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FOODS

Staff Home Economists


C U L I N A R Y O ^ARTS O INSTITUTE

MELANIE DE PROFT Director


MARIE A B D I S H O SHERRILL CORLEY LOUISE BABITZKE NATALIE KATHRYN MARY CLIFFORD JANSSSN NrHLS

DICKINSON

..

SHIRLEY K O P E C K Y LKfe" ' MITZI O

JERRINE LEICHHARDT K A M PATRICIA

YVONNE TU N " ^

Published by CI''.. i N A R Y ARTS I S'ilTUi'E Chicago I, !llin<yi.

Gourmet

Foods

3 4 6

It's Smart To Be Careful A Check-List for Successful Appetizers 7'

Baking

Soups and Soup Garnishes Breads Main 20 28

15

Dishes 47

Sauces How To Cook

Vegetables 50 Dressings 63 67

50

Vegetables Salads and Salad Desserts Index

55

For the beautiful and valuable we gratefully

photographs

which illustrate many of the recipes in this cookbook, acknowledge the generous cooperation of: American Dairy Association The Borden Company California Dried Fruit Research Institute Home Advisory Service, W i n e Institute Idle W i l d Farm's R o c k Cornish Game Hens Minute Rice National Fisheries Institute Pan-American Coffee Bureau Poultry and Egg National Board Shrimp Association of the Americas South African Rock Lobster Association , Swans D o w n Cake Flour Swift and Comr. Western Growers Association

Copyright 1955, Book Production Industries, Inc.


PRINTED IN U.S.A.

IF YOU PREFER MINK TO MOUTON a n d like camellias

better

than c o r n f l o w e r s , this is y o u r b o o k . F o r this is a d o o r o p e n ing into h a u t e c u i s i n e a s t e p t o w a r d t h e realms o f c u l i n a r y art w h e r e p e r f e c t i o n d w e l l s a n d t h e fabled has its h o m e . W h a t are g o u r m e t f o o d s ? E x o t i c v i a n d s o f far-off l a n d s , t o u c h e d with the m y s t e r y o f s t r a n g e n e s s ? Ineffable d e l i c a cies, exciting t o read a b o u t b u t b e y o n d t h e capacities o f t h e average h o m e m a k e r o r t h e facilities o f h e r k i t c h e n ? W e t h i n k that g o u r m e t f o o d is f o o d w i t h a flair. It is s o m e t i m e s a fa miliar f o o d in a striking n e w d r e s s w i t h a r e t i n u e o f u n u s u a l flavors. Or a b e l o v e d f a v o r i t e cast i n a n e w r o l e in t h e d r a m a o f the dinner m e n u . It is a l w a y s p e r f e c t l y p r e p a r e d a n d its service testifies t o t h e i m a g i n a t i o n a n d artistry o f t h e h o s t e s s . A n d a b o v e all, it is f o o d that c r e a t e s a p l e a s u r e that is m o r e than gustatory, that i n t r i g u e s t h e palate a n d delights t h e e y e at the same t i m e that it satisfies t h e a p p e t i t e . G o u r m e t f o o d s a n n o u n c e t h e e x p e r t ' s t o u c h , b u t t h e y are n o t the e x c l u s i v e p r o p e r t y o f p r o f e s s i o n a l s . Every h o m e m a k e r , i n c l u d i n g t h e newest comer to the ranks, can start o n t h e r o a d t o c r e a t i v e a n d d r a m a t i c c o o k e r y if she follows d i r e c t i o n s . C o n f i d e n c e a n d a u d a c i t y are part o f the e q u i p m e n t y o u take o n this j o u r n e y , b u t t h e c o n f i d e n c e is based o n h o n e s t r e s p e c t f o r f u n d a m e n t a l the audacity is t e m p e r e d b y g o o d taste. principles and

IT'S S M A R T T O BE C A R E F U L
THERE'S N O SUBSTITUTE FOR ACCURACY Read recipe carefully. Assemble all ingredients and utensils. Select pans of proper kind and size. Measure inside, from rim to rim. Use standard measuring cups and spoons. Use liquid measuring cups (rim above 1-cup line) for liquids. Use nested or dry measuring cups (1-cup line even with top) for dry ingredients. Check liquid measurements at eye level. Sift all flour except whole-grain types before measuring. Spoon lightly into measuring cup. Do not jar cup. Level dry measurements with straight-edge knife or spatula. Preheat oven 12 to 20 min. at required tem perature. Leave oven door open first 2 min. Beat whole eggs until thick and piled softly when recipe calls for well-beaten eggs. The covering of foods which are stored in the refrigerator will depend upon the type o f refrig erator useda conventional or a moist-cold. FOR THESE RECIPESWHAT T O USE

% ^

R O T A R Y BEATERhand-operated (Dover type) beater or electric mixer. S H O R T E N I N G a hydrogenated vegetable short ening, all-purpose shortening, or butter. Use lard or oil when specified. S O U R MILKrecently soured milk; sweet milk added to 1 tablespoon vinegar or lemon juice in measuring cup up to 1-cup line; buttermilk. STUFFED OLIVESpimiento-stufled green olives. SUGARgranulated (beet or cane). V I N E G A R c i d e r vinegar.

HOW

T O D O IT

POWDERdouble-action type. slice fresh bread equals about 1 cup soft crumbs or cubes. One slice dry or toasted oread equals about % cup dry cubes or M cup fine, dry crumbs. BUTTERED C R U M B S s o f t or dry bread crumbs or cracker crumbs tossed in melted butter. Use 1 to 2 tablespoons butter for 1 cup soft crumbs and 2 to 4 tablespoons butter for 1 cup dry crumbs. C R E A M l i g h t , table or coffee creamcontain ing not less than 18% butter fat.
BAKING
BREAD CRUMBSone

H E A V Y or W H I P P I N G C R E A M c o n t a i n i n g

not

less than 36% butter fat. FLOURall-purpose (hard wheat) flour. (In some southern areas where a blend of soft wheats is used, better products may result when minor adjustments are made in recipes. A little less liquid or more flour may be needed.) G R A T E D PEElwhole citrus fruit peel finely grated through colored part only (white is bitter). HERBS a n d SPICESground unless recipe spec ifies otherwise. M O N O S O D I U M G L U T A M A T E a crystalline ce real or vegetable product that enhances natural flavors of foods.

BASTEspoon liquid (or use a baster) over cooking food to add moisture and flavor. B L A N C H NUTSthe flavor of nuts is best main tained when nuts are allowed to remain in water the shortest possible time during blanching. Therefore, blanch only about 14 cup at a time; repeat process as many times as necessary for larger amounts. Bring to rapid boiling enough water to well cover shelled nuts. Drop in nuts. Turn off heat and allow nuts to remain in the water about 1 min.; drain or remove with fork or slotted spoon. Place between folds of absorbent paper; pat dry. Gently squeeze nuts with fingers to remove skins. Place on dry absorbent paper. To dry thoroughly, frequently shift nuts to dry spots on paper. T O A S T NUTSplace blanched nuts in a shallow baking dish or pie pan and brush lightly with cooking oil. Heat in oven at 350F until deli cately browned. Stir and turn occasionally. Or add blanched nuts to a heavy skillet in which butter (about 1 tablespoon per cup of nuts) has been melted; or use oil. Brown nuts lightly, mov ing and turning constantly with fork or spoon, over moderate heat. S A L T NUTStoast nuts; drain on absorbent paper and sprinkle with salt. BOILcook in liquid in which bubbles rise continually and breaLjqn the surface. Boiling temperature of water J K e a level is 212F. CLEAN C E L E R Y t M M t ! l and cut off leaves. Leaves may be used fonflPaed flavor in soups and stuffings; inner leaves may be left on stalk when serving as relish. Separate stalks, remove blem ishes and wash. Then proceed as directed in the recipe. C L E A N GARLICseparate into cloves and re move outer (thin, papery) skin.
t s

5
C L E A N G R E E N PEPPERrinse and cut into quar ters. Remove stem, all the white fiber and seeds with spoon or knife; rinse. Prepare as directed. C L E A N a n d SLICE M U S H R O O M S w i p e with a clean, damp cloth and cut off tips of stems; slice lengthwise through stems and caps. C L E A N O N I O N S ( d r y ) c u t off root end and thin slice from stem end; peel and rinse. Prepare as directed in recipe. CUT D R I E D FRUITS (uncooked) or MARSHMALPREPARE QUICK MEAT BROTHdissolve 1

L O W S c u t with scissors dipped frequently in a cup of water. DICEcut into small cubes. F L A K E FISHwith a fork separate cooked fish into flakes (thin, layer-like pieces). Remove bony tissue from crab meat; salmon bones are edible. FLUTE EDGE of PASTRYpress index finger on edge of pastry, then pinch pastry with thumb and index finger of other hand. Lift fingers and repeat procedure to flute around entire edge. F O L D u s e flexible spatula and slip it down side of bowl to bottom. Turn bowl quarter turn. Lift spatula through mixture along side of bowl with blade parallel to surface. Turn spatula over to fold lifted mixture across material on surface. Cut down and under; turn bowl and repeat proc ess until material seems blended. With every fourth stroke, bring spatula up through center. G R A T E NUTS or C H O C O L A T E u s e a rotary type grater with hand-operating crank. Follow manufacturer's directions. Grated nuts or choco late should be fine and light. G R I N D NUTSput nuts through medium blade of food chopper. Or use electric blender, grinding enough nuts at one time to cover blades. Cover blender container. (Turning motor off and on helps to throw nuts back onto blades.) Grind nuts until the particles are still dry enough to remain separatenot oily and compact. Empty container and grind next batch. H A R D - C O O K EGGSput eggs into large sauce pan and cover completely with cold or lukewarm water. Cover. Bring water rapidly just to boiling. Turn off heat. If necessary to prevent further boiling, remove pan from heat source. Let stand covered 20 to 22 min. Plunge eggs promptly into running cold water. Roll egg between hands to loosen shell. When cooled, start peeling at large end of egg. Note: Eggs are a protein food and therefore should never be boiled. M A R I N A T E a l l o w food to stand in liquid (usually an oil and acid mixture) to impart addi tional flavor. M E A S U R E B R O W N S U G A R p a c k firmly into dry measuring cup so that sugar will hold shape of cup when turned out. MELT C H O C O L A T E m e f l n o ^ e r simmering water to avoid scorching. JflHL < M I N C E c u t or chop flRRpil], fine pieces. P A N B R O I L B A C O N p l a c e into a cold skillet only as many bacon slices as will lie flat. Cook slowly, turning frequently. Pour off fat as it col lects. When bacon is evenly crisped and browned, remove from skillet; drain on absorbent paper.
PREPARE Q U I C K C H I C K E N BROTHdissolve 1

meat bouillon cube or H teaspoon concentrated meat extract in 1 cup hot water. RICEforce through ricer, sieve or food mill. S C A L D MILKheat in top of double boiler over simmering water just until a thin film appears. SIEVEforce through coarse sieve or food mill. SIMMERcook in a liquid just below boiling point; bubbles form slowly and break below surface of liquid. SWEETENED W H I P P E D C R E A M b e a t thoroughly chilled whipping cream in chilled bowl with chilled rotary beater; beat until cream stands in peaks when beater is slowly lifted upright. With final strokes, beat in M cup sifted confectioners' sugar and 2 teaspoons vanilla extract for each cup of whipping cream. U N M O L D G E L A T I N r u n tip of knife around top edge of mold to loosen. Invert mold onto chilled plate. If necessary, wet a clean towel in hot water and wring it almost dry. Wrap hot towel around mold for a few seconds only. (If mold does not loosen, repeat.) O V E N TEMPERATURES 250F to 275F 300F to 325F Moderate 350F to 375F Hot 400F to 425F V e r y Hot 450F to 475F E x t r e m e l y Hot 500F to 525F Use a portable oven thermometer for greater accuracy of oven temperatures.
Very Slow Slow

W H E N Y O U BROIL Set temperature control of range at Broil (500F or higher). Distance from top of food to the source of heat determines intensity of heat upon the food. W H E N USING THE ELECTRIC BLENDER To grind or chop, place in blender container enough food at one time to cover blades. Cover; turn on motor and grind or chop until desired fineness. (Turning motor off and on helps to throw food back on blades.) Empty container and grind next batch of food. W H E N Y O U DEEP-FRY About 20 min. before ready to deep-fry, fill a deep saucepan one-half to two-thirds full with hydrogenated vegetable shortening, all-purpose shortening, lard or cooking oil for deep-frying. Heat fat slowly to temperature given in the recipe. A deep-frying thermometer is an accurate guide for deep-frying temperatures. If thermometer is not available, the following bread cube method may be used as a guide. A 1-in. cube of bread browns in: 6 0 seconds at 350F to 375F 4 0 seconds at 375F to 385F When using automatic deep-fryer, follow man ufacturer's directions for amount of fat and timing.

chicken bouillon cube in 1 cup hot water.

CHECK-LIST

FOR SUCCESSFUL

BAKING

V R E A D A G A I N "It's Smart To Be Careful There's No Substitute for Accuracy" (page 4 ) . V P L A C E O V E N R A C K so top of product will be almost at center of oven. Stagger pans so no pan is directly over another and they do not touch each other or walls of oven. Arrange single pan so that center of product is as near center of oven as possible. V P R E P A R E P A N F o r cakes with shortening and cake rolls, grease bottom of pan only; line with waxed paper cut to fit bottom; grease waxed paper. For cakes without shortening (sponge type), do not grease pan. For both yeast breads and quick breads, grease bottom of pan only. Some rich yeast doughs such as Schnecken should be baked in lightly greased pans. For cookies, lightly grease cookie sheets. If recipe states "set out pan," do not grease or line pan. V H A V E ALL I N G R E D I E N T S at room temperature unless recipe specifies otherwise. V SIFT ALL F L O U R except whole-grain types be fore measuring. Spoon lightly into measuring cup. Do not jar cup. Level with straight-edge knife or spatula. V C R E A M S H O R T E N I N G (alone or with flavor ings) by stirring, rubbing or beating with spoon or electric mixer until softened. Add sugar in small amounts; cream after each addition until all graininess disappears and mixture is light and fluffy. Thorough creaming helps to insure a fine grained cake. V B E A T W H O L E E G G S until thick and piled softly when recipe calls for well-beaten eggs. V B E A T E G G W H I T E S as follows: Frothyentire mass forms bubbles; R o u n d e d peakspeaks turn over slightly when beater is slowly lifted upright; Stiff peakspeaks remain standing when beater is slowly lifted upright. V B E A T E G G Y O L K S until thick and lemon-col ored when recipe calls for well-beaten egg yolks. V W H E N L I Q U I D a n d D R Y INGREDIENTS are added to batters, add alternately, beginning and ending with dry. Add dry ingredients in fourths, liquid in thirds. After each addition, beat only until smooth. Finally beat only until batter is smooth

(do not overheat). Scrape spoon or beater and bottom and sides of bowl during mixing. When using an electric mixer for addition of liquid and dry ingredients, beat mixture at a low speed. V FILL C A K E P A N S one-half to two-thirds full. V T A P B O T T O M of C A K E P A N sharply with hand to release air bubbles before placing in oven. V A P P L Y B A K I N G TESTS when minimum baking time is up. For cakes, touch lightly at center; if it springs back, cake is done. Or, insert a cake tester or wooden pick in center; if it comes out clean, cake is done. V C O O L BUTTER C A K E S 10 min. in pan on cool ing rack after removing from oven; cool spongetype cakes as recipe states. V R E M O V E C A K E from pan after cooling. Run spatula gently around sides of pan. Cover with cooling rack. Invert and remove pan. Turn right side up immediately after peeling off waxed paper. Cool cake completely before frosting. V FILL L A Y E R CAKESSpread frosting or filling over top of bottom layer. Cover with the second layer. Repeat procedure if more layers are used. If necessary, hold layers in position with wooden picks; remove when frosting is set. V F R O S T FILLED L A Y E R CAKESFrost sides first, working rapidly. See that frosting touches plate all around bottom, leaving no gaps. Pile remain ing frosting on top of cake and spread lightly. V TEST for lukewarm liquid (80F to 85F) by placing a drop on wrist; it will feel neither hot nor cold. V K N E A D D O U G H by folding opposite side over toward you. Using heels of hands, gently push dough away. Give it a quarter turn. Repeat proc ess rhythmically until the dough is smooth and elastic, 5 to 8 min., using as little additional flour as possible. Always turn the dough in the same direction. V R E M O V E R O L L S , B R E A D a n d C O O K I E S from pans as they come from the oven, unless other wise directed. Set on cooling racks. V KEEP T O P S of yeast loaves and rolls soft by immediately brushing with butter as they come from the oven.

Shrimp De Jonghe
Butter 4 large clam shells or individual cas seroles. Set out a medium-size heavy skillet. For De Jonghe ButterPrepare Vb cup (1 slice) fine, dry bread crumbs Mix M cup of the crumbs, reserving remainder for topping, with Vi teaspoon salt VA teaspoon pepper Set mixture aside. Cream together until butter is softened 14 cup butter 2 cloves garlic (page 4), minced; or crushed in a garlic press Thoroughly blend in the crumb mixture and 1 tablespoon finely chopped parsley V/i teaspoons finely chopped chives 1 teaspoon minced onion V* teaspoon Worcestershire sauce Wrap mixture in waxed paper and put in re frigerator until ready to use. For Shrimp De JonghePrepare 1 lb. fresh shrimp'with shells (see Cooked Shrimp) page 43) Heat in the skillet over low heat 1 tablespoon butter Add the cooked shrimp and cook over medium heat 1 to 2 min., or until shrimp are heated thoroughly and coated with the butter. Turn shrimp occasionally. Remove skillet from heat. 7

Arrange shrimp in prepared shells (about six shrimp in each). Sprinkle over shrimp VA cup sherry Pour drippings from skillet over shrimp. Re move De Jonghe Butter from refrigerator and cut off small pieces about M in. thick. Place on shrimp, spreading butter slightly over shrimp. Sprinkle over butter and shrimp, the reserved bread crumbs and Paprika Bake at 400F 20 to 25 min., or until crumbs are lightly browned. Serve Shrimp De Jonghe immediately in shells or casseroles. 4 servings

Shrimp on a Pick
Prepare 2 lbs. fresh shrimp with shells (see Cooked Shrimp, page 43) Chill thoroughly in refrigerator before serving. Prepare and chill Cocktail Sauce for Seafood (double recipe, page 49) Remove the shrimp from refrigerator. Insert wooden picks. Arrange shrimp on a chilled serving platter. Spoon sauce into small in dividual cups; arrange cups on a tray and serve with the shrimp.

Snails Burgundy
(Escargots a la Bourguignonne)

Set out a large shallow baking dish and fill Hin. deep with coarse salt. For Snail ButterCream together until thor oughly blended Vi cup butter, softened 1 tablespoon minced parsley 1 teaspoon minced onion 1 clove garlic (page 4), minced; or crushed in a garlic press Vi teaspoon white wine Vi teaspoon Worcestershire sauce Chill in refrigerator until ready to use. Triple Seafood Cocktail For SnailsDrain, reserving the liquid, 1 2-oz. can (about 24) snails Spoon Vk teaspoon into each snail shell Reserved liquid Spoon H teaspoon o f the Snail Butter into each shell. Place one snail in each shell. Fill with the remaining Snail Butter. Place shells, open side up, in the baking dish, pushing shells down into the salt to keep standing upright. Bake at 375F 5 to 7 min., or until snails are thoroughly heated. Serve immediately. 2 doz. snails

Triple Seafood Cocktail


A Base Recipe

A cocktail for those who know that the only thing better than seafood is more seafood. Chill 8 cocktail glasses. Prepare 1 lb. fresh shrimp with shells (see Cooked Shrimp, page 43) 1 live lobster, about 1 Vi lbs. (see "Boiled" Lobster, page 43) Meanwhile, drain and remove any b o n y tissue from and put into a bowl 2 cups (about 8 oz.) fresh lump crab meat Reserve 8 large shrimp for garnish and coarsely c h o p the remaining shrimp and the lobster. Put into the bowl with the crab meat. Chill the seafood thoroughly in refrigerator. W h e n ready to serve, arrange in each cocktail glass a small leaf o f Lettuce Lightly pile seafood mixture into each glass. Perch one of the reserved whole shrimp, on. rim o f each glass. Garnish each serving with Sprigs of parsley Serve with Lemon wedges Cocktail Sauce for Seafood (page 49) 8 servings

Note: Snails usually c o m e packed with shells.

Oysters on the Half Shell


To Open OystersWash well in cold water 2 doz. shell oysters Place flat side o f shell up and carefully open by inserting knife between edges o f shell oppo site hinges. (If necessary, break off the thin edges of the shell before inserting tip of knife.) Cut the muscle from the top shell and remove shell. Cut the lower part of the same muscle from the deep half o f the shell, leaving the oysters in the shell. Discard the top shells. To ServeArrange oysters-in-the-shell on in dividual plates. Garnish with Sprigs of parsley Serve with Cocktail Sauce for Seafood (page 49) Lemon wedges Crackers 4 servings

Shrimp Cocktail
Follow A Recipe; double the recipe for Cooked Shrimp. Omit lobster and crab meat. D o not c h o p any shrimp.

Oysters Rockefeller
Set out a 15/^xlOHxl-in. pan and fill Ji-in. deep with coarse salt. Prepare and cook 1 lb. freth spinach (page 50) Drain thoroughly, finely c h o p and set aside. Meanwhile, prepare 2 cups Medium White Sauce (page 49) Stir in until blended 1 egg, well beaten Set aside. Open (see Oysters on the Half Shell, page 8) 2 doz. shell oysters Arrange oysters-in-the-shells on the salt in the pan. Set out 2 tablespoons sherry Sprinkle M teaspoon on each oyster; set aside. Heat in a heavy skillet 2 tablespoons butter Add and cook over medium heat until onion is partially tender 1 tablespoon finely chopped onion Add the chopped spinach to the skillet with 2 tablespoons of the white sauce and 1 tablespoon minced parsley Vi teaspoon Worcestershire sauce VA teaspoon salt VA teaspoon monosodium glutamate 6 drops tabasco sauce Dash nutmeg Few grains pepper Mix thoroughly and heat 2 to 3 min. S p o o n the spinach mixture over all of the oysters. Spoon the remaining white sauce over the spinach. Sprinkle each with about H teaspoon o f VA cup grated Parmesan cheese Bake at 375F 15 to 20 min., or until tops are lightly browned. 4 to 6 servings Oysters on the Half Shell

Clams Casino
Set out a 155^xlOHxl-in. pan and fill K-in. deep with coarse salt. Open (see Oysters on the Half Shell, page 8) 2 doz. clams Remove clams from the half shell and drain juice from shells. Blend together thoroughly VA cup butter 1 teaspoon anchovy paste Spoon a small amount o f the mixture into each shell. Cover with the clams. Sprinkle clams with Lemon juice Spoon over the clams a mixture o f VA cup minced green pepper VA cup finely chopped onion 2 teaspoons finely chopped pimiento Season with Salt Pepper Cut into small pieces 3 slices bacon T o p each clam with a few pieces o f bacon. Place shells in the pan, pushing them down into the salt to keep shells from tipping. Bake at 450F 15 to 20 min., or until bacon is thoroughly cooked. 4 to 6 servings Clams Casino

Canapes are small bits of food designed to tease the appetite. Spread well-seasoned food on a thin base such as a cracker or slice of fancy-cut toast or bread. Achieve variety in the shape of the base, in the spread, and in the garnish.

ANCHOVYBlend thoroughly 1 3-oz. pkg. softened cream cheese, Wi teaspoons an chovy paste, Vi teaspoon grated onion, and H teaspoon lemon juice. Spread o n toast fingers. Garnish each canape with sieved hardcooked egg yolk and top with a rolled anchovy fillet. 12 to 18 canapes LIVER SAUSAGE WITH CAVIARBeat Braunschweiger with a fork until soft. Blend in caviar to taste (the more the better). Blend in whipped cream (just enough to make mixture fluffy). Spread mixture onto toast fingers. Garnish with caviar and hard-cooked egg white cutouts. LOBSTERFor Caper Mayonnaise blend to gether 1 cup mayonnaise, H cup chopped capers, 1 tablespoon lemon juice, Vi teaspoon sugar, M teaspoon Worcestershire sauce, and a few grains white pepper. Set in refrigerator to chill. Prepare 1 live lobster, about 114 lbs. (see " B o i l e d " Lobster, page 4 3 ) , and chill it. Finely chop the lobster meat, reserving claw meat, and put into a bowl. Mix lightly with 5 tablespoons o f the Caper Mayonnaise, 2 table spoons chopped salted almonds (page 4 ) , 1 teaspoon lemon juice, and a few grains white pepper. Spread toast rounds with the lobster mixture. Sprinkle very finely minced parsley around edges of canapes. T o garnish, place a piece of the claw meat on each canape. If de sired, also top with a whole toasted almond. SHRIMPPrepare 1 lb. fresh shrimp with shells (see Cooked Shrimp, page 4 3 ) . Mari10

nate shrimp 1 hr. in French Dressing (page 6 2 ) . For Horse-radish Butter cream Vi cup firm butter until softened. Blend in 2 table spoons prepared horse-radish and 1 teaspoon lemon juice. Spread on toast rounds. Sprinkle Horse-radish Butter with sieved hard-cooked egg yolk. T o p each round with awhole shrimp. Spoon Caper Mayonnaise (see Lobster Can apes) onto the shrimp. Sprinkle canape with finely chopped chives. About 24 canapes SMOKED SALMONFor Lemon Butter cream Vi cup firm butter until softened. Blend into the butter 1 tablespoon lemon juice. Spread the Lemon Butter on diamond-shaped pieces of toast. T o p with thin slices of smoked sal mon cut to cover diamonds. Spoon caviar onto center o f salmon. Garnish both ends of diamonds with hard-cooked egg white cutouts. Or, omit caviar and egg white cutouts. Pipe softened cream cheese through a pastry bag and a N o . 27 decorating tube onto edge of salmon. Garnish center with a walnut slice. SMOKED TURKEY-HAMFor Mustard But ter cream Vi cup firm butter until softened. Blend in 1 tablespoon prepared mustard and 1 teaspoon lemon juice. Spread Mustard But ter on toast ovals. T o p with a thin slice of ham. Spread ham thinly with Caper Mayon naise (see Lobster Canapes) and top with a thin slice o f smoked turkey. Spread top of turkey slice with a thin coating of Caper Mayonnaise and sprinkle with finely chopped chives. WATER CRESSRinse, drain well, and finely cut enough water cress to yield A cup water cress. Cream on high speed of electric mixer Vi cup firm butter just until whipped. Add the water cress and mix on high speed just until blended. Spread on toast squares and garnish each with a sprig of water cress.
l

12 to 18 canapes

11

Hot Crab Meat Canapes


For Crab Meat MixtureScald VA cup milk Set aside. (page 5)

Cut each toast slice diagonally into four tri angles and place on a baking sheet. Bake at 425F 8 to 10 min. Set temperature control o f range at Broil. Place canapes on broiler rack and place rack in broiler with top o f canapes 2 to 3 in. from source o f heat. Broil 1 to 2 min. Serve piping hot with lemon wedges. If de sired, garnish with sprigs o f parsley. 20 canapes

Set out 2 cups (about 8 oz.) fresh lump crab meat (bony tissue removed) 1 tablespoon chopped pimiento Heat in a heavy 2-qt. saucepan 3 tablespoons butter Add 1 tablespoon finely chopped green pepper 1 teaspoon finely chopped onion Cook over low heat 2 to 3 min., or until par tially tender. Blend in 3 tablespoons flour Vi teaspoon salt Vi teaspoon monosodium glutamate VA teaspoon dry mustard Few grains white pepper Few grains cayenne pepper Vi teaspoon Worcestershire sauce Heat until mixture bubbles. Remove from heat and add the scalded milk gradually, stirring constantly. Return to heat and bring mixture rapidly to boiling, stirring constantly; cook 1 tq 2 min. longer. Vigorously stir about 3 tablespoons hot mixture into 1 egg yolk, slightly beaten Immediately blend into mixture in saucepan and cook, stirring constantly about 5 min. Add crab meat and pimiento to saucepan and mix gently until thoroughly blended. Cook over low heat, stirring gently, 2 to 3 min., or until crab meat is thoroughly heated. Remove from heat and stir in 2 tablespoons sherry Allow mixture to cool (transferring to a shal low dish will hasten cooling). To Complete CanapesTrim crusts from and toast until golden brown 5 slices white bread Set out 5 teaspoons grated Parmesan cheese 2Vi teaspoons melted butter Lightly spread toast with Butter Cover toast with crab meat mixture. T o p each slice with 1 teaspoon grated cheese and Vi teaspoon o f the melted butter. Sprinkle with Paprika

Hot Sardine Canapes


Here's a curtain-raiser that may steal the show. Better set a limit on encores. Set aside to drain the contents o f 2 3Vi-oz. cans sardines For SauceMelt in top o f a double boiler over simmering water 2 tablespoons butter Blend in 1 tablespoon flour Add gradually, stirring constantly until smooth Vi cup milk V% cup mayonnaise Remove from heat and mix in 1 tablespoon chopped stuffed olives 1 tablespoon chopped sweet pickles 1 teaspoon chopped onion 2 teaspoons capers Vi teaspoon cider vinegar Keep sauce warm over simmering water until ready to use. For CanapesTrim crusts from 6 slices white bread Toast the bread on one side only. Cut each slice into thirds and spread the untoasted sides with Butter, melted Arrange one drained sardine on each oblong. Spoon hot sauce over the sardine and sprinkle over top . Paprika Set temperature control o f range at Broil. Arrange canapes on broiler rack and place rack in broiler with top o f canapes 3 in. from source of heat; broil about 5 min., or until heated and slightly browned. Serve piping hot. 18 canapes

Crunchy Cheese Mousse


Follow A Recipe. Fold in M cup chopped blanched and toasted almonds (page 4) and 3 tablespoons chopped green olives with cream mixture.

Fabulous Cheese Mousse


A Base Recipe

Set out a fancy 1-pt. mold. Place a small bowl and a rotary beater in refrigerator to chill. P o u r into a small bowl Vi cup cold water Sprinkle evenly over cold water 1 tablespoon (1 env.) unflavored gelatin Let stand 5 min. to soften. Dissolve completely by placing bowl over very hot water. Force through a fine sieve 3 1 Vi-oz. pkgs. Roquefort cheese 2 1 Vi-oz. pkgs. Camembert cheese Blend in until mixture is smooth 1 egg yolk, slightly beaten 1 tablespoon sherry 1 teaspoon Worcestershire sauce Add dissolved gelatin to cheese mixture, blend ing thoroughly. Beat until rounded peaks are formed 1 egg white Beat in chilled bowl with chilled beater until cream is o f medium consistency (piles softly) Vl cup chilled whipping cream Fold (page 5) whipped cream and egg white into the cheese mixture. Turn into the mold. Chill in refrigerator until firm. Unmold (page 5) onto chilled serving plate. Garnish with Stuffed olive slices Serve with crackers. One 1-pt. mold Fabulous Cheese Mousse

Miniature M u s h r o o m Horns
Prepare and shape into 2 balls (do not roll out or bake) any Pastry for 2-crust pie Wrap in waxed paper and set in refrigerator until ready to use. For FillingHard-cook (page 5) 1 egg Finely c h o p egg and set aside. Cook until tender (page 42) 1 teaspoon rice in % cup boiling water Drain rice and set aside. Prepare (page 5) enough to yield Vi cup (Vi lb.) finely chopped mushrooms 2 tablespoons finely chopped onion Heat in a small skillet over low heat 2 tablespoons butter Add mushrooms and onion; cook slowly, mov ing and turning with a spoon or fork, until mushrooms are tender and onion is transpar ent. Using a slotted spoon, remove mushrooms and onion to a medium-size bowl. Toss lightly with the egg and rice. Mix together and add Vi teaspoon salt Vi teaspoon pepper Few grains cayenne pepper Add and thoroughly blend in 3 tablespoons thick sour cream . Set aside. To Complete HornsRemove pastry from re frigerator. Using one ball at a time, flatten on a lightly floured surface. Roll from center to edge into a round about 14-in. thick. With knife or spatula, loosen pastry from surface wherever sticking occurs; lift pastry slightly and sprinkle flour underneath. From waxed paper, cut a round pattern 1 H in. in diameter. Using the waxed-paper pattern and a sharp knife, or a lightly floured l K - i n .

13 cookie cutter, cut out pastry rounds. Place Vi to % teaspoon filling on center o f each pastry round and moisten two-thirds of outer edge o f the rounds. Bring moistened edges together. Pinch, tapering the end, to form a cornucopia. (Leave opposite end open.) Place the filled pastry horns on a baking sheet. Brush with a mixture o f 1 e g g yolk, slightly beaten 1 t a b l e s p o o n cream Bake at 400F 10 to 15 min., or until horns are lightly browned. Serve immediately. 5 doz. appetizers Stir in, moistening mixture to a thick, paste like consistency VA to 2 t a b l e s p o o n s m a y o n n a i s e Pack mixture into the egg whites. Cut into bite-size pieces and sprinkle with Paprika Finely minced p a r s l e y Chill thoroughly in refrigerator. T o serve, insert a wooden pick into each piece. About 5 doz. appetizers

Bacon-Wrapped Chicken Livers


A Base Recipe

Eggs Stuffed with Chicken Liver Pate


Hard-cook (page 5) 5 eggs Meanwhile, rinse with cold water, and drain on absorbent paper VA lb. chicken livers Put livers into a saucepan and add Hot water to barely c o v e r Cover saucepan and simmer 15 to 20 min., or until liver is tender when pierced with a fork. Drain and set aside to cool. Panbroil (page 5) 4 slices b a c o n Crumble bacon and set aside. Force chicken livers through a sieve or food mill and set aside. Cut each egg into halves lengthwise. R e m o v e egg yolks to a bowl and mash with a fork. Mix into egg yolks the liver, crumbled bacon and 1 t a b l e s p o o n very finely minced parsley VA t e a s p o o n s minced chives Vi t e a s p o o n salt VA t e a s p o o n v e r y finely minced o n i o n VA t e a s p o o n tarragon leaves, finely crushed VA t e a s p o o n p e p p e r Few grains c a y e n n e pepper

Rinse with cold water and drain on absorbent paper Vi lb. chicken livers Cut into bite-size pieces and put in bowl with Vi cup cream Cover and allow to stand about 30 min., turn ing the pieces from time to time in the cream. Remove chicken livers from cream and set aside on absorbent paper to drain thoroughly. Meanwhile, cut into halves or thirds, (depend ing upon length needed to just wrap around liver piece) 9 b a c o n slices Wrap one piece around each piece o f liver; secure each with a wooden pick. Arrange chicken livers on broiler rack. Set temperature control o f range at Broil. Place in broiler with top of livers about 2 in. from source of heat. Broil 5 min. Carefully turn chicken livers with tongs. Broil second side 5 min., or until bacon is cooked. Place appetizers on a warm platter. Garnish and serve immediately. About VA doz. appetizers

Bacon-Wrapped Oysters
Follow A Recipe. cream. Drain 1 pt. Remove any shell Dressing (page 62) Omit chicken livers and (about 1 H doz.) o y s t e r s . particles. Dip in French before wrapping in bacon.

14

K u m q u a t Flowers
Remove leaves, rinse and dry Kumqucrts For a level base, cut and discard a thin slice from the bottom o f each kumquat. Using the tip o f a narrow, sharp-pointed knife, outline shapes of 4 petals by starting at the top o f kumquat and marking down to A in. from base.
Y

spreading the petals to form the opened flower. Repeat procedure for the desired number of kumquat flowers. DecorateSoften Cream cheese Tint to desired color by blending in Green food coloring (Dip tip o f a wooden pick into food coloring then into cream cheese.) Force tinted cream cheese through a pastr bag and a N o . 27 decorating tube onto peeled end o f fruit to form a small rosette. To

Carefully cut on the marked outline through the peel. Gently pull peel away from fruit

VEGETABLE FLOWERS FOR


Carved vegetable flowers give a gourmet touch when arranged on a cold meat platter, appetizer tray or impressive main dish for that very special occasion. TURNIP ROSESelect a firm, round turnip that is the size of the rose desired. Cut off and discard stem and root ends. Pare turnip, being sure that surface is smooth. If necessary to form a flat base for rose, cut a thin slice from stem end o f turnip. Using the tip o f a sharp paring knife, lightly outline the shapes o f about five rounded petals evenly spaced around turnip. Following outline of petals and keep ing each slice thin, cut each petal completely away from the turnip down to about M in. from base. Continue around turnip until all five petals are formed. Pare inside o f turnip, just within petals, to again make a smooth sur face. Lightly outline petal-shapes, spacing each one between two outside petals. Cut petals thinly. Continue working as for outer petals, smoothing the surface before outlining petals. Cut as many layers as desired, forming as many petals as desired from each layer. W o r k toward center as far as possible. Cut the center piece of turnip down and round it to form the center of the rose.

GARNISH

Set out a bowl o f cold water. Add enough food coloring to tint carved rose desired color Put rose upside d o w n in water and allow it to remain until enough color has been absorbed (Turnips differ in the amount o f time required to tint them.) Carved vegetable flowers will keep for several weeks in water in refrigerator. Omit food coloring if a white rose is desired. TURNIP WATER LILYFollow the same tech nique used in carving turnip rose, making petals more pointed. W h e n center is reached, cut out the center piece o f turnip. Put into a bowl of cold water in refrigerator if not used at once. Cut a cucumber into halves. S c o o p out cen ter. Shape leaves for water lily from cucumber peel. Using pieces o f wooden picks fasten leaves to lily. Return lily to water. Just before using lily, sieve a little hard-cooked egg yolk into the center. OTHER FLOWERSThin crosswise slices of pared carrot or turnip may be used to make other flowers such as daisies, dogwood bios soms, narcissi, c o s m o s or wild roses. Using scissors, shape petals o f correct number an size from each slice. For stems use chives or parsley stems. Tint as for turnip rose.

Cheese Soup
Set out a double boiler. Remove blemishes from and finely chop enough celery stalks to yield % cup (about 2 stalks) finely chopped celery (page 4) Set aside. Wash, scrape, and finely dice enough carrots to yield Vi cup (about 2 small) finely diced carrot Set aside. Cut off root end and a thin slice from stem end, peel, rinse, finely chop and set aside 1 small onion Heat in a 3-qt. saucepan having a tight-fitting cover 6 tablespoons butter Add celery, carrots, and onion. Cover tightly and cook over very low heat until vegetables are tender. Meanwhile, using a small cup, dissolve 2 meat or chicken bouillon cubes (or use 1 teaspoon concentrated meat extract) in 2 tablespoons very hot water Set aside. 15

Slice and set aside 4 3-oz. rolls natural cheese food W h e n vegetables are tender, carefully remove from butter with a slotted spoon, allowing butter to drain back into saucepan. Set vege tables aside; keep warm. Scald (page 5) 4 cups milk Set the saucepan over low heat and blend into butter VA cup sifted flour 1 teaspoon salt Heat until mixture bubbles. Remove from heat. Add gradually while stirring constantly 2 cups milk Add the scalded milk; return saucepan to heat and bring mixture rapidly to boiling, stirring constantly. Cook 1 to 2 min. longer. Remove from heat; cool slightly. Gently stir in the vegetables and bouillon. Add the cheese all at one time; stir gently and constantly until cheese is melted. Serve immediately in warm soup bowls. If desired, garnish with Crumbled, crisp, panbroiled bacon Serve with condiments such as slivered toasted almonds, sieved hard-cooked eggs, chopped onion, chopped green pepper and pimiento, and popped corn. 10 to 12 servings

16

Black M u s h r o o m - W i n e Soup
A Base Recipe

Chilled Beet Soup


A truly elegant soup closely all-time classic, borsch. related to that

The dark midnight hue of this delicious and unusual soup comes from the dried mushrooms which are black. Many connoisseurs know these mushrooms as the dried Italian variety. Set out a heavy 3-qt. saucepan having a cover. Prepare and set aside 2 qts. Quick Meat Broth (page 5) Coarsely c h o p enough onions to yield VA cup (about Wi medium-size) chopped onion (page 5) Set aside. Heat in the saucepan Vb cup butter Add the onions to the butter with 2 oz. (about 1 cup) dried mushrooms, broken in small pieces Vl cup chopped celery (page 4) 1 medium-size garlic clove (page 4), minced; or crushed in a garlic press 2 bay leaves 10 peppercorns Few sprigs parsley Cook about 10 min. over moderate heat, stir ring occasionally, or until onions and celery become almost black. Remove from heat. Slowly pour in broth, stirring constantly, and VA teaspoon monosodium glutamate VA teaspoon Worcestershire sauce Return to heat. Bring to boiling; reduce heat and simmer, partially covered, about 50 min. Shortly before end o f cooking period, mix to gether until smooth 3 tablespoons cornstarch Vi cup cold water Gradually add cornstarch mixture to the soup, stirring constantly. Bring to boiling and cook 3 min. longer. Remove from heat and strain soup through sieve or colander, lightly press ing mushrooms against sieve with back o f spoon to extract as m u c h soup as possible. Discard contents of sieve. Mix into strained soup VA cup sauterne 6 to 8 servings

Set out a heavy 3-qt. saucepan having a cover. Rinse, pare, and slice 3 medium-size fresh beets Force through the fine blade o f a grinder and put in the saucepan with 2 tablespoons minced onion Pour in and bring to boiling 2V2 cups water Reduce heat, partially cover, and cook slowly for 30 min. Remove from heat and add gradually, stirring constantly 2 cups cream Return to heat and bring to boiling; stir in a mixture o f 2 teaspoons cornstarch 1 tablespoon water Cook 2 min. Blend in a mixture o f 1 egg yolk, slightly beaten Vi cup cream Remove from heat and stir in 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon monosodium glutamate Vi teaspoon salt Vi teaspoon celery salt Chill thoroughly in refrigerator. Pour into chilled soup bowls; garnish each serving with Thick sour cream 6 servings

Fresh Mushroom-Wine Soup


Follow A Recipe. Clean (page 5) and c h o p 1 lb. mushrooms. Substitute for the dried mushrooms.

Cherry Soup
Bring to boiling in a 3-qt. saucepan having a tight-fitting cover 1 qt. water 1 -in. piece stick cinnamon Vi teaspoon salt Add to the water, breaking frozen blocks apart with fork 2 pkgs. (about 2 lbs.) sweetened frozen sour cherries* Bring to boiling again. Cover saucepan and simmer cherries 10 min. Meanwhile, put into a 1-pt. screw-top jar Vi cup cold water Sprinkle onto it VA cup sifted flour Cover jar tightly; shake until ingredients are well blended. Remove and discard cinnamon from cherry mixture. Slowly pour flour-water mixture into cherry mixture, stirring con stantly. Bring again to boiling. Cook 3 to 5 min., stirring occasionally. Remove from heat. Gradually add, while stirring vigorously, about M cup hot soup to 3 egg yolks, slightly beaten Immediately blend into hot soup. Stirring constantly, cook over low heat 2 to 3 min. ( D o not overcook or allow to boil.) Remove from heat at once. Add gradually, stirring constantly 1 cup cream Cool slightly. Stir in VA teaspoon almond extract Place in refrigerator to chill thoroughly. When ready to serve, pour into chilled soup bowls and garnish with Whipped cream 6 to 8 servings *Fresh sour cherries, pitted, can be substi tuted for frozen cherries. Sweeten to taste.

Lobster-Tomato Cream Soup


A Base Recipe

Set out a heavy 3-qt. saucepan. Prepare 1 live lobster, about 1 VA lbs. (see " B o i l e d " Lobster, page 43) Dice the lobster meat and set aside. Heat in the saucepan over l o w heat VA cup butter Add and cook until onion is transparent 2 tablespoons finely chopped onion Blend in VA cup sifted flour VA teaspoon salt VA teaspoon monosodium glutamate Few grains pepper Heat until mixture in the saucepan bubbles. Remove from the heat. Add gradually, stirring in, in order 2 cups tomato juice 1 cup cream Vi cup milk \Vi teaspoons Worcestershire sauce 4 drops tabasco sauce Cook rapidly, stirring constantly, until sauce thickens. Add the lobster meat, reserving a few pieces for garnish. Heat but d o not boil. Stir in 3 tablespoons sherry Pour into a soup tureen or individual soup bowls and garnish with the reserved lobster meat and Whipped cream 6 servings

Crab-Tomato Cream Soup


Follow A Recipe. Substitute 1 cup (4 oz.) fresh lump crab meat for the lobster. Drain, remove and discard bony tissue.

18

Clam Chowder
This is a typical New England fit for the gourmet. Set out a heavy 3-qt. saucepan. For Clam BrothRinse thoroughly in cold, running water 12 large clams Put clams in a large, heavy saucepan and pour in 3 cups water Cook over moderate heat until clam shells open completely. Drain the clams, reserving the broth. Set broth aside. Remove clams from shells. Cut off the hard outside o f the clam (comb) and mince the clams. Set aside. For Clam ChowderWash, slice thinly, and wash again, enough leeks to yield VA cup thinly sliced leek (white part only) Combine with VA cup minced onion VA cup finely diced green pepper VA cup diced celery Heat in the saucepan 2 tablespoons butter Add the vegetables and c o o k slowly, stirring occasionally, 6 to 8 min., or until they are partially tender. Meanwhile, wash, pare and finely dice enough potatoes to yield Vi cup finely diced potato Set aside. clam chowder

Scald (page 5) 1 cup cream 1 cup milk W h e n vegetables are partially tender, blend in 3 tablespoons flour Cook slowly 3 min. Add gradually, stirring constantly, 2 cups of the clam broth, the scalded cream and milk, potatoes, and Vi teaspoon Worcestershire sauce Vi teaspoon monosodium glutamate Vi teaspoon salt Vt teaspoon thyme 3 drops tabasco sauce Few grains white pepper Bring to boiling over moderate'heat; reduce heat and c o o k very slowly 35 to 40 min., stirring frequently. Add the minced clams and cook 5 min. longer. Pour soup into a tureen or individual soup bowls. Sprinkle over top Finely chopped parsley Serve with chowder biscuits or crackers. 4 to 6 servings

Croutons
Heat over low heat in a large, heavy skillet 2 to 3 tablespoons butter Meanwhile, if desired, trim crusts from 2 slices toasted bread Cut bread into H- to /4-in. cubes. Put into skillet and turn and toss cubes until all sides are coated; remove from heat. If desired, sprinkle with grated Parmesan cheese. Spoon Croutons onto soup just before serving. About \\i cups Croutons

Custard Cubes
A delicately seasoned brothclear or flecked with vegetables julienneis the happiest setting for custard cubes. Introduced to consomme, this garnish confers on it the title Royale and trans forms it into a truly aristocratic soup. Heat water to boiling for baking custard. Scald (page 5) Vi cup milk Beat together slightly 1 egg V* teaspoon sugar Vi teaspoon salt Vt teaspoon paprika Few grains pepper Pour scalded milk slowly into the egg mixture, beating constantly. Strain the custard into a shallow baking pan (about 5-in. square). Set the pan into a deep pan and place on oven rack. Pour boiling water into deep pan to level of mixture in baking pan. Bake at 325F about 30 min., or until a silver knife inserted halfway between center and edge of pan comes out clean. Cool. Cut custard into H-in. cubes or fancy shapes and slip into hot soup just before serving. 4 or 5 servings

Meat Balls
For super-fine taste and a fortifying touch of protein, add a few of these miniature meat balls to individual servings of clear broth or vegetable soup. Lightly flavored with lemon and deliciously browned, they are guaranteed to glorify. Set out a large, heavy skillet having a tightfitting cover. Prepare and set aside Vi cup (1 slice) fine, dry bread crumbs Blend together 1 egg, slightly beaten VA cup cream 1 teaspoon lemon juice 1 slice onion, minced Vi teaspoon salt Vi teaspoon thyme Add the bread crumbs and Vi lb. ground beef Mix lightly. Shape into balls about M in. In diameter. Heat in the skillet 1 tablespoon butter Add meat balls and brown over medium heat. Shake pan frequently to secure an even brown ing and to keep balls round. Reduce heat, cover skillet, and continue to c o o k about 10 min., shaking pan occasionally. Place meat balls in individual soup bowls and pour the soup or broth over them. About 2 doz. Meat Balls

Cheese Nuggets
Dainty but replete with nutrition, these tangy nuggets can carry clear broths, vegetable and cream soups along the way to becoming maindish luncheon attractions. Prepare Vi cup (1 slice) fine, dry bread crumbs VA cup (about 1 oz.) grated shdrp cheese Set aside. Beat together slightly in a small bowl 1 egg VA teaspoon salt VA teaspoon dry mustard Vi teaspoon paprika Mix in the bread crumbs and grated cheese. Blend together until mixture is the consistency of a thick paste. Drop by teaspoonfuls into simmering soup. Cook 2 or 3 min. Serve immediately. About 24 nuggets

Puff-Pastry Cheese Twists


Preparation of Puff Pastry requires off-and-on attention for 9 hrs. For Puff PastePut into a large bowl of cold water and ice cubes or chipped ice 1 cup butter W o r k butter with hands. Break it into small portions and squeeze each in water about 20 times, or until butter is pliable and waxy. Re move butter and wipe off excess water. Reserve M cup of this butter. Pat remainder Vi in. thick, divide into 5 equal portions; wrap each in waxed paper. Chill in refrigerator until firm. Sift together into a bowl < 2 cups sifted flour Vi teaspoon salt With two knives or pastry blender, cut in the reserved M cup butter until pieces are the size of small peas. Sprinkle gradually over mix ture, 1 tablespoon at a time, about 7 tablespoons iced water Mix lightly with a fork after each addition. W h e n blended, gather into a ball and knead (page 6 ) . Cover with a bowl and let ripen about 30 min. Roll dough on floured surface to form rectangle M in. thick. Keep corners square, gently pull ing dough into shape where necessary. Remove one portion o f the chilled butter and cut into small pieces. Quickly pat pieces down center third o f dough. Cover the butter with right-hand third of dough. Fold left-hand third under butter section. With rolling pin gently press down and seal the open edges. Wrap pastry in waxed paper. Chill in refrigerator about 1 hr. Remove from refrigerator and place on the board with butter section near top, narrow 20

side toward y o u . Turn folded dough onequarter way around under-open edge away from y o u . Roll to original size. Repeat four times the procedure for folding, sealing, and chilling, using second, third, fourth, and fifth portions of butter. Each time place dough on floured surface, turn, and roll as directed. With the last rolling, fold four sides toward center. Gently press down with rolling pin. Fold in half. Wrap dough in waxed paper. Cover with a damp towel and place in refrig erator. Chill in refrigerator 2 hrs. before using. T o store for several days, wrap dough in waxed paper and place in refrigerator. For Cheese TwistsLightly sheets. grease two baking

Grate and set aside 2 oz. Parmesan cheese (about Vi cup, grated) Divide the dough into 2 equal portions. Return one portion to refrigerator while rolling out the other portion. Roll dough into a rectangle 13/^x12 in. Brush dough with Egg white, beaten Sprinkle evenly over surface one half of the grated Parmesan cheese and one half of a mix ture of VA teaspoon paprika VA teaspoon salt Cut rectangle into halves to make two 13J^x 6-in. pieces. Cut each half into strips 6 x l M in. Twist each strip; tuck ends under and press lightly. Arrange the strips on one of the greased baking sheets. Set in refrigerator for 15 min. Repeat, using the remaining Parmesan cheese and seasonings with the remaining dough. Bake at 400F 15 min. Reduce heat to 300F and bake about 10 min. longer, or until twists are golden brown. _ 3 doz. cheese twists

21

Schnecken
A Base Recipe

in bowl. Cover with waxed paper and towel and let rise again until nearly doubled. Lightly grease muffin pan wells. Meanwhile, melt % cup butter Put about 1 teaspoon o f melted butter in bot tom of each muffin pan well. Reserve remain ing butter for Schnecken. Mix together with chopped nuts 1 cup firmly packed brown sugar VA cup currants 1 tablespoon cinnamon Sprinkle 2 teaspoons o f this mixture over but ter in each muffin pan well. Gently press 3 or 4 pecan halves onto mixture in each well. Again punch down dough and form it into two balls. Roll each ball on lightly floured surface into a rectangle M to H in. thick, 6 to 8 in. wide and 12 in. long. Brush top surface o f dough with the remaining melted butter and sprinkle evenly with the remainder o f brown sugar mixture.
;

Include these delightful rolls in the menu for your next breakfast or brunch party. They are the kind that appreciative guests acclaim as out-of-this-world! Twenty-four 2}4-in. muffin pan wells will be needed. Set out 2 cups (about 7Vi oz.) small pecan halves Coarsely chop 1 cup o f the pecans, and set them all aside. Scald (page 5) 1 cup milk or cream Meanwhile, soften 1 pkg. active dry yeast in VA cup warm water, 110F to U 5 F (Or if using compressed yeast, soften 1 cake in VA cup lukewarm water, 80F to 85F.) Let stand 5 to 10 min. Meanwhile, put into a large bowl Vi cup sugar 1 teaspoon salt Pour scalded milk over ingredients in bowl. W h e n mixture is lukewarm and sugar is dis solved, stir mixture and blend in, beating until smooth 1 cup sifted flour Stir softened yeast and add, mixing well. Measure 4 cups sifted flour Add about one-half of the flour to yeast mix ture and beat until very smooth. Beat in 2 eggs, well beaten Vigorously beat in, 2 to 3 tablespoons at a time Vi cup butter, softened Beat in enough remaining flour to make a soft dough. Turn dough onto a lightly floured sur face. Let stand 5 to 10 min. Knead (page 6 ) . Form dough into a large ball; place it in a greased deep bowl. Turn dough to bring greased surface to top. Cover with waxed paper and towel and let stand in warm place (about 80F), until dough is dou bled. Punch down with fist; pull edges of dough in to center and turn completely over

Beginning with longer side o f rectangle, roll dough tightly into a long roll. Press edges to gether to seal. Cut each roll into 12 slices. Place one slice in each muffin pan well, cutside down. Cover with a towel and let rise until doubled. Bake at 375F 15 to 20 min. Invert muffin pans on cooling rack, leaving Schnecken in pan 5 min. R e m o v e Schnecken from pan and cool, on cooling racks, glaze-side up. 2 doz. Schnecken

A l m o n d Schnecken
Follow A Recipe. Substitute toasted almonds (page 4) for pecan halves.

22 Croissants (Crescent Rolls) A 1 5 H x l 2 - i n . baking sheet will be needed. Soften 1 pkg. active dry yeast in Vi cup warm water, 110F to 115F (Or if using compressed yeast, soften 1 cake in Vi cup lukewarm water, 80F to 85F.) Let yeast stand 5 to 10 min. Meanwhile, scald (page 5) 1 cup milk P o u r scalded milk into a large bowl and stir in 1 tablespoon sugar 1 teaspoon salt Cool to lukewarm. Stir softened yeast and add with about ^ 3 cups sifted flour (or enough to make a soft dough) Mix until blended. Turn dough onto lightly floured surface and let rest 5 to 10 min. Knead (page 6 ) . Select a deep bowl just large enough to allow dough to double. Butter it lightly. Form dough into a ball and place it in the buttered bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let stand in warm place (about 80F) until doubled. (See center color photo) Punch down dough with fist. Fold edges toward center. Turn ball smooth-side up and set aside. Cover and allow to rise again if hard wheat flour is used. Omit this rising if using soft wheat flour. While dough is rising for the first time, place into a large bowl of cold water and ice cubes or chipped ice A cup butter W o r k butter with hands, breaking it into handsize portions and squeeze each in water about 20 times or until butter is pliable and waxy. Remove butter and wipe off excess water. Divide into three equal portions. Wrap each separately in waxed paper and chill in refrig erator until firm.
3

Punch down dough. Put onto a lightly floured surface and roll into a rectangle M to H in. thick. Cut one portion of butter into small pieces; dot pieces over center one-third of rolled dough. Fold right-hand one-third of dough over butter. Fold left-hand one-third under butter section. W i t h rolling pin, gently press down and seal the three open edges. Wrap dough in waxed paper and chill in re frigerator 30 min. Remove dough from refrigerator and place on lightly floured surface with butter section near top, narrow width toward y o u . Turn onequarter way around, to have open edge away from you, and roll to original size. Repeat the procedure for folding, sealing, and chill ing, using second and third portions of butter. Each time place on floured surface; turn and roll as directed. Lightly butter the baking sheet. Place dough on floured surface and cut into halves. Roll each piece into a round A in. thick. Cut each round into 12 wedge-shaped pieces. Roll up the pieces beginning at wide end. Fasten end by brushing tip with part of a mixture o f 1 egg yolk, slightly beaten 1 tablespoon milk Place rolls on baking sheet with points under neath. Curve into crescents. Cover lightly with waxed paper and a towel and let rise in a warm place about 1 hr., or until doubled.
l

Brush with remaining egg mixture and bake at 425F 15 to 20 min., or until rolls are golden brown. 2 doz. Croissants

Small Brioches
Trust the French to create the perfect bread to be eaten with cups of steaming, fragrant coffee! Bake brioches in generous servings for brunch or breakfast. And don't forget that scaled down in size they are dinner rolls par excellence. For brunch or breakfast eighteen 3-in. muffinpan wells or deep-fluted tart pans will be needed; use smaller pans for dinner rolls. Soften 1 pkg. active dry yeast in VA cup warm water, 110F to 115F (Or if using compressed yeast, soften 1 cake in VA cup lukewarm water, 80 to 85F.) Let yeast stand 5 to 10 min. Scald (page 5) Vi cup milk Meanwhile, put into a large bowl VA cup softened butter VA cup sugar Vi teaspoon salt Immediately pour scalded milk over ingredi ents in bowl. W h e n mixture is lukewarm, stir it and blend in thoroughly Vi cup sifted flour Stir the softened yeast and add, mixing well. Beat in with a large spoon 1 Vi cups sifted flour Beating thoroughly after each addition, add one at a time 3 eggs 4 egg yolks Beating in only enough to form a soft dough, add about 2 cups sifted flour Beat thoroughly at least 5 min. Turn into a buttered, deep bowl just large enough to allow dough to double. Brush top surface with Melted butter Cover with waxed paper and a towel. Set aside in a warm place (about 80F) until dough is doubled.

Punch dough about dough

down dough with fist. Butter surface o f and cover again. Set in refrigerator 12 hrs., or overnight. Punch down occasionally as it rises.

Lightly butter muffin-pan wells or tart pans. Remove dough from refrigerator; again punch down dough. Place dough on lightly floured surface. Shape two thirds o f it into 18 2-in. balls. Place one ball in each muffin-pan well or tart pan. Form an equal number o f small balls from re maining third o f dough. Gently roll each ball to cone shape between palms of hands. With finger make an impression in center o f larger balls. Insert tips o f cones. These cone-shaped pieces o f dough form the " t o p hats." Cover with waxed paper and a towel and set aside in a warm place until doubled. Brush tops lightly with a mixture o f 1 egg yolk, slightly beaten 1 tablespoon milk Bake at 425F 15 to 20 min., or until brioches are golden brown. Run spatula around inside edge o f muffin-pan wells and gently lift out brioches. Or use sharp-pointed knife to remove brioches from tart pans. Serve warm brioches with cups of fragrant, steaming coffee. VA doz. brioches Small Brioches and coffee

24

Sherry-Nutmeg Buns
Twenty-four needed. Soften 1 pkg. active dry yeast in VA cup warm water 110F to 115F (Or if using compressed yeast, soften 1 cake in VA cup lukewarm water, 80F to 85F.) Let yeast stand 5 to 10 min. to soften. Scald (page 5) /A cup milk Meanwhile, put into a large bowl Vi cup butter VA cup sugar 1 VA teaspoons salt Immediately pour scalded milk over ingredi ents in bowl. W h e n mixture is lukewarm, stir it and thoroughly blend in a mixture o f V% cup sifted flour Vi teaspoon nutmeg Vi teaspoon mace Stir the softened yeast and add, mixing well.
3

Yeast Rolls
wells will be A Base Recipe

2-in. muffin-pan

T w o 15Hxl2-in. baking sheets will be needed. Scald (page 5) 2 cups milk Meanwhile, soften 2 pkgs. active dry yeast in Vi cup warm water, U 0 F to 115F (Or if using compressed yeast, soften 2 cakes in Vi cup lukewarm wa ter, 80F to 85F.) Let stand 5 to 10 min. Meanwhile, put into a large bowl Vi cup sugar 6 tablespoons butter 2 teaspoons salt Immediately pour scalded milk over ingredi ents in bowl. W h e n lukewarm, stir mixture and blend in, beating until smooth 1 cup sifted flour Stir softened yeast and add, mixing well. Measure 5 to 6 cups sifted flour Add about one-half of the flour to the yeast mixture and beat until very smooth. Beat in 2 eggs, well beaten Then beat in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let rest 5 to 10 min. Knead (page 6 ) . Form dough into a ball and place it into a greased, deep bowl. Turn dough to bring greaged surface to top. Cover with wapced paper i n d towel anjd let stand in warm pli ce (about J80F) until! dough is doubled. Pi}nch down vith fist; pull edges of dough in

Measure 2Vi to 3 cups sifted flour Add about one-half the flour to the yeast mix ture and beat until very smooth. Beat in 1 egg, well beaten 3 tablespoons sherry VA teaspoon vanilla extract Then beat in enough remaining flour to make a soft dough. Beat thoroughly at least 5 min. Turn into a deep, buttered bowl just large enough to allow dough to double. Brush top surface with Melted butter Cover with waxed paper and a towel. Set aside in a warm place (about 80F) until dough is doubled. P u n c h down with fist; butter surface o f dough amTcover again. Let rise again until dough is nearly doubled. Lightly grease the muffin-pan wells. Beat dough thoroughly; drop by spoonfuls' into the greased muffin-pan wells, filling about one-half full. Let rise about 30 min., or until dough is light. Bake at 425F 15 to 20 min., or until buns are lightly browned. 2 doz. buns

to center a n ! a u n dough completely over in bowl. Cover .mi let rise again until nearly douhl> d. Punch down and turn dough out onto !ig it] floured -urface. LighUv g n a ; e he baking sheets. Dough ma- be foni fld into any desired shape, such as, Parker Bouse, clover-leaf, crescents, twists, fantans, t cwknots, and butterflies. Place tt is on the bilking sheets; brush with Melted jutte* If desired, sprinkle witti poppy seed. Cover with waxed paper and a tjwel and let rise again 15 to 25 min., nr until light. Bake at 4 2 5 T 15 to 20 min. About 5 doz. rolls "Note: This dough may be kept 3 days in the refrigerator. Grease top of dough and cover. Pun ;!i down occasionally as it rises. Remove amount needed for a single baking and return to refrigerator immediately. W h e n ready to use, shape rol's and let stand at room tempera ture lii 1 hr., or until light.
f

Cut into dry ingredients with a pastry blender or two knives until mixture resembles coarse corn meal Vi cup lard, hydro'jenated vegetable shortening or ull-purpose shortening Make a well in center o f mixture and add all at one time Vi cup milk Stir with fork until dough follows fork.
1

Gently form dough into a ball and put on a lightly floured surface. Knead it lightly with finger tips 10 to 15 times. Roll dough into a 12xl0-in. rectangle about Vi in. thick. Cut into five strips. Spread with Softened butter Sprinkle four strips with the grated cheese. Stack the four strips and top with the fifth strip. Cut into 12 sections. Place on end in muffm pan wells. Brush tops with Melted butter Bake at 450F 10 to 15 min., or until biscuits are golden brown. Serve with Rosette Butter Pats (page 27) 1 doz. Cheese Fans C h e e s e Biscuits Follow A Recipe. Reduce cheese to % cup, grated, and add with the shortening. Roll to Vi-in. thickness, keeping thickness uniform. Cut with a floured biscuit cutter, using an even pressure to keep sides of biscuits straight. Place on a lightly greased baking sheet, close together for soft-sided biscuits, or 1 in. apart for crusty sides. Cheese Fans with Rosette Butter Pats

Parker House Roils


Follow A Recipe to shaping process. Roll dough 4 in. thick. Cut with lightly floured 2 A in. round biscuit cutter. Brush with melted batter . Make a crease not quite in center of rour;J vith handle of knife or w c o d e n spoon. Fold top (smaller half) slightly over bottom. Press edges together at each end o f crease. Place rolls 1 in. apart on baking sheet. Com plete as in A Recipe.
l -

Cheese Fans
A Base Recipe

Prepare (page 6) 12 2H-in. muffin-pan wells. Grate and set aside 4 oz. sharp Cheddar cheese (about 1 cup, grated) Sift together 2 caps sifted flour 1 tablespoon baking powder 1 teaspoon salt

26

Delectable A l m o n d Bread
A delicate and delicious bread which may be served in thin half-slices and attractively ar ranged on a tray. Or use it for dainty finger sandwiches, put together with whipped butter. Prepare (page 6 ) t w o 5x3x2-in. loaf pans. To Make PansCut a piece of extra heavy aluminum foil 15x9 in. Fold in half to form a rectangle 9 x 7 ) ^ in. Fold, using edge o f ruler as a guide, each o f 9-in. sides in 2M in. toward center. Unfold. Fold, over a ruler, each of the other sides in 2 in. toward the center. Unfold. On the 9-in. sides, cut along the creases 2H in., or to where creases make right angles. Draw up the sides to form a b o x . Secure the flaps on the outside by folding the top edges down and over the flaps % in. Make sure that the corners are sealed and that there are no air pockets. Repeat for the second pan. For BreadSet out Vi lb. (about \ Vi cups) unblanched almonds Grate (page 5) 1 cup of the almonds. Chop the remaining almonds. Put all o f the almonds into a bowl. Sift together into the bowl Vi cup sifted flour Vi teaspoon baking powder Vt teaspoon salt Gently blend mixture and set aside. Cream together until butter is softened Vi cup butter 2 teaspoons vanilla extract VA teaspoon almond extract Add gradually, creaming until fluffy each addition Vi cup plus 2 tablespoons sugar Add in thirds, beating thoroughly after addition 2 eggs, well beaten Blend in the dry ingredients in fourths, ing until well mixed. Turn batter into and carefully spread to corners.

Apricot Nut Bread


Prepare (page 6) a 9Hx5J4x2M-in. loaf pan. Coarsely c h o p 1 Vi cups {Vi lb.) dried apricots Put into a saucepan and add 1 cup water Simmer for 10 min., or until most o f the water is absorbed. Drain, if necessary, reserving juice in a 1-cup measuring cup for liquids. Set apricots and juice aside to c o o l . Coarsely c h o p and set aside VA cup (about 3 oz.) walnuts Melt and set aside to cool slightly 3 tablespoons butter Sift together into a large bowl 2Vi cups sifted flour VA cup sugar 4 teaspoons baking powder 1 teaspoon salt Vi teaspoon baking soda Mix in the chopped nuts. Make a well in center of dry ingredients and set aside. Add to reserved apricot juice Buttermilk (enough to make 1 cup liquid) Beat until thick and piled softly 1 egg Mix in melted butter, apricots, and buttermilk. Add all at one time to the dry ingredients and beat well. P o u r batter into prepared pan and spread to corners. Bake at 350F about 1 hr. and 15 min., or until bread tests done (page 6 ) . Cool as directed (page 6 ) . '' JBfc 1 l f
a

after

each

beat pans

Bake at 325F 55 to 60 min., or until bread tests done (page 6 ) . Cool bread on cooling rack 15 min. before removing from pans. Cool bread completely before slicing or stor ing. T o store, wrap tightly in aluminum foil or moisture-vapor-proof material. 2 loaves almond bread

Apricot Nut Bread

BUTTER Butter is usually served in small square pats, cut from a quarter-pound print. But for that extra-special touch on very special occasions, butter may be served in several attractive ways. WHIPPED BUTTEREither of the following butters is excellent for finger sandwiches. Cream A lb. butter until softened. Blend in, a teaspoonful at a time, 2 tablespoonfuls cream. W h i p until butter is light and fluffy. Or whip firm butter using electric mixer at high speed just until fluffy and of spreading consistency.
X

C R E A T I O N S

together and drop into a bowl o f ice and water until firm enough to paddle. Shape into a rough ball with butter paddles. Place on scored side o f one butter paddle. Using the scored side o f the other butter paddle, firmly roll butter around until a ball is formed. D r o p into ice and water. W h e n ready to serve, place ball on absorbent paper and very gently pat dry with absorbent paper. Roll ball in grated orange peel (page 4 ) . Serve on a bed of crushed ice or on a galax leaf on a chilled serving plate. Butter MoldsLarge butter molds are also attractive on any table. Scald new butter molds in boiling water. Each time before using, chill mold in ice and water about 1 hr. Pull plunger up; force butter (firm but not hard) into mold. Firmly press plunger down. This imprints the design on the butter and forces butter out o f mold. Remove any excess butter from mold. Chill mold in ice and water before repeating. Butter molds are also available for individual servings. For Individual MoldsIndividual molds are an attractive way of serving butter. Butter BallsCut pats of butter from a quar ter-pound print. Using the butter paddles, shape each pat into a rough ball. Place on the scored side o f one butter paddle. Using the scored side of the other paddle, firmly roll but ter around until it forms a ball. Drop into ice and water until ready to serve. Orange Butter BallsPrepare Orange Butter. Shape into rough balls with butter paddles and proceed as in Butter Balls. Makes 6 to 8 balls. Rosette Butter Pats (see photo, page 25)Cut butter pats from a quarter-pound print o f butter. Place into ice and water to chill. Draw the tip of a teaspoon lengthwise across a quarter-pound print of butter. Divide the but ter strip in half and shape each half into a small curl. Put into ice and water to chill. W h e n ready to serve, place three curls on each pat of butter to form a rosette. Garnish with bits of parsley. Butter CurlsLightly draw a special butter curler (available at most department stores) across a quarter-pound print of butter. D r o p each curl into ice and water to chill. Allow several curls for each serving.

BUTTER PADDLINGButter paddles are nec essary for some o f these forms. Scald new butter paddles in boiling water. Each time be fore using, chill paddles in ice and water about 1 hr. The butter should be firm, but not hard. Before paddling it, chill it in the ice and water with the paddles. While paddling butter, fre quently dip paddles into the ice and water long enough to allow them to chill so that butter will not stick. Allow paddled butter to drop back into ice and water while chilling paddles. For Large MoldsLarge butter forms are at tractive when extra butter is passed at a festive breakfast, brunch, luncheon or dinner. Butter RosesPrepare butter balls o f uniform size using smooth sides of paddles (see Butter Balls). Place into ice and water a few minutes. T o form patties for rose petals, place the but ter balls, one at a time, on the smooth side of a butter paddle and slap with the smooth side of the other paddle until patties are about % in. thick. Carefully remove each patty and chill in ice and water with paddles. Mold one patty to form center o f rose, with the bottom closed and slightly flaring at the top. Arrange seven or eight patties around tjie center, overlapping them well at the bottom and opening wide at the top. W o r k quickly so butter will not soften. Place into a bowl of ice and water in refrig erator. W h e n ready to serve place on a bed of crushed ice and garnish with real rose leaves. Orange ButterThis is especially attractive and flavorful for breakfast or brunch with waffles, griddle cakes, French toast or muffins. Cream M lb. butter until softened. Blend in 2 tablespoonfuls orange juice and 1 teaspoon ful grated orange peel (page 4 ) . Scrape butter

Beef Tenderloin Bourguignonne


A princely dish, reflecting the racy of an ancient French duchy. traditions

Set out a heavy 10-in. skillet having a tightfitting cover. Peel and rinse (page 5) 12 small onions Cook (page 50^ 20 to 25 min., or just until tender. Drain, and set aside. Clean and slice (page 5) * 12 medium-size mushrooms Set aside.

Prepare and set aside 4 cups Quick Meat Broth (page 5) < W i p e wit!* a clean, damp cloth > ?> 2 lbs. beef tenderloin , Remove puter membrane o f tenderloin and all connective tissue. Slice tenderloin'-thinly.

Fry 1 to 2 min. Stir in, blending thoroughly 3 tablespoons flour 1 teaspoon finely chopped garlic (page 4) Add the meat broth gradually, stirring con stantly until mixture is smooth. Blend in VA cup tomato paste 1 teaspoon Worcestershire sauce , Vi teaspoon monosodium glutamate % VA teaspoon pepper Va teaspoon thyme Add to skillet the meat and 2 bay leaves i d u c e heat and simmer 5 min. Stir in ' 1 cup sieved tomatoe* i Vi cup red Burgundy Cover and cook over medium heat 25 to 30 min. Meanwhile, heat in a small skillet 3 tablespoons butter Add the mushrooms and onions and cook over low heat until lightly browned. Add the con tents o f the skillet to the meat mixture. Spoon the meat mixture into a casserole or serving dish and sprinkle with Finely chopped parsley Serve with Buttered noodles (page 30; omit almonds, poppy seed, paprika) 6 servings 28

Heat until very hot in the skillet VA cup cooking oil ^ j W h e n oil begins to smoke add one-half the i sliced tenderloin. Reduce heat and cook until thoroughly browned ( I f 2 min.). Remove from skillet and fry the rejtaaining meat in the same way. Remove the m m t from the skillet and add 3 tablespoon! finely chopped onion 'M.
:

29

Beef Stroganoff
Set out a heavy 10-in. skillet having a tightfitting cover. Wipe with a clean, damp cloth 2 lbs. boneless beef (tenderloin, sirloin, or rib) Cut into 2x Ax A-m. strips. T o coat the meat evenly, shake six or eight strips at one time in a plastic bag containing a mixture o f Vi cup flour 1 teaspoon salt Vi teaspoon monosodium glutamate Va teaspoon pepper Heat in the skillet Vi cup butter Add the meat strips and Vi cup finely chopped (1 medium-size) onion (page 5) Turning occasionally, slowly brown meat on all sides.
1 1

Lamb Chops H a w a i i a n
Set out a shallow baking dish. Prepare and set aside to keep warm 1 cup Mornay Sauce (one-half recipe, page 48) Set aside to drain, reserving sirup for use in other food preparation 1 9-oz. can sliced pineapple (about 4 slices) Wipe with a clean, damp cloth | 4 loin or rib lamb chops, cut about 1 in. thick Season lamb chops with a mixture of Vi teaspoon salt VA teaspoon ginger . VA teaspoon monosodium glutamate Va teaspoon pepper Heat in a heavy skillet 2 tablespoons butter Add the lamb chops and cook slowly on one side about 5 to 7 min. Turn and cook about 5 to 7 min. longer. Arrange the lamb chops in the baking dish and set aside. Add to the skillet 1 tablespoon butter Add the pineapple slices and cook until golden brown on both sides. Arrange the pineapple slices over the Iamb chops and pour over the Mornay Sauce. Sprinkle with Grated Parmesan Cheese Paprika Set temperature control of range at Broil. Place baking dish oft broiler rack. Place in broiler with top of food 2 to 3 in. from source of heat and broil 3 to 4 min., or until sauce is lightly browned. 4 servings Beef Stroganoff and rice

Meanwhile, prepare 2 cups Quick Meat Broth (page 5) When meat is browned, slowly add the broth. Cover and simmer 20 to 25 min., or until meat is tender. Meanwhile, cook according iu directions on package 1 Vi cups packaged pre-cooked rice Clean and slice (page 5) Vi lb. mushrooms Heat in a skillet over medium heat 3 tablespoons butter Add the mushrooms and, keeping them moving gently with spoon, cook slowly until lightly browned and tender. jftend together ^ cup thick sour cream 3 tablespoons tomato paste V teaspoon Worcestershire sauce n meat is tendjer, remove skillet from heat; the mushrooms. Storing vigorously, add mixture in the skille|;in very small amounts ^OUJ^cream mixturjK Return to heat. Cone^(WfJrtg..ver low heat, keeping mixture viift y i p i ^ s p o o n , 3 to 5 min., or until m t h o r j M b l y ^ a t e d r t f o not boil. f^^S|3fi|r} the ri<& fl|tfoV warm serving dish. Pour vj, the meat mixture irrto another warm serving *'' dish and sprirtsle with * Finely chopped parsley Sery^ imriferliately. 6 servings
; t f

30

V e a l Paprika
Set out a heavy 10-in. skillet having a tightfitting cover. To Cook VealWipe with a clean, damp cloth 2 lbs. veal round steak, cut about 1 in. thick Coat veal steak with a mixture o f VA cup flour 1 tablespoon paprika 1 teaspoon salt Vi teaspoon monosodium glutamate Few grains cayenne pepper Few grains pepper Reserve remaining flour mixture. Clean (page 5) and thinly slice 2 medium-size onions Heat in the skillet 3 tablespoons butter Add the onions and cook over medium heat until transparent. Using a slotted spoon, re move onions from skillet and set aside. Add the veal steak and slowly brown on one side; turn and brown second side. Place onions on the veal steak. Pour into a screw-top jar 1 cup water Sprinkle onto the liquid the reserved flour mix ture. Cover jar tightly and shake until mixture is well blended. Slowly pour mixture over the veal steak, stirring constantly; cover and sim mer about 1 hr., or until meat is tender. For NoodlesAbout 30 min. before meat is tender, chop Vi cup (about 3 oz.) blanched, toasted almonds (page 4) Set aside. Meanwhile, heat to boiling in a large saucepan 3 qts. water 1 tablespoon salt Add gradually 3 cups (about 8 oz.) noodles Boil rapidly, uncovered, 6 to 10 min. Test ten derness by pressing a piece against side o f pan with fork or spoon. Drain noodles by turning into colander or large sieve; rinse with hot water to remove loose starch. Put into a large - bowl. Add to the noodles the almonds and 2 tablespoons butter 1 tablespoon poppy seed Vi teaspoon paprika

Toss lightly until butter is melted and mixture thoroughly combined. Set aside; keep warm. W h e n ready to serve, place veal steak on a warm serving platter. Spoon noodles around veal steak. Slice and arrange on veal steak 4 stuffed olives Keep warm while preparing gravy. For GravyStirring vigorously, add to the mixture in the skillet in very small amounts 1 cup thick sour cream Blend in 2 tablespoons sherry VA teaspoon oregano Heat thoroughly; do not boil. Serve gravy with veal steak. 6 servings

Glazed Country-Style H a m
For Cooking HamPut into a large kettle having a tight-fitting cover (or follow direc tions on package) 10-lb. country-style hem Cover completely with cold water. Cover and bring to boiling over medium heat. Pour off water and again cover ham with cold water. Cover and bring to boiling. Reduce heat to low and simmer covered 2V& to 3 hrs., or until internal temperature reaches 160F. Internal temperature is obtained by inserting a roast meat thermometer into center of thickest part of lean at this time, being sure bulb does not rest on bone or in fat. Meanwhile, prepare Glaze. For GlazeMix together in a small bowl 1 cup firmly packed brown sugar 1 tablespoon flour 1 teaspoon dry mustard Stir in to form a smooth paste 2 tablespoons vinegar Remove ham from kettle 30 min. before done. Remove rind (if any) being careful not to re move fat. Making diagonal cuts, score fat sur face of ham to form a diamond pattern. Insert whole cloves in centers of diamonds. Place the ham, fat side up, on a rack in a shallow roasting pan. Spread glaze over ham and roast at 300F 30 to 40 min., or until ham is cooked and glaze has set. About 20 servings

Ham Mousse Imperial


Line 12 2\4-m. muffin-pan wells with paper baking cups. Place a bowl and a rotary beater in refrigerator to chill. Pour into a small bowl Vi cup cold water Sprinkle evenly over water 2 tablespoons (2 env.) unflavored gelatin Let stand 5 min. to soften. Bring to boiling Vi cup water Stir in the softened gelatin and 1 tablespoon prepared mustard Few grains cayenne pepper Stir until gelatin is completely dissolved. Cool; chill in refrigerator. Or chill in pan o f ice and water until mixture begins to gel (gets slightly thicker). If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally. Meanwhile, put through medium blade o f a food chopper enough cooked ham to yield 4 cups chopped cooked ham When gelatin is o f desired consistency, blend in the ground ham and 2 tablespoons chopped pimiento 2 tablespoons chopped sweet pickle Using the chilled bowl and beater, beat until cream is o f medium consistency (piles softly) 1 cup chilled whipping cream Fold (page 5) whipped cream into ham mix ture. Spoon into the baking cups. Chill in refrigerator until firm (2 to 3 hrs.). W h e n ready to serve, arrange lettuce cups on a platter or tray and invert molds o n t o lettuce cups, removing paper liners. Serve with Horse-radish Cream (page 49) 1 doz. ham molds

Ham Mousse

Imperial

(double

recipe)

Spicy Cider-Baked H a m Slice


Set out a shallow baking pan. Cut through fat at I-in. intervals on outside edges of 1 smoked ham slice, cut 1 to 1 Vi in. thick Rub meat with a mixture o f 1 teaspoon allspice Vi teaspoon monosodium glutamate Place ham slice in the baking pan and pour over 2 cups apple cider Cover pan and place in refrigerator 1 hr., spooning the cider over ham several times. Remove cover and bake at 350F 35 to 4 0 min., basting several times during baking period. Meanwhile, drain, reserving sirup, contents o f 1 9-oz. can (about 4 slices) sliced pineapple Cut one pineapple slice into halves to form 2 thin slices. Set aside. (Remaining pineapple slices and sirup may be used in other food preparation.) W h e n ham is done, remove from oven and arrange pineapple slices on top. Spoon over Melted butter Sprinkle with about 1 tablespoon brown sugar Place in centers o f pineapple slices 2 maraschino cherries Set temperature control o f range at Broil. Place baking pan on broiler rack. Place in broiler with tops o f pineapple slices 3 to 4 in. from source o f heat. Broil 5 min., or until pineapple slices are golden brown. 6 servings

32

Chicken Kiev
A Base Recipe

Set out to soften at r o o m temperature

Vi lb. unsalted butler


Blend into the softened butter a mixture of

Vi teaspoon sail Vt teaspoon pepper


Chill in refrigerator not hard. until butter is firm but

Remove the butter from the refrigerator and divide into four portions. Shape each portion into a roll about % to 1 in. thick. Place roll lengthwise on each breast half. Cover with the small "fillet." Roll each breast so that the butter is completely enclosed and the wing joint is smoothly covered. Wrap in waxed paper or aluminum foil and chill in refrigera tor 1 to 2 hrs. Set out a deep saucepan (or automatic fryer) for deep-frying (page 5) and heat fat to 375F. Combine in a bowl

"Rinse and pat dry with absorbent paper

2 frying chickens, about 3 lbs. each, ready-to-cook weight


Using a very sharp knife, cut along ridge of breast bone completely through meat, working from the tip, to divide breast meat into halves. Breast half must be removed in one piece with wing attached. Cut away from breast bone toward wing and side o f chicken, cutting close to ribs to remove all o f the meat and cutting through tendon which holds wing in place. Using a meat cleaver or heavy knife cut off the upper portion of the wing between the two wing joints, but leaving about 2 in. of the wing bone attached to the breast. Set aside. Remove second half of breast and repeat procedure for second chicken. _

1 egg, slightly beaten 2 tablespoons milk


Set out

1 Vi cups cracker meal


Remove chicken breasts from refrigerator. T o coat evenly, roll each breast in some of the cracker meal. Dip each breast into the eggmilk mixture. T o coat evenly, again roll chicken breasts generously in the cracker meal. Chicken breasts must be well sealed to keep butter in breast. Let stand 5 to 10 min. to "seal" coating. Deep-fry chicken breasts two at one time. Fry 5 to 6 min., or until golden brown, turning once during frying time. Drain over fat for a few seconds; remove to absorbent paper to drain thoroughly. Place chicken breasts in a baking dish and roast at 350F 10 to 12 min., or until chicken is tender. T o serve, place on warm serving plates. Make a small incision in the bottom of each breast and slip a paper frill onto the wing bone. 4 servings

(Remaining chicken and giblets should be re frigerated for use in other food preparation.) T o prepare each breast half, carefully remove all skin from breast and wing bone. Cut the small "fillet" or loose flap of meat from the breast and carefully cut away the white sinew .running th? length o f it. Using a smooth-sur faced meat hammer or a rolling pin, flatten each breast and "fillet," cut side up, to about M. in. thick, being careful not to tear meat.

Chicken Kiev a la Alexis


Follow A Recipe. Grate M lb. Swiss cheese and blend with the softened butter.
" 1

Chicken Kiev Elegante


Follow A Recipe. Blend 4 teaspoons pale de foie gras with the softened butter.

Chicken Mousse A m a n d i n e
With Chicken Mousse Amandine for the main dish and champagne, of course, for the toast, you have the irresistible combination for a gay celebration. And to make it the kind of party that guests will recall fondly, include Puff Pastry Cheese Twists [page 20) in the menu. Set out a lJ^-qt. fancy mold. Place a small bowl and a rotary beater in re frigerator to chill. Blanch, toast (page 4) and finely c h o p Vi cup (about 3 oz.) almonds Set aside. Pour into a small cup or custard cup Vi cup white wine, such as saulerne Sprinkle evenly over wine 2 tablespoons (2 env.) unflavored gelatin Let stand 5 min. to soften. Meanwhile, prepare 1 cup Quick Chicken Broth (page 5) Beat slightly in top of double boiler 3 egg yolks Add gradually, stirring constantly 1 cup milk Stir in the chicken broth gradually. Cook over simmering water, stirring constantly and rap idly until mixture coats a silver spoon. Remove from heat. Stir softened gelatin and immedi ately stir it into the hot mixture until gelatin is completely dissolved. Cool; r-hill in refrig erator or in pan o f ice and watr ntil gelatin mixture begins to gel (gets sli. 'y thicker". If mixture is placed over pan of and water, stir frequently; if placed in rel erator, stir occasionally. Lightly oil the mold with sal (not olive o i l ) ; set it aside to Chicken Mousse Amandine

Meanwhile, put through medium blade of food chopper enough cooked chicken to yield 3 cups ground cooked chicken Blend into the chilled custard mixture the finely chopped almonds, ground chicken and Vi cup mayonnaise 2 tablespoons minced parsley 2 tablespoons chopped green olives 1 teaspoon lemon juice 1 teaspoon onion juice and a mixture o f Vi teaspoon salt Vi teaspoon celery salt Vi teaspoon monosodium glutamate Few grains paprika Few grains cayenne pepper Using the chilled bowl and beater, beat until cream is o f medium consistency (piles softly) Vi cup chilled whipping cream Fold (page 5) whipped cream into chicken mix ture. Turn into prepared mold. Chill in refrigerator until firm (2 to 3 hrs.). Unmold (page 5) onto chilled serving plate and, if desired, garnish with sprigs of parsley. 8 servings

IDENTIFICATION OF FOODS IN CENTER COLOR PHOTO top left: Fresh Peaches; (page 6 6 ) ; Croissants (page 22); French A p r i c o t T a r t (page 6 3 ) ; " ^ s t D u c k l i n g a I ' O r a n g e (page 3 6 ; ; P a r t i s f * * Potatoes (page 53): Exquisite C u f u m U t V ! d (page 59); W i l d Rise w i t h M u s h r o o m s (page 51); k. -.' O . o a g e C : r v y (page 36).
Peach a I ' O p e r a

Clockwise,from

36

Chicken Livers a n d

Mushrooms

Rinse with cold water and drain on absorbent paper 2 lbs. chicken livers (Properly cleaned chicken livers should have n o trace o f green gall, the substance which might cause a bitter taste.) Place livers in a deep dish and cover with 1 cup cream Place in refrigerator 12 hrs., or overnight to marinate (page 5 ) . Turn chicken livers sev eral times. To Prepare Chicken LiversSet out a large,

Clean and cut off necks at bodies (leaving on skin) from 2 ducklings, 4 lbs. each, ready-tocook weight (If ducklings are frozen, thaw according to directions on package.) Rinse and pat duck lings dry with absorbent paper. Rub cavities of ducklings with 1 to 2 teaspoons salt Set ducklings aside. Put into a small saucepan 1 cup orange juice 2 tablespoons butter Place over low heat, stirring occasionally until butter is melted. Remove from heat. Using a pastry brush, brush cavities of duck lings with the orange juice mixture. Lightly fill body and neck cavities with the cooled stuffing. T o close body cavities, sew or skewer and lace with cord. Fasten neck skin to backs and wings to bodies with skewers. Place ducklings breast-side up on rack in roasting pan. Brush with orange juice mixture. Roast uncovered at 325F. Frequently brush ducklings with orange juice mixture during roasting period. Pour drippings and fat from roasting pan into a bowl as they accumulate; reserve for gravy preparation. Roast 2}/i to 3 hrs., or until ducklings test done. T o test doneness, move leg gently by grasping end b o n e ; drumstick-thigh joint moves easily when duckling is done. (Protect fingers from heat with paper napkin.) Place ducklings on a heated platter; remove skewers and cord. Keep ducklings warm while preparing Orange Gravy. For Orange GravyLeaving brown residue in roasting pan, pour into the bowl containing the reserved drippings and fat, the remaining drippings. Allow fat to rise to surface; skim off fat and reserve. Remaining drippings are meat juices and orange juice which should be used as part of the liquid in the gravy. hi V Measure into roasting pan 3 tablespoons of the ,.-served fat. Blend in 3 tar.l^sp TO '. flour VA teas j c .. , VS tewsp'fi!.'" er Stirr:'ii,'.- c w s t - n l t v , i v it until mixture bub bles. Remove o n i beat. Add slowly, stirring

heavy skillet and a small skillet. Drain cream from the chicken livers. T o coat evenly, shake the chicken livers in a plastic bag containing a mixture o f Vi cup flour 1 teaspoon salt VA teaspoon white pepper VA teaspoon monosodium glutamate Heat in the large skillet over low heat Vi cup butter Place chicken livers in skillet. Occasionally moving and turning them with a spoon, c o o k about 10 min., or until the chicken livers are lightly browned. Meanwhile, clean and slice (page 5) 12 medium-size mushrooms Heat in the small skillet 3 tablespoons butter Add t l i 3 mushrooms and cook slowly, moving and turning them gently with a spoon until lightly browned and tender. W h e n livers are browned, arrange on a warm serving patter. Top with the mushrooms and sprir'cle /.'ith Finely chopped parsley Serve immediately. 6 servings

Rocs? Duckling a I ' O r a i g e


(Scj center color p hoto) Saca
<-.>;?

duckling uith o sorcery all its

twn.

Set M i l a shallow, refitting pan with rack. Cord and skewers will be needed. Prepare and set aside -Apricot Stuffing (page "S7)

Apricot Stuffing
Prepare Perfection Boiled Rice (one-half recipe, page 42) Meanwhile, finely chop enough dried apricots to yield 1 cup (about 5 oz.) finely chopped dried apricots Set aside. together in a large bowl VA cup Cointreau VA cup butter, melted Vi teaspoon salt VA teaspoon pepper VA teaspoon monosodium glutamate Vi teaspoon thyme Vi teaspoon nutmeg Vi teaspoon cloves Add the rice, apricots, and VA cup finely chopped onion VA cup finely chopped celery 2 tablespoons finely chopped parsley Toss lightly until thoroughly combined. About 6 cups stuffing v Mix

constantly and vigorously 2 cups liquid (drippings plus orange juice) Return to heat and cook rapidly, stirring con stantly, until gravy thickens. Cook 1 to 2 min. longer. W h i l e stirring, scrape bottom and sides of pan to blend in brown residue. Add and stir until well blended Vi cup orange marmalade Remove from heat; pour into gravy boat and serve hot. Slip paper frills onto drumsticks and garnish ducklings with Broiled Orange Slices Sprigs of parsle'y Serve immediately. 6 to 8 servings Note: For a brown, crisp skin set temperature control of range at Broil. Place ducklings on broiler pan and broil 5 to 7 min., or until skin is well browned and crisp. Watch carefully. For Broiled Orange SlicesSet control of r a n g e a t Broil. Rinse a n d cut into H-IN. slices temperature

Broiled Squab
Succulent dainties for an epicurean Clean 4 squabs, Va- to 1 -lb. each, ready-tocook weight Rinse and pat squabs dry with absorbentpaper. Cut squabs into halves lengthwise. Brush squab halves with ] 2 to 3 tablespoons unsalted butter, melted Sprinkle over squab halves a mixture o f 1 teaspoon salt Vi teaspoon monosodium glutamate VA teaspoon pepper Set mperature control of range at Broil. Plac squab halves in broiler pan, skin-sides dow: . Place under broiler with top n f squabs 7 to 9 in. f r o ^ i ' f e a t s c w c e . u V h Sir ;va^'"and brush with unsakSd butter two or three tunes during broiling period. Broil S i O ^ b ^ ^ J P min Squabs are done when nicely b; owned Sand'drumstick twisK ea< v o u t ' d f thiglujolat. Serve squab halves on feast.

3 oranges
Remove s e e d s (if a n y ) a n d put orange slices on broiler r a c k . Brush slices wi?h Melted butter Sprinkle with

Brown swgai

r><H .

Place in broker with , i s & w a b c sl 3 in. from heat source. BH? 5 .frftsmm., gtrhuinl slices are slightly b r o W K i W o v o - " ovo. H s 'd

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4 SWINGS

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Slices of toast
Garnish with waer cress.
w

38

Roast Pheasant
Set out a shallow roasting pan with rack. Prepare and set aside for stuffing Wild Rice and Mushrooms (page 5 1 ; add all mushrooms to rice) , Clean and cut off necks at bodies (leaving on skin) from 2 young pheasant, about 2 lbs. each Rinse and pat pheasant dry with absorbent paper. Rub cavities of pheasant with 1 to 2 teaspoons salt Lightly fill body and neck cavities with the stuffing. T o close body cavities, sew or skewer and lace with cord. Fasten neck skin to back and wings to bodies with skewers. Place pheasant breast-side up on rack in roast ing pan. Brush with VA cup unsalted butter, melted Roast uncovered at 325F. Frequently brush pheasant with drippings from pan during roasting period. Roast 114 to 2 hrs., or until pheasant tests done. T o test doneness, move leg gently by grasping end b o n e ; drumstick-thigh joint moves easily when pheasant is done. (Protect fingers from heat with paper napkin.) Place pheasant on a heated platter; keep warm while preparing Gravy (See Roast Rock Cornish Game Hen, on this page) Before serving, remove skewers and cord and garnish with Sprigs of parsley 4 servings

close body cavities, sew or skewer and lace with cord. Fasten neck skin to backs and wings to bodies with skewers. Place game hens breast-side up on rack in roasting pan. Set out VA cup unsalted butter, melted Brush each hen with about 1 tablespoon o f the butter. Roast uncovered at 350F. Frequently baste hens during roasting period with drippings from roasting pan. Roast 1 to \14 hrs., or until hens test done. T o test doneness, move leg gently by grasping end b o n e ; drumstick-thigh joint moves easily when hens are done. (Protect fingers from heat with paper napkin.) Place game hens on a heated platter; keep warm while preparing gravy. Before serving, remove skewers and garnish hens with Sprigs of water cress For GravyPrepare and set aside to cool V2 cup Quick Meat Broth (page 5) Leaving brown residue in roasting pan, pour the drippings into a bowl. Allow fat to rise to surface; skim off fat and reserve. Remaining drippings are meat juices which should be used as part o f the liquid in the gravy. Meas ure into roasting pan 114 tablespoons o f the reserved fat. Blend in T/2 tablespoons flour

Roast Rock Cornish G a m e Hen


Base Recipe

Set out a shallow roasting pan with a rack. Prepare and set aside for stuffing Wild Rice and Mushrooms (one-half recipe, page 5 1 ; add all mush rooms to rice) Clean 4 Rock Cornish game hens, about 1 lb. each Rinse and pat game hens dry with absorbent paper. R u b cavities o f the four hens with 2 teaspoons salt .. Lightly fill body cavities with the stuffing. T o

Vt teaspoon pepper Stirring constantly, heat until mixture bub bles. Remove from heat and add slowly, stir ring constantly and vigorously, the broth and Vi cup liquid (drippings) Return to heat and c o o k rapidly, stirring con stantly, until gravy thickens. Cook 1 to 2 min.

longer. While stirring, scrape bottom and sides of pan to blend in brown residue. Remove from heat and stir in 2 tablespoons Madeira wine Pour into a gravy boat and serve hot. 4 servings

To Fill PapillotesWipe with a clean, damp cloth 4 pompano fillets, about 6 oz. each Cut each fillet into halves crosswise, keeping halves o f the same fillet together. (If frozen, thaw fillets completely.) Brush inside o f each paper heart with cooking or salad oil (not olive o i l ) . On one-half o f each paper heart lay fillet half, skin-side down. Sprinkle the four halves with one-half o f a mixture o f 1 teaspoon salt Vi teaspoon monosodium glutamate VI teaspoon pepper Remove filling from refrigerator and divide into fourths. Place one fourth on each fillet half; pat with back o f spoon over fish. Place matching fillet half over filling, skin-side up. Sprinkle all four with remaining seasoning mixture. Fold top half o f paper heart over fillets. (Top half will not meet edge o f bottom paper half.) To Seal Papillotes and CompleteStarting at top end of paper heart, fold small portion o f bottom edge over top and crease; hold folded portion down with one hand while folding and creasing next portion, overlapping it on folded portion. Repeat, following outline o f heart, folding and creasing. At end, twist paper. Repeat with remaining papillotes. Place pa pillotes in the baking dish. Bake at 375F about 3 0 min., or until papers are puffed and golden brown. Cut a cross in top of paper with scissors just before ready to serve. 4 servings 39

Roast Squab
Follow A Recipe. Substitute 4 squabs, % to 1-lb. each, ready-to-cook weight for the Rock Cornish game hens.

Pompano en Papillote
Set out a shallow baking dish and four 12x9in. pieces parchment paper. To Prepare FillingSet out Vi cup coarsely chopped cooked shrimp Vi cup coarsely chopped cooked lobster meat Prepare 1 cup Thick White Sauce (page 49; use cream for liquid) Stir into cooked sauce VA cup white wine Mix in the chopped shrimp and lobster meat. Cool mixture and chill in refrigerator. To Make PapillotesFold the pieces o f parch ment paper into halves crosswise. From other paper make a pattern o f a half heart that is as wide and long as the folded parchment paper. Place straight edge o f pattern on folded edge o f parchment paper, trace and cut out heart shapes. Set papillotes aside.

40

Fillet of Sole M a r g u e r y
See how even this culinary masterpiece can be enhanced by the addition of Worcestershire sauce and mustard. Lightly grease 6 fish-shaped individual casse roles or a shallow baking dish. W i p e with a clean, damp cloth 2 lbs. English fillet of sole Pick over and remove any shell particles from 1 pt. oysters Put oysters and their juice in saucepan with 1 tablespoon butter Heat slowly until edges just curl. Drain and set aside to keep warm. Prepare Vi lb. fresh shrimp with shells (see Cooked Shrimp, page 43) Bring to boiling in a large, heavy skillet hav ing a tight-fitting cover 1 cup sauterne or other white table wine 1 cup water Add the fillet o f sole, cover and reduce heat. Simmer very gently 3 to 4 min., or until fish flakes (page 5). Carefully remove fish from liquid. Reserve YI cup o f the liquid. Set fish aside to keep warm. Prepare 2 cups Medium White sauce (double recipe, page 49; add with season ings VA teaspoon dry mustard and VA teaspoon paprika; substitute Vi cup cream and reserved fish liquid for 1 cup of the milk; add Vi teaspoon Worcestershire sauce and Vi teaspoon lemon juice with the liquid) Stir into the sauce 2 tablespoons sherry Arrange the fillets in the casseroles or baking dish. T o p with the oysters and the shrimp. P o u r sauce over seafood. Sprinkle with Paprika Set temperature control o f range at Broil. Place casseroles or baking dish o n broiler rack. Place broiler rack in broiler with top o f casseroles or baking dish 3 to 4 in. from source o f heat. Broil 4 t o 5 min., o r until 'sauce is lightly browned. Serve immediately. 6 servings

Lobster Thermidor
A Base Recipe

Purchase 3 live lobsters, about 1 Vi lbs. each Live lobsters may be killed at the market. (Or see Broiled Lobster, page 43, To Kill and Clean Lobster.) Cut completely through shell to divide lobsters into halves; disjoint large and small claws. Heat in a large heavy skillet having a tightfitting cover 6 tablespoons butter Add halves o f lobster, meat-side down, to skillet. Place large and small claws on top. Cover; cook slowly 12 to 15 min., or until tender. (Lobster meat cooked at a high tem perature becomes tough and is difficult to remove from shell.) Meanwhile, prepare 1 Vi cups Medium White Sauce (one and one-half times recipe, page 49; stir into sauce 3 tablespoons heavy cream after removing from heat) Set aside. at Fillet

Clean (page 5) and chop enough mushrooms to yield % cup chopped mushrooms Heat in a saucepan 3 tablespoons butter Add the mushrooms and 2 tablespoons chopped shallots or onion Cook over medium heat until mushrooms are tender and lightly browned and onion is trans parent. Occasionally move and turn mixture with a spoon. Remove from heat. Blend into one-half of the white sauce 3 tablespoons heavy cream 2 tablespoons white wine 1 teaspoon finely chopped chervil or parsley Vi teaspoon Worcestershire sauce and a mixture of Vi teaspoon dry mustard teaspoon salt Va teaspoon cayenne pepper Add to the mushroom-onion mixture. Cook over low heat, until thoroughly heated, mov ing and turning mixture gently with a spoon. When lobster is done, starting at tail, with first and second fingers, gently pry lobster meat from shells, reserving shells. Remove meat from large claws. Place the shells, cavity side up, on a baking sheet and heat at 325F about 7 min., or until shells are heated. Meanwhile, cut the lobster meat into pieces and blend into the sauce. 1-in. Rock Lobster Thermidor

Sprinkle 1 teaspoon o f the cheese over each o f the filled shells. Set temperature control o f range at Broil. Place baking sheet on broiler pan with tops o f food 2 to 3 in. from source o f heat. Broil 2 to 3 min., or until lightly browned. 6 servings

Rock Lobster Thermidor


Follow A Recipe. Substitute 6 8-oz. rock lobster tails for the whole lobsters. Bring 3 qts. water, 1 tablespoon salt, and 1 teaspoon monosodium glutamate to boiling in a large heavy sauce pot or kettle. Add the lobster tails and again bring to boiling. (Lobster tails may be cooked frozen or thawed.) Reduce heat and cook 9 to 11 min., or until lobster meat is tender. Drain and rinse with cold water. Using scissors or a sharp knife, cut through and remove thin shell on underside o f each lobster tail. Insert fingers under meat and carefully pull meat out. If desired, omit the grated Parmesan .cheese and browntfg in broiler. Reheat filled shells thoroughly in 325F oven.

Remove shells from oven and sprinkle over interior of each White wine (about VA teaspoon per shell) Fill the lobster shells with the lobster mixture. Pour remaining white sauce into the top o f a double boiler. Stir over low heat until heated. Vigorously stir about 3 tablespoons sauce into 1 egg yolk, slightly beaten Immediately return mixture to top o f double boiler. Stirring constantly, cook over simmer ing water 3 to 5 min. Remove from heat and blend in 2 tablespoons unsweetened whipped cream -SJj % \ Spoon over lobster mixture i n ^ h e shel Set out , 4Vk 1 2 tablespoons grated Parmesan cheese

.1.

42

Curry of Lobster
A Base Recipe

Curry of Chicken
Follow A Recipe. Substitute 3 cups cubed cooked chicken for the lobster.

Set out a heavy 3-qt. saucepan. Prepare and set aside Curry Sauce (page 48) Prepare 2 live lobsters, about 1 VA lbs. each (see "Boiled" Lobster, page 43) Cut the lobster meat into pieces and set aside. Reheat Curry Sauce in the saucepan. Blend in VA cup cream 2 tablespoons sherry VA teaspoon Worcestershire sauce Add the cut lobster meat and cook over me dium heat 2 to 3 min., or until mixture is thoroughly heated. Serve with Perfection Boiled Rice (on this page) Preserved kumquats Chutney Shredded coconut Finely chopped, roasted peanuts 4 servings

Curry of Chicken Livers


Follow A Recipe. Rinse 2 lbs. chicken livers in cold water and drain on absorbent paper. Heat Vi cup butter in a skillet, add the chicken livers and cook over medium heat, moving and turning gently with a spoon until browned on both sides. Drain chicken livers on ab sorbent paper and substitute for the lobster.

Curry of Lamb
Follow A Recipe. Substitute 3 cups cubed cooked lamb for the lobster.

Perfection Boiled Rice


Bring to boiling in a deep saucepan 2 qts. water 1 tablespoon salt 1 teaspoon monosodium glutamate So boiling will not stop, add gradually 1 cup rice (The Rice Industry n o longer considers it necessary to wash rice before cooking.) Boil rapidly, uncovered, 15 to 20 min., or until a kernel is entirely soft when pressed between fingers. Drain rice in colander or sieve and rinse with hot water to remove loose starch. Cover col ander and rice with a clean towel and set over hot water until rice kernels are dry and fluffy. About "iVi cups cooked rice

Curry of Fresh Crab Meat


Follow A Recipe. Substitute 3 cups (about 12 oz.) fresh lump crab meat (bony tissue removed) for the lobster.

Curry of Fresh Shrimp


Follow A Recipe. Omit the lobster. Prepare 2 lbs. fresh shrimp with shells (see Cooked Shrimp, page 4 3 ) . Heat A c u p . butter in a skillet. Add the shrimp and cook over medium heat, moving and turning gently with a spoon until shrimp are lightly browned. Pour con tents o f skillet into the Curry Sauce.
X

43

Broiled Lobster
Set temperature control of range at Broil and preheat broiler 15 min. Purchase for each serving 1 live lobster, about 1 Vi lbs. (Live lobsters may be killed at the market.) To Kill and Clean LobsterPlace lobster on a cutting board with back or smooth shell up. Hold a towel firmly over head and claws. Quickly insert the point o f a sharp heavy knife into center of the small cross on the back of the head. This kills the lobster by severing the spinal cord. Before removing knife, bear down heavily, cutting through entire length o f body and tail. Pull halves apart; remove and discard the stomach (a small sac which lies in the head) and the spongy lungs (which lie in upper b o d y cavity between meat and shell). Remove and discard the dark intestinal vein running through center of body. Crack claws with a nutcracker. Place lobster, shell-side down, o n preheated broiler pan. Brush meat generously with, Melted butter Place in broiler with top o f lobster 3 to 4 in. from source o f heat. Broil about 10 min., basting frequently with butter. Serve with additional melted butter and Lemon wedges

the intestinal vein. W i t h a sharp knife, cut lobster into halves; cut completely through entire length o f body. Remove and discard the intestinal vein running lengthwise through center of body. R e m o v e and discard stomach (a small sac which lies in the head) and spongy lungs (which lie in upper body cavity between meat and shell). If present, remove and reserve the tomalley (green liver) and the coral (bright red roe) to be used along with the lobster meat or as a garnish. Remove the small amount o f meat present in the body shell. Disjoint the large claws and crack with a nutcracker. A nut pick may be helpful in removing meat from small joints and claws. Put meat into a bowl or jar, cover and refrigerate until ready to use. About 1 cup lobster meat Note: If lobster is to be served hot, d o n o t plunge into cold water to chill after cooking. Use tongs to remove to cutting board. Leave small claws and tail intact. Slit lobster the entire length o f body and tail, cutting through meat to shell. Remove and discard the intes tinal vein, lungs and stomach. Crack large claws with a nutcracker before serving lobster. Serve with generous individual servings o f melted butter and lemon wedges. I f desired, cut lobster into halves.

Cooked Shrimp
" B o i l e d " Lobster
Fill a large deep kettle or sauce pot, having a tight-fitting cover, about 34 full (or enough to cover the lobster) with Hot salted water (1 tablespoon salt per qt. water) Bring water rapidly to boiling. Grasp b y the back and plunge head first into the water 1 live lobster, VA to VA lbs. Cover, bring water again to a rolling boil. Reduce heat and simmer 15 to 20 min. Drain and cover with cold water to c h i l l . . Drain again. Place shell-side down on a cutting board. Twist off the two large claws, the smaller ones and the tail. With a pair of scissors cut or with a sharp knife slit the bony membrane on the underside o f tail. Spread tail shell apart and remove meat in one piece. Remove and discard Wash in cold water 1 lb. fresh shrimp with shells Drop shrimp into a boiling mixture o f 2 cups water 2 tablespoons lemon juice 2 teaspoons salt 1 bay leaf Cover tightly. Simmer 5 min., or only until shrimp are pink and tender. Drain and cover with cold water to chill. Drain shrimp again. Remove tiny legs. Peel shells from shrimp. Cut a slit to just below surface along back (outer curved surface) o f shrimp to expose the black vein. W i t h knife point, remove vein in one piece. Rinse shrimp quickly in cold water. Drain on absorbent paper. Store in refrigera tor until ready to use. Jg& Ato% lb. Cooked Shrimp

A few min. before serving, drain salmon in cheesecloth over liquid. (Liquid may be strained for later use in making sauces or as a base for soups.) Carefully romove sahi'on from cheesecloth, pat dry with absorbent paper and arrange on serving platter with the lime or lemon cups. Garnish with , Sprigs of water cress Onion slices Green pepper rings Serve with remaining sauce.

4 servings

Chilled

Salmon

Steaks

Frog Legs G r a n d Prix


Set out a heavy 12-in. skillet.

Chilled Salmon Steaks


Prepare in a large kettle having a cover ' 3 cups Quick Meat Broth (page 5) Add to the broth and bring broth to boiling 2 teaspoons lemon juice 2 teaspoons mixed pickling spice 1 teaspoon monosodium glutamate Vi teaspoon salt 1 stalk celery, with leaves (page 4), cut in pieces 1 sprig parsley W i p e with a clean, damp cloth 4 salmon steaks, % to 1 in. thick (If using frozen salmon, thaw actSprding to directions on package.) Arrange i\ie salmon steaks on a large square o f cheesecloth. Pull up corners of cheesecloth and tie together. Low^r salmon into the kettle. Cover and sim mer 10 to 12 min., or until salmon flakes easily (page 5)* but is firm and whole. Remove kettle BWftieat: d o not unwrap salmon or remove from liquid. Cool; chill in refrigerator. Meanwhile, prepare Special Hot Sauce (page 49) Rinse and cut into halves 2 limes or lemons Using a sharp knife, remove one-half o f pulp sefctirJn^from each lime or lemon half. Fill with the Special Hot Sauce.

For Lemon ButterHeat together, stirring occasionally Vi cup butter 2 tablespoons lemon juice Vi teaspoon monosodium glutamate Vi teaspoon salt Vi teaspoon paprikti Pinch pepper Keep warm while preparing frog legs. For Frog LegsSoak in salted water (1 table spoon salt per 2 quarts water) for 15 min. and drain on absorbent paper 8 pairs large skinned frog legs Dip frog legs in Milk Shake 2 to 3 pairs frog legs at one time in a plastic bag containing a mixture o f Vi cup flaur 1 teaspoon salt 1 teaspoon monosodium glutamate Vi teaspoon pepper Set aside. Heat in the skillet . % cup butter Add and cook about 5 min. over medium heat 1 clove garlic (page 4), cut into halves Remove garlic from skillet. Add frog legs and 2 tablespoons minced parsley Vi teaspoon basil Vi teaspoon celery salt Cook frog legs until golden brown (about 20 min.), turning with two spoons or tongs to brown evenly. Drain on absorbent paper. Serve with the Lemon Butter. 44 4 servings

45 For Cheese SaucePrepare l V i cups Cheese Sauce (one and onehalf times recipe, page 49) Cover sauce and set over simmering water to keep warm. For CrepesLightly butter a 6-in. skillet.

Sift together into a bowl and set aside Vi cup sifted flour 2 teaspoons sugar Vi teaspoon salt Beat 2 eggs Beat in Vi cup milk 1 teaspoon butter, melted Combine egg mixture with dry ingredients and beat with rotary beater until smooth. Heat skillet to moderately hot. Pour in just enough batter to cover bottom. Immediately tilt skillet back and forth to spread batter thinly and evenly. Cook each crepe over medium heat until lightly browned on bottom and firm to touch on top. Loosen edges with spatula. Turn and brown second side. It should be unnecessary t o grease skillet for each crepe. As each crepe is cooked, transfer to a hot platter to keep warm. To Complete CrepesLightly grease a shallow baking dish having a tight-fitting cover. Remove filling from refrigerator. Spoon about 2 to 3 tablespoons of the chilled filling o n t o the center o f each crepe. Fold one edge o f crepe over filling and roll. Spoon enough Cheese Sauce over bottom o f baking dish to make a thin layer. Place filled crepes in baking dish, with open side down. Spoon remaining sauce over and between crepes. Sprinkle with VA cup grated Parmesan cheese Cover and bake at 350F 15 min. Remove from oven and remove cover. Set temperature control o f range at Broil. Place baking dish on broiler rack. Place in broiler with top of food 3 to 4 in. from source of heat and broil 3 to 4 min., or until cheese is lightly browned. Garnish with Sprigs of parsley 12 filled crepes

Crepes in Cheese Sauce


For FillingSet out a heavy 2-qt. saucepan.

Drain and remove any bony tissue from Vi lb. (about 2 cups) fresh lump crab meat Set aside. Scald (page 5) VA cup milk Heat in the saucepan 2 tablespoons butter Add and cook over medium heat until o n i o n is transparent, keeping mixture moving with a spoon VA cup chopped mushrooms (page 5) 2 tablespoons minced onion Blend in 2 tablespoons flour VA teaspoon salt VA teaspoon monosodium glutamate Va teaspoon white pepper Heat until mixture bubbles. Remove from heat; add the scalded milk gradually, stirring constantly. Mix in VA teaspoon Worcestershire sauce 2 drops tabasco sauce Bring rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. Remove from heat. Mix in the crab meat and 2 tablespoons sherry 1 teaspoon minced parsley 1 teaspoon chopped pimiento Cool; place in refrigerator to chill.

46

Stuffed Eggs M o r n a y
Casting suggestions for a dramatic luncheon or supper: For the stellar role Stuffed Eggs Mor nay; as supporting players, toasted English muffins and cups of perfectly brewed coffee. Hard-cook (page 5) 6 eggs W h i l e eggs are cooking, prepare 2 cups Mornay Sauce (page 48) P o u r into chafing pan and keep hot while pre paring Stuffed Eggs. For Stuffed EggsCut the peeled hard-cooked eggs lengthwise into halves. Remove egg yolks to a medium-size bowl and set egg whites aside. Mash egg yolks with a fork. Mix in 1 teaspoon lemon juice Vi teaspoon finely chopped onion Eggs Benedict with Hollahdaise Sauce

and a mixture o f Vi teaspoon salt Vi teaspoon pepper Set aside. Drain, remove and discard bony tissue from 1 cup (about 4 oz.) fresh lump crab meat Mix the crab meat with egg-yolk mixture. Blend in about 1 tablespoon o f the sauce, and spoon filling into the egg whites, leaving tops rounded. Place stuffed eggs in the chafing pan. Spoon some o f the hot sauce over the eggs. Sprinkle with Finely chopped parsley Serve with Toasted, split English muffins. 4 servings Note: Cooked shrimp may be substituted for the crab meat.

Eggs Benedict
Prepare and keep warm Hollandaise Sauce (page 47) Heat 4 thin slices cooked ham Split, toast, and butter 2 English muffins For Poached EggsGrease bottom o f a heavy shallow pan or skillet. P o u r in water to 2-in. depth or enough to rise 1 in. above tops o f eggs. Add to water Vi to VA teaspoon salt Bring water to boiling and then reduce heat to keep water simmering. Stuffed Eggs Mornay and coffee Break separately into a saucer or small dish 4 eggs Tilting dish toward edge o f pan, quickly slip each egg into water; d o not crowd. Cook 3 to 5 min., depending o n firmness desired. Care fully remove eggs with slotted pancake turner or spoon. T o drain, hold spoon on folded paper napkin a few seconds. Place one ham slice on each English muffin half. T o p with a poached egg. Season with Salt Pepper Spoon Hollandaise Sauce over eggs. 4 servings

Hollandaise Sauce
A Base Recipe

Bearnaise Sauce
Follow A Recipe. Bruise 1 peppercorn and add with the salt. Blend in, after the butter, 3 tablespoons finely chopped fresh herbs such as tarragon, chervil, shallots (or green onion or chives) and parsley.

Set out a small double boiler and its tightfitting cover. In the top o f the double boiler, beat with a wire whisk until thickened and light-colored 2 egg yolks 2 tablespoons cream Blend in Vi teaspoon salt Few grains cayenne pepper Place top o f double boiler over hot (not boil ing) water. (Bottom o f double boiler top should not touch water.) Add gradually, while beating constantly 2 tablespoons lemon jnice or tarragon vinegar Cook over low heat, beating constantly with the wire whisk until sauce is the consistency of thick cream. Remove double boiler from heat, leaving top in place. Beating constantly, add to egg-yolk mixture, A teaspoon at a time Vi cup butter Beat with wire whisk until butter is thoroughly melted and blended into mixture. Serve hot.
l

Bordelaise Sauce
Set out a heavy 2-qt. saucepan. Prepare and Set aside 1 cup Quick Meat Broth (page 5) Clean (page 5) and finely c h o p enough mush rooms to yield Vi cup finely chopped mushrooms Heat in the saucepan 2 tablespoons butter Add the mushrooms and 1 tablespoon finely chopped onion 1 slice garlic (page 4), minced; or crushed in a garlic press Cook over medium heat until mushrooms are tender and onion is transparent. Add gradu ally, stirring constantly Vi cup dry red wine Simmer until liquid is reduced to one-half the quantity. Add the meat broth gradually, stir ring constantly; bring rapidly to boiling. Re duce heat and simmer 8 to 10 min., stirring occasionally. Remove from heat and add 2 teaspoons finely chopped parsley About 1 cup sauce 47

If necessary, this sauce may be kept warm 15 to 30 min. by setting it over hot water. Stir occasionally. Cover tightly. 1 cup sauce Note: Green beans, artichokes, asparagus, broc coli, or Brussels sprouts may be served with Hollandaise Sauce.

48

Mornay
3

Sauce

Prepare and set aside A cup Quick Chicken Broth (page 5) Heat in top o f double boiler over low heat 3 tablespoons butter Stir in until well blended 3 tablespoons flour Heat until mixture bubbles. Remove from heat and gradually stir in the chicken broth and A cup cream Return to heat and bring rapidly to boiling, stirring constantly; c o o k 1 to 2 min. longer. R e m o v e from heat and vigorously stir about 3 tablespoons sauce into 2 egg yolks, slightly beaten Immediately return mixture to double boiler. Cook over simmering water 3 to 4 min. Stir slowly to keep mixture cooking evenly. Cool slightly. Add at one time and blend in until cheese is melted
3

Blend in a mixture o f Va cup sifted flour 2Vi teaspoons curry powder Vi teaspoon monosodium glutamate V4 teaspoon sugar V* teaspoon nutmeg Heat until mixture bubbles. Remove from heat and add gradually, stirring constantly 2Vi cups milk Return to heat and bring rapidly to boiling. Stirring constantly, c o o k until mixture thick ens. Cook 1 to 2 min. longer. Remove from heat and stir in 2 teaspoons lemon juice Vi teaspoon Worcestershire sauce Strain mixture through a fine sieve, pressing vegetables against sieve to extract all sauce. About 2 cups sauce

Va cup grated Parmesan or finely cut Gruyere cheese 1 tablespoon butter Serve hot. About 2 cups sauce Note: This elegant sauce may be used for Brussels sprouts, asparagus, broccoli, green beans, cauliflower or for fish, vegetables, poul try or other mixtures which are to be browned in the oven. If desired, sauce may be sprinkled with grated cheese before browning. If a very brown color is desired, reserve a few table spoons o f the sauce and fold in 1 tablespoon whipped cream. Spread over top before browning.

Hot Mustard Sauce*


Set out 1 cup heavy cream \ f Scald (page 5) % c u p o f the c r e a m . ' Meanwhile, sift together into a small saucepan V* cup sugar 2 tablespoons dry mustard 2 teaspoons cornstarch Vi teaspoon salt Add, stirring well, the remaining VL cup cream. Gradually add the scalded cream; stir con stantly. Stirring gently and constantly, bring cornstarch mixture rapidly to boiling over direct heat and c o o k for 3 min. Wash double boiler top to remove scum.

C u r r y Sauce*
A sauce of

distinctibn!

Heat in a heavy 2-qt. saucepan Vi cup butter Add and cook over medium heat until lightly browned, stirring occasionally 3 tablespoons chopped onion 3 tablespoons chopped celery 3 tablespoons chopped green apple 12 peppercorns 1 bay leaf

Pour mixture into double boiler top and place over simmering water. Cover and cook 10 to 12 min., stirring occasionally. Remove cover and vigorously stir about 3 tablespoons o f this hot mixture into 1 egg yolk, slightly beaten Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove from heat. Add gradually, stirring in VA cup cider vinegar Serve sauce hot with broccoli, asparagus, or cauliflower, or meat. About 1H cups sauce

49

Vinaigrette Sauce
An elegant sauce for fish, meat, or vegetables. Combine in a medium-size bowl Vi cup olive oil Vi cup cider or wine vinegar Blend in 2 teaspoons finely chopped parsley 2 teaspoons finely chopped chives 2 teaspoons finely chopped pimiento 1 teaspoon chopped chervil 1 teaspoon chopped capers 1 teaspoon salt Vi teaspoon dry mustard Vi teaspoon pepper Serve hot or cold. 1 cup sauce

Cocktail Sauce for Seafood


Combine in a bowl Vi cup ketchup 1 tablespoon prepared horse-radish 1 tablespoon lemon juice 1 Vi teaspoons brown sugar Vi teaspoon onion juice Vi teaspoon Worcestershire sauce Vi teaspoon salt Vt teaspoon monosodium glutamate 3 drops tabasco sauce About H cup sauce

M e d i u m White Sauce
A Base Recipe

Horse-radish Cream
Ham Mousse Imperial and this Cream are friendly companions. Horse-radish

Fine white sauce is part of the basic knowledge of the culinary artist and an invaluable tool for the creation of endless delights. Heat in a saucepan over low heat 2 tablespoons butter Blend in 2 tablespoons flour Vi teaspoon salt Vi teaspoon monosodium glutamate Few grains pepper Heat until mixture bubbles. Remove from heat. Gradually stir in 1 cup milk Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 min. longer. Use sauce as base for gravies, scalloped and creamed dishes, for topping cooked vegetables, fish, eggs and meat. About 1 cup sauce

Place a bowl and a rotary beater in refrigerator to chill. Blend together until thoroughly mixed 1 cup mayonnaise 3 tablespoons prepared horse-radish 1 tablespoon tarragon vinegar 1 tablespoon lemon juice Vi teaspoon prepared mustard Few grains cayenne pepper Few grains salt Few grains sugar Using the chilled bowl and beater, whip until cream is o f medium consistency (piles softly) 1 cup chilled whipping cream Spread mixture over whipped cream and fold (page 5) together. About 3 cups sauce

Thick White Sauce


Follow A Recipe, using 3 to 4 tablespoons flour and 3 to 4 tablespoons butter. Use for prepa ration o f souffles and croquettes.

Special Hot Sauce


Combine thoroughly in a small bowl Vi cup chili sauce 2 tablespoons minced onion Vi teaspoon Worcestershire sauce Vi teaspoon capers Vi teaspoon brown sugar Vi teaspoon monosodium glutamate 5 drops tabasco sauce About 1 cup sauce

Cheese Sauce
Follow A Recipe. Add % teaspoon dry mus tard and M teaspoon paprika to flour mixture. Add 14 teaspoon Worcestershire sauce, with the milk. W h e n sauce is thickened, allow to cool slightly. Add H cup (3 oz.) grated sharp Cheddar cheese, all at one time. Stir until cheese is melted.

HOW

TO

COOK

VEGETABLES
S t r o n g - f l a v o r e d V e g e t a b l e s (cauliflower, mature c a b b a g e a n d Brussels sprouts)cooked loosely

Wash fresh vegetables, but do not soak them in water for any length of time. If they are wilted, ut them in cold water for a few minutes. Cauliower, broccoli, artichokes and Brussels sprouts must be soaked 20 to 30 min. in salted water before they are cooked to remove small insects and dust which settle in them. To prepare tastetempting vegetables and to retain their abundant minerals and vitamins, cook them carefully and quickly. B A K I N G B a k e such vegetables as potatoes, tomatoes and squash without removing skins. Pare vegetables for oven dishes, following direc tions given with recipes. BOILINGHave water boiling rapidly before adding vegetables. Add salt at beginning of cook ing period (K teaspoon per cup of water). After adding vegetables, again bring water to boiling as quickly as possible. If more water is needed, add boiling water. Boil at a moderate rate and cook vegetables until just tender. In general, cook vegetables in a covered pan, in the smallest amount o f water possible and in the shortest possible time. Exceptions for amounts of water or tor covering are: Potatoescooked in water to cover.
G r e e n V e g e t a b l e s ( p e a s , green or l i m a b e a n s )

covered in a large amount of water. To restore color o f red cabbage, add a small amount of vinegar at end o f cooking period, just before draining. A desirable boiled vegetable is free from excess water, retains its original color and is well sea soned. Pieces are uniform and attractive. BROILINGFollow directions with recipes. F R Y I N G a n d D E E P - F R Y I N G F o l l o w directions with specific recipes. P A N N I N G F i n e l y shred or slice vegetables. Cook slowly until just tender in a small amount of fat, in a heavy, covered pan. Occasionally move with a spoon to prevent sticking and burning. STEAMINGCooking in a pressure saucepan is a form of steaming. Follow directions given with saucepan, as overcooking may occur in a matter of seconds. Note: Some heavy saucepans having tightfitting covers may lend themselves to steaming vegetables in as little as one teaspoon water, no water, or a small amount of butter or shortening. C A N N E D V E G E T A B L E S R e d u c e liquid from can to one-half of original amount by boiling. Add vegetables, heat thoroughly and quickly.

loosely covered. H O M E - C A N N E D V E G E T A B L E S B o i l for 10 min. Spinachpartially covered pan with only the (not required for tomatoes and sauerkraut). water which clings to spinach leaves after final DRIED ( d e h y d r a t e d ) VEGETABLESSoak and washing. cook as directed in specific recipes. Asparagusarranged in tied bundles with F R O Z E N V E G E T A B L E S D o not thaw before stalks standing in a small deep pan containing at cooking (thaw corn on cob and partially thaw least 2 in. of boiling waterpan loosely covered. spinach). Break frozen block apart with fork durBroccolitied, stalks (over A in. thick, split ing cooking. Use as little boiling salted water as lengthwise) standing in a deep pan containing ,i |*ssible for cooking. Follow directions on the boiling water up to floweretspan loosely covered: package.
X :

50

51

Wild Rice with M u s h r o o m s


(See center color photo) Set out a medium-size skillet. Bring to boiling in a deep saucepan 3 cups water 1 teaspoon salt Meanwhile, wash in a colander or sieve 1 cup wild rice Add rice gradually to water so .that boiling will not stop. Boil rapidly, covered, 30 to 40 min., or until a kernel o f rice is entirely tender when pressed between fingers. Drain rice in a colander or sieve. If necessary, keep rice warm by placing colander over hot water and covering with a folded towel. While rice is cooking, clean and slice Vi lb. mushrooms (page 5) Heat in the skillet VA cup butter Add mushrooms with 2 tablespoons finely chopped onion Cook slowly, occasionally turning and moving gently with a spoon, until mushrooms are lightly browned. Remove from heat and re serve about M cup mushrooms for garnish. Combine remaining mushrooms, onions, wild rice and Va cup melted butter Toss gently until mushrooms and butter are evenly distributed throughout rice. Turn hot mixture into a warm serving dish and garnish with the reserved mushrooms. 6 to 8 servings

depend upon size o f artichokes.) If more water is needed to keep artichokes covered during cooking, add boiling water. Remove artichokes and drain upside down so that all water can run out. Cut off remainder of the stem. Serve artichokes standing upright on a serving platter accompanied by individual servings o f melted butter, Hollandaise Sauce (page 47) or Hot Mustard Sauce (page 4 8 ) . 4 servings

A s p a r a g u s Polonaise
Break off and discard lower parts o f stalks as far down as they will snap from 1 Vi lbs. asparagus Wash remaining portions o f stalks thoroughly. If necessary, remove scales to dislodge any sand. Cook (page 50) 10 to 20 min., or until asparagus is tender. (If using frozen asparagus, substitute 2 10-oz. pkgs. Cook according to directions on package. Gently break blocks apart with a fork or spoon while asparagus is cooking.) Meanwhile, prepare Polonaise Topping. For Polonaise ToppingPrepare Vi cup (1 to 2 slices) fine, soft or dry bread crumbs Melt in a small skillet over low heat 2 to 3 tablespoons butter Add the bread crumbs and cook over medium heat until bread crumbs are lightly browned, turning and moving mixture gently with a spoon. Remove skillet from heat and mix in Vi hard-cooked egg (page 5), finely chopped Vt teaspoon salt Few grains pepper Polonaise Topping may also be served over other cooked vegetables such as broccoli, green beans or cauliflower.

Artichokes
(Globe or French) Set out a large sauce pot or kettle. With a sharp knife, cutting straight across, trim 1 in. from tops o f 4 artichokes Cut off stems about 1 in. from base and remove outside lower leaves. With scissors, clip off the tips of uncut leaves and discard. Soak (page 50). Rinse artichokes in clear water and drain.

W h e n asparagus is tender, drain; place on a warm serving platter. Brush asparagus with a Cook artichokes in the sauce pot, uncovered, mixture o f in boiling salted water to cover. Add to water 2 tablespoons melted butter VA teaspoon lemon juice 1 tablespoon lemon juice Cook 25 to 45 min., or until a leaf can be easit^t " S p o o n Polonaise Topping over asparagus. pulled from artichoke. (Cooking time will , . 6 servings

Set temperature control o f range at Broil. Place baking dish on broiler rack. Place in broiler with the top o f the mixture 2 to 3 in. from source o f heat. Broil 5 min., or until bread crumbs are lightly browned and cheese is melted. 4 to 6 serving!

M u s h r o o m s Baked in Cream
A Base Recipe

Lightly grease a shallow baking dish. Green Beans Supreme Clean (page 5) but do not slice 1 lb. mushrooms having 1- to 2-in. caps Remove stems from caps. Set caps aside. Chop stems finely. Heat in a skillet VA cup butter Add chopped m u s h r o o m stems to skillet with 1 tablespoon minced onion Cook slowly about 5 min., gently moving and turning with a fork or spoon. Add and toss gently a mixture of Va cup (about 1 slice) fine, dry bread crumbs V2 teaspoon salt VA teaspoon-monosodium glutamate VA teaspoon paprika Vt teaspoon pepper Pile mixture lightly into mushroom caps. Place caps in the baking dish. Cut into small pieces to top mushroom caps 3 to 5 slices bacon (depending upon size of mushrooms) Pour around mushrooms a mixture of 1 cup cream Vz teaspoon Worcestershire sauce Bake at 400F 15 to 2 0 min., or until bacon is cooked. 6 to 8 servings

Green Beans Supreme


Set out a medium-size saucepan and a shallow 1-qt. baking dish. Shred and set aside 4 oz. process cheese food (about 1 cup, shredded) Wash, break off ends and French (cut length wise into fine strips) 1 lb. (about 3 cups) green beans Cook (page 50) 15 to 2 0 min., or until just tender. (If using frozen green beans, substitute 2 10-oz. pkgs. frozen French-style green beans. Cook according to directions on package. Gently break block apart while cooking.) Heat in the saucepan over low heat 2 tablespoons butter Add and c o o k over medium heat until onion is transparent 2 tablespoons minced onion Remove from heat and blend in 1 tablespoon flour Vi teaspoon salt '/2 teaspoon paprika VA teaspoon dry mustard VA teaspoon monosodium glutamate Vi teaspoon Worcestershire sauce Heat until mixture bubbles. Remove from heat. Add gradually, stirring constantly 1 cup heavy cream Return to heat and bring rapidly to boiling, stirring constantly; c o o k 1 to 2 min. longer. W h e n beans are tenderjdrain if necessary, and add to sauce. Toss mixture gently with a spoon until blended. ' S p o o n into the baking dish. Sprinkle with the Shredded cheese food a n d j | 3 2 tablespoons fine, dry bread crumbs

53

Mushroom Caps Par Excellence


Follow A Base Recipe. Sprinkle M teaspoon grated Parmesan cheese over each filled cap' before topping with b a c o n .

Glorified Baked Potatoes


Wash and scrub with a vegetable brush 6 medium-size (about 2 lbs.) potatoes Dry potatoes with absorbent paper. Rub pota toes well with about 1 tablespoon fat Place potatoes o n rack in oven and bake at 425F 45 to 60 min., or until potatoes are soft when pressed with the fingers (protected from heat by paper napkin). Remove potatoes from oven. T o make each potato more mealy, gently roll potatoes back and forth on a flat working surface. Cut a small cross in skin on top o f each potato. Squeeze sides o f each potato until mealy portion is visible. T o p generously with Butter Serve baked potatoes immediately with one or more of the following Thick sour cream Chopped chives Crisp, crumbled bacon (page 5) Grated Parmesan Cheese T o serve all four toppings, set bowls o f cream, chives, bacon and cheese on a tray. W h e n the baked potatoes are served, pass the tray allow ing each guest to select the toppings desired. 6 servings

oooo
French Peas
Set out a saucepan having a tight-fitting cover. To retain their delicate flavor, rinse and shell just before using, reserving about one-third o f the pods 3 lbs. fresh peas Place the pods in a length o f cheese cloth and tie securely. Set peas and pea pods aside. Rinse, shake off excess water, and remove outer leaves, leaving heart o f 1 medium-size head lettuce (Reserve outside leaves for use in other food preparation.) Tear lettuce heart into bite-size pieces. Place one-half o f the lettuce pieces into the saucepan. Set remaining lettuce aside. Cut off roots and trim green tops to 2 to 3 in., discarding any bruised or wilted parts from 4 scallions or green onions Peel, rinse and chop. Add the scallions, re served peas and pea pods to the saucepan with VA cup butter, cuf in pieces 2 teaspoons sugar 1 Vi teaspoon salt 1 teaspoon monosodium glutamate VA teaspoon pepper 14 bay leaf Cover with the remaining lettuce. Cover the saucepan and c o o k over low heat about 20 to 25 min., or until peas are tender but still moist. Remove from heat. Remove bay leaf and pea pods and discard. Toss peas, lettuce and onion with a mixture o f VA cup butter, melted 2 tablespoons finely chopped parsley 2 tablespoons chopped chives Serve immediately in a warmed serving dish. 4 to 6 servings

Parsley N e w Potatoes
(See center color photo) Wash and scrub with a vegetable brush 24 (about 3 lbs.) small new potatoes Cook (page 50) about 20 min., or until pota toes are tender when pierced with a fork. Meanwhile, melt in a small saucepan Vi cup butter Stir in VA cup finely chopped parsley 1 teaspoon salt Vi teaspoon monosodium glutamate VA teaspoon pepper Keep mixture warm. Drain potatoes. T o dry,, potatoes, shake pan over low heat. Peel potatoes immediately. Place potatoes in warm se^vipg dish. Pour parsley mixture over potatoes "and turn them ;fl|jcoat well. Serve immediately. 6 to 8 servings

Bake at 375F about 45 min., basting ocasionally with liquid in bottom of baking dish. About 5 min. before sweet potatoes are done, top with V* cup (about 1 oz.) pecan halves 6 to 8 servings

Zucchini Provencale
Set out a 3-qt. saucepan having a tight-fitting cover and a 2-qt. casserole. Elegant Apricot Sweet Potatoes Wash, trim off ends, cut crosswise into K-in. slices and set aside 8 to 10 (2V2 lbs.) small zucchini squash Clean and slice (page 5) V* lb. mushrooms Coarsely c h o p enough onion to yield % cup (about 3 small) coarsely chopped onion (page 5) Heat in the saucepan 3 tablespoons olive oil Add zucchini, mushrooms and onion. Cover saucepan and c o o k zucchini mixture over low heat 10 to 15 min., or until tender, occasion ally turning mixture and moving it gently with a spoon. Meanwhile, set out % cup (about 3 oz.) grated Parmesan cheese Remove zucchini mixture from heat; lightly mix in about one half of the grated cheese with a fork. Spoon in a mixture o f IV2 cups (2 6-oz. cans) tomato paste 1 clove garlic (page 4), minced; or crushed in a garlic press 1 teaspoon salt V2 teaspoon monosodium glutamate Vi teaspoon pepper \ Blend lightly but thoroughly with the zucchini mixture. Turn into the casserole. Sprinkle with the remaining cheese. Bake at 350F 2 0 to 30 min. 8 servings

Elegant Apricot Sweet Potatoes


A shallow 1-qt. baking dish will be needed. W a s h thoroughly and put into a saucepan Vi lb. (1 Vi cups) dried apricots Add 2 cups hot water Allow apricots to soak in covered pan for 1 hr. Cook in water in which they were soaked, sim mering about 40 min., or until fruit is plump and tender when pierced with a fork. Remove from heat. Cool and drain well, reserving the liquid. Meanwhile, wash and scrub with a vegetable brush 6 medium-size (about 2 lbs.) sweet potatoes or yams Cook (page 50) 30 to 35 min., or until potatoes are tender when pierced with a fork. Drain potatoes and peel; cut into lengthwise slices about Vi in. thick. Lightly grease the baking dish. Set out 1 cup firmly packed dark brown sugar Arrange a layer o f the sweet potatoes in the baking dish. Cover with a layer o f apricots. Sprinkle with one-half o f the brown sugar. Repeat layers o f sweet potatoes and apricots and sprinkle with remaining sugar. Blend thoroughly M c u p of the reserved apricot liquid and ^* , 3 tablespoons melted butter 2 teaspoons orange juice 1 teaspoon grated orange peel (page 4) Pour mixture over the layers, if % >

Caesar Salad
Set out a large salad bowl Combine VA cup olive oil VA cup lemon juice VA teaspoon Worcestershire sauce 1 clove garlic (page 4), cut into halves Chill in refrigerator 1 hr. Wash, discard bruised leaves, dry thoroughly and carefully (use as much o f each green as desired) Curly endive Lettuce Remain* Water cress Tear enough greens into bite-size pieces to yield about 2 qts. Put into large plastic bag or vegetable freshener. Place in refrigerator to chill at least 1 hr. W h e n dressing is chilled, remove from refrig erator and remove garlic. Return dressing to refrigerator. Heat over low heat in a large skillet 2 tablespoons olive oil Add the clove of garlic from dressing and 1 clove garlic, cut into halves

Meanwhile, stack and, if desired, trim the crusts from 2 slices toasted bread Cut bread into H-in. cubes. Add to skillet and move gently with a spoon over medium heat until all sides of cubes are well coated and browned. Remove from heat. Rub the salad bowl with 1 clove garlic, cut into halves Remove salad greens from refrigerator and put into bowl. Sprinkle over greens a mixture o f VA cup grated Parmesan cheese Vi teaspoon dry mustard Vi teaspoon salt Vi teaspoon monosodium glutamate VA teaspoon pepper Shake the chilled salad dressing and pour over the greens. Break into a small bowl 1 egg Add to the seasoned greens. Gently turn and toss salad until greens are well coated with dressing and no trace of egg remains. Add gar lic bread cubes and toss lightly to mix thor oughly. T o p with Anchovy fillets (about 12 to 15) Serve at once. 6 to 8 servings

A v o c a d o Delight
Lightly oil a l H - q t . ring mold with salad or cooking oil (not olive oil). Set it aside to drain. Place a bowl and rotary beater in refrigerator to chill. Pour into a small bowl Vi cup cold water Sprinkle evenly over cold water 2 tablespoons (2 env.) unflavored gelatin Let gelatin stand about 5 min. to soften. Add and stir until gelatin is completely dis solved % cup very hot water W h e n gelatin is dissolved, stir it. Add and blend in thoroughly Vi teaspoons sugar 1 teaspoon salt VA teaspoon monosodium glutamate Few grains pepper Rinse, cut into halves, peel, remove and dis card pit from 1 medium-size ripe avocado Cut into several pieces. Force avocado through a food mill or a sieve into a mixing bowl. Add to pureed avocado and stir until evenly mixed 1 teaspoon grated onion Vt teaspoon prepared horse-radish Vi teaspoon lemon juice VA teaspoon grated lemon peel (page 4) Blend in the dissolved gelatin mixture. Chill in refrigerator or in pan o f ice and water until mixture begins to gel (gets slightly thicker). If placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally. Chop enough pecans to yield VA cup (about 1 oz.) chopped pecans Gently fold (page 5) into gelatin the chopped pecans and 1 cup thick sour cream 1 cup diced cooked chicken 1 cup diced cooked ham VA cup mayonnaise Using the chilled bowl and beater, beat until cream is o f medium consistency (piles softly) Vi cup chilled whipping cream Fold whipped cream into gelatin mixture. Turn into m o l d ; chill in refrigerator until firm. Unmold (page 5) and garnish cress. with water 8 servings

Gourmet

Artichoke

Salad

Anchovy-Stuffed Artichoke Salad


A Base Recipe

Prepare, soak and c o o k (page 51) 4 medium-size artichokes Spread artichokes open and pull out center leaves. Using a spoon, remove and discard the choke or fuzzy part in center. Scrape pulpy, edible portion from center leaves and reserve for filling. Chill artichokes in refrigerator until ready to stuff. Clean (page 5) and finely c h o p 6 medium-size mushrooms Cream together until thoroughly blended 1 3-oz. pkg. cream cheese 2 tablespoons anchovy paste Blend in the mushrooms and reserved arti choke pulp with 1 teaspoon minced onion Cover and put into refrigerator to chill. W h e n ready to serve, spoon chilled filling into the " c u p " formed by the outer leaves and heart o f the artichoke. Serve the stuffed artichokes on individual salad plates, garnished with lemon wedges. 4 servings

Gourmet Artichoke-Salad
Follow A Rerjpe. D o not remove choke or pulp from artictioke. Omjt filling. W h e n ready to serve, top each(artichoke with a thin slice o f lemon and serve with mayonnaise.

I ">1% *

57

Seafood-Stuffed A v o c a d o
Perfect partnerstall glasses of sparkling iced coffee and a delightful seafood salad! Prepare, reserving four pieces o f claw meat for garnish 1 live lobster, about 1 Vi lbs. (see "Boiled" Lobster, page 43) Cut lobster meat into pieces. \ Prepare 1 lb. fresh shrimp with shells (see Cooked Shrimp, page 43) Reserve two whole shrimp for garnish; cut remainder into pieces. Drain and remove b o n y tissue from 1 cup (about 4 oz.) fresh lump crab meat I Put seafood in a shallow bowl and pour over it Vi cup French Dressing (page 62) Toss lightly to coat evenly with dressing. Cover and set in refrigerator to chill and to marinate (page 5 ) . Toss occasionally. Meanwhile, blend together 1 teaspoon tarragon vinegar Vi teaspoon salt Vi teaspoon dry mustard Vi teaspoon sugar Blend into Vi cup mayonnaise Vi cup thick sour cream Put into refrigerator until ready to use. I

M o u n d the seafood mixture into the avocado halves. Spoon some o f the mayonnaise mix ture over each. Sprinkle with 1 tablespoon finely chopped chives Garnish two o f the filled avocado halves with the reserved whole shrimp; the remaining halves with the reserved claw lobster meat. Arrange the avocado halves on a platter with Tomato slices Cucumber slices Serve with the remaining mayonnaise mixture. 6 servings

Green Goddess Salad


For DressingCombine in 1-pt. screw-top jar 1 cup mayonnaise Vi cup thick sour cream 3 tablespoons white wine tarragon vinegar tablespoon lemon juice cup finely chopped parsley tablespoons finely chopped onion tablespoons mashed anchovy fillets tablespoon chopped chives teaspoons chopped capers small clove garlic (page 4), minced; or crushed in a garlic press Vt teaspoon salt Vt teaspoon pepper Cover jar tightly and shake until mixture is well blended. Chill in refrigerator 3 to 4 hrs. Shake well before using. 1 Vi 3 3 1 2 1
*j

Just before serving time, rinse, cut into halves lengthwise, and remove pits from 3 medium-size chilled ripe avocados Brush cut surfaces with Lemon juice Seafood-Stuffed Avocado and iced coffee

For SaladWash well in cold wafajjjj discard bruised leaves from atid dry carefully Salad greens (such as lettuce, curly endive or escarole) i * T o p each salad with H cup o f the dressing. 6 servings

Delectable Fruit Salad


Rinse in cold water Bibb lettuce Separate leaves. Remove any bruised leaves. Drain, dry thoroughly and carefully. Put into a plastic bag or vegetable freshener. Chill in refrigerator at least 1 hr. Meanwhile, set out in a small bowl Vi cup orange juice Rinse and plunge into boiling water (to loosen the skins) 6 large (about 2 lbs.) firm,ripe peaches Plunge peaches into cold water. Gently slip off skins. Cut peaches into halves, remove and discard pits. Dip peach halves, one at a time, into the orange juice to coat thoroughly (this helps to prevent peaches from darkening). Put peach halves into a bowl and sprinkle over peaches 3 tablespoons kirsch Cover and chill in refrigerator at least 1 hr. Drain, reserving sirup, contents o f 1 T-lb. can pitted, dark sweet cherries Set out 36 (about VA cup) blanched almonds (page 4) Place a blanched almond in each cherry. (Re maining cherries and sirup may be used in other food preparation.) Chill stuffed cherries in refrigerator until ready to serve. Split and remove seeds from 6 preserved kumquats Fill each kumquat with Cottage cheese Chill filled kumquats in refrigerator ready to serve.

Tomato-Caviar Temptation
Wash 4 large firm tomatoes Dip into boiling water to loosen skins. Peel, cut out and discard stem ends. Put tomatoes into refrigerator to chill thoroughly. For Stuffed EggsSet out T2 rolled anchovy fillets Hard-cook (page 5) 4 eggs Reserve one egg for the Cheese Spread. Cut the remaining eggs into halves lengthwise. Remove egg yolks to a bowl and mash with a fork or press through ricer or sieve into the bowl. Mix in until thoroughly blended 2 tablespoons thick sour cream 1 tablespoon salad dressing VA teaspoon grated onion 1 or 2 drops tabasco sauce and a mixture o f Vt teaspoon garlic salt Vt teaspoon celery salt Few grains monosodium glutamate Few grains white pepper Lightly fill the egg whites with the egg-yolk mixture. Poke two o f the anchovy fillets into each stuffed egg. Chill in refrigerator. For Cheese SpreadShred or grate 4 oz. sharp Cheddar cheese (about 1 cup, shredded or grated) Set aside. Finely chop the reserved egg or press through ricer or sieve into a bowl. Mix in the shredded cheese with Vi teaspoon prepared horse-radish Vi teaspoon Worcestershire sauce 1 or 2 drops tabasco sauce and a mixture o f VA ^teaspoon salt teaspoon dry mustard ^teaspoon pepper easpoon monosodium glutamate cup thick sour cream * 3 tablespoons salad dressing 58

until

W h e n ready tggSlyre, arrange the Bibb lettuce on chilled salajLplates. Place two peach halves, rounded side nown, on each plate. Arrange 3 stuffed cherries on each peach half. Place one of the filled kumquats on each salad plate. Serve with Q Pineapple Salad Dressing (page 62) 6 salads

'Jr.''
m

59 Put into refrigerator to chill thoroughly. For Cottage Cheese FillingLightly mix \Vl cups (about VA lb.) cream-style cottage cheese Vt cup finely chopped sweet pickle, well drained 1 tablespoon salad dressing and a mixture o f VA teaspoon monosodium glutamate V% teaspoon salt Vt teaspoon onion salt Few grains pepper Put into refrigerator to chill thoroughly. Dice and panbroil (page 5) until very crisp 8 slices bacon Drain on absorbent paper. Just before serving salad, lightly mix into the cottage cheese mixture. To Complete SaladWash well in cold water, discard bruised leaves from, and dry thoroughly Salad greens (such as lettuce or curly endive) Arrange o n . 6 chilled individual salad plates. Cut the chilled tomatoes into 12 slices about A in. thick. Place one slice on each salad plate. Spoon Cottage Cheese Filling over slices, allowing about M cup for each slice. T o p with remaining tomato slices. Spread tomato slices with the Cheese Spread. Place Stuffed-Egg halves, filling-side down, on Cheese Spread. Spoon over eggs a mixture o f
l

Exquisite Cucumber M o l d
(See center color photo) Lightly oil a VA-qt. fancy mold with salad or cooking oil (not olive o i l ) . Set it aside to drain. Place a bowl and rotary beater in refrigerator to chill. Pour into a small'bowl Vi cup cold water Sprinkle evenly over cold water 2 tablespoons (2 env.) unflavored gelatin Let gelatin stand about 5 min. to soften. Dis solve gelatin completely by placing over very hot water. Rinse and pare .' , 5 medium-size cucumbers Cut into halves lengthwise; remove and dis card seeds. Finely grind cucumbers in an elec tric blender making 3 cups o f cucumber pulp. (If cucumbers are put through a food chopper using fine blade, pulp will be coarser and tex ture of mold less smooth.) Set aside. W h e n gelatin is dissolved, stir it and mix thoroughly with lVi cups mayonnaise 7.Vi tablespoons prepared horse-radish 2 tablespoons grated onion VA teaspoon green food coloring and a mixture o f 1 teaspoon salt VA teaspoon white pepper Blend in the cucumber pulp. Chill gelatin mixture in refrigerator or of ice and water until mixture begins (gets slightly thicker). If mixture is over ice and water, stir frequently; if in refrigerator, stir occasionally. in pan to gel placed placed

Sour Cream Caviar If desired, top salad with more caviar. Sprinkle over lettuce leaves around salad French Dressing (page 62) Serve with melba toast or crusty hard rolls. 6 servings

Shortly before gelatin mixture gels, beat, using the chilled bowl and beater, until cream is o f medium consistency (piles softly) 1 cup chilled whipping cream Gently fold (page 5) whipped cream into gelatin mixture. Turn into prepared mold. Place in refrigerator to chill until firm. Just before unmolding, score, by, pulling tines of fork down cucumber through peel only Vi medium-size cucumber,' rinsed Cut into thin sljces and fiit slices into halves. Unmold salad (page 5 ) ; garnish with the cu cumber slices and water cress. 8 servings

60

Chaud-Froid Chicken Salad M o l d


Set out a 1-qt. fancy mold, a large bowl and a double boiler. For Salad DressingMix thoroughly in top o f the double boiler VA cup sugar 1 tablespoon flour Vi teaspoon dry mustard Vi teaspoon salt VA teaspoon monosodium glutamate Vi teaspoon pepper Add gradually, blending thoroughly 1 cup water Stirring gently and constantly, bring mixture to boiling over direct heat. Cook 1 to 2 min. longer. Remove from heat. Stir in VA cup vinegar Vigorously stir about 3 tablespoons hot mix ture into 4 egg yolks, slightly beaten Immediately blend into mixture in top o f dou ble boiler. Place over simmering water and c o o k 3 to 5 min., stirring constantly to keep mixture cooking evenly. Remove from heat and blend in 2 tablespoons butter Set dressing aside to c o o l ; chill in refrigerator. For Chicken Salad MoldPut into the bowl 1 cup diced celery (page 4) Cut into cubes and add to the bowl enough chicken to yield 3 cups cubed cooked chicken Rinse, stem, cut into halves and put in bowl 1 cup small white seedless grapes (or use white grapes cut into quarters and seeded) Coarsely chop and put into the bowl Vi cup (about 2 oz.) toasted pecans or Vi cup (about 3 oz.) blanched, toasted almonds (page 4) Vi cup moist, shredded coconut Lightly toss together ingredients in bowl and set bowl aside. Lightly oil the mold withhalad or cooking oil (not olive oilL S e t it aside to drain.

Pour into a small cup or custard cup VA cup cold water Sprinkle evenly over water 1 tablespoon (1 env.) unflavored gelatin Let stand about 5 min. to soften. Dissolve completely by placing cup over very hot water. W h e n gelatin is dissolved, stir it and blend thoroughly into the chilled salad dressing. Stir in a mixture o f Vi teaspoon salt VA teaspoon monosodium glutamate Vi teaspoon pepper Add the gelatin mixture to the chicken mixture and blend thoroughly. Turn into prepared mold and chill in refrigerator until firm (2 to 3 hrs.). Meanwhile, cut a piece o f cardboard the same size and shape as the mold; completely cover with aluminum foil, smoothing foil out over the cardboard; set aside. While Chicken Salad Mold is chilling, prepare Chaud-Froid Sauce. For Chaud-Froid SaucePrepare 1 cup Medium White Sauce (page 49; increase salt to Vi teaspoon; use white pepper; add 1 or 2 drops tabasco sauce) Set cooked sauce aside and keep it warm. Pour into a small c u p or custard cup 3 tablespoons cold water Sprinkle evenly over water IVi teaspoons unflavored gelatin Let stand about 5 min. to soften. Set cup over very hot water to dissolve gelatin completely. W h e n gelatin is dissolved, stir it and blend into white sauce. Add slowly, stirring con stantly, to 2 tablespoons mayonnaise Stir in, until desired color is reached, one or more drops Yellow food coloring (Sauce must be smooth.) Force sauce through a fine sieve or two thicknesses o f cheesecloth.

61 Chill sauce mixture in refrigerator or in pan of ice and water until it is slightly thicker than consistency of thick, unbeaten egg white. (If mixture is placed over ice and water, stir fre quently; if placed in refrigerator, stir o c casionally.) Meanwhile, prepare Glaze. For GlazePour into a small cup or custard cup Vi cup cold water Sprinkle evenly over water 1 tablespoon (1 env.) unflavored gelatin Let stand about 5 min. to soften. Meanwhile, heat until very hot 1 cup water Remove from heat and immediately add soft ened gelatin, stirring until gelatin is dissolved. Chill gelatin mixture in refrigerator or in pan of ice and water until it is slightly thicker than consistency of thick, unbeaten egg white. (If mixture is placed over ice and water, stir fre quently; if placed in refrigerator, stir occa sionally.) Meanwhile, prepare decoration. For Decoration Cut into lengthwise strips Green pepper (page 5) Pitted ripe olives Set aside. (To form a flower, use green pepper strips for the stem and leaves and the ripe olive strips for petals.) To Complete the Chaud-Froid Chicken Salad MoldWhen chicken salad mold is firm, unmold (page 5) onto the aluminum-foil-covered cardboard. Set on a cooling rack in a jelly roll pan. Set out one pan of ice and water and one of hot water. When Chaud-Froid Sauce is o f consistency which will cling to mold when poured, slowly pour sauce over chicken mold until mold is evenly covered. (If sauce becomes too firm to pour, place over hot water and stir constantly until sauce is thinner. Then place in the pan o f ice and water and stir until sauce is o f correct consistency.) Arrange decoration on top o f the mold, press ing pieces gently into the sauce. Chill mold in refrigerator until Chaud-Froid Sauce is set (about 2 0 m i n . ) . W h e n sauce is firm and glaze is o f correct con sistency, set mold again on a cooling rack in a clean jelly roll pan. Pour the glaze over the mold, coating it evenly. Chill mold in refrigera tor until glaze is firm. W h e n ready to serve, carefully place mold on a chilled serving platter, keeping mold on the aluminum-foil-covered cardboard. Garnish base of mold with greens. Accompany with Pineapple Salad Dressing (page 62) 6 to 8 servings

Pomegranate Star M o l d
Lightly oil a lH-qt. star-shaped mold with salad or cooking oil (not olive o i l ) . Set it aside to drain. Cut into halves and remove seeds and juice from 5 pomegranates Place seeds and juice in a saucepan with 3 cups water 2 Vi-in. slices lemon Bring to boiling, cover and simmer for 15 min., or until the color and flavor o f seeds have been absorbed by the water. Meanwhile, pour into a small cup or custard cup A cup water Sprinkle evenly over water 3 tablespoons (3 env.) unflavored gelatin Let stand about 5 min. to soften.
3

Turn mixture into a sieve or food mill; set over a saucepan. Discard lemon slices and force remainder o f mixture through the food mill until all juice has been extracted. Discard the pomegranate seeds. Reheat the pomegranate juice until very hot. Add the softened gelatin and stir until gelatin is completely dissolved. Stir in until dissolved 1 cup sugar Blend in, one or more drops ty.a.time, until desired color is reacned> Red food coloring t Pour into the mold. Cool; place in,refrigerator and chill until firm. < i. Unmold (page 5 ) . Garnish*%ith Curly endive 8 servings

62

Pineapple Salad Dressing


Set out 1 12-oz. can (V/i cups) pineapple juice Sift together into top o f double boiler Vi cup sugar 1 tablespoon cornstarch Vt teaspoon salt Stir in Vk cup o f the pineapple juice. Stirring gently and constantly, bring mixture rapidly to boiling over direct heat and c o o k for 3 min. Place over simmering water. Vigorously stir about 3 tablespoons o f this hot mixture into 2 egg yolks, slightly beaten Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove double boiler from source o f heat. Heat remaining pineapple juice to lukewarm. Beat until frothy 2 egg whites Add gradually, beating well after each addition 2 tablespoons sugar Beat until rounded peaks are formed. Gently blend egg whites into pineapple mixture. Stir ring constantly, gradually add the lukewarm pineapple juice. Cook over simmering water until thick and smooth, stirring constantly (about 10 min.). Add and stir until melted 2 tablespoons butter Remove from heat and set aside to c o o l . Set in refrigerator to chill. Meanwhile, set a small bowl and beater in refrigerator to chill. W h e n pineapple mixture is chilled, using the chilled bowl and beater, beat until cream is o f medium consistency (piles softly) % cup chilled whipping cream Gently fold whipped cream into pineapple mixture. About 4 cups dressing

Melbourne Salad Dressing


A piquant dressing for salad greens.

Combine in a screw-top jar % cup lemon juice VA cup olive oil VA cup Worcestershire sauce 3 tablespoons plus 1 teaspoon sugar Cover tightly and shake vigorously. Chill in refrigerator. Shake dressing thoroughly before serving. Serve icy cold. About IK cups dressing

French Dressing
A Base Recipe perfection of crisp,

This dressing achieves its utmost when tossed with generous amounts mixed salad greens.

Combine in a screw-top jar VA cup olive oil VA cup tarragon or cider vinegar VA teaspoon Worcestershire sauce 1 clove garlic (page 4), cut into halves 1 teaspoon sugar Vt teaspoon salt VA teaspoon paprika VA teaspoon dry mustard Vt teaspoon pepper Vt teaspoon thyme Shake well. Chill in refrigerator. Before serv ing remove garlic and beat or shake dressing thoroughly. About 1 cup dressing

Roquefort French Dressing


Follow A Recipe. Blend together until smooth 3 oz. (about K cup) Roquefort cheese, crum bled, and 2 teaspoons water. Add dressing slowly to cheese, blending after each addition.

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French Apricot Tart


(See center color photo) For a stylish dessert that's typically French and incomparably flavorful serve this delicate tart. It's fancy; it's fabulous; and it's made in practically no time at all. For PastrySet out a 9-in. pie pan or tart pan.

transfer to pan. Fit it loosely and gently pat to fit; avoid stretching. Trim edges to overlap about Vi in. Fold excess pastry under at edges and flute (page 5 ) , or press edges together with a fork. Prick bottom and sides of shell thor oughly with a fork. Bake at 450F 10 to 12 min., or until crust is light golden brown. Remove from oven and set aside to c o o l . For Apricot FillingSet aside to drain, re serving sirup 2 No. iVi cans whole, peeled apricots Carefully remove and discard pits, leaving apricots intact. Melt in a small saucepan over low heat, 1 tablespoon of the reserved apricot sirup and VA cup strawberry preserves 2 drops red food coloring Set aside to cool slightly. (Remaining apricot sirup may be reserved for use in other food preparation.) W h e n pastry shell is cooled, spread carefully in bottom o f pastry 1 cup apricot preserves Place whole apricots o n . preserves in the pas try shell. Spoo'n glaSe Qvr apricots; set in refrigerator to chill and to allow red glaze to thicken slightly before serving, -j Qne'9-in. tart

Sift together into a bowl % cup plus 2 tablespoons sifted flour 1 Vi teaspoons sugar Vt teaspoon salt Cut in with pastry blender or two knives until pieces are the size o f small peas VA cup butter Sprinkle, about 1 teaspoonful at a time, over dry ingredients 2 to 3 tablespoons cold water Blend with fork after each addition until dough can be gathered easily into a ball. Shape into a ball and flatten on a lightly floured surface. (Dough may be wrapped in waxed paper, mois ture-vapor-proof material or aluminum foil and stored in refrigerator until ready to use.) Roll out pastry on a floured surface. Flatten and roll Vi in. thick, keeping shape round, and about 2 in. larger than over-all size o f pan. With a knife or spatula, loosen pastry from surface wherever sticking occurs; lift pastry slightly and sprinkle flour under it. Fold and 63

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64

Luscious Pistachio Cake


A Base Recipe

Delectable cake layers crowned with pale green frosting will lend enchantment to the table set ting of any noteworthy occasion. Prepare (page 6) two 9-in. round layer cake pans. Sift together and set aside 3 cups sifted cake flour ZVi teaspoons baking powder VA teaspoon salt Cream together until butter is softened % cup butter 2 teaspoons almond extract Add gradually, creaming until fluffy after each addition 1 Vi cups sugar Measure 1 VA cups milk Beating only until batter is smooth after each addition, alternately add dry ingredients in fourths, milk in thirds to creamed mixture. Finally beat only until batter is smooth (do not overheat). Beat until frothy 5 egg whites Add gradually, beating well after each addition Vi cup sugar Continue beating until rounded peaks are formed. Spread beaten egg whites over batter and gently fold (page 5) together. Pour batter into pans. Bake at 350F 25 to 30 min., or until cake tests done (page 6 ) . Cool and remove from pans as directed (page 6 ) . Prepare Pistachio Cream Filling (on this page) Seven-Minute Pistachio Frosting ' (page 65) Fill and frost cake (page 6 ) . One 9-in. round layer cake

Luscious

Chocolate

Runt

Cake

Luscious Chocolate Rum Cake


Follow A Recipe. Substitute 2 tablespoons rum extract for almond extract. Reduce sugar to 1 cup. Add in thirds to the creamed shorten ing, beating thoroughly after each addition, 3 egg yolks, well beaten. Stir in 2 sq. (2 oz.) chocolate, melted, and M cup (2 oz.) semisweet chocolate pieces, melted. Reduce milk to 1 cup. Use only 3 egg whites and % cup sugar. Fill cake with Black Walnut Cream Fill ing; frost with Seven-Minute Rum Frosting. Decorate with Butter Cream Flowers. Or frost with Creamy Rum Frosting (page 6 5 ) .

Pistachio Cream Filling


A. Base Recipe

Coarsely chop and set aside /A cup (about 3 oz.) pistachio nuts Set out 1 Vi cups cream Scald (page 5) 1 c u p o f the cream; reserve remainder.
3

Sift together into a small saucepan Vi to Vi cup sugar 2Vi tablespoons flour VA teaspoon salt Blend in the reserved cream; add gradually and stir in the scalded cream. Bring rapidly to boiling over direct heat, stirring gently and constantly; cook 3 min. Remove from heat. Wash the double boiler top to remove scum; pour cream mixture into it and place over sim mering water. Cover and cook about 5 to 7 min., stirring three or four times.

65 Vigorously stir about 3 tablespoons of the hot mixture into 3 egg yolks, slightly beaten Immediately blend into filling mixture in dou ble boiler. Cook over simmering water 3 to 5 min., stirring slowly and constantly to keep mixture cooking evenly. Remove from heat and blend in 1 tablespoon butter 1 teaspoon vanilla extract 14 teaspoon pistachio extract Tint filling to desired color by mixing in one to three drops Green food coloring Cool slightly; fold in the chopped nuts. Cover and chill in refrigerator. W h e n thoroughly chilled, spread filling over one cake layer and top with second layer. Enough to cover top of one 8- or 9-in. cake layer

Seven-Minute Rum Frosting


Follow A Recipe. Omit pistachio nuts and green food coloring. Substitute 1 tablespoon rum for pistachio extract.

Frosting for Butter Cream Flowers


Cream together until butter is softened 1 tablespoon butter VA teaspoon vanilla extract Thoroughly blend in, in order VA cup sifted confectioners' sugar 1 Vi teaspoons warm cream Remove Y\ cup o f the frosting. Tint to desired color by mixing in one or less drops Green food coloring Tint remaining frosting to desired color by mixing in one or less drops Red food coloring (To mix in less than one drop of food coloring, dip wooden pick in food coloring and stir into frosting.) For RosettesForce pink frosting through a N o . 27 star decorating tube. For leaves, force green frosting through a N o . 66 leaf decorat ing tube. Garnish rosettes, if desired, with grated chocolate.

Black Walnut Cream Filling


Follow A Recipe. Omit pistachio extract and food coloring. Substitute % cup (about 3 oz.) coarsely chopped black walnuts for pistachio nuts. Increase vanilla extract to 2 teaspoons.

Seven-Minute Pistachio Frosting


A Base Recipe

Chop and set aside Vi cup (about 2 oz.) salted pistachio nuts Combine and mix well in top of double boiler 1 Vi cups sugar Vi cup water 1 tablespoon white corn sirup Vt teaspoon salt 2 egg whites, unbeaten Place over simmering water and immediately beat with rotary beater 7 to 10 min., or until mixture holds stiff peaks. Remove from heat and blend in Vi to 1 teaspoon pistachio extract T o tint frosting desired color, gently stir in one or two drops Green food coloring Frost (page 6 ) . Sprinkle pistachio nuts evenly over top of cake in any desired pattern. Enough to frost sides and tops of two 9-in. cake layers

Creamy R u m Frosting
Chop and set aside enough raisins to yield VA cup (about 1 Vi oz.) chopped golden raisins Cream together until butter is softened Vi cup butter 1 tablespoon rum Add gradually, beating well after each addition 4 cups sifted confectioners' sugar Beat until smooth. Add gradually, beating in 3 to 4 tablespoons cream or milk Add only enough cream or milk to make frost ing the right consistency for spreading. Fold in the chopped raisins. T o tint frosting (Jesired cgfbr, stir in one o r two drops 4r Red food coloring Enough to frost sides^and tops t% of two 9-in. cake layers

Lime Ice
Base Recipe control at coldest operating

Set refrigerator temperature.

Peach M e l b a
A Base Recipe

P o u r into a small cup or custard cup VA cup cold water Sprinkle evenly over water 2 teaspoons unflavored gelatin Let stand about 5 min. to soften. Meanwhile, heat until very hot 3 cups water Remove from heat and immediately stir in softened gelatin until gelatin is completely dissolved. Add, stirring until sugar is dissolved 2 cups sugar Blend into gelatin mixture VA cup lime juice 2 tablespoons lemon juice 2 teaspoons grated lemon peel (page 4) Tint mixture to desired color by blending in, a drop at a time Green food coloring Cool. Pour into a refrigerator tray. Freeze until firm (3 to 4 hrs.), stirring 2 or 3 times. Serve in chilled sherbet glasses. 1 qt. ice

At the close of the 19th century, this dessert was created by Escqffier, the master of modern French cuisine. The name he chose honored the British operatic soprano, Nellie Melba. Mix in a saucepan 1 cup sugar 1 cup water Place over medium heat and bring to boiling, stirring constantly. Cover and boil 5 min. Remove from heat and stir in 1 teaspoon vanilla extract Rinse, pare, cut into halves, and pit 3 large (about 1 lb.) firm, ripe peaches Quickly blot peaches on absorbent paper. Set sirup over medium heat. Add peaches, two halves at one time, and simmer 3 min. With a slotted spoon, carefully remove peaches from sirup; allow excess sirup to drain into sauce pan. Repeat for the remaining peach halves. Chill peaches in refrigerator. Meanwhile, rinse, drain, and force through coarse sieve or food mill 2 cups (1 pt.) ripe red raspberries Stir in VA cup sugar Chill in refrigerator. T o serve, spoon into a large glass dish 1 qt. vanilla ice cream Place chilled peaches on ice cream, cut side down. T o p with raspberry sauce and serve immediately. 6 servings

Apricot Ice
Follow A Recipe. Decrease hot water to VA cups and sugar to 1 cup. Substitute 2 cups apricot nectar for lime juice and orange juice for lemon juice. Omit food coloring.

Orange Ice
Follow A Recipe. Decrease hot water to 2 cups and sugar to VA cups. Substitute 2 cups orange juice for lime juice and orange peel for lemon peel. Substitute orange food color ing for green food coloring.

Peach a I'Opera
(See center color photo) Follow A Recipe; omit ice cream. T o serve, spoon some o f the raspberry sauce into each o f 6 individual serving dishes. Place one-chilled peach half cut side up in each dish. S p o o n a blob of whipped cream into each. Sejrye with remaining raspberry sauce. i

Raspberry Ice
EMIow A Recipe. Decrease hot water to 2 cups arm sugar to % or 1 cup. Omit lime juice, lemon peel and food coloring. Force through fine sieve 1 pt. rinsed, sorted and drained raspberries. Blend sieved raspberries into gelatin mixture with lemon juice.

67

Grapefruit Sherbet
A Base Recipe

in freezing compartment o f refrigerator. Freeze until mixture is mushlike in consistency. Turn mushlike mixture into the chilled bowl and beat with the chilled beater until smooth. Immediately return mixture to refrigerator tray and place in freezing compartment. Freeze until firm. VA pts. sherbet

Set refrigerator control at coldest operating temperature. Place a bowl and beater in re frigerator to chill. Blend together in a large bowl, in order Vi cup sugar 1 Vt, cups grapefruit juice 2 teaspoons grated grapefruit peel (page 4) Va teaspoon salt 1% cups cream 2 drops red food coloring Stir until sugar is dissolved. Pour mixture into the refrigerator tray and set

Creamy Tangerine Sherbet


Follow A Recipe. Increase sugar to VA cups. Substitute Vi cup tangerine juice for grape fruit juice. Add 2 tablespoons lemon juice. Substitute grated tangerine peel for grape fruit peel. Increase cream to 2 cups. Substitute orange food coloring for red food coloring.

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Broccoli (sauce for) 47, Broiled Lobster Brussels Sprouts (sauce for) Buns, Sherry-Nutmeg Butter Creations Caesar Salad Cakes Luscious Chocolate Rum. Luscious Pistachio Canapes Anchovy Crab Meat (Hot) Liver Sausage Lobster Sardine (Hot) Shrimp Smoked Salmon Smoked T u r k e y - H a m . . . . Water Cress Cauliflower (sauce f o r ) . . . . Chaud-Froid Chicken Salad Mold Cheese Rjpcuits Cheese Fwis Cheese Nuggets Cheese Sauce Cheese Soup ..,, . Cherry Soup Chicken, Curry of . Chicken Kiev a la Alexis ... Elegante .. . m 48 43 47 24 27 55 64 64 10 11 10 10 11 10 10 10 10 48 60 25 25 19 49 15 17 42 32 33 33 Chicken Livers and Mushrooms Chicken Livers, BaconWrapped Chicken Livers, Curry o f . . . Chicken Mousse Amandine. Chicken Salad Mold, Chaud-Froid Chilled Beet Soup Chilled Salmon Steaks Clam Chowder Clams Casino Cocktail Sauce ( S e a f o o d ) . . . Cocktail, Triple Seafood . . . . Cooked Shrimp Crab Meat Canapes, Hot. . . Crab Meat, Curry of Fresh . Crab-Tomato Cream Soup. . Creamy Rum Frosting Creamy Tangerine Sherbet . Crepes in Cheese S a u c e . . . . Croissants (Crescent Rolls). Croutons Cucumber Mold, Exquisite . Curry of Chicken Chicken Livers Fresh Crab Meat Fresh Shrimp Lamb Lobster Curry Sauce 36 13 42 33 60 16 44 18 9 49 8 43 11 42 17 65 67 45 22 18 59 42 42 42 42 42 42 48

Almond Schnecken 21 Anchovy-Stuffed Artichoke Salad 56 Appetizers 7-13 Apricot Ice 66 Apricot Nut Bread 26 Apricot Stuffing 37 Artichokes (Globe or French) 51 Sauce for 47 Artichoke Salad, AnchovyStuffed 56 Artichoke Salad, Gourmet.. 56 Asparagus Polonaise 51 Asparagus (sauce for) . . . 47, 48 Avocado Delight 56 Avocado, Seafood-Stuffed . . 57 Bearnaise Sauce 47 Beef Stroganoff 29 Beef Tenderloin Bourguignonne 28 Beet Soup, Chilled 16 Black Mushroom-Wine Soup 16 Black Walnut Cream Filling 65 "Boiled" Lobster 43 Bordelaise Sauce 47 Bread, Apricot Nut 26 Delectable Almond 26 Breads 20-26 Brioches, Small 23

68 Custard Cubes 19 Delectable Almond Bread . . 26 Delectable Fruit Salad 58 Desserts 63-67 Duckling a l'Orange 36 Egg Benedict 46 Stuffed Mornay 46 Stuffed with Liver Pate. . 13 Elegant Apricot Sweet Potatoes 54 Exquisite Cucumber M o l d . . 59 Fillet of Sole M a r g u e r y . . . . 40 Fillings Black Walnut C r e a m . . . . 65 Pistachio Cream 64 French Apricot Tart 63 French Dressing 62 French Peas 53 Fresh Mushroom-Wine Soup 16 Frog Legs Grand Prix 44 Frostings Creamy Rum 65 for Butter Cream Flowers 65 Seven-Minute Pistachio.. 65 Seven-Minute Rum 65 Fruit Salad, Delectable 58 Garnishes for Soups 19 Vegetable 14 Glorified Baked P o t a t o e s . . . 53 Gourmet Artichoke Salad . . 56 Grapefruit Sherbet 67 Gravy 38 Orange 36 Green Beans (sauce f o r ) . . . 47 Green Beans Supreme 52 Green Goddess Salad 57 Ham, Glazed CountryStyle 30 Ham Mousse Imperial 31 Ham Slice, Spicy B a k e d . . . . 31 Hollandaise Sauce 47 Horse-radish Cream 49 Hot Mustard Sauce 48 Ice, Apricot 66 Lime 66 Orange 66 Raspberry 66 Kumquat Flowers 14 Lamb Chops Hawaiian 29 Lamb, Curry of 42 Lemon Butter 44 Lime Ice 66 T -Vter. "Boiled" 43 . . 43
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Melbourne Salad Dressing.. 62 Mornay Sauce 48 Mousse Chicken Amandine 33 Crunchy Cheese 12 Fabulous Cheese 12 Imperial Ham 31 Mushrooms Baked in Cream 52 Mushroom Caps Par Excellence 53 Mushroom Horns, Miniature 12 Orange Gravy 36 Orange Ice 66 Oysters, Bacon-Wrapped... 13 Oysters on the Half Shell. . 8 Oysters Rockefeller 9 Parker House Rolls 25 Parsley New Potatoes 53 Peach Melba 66 Peach a 1 'Opera 66 Peas, French 53 Perfection Boiled Rice 42 Pheasant, Roast . 38 Pineapple Salad Dressing... 62 Pistachio Cream F i l l i n g . . . . 64 Pomegranate Star Mold. . . . 61 Pompano en Papillote 39 Potatoes, Elegant Apricot Sweet 54 Potatoes Glorified Baked 53 Parsley New 53 Puff-Pastry Cheese Twists. . 20 Raspberry Ice 66 Rice Perfection Boiled 42 Wild with Mushrooms.. . 51 Roast Duckling a l'Orange . . 36 Roast Pheasant 38 Roast Rock Cornish Game Hen 38 Roast Squab 39 Rock Cornish Game Hen, Roast 38 Rock Lobster T h e r m i d o r . . . 41 Rolls (yeast) 21-25 Rolls, Yeast 24 Roquefort French Dressing. 62 Salad Dressings 62 Salads 55-61 Salmon Steaks, Chilled . . . . 44 Sardine Canapes, Hot 11 Sauces Bearnaise 47 Bordelaise 47 Che.49 Ooo il 49 48 aise 47 adish Cream 49 stard 48 48 49

Almond Seafood Cocktail, T r i p l e . . . . Seafood-Stuffed A v o c a d o . . . Seven-Minute Frosting Pistachio Rum Frosting Sherbet Creamy Tangerine Grapefruit Sherry Nutmeg Buns Shrimp Cooked Curry De Jonghe on a Pick Small Brioches Snails Burgundy (Escargots a la Bourguignonne) Sole, Fillet Marguery Soups Black Mushroom-Wine . . Cheese Cherry Chilled Beet Clam Chowder Crab-Tomato Cream Fresh Mushroom-Wine.. Lobster-Tomato Cream... Special Hot Sauce Squab, Broiled Roast Stuffed Eggs Mornay Stuffing, Apricot Sweet Potatoes, Elegant Apricot Thick White Sauce Tomato-Caviar Temptation . Triple Seafood Cocktail. . . . Turnip Rose (garnish) Water Lily Veal Paprika Vegetable Flowers for Garnish Vegetables, How to C o o k . . . Vinaigrette Sauce Wild Rice with Mushrooms. Yeast Rolls Zucchini Provencale General Information

2l 8 57 65 65 67 67 24 43 42 7 7 23 8 40 16 15 17 16 18 17 16 17 49 37 39 46 37 54 49 58 8 14 14 30 14 50 49 51 24 54

Check-List for Successful Baking, A 6 For These RecipesWhat to Use 4 How to Cook Vegetables... 50 How to Do It 4 Identification of Foods in Center Color Photo 33 Oven Temperatures 5 When Using the Electric Blender 5 When You Broil ' 5 When You Deep-Fry 5 i' "ire's No Substitute
* i curacy 4

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