southwestern cookbook 1956

8/3/2019 Southwestern Cookbook 1956

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THE SOUTHERN

A N D S O U T H W E S T E R N

COOKBOOK

Staff Home Economists

C U L I N A R Y A R T S I N S T I T U T E

M E L A N I E DE PROFT

Director

MARIE ABDISHO • ELAINE BECHTEL • LOUISE BOBZIN

SHERRILL CORLEY • MARIE FERENCE • JERRINE LEICHHARDT



CONTENTS!

Southern and Southwestern Cookery 3

It's Smart to be Careful 4

A Check-List for Successful Baking 6

Appetizers 7

Soups 9

Breads 12

Salads and Salad Dressings 17

Main Dishes 22

Vegetables 41

Desserts 47

Beverages 59

Preserves and Candies 63

Index 67

ACKNOWLEDGMENTS

For the beautiful and valuable photographs which illustrate

many of. the recipes in this cookbook, we gratefully

acknowledge the generous cooperation of:

Ac'cent • American Dairy Association

American Meat Institute

American Spice Trade Association

The Borden Company • California Food s Research Institute

Canada Dry Ginger Ale • Glenmore Distillerie s Company

Mexican Foods Institute • Pan-American Coffee Bureau

Poult ry and Egg National Board

Shrimp Associati on of the Americas • Sunkist Growers

Wheat Flour Institute • United Fruit Company

1



SOUTHERN

A N D S O U T H W E S T E R N

OVER THE WHOLE SOUTHERN PART o f our coun t ry , a sort o f

glamor hangs lik e th e pe rf um e o f th e flowers that scent the

summer nights . Here Nature has be en mo st prodiga l wit h her

treasure, and f rom this prodigali ty a tradition of f ine cooking

has been bo r n—t wo traditions, in fact, for the Miss issi ppi

R iver flows as a natural boundary be tween the foods we

think of as typ ica l ly "So ut he rn , " heritage f rom old planta-

\ J t ion days, and the highly seasoned, colorful foods that o u r

S ou t hwes t shares with the land across the Rio Grande.

B o t h traditions we re bo rn in a t ime wh en the labo r s upp ly

was as plentiful as the foodstuffs that cam e f ro m the b ou n

tiful earth. Th e Neg ro Ma mm ie s of the old Sou th and the

patient Indian and Mexican c o o k s on the Spanish ranchos

d e v o t e d their whole l ives to their c o o k i n g , and there were

m a n y hands always at their service to make the foods they

prod uce d unmatchab ly de lec tab le . Later, wh en the spacio us

days of plantation and rancho l i fe were no more, the inheri

tors o f their great traditions still pr ized their ability to set a

m e m o r a b l e table with the bo un ty o f the land.

T o d a y , the c oo ki ng of ou r Sou th and So uth we st is a grand

me lan ge of culin ary art s temm ing fr om all the ma ny p eo ple s

who have c o m e to live there—the Engl ish, Fre nch and

Huguenots , Spanish, and the Indians who were there first,

and fro m w h o m all the rest first learned to use the strange

native fo od s— th e co rn and sweet potato es and squash,

the wonderful fruits, and all the harvest o f the seas.



M A R T

THERE'S NO SUBSTITUTEFOR 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-edged

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 softly piled,

when recipe calls for well-beaten eggs.

Covering of foods stored in the refrigerator

depends upon the type of refrigerator used—

conventional or moist-cold.

FOR THESE RECIPES—WHAT TO USE

BAKING POWDER—double-action type.

BREAD CUBES-—one slice fresh bread equals

about 1 cup soft crumbs or cubes. One slice dry

or toasted Dread equals about %

A cup dry cubes or14 cup fine, dry crumbs.

BUTTERED CRUMBS—soft or dry bread or crack

er crumbs tossed in melted butter or margarine.

Use 1 to 2 tablespoons butter or margarine for

1 cup soft crumbs and 2 to 4 tablespoons butter

or margarine for 1 cup dry crumbs.

CHOCOLATE—unsweetened chocolate.

CORNSTARCH—one tablespoon has the thick

ening power of 2 tablespoons flour.

CREAM—light, table or coffee cream, contain

ing not less than 18% butter fat.

HEAVY or WHIPPING CREAM—containing not

less than 36% butter fat.FLOUR—ail-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.) If cake

flour is required, recipe will so state. If necessary,

substitute 1 cup minus 2 tablespoons all-purpose

flour for 1 cup cake flour.

GRATED PEEL—whole citrus fruit peel finely

grated through colored part only; white partis bitter.

HERBS and SPICES—ground unless recipe speci

fies otherwise.MONOSODIUM GLUTAMATE—a crystalline ce

real or vegetable product that enhances natural

flavors of foods.

OIL—salad or cooking type. Use olive oil only

when recipe so directs.

ROTARY BEATER—hand-operated (Dover-type)

beater, or electric mixer.

SHORTENING—hydrogenated vegetable short

ening, all-purpose shortening, butter or marga

rine. Use lard or oil when specified.

SOURED MILK—sweet milk added to 1 table

spoon vinegar or lemon juice in measuring cup

to fill cup to 1-cup line; or buttermilk.

STUFFED OLIVES—pimiento-stuffed olives.

SUGAR—granulated sugar (cane or beet).

VINEGAR—cider vinegar unless specified.

HOW TO DO IT

BLANCH ALMONDS—flavor and texture of nutsare best maintained when they are allowed to re

main in water for shortest possible time. There

fore, blanch only about Vi cup at a time; repeatas necessary for larger quantities.

Bring to a rapid boil enough water to cover the

shelled nuts. Drop nuts into water. Turn off heat

and allow nuts to remain in water about 1 min.;

drain or lift out with slotted spoon or fork. Place

between folds of absorbent paper; pat dry.

Squeeze nuts between thumb and fingers to re

move skins; or peel. Place on dry absorbent

paper; to dry thoroughly, shift frequently to dry

spots on paper.

TOAST NUTS—place nuts in a shallow baking

dish or pie pan and brush lightly with cooking

oil. Heat in oven at 350°F until delicatelybrowned. Move and turn occasionally with spoon.

Or put nuts into a heavy skillet in which butteror margarine (about 1 tablespoon per cup of nuts)

has been melted; or use oil. Heat until nuts are

lightly browned, moving and turning constantly

with a spoon, over moderate heat. If necessary,

drain nuts on absorbent paper.

SALT NUTS—toast nuts; sprinkle with salt.

BOIL—cook in liquid in which bubbles rise

continually and break on the surface. Boiling

temperature of water at sea level is 212°F.

BOILING WATER BATH—set a deep pan on oven

rack and place filled baking dish in pan. Pourboiling water into pan to level of mixture in bak

ing dish. Prevent further boiling by using given

oven temperature.

CHILL GELATIN—set dissolved gelatin mixture

in refrigerator or in pan of ice and water untilslightly thicker than consistency of thick, un

beaten egg white, or until mixture begins to gel

(gets slightly thicker). If mixture is placed over

ice and water, stir frequently; if placed in refrig

erator, stir occasionally.

CLEAN CELERY—trim off root end and cut off

leaves. Leaves may be chopped and used for

added flavor in soups and stuffings: leaves may beleft on inner stalks when serving as relish. Sep

arate stalks, remove blemishes and wash. Then

proceed as directed in recipe.

CLEAN GARLIC—separate into cloves and re

move thin, papery outer skin.

4



6

HOW TO COOK VEGETABLES

Wash freth vegetables, but do not allow them to

stand in water fo r any length o f time. If wilted,put into cold water for a few minutes. Cauliflowershould be soaked 20 to 30 min. in cold saltedwater before cooking, in order to remove dustand small insects which sometimes lodge betweenthe flowerets. To keep vegetables flavorful and toretain their minerals and vitamins, cook themcarefully and quickly.

Have water boiling rapidly before adding vegetables. Add salt at beginning o f cooking period(M teaspoon per cup of water). After addingvegetables, again bring water to boiling as quickly

as possible. If more water is needed, add boilingwater. Boil at a moderate rate until vegetables are

just tender; then drain vegetables and serve themimmediately.

In general, cook fresh vegetables in a coveredpan, in the smallest possible amount of water andas quickly as possible.

Cook frozen vegetables without thawing (ex

cept thaw corn on c ob and partially thaw spinach). Break frozen block apart with fork as itthaws in cooking. Use as little boiling saltedwater as possible for cooking. Do not overcook;much less cooking time is required than forfresh vegetables. Follow directions on packagefor amount of water and time.

A C H E C K - L I S T F O R S U C C E S S F U L B A K I N G

V READ AGAIN "It's Smart To Be Careful—There's No Substitute for Acc ura cy ," page 4.V PLACE OVEN RACK so center-top of product

will be almost at center of ove n.V HAVE ALL INGREDIENTS at room temperatureunless recipe directs otherwise.

V SIFT ALL FLOUR except whole-grain types before measuring. Spoon lightly into measuringcup. Do not jar cup . Level with straight-edgedknife or spatula.V CREAM SHORTENING (alone or with flavor

ings) by stirring, rubbing or beating with spoonor electric mixer until softened. Add sugar insmall amounts; cream after each addition untilall graininess disappears and mixture is light andfluffy. Thorough creaming helps to insure a finegrained product.

V BEAT WHOLE EGGS until thick and softlypiled, when recipe calls for well-beaten eggs.

V BEAT EGG WHITES as follows: frothy—entiremass forms bubbles; rounded peaks—peaks turnover slightly when beater is slowly lifted upright;stiff peaks—peaks remain standing when beateris slowly lifted upright.V BEAT EGG YOLKS until thick and lemon-colored, when recipe calls for well-beaten egg yolks.V WHEN LIQUID and DRY INGREDIENTS are added

alternately to mixtures, begin and end with dry.Add dry ingredients in fourths, liquid in thirds.After each addition, beat only until smooth (donot overheat). Scrape spoon or beater and bot tomand sides of bowl during mixing.If using an electric mixer, beat mixture at low

speed when adding liquid and dry ingredients.

V PREPARE PAN—For cakes with shortening,grease bottom of pan only; line with waxed paper.For quick breads, grease bottom of pan only, orgrease baking sheet lightly. For cookies, greasecookie sheets lightly. If recipe directs, "Set outpan," do not grease or line pan.

V FILL CAKE PANS one-half to two-thirds full.V TAP BOTTOM of CAKE PAN sharply with handto release air bubbles before placing in oven.V APPLY BAKING TESTS when minimum baking

time is up. Test cake or quick bread by touchinglightly 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 COOL BUTTER CAKES 10 min. in pan on cool

ing rack after removing from oven; cool cookieson cooling racks unless recipe directs otherwise.V REMOVE CAKE from pan after cooling. Runspatula gently around inside of pan. Cover withcooling rack. Invert and remove pan. Turn cakeright side up immediately after peeling off waxedpaper. Cool cake completely before frosting.

V FILL LAYER CAKES—Spread filling or frostingover top of bottom layer. Cover with the secondlayer. Repeat procedure if more layers are used.If necessary, hold layers in position with woodenpicks; remove when filling is set.V FROST FILLED LAYER CAKE—Frost sides first,

working rapidly. See that frosting touches plateall around bottom, leaving no gaps. Pile remaining frosting on top of cake and spread lightly.V REMOVE QUICK BREADS from pans as soon as

they come from the oven, unless recipe directsotherwise.



decorative pink shrimp, often cast for this role in both

South and Southwest, whose waters supply them

so generously. Shrimp are frequently teamed with

the uniquely delicious avocado, also native both

east and west of the great Mississippi River.

Bacon-Wrapped Shrimp

Prepare and set aside to chill

Chili Dip (page 8)

Cook

1 lb. fresh shrimp with shells (see

Cooked Shrimp, page 36)

Combine in a small saucepan

Vi cup butter or margarine

VA teaspoons chili powder

1 clove garlic (page 4), minced

or crushed in a garlic press

Set over low heat, stirring occasionally, until

butter or margarine is melted and heated thor

oughly. Remove from heat and set aside.

Cut into halves

8 slices bacon

Wrap one-half slice around each shrimp and

secure with a wooden pick.

Set temperature control of range at Broil

(500°F or higher). Arrange shrimp on broiler

rack. Brush with the butter sauce. Place rack

in broiler so tops of shrimp are about 3 in.

from source of heat. Broil 5 min., brushing

once with sauce. Carefully turn shrimp, brush

with sauce and broil second side 5 min., or

until bacon is cooked, brushing once againduring cooking.

i f'%

Place on a warm platter; garnish with

Lemon wedges

Parsley

Serve immediately with the Chili Dip.

About 16 appetizers

Shrimp Spread

A delectable spread for canapes.

An electric blender will be needed.

Cook

Vi lb. fresh shrimp with shells

(see Cooked Shrimp, page 36)Put into electric blender container

2 tab lespoons mayonnaise

1 tablespoon lemon juice

Vi te asp oo n Worcestershire sau ce

Vi teaspoon salt

1 thin slice onion (page 5)

Add a few shrimp, cover container and turn on

motor. Add shrimp a few at a time and blend

just to a smooth paste. About M cup spread

Bacon-Wrapped Shrimp and

Chili Dip (page 8)



8

Guacamole

South of the border, Guacamole turns up in

many guises—as salad, sauce, garnish, or as

a tortilla filling. But Americans like it best as

a dip to be eaten with crisp crackers or potato

chips.

Rinse and dip into boiling water for a fewseconds to loosen skin

1 tomato

Peel, cut out stem end and chop tomato.

Rinse, cut into halves and remove pit from

1 la rge, ripe a v o c a d o

Carefully scoop out pulp, reserving the shells

to use as containers for serving the dip. Put

the pulp into a bowl and mash well with a fork.

Blend in the chopped tomato and

2 t eas poo ns grated onion

1 teaspoon ol ive oi l

1 teaspoon lemon juice

V* teaspoon salt

Vi teaspoon pepper



Blend until ingredients are thoroughly mixed.

Set in refrigerator to chill and to allow flavors

to blend.

To serve, spoon the dip into the avocado shells.

Sprinkle with paprika. About VA cups dip

Plantation Cheese Log

Put through medium blade of food chopper

1 cup (about 4 oz.) pecans

2 clov es garlic (p age 4)

Put into a bowl and blend together thoroughly6 oz. cream cheese, softened

Vi tea spo on Worcestershire sa uce

Vi teaspoon M a g g i ' s season ing

Vi teaspoon salt

4 drops taba sco sauce

Blend in the pecan-garlic mixture. Shape into

a roll about 7 in. long and in. in diameter.

Sprinkle evenly over a sheet of waxed paper

1 Vi teas poon s chil i p owd er

Roll the log in the chili powder, coating it

evenly. Wrap tightly in waxed paper or mois

ture-vapor-proof-material. Chill in refrigerator

until cheese log is firm and flavors are blended

(about 4 hrs.).

Serve with crisp crackers. One cheese log

Chili Dip

Hard-cook (page 5) and chop

1 egg

Add and mix thoroughly with egg

% cup may onn ais e

3 tabl espo ons cho pp ed sweet pickle

1 tablespoon chopped stuffed olives

1 tablespoon chil i p owd er

1 Vi teaspo ons grated onio n

Cover and set aside in refrigerator 1 to 2 hrs.

to chill and to allow flavors to blend.

About 1 cup dip

Shrimp and Avocado Cocktail

Cook

1V4 lb s. fresh sh ri mp with shel ls(see Cooked Shrimp, page 36)

Chill in refrigerator until ready to serve.

Prepare and chill in refrigerator

Peppy Cocktail Sauce (on this page)

Just before serving, rinse, peel, cut into halves

and remove and discard pit from

1 smal l avocado

Dice and mix with the shrimp.

Arrange in 6 chilled sherbet glasses

Lettuce or curly endive

Arrange the shrimp and avocado in the glasses.

Top each serving with some of the Peppy

Cocktail Sauce. Serve with

Lemon wedges

6 servings

Peppy Cocktail Sauce

Mix thoroughly in a small bowl1 cup ketchup

1 tablespoon lemon juice

1 tab lespoon prepared horse-radish

1 tablespoon sugar

1 teaspoon onion juice

Vi teaspoon salt

Vi teaspoon mon oso diu m glutamate

Vi teasp oon Worcestershire sa uce

Few drops tabasco sauce

Cover; chill in refrigerator. About 1 cup sauce



Creole gumbos, shellfish bisques and chowders, and

meat and bean soups from over the border.

Chicken GumboGumbo is a Choctaw Indian word for okra,

which has come to be used for any thick soup

made with okra. File is a powder made from

sassafras leaves which is sometimes used in

thick soups in place of okra—in which case the

soup becomes a "gumbo file." Whether made

with okra or file, these hearty and flavorful

soups are one of the glories of Creole cooking.

Set out a heavy sauce pot having a tight-fitting

cover, or a Dutch oven .

Clean

1 frying chicken, 2 to 3 lbs.

reody-to-cook weight

(I f frozen, thaw according to directions on

package.) Disjoint and cu t into serving-size

pieces. Rinse; pat chicken pieces and giblets

dry with absorbent paper.

Coat chicken pieces evenly by shaking 2 or 3 ata time in a plastic bag containing a mixture of

Vi cup flour

IV i teaspoons salt

1 teaspoon mo nos od ium glutamate

Vi teaspoon pepper

Heat in the sauce pot over medium heat

Fat (to at least Vi-in. depth)

Put chicken pieces, meaty ones first, skin side

down in sauce pot. Put in less meaty pieces as

others brown. To brown all sides, turn piecesas necessary with tongs or two spoons. When

chicken is evenly browned, remove sauce pot

from heat. Remove chicken and set aside. Po ur

oil' and reserve fat.

Whi le chicken is cooki ng, set out

1 pkg. (10 oz.) frozen okra

Prepare

Vi

Vi

Vi

Vi

1

cup diced cooked h am

cup (about 1 medium-size) chopped

onion (page 5)

cup (about 1 medium-size) chopped

green pepper (page 5)

cup chopped celery (p a g e 4)

clove garlic (page 4), minced or

crushed in a garlic press

Break the okra apart and cut into M-in. slices.

Thoroughly drain, reserving liquid, contents o f

1 N o. 2Vi can tomatoes (about

1 % cups , drained)

Cut tomatoes into pieces with a spoon.

Return 2 tablespoons of reserved fat to sauce

pot and add chopped vegetables, ham and gar

lic. Cook over medium heat until onion is

transparent, occasionally moving and turning

mixture with a spo on. Add the okra, tomatoes,

1 cup of the reserved toma to liquid andVi cup water

1 teaspoon salt

1 teaspoon minced parsley

Vi teaspoon pepper

Vi tea spo on caye nne pepper

Vi tea spo on chili pow der

Vi teaspoon thyme

Vi bay leaf, crushed

Return chicken to sauce pot, cove r and simmer

for about 25 min., or until chicken is tenderwhen pierced with a fork. Remove from heat.

Using a slotted spoon, remove chicken pieces

from gumbo. Cool chicken slightly; remove

meat from bones and cut into pieces. Return

chicken to gumbo and cook 10 min. longer.

About 8 servings

9



Oyster Stew

Here the electric blender truly comes into its

own—for in no other way can the oyster be so

easily and so completely chopped and thus

compelled to yield up its full rich flavor.

Remove any shell particles from

1 pi . oysters

Heat in a 2-qt. sauce pan

Vi cup butter

Add the oysters and the oyster liquid to the

saucepan. Cook very slowly until the edges of

the oysters begin to curl.

Meanwhile, scald (page 5)

2 cups milk

2 cups cream

Put oysters and coo kin g liquid into blender

container with

2 teaspoons salt

Vi teaspoo n mon oso diu m glutamate

Vi teaspoon pepper

Vi teaspoon mace

Cover container and blend 2 or 3 seconds,

until oysters are coarsely chopped.

Pour blended mixture into saucepan in whichoysters were cooked. Stir in scalded milk and

cream. Heat slowly; do not boil.

Place pats o f butter in serving bowls and pou r

hot soup over them. Serve immediately.

6 or 7 servings

Shellfish Chowder

Set out

1 cup shucked clams

Drain thoroughly, reserving liquid

1 pt. oystersPick over oysters to remove any shell particles.

Dice

Vi lb. scal lops

Put the reserved oyster liquid into a saucepan.

Add clams, oysters and scallops. Heat over

medium heat 5 min. Drain, reserving liquid.

Prepare in a large saucepan

3 cups Quick Chicken Broth (page 5)

Add the reserved liquid and3 A cup cream or milk

Bring to boiling. Add, stirring constantly, and

cook until soup is thickened

3 tabl esp oons quick-cooking tapioca

Vigorously stir 3 tablespoons hot soup into

3 egg yolks, s l ight ly beaten

Immediately blend egg-yolk mixture into hot

soup. Cook over low heat 2 to 3 min., stirring

constantly to keep mixture coo kin g evenly.

(Do not overcook or allow soup to boil.) Stir

in the clams, oysters, scallops and


Vi teaspoon celery salt

Vi teaspoon salt

Vi teaspoon pepper

Heat mixture thoroughly. About 6 servings

10



11

Sopa de Albondigas(Soup with Meat Balls)

Set ou t a large saucepan having a tight-fitting

cover, and a large skillet.

Prepare and pour into the saucepan

1 qt. Quick Meat Broth (page 5)

Force through sieve or food mill contents of

2 No. 2 cans tomatoes (4 cups,

sieved)

Add tomatoes to the broth with

Vi cup minced onion

1 teaspoon chili p ow de r

1 teaspoon salt

Vi teaspoon pepper

Set over high heat and bring to boil ing . Reduce

heat and simmer about 30 min.

Meanwhile, com bine and set aside

Vi cup fine, dry bread crumbs

Vi cup water

Mix lightly in a bowl

Vi lb. ground beef

Vi lb. ground pork

1 egg, beaten

2 teaspoons minced oni on


and a mixture of Vi teaspoon chili po wd er

Vi teaspoon salt

Vi teaspoon thyme

Blend in bread crumb mixture. Shape into balls

about % A in. in diameter.

Heat in the skillet over medium heat

1 tablespoon fat

Add meat balls and brown on all sides, turning

occasionally. Remove from skillet to absorbent

paper to drain.

Add to the broth the meat balls and

1 sprig mint

Cover and simmer about 20 min . Remove mint.

Serve several meat balls in earli bowl of soup.

About 8 servings

Gazpacho Soup

Dashing and colorful as a Spanish dance, this

"salad soup" will add excitement to an every

day menu. When made by Spanish cooks, gaz

pacho is often jellied, but this easy blender ver

sion is simply chilled thoroughly before serving.


Prepare and set aside to coo l

2 cup s Qui ck Meat Broth (pa ge 5)

Combine in a small bowl and set aside

3 tablespoons ol ive oil

1 clove garl ic (page 4) , cut into

pieces (impale pieces on w o o d e n

pick for easy removal )

Put into the blender container, cover and

blend to make coarse crumbs4 to 6 saltine crackers

Turn crumbs out into a large bowl.

Put cooled broth into blender container with

Vi onion (page 5), sliced

3 stalk s celery ( pa ge 4) , cut in pieces

4 sprigs parsley

2 or 3 sprigs water cress

Cover and blend until coarsely chopped .

Pour over crumbs in bowl. Remove and discard garlic from olive oil and stir oil into vege

table mixture. Add and mix well

2 cups tomato juice

2 tab lespoo ns lemon juice

1 teaspoon sal t

Vi teaspoon pepper

3 or 4 drops tabasco sauce

Set in refrigerator until soup is thoroughly

chilled and flavors are blended (about 4 hrs.).

Just before serving, rinse, peel, cut out stem

end and cut into eighths

1 medium-size ripe tomato

Rinse and cut into 'A-in. slices

Vi small cucumber

Add tomato and cucumber to soup. Serve in

chilled bowls,— _ About 6 servings



13

Beaten Biscuits

A Southern favorite from ''way back, these are

the only biscuits that are properly served cold.

Recipes and methods of beating vary from

kitchen to kitchen, but the cook who can still

turn out good beaten biscuits to pair with ham

as sandwiches, or to escort cream soups or chicken salad to the table, may be justly proud.

Set out baking sheets.

Sift together into a bowl

4 cups sifted flour

2 teasp oons su ga r

1 teaspoon salt

Cut in until the mixture resembles coarse

corn meal

Vi cup lardStir in about

1 cup milk

Use just enough milk to make a stiff dough.

Turn dough out onto a lightly floured surface

and knead or beat with a wooden spoon until

dough blisters, about 30 min.

Roll dough about Vi in. thick. Cut out biscuits

with a floured lJ^-in. cutter. Prick with a fork

and place on baking sheets.

Bake at 350°F about 30 min., or until very

delicately browned. About 3 doz. biscuits

Corn Meal Muffins

A Base Recipe

Grease bottoms of 12 2/4-in. muffin pan wells.

Melt and set aside to cool

Vi cup butter or margar ine


Vi cup sifted flour

1 tablespoon sugar

1 tablespoon baki ng po wde r3

A teaspoon salt

Mix in

1 Vi cups white corn meal

Make a well in center of dry ingredients.

Blend together the melted shortening and1 e g g , well beaten

1 cup milk

Add all at one time to dry ingredients. Beat

with rotary beater until just smooth, being

careful not to overmix. Cut against side of

bowl with spoon to get enough batter at one

time to fill each muffin pan well two-thirds full.

Place spoon in well and push batter off with

another spoon or spatula. Fill any empty wells

one-half full with water before baking.

Bake at 425°F 20 to 25 min., or until muffins

are an even golden brown.

Run spatula around each muffin and lift out.

If necessary to keep muffins warm before serv

ing, loosen muffins and tip slightly in wells.

Keep in warm place. 1 doz. muffins

—Corn Bread

Follow A Recipe. Turn batter into a greased

8x8x2-in. pan; spread to corners. Bake about

20 min., or until bread tests done (page 6).

—Crisp Corn Sticks

Follow A Recipe. Grease 12 iron corn-stick

pan sections and preheat 15 min. in oven.

Spoon batter into sections, filling each three-

fourths full. Bake 10 to 15 min.

Stay-Popped Popovers

Grease thoroughly with cooking oil 6 or 7 heat-

resistant glass custard cups; or grease iron

popover pans and preheat 15 min. in oven.

Sift together and set aside

1 cu p sifted flour

Vi teaspoon salt

Beat until thick and piled softly

2 e g g sMix in

1 cup milk

2 teaspoons melted butter or

margar ine

Make a well in center of dry ingredients. Pour

in liquid mixture. Beat with rotary beater until

batter is very smooth . Fill custard cups or

popover pans half-full of batter.

Bake at 450°F 10 min. Reduce temperature to

350°F and bake 40 min. Serve immediately.

6 or 7 large popovers

Note: If a drier interior is desired, make a slit

in the side of each baked popover to allow

steam to escape. Return to oven with heat

turned off and allow popovers to dry 10 min.



14

California Fruit-Nut Bread

California Fruit-Nut Bread

Prepare (page 6) a 9)4x5Mx2M-in. loaf pan.

Was h and cut into 8 sectio ns (peel and pulp ),

removing any seeds

1 medium-size orange „

Set out

1 cup (about 7 oz.) pitted dates

Vi cup (about 2 oz.) walnuts

Force orange sections, nuts and dates through

the medium blade of a food chopper, reserving

juice in a 1-cup measuring cup for liquids.

Melt and set aside to cool

3 tablespoons butter or margarine

Sift together into a large bowl

2V2 cups sifted flourVA cup sugar

1 tablesp oon baking po wder

1 teaspoon salt

Vi teaspoon baking soda

Add to juice from orange mixture

Buttermilk (enough to make 1 cup

l iquid)

Blend into liquid the melted butter and

1 e g g , well beaten

Make a well in cen ter of dry ingredients andadd, all at one time, the liquid ingredients and

orange-date-nut mixture. Beat until blended.

Turn into the pan and spread to corners.

Bake at 350°F about 1M hrs., or until bread

tests don e (page 6 ) .

Cool, wrap and store overnight. 1 loaf bread

Southern Spoon Bread

A Base Recipe

This is veritably the queen of corn breads—

light and fluffy as a dream, and so delicate that

it must be ladled onto your plate and eaten,

dripping butter, with a spoon. Most of the

South prefers spoon bread made with white

corn meal, and agrees that it must never,

never be kept waiting.

Thoroughly grease a 2-qt. casserole.

Scald (page 5) in top of double boiler

2 cups milk

Meanwhile, beat until thick and lemon-colored

4 e gg yolk s

Set aside.

W hen milk is scalded, add very gradually,

stirring constantly

1 cup white corn m e a l

Stir until mixture thickens and becomes

smoo th. R em ov e doub le boiler top from sim

mering water. Q uickly and thorough ly blend

mixtu re into the beat en egg yolk s with


1 tablespoon sugar

Vi teaspoon sal tUsing clean beater, beat until rounded peaks

are formed

4 egg whites

Spread egg yolk mixture over beaten egg whites

and gently fold (page 5) together. Turn into

the casserole.

Bake at 375°F 35 to 40 min., or until a wooden

pick or cake tester comes out clean when in

serted in center.

Serve at once with butter or margarine.

6 to 8 servings

—Cheese Spoon Bread

Follow A Recipe. Add with the butter, sugar

and salt, Wi cups (about 6 oz.) grated sharp

Cheddar cheese.



15

Virginia Lemon-Raisin Buns

Baking sheets will be needed.

Chop and set aside

% cup (abou t 4 oz.) dark seedless

raisins

Scald (page 5)1 cup milk

Meanwhile, soften

T pkg. active dry yeast

in

VA cup warm water, 110°F to 115°F

(Or if using compressed yeast ,

soften 1 cake in VA cup luke

w a r m water, 80°F to 85°F.)

Let stand 5 to 10 min.

Meanwhile, put into a large bowl

6 tablespoons butter or margar ine

VA cup sugar

1 teaspoon salt

Pour scalded milk over ingredients in the bowl.

When lukewarm, stir mixture, and blend in,

beating until smooth

1 cup sifted flour

Stir softened yeast and add mixing well.

Measure2Vi to 3 cu ps sifted flour

Add about one-half the flour to the yeast

mixture and beat until very smooth. Beat in

the raisins and

1 teaspoon lemon extract

Then beat in enough remaining flour to make a

soft dough. Turn dough onto a lightly floured

surface and allow it to rest 5 to 10 min.

Knead dough by folding opposite side over to

ward you. Using heels of hands, gently push

dough away. Give it a quarter turn. Repeat

process rhythmically until the dough is smooth

and elastic, 5 to 8 min., using as little addi

tional flour as possible. Always turn the dough

in the same direction. Form dough into a ball

and put it into a greased deep bowl just large

enough to allow dough to double. Turn dough

to bring greased surface to top. Cover with

waxed paper and towel and let stand in a warm

place (about 80°F) until dough is doubled

(about \Vi hrs.).

Punch down dough with fist; pull edges of

dough in to center and turn dough completely

over in bowl. Cover and let rise again until

almostdoubled (about 1 hr.). Again punch down

dough and turn it onto a lightly floured surface.

Cover and allow dough to rest 5 to 10 min.

Lightly grease baking sheets.

Rolling about one half of the dough at a time,

roll it Vi in. thick. Cut with a lightly floured

2-in. round cutter. Place buns about 1 in.

apart on baking sheet. Brush withMelted butter

Cover and let rise about 45 min., or until

dough is light.

Bake at 375°F about 15 min.

About 2Yi doz. buns

Hush Puppies

According to a hardy legend, "Hush Puppies"

originated at a fish fry when someone dropped

corn-bread batter into the kettle of heated fat

and tossed the fried cakes to the hungry dogs

to quiet their whining. They looked and

smelled so tempting that folks, not dogs, have

been eating them ever since!

Set out a deep saucepan or automatic deep-

fryer and heat fat to 375°F (page 5) .

Mix together

2 cup s corn m e a l

V3 cup chopped onion (page 5)

1 tablespoon flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sal t

Blend thoroughly

1 e g g , well beaten

VA cups buttermilk

Make a well in center o f dry ingredients andadd liquid mixture all at one time. Mix until

well blended.

Form into small cakes (about 1 tablespoon for

each cake).

Deep-fry only as many cakes at one time as

will float uncrowded one layer deep in the hot

fat. Fry 3 to 4 min., or until well browned.

Turn cakes with tongs or a fork as they rise to

the surface and several times during cooking(do not pierce).

Remove cakes with a slotted spoon; drain

over fat for a few seconds before removing to

absorbent paper.

Serve hot with fried f ish.

About 2 doz. Hush Puppies



Green salads and tomatoes are favorites in the South and

Southwest as everywhere else in the country. But

native fruits and nuts and long tradition play

their part in giving a local character to

these ahvays cool, always appetizing refreshers.

Southwestern Salad Bowl(See center color photo)

Creamy avocado slices, juicy grapefruit sec

tions and onion rings—mmmml A perfect pick

up for days when the mercury soars.

Set out a salad bowl.

Rinse, discarding bruised leaves, pat dry and

chill

Bibb lettuce or leaf lettuce (enoughto line the salad bowl)

With a sharp knife, cut away peel from

1 large grapefruit

Remove sections by cutting on either side of

dividing membrane, working over a bowl to

save the juice. Set aside.

Rinse, peel, cut into halves and remove and

discard pit from

1 large avocado

Slice into bowl containing the grapefruit juice.

Toss slices gently to coat with juice (this helps

to prevent discoloring).

Arrange the slices of avocado alternately with

grapefruit sections on lettuce in salad bowl.

Cover and chill in refrigerator.

Just before serving, garnish with thin onion

rings. Serve with French Dressing (page 21).

4 to 6 servings

Jean Lafitte Salad

Set out

1 cup dice d, chilled cook ed meat or

poultry

PrepareVi cup diced cooked potato

Vi cup diced cooked carrots

Vi cup cut cooked green beans

2 tab les poon s chopped sweet pickle

Toss meat and vegetables with a mixture of

Vi teaspoon salt

V* teaspoon mon oso diu m glutamate

V» teaspoon pepper

Add and toss until meat and vegetables are

well coatedVi cup French Dressing (page 21)

Chill in refrigerator at least 1 hr.

Meanwhile, hard-cook (page 5) and chop

1 e g g

Add the egg and toss lightly to mix thoro ughly.

About 6 servings

1



Chicken SaladA Base Recipe

No Southern party, reception, ball or cotillion

is reckoned complete without chicken salad, and

many recipes for it are family heirlooms.

Prepare and put into a large bowl

3 cup s cub ed coo ked chicken

1 cup diced celery (page 4)

Mix together and add to chicken and celery

Vi cup Cooked Salad Dressing

(page 21)

Vi teaspoon salt

Vi teaspoon mon osod ium g lutamate


Serve in

Crisp lettuce cups

If desired, garnish with capers or ol ives .

About 6 servings

—Elegant Chicken Salad

Follow A R eci pe. Mix with the chicke n and

celery Vi cup small seedless grap es (or halved

and seeded green grapes) and A cup moist

shredded coconut, cut. Just before serving,

mix in l A cup pecans or blanched a l m o n d s ,

toasted (page 4).

Beat A cup chilled whipping cream until

cream is of med ium c ons iste ncy (piles softly)and blend into salad dressing.

—Turkey Salad

Follow A Recipe. Substitute 3 cups cubed

cooked turkey for chicken.

Molded Chicken Salad

Set out a 154-qt. mold.

Hard-cook (page 5) and set aside

3 e g g s

Pour into a small bowl

Vi cup cold water

Sprinkle evenly over cold water

1 tab lespoon (1 env.) unflavored

gelatin

Let gelatin stand about 5 min. to soften.

Dissolve gelatin completely over very hot

water; stir and blend it into a mixture of

1 Vi cups (10Vi~ to 11-oz. can) condensed

cream of chicken soup

Vi cup ma y o n n a is e

2 tablespo ons prepared hor se-radish

Chill (page 4) until mixture begins to gel (gets

slightly thicker).

Meanwhile, lightly oil the mold with salad or

cooking oil (not olive oi l) ; set aside to drain.

Chop the hard-cooked eggs and prepare

1 cup diced cooked chicken

Vi cup chopped celery (page 4)

Vi cup chopped cucumber

Vi cup small seedless grapes

When gelatin mixture is o f desired consist

ency, blend in the chicken, celery, cucumber,

hard-cooked eggs, grapes andVi cup (about 2 oz.) pecan halves

Turn into the prepared mold and chill in re

frigerator until firm.

Unmold (page 5) onto chilled serving plate.

Garnish with curly endive or other greens.

About 8 servings

18



19

Colorful Vegetable Salad

Prepare

1 medium-size cucumber, sl iced 3

A cup cooked peas 3

A cup diced cooked carrots

VA cup chopped green pepper (page 5)

VA cup sliced stuffed olives

Rinse, cut out stem end and slice

1 medium-size tomato

Peel, rinse, cut off green tops to with in 3 in.

of white part, and slice

6 green onions

Mix the vegetables together, tossing lightly.

Blend together 3

A cup m a y o n n a i s e

1 tablespoon chil i sauce1 teas poo n prepared horse-rad ish

Turn dressing ove r vegetables and toss l ightly .

Serve in crisp lettuce cups. 6 servings

Citrus-Pecan Mold

Set out a lA-qt. mold.

Pour into a small bowlVi cup lime juice

Sprinkle evenly over lime juice

2 tablespoons (2 env.) u n f a v o r e d

gelatin

Let stand 5 min. to soften.

Heat until very hot

VA cups orange juice

Remove from heat and immediately stir in soft

ened gelatin until gelatin is completely dis

solved. Stir in, in order

% cup sugar

VA teaspoon salt

2 cups ging er ale

Chill (page 4) until gelatin mixture is slightly

thicker than consistency of thick, unbeaten

egg white.


cooking oil (not olive oi l ) ; set aside to drain.

Using a sharp knife, cut away peel and remove

sections (by cutting on either side of dividing

membrane) from enough oranges to yield

2 cups ora nge sections

Remove and discard any seeds.

Coarsely chop and set aside

% cup (about 2V2 oz.) pecans

Wh en gelatin mixture is of desired con sis ten cy,

mix in the orange sections and pecans. Turn

into prepared mold and chill in refrigerator

until firm.

To serve, unmold (page 5) onto chilled serving

plate. About 8 servings

Molded Avocado-Kumquat Salad

A Base Recipe

Smooth avocado -\-tangy kumquat = delightful

salad; fit for a party!

Set out a 1-qt. mold.

Empty into a bowl1 pkg . lemon-f lavo red gelat in

Add and stir until dissolved 3

A cup very hot water

Blend in

VA cups ginger ale

VA teaspoon sal t

Chill (page 4) until mixture is slightly thicker

than consistency of thick, unbeaten egg white.


cooking oil (n ot olive o il ); set aside to drain.

Remove leaves, rinse, drain and thinly slice

1 pt. kumquats (about 2 cups,

sliced)

Rinse, peel, cut into halves, remove and dis

card pits from, and dice

2 smal l av oc ad os (about VA

cups, diced)

Wh en gelatin mixture is of desired cons ist ency ,

mix in the kumquats and avocados. Turn gelatin mixture into the prepared mold and chill

in refrigerator until firm.

To serve, unmol d (page 5) on to chilled serv ing

plate. If desired, garnish with curly endive.

About 6 servings

—Molded Avocado-Grapefruit Salad

Follow A Rec ipe ; increase hot water to VA

cups and substitute Vi cup grapefruit juicefor the ginger ale. Substitute 1 cup grape

fruit sections for the kumquat slices. To pre

pare grapefruit sections, cut away peel from

the grapefruit. Remove sections by cutting on

both sides of membranes that divide them,

working over a bowl to save juice. Remove

and discard the seeds.

http://-/-tangy

http://-/-tangy

http://-/-tangy



20

Cucumber Ice Salad

Set refrigerator co nt ro l at coldest operating

temperature. Chill a bowl in refrigerator.

For Cucumber Ice—Heat togethe r in top o f

a double boiler, stirring occasionally, until

marshmallows are melted16 (Vi lb.) m a r s h m a l l o w s , cut

V3 cup l emon juice

Meanwhile, rinse, pare, cut into halves length

wise and remove seeds from

2 medium-size cucumbers

Grate cucumbers (enough to yield 2 cups

pulp) and mix with

1 teas poo n grated onion

Vi teaspoon sal t

3 dro ps green fo od coloringFew grains cayen ne pepper

Remove marshmallow mixture from simmer

ing water; blend in cucumber mixture. Pour

into a refrigerator tray. Place in freezing com

partment of refrigerator and freeze until mix

ture is mush-like in consistency.

Beat until frothy

2 egg whites

Add and beat until rounded peaks are formed1 tablespoon sugar

Turn frozen mixture into the chilled bowl and

beat with rotary beater. Spread egg whites

over cucumber mixture and fold (page 5) to

gether. Immediately return mixture to" refrig

erator tray and freeze until firm (about 4 hrs.)

To Complete Salad —Meanwhile, rinse and

cut Vz-in. slices from tops of

8 medium-size tomatoes

Removepulp with a spoon. Invert the shellsand place in refrigerator to drain and chill

while cucumber mixture is freezing.

To serve, fill the tomato shells with Cucumber

Ic e and serve at once on chilled salad plates.

8 servings

Fresh Fruit Salads

Wherever the weather is warm and fresh fruits

are abundant, fruit plates are sure to be favor

ites—with the homemaker because they are so

easy to prepare and serve, and with everyone

else because they are beautiful, cool, delicious

and satisfying.

Simplest of all to make ready is the "se rve

yo ur se lf " salad. In the center o f a large serving

platter, place a mound or bowl of seasoned

cottage cheese, topped colorf ully with a sprin

kling of papr ika, or of minced chives orparsley, or with a maraschino cherry. Around

the cottage cheese arrange lettuce cups, and

fill each with a different fruit in se ason:

orange and grapefruit sections, slices of Jap

anese pers immon, papaya cubes, a v o c a d o

cubes or slices, chunks of ju icy fresh pine

app le , whole ripe strawberries, vari-colored

melon balls.

Be sure that the fruits, greens, cottage cheeseand the platter are thoroughly chilled. Serve

with a simple sirup flavored with lime juice, or

the freshly squeezed lime juice alone.



Fluffy Citrus Salad Dressing

This delicate fruit dressing is at its flavorsome

best when served with a salad of chilled Cali

fornia orange slices and grapefruit sections.

Put a bowl and rotary beater into refrigerator

to chill.

Mix together

3 tablespoons honey

2 to 3 teaspoons lemon, lime or

orange juice

Using chilled bowl and beater, beat until cream

stands in peaks when beater is slowly lifted

upright

Vi cup chilled wh ip pi ng cream

Beat honey mixture into whipped cream with

final few strokes. About VA cups dressing Fluffy Citrus Salad Dressing

French Dressing

A Base Recipe

Combine in a 1-pt. screw-top jar 3

A cup sa lad oil

Vi cup lemon juice or cider vinegar

1 tablespoon sugar 3

A teaspoon sal t


Vi teaspoon pepper

Vi teaspoon paprika

Vi teaspoon dry mustard

Cover jar tightly and shake vigorously. Store

covered in refrigerator. Shake well before using.

About 1 cup dressing

—Honey French DressingFollow A Recip e; use lemon juic e. Omit sugar.

Blend in A cup honey and A teaspoon grated

l emon peel (page 4). For extra flavor, add

Vi teaspoon celery seed.

Cooked Salad Dressing

Mix tho rou ghl y in the top of a dou ble boil er

Vi cup sugar

1 tablespoon flour

Vi t easpoon dry mustard

Vi teaspoon sal t

Vi teaspoo n mo nos odi um glutamate

Vt teaspoon pepper

Add gradually and blend in

1 cup water

Place over direct heat. Stirring gently and

constantly, bring mixture to boiling. Cook 1

to 2 min. longer. Stir in

Vi cup cider v ine gar

Vigorously stir about 3 tablespoons hot mix

ture into

4 e g g yo lk s, sl ightly beaten

Immediately blend egg-yolk mixture into mix

ture in top of double boiler. Place over sim

mering water and cook 3 to 5 min. Stir slowly

to keep mixture coo king evenl y. Remo ve from

iheat and stir in


ICool; store salad dressing in tightly covered

con tainer in refrigerator.

Before using, thin to desired consistency with

cream, fruit juice or vinegar .

About VA cups dressing



M A I N DISHES77ie w^o/e Southland —wesf as tte // as east of the

Mississippi—has a special fondness for certain foods:

for chicken, which is everywhere; for shrimp, which

is to be found all down the Atlantic Coast, along the

Gulf Coast, and up the Pacific shore. When it comes

to meat, the South favors ham and pork; the Southwest is loyal to the cattle and sheep that graze on its

broad ranges. But whatever the principal ingredient

of the main dish, the Southland's cooks are lavish

with flavor, with subtle seasonings and flamboyant

spices, as are Southerners the ivorld over.

Cooked Whole Country Ham

A Base Recipe

Country hams, usually sugar-cured, hickory-

smoked and aged right on the farm, are found

mostly in the South. They are scarce, often high-

priced—and worth, say connoisseurs, every

penny of theprice. The finest of country hams

are aged a year or more, hanging in the farmer's

smokehouse. They require thorough scrubbing,

long soaking, and long slow cooking, after

which there is no more delicious meat in this

world. And don't discard the cooking liquid!

It makes unequalled seasoning for allkinds of

greens and beans.

Scrub thoroughly with warm water, rinse and

put into a large kettle having a tight-fitting

cover

10- to 20-lb. country-style h a m

(If a large kettle is not available, whole ham

may be cut into halves and each piece cooked

separately until done.)

Cover ham completely with cold water, cover

kettle, and soak at least 12 hours.

In same water, bring to boiling over medium

heat. Reduce heat to low and simmer , cov ere d,

15 to 20 min. to the pound, or until internal

temperature reaches 160°F. Internal tempera

ture is obtained by inserting roast-meat ther

mom ete r into center of thickest part of leanat this time, being sure bulb does not rest on

bone or in fat.

Remove ham from kettle. Allow to stand 15

or 20 min. before slicing. This allows meat to

absorb its juice s and b ec om e easier to slice.

Serve ham either hot or cold, cut into thin

slices.

If desired, cook only half of ham ; store un

cooked half in refrigerator for future use.20 to 40 servings

—Baked Country Ham

Follow A R ecipe . Re mo ve ham from kettle

about Vi hr. before done. Remove rind (if any ),

being careful not to remove fat. Making

diagonal cuts, sc ore fat surface o f ham to

form a diamond pattern. Place whole cloves

in centers of diamonds . Place ham, fat side up,

on a rack in a shallow roastin g pan. Spread

glaze over ham and bake at 300°F 30 to 40

min., or until ham is done and glaze is set.

For Glaze—Mix toge ther in a small bowl 1

cu p firmly packed brow n sugar , 1 tablespoon

flour and 1 teaspoon dry mustard. Blend in 2

tablespoons vinegar to form a smooth paste.

22



Baked Ham Slice

A Base Recipe

Set out an l lMx7J^xlM-in. baking dish.

Wipe with a clean, damp cloth and place in

the baking dish

1 smoked ham slice, cut about Vi in.thick

(Allow MioVi lb. meat per serving.)

Insert into ham slice at 1-in. intervals

Whole cloves

Sprinkle over ham a mixture of

2 tables poons brow n sugar

2 tablespoons fine, dry bread crumbs

1 teaspoon grated orange peel

(page 4)


Rinse and cut into 34-in. slices

1 orange

Arrange slices on ham over sugar mixture.

Carefully pour over top of ham slice

VA cup orange juice

Bake at 300°F about 20 min. Occasionally

during baking, spoon liquid in baking dish

over ham slice.

Remove cloves from ham slice before serving.

—Pineapple Baked Ham Slice

Follow A Recipe. Substitute l emon peel for

orange peel, canned pineapple juice for orange

juice and 3 canned pineapple sl ices for the

orange slices.

—Plum Baked Ham Slice

Follow A Recipe. Substitute sirup drained

from 1 No . 2 can of I tal ian plums for orange

juice. Arrange plums around ham slice. Omit

orange slices.

—Ginger Baked Ham Slice

Follow A Recipe. Substitute l emon peel for

orange peel and ginger ale for orange juice.

Omit orange slices.

"Fried" Ham with Red Gravy

A Base Recipe

A ham slice "fried" in this manner is really

panhroiled, and produces just enough drippings

to make the flavorful "red" gravy dear to all

Southerners. To give the palate a real surprise,

try using hot coffee instead of water to make

the gravy, as some cooks do down South.

Heat a large, heavy skillet over medium beat.

Wipe with a clean, damp cloth

1 smoked ham slice, cut VA in. thick

Allow Vs to Vi lb. meat per serving.

Rub hot skillet with piece of fat trimmed from

ham. Place ham slice in skillet and cook over

medium heat. Maintain a temperature which

allows juices to evaporate rather than collect

in pan. With too low heat, meat will simmer in

its own juices and become dry and less tender

when cooked. Turn meat occasionally for even

browning. Remove ham slice to warm serving

plate; set aside. Remove skillet from heat and

add

Vi cup hot water

Bring liquid to boiling, stirring and scraping

bottom of skillet to loosen all drippings.

Simmer until some of the water evaporates.

Pour gravy over ham or serve with the ham.

—"Fried" Hamwith Coffee Gravy

Follow A Recipe; substitute 1 cup coffee bev

erage for the water.



Stuffed Pork Chops

Try serving these flavorful stuffed chops with

a spicy barbecue sauce—delicious! And remem

ber that like all good foods, these are enhanced

by steaming cups of dark, fragrant coffee.

Set out a large, shallow baking dish and alumi

num foil to cover.


8 pork chops, cut 1 to 1 Vi in. thick

(Have meat dealer cut a pocket

for stuffing.)Wash, quarter, core, pare and dice

1 medium-size apple (about 1 cup,

diced)

Sprinkle with

2 teasp oons lemon juice

Mix with

2 cups (about 2 slices) soft

bread crumbs

and a mixture of

1 teaspoon sal t1 tea spo on celery seed

Vi t easpoon monosodium g lu tamate

Vi teaspoon pepper

Set aside.

Heat in a saucepan over low heat

Vi cup butter or margar ine

Add and cook over medium heat, occasionally

moving with a spoon

Vi cup (about 1 medium-size) chopped

onion (page 5)

Turn contents o f saucepan into apple and

bread crumb mixture. Toss lightly with

Vi cup apple cider (Use only enough

to barely moisten bread.)

Fill pocket of each chop with stuffing.

Heat in a large, heavy skillet over medium

heat

2 teaspoons fat

Place chops in skillet and brown on both sides.Remove chops to baking dish.

Cover dish with aluminum foil and bake at

350°F 1 hr., or until pork is tender and thor

oughly cooked. (To test for doneness, cut a

slit near bone; no pink color should be visible.)

8 servings

Enchiladas (See center color photo)

Time was when every homemaker made her

own tortillas, the traditional corn meal pan

cakes which are the foundation of enchiladas.

Today, almost everyone buys these labor-

consuming little items bakery-made, or packed

in cans, and no one deplores this time-saving

practice.

Rinse and cut into quarters

2 doz. hot red peppers

Remove stem, fiber and seeds with spoon orknife; rinse. Put peppers into a bowl and

cover with

1 qt. w a r m water

Allow peppers to soak 1 hr. While peppers are

soaking, prepare Chorizo (meat filling).

For Chorizo—Mix together lightly

1 Vi lbs. ground pork

3 table spoo ns cider v inega r

3 cloves garl ic (page 4), minced or

crushed in d garlic pressand a mixture of

lV i table spoo ns chil i po wde r

1 Vi teaspoons sal t

Heat in a large, heavy skillet

1 tablespoon fat

Add meat mixture and cook over medium heat

until browned, breaking into small pieces with

fork or spoon. Remove contents of skillet to

a small bowl and set aside.

Stuffed Pork Chops and coffee



26

Beef Stew

Set out a large, heavy sauce pot having a tight-

fitting cover, or a Dutch oven.


2 lbs. beef for stewing (chuck, round

or brisket)Cut meat into lA-in. pieces. Coat meat evenly

by shaking a few pieces at a time in a plastic

bag containing a mixture of

Vb cup flour

2 t easp oons sal t

Vi teaspoon monosodium glutamate

Vt teaspoon pepper

Heat in the sauce pot

3 tablespoons fat

Add meat and brown on all sides over mediumheat, occasionally moving and turning pieces.

When meat is browned, pour off the excess fat.

While meat is browning, clean (page 5), chop

and set aside

1 medium-size onion (about Vi cup,

chopped)

Slowly pour into the sauce pot

1 qt. hot water

Add the chopped onion and

1 tablespoon sal t

1 teaspoon Worcestershire sauce


Vi teaspoon pepper

Vi teaspoon mon oso dium glutamate

2 bay leaves

Few grains cloves

Cover and bring liquid rapidly to boiling. Re

duce heat; simmer (do not boil) about Wv hrs.

Meanwhile, clean (page 5) and set aside12 smal l onio ns

Wash, scrape and cut into pieces

8 medium-size carrots

When meat has cooked 1A hrs., put pre

pared vegetables into sauce pot. Cover and

simmer 30 to 45 min. longer, or until meat and

vegetables are tender when pierced with fork.

Force through sieve or food mill contents of

1 N o . 2 can tomatoes (2 cups, sieved)

With slotted spoon, remove meat and vegeta

bles from sauce pot to hot serving dish.

Blend the sieved tomatoes into the cooking

liquid. To thicken liquid, put into a 1-pt. screw-

to p jar, cover tightly and shake until blended

Vi cup cold water

VA cup flour

Slowly pour one half of mixture into cooking

liquid while stirring constantly. Bring to boil

ing. Gradually add only what is needed of re

maining flour-water mixture for consistency

desired. Bring to boi ling after each addition.

After final addition, cook 3 to 5 min. longer.

Return meat and vegetables to sauce pot andadd

VA cup chopped green pepper

(page 5)

Heat stew thoroughly. 8 to 10 servings

Chili COn Came (See center color photo)

• Base Recipe

Heat in large skillet having tight-fitting cover

2 tablespoons fat

Add and cook until onion is transparent,

occasionally moving and turning with a spoon


onion (page 5)

Add and cook over medium heat until lightly

browned, breaking into small pieces with spoon

1 lb. ground beef

Add slowly, stirring constantly

2 cups (1 - lb. can) kidney beans

2 cups (1-lb. can) tomatoes

and a mixture of

1 tablespo on chili po wd er

1 Vi teaspoons salt

Vi teaspoon pepper

Vt teaspo on cayen ne pepper

Cover and simmer over low heat about 1 hr.,

stirring occasionally. 4 to 6 servings

—Chili Casserole

Mix A cup cold water, M cup yellow corn

meal , and teaspoon salt in a saucepan.

Cook rapidly, stirring constantly, until mix

ture begins to thicken. Remove from heat;

blend in A cup undiluted evaporated milk.

Cook over medium heat, stirring constantly,

about 8 min., or until mixture is very thick.

Flatten mixture into a rectangle between

pieces of waxed paper; cut into 6 equal

squares. Set aside. Follow A Recipe. Add M

cu p diced green pepper and cook with the

onion. Turn the Chili into a greased 11x7x1%-

in. baking dish. Top with corn-meal squares.

Sprinkle with grated sharp Cheddar cheese.

Bake at 350°F 40 to 45 min.



Beef and Polenta Pie

Lightly grease a 2-qt. casserole. Set out a

double boiler and a large, heavy skillet having

a tight-fitting cover.


IV2 lbs. beef for stewing (chuck, round

or brisket)

Cut into 1-in. pieces. Coat meat evenly by

shaking several pieces at a time in a plasticbag containing a mixture of

V3 cup flour

1 teaspoon salt

Vi teaspoon pepper

Set pieces aside.

Heat in the skillet over low heat

3 tablespoons fat

Put beef pieces into the skillet with

Vi

cup (1 medium-size) chopped onion(page 5)

1 clove garlic (page 4), minced or


Cook over medium heat until meat is browned,

occasionally moving and turning mixture with

a spoon. Drain off excess fat.

Mix together and pour slowly into the skillet

1Vi cups (IOV2- to 11-oz. can) condensed

tomato soup

1 cup hot water

2 teas poons chili pow de r

2 drops tab asc o sau ce

Cover skillet tightly and bring mixture to boil

ing over high heat. Reduce heat and simmer

(do not boil) 1 to IVz hrs., or until meat is

tender when pierced with a fork.

Meanwhile, mix together

1 cup ye ll ow corn m eal

1 teaspoon saltMix in thoroughly

1 cup cold milk

Set mixture aside.

Prepare in top of the double boiler

3 cups Quick M ea t Broth (page 5)

Bring rapidly to boiling over direct heat. Re

duce heat to medium and add the corn meal

mixture gradually, stirring constantly. Con

tinue cooking, stirring occasionally, until mix

ture is thickened. Place over simmering water.

Cover; continue cooking about 30 min., stir

ring occasionally. Remove double boiler from

heat and set corn meal mixture aside to cool .

Drain and set aside contents of

1 N o . 2 can kidney beans

(about 2 cups, drained)

When meat is tender, mix in the kidney beans.

If necessary to thicken liquid, put into a 1-pt.

screw-top jar

Vi cup water

Sprinkle evenly onto it

VA cup flour

Cover jar tightly; shake until flour and water

are well blended. Slowly pour one half of the

mixture into the skillet, stirring constantly.

Bring to boiling. Gradually add only what is

needed of remaining mixture for consistency

desired; bring to boil ing after each addition.

After final addition, cook 3 to 5 min. longer.

Turn cooled corn meal mixture into the pre

pared casserole and spread evenly in a 1-in.

layer over bottom and around sides. Spoon

meat mixture into the casserole.

Bake at 350°F 30 min. 6 to 8 servings

Beef and Polenta Pie



Tamale Perfection

Tamale Perfection

Grease a 2-qt. casserole.

Put into a large, heavy, cold skillet

VA lb. bulk pork s a u s a g e

Break into small pieces with fork or spoon. Add

114 t ab le sp oo ns cold water

Cover and cook slowly 8 min. Remove cover

and pour off fat. Mix in with fork or spoon,

breaking meat into pieces1 lb. ground beef

Brown meat over medium heat, stirring occa

sionally. Pour off fat as it collects. When

meat begins to brown, add

1 cup (about 2 medium-size) finely

chopped onion (page 5)

Vi cup finely chopped celery

(page 5)

Vi cup finely chopped green

pepper (page 5)

Cook until meat is well browned and onion is

transparent, stirring occasionally.

Add slowly and mix in

2Vi cups ( N o . 2 can) tomatoes,

sieved

\VA cups (12 oz. can, drained)

w ho le kernel corn

Blend in a mixture of

1 tablespoon salt

2 te asp oon s chil i powd er

Vi teaspoon mo nos od ium glutamate

VA teaspoon pepper

Cover and bring mixture to boiling over high

heat. Reduce heat and simmer about 15 min.

Pit, and slice enough ripe olives to yield

1 cup sliced ripe olivesSet aside.

Mix together thoroughly

1 cup cold water

Vi cup ye ll ow corn meal

Bring mixture in skillet to boil ing; add corn

meal mixture gradually, stirring constantly.

Cook over medium heat until thickened, stir

ring slowly. Stir in the sliced olives. Turn

mixture into the casserole.

Bake at 350°F 1 hr.

Remove from oven and sprinkle with

VA cup (3 oz.) grated sharp

Cheddar cheese

Return to oven and bake 5 min. longer, or

until cheese is melted.

Garnish with

Whole ripe olives

8 servings



Burgoo

This native Kentucky dish—a rich, meaty stew

—is traditionally cooked out of doors for crowds

on Derby Day. Kentuckians like it so well that

they reduce the recipe for home use—but never

reduce the cooking time, which is four to seven

hours! The stew must be watched and stirred to

prevent scorching, especially at the end, when

it begins to thicken lusciously.

Set out a large, heavy sauce pot or kettle

having a cover.

Wipe with clean, damp cloth and cut into

pieces

1 lb. boneless beef (chuck or rump)

Vi lb. bonele ss la mb shoulder


1 beef soup bone, cracked

Rinse in cold water (do not soak)

1 lb. chicken breasts, thighs or legs

Put meat, soup bone and chicken into pot with

2 qts. water

4 teas poo ns salt

YA teaspoon pepper

Vi teas poon caye nne pepper

Cover pot and bring to boiling; reduce heat andsimmer about 2 hrs. Skim off any foam.

Meanwhile, prepare the vegetables. Remove

husks, corn silk and blemishes and carefully

cut kernels from enough ears of corn to yield

VA cups cut corn

Shell, and rinse enough lima beans to yield

VA cups green lima be ans

Wash, pare and dice enough potatoes to yield

1 cup diced potatoes

Clean (page 5) and chop enough to yield

1 cup chopped onion

Yl cup chop ped green pepper

Wash, pare and dice enough carrots to yield

Vi cup diced carrots

Add vegetables to sauce pot and simmer 2 hrs.

longer. Stir occasionally to prevent sticking.

Meanwhile, wash, cut off stem ends, s lice and

set aside enough okra to yield

1 cup (about VA lb.) sliced okraHave ready

1 N o . 2 c an (2Vi cups) tomatoes


Add the okra, tomatoes and garlic and simmer

1 hr. longer, stirring occasionally.

Meanwhile, prepare

Vi cup chopped parsley

Remove pot from heat; remove soup bone andchicken bones and skin. Return pot to heat

and cook, stirring constan tly to preve nt stick

ing, about 10 min. longe r, or until thickened.

Remove from heat; stir in parsley.

About 3 qts. Burgoo

Spicy Chicken with Fruit

Set out a large, heavy skillet having a tight-


Clean and cut into serving-size pieces


ready-to-cook weight

Rinse, dry, coat and brown chicken as directed

in Fried Chicken (page 30; omit paprika and

add 1 teaspoon allspice and 1 teaspoon cinna

mon ) . When evenly browned, reduce heat and

add

1 cup orange juice

Sprinkle with

4 teaspoo ns brow n sugar

Immediately co ve r skillet. Cook slowly 25 to

40 min., or until thickest pieces of chic ken are

tender when pierced with a fork. (Or bake

covered at 350°F 30 to 40 min.)

Meanwhile, rinse

2 mediu m-size orang es

Using a sharp knife, cut away peel. Removesections by cutting on either side of dividing

membrane, working over a bowl to save juice.

About 10 min. before chicken is done, add

orange sections and juice. Cover; conti nue to

cook until chicken is done.

Arrange chicken on platter. Garnish with ripe

a v o c a d o slices and grapes . About 4 servings

29



30

Fried Chicken

—Maryland Fried Chicken

Coat chicken pieces with seasoned flour (omit

paprika) as in A Re ci pe . Dip them i nto a mix

ture of 2 e g g s beaten with 3 tablespoons

water. Roll pieces in 1% cups fine, dry bread

crumbs, corn meal, fine cracker crumbs or

finely crushed corn flakes. Let stand 5 to 10

min. to "seal" coating. Cook as in A Recipe.

—Cream-Smothered Chicken

Follow A Recipe through brown ing process.

Arrange pieces of chicken one layer deep in

-oasting pan or casserole. Blend A cup milk

with A cu p remaining flour-coating mixture .

Gradually blend into it VA cups hot thin

cream or rich milk. Add A cup canned sliced

mushrooms. Pour mixture over chicken.

Cover and bake in oven at 325°F 1 to 1% hrs.,

or until chicken is tender when pierced with a

fork. Turn once during baking period .

—Batter-Fried Chicken

Follow A Recipe, dipping pieces of chicken

into the following batter instead of coating in

flour mixture:

For Batter —Sift together 1 cu p sifted

flour, VA teaspoons papr ika , 1 teaspoon salt

and 1 teaspoon monosodium glutamate.

Combine 1 e g g , slightly beaten, H cup milk

and 1 tablespoon melted shortening. Mix

with rotary beater and add slowly to dry

ingredients. Beat until smooth.

6- -M

Fried Chicken

A Base Recipe

Most parts of the South love chicken better

fried than any other way—but there the agree

ment among them ends. The pieces may be

floured and fried in shallow fat in a skillet or

in deep fat; they may be dipped in a well-

seasoned batter and deep-fried; or they may be

floured, browned in shallow fat, smothered in

cream or milk, and baked slowly in the oven.

The way any Southerner likes best depends on

what part of the South he came from; but most

Northerners find no fault with any method of

cooking "Southern fried chicken."



Clean

1 frying chicken, 2 to 3 lbs. ready-

to-cook weight

Disjoint chicken and cut into serving-size

pieces. (If chicken is frozen, thaw according

to directions on package.) Rinse and pat dry

with absorbent paper.

Coat chicken evenly by shaking 2 or 3 pieces at

a time in a plastic bag containing a mixture of

Vi cup flour

1 teaspoon paprika

1 teaspoon salt


V* teaspoon pepper


Fat or cooking oil to at least

Vz-in. depth

Put the chic ken pieces, meaty ones first, skin

side down in skillet. Add less meaty pieces

as others brown. To brown all sides, turn

pieces as necessary with tongs or two spoons.

When chicken is evenly browned, reduce heat

and add

1 to 2 tablespoons water

Immediately cover skillet. Cook slowly 25 to

40 min., or until thickest pieces of chicken

are tender when pierced with a fork. Uncover

the last 10 min. to crisp skin. 2 to 4 servings



31

Arroz con Polio(Chicken with Rice)



Clean



Disjoint chicken and cut into serving-size

pieces. (If chicken is frozen, thaw according

to directions on package.) Rinse and pat dry

with absorbent paper.


VA cup fat

Add and cook until onion is transparent, oc

casionally moving with a spoonVi cup (about 1 medium-size)




Remove onion with slotted spoon; set aside.

Put chicken pieces, meaty ones first, skin side

down in skillet. Add less meaty pieces as

others brown. To brown all sides, turn pieces

as necessary with tongs or two spoons.

Meanwhile, rinse, cut out stem end, and chop

1 large tomato

When chicken pieces are well browned on all

sides, add tomato and onion to skillet with

3 cups hot water

1 cup uncooked rice

1 tablespoon minced parsley

2 te asp oons salt

Vl teaspoon paprika

VA teaspoon pepper

VA teaspoon saffron

1 bay leaf

(The Rice Industry no longer considers it nec

essary to wash rice before cooking.)

Cover and cook over low heat 45 to 60 min.,

or until thickest pieces of chicken are tender

when pierced with a fork. 6 to 8 servings

Brunswick Stew

Set out a large, heavy sauce pot having a tight-


Clean

2 frying chickens, 2 to 3 lbs. each,


(If frozen, thaw according to directions on

package.) Rinse chickens and giblets. Pat liver

dry with absorbent paper and place in refrig

erator until ready to use.

Place chickens, breasts down, in the sauce pot.

Add gizzards, hearts and necks. AddHot water (enough to barely cover

chickens)

Add to water

1 tab lespoon sal t

Bring to boiling. Skim any foam from surface.

Reduce heat, cover sauce pot and simmer

about 45 min., or until chicken meat is quite

tender and will come readily from bones.

About 15 min. before end of cooking time,

add liver to the sauce pot.

While chickens are cooking, clean (page 5) ,

chop and set aside

2 mediu m-si ze onions (about 1 cup,

chopped)

Cut into pieces and set aside

VA lb. ham, bacon or salt pork

Set out

1 N o . 2 Can tomatoes

1 8V2 -0Z . can whole kernel corn1 p k g . (10 oz.) frozen l ima beans

1 p k g . (10 oz.) frozen okra

W hen the chickens are tender, remove chick

ens and giblets from broth. Cool chickens

slightly and remove meat from bones. Return

chicken meat to broth. Add the onion, ham,

tomatoes, corn, lima beans and okra, and

1 VA teaspoons tabasco sauce

Vz teaspoon salt

VA teaspoon thymeVi teaspoon pepper

Set over low heat and simmer about 1 hr.,

stirring occasionally.

Meanwhile, finely chop and set aside

1 small green pepper (page 5)

Heat in a small saucepan

3 tab lespoons butter or margar ine

Blend in

VA cup flour

Heat, stirring constantly, until mixture bub

bles and is lightly browned.

Stir the flour mixture gradually into the stew

and cook over medium heat, stirring constant

ly , until broth is slightly thickened. Reduce

beat and simmer about 10 min. longer. Add

green pepper and serve at once.

About 16 servings



36

Shrimp Jambalaya

Many believe that jambalaya took its name

from jambon, the French word for ham. Others

prefer a more colorful legend, which relates

that long ago, under French rule in New

Orleans, the proprietor of a little water-front

cafe received an unexpected guest. Desolated at having nothing fine enough to serve the dis

tinguished gentleman, he cried out to his cook,

"Jean, balayezr' (blend together all the good

things you have). The guest was so delighted

with the unusual dish which was set before

him, that he suggested naming it "Jean

Balayez," which has since been shortened to

jambalaya.

Set out a 3-qt. saucepan having a tight-fitting

cover.

Prepare, coarsely chop and set aside

1 lb. fresh shrimp with shells

(see Cooked Shrimp, on this page)

Prepare and combine

1 cup (about Vi lb.) diced cooked ham

VA cup (about 1 large) finely chopped

onion (page 5)


crushed in a garlic pressHeat in the saucepan over low heat

2 tablespoons butter or margarine

Add ham mixture and cook over medium heat

until onion is transparent.

Add to mixture in saucepan, blending in

3 cups Qui ck Me at Broth (pa ge 5)

2 cups (N o. 2 can) tomatoes, sieved

2 tab lespo ons chopped parsley

1 teaspoon saltVA teaspoon thyme

Va teaspoon pepper

Vi teasp oon cayenn e pepper

Vi tea spo on chili po wde r

Vi b a y leaf, crushed

Cover and bring to boiling. Add gradually, so

boiling will not stop, stirring with a fork

1 cup uncooked rice

(The Rice Industry no longer considers it

necessary to wash rice before cooking.)

Simmer, covered, about 20 min., or until a rice

kernel is entirely soft when pressed betweenfingers. Add shrimp pieces and simmer about 5

min. longer. Serve jambalaya hot.

6 to 8 servings

Note: Any shellfish, such as crab or lobster,

may be substituted for shrimp.

Cooked Shrimp

Wash in cold water

1 lb. fresh shrimp with shel ls

Drop shrimp into a boil ing mixture of

2 cups water

3 tablespoons lemon juice

1 tablespoon salt

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 along back (outer curved surface)

of shrimp to expose the black vein . With knife

point remove vein in one piece.* Rinse shrimp

quickly in cold water. Drain on absorbent

paper. Refrigerate until ready to use.

*Note: Veins present in canned shrimp are

removed in the same way.

I D E N T I F I C A T I O N O F F O O D S

IN CE NT E R COL OR P H O T O

Upper left to lower right: Enchiladas (page

24) ; Chili con Carne (page 26 ); Southwestern

Salad Bowl (page 17). Second row: Black

Bottom Pie (page 52 ) ;Me x i c a n Corn (page 45).

Crab Croquettes

A deep saucepan or an automat ic deep-fryer

will be needed.

Prepare and set aside to cool

1 cup Thick White Sauce (page 39)

Mix together

2 cups (about 9 oz.) fresh, frozen or

drained canned crab meat•/ (bo ny tissue rem ove d)

„ 1 tables poon c hoppe d pars ley

5^, teaspoon onion juice

and a^rnixfure of

Vi teaspoon salt

14 teaspoon dry mustard

W, Few gra ins white pepper



Lightly mix in the cooled white sauce. Put

mixture into refrigerator to chill.

About 20 min . before deep-frying, put fat int o

the pan or fryer and heat to 375°F (page 5 ) .

Allowing Va cup mixture for each croquette,

shape chilled mixture into ro lls, balls or cones.

Put into a shallow pan

1 cup (about 3 slices) fine, dry bread

crumbs

Roll the croquettes in the bread crumbs. Dip

into a mixture of

1 e g g , sl ight ly beaten

2 tabl esp oon s milk or water

Roll again in the crumbs.

Fry croquettes in heated fat. Fry only as manycroquettes at one time as will lie uncrowded

one layer deep in fat. Fry 3 to 4 min., or

until golden bro wn . Lift ou t with slotted spoon

and drain croquettes over fat for a second

before removing to absorbent paper.

. About 4 servings

Creamed Oyster LoafA Base Recipe

Set out a baking sheet.

Cut a thin lengthwise slice from top of

1 loaf Vienna bread

With a small, sharp knife, cut down around

edge of loaf, % in. from edges, keeping shell

intact. Pull out soft center. Prepare Vi cup

soft bread crumbs; reserve remaining bread for

use in other food preparation. Brush inside of

bread shell and cut side of top slice, and toss

the bread crumbs with

Melted butter or margar ine

Place bread shell, top slice, buttered side up,

and bread crumbs on the baking sheet.

Bake at 350°F 12 to 15 min., or until lightly

browned, turning bread crumbs once or twice.

Meanwhile, drain, reserving liquid

1 qt. oysters

Pick over to remove any shell particles. (If

oysters are frozen, thaw acc ordi ng to direc

tions on package.)

Heat in a saucepan over low heat

Vi cup butter or margar ineAdd oysters with reserved oyster liquid, and

simmer 3 min., or until oysters are plump and

edges begin to curl. Remove from heat and

stir in the bread crumbs and

Vi cup cream

2 ta bl esp oo ns min ced celery

2 tea spo ons salt

Vt t easpoon white pepper

2 drops tab asc o sauc e

Turn the oyster mixture into the bread shell

and cover with top slice.

Return loaf to oven and bake about 15 min.

About 6 servings

—Individual Oyster Loaves

Follow A Recipe. Substitute French rolls for

the loaf of bread.



Monterey Jack Spanish Rice with

Monterey Jack

Set out a large saucepan.

Panbroi l (page 5 ) , reserv ing fat

4 slices bacon, d iced

Grate and set aside

Vi lb. sharp Cheddar cheese (about

2 cups, grated)

Clean (page 5 ) , chop and set aside

1 medium-size onion (about Vi cup,

chopped)

1 small green pepper (about Vi cup,

chopped)

Cut int o pieces with a spoon contents of

1 N o . 2 can tomatoes (about 2 Vi cups)

Set aside.

Heat in the saucepan over lo w heat 2 table

spoons of the reserved fat. Add the onion

and green pepper and cook over medium heat,

occasionally moving and turning mixture

with a spoon, until onion is transparent and

green pepper is tender. Add the bacon, tom

atoes and contents of

2 1 - lb. cans (about 4 cups) kidney

beans

and a mixture of

2 tab les poo ns chil i powd er

1 teaspoon salt

1 teaspoon monosodium glutamate

Vt teaspoon pepper

Bring mixture to boilin g, reduce heat and sim

mer about 1 hr., stirring occasionally.

Remove from heat and add the cheese all at

one time. Stir carefully until cheese is melted.

Serve hot. 8 servings

Spanish Rice with Bacon

A Base Recipe

Grease a 2-qt. casserole having a cover.

Clean and slice (page 5)

Vi lb . mushrooms

Set aside.

Pan broi l (page 5 ), reserving fat

4 slices bacon, diced

Return to skillet Vi cup of reserved bacon fat.


moving with a spoon, the mushrooms and

1 cup uncooked rice


onion (page 5)



Cook until rice is lightly browned.

Stir bacon into rice mixture with

2Vi cups (No . 2 can) tomatoes,

cut in pieces

1 Vi cups hot water

1 teaspoon salt

VA teaspoon monosodium glutamate

VA teaspoon pepper

Tur n mixture into the casserole and cover.

Bake at 350°F 50 to 60 min., or until rice is

tender when a kernel is pressed between

fingers. Remove cover for last 10 min. of

baking period. 6 servings

—Spanish Rice with Beef

Follow A Recipe. Omit bacon. Brown Vi lb.

ground beef with rice mixture.

38



39

Stuffed Peppers

Set out a shallow 2-qt. baking dish.

Rinse and cut into halves lengthwise

4 lar ge green pep pers

Remove and discard stems, all white fiber and

seeds; rinse cavities. Drop pepper halves intoboiling salted water; simmer 5 min. Remove

peppers from water and invert to drain.

Prepare

1 cup Perfection Boi led Rice (ab out

one-third recipe, on this page)

Meanwhile, dice enough cooked ham to yield

2 cups diced cook ed h a m

Cut into 8 slices and set aside

Vi lb. Cheddar cheeseHeat in a saucepan over low heat


Add ham; toss lightly with fork. Mix in rice and

2 tables poon s minced oni on


VA teaspoon garlic salt

Vi teaspoon mono sodi um glutamate

Vt teaspoon pepper

Lightly fill pepper halves with mixture, heap

ing slightly. Place one slice of cheese on topof each pepper; put in baking dish. Pour in

VA cups tomato juice

Bake at 350°F about 20 min. Increase heat to

400°F and bake 10 min. longer, or until cheese

is lightly browned.

To serve, spoon the hot tomato juice over

peppers. 4 servings

Medium White SauceA Base Recipe

Melt in a saucepan over low heat


Blend in a mixture of

2 tablespoons flourVi teaspoon salt


Few grains pepper

Heat until mixture bubbles. Remove from heat.

Add gradually, stirring in

1 cup milk

Cook rapidly, stirring constantly, until sauce

thickens. Cook 1 to 2 min. longer.

About 1 cup sauce

—Thin White Sauce

Follow A Recipe, using 1 tab lespoo n flour and

1 tablespoon butter or margarine.

—Thick White Sauce

Follow A Recipe, using 3 to 4 tablespoons

flour and 3 to 4 tablespoons butter or mar

garine.

—Mushroom Sauce

Follow A Recipe. Clean and slice (page 5)

Vi lb. m u s h r o o m s . Heat in a skillet A cup

butter or margar ine . Add mu shr oom s and 1

tablespoon minced on ion . Cook slowly, mov

ing and turning with a spoon until mushrooms

are tender. Do not bro wn. Stir into sauce. (Or

% cup drained canned mushrooms may be

Perfection Boiled Rice

Bring to boiling in a deep saucepan

2 qts. water

1 tablespoon salt

1 teaspoon mon oso diu m glutamate

Add gradually to water so boiling will not stop

1 cup uncooked rice

(The Rice Industry no longer considers it

necessary to wash rice before cooking.)

Boil rapidly, uncovered, 15 to 20 min., or until

a kernel is soft when pressed between fingers.

Drain rice in colander or sieve and rinse with

hot water to remove loose starch. Cov er colan

der and rice with a clean towel and set over hot

water until rice kernels are dry and fluffy.

About 3% cups cooked rice

subsituted for fresh mushrooms, and m u s h

room liquid may be used for part of milk.)



40

Mexican Barbecue Sauce

A truly "hot" meat sauce.


fitting cover.

Prepare and mix togetherV/i cups (about 3 medium-size)


VA cup (about 1 large) chopped


Heat in the skillet

2 tab lespoons fat

Add the chopped vegetables and cook, moving

and turning mixture with a spoon, until onion

is transparent.

Add and cook over medium heat until browned,

breaking into small pieces with fork or spoon

1 lb. ground round steak

Meanwhile, blend together

2Vi cups (N o. 2 can) tomatoes

V/A cups (12-oz. bottle) chili sauce

1 cup (8-oz. can) tomato sauce

VA cup (6- oz. can) tom ato paste

3 tab lespoons brown sugar

3 tab les poon s cider vine gar

2 tab lesp oon s Worcestershire sauce2 tablespoons oregano

1 tab les poo n prepared mustar d

2 teas poon s cumin

2 teaspoons thyme

lV i teaspoons salt

1 teaspoon basil

1 teaspoon cloves

Vi teaspoon crushed red peppers

VA teaspoon pepper

2 clov es garlic (pa ge 4), mincedor crushed in a garlic press

1 bay leaf

Set aside.

Heat in a small saucepan over low heat


Add and cook over medium heat, moving and

turning mushrooms with a spoon until lightly

browned, contents of

1 8-oz. c a n wh o le mu s h ro o ms ,

drainedAdd the mushrooms and the tomato mixture

to the browned meat and bring to boiling, stir

ring constantly. Reduce heat, cover and sim

mer about 2Vi hrs., stirring occasionally to pre

vent sticking or burning.

Remove cover and simmer 1 hr. longer, stir

ring occasionally. Sauce should be thick; i f it

becomes thicker than desired, add

Boiling water

Remove bay leaf before serving.

About 2 qts. sauce

Note: If Spanish red chili sauce is used, omit

crushed red peppers.

Spicy Raisin Sauce

A flavorful sauce guaranteed to impart a South

western touch to any meat it's served with.

Heat in a large, heavy skillet over low heat



moving with a spoon, until onion is transpar

ent and green pepper is tender

Vi cup chopped onion

Va cup chopped green pepper (page 5)



Add to the skillet

1 cup (8-oz. can) tomato sauce

1 cup water

Vi cup sliced, pitted ripe ol ives

Vi cup (about 3 oz.) dark, seedless

raisins

1 tablespoon sherry

1 Vi teaspo ons chili po wd er

1 teaspoon sugar

Vi teaspoon salt

Vi teaspoon mo nos odi um glutamat e

3 drops tabasco sauce

Cook over medium heat, stirring frequently,

10 min. Remove from heat and coo l . Chill,

covered, in refrigerator about 24 hrs. to allow

flavors to blend.

To serve, heat sauce thoroughly.

About 2 cups sauce



Each /sectiaiLdms its favorite vegetables, tvhith

lovingly ana*7TCc~omparably. The Southwest is happy

withrits beans and chili peppers, its green peppers

and avocados. The South is less uniform in its

tSites, but everywhere you find corn used, and sweet

potatoes, and the little tender summer squash,

and okra. And such is the skill of the cooks that the

dishes they prepare with these vegetables are of

incredible variety and unmatched deliciousness.

Fried Tomatoes• Base Recipe

Set out a large, heavy skillet.

Rinse, cut out stem ends and slice Yi in. thick

4 firm ripe or green tomatoes

Mix together in a shallow pan or dish

Vi cup corn meal

1 teaspoon salt

V* teaspoon mon oso diu m glutamate

Vt teaspoon pepper

Coat both sides of slices by dipping in corn

meal mixture.

Heat in the skillet over low heat

VA cup butter or margarine

Add as many slices at one time as will lie flat

in skillet. Lightly brown both sides, turning

only once. Cook very slowly until tender. Add

extra butter or margarine as needed. Serve

with Fried Chicken (page 30). 4 servings

—Creamed Tomatoes

Follow A Recipe; add Yi teaspoon sugar to

corn meal mixture. When tomatoes are lightly

browned, stir to break up. Cook 5 min. Mix in

2 tablespoons cream; serve immediately.

String Beans with Bacon

The South likes its green beans, more often

called string beans or snap beans, cooked for

a long time with salt pork, ham hock or jowl

bacon. In these vitamin-conscious days, how

ever, Southern cooks get the same flavor with

out cooking away the precious vitamins (and

green beauty) by cooking the bacon first and

adding the beans to the "pot likker" for just

long enough to make them tender and delicious.

Put into a saucepan

Vi lb. piece bacon

Add and bring to boiling

1 qt. cold water

Reduce heat, cover and simmer about 1 hr. I f

necessary, add boiling water during cooking.

Meanwhile, wash, break off ends and cu t i nto

1-in. pieces

2 lbs . green be an s

When bacon has cooked 1 hr., add the green

beans and

Vt to VA teaspoon salt

Cook 15 to 20 min., or until beans are tender.

Serve beans in individual sauce dishes with

some of the cooking liquid. Slice the bacon

and serve with beans. About 8 servings



42

Frijoles(Mexican Beans)

A Base Recipe

In the Southwest, cooked beans, usually of the

pinto variety, appear on most tables at least

once a day. Southwesterners far from home

think of them as nostalgically as a New Eng-lander of his native bean pot.

Heat to boi ling in a large, heavy saucepan

3 cups water

Meanwhile, sort and wash thoroughly

1 cup pinto beans

Add beans to water gradually so boi ling will

no t stop. Simmer 2 min. and remove saucepan

from heat. Set beans aside to soak 1 hr.

Add to saucepan1 teaspoon salt

Cover pan tightly and bring mixture to boiling

over high heat. Reduce heat and simmer 2 hrs.,

or until beans are tender, stirring occasionally.

Heat in a large, heavy skillet over low heat

2 t ables poons bac on drip pings or

other fat

Add and cook over medium heat until onion is

transparent, occasionally moving with a spoon 3

A cup chopped onion (page 5)



Add the cooked beans , the cooking liquid and

IV2 teas poon s chili powde r

VA teaspoon pepper

Mash the bean mixture in the skillet. Cont inue

cooking over medium heat, stirring occasion

ally, until mixture is thick. 4 servings

—Frijoles Refritos(Refried Beans)

Use ingredients saved from A Recipe or pre

pare Frijoles. Heat in a skillet 3 tablespoons

butter or margarine per cup of Frijoles. Add

Frijoles and cook, stirring occasionally, about

6 min., or until mixture is dry.

Barbecued Lima Beans

The Southwest favors beans and flavor, and

this dish combines the two: large, plump lima

beans baked in a barbecue sauce which is won

derfully flavorful and delicious.

Grease and set aside a 2-qt. casserole.

Heat to boi ling in a large saucepan

5 cups water


2 cups large dried l ima beans

Add beans to water gradually so boiling will

not stop. Simmer 2 min. and remo ve saucepan

from heat. Set beans aside to soak 1 hr.

Meanwhile, remove rind from

VAlb. salt pork (about Vi cup, diced)

Dice the salt pork and add to saucepan. Cover

the pan and bring water to boiling over high

heat. Reduce heat and simmer about 1 hr.,

stirring occasionally.

Meanwhile, heat over low heat

VA cup fat


moving and turning with a spoon




onion (page 5)

Vi cup chopped green pepper (page 5)

1 clove garl ic (page 4) , minced or


Cook until onion is transparent and green pep

per is tender. Remove from heat and add, mix

ing well

VA cups (1 l O V i - to 11-oz. can)

condensed tomato soup

Vb cup cider vinegar

2 tea spo on s Worcestershire sa uc e

1 Vi t easpoons dry mustard

1 teaspoon salt

VA teasp oon chil i powde r

Vt teaspo on caye nne pepperCook slowly 10 min.

Drain lima beans and salt pork, reserving

liquid. Blend liquid into tomato soup mixture.

Turn one half of the lima beans and salt pork

into the casserole; cover with one half of the

tomato soup mixture. Repeat layering.

Bake at 350°F 20 to 30 min., or until beans

are tender. 6 to 8 servings

43

Candied Sweet Potatoes

All over the South, "potato" means a sweet

potato—or yam, if you prefer. The white ones

are usually referred to, with less enthusiasm,

as Irish potatoes. The sweetness of the favored

variety of tubers is usually reinforced with

other sweetness—of sugar or fruit or both.

Set out a large, heavy skillet and a large sauce

pan having a cover.

Wash and cook in water to cover

6 medium-size (about 2 lbs.) sweet

potatoes

Cook 30 to 35 min., or until potatoes are just

tender when pierced with a fork. Drain. Shake

pan over low heat to dry potatoes. Peel them

and set aside.

Heat in .the skillet over low heatVi cup butter or margar ine

Blend in

Vi cup firmly packed brown sugar

Vi teaspoon salt

Heat until mixture bubbles. Add potatoes.

Cook over medium heat, turning potatoes sev

eral times, about 20 min., or until they are

well-glazed and thoroughly heated.

6 servings

Okra and Corn

// the South has a typical vegetable, it's okra.

Panbroil (page 5) , reserving fat

4 slices ba co n

Crumble bacon and set aside.

Return 2 tablespoons fat to skillet and add

1 onion (page 5), sliced

and contents of

1 10-oz. pkg. frozen okra, thawed

a n d cut into Vi-in. thick slices

1 10-oz . pkg. frozen corn, thawed

Cook, stirring constant ly, 10 min. Mix in

IVi cups (about 2 medium-size)

peeled and diced tomatoes

VA cup diced green pepper (page 5)

Vi teaspoon salt

Vt teaspoon pepper

Cook over low heat about 20 min., or until

liquid is absorbed.

Turn into warm serving dish and sprinkle the

bacon over the top. About 8 servings



Sweet Potatoes with Orange

Grease a 1%-qt. casserol e having a tight-fitting

cover.

Wash

4 medium-size (about VA lbs.) sweet

potatoes

Cook covered in boiling salted water to cover

for 10 min. Drain. Shake pan over low heat

to dry potatoes. Peel. With a sharp knife, cut

into crosswise slices A in. thick. Set aside.

Mix together

VA cup s u g a r

4 t eas poo ns grated ora nge peel

(page 4)

Vi teaspoon salt

VA teaspoon c innamon

Wash, cut away peel and cut into crosswise

slices A in. thick

2 large orang es

Set out

VA cup butter

Arrange on e half of the po tato slices in an even

layer in the casserole . Cover with o ne half o f

the orange slices and sprinkle with one half of

the sugar mixture. Dot with 2 tablespoons of the butter. Repeat layering. Pour over all

Vi cup orange juice

Cover; bake at 375°F about 40 min., or until

potatoes are tender when pierced with a fork.

About 4 servings

Hopping John

Originally a native of South Carolina, Hopping

John is now relished throughout the South. It

is well-known (but not why) that a dish of it

eaten on New Year's Day brings good luck all

year. But for that matter, blackeye peas are

always lucky.

Put into a large saucepan

VA lb. piece bacon

Add and bring to boiling

6 cups cold water

Reduce heat, cover and simmer 45 min.


1 cup dried bla cke ye pe as

Add peas gradually to water so boi ling will not

stop. Cover pan and simmer ab out VA hrs., oruntil peas are almost tender; stir occasionally.

Add gradually so boiling will not stop

1 cup uncooked rice

Vi teaspoon salt

VA teaspoon pepper

(The Rice Industry no longer considers it nec

essary to wash rice before cooking".) Cover and

simmer about 30 min., stirring occasionally,

or until a kernel is soft when pressed between

fingers. If necessary, add more boiling waterduring cooking.

Remove bacon and drain pea-rice mixtur e thor

oughly in a colander or sieve. Cover colander

with a clean cloth and set over hot water until

ready to serve.

Meanwhile, slice the bacon and keep warm.

To serve, turn the pea-rice mixture into a

warm serving bowl and garnish with parsley.

Accompany with the sliced bacon.

6 to 8 servings

Note: Salt pork may be substituted for the

piece of bacon.

Stuffed Pattypan Squash

These delicate summer squash are also known

as scalloped squash or cymlings.

Set out a heavy 3-qt. saucepan having a tight-

fitting cover, and a baking pan.

Wash and trim off ends of

6 white pattypan s q u a s h (about 4 lbs.)

44



Put squash into the saucepan with

Vi cup boiling water

Vt teaspoon salt

Vt teaspoon mo no sod ium glutamate

Cover saucepan; simmer squash 35 min., or

until they are just tender.

Drain squash and cut a slice off top of each.

Carefully scoop out squash with a spoon, with

ou t breaking shells. Drain squash, put into a

bowl and mash.

Blend into the squash

VA cup butter or margarine

1 tablespoon cream

Vi teaspoon grated onion

VA teaspoon salt

Vt teaspoon mon oso diu m glutamate

Vt teaspoon pepper

Pile squash mixture lightly into shells. Sprinkle over the squash a mixture of

Vi cup (1 slice) f ine, dry bread crumbs

1 tablespoon minced parsley

Do t generously with

Butter or margarine

Place squash in the baking pan. Pour boiling

water into baking pan to M-in. depth.

Bake at 350°F 30 min., or until browned on

top. 6 servings

45

Mexican Corn(See center color photo)

Heat over low heat in a medium-size saucepan

having tight-fitting cover

VA cup butter or margar ine

Add and cook until onion is transparent, occasionally moving and turning with a spoon

VA cup finely chopped onion (page 5)

VA cup chop ped green pepper

(page 5)

Add contents of

1 p k g . (10 oz.) frozen corn (or 1 N o . 2

can whole kernel corn, drained)

Cook corn, covered, over low heat about 10

min., or until tender. With a fork or spoon

gently break corn apart while cooking. Duringlast few minutes of cooking, mix in

VA cup diced pimient o

Season with a mixture of

1 teaspoon salt


VA teaspoon pepper

Mix gently. If desired, garnish with

Sweet red pepper slices

4 servings

Plantation Corn Pudding

Grease a lH-q t. casserole. Heat water for

boiling water bath (page 4 ) .

Scald (page 5)

1 % cups milk

Add

1 tablespoon butter or margar ine

While milk scalds, beat slightly4 e g g s

Blend eggs with

2 cups (1 -lb . can) cream -style corn

2 tablespoons finely chopped green

pepper (page 5)

2 table spo ons grated onio n

and a mixture of

1 teaspoon sugar

1 teaspoon salt

Vi teaspoon mon oso diu m glutamateVA teaspoon pepper

Stirring vigorously, gradually add the milk to

the corn mixture; pour into the casserole. Set

casserole in the boiling water bath.

Bake at 300°F 45 to 60 min., or until a silver

knife comes out clean when inserted halfway be

tween center and edge of casserole. 6 servings



Vegetable Scrapple

Vegetable ScrappleLightly grease a 9%x5Jix2?i-in. loaf pan.

Prepare and set aside

Vl cup (about 1 medium-size) f inely


Vt cup (about 1 medium-size) finely

chopped carrot

VA cup finely cho ppe d green pepper

(p a g e 5)

Pour into top of double boiler3Vz cup s boi lin g water

Add slowly, stirring constantly, a mixture of

1 VA cups ye ll ow corn m eal

1 tablespoon salt

Vt teaspoon pepper

Cook over direct heat until thickened, stirring

const antly. Ad d the cho ppe d vegetables and

2 tablespoons finely chopped pimiento

1 teaspoon mon osod ium g lutamate

Set over simmering water and cook 1 hr.

Meanwhile, chop coarsely

1 cup (about 5 oz.) peanuts

Stir peanuts into cooked corn-meal mixture.

Pour into the pan, spreading to edges. Chill

in refrigerator about 4 hrs.

Remove from refrigerator and cut into slices

1 in. thick.

Heat in a skillet over medium heat

2 tablespoons fatArrange slices in skillet. Cook at one time only

as many slices as will lie flat in skillet. When

lightly browned on one side, turn and brown

other side.

Serve warm. 6 to 8 servings

Hominy Grits

Coarsely ground hominy, known as hominy

grits, or just grits, or even, in Charleston, as

grist, is one of the beloved cereal foods of the

South. In many homes it is served at three

meals a day, with butter, sirup or gravy as the

time of day dictates.

Set out a double boiler.

Wash and drain

1 cup (5 Vi oz.) white or ye l low

hominy grits

Bring to a rapid boil over direct heat in top

of double boiler

5 cups water

1 teaspoon salt

Stir the grits slowly into the boiling water.Boil gently 3 to 5 min., stirring occasionally

(overstirring may produce pastiness) with fork

or slotted spoon. Cover and place over sim

mering water. Cook about 114 hrs., or until

thickened and tender.

Serve as cereal with butter and s u g a r or as a

meat accompaniment with butter and g r a v y .

About 214 cups grits

Note: Add richness and flavor to hom in y gritsby cooking in half milk and half water.



except as they have been imported by neivcomers.

It is in the South that ice find incomparably rich

and delicious pies, feathery cakes bursting with luscious

fillings and frostings, delicate fruit whips and

fluffs, and wonderful puddings, richwith nuts, dates,

figs and coconut. Many of these have spread

from their native South over the entire country.

Vanilla Ice CreamA Base Recipe

For old-fashioned texture, this ice cream, here

adapted for the mechanical refrigerator, may

be frozen in a handturned freezer, just as it

might have been in old plantation days.

Set refrigerator control at coldest operating

temperature. Chill a large bowl and rotary

beater in refrigerator.

Scald (page 5) in to p of double bo iler

2 cups milk

Blend together and gradually add to milk,

stirring until blended

1 cup sugar1 tablespoon flour

Vi teaspoon salt

Stirring constantly, cook mixture over direct

heat 5 min.

Remove from heat and vigorously stir about

3 tablespoons of hot mixture into

3 eg g yol ks , slightly beaten

Immediately stir into hot mixture in top of

double boiler. Set over simmering water and

cook, stirring const antly, abou t 10 min., or

until mixture coats a silver spoon. Remove

from heat and cool . Stir in

2 cups cream2 t easp oons vanil la extract

Chill in refrigerator.

Pour mixture into refrigerator trays and put

into freezing compartment of refrigerator.

When mixture becomes mushy, turn out into

the chilled bowl and beat with the chilled

beater until smooth. Return to trays and freeze

until firm. About 1% qts. ice cream

—Fresh Peach Ice Cream

Follow A Recipe. Substitute 1 teaspoon al

mond extract for vanilla extract. Just before

freezing, blend in 1 tablespoon lemon juice

and \Yi cups crushed fresh peaches, sweet

ened.

47



Ambrosia

All over the South, ambrosia is a traditional

Christmas dessert. When available, fresh coco-

nut is used, and the dish is often prepared a

day ahead of time and kept in the refrigerator

to chill and blend the flavors.

With a sharp knife, cut away peel and white

membrane from

3 medium-size oranges

Separate sect ions by cutting on either side of

dividing membranes, working over a bowl to

save the juice; or cut into thin crosswise

slices, remo vin g any seeds, and cut slices into

halves.

Set out

Vi cup (about 3 oz.) moist shreddedcoconut, cut

Arrange orange sections in two or three layers

in a crystal serving dish, sprinkling each layer

with the co co nu t and with

Sugar

Chill in refrigerator at least 1 hr. 4 servings

—Banana Ambrosia

Follow A Recipe. Peel and slice about Vi inch

thick 2 b a n a n a s with brown-flecked peel.

Alternate orang e, co co nu t and banana layers

in bowl; just before serving, garnish with

additional banana and orange slices.

—Pineapple Ambrosia

Follow A Recipe. Substitute about % cup diced

fresh pineapple or drained pineapple chunks

fo r 1 of the oranges.

Banana Ambrosia

It's thecooked white frosting of this typical

Southern cake that is "filled"—with nuts,raisins and chopped figs. Rocky Mountain

cake, another favorite, is just a little different:

its frosting is full of all kinds of chopped

candied fruits, colorful as confetti. Try both!

Prepare (page 6) two 8-in. rou nd layer cake

pans.


2 cups sifted cake flour

1 tablespoon baking powd er 3

A teaspoon salt

Cream together until shortening is softened

Vi cup shortening

1 teaspoon vanilla extract

Add gradually, creaming until fluffy after each

addition

Vi cup sugar

Measure

Vi cup milk

Beating only until smo oth after each addition,

alternately add dry ingredients in fourths,

milk in thirds, to creamed mixture. Finally

beat only until smoo th (do not ove rheat) .

Beat until frothy

4 egg whites

Add gradually, beating well after each addition

Vi cu p sugar

Continue beating until rounded peaks are

formed. Spread beaten egg whit es o ver batterand gently fold (page 5) together. Turn bat

ter into prepared pans.

Bake at 350°F 30 to 35 minutes, or until cake

tests done (page 6 ) .

Cool and rem ove from pans as directed (page 6 ) .

Meanwhile, prepare Lady Baltimore Frosting.



3 Dcrease heat and bring mixture to boil ing. Cov er

saucepan and boil gently 5 min. Uncover pan

and put a candy thermometer in place so that

the bulb does not touch bottom or side of pan.

Continue cooking, stirring occasionally, until

mixture reaches 230-234°F (or until sirup

spins a thread when dropped from spoon; re

move pan from heat while testing). Using pas

try brush dipped in water, wash down sides of

pan from time to time during cooking.

Remove from heat, remove candy ther

mometer and stir in


14 t easpoon al mo nd extract

Spread hot glaze over cake layers after remov

ing them from the pans. Set layers aside to

cool completely.

When cake is almost cool , prepare Lady Bal

timore Frosting.

For Lady Baltimore Frosting—Prepare

Vi cup (about 2 oz.) chopped dried

light f igs

VA cup (about 2 oz.) chopped dark

seedless raisins

VA cup (about 1 oz. ) chopped

pecans or walnuts

Combine and mix well in to p o f a do ub le boiler

VA cups sugar

Vi cup water

1 tablespoon white corn sirup

Vt teaspoon salt

2 eg g whites, unbeaten

Set over simmering water and immediately

beat with hand rotary beater or electric mixer

7 to 10 min., or until mixture holds stiff peaks.

Remove from heat and blend in

2 te aspoo ns vanil la extract

Vi teaspoons almond extract

Fold fruit and nuts into one third of the frost

ing and use for the filling. Im mediate ly fill

and frost (page 6) cake.

One 8-in. 3-layer cake

Spiced Devil's Food Cake

Prepare (page 6) two 9-in. roun d layer cake

pans.

Combine and stir until chocolate is melted

VA s q . (114 oz.) chocolate

14 cup boiling water

Set aside to cool .


IVA cups sifted cake flour1 teas poon baki ng powd er

1 teaspoon baking soda

14 teaspoon salt

1 teaspoon cinnamon

Vi teaspoon allspice

VA teaspoon cloves

Cream together until butter is softened

14 cup butter

1 teaspoon vanil la extract

Add gradually, creaming until fluffy after

each addition

2 cups f i rmly packed light

b rown sugar

Add in thirds, beating thoroughly after each

addition

2 e g g s , well beaten

Stir in cooled chocolate mixture.

Measure

14 cup buttermilk or soured milk(page 4)

Beating only until smooth after each addition,

alternately add dry ingredients in fourths, but

termilk in thirds to creamed mixture. Finally,

beat only until batter is smo oth (do not over-

beat). Turn batter into prepared pans.

Bake at 375°F 30 to 35 minutes, or until cake

tests done (page 6 ) .

Cool; remove from pans as directed (page 6 ) .Fill -and frost (page 6) as desi red .

Two 9-in. round layers



Hot Milk Sponge Cake Sour Cream Cookies

Set out two 9-in. round layer cake pans.


1 cup sifted cake flour

1 teasp oon baking powder

VA teaspoon saltBeat until very thick and piled softly

3 e g g s

1 cup sugar

2 or 3 teaspoons lemon juice

Put into a small saucepan and set over low

heat to heat thoroughly, but do not boil

6 tab les poo ns milk

Gently folding (page 5) until just blended after

each addition, sift dry ingredients over egg

mixture, about one fourth at a time. Add hotmilk all at one time and quickly mix just until

smooth. Pour batter into the pans.

Bake at 375°F about 15 min. , or until cake

surface springs back when lightly touched at

center.

Invert pans on cooling racks and let layers

hang until coo l . (If layers are higher than

pans, invert pans between cooling racks so

that tops of layers do not touch any surface.)

W h e n completely coo l , remove layers from

pans as directed (page 6) .

Two 9-in. round layers

Georgia Pecan Kisses

Line cookie sheets with unglazed paper.

Chop and set aside

1 cup (about 4 oz.) pecans

Beat until frothy

2 egg whites

VA teaspoon sa l t


1 cup firmly packed light brown sugar

Continue beating until stiff (but not dry) peaks

are formed. Carefully fold in (page 5) the

pecans and

Vi teasp oon maple f lavor ing

Drop by teaspoonfuls onto unglazed paper.

Keep cookies small and uniform.

Bake at 3 0 0 T 25 to 30 min. Working quickly

and carefully, remove cookies to cooling racks.

If necessary, slightly moisten underside

paper directly under each cookie to loosen.

About 4 doz. cook

Lightly grease cookie sheets.


2 cups sifted flour

Vi teaspoon baking powder

Vi teaspoon baking sodaVi teaspoon nutmeg

VA teaspoon salt


Vi cup butter

Vi teaspoon vani l la extract


addition

1 cup firmly packed light brown sugar

Add in thirds, beating well after each addition,

a mixture of 1 e g g , well beaten

Vi cup thick sour cream

Mixing until well blended after each addition,

add dry ingredients in fourths to creamed mix

ture. Drop by teaspoonfuls about 2 in. apart

on cookie sheets.

Bake at 350°F about 12 min., or until lightly

browned. Transfer to cooling racks and cool .

About 4 doz. cookies



51

Postry for 1-Crust Pie

A Base Recipe

Set out an 8- or 9-in. pie pan.


1 cup sifted flour

Vi teaspoon saltCut in with pastry blender or two knives until

pieces are size of small peas

Vz cup lard, hydrogenated

vegetable shortening or

all-purpose shortening

Sprinkle over mixture, a teaspoonful at a time,

about

2Vi tablespoons cold water

Mix lightly with a fork after each addition.

Add only enough water to hold pastry together.

Work quick ly; do not overhandle. Shape into

a ball and flatten on a lightly floured surface.

Roll from center to edge into a round about Vi

in. thick and about 1 in. larger than over-all

size of pan. Wi th knife o r spatula, loosen pas

try from surface whenever sticking occurs; lift

pastry slightly and sprinkle flour underneath.

Loosen one half of pastry from board with

spatula and fold over other half. Loosen other

half and fold in quarters. Gently lay pastry in

pan and unfold it, fitting it to the pan so that

it is no t stre tched .

Trim edge with scissors or sharp knife so pas

try extends about Vi in. be yo nd edge of pie pan.

Fold extra pastry under at edge and flute (page

5) or press with a fork. Thoroughly prick

bottom and sides of pastry shell with a fork.

(Omit pricking if filling is to be baked in shell.)

Bake at 450°F 10 to 15 min., or until crust is

light golden brown.

Cool on cooling rack. One 8- or 9-in. pastry shell

—Pastryfor

1-Crust 10-in.Pie

Follow A Recipe. Increase flour to 1!4 cups,

shortening to Vi cup, salt to % teaspoon, and

water to about 3 tablespoons.

Short'nin' Bread

It's no wonder "Mammy's little baby" loved

these delectably rich and lender cookies!

Set out cookie sheets.

Press through a sieve

1 cup f irmly packed light brown sugar

Mix thoroughly with

4 cups sifted flour

Add and work in until a smooth dough is

formed

1 lb. softened butter

Turn onto a lightly floured surface and pat to%-in. thickness. (If necessary, chill dough for

easier handling.) Cut into desired shapes and

transfer to cookie sheets.

Bake at 325°F about 25 minutes, until very

delicately browned.

Remove pans to cooling racks for 5 min. before

transferring cookies to racks to coo l thor

oughly. 3 to 4 doz. cookies,

depending upom^^^nd shape



52

Black Bottom Pie(See center color photo)

Prepare, bake and set aside to coo l

Pastry for 1-Crust 10-in. Pie

(page 51)

Melt (page 5) and set aside to coo l

VA s q . ( l Vi oz.) chocolate

For Custard Filling—Scald (page 5) in top

o f double boiler

VA cups milk

Meanwhile, pour into a small cup or custard cu p

VA cup cold water

Sprinkle evenly over cold water

1 tablespoon (1 env .) unflavored

gelatin

Let stand about 5 min. to soften.

Sift together into a saucepan

Vi cup s u g a r

4 teaspoons cornstarch

Add and blend in well

Vi cup cold water

Stir scalded milk into cornstarch mixture.

Bring rapidly to boiling over direct heat, stir

ring gently and constantly. Cook 3 min.

Wash double-boiler top to r emo ve scum .

Po ur corns tarch mixtur e into double-boiler

top. Vigorously stir about 3 tablespoons of hot

mixture into

4 egg yolks , slightly beaten

Immediately blend into mixture in double

boiler. Cook over simmering water, stirring

constantly, 3 to 5 min., or until the mixture

thickens and coats a silver spoon. Immediately

remove from heat. Remove 1 cup cooked fill

ing from double boiler and set aside to use inChocolate Filling.

Add softened gelatin to mixture in doub le boiler

and stir until gelatin is comp lete ly disso lved.

Set aside to coo l until mixture sets slightly. If

it becomes too stiff before it is needed, soften

over simmering water and coo l again.

For Chocolate Filling—Stir into the re

served filling the melted ch ocol at e and

2 teaspo ons vani l la extractCool com ple tely. Pour into pastry shell and

spread evenly over bo ttom . Chill in refrigera

tor until set.

To Complete Pie—Beat until frothy

4 egg whites

VA teaspoon salt

Add and beat slightly

VA teaspoon cream of tartar

Add gradual ly, beating well after each addition

Vi cup sugar


formed. Spread over gelatin mixture and gently

fold (page 5) together. Blend in

1 tablespoon rum extract

Pour over Cho col ate Filling in pastry shell.

Chill in refrigerator until firm.

Put a small bowl and rotary beater in refrig

erator to chill.

Before serving, using chilled bowl and beater,

beat until cream stands in peaks

1 cup chil led wh ip pi ng cream

Using a spatula, spread whipped cream over

pie and swirl for decorative effect. Top with

chocolate curls made by pulling across a

shredder

Vi s q . (Vi oz.) chocolate


One 10-in. pie

Pecan Pie

One of the richest and most delicious of all therich, delicious Southern traditional pies.

Prepare (do not bake) and set aside

Pastry for 1-Crust Pie (page 51 ; use

9-in. pie pan)

Set out

Vi cup (about 2 oz.) pecan halves

Vi cup (about 2 oz.) chopped pecans


3 tablespoons butter



addition

VA cup sugar

Add in thirds, blending well after each addition

3 eggs , well beaten

Thoroughly blend in the chopped pecans and

1 cup dark corn sirup

Vt teaspoon salt

Turn into the pastry shell.

Bake at 450°F 10 min. Arrange pecan halves

on top of pie filling. Redu ce heat to 350 °F and

bake 30 to 35 minutes longer, or until a silver

knife comes out clean when inserted halfway

between center and edge of filling.

Cool on cooling rack. One 9-in. pie



Chess Pie I

• Base Recipe

The jelly-like filling is shallow because it is so

very rich. We recommend small servings!

Prepare (do no t bake) and set aside

Pastry for 1-Crust Pie (page 5 1 ;us e 8-in. pie pan)

Cream together until softened

Vi cup butter

2 teasp oons vani l la extract


addition

IV2 cups sugar

Add in thirds, beating well after each addition

4 egg yo lks , well beaten

Turn into the pastry shell.

Bake at 425°F 10 min. Reduce heat to 325°F

and bake 40 to 45 min. longer, or until a silver

knife come s out clean wh en inserted halfway

between center and edge of filling. Serve

warm or cool . One 8-in. pie

—Chess Pie II (Osgood Pie)

Follow A R ecipe . Decrease butter to Vi cup,

vanilla extract to 1 teaspoon and sugar to 1

cup. Use 2 e g g s instead of the egg yolks,

Blend in Vi cup cream. Stir in 1 cup (abo ut 4

oz.) chopped pecans and 1 cup (about 5 oz. )

dark seedless raisins. Bake at 450°F 10 min.

Reduce heat to 350°F and bake 30 min. longer.

What pumpkin pie is to the northern part of

the country, sweet potato pie is to the South—

and some folks can hardly tell the difference.

Prepare (do no t bake) and set aside

Pastry for 1-Crust Pie (page 51 ; use

9- in. pie pan)

Set out

lVi cups sieve d coo ked sweet

potatoes or y a m s

Scald (page 5)

Wi cups milk

Add to the sweet potatoes

2 tablespoons melted butter

1 teaspoon grated orange peel

(page 4)

and a mixture of

Vi cup f irmly packed brown sugar

1 teaspoon c innamon

Vi teaspoon ginger

Vi teaspoon nutmeg

VA teaspoon cloves

Vi teaspoon salt

Beat well. Add in thirds, beating well after

each addition

2 e g g s , beaten

Blend in scalded milk. Turn into pastry shell.

Bake at 450°F 10 min. Reduce heat to 350°F

and bake 30 to 35 min. longer, or until silver

knife comes out clean when inserted halfway

between center and edge of filling.

Cool on cooling rack.

Before serving, spread over top of pie

Sweetened whipped cream (use

one-half recipe, page 5)

Sprinkle with

2 tablesp oons chopped pecans

One 9-in. pie

53



54

Coconut Cream PieA Base Recipe

Prepare, bake and set aside to cool

Pastry for 1-Crust Pie (page 51; use

8-in. pie pan)

Set out

2 cups milk

Scald (page 5) lVi cups of the milk in top of

a do ubl e bo ile r; reserve remainder.

Meanwhile, sift together into a saucepan

% cup sugar

VA cup sifted flour

VA teas poon salt

Blend in the reserved milk; add gradually and

stir in the scalded milk. Bring rapidly to boil

in g over direct heat, stirring gently and constantly; cook 3 min. Remove from heat.

Wash the double boiler top to remove scum;

pour mixture into it and set over simmering

water. Cover and cook about 5 to 7 min.,

stirring three or four times.

Vigorously stir about 3 tablespoons of the

hot mixture into

3 e g g yolks , slightly beaten

Immediately blend into mixture in doubleboiler. Cook over simmering water 3 to 5 min.

Stir slowly to keep mixture cooking evenly.

Remove from simmering water. Blend in

2 ta bl es po ons butter or margar ine

2 t ea sp oo ns van illa extract

Cover and coo l slightly, stirring occasionally;

coo l to lukewa rm in the refrigerator.

Meanwhile, chop

1 cu p (4 oz.) moist shredded coconutWhen filling is cooled, fold in the coconut and

turn into the pie shell. Cool completely.

If desired, before serving spread over top

Sweetened whipped cream (page 5)

Garnish with

Mo is t shredded coconut

One 8-in. pie

—Banana Cream Pie

Follow A Recipe; omit coconut . Peel 2 b a

n a n a s with b rown-fleck ed peel and slice into

the pastry shell; turn lukewarm filling over

them. Chill pie. Just before serving, peel and

slice another banana; arrange over top of fill

ing. If desired, garnish with sweetened

whipped cream.

—Chocolate Cream Pie

Follow A Recipe. Omit coconut. Add 2 sq.

(2 oz.) chocolate to milk; heat until milk is

scalded and cho col ate is melted.

—Lime CreamPieFollow A Recipe. Increase sugar to % cup and

flour to 6 tablespoons. Omit coconut and va

nilla extract; add Vi cup lime juice and Vi tea

spoon grated lime peel (page 4) with the but

ter. Blend in 3 or 4 drops green foo d coloring.

Key Lime PiePrepare, bake and set aside to cool

Pastry for 1-Crust Pie (page 5 1 ;

us e a 9-in. pie pan)

Blend just until well mixe d

lVb cups (15-oz. can) sweetened

condensed milk

% cup lime juice

3 e gg yolks, slightly beaten

Pour into pastry shell. Beat until frothy

3 egg whitesVt teaspoon salt


6 tablespoons sugar


formed. Pile meringue lightly over pie filling,

sealing to edge of crust.

Bake at 350°F 10 to 15 min., or until meringue

is delicately browned. Cool . One 9-in. pie

Floating Island

A*



Soft CustardA Base Recipe


2 cups milk

Beat slightly

3 e g g s

Add and beat just until blended

VA cup sugar

Vt teaspoon salt

Stirring constantly, gradually add scalded milk

to egg mixture.

Strain mixture into double-bo iler top and set

over simmering water, stirring constantly and

rapidly, until mixture coats a silver spoon.

Remove from simmering water at once.

Cool to lukewarm over cold water. Blend in

2 teaspo ons vanil la extract

Pour into 4 sherbet glasses and immediatelychill in refrigerator. 4 servings

—Floating Island

Double A Recipe. Beat 2 egg whites until

frothy. Add Vi teaspoon salt and Vi teaspoon

vanil la extract. Add gradually Vi cup sugar ,

beating well after each addition and con tin uin g

to beat until rounded peaks are formed.

Drop by tablespoonfuls into 2 cups scalding

milk (page 5). Do not cover. Cook over sim

mering water about 5 min., or until set. Re

move meringues with a slotted spoon and

drain on absorbent paper. Float on chilled soft

custard. Top each meringue with a strawberry

if desired, and serve with additional straw

berries.

—Floating IslandII

Follow A Recipe but substitute 4 egg yo lks

fo r the whole eggs. When ready to serve, beat

the 4 egg whites until frothy. Add few grains

salt and gradually add Vi cup sugar . Continue

beating until sugar is compl etel y disso lved;

then add 3 tablespoons lemon juice and con

tinue beating until very stiff. Top each serving

of custard with a portion of meringue.

Tipsy Squire

Chill a bowl and rotary beater in refrigerator.

Have ready

Hot Milk Sponge Cake (page 50; use

one layer an d reserve remainder

fo r other use)Blanch (page 4) and split into halves lengthwise

Vi cup (about 3 oz.) a l m o n d s

Set aside.

Prepare and cool

Soft Custard (on this page)

Put the cake into a casse role or serving dish.

Poke almonds upright into cake. Pour over all

1 cup sherry

Pour custard over the cake.

Using chilled bowl and beater, beat until cream

is of medium consistency (piles softly)

1 cup chilled wh ip pi ng cream

Beat into whipped cream with final few strokes

2 tabl espo ons sherry

1 tablespoon confectioners' sugar

Spread whipped cream over the custard; chill

tboroughly. 8 to 10 servings

55



Spanish Cream

• Base Recipe

Set out a 1%-qt. mold.

Pour into a small cup or custard cup

VA cup cold water

Sprinkle evenly over cold water1 tablespoon (1 env .) u n f a v o r e d

gelat in

Let stand 5 min. to soften.


2 cups milk

Beat slightly

3 egg yolks

Add and beat just until blended

VA cup sugar

VA teaspoon salt

Stirring constantly, gradually add scalded milk

to egg-yolk mixture. Strain into double boiler

top; cook over simmering water, stirring con

stantly and rapidly, until mixture coats a silver

spoon. Remove from simmering water at once.

Immediately stir in softened gelatin until it is

completely dissolved. Cool to lukewarm over

cold water. Blend in

1 Vi teaspoons vanilla extractChill (page 4) until mixture begins to gel (gets

slightly thicker).

Lightly oil the mold with salad or cooking oil

(not olive oil) and set aside to drain.

Just before gelatin mixture is of desired con

sistency, beat until frothy

3 egg whites


VAcu p sugar

Beat until rounded peaks are formed. Spread

over gelatin mixture and fold (page 5) to

gether. Turn into mold; chill until firm.

Unmold (page 5) onto chilled serving plate.

About 8 servings

—Creamy Pudding

Follow A Recipe. Use a 1-qt. fluted mold. Omit

milk; reduce eggs to 2. Beat egg yolks until

thick and lemon-colored. Stir in % cup sweet

ened condensed milk, the vanilla extract and

salt. Dissolve softened gelatin by stirring in

H cup boiling water; blend into egg-yolk mix

ture. Chill until mixture begins to gel. Beat

egg whites until rounded peaks are formed,

omitting sugar. 4 to 6 servings



Flan(Baked Custard)

A Base Recipe

Set out a 1-qt. baking dish. Heat water for

boiling water bath (page 4 ) .

Scald (page 5)2 cups milk

Meanwhile, beat slightly

3 e g g s

Mix in

VA cup sugar

Stirring constantly, gradually add hot milk to

egg-yolk mixture. Stir until sugar is dissolved.

Blend in

1 teaspoon vanil la extract

Strain mixture into the baking dish.

Bake in boiling water bath at 32 5° F 55 to 60

min., or until a silver knife comes out clean

when inserted halfway between center and

edge of baking dish. Remove carefully from

boiling water bath. Set on a cooling rack until

lukewarm. Chill tho roughly in refrigerator.

6 servings

—Caramel Custard

Prepare Caramel ized Sugar . Pour it into the

baking dish. Quickly tilt baking dish until

bottom is evenly coated. Set aside. Follow A

Recipe.

When ready to serve, unmold by running a

knife around inside edge of baking dish; invert

onto a chilled serving dish. Top of mold will

be caramel-coated and excess coating will run

down sides to form a sauce at base of custard.

For Caramelized Sugar— Put Vi cup sugar

into a heavy light-co lored skillet (a black skil

let makes it difficult to see the color of the

sirup) over low heat. With back of a wooden

spoon keep sugar mov in g cons tantl y in skillet

until sugar is com ple tel y melt ed, and o f a

golden-brown color (caramelized).

Orange Blossom Whip

Chill a bowl and rotary beater in refrigerator.

Pour into a small bowl contents of

1 6-oz. can (% cup) frozen o ra ng e

juice concentrate, thawed

Add to orange juice and stir until dissolved

Vi cup sugar

Set bowl in refrigerator until ready to use.

Shortly before serving, using chilled bowl and

beater, beat until cream is of medium consist

ency (piles softly)

1 cup chil led whipping cream

Using clean beater, beat until rounded peaks

are formed

3 egg whites

Spread the beaten egg whites over the whipped

cream. Add and carefully fold in (page 5) the

orange juic e mixture and

VA cup sherry

Serve at once in chilled sherbet glasses.

8 to 10 servings

57



58

Papaya Ice

A Base Recipe

Se t refrigerator control at coldest operating

temperature.

Pour into a small cup or custard cup

VA cup cold waterSprinkle evenly over cold water

2 tea spo ons unflavored gelat in

Le t stand about 5 min. to soften.

Meanwhile, heat until very hot

VA cups water

Remove from heat and immediately stir in

softened gelatin until gelatin is completely dis

solved. Add, stirring until dissolved

1 cup sugar

Blend into gelatin mixture

2 cups papaya nectar

2 t ab les po on s lime juice

2 tea spo ons grated lime peel (page 4)

Cool. Pour into a refrigerator tray. Freeze

until firm (3 to 4 hrs. ), stirring 2 or 3 times.

Serve Papaya Ice in chilled sherbet glasses

and garnish with

Sprigs of mint

1 qt. ice

—Mocha Ice

Follow A Recipe. Increase hot water to 3%

cups. Omit papaya nectar and lime juice and

peel. Mix 2 tablespoons concentrated soluble

coffee with sugar and blend into hot mixture.

Top with sweetened whipped cream (page 5) .

—Lemon IceFollow A Recipe. Increase hot water to 3 cups

and sugar to 2 cups. Omit papaya nectar'and

lime juice and peel; substitute % cup lemon

juice and 2 teaspoons grated lemon peel. Tint

to desired color by blending in, a drop at a

time, yel low food color ing.

Sherry Wine Jelly

Beautiful—sophisticated—elegant—delicious!

Lightly oil a 1%-qt. fancy mold with salad or

cooking oil (not olive oil) and set aside to

drain.

Pour into a small bowl

VA cup cold wate r

Sprinkle evenly over the cold water

3 tablespoons (3 env.) unflavored

gelatin

Let stand about 5 min. to soften.

Heat until very hot

IVA cups water

Remove from heat and immediately stir in

softened gelatin until gelatin is completely dis

solved. Add, stirring until dissolved

VA cups sugarBlend in

1 cup plus 2 tablespoons sherry

VA cup strained orange juice

Vi cup strained lemon juice

9 drops red food coloring

Pour mixture into the prepared mold and chill

in refrigerator until firm.

Unmold (page 5) onto a chilled serving plate.

Serve withSweetened whipped cream (page 5)

6 to 8 servings



Tall, tinkling glasses of something cool and sparkling

go well uith drowsy golden afternoons on veranda or

patio—but all warm lands know well the value of

hot drinks, too: of fragrant coffee, stimulating tea and

the special spiciness of Mexico's favorite hot chocolate.

Drip CoffeeA Base Recipe

Preheat a drip coffee maker by filling it with

boiling water. Drain.

For each standard measuring cup of water,

using standard measuring spoons, measure

2 tablespoons drip grind coffee

Place in filter section of drip coffee maker.

Do not overload coffee compartment.

Bring to boiling

Freshly d r a w n water

Measure and pour boil ing water into upper

container. Cover. Allow all of water to drip

through the coffee, keeping coffee maker over

low heat 5 to 8 min., or as long as coffee is

dripping. Do not let coffee boil at any time.

Remove coffee compartment; stir and cover

the brew. If not served immediately, place

coffee maker over low heat. Stir before serving.

Note: To make vacuum-drip or percolated cof

fee, follow A Recipe for amount of coffee to

use. Specific directions for preparation of coffee vary according to type of coffee maker used.

For percolated coffee, timing varies from 5 to

10 min. after percolation starts, depending

upon the amount of coffee made.

—Iced Coffee

Follow A Recipe; use double the amount of

coffee. Do not overload coffee compartment.

If there is danger of this, use capacity amount

of coffee with one-half as much water as for

regular-strength coffee. Fill tall glasses with

crushed ice or ice cubes. Pour the hot coffee

over the ice. Serve with granulated or con

fectioners' sugar , sugar sirup, cream or

whipped cream sprinkled with c i n n a m o n .

Mexican Chocolate

This deliciously spicy chocolate is so rich that

most folks will want very small servings.

Combine in top of a double boiler

4 sq. (4 oz.) chocolate, grated

1 cup water

Heat over simmering water, stirring frequently,

for 30 min.

Meanwhile, mix together and set aside

1 cup milk

Vi cup firmly packed b r o w n sugar

When chocolate mixture has cooked, add the

milk mixture together with

l V i teaspoons vani l la extract

1 teaspoon cinnamon

VA teaspoon salt

Add gradually, stirring in

3 cups milk

Continue heating over simmering water until

scalding hot. 8 servings



60

TeaA Base Recipe

Fill teapot with boil ing water. W hen heated

thoroughly, pour off water.

Put into pot for each cup of tea to be brewed

1 rounded teaspoon tea or 1 preparedtea bag

Bring to boiling

Freshly drawn water

Fo r each cup of tea, pour into teapot 1 cup of

the brisk ly boil ing water. Cover pot and let

brew 3 to 5 min.

Remove tea bags or strain tea into a preheated

pot or into cups. Serve immediately with any

of the following: thin slices or wedges of

l emon, orange or l ime; lemon, orange or

l ime juice; whole c loves; sprigs of fresh mint;

cream; sugar or sugar sirup.

—Iced Tea

Follow A Recipe for preparation o f tea; use

1 tablespoon tea or 2 prepared tea bags for

each standard measuring cup freshly boiling

water. Strain or remove tea bags and pour hottea into tall glasses filled with crushed ice or

ic e cubes.

—Minted IcedTea

Follow A Recipe for preparation of tea; use 1

tablespoon tea or 2 prepared tea bags for each

standard measuring cup freshly boiling water.

Strain or remove tea bags. For each 2 cups hot

tea, add 2 sprigs fresh mint, leaves bruised,and 3 tablespoons l emon juice. Let mixture

stand Vi to 1 hr. Strain into tall glasses filled

with crushed ice or ice cubes.

Raspberry Shrub

Raspberry Shrub is a classic summertime

cooler, with a history generations old. The

amount yielded by this recipe will serve a

sizable crowd. The sirup may be preserved and

used as needed.

This sirup must stand for two days before

completion.

To Prepare Sirup— (This recipe makes about

2 qts. sirup.) A large, heavy sauce pot or kettle

will be needed for cooking the sirup.

The first day , set ou t a large bowl.

Sort, rinse and thoroughly drain

4 qts. ripe red or black raspberries

Put raspberries into the bowl and crush thor

oughly. Add , mixing well

1 qt . cider vinegar

Cover and let mixture stand 48 hrs. in refrig

erator or in a coo l place, stirring 3 or 4 times

to blend well.

The third day, set out the sauce pot or kettle.

Strain the raspberries into the sauce pot, us

ing a jelly bag. *

Set the sauce pot over medium heat and add,

stirring until sugar is dissolved

6 cups su ga r

Increase heat and bri ng mixture to boiling.

Boil mixture uncovered 5 min. Skim off any

foam. Remove sauce pot from heat and set

aside to cool . Store in a covered container in

refrigerator.

To Complete Shrub—'For each measuring

cup of beverage desired, mix together

% cup water

Vi cup Raspberry Shrub Sirup

Serve over ice cubes or crushed ice.

*Note: To make a jelly bag, cut a double thick

ness of cheesec loth abou t 36 in. lon g and fold

in half. Dip the cheesecloth in hot water and

wring well. Put a large strainer or colander

over the sauce pot and lay the che esec loth in

the strainer. Turn the raspberry mixture into

the che eseclo th. Gather the four c orners of the cloth together and tie firmly. Allow the

juice to drip through th e ch ees ecl oth and

strainer into the sauce pot.



Orange Julep

Vi

Vi

3

Vi

Combine and stir until sugar is dissolved

2 cups orange juice

cup s u g a r

cup lime juice

tablespoons f inely ch opp ed fresh

mint leaves

teaspoon grated orange peel

(page 4)

Chill thor ough ly in refrigerator.

Just before serving, blend with the orange

juice mixture

2 cups chil led carbonated water

Pour into tall glasses over

Ic e cubes or crushed ice

Garnish with sprigs of mint. 4 servings

Texas SparklerSix tall glasses will be needed.

Have ready

1 qt . pale dry ginger ale, chil led

Set out to thaw

2 6-oz. cans f rozen orange a n d

grapefruit juice concentrate

When ready to serve, pour the thawed juice

into a large pitcher. Add gradually, stirring

constantly until dissolvedVi cup sifted confectioners' s u g a r

Add the chilled ginger ale; mix thoroughly.

Put one or two ice cubes into each glass. Fill

each with ginger ale mixture.

Serve with snacks such as potato chips or

salted nuts. 6 servings

Pink Lemonade

Mix together in a large bowl or pitcher

6 cups cold water

2 cups lemon juice (about 12 l emons;

or us e frozen lem on juice,

thawed)

cups sugar

cup maraschino cherry sirup

(drained from 1 8-oz. jar

maraschino cherries; reserve

cherries for other use)

Stir until sugar is dis sol ved . Set in refrig

erator to chill thoroughly.

To serve, pour over crushed ice or ice cubes

in chilled glasses and garnish, if desired, with

maraschino cherries. 2 qts. lemonade

Texas Sparkler



Holiday Eggnog

Peachee Milk Drink

Whip up this fresh-flavored beverage in a

blender in a matter of seconds when it's time

for a cooling snack.


Rinse, drain, pare, cut into halves and pit

4 med ium- size (about 1 lb.) ripe

peachesCut into pieces and set aside.

Put into blender container

2 cups cold milk

Vi cup s uga r

Vi te a s p o o n a lmo n d extract

Cover and turn on motor. Gradually add

peaches to blender container while motor is

running. Continue to blend about 45 sec, or

until smooth and slightly thickened.

Serve immediately. About 4 servings

Note: Be sure to use ripe peaches and cold milk.

Slightly under-ripe peaches tend to curdle the

milk and make a too-tart beverage.

Holiday Eggnog

Beat until very thick and lemon-colored

6 eg g yolk s

2 cups s uga r

Slowly stir in

1 pt. b o u rb o n

1 cup J a ma ic a rum1 cup b ra n d y

Blend in

3 pts. he av y cream

2 cups milk

Beat until rounded peaks are formed

6 e gg whites

Gently fold (page 5) egg whites into egg yolk

mixture. Pour into punch bowl, cover and

chill in refrigerator.

To serve, ladle egg nog into punc h cup s; sprinkle each portion with n u tme g .

About 25 servings

Syllabub

All American syllabubs descend from t

ancient English recipe brought to Virginia in

the early days. In England, cream, sugar and

flavoring were taken to the dairy in a bowl and

the milk drawn directly into the bowl, frothing

airUy. Nowadays the South prefers its syllabub

well chilled, but duplicates the frothing airiness

by thorough whipping, in a special syllabub

churn if one is available.

Beat together with a rotary beater until sugar

is dissolved and mixtur e frothy

2 cups cream

2 cups milk

Vi cup sherry

Vi to Vi cup s uga r

Few grains salt

Serve immediately in punch cups. Top each

serving with a generous sprinkling of nutmeg.

About 8 servings



PRESERVES AND CANDIESSweets are dear to the heart of the South—and why not, with such

a store of delicious fruits and nuts to be preserved,and all the sweetness of home-grown sugar to do it with!

Sweet Green-Tomato Pickles

Pickles must stand overnight before completion.

A large, heavy sauce pot or kettle and four

1-pt. jars and covers will be needed.

Rinse, remove stem ends and slice enough

green tomatoes to yield

1 g al . sliced green tomato es (about

7 lbs. tomatoes)

Measure

1 cup coarse salt

Put one half the tomatoes in a large bowl; add

one half the salt. Repeat layering. Cover and

set aside o vern ight .

The fol lowing day, wash and sterilize (page 5)

the jars and covers.

Drain tomatoes, discarding liquid. Heat to boil

ing in the pot, stirring until sugar is dissolved

1 qt. cider vinegar

2 cups sugar

Tie together in a spice bag*

4 tea spoon s who le cloves

4 tea spoon s who le al lspice

3 2-in. pieces stick cinnamon, broken

Add to sauce pot with tomatoes; simmer 10 min.

Fill and seal jars (page 5); cool away from

drafts. Label jars; store in a cool , dry place.

About 4 pts. pickles

*To make spice bag, cut double thickness of

cheesecloth 5 in. square. Put spices in center

of cheesecloth and tie ends together.

Pear Chip Preserve

This elegant Southern preserve is delicious

with meat, with hot breads, and as a topping

for ice cream.

Set out a large, heavy sauce pot or kettle and

five 1-pt. jars and their covers.

Finely ch op enough crystallized ginger to yield

Vi cup chopped crystall ized gin ge r

Wash and thinly slice through peel and pulp,

discarding seeds

2 lemons

Rinse, cut into quarters, core, pare and slice

thinly

4 lbs. firm pears (Anjou or Cornice)

Meanwhile, combine in the sauce pot

2 cups water

3Vi lb s. (about 7 % cups) sugar

Stir over medium heat until sugar is dissolved.

Increase heat and bring to boiling. Add pears,

ginger and lemon to the sirup. Reduce heat

and simmer until sirup thickens and fruit be

comes transparent (about 2Vi hrs.).

About 30 min. before preserve is done, wash

and sterilize (page 5) the jars and covers.

About 5 min. before preserve is done, add1 cup (about 4 oz.) coarsely

chopped pecans

Cook 5 min. longer. Fill and seal jars (page 5).

Set jars on cooling racks and cool away from

drafts. Label jars; store in a cool , dry place.

About 5 pts. preserve

63



Watermelon PicklesThese pickles require 4 days for complet ion .

Set out a large, heavy sauce pot or kettle and

a large, heat-resistant dish or baking pan.

Three 1-pt. jars and covers will be needed.

Set out

1 la rge , ripe watermelon

Pare and discard outer green rind. Remove

pink pulp and set aside for other use. Cut

enough of the white rind into 1 in. cubes toyield 9 cups cubed watermelon rind. Put cubes

into the sauce pot or kettle and add

6 cups boiling water

Simmer until rind is tender when pierced with

a fork. Drain thoroughly and turn into the

heat-resistant dish.

Combine in a saucepan

4 cups sugar

1 cup cider v in e g a r

4 sticks c in n a mo n

2 teaspoons whole cloves

1 lemon, s l iced thin

Bring to boiling over high heat, stirring until

sugar is dissolved. Pour sirup over rind and

set aside to cool . Cover and let stand overnight.

Th e second day, drain rind, reheat sirup to

boiling, and again pour over rind. Cool, cover

and set aside overnight. The third day, repeat.

The fourth day, wash and sterilize (page 5)the jars and covers. Put rind and sirup into

sauce pot or kettle and heat to boiling. Im

mediately pack pickles into hot drained jars,

pour sirup over them, and seal immediately.

Cool jars away from drafts. Label jars ; store

in a cool , dry place. About 3 pts. pickles

Candied Orange Peel

Set out a candy thermometer and a heavy 2-qt.

saucepan having a tight-fitting cover.

Rinse and carefully remove the peel in large

pieces from

3 large oranges (thick peel is

preferred)

(Reserve orange pulp for other use.)

Put the orange peel in the saucepan and add

VA cups water

Vi teaspoon salt

Bring to boiling and cook until orange peel is

almost tender (about 15 min.). Remove from

heat and drain well. Return orange peel to

saucepan and add

VA cups waterBring to boiling. Drain immediately. Repeat

heating and draining process two more times.

After last draining, scrape the white part

from the peel. Cut peel into M-in. strips.

Mix together in the saucepan

1 cup sugar

Vi cup water

Stir over low heat until sugar is dissolved.

Increase heat and bring mixture to boiling.

Cover saucepan and boil gently 5 min. Uncover

and set candy thermometer in place. During

cooking, wash any crystals from sides of pan

with a pastry brush dipped in water; move

candy thermometer to one side and wash down

any crystals that may have formed on sides of

pan under the thermometer. Continue cooking

mixture without stirring until it reaches 230-

234°F (or until sirup spins a thread when

dropped from spoon; remove pan from heat

while testing). Remove thermometer. Add thestrips of peel and cook very slowly, stirring fre

quently, until most of the sirup is absorbed.

Place waxed paper under cooling racks to catch

sirup drippings. Remove peel from saucepan

and spread over the racks. When peel has

cooled slightly, roll, a few pieces at a time, in

Sugar (about Vi cup)

Cool complete ly. Store in a tightly covered

container. About 2 cups Candied Orange Peel

Crackle Peanut Brittle

Lightly butter two baking sheets. Set out a

candy thermometer.

64



65

Mix together in a heavy 3-qt. saucepan having

a tight-fitting cover

2 cups sugar

1 cup white corn sirup

1 cup water

Stir over low heat until sugar is dissolved.

Increase heat and bring mixture to boiling.

Cover saucepan and boil gently 5 min. Uncove r

and set candy thermometer in place. During

cooking wash any crystals from sides of pan

with a pastry brush dipped in water; move

candy thermometer to one side and wash down

any crystals that may have formed on side

of pan under the thermometer. Continue

cooking mixture without stirring until it

reaches 234-240°F (or until a small amount

of sirup forms a soft ball in cold water; removepan from heat while testing).

Mix in

2 cups (about 11 oz. ) shel led raw

peanuts

2 teaspoons butter

Cook over low heat, stirring frequently, until

mixture reaches 300°F (stage at which a small

amount of sirup separates into threads which

are hard and brittle in very cold water).

Remove from heat and remove thermometer.

Add, mixing well

2 teaspoons bak ing soda

1 teaspoon vani l la extract

Pour onto the baking sheets, spreading as

thin as possible. As soon as candy has cooled

enough to handle, wet hands in water and

stretch it as thin as desired. Turn candy over

and cool completely.

When cool and hard, break candy into medium-

size pieces. Store in tightly covered container

About 2 lbs. peanut britth

Panocha

Lightly butter an 8x8x2-in. pan. Set out a

candy thermometer and a heavy 3-qt. saucepan.

Chop and set aside

Vz cup (about 2 oz.) pecans

Combine in the saucepan .

2 cups firmly packed b r o w n sugar 3

A cup undiluted evaporated milk


1 tablespoon white corn sirup

Few grains salt

Stir over low heat until the sugar is dissolved.

Hang candy thermometer on pan so the bulb

does not touch side or bottom of pan.

Increase heat to medium and bring mixture to

boiling. Cook, stirring constantly, until tem

perature of mixture reaches 234-240T (or

until a small amount of sirup forms a soft

ball in cold water; remove pan from heat while

testing). During cooking wash down any crys

tals from sides of pan with pastry brush dipped

in water; move candy thermometer to one side

and wash down any crystals that may have

formed on side of pan under the thermometer.

Remove mixture from heat and cool to luke

warm (about 110°F) without stirring the candy

or jarring the saucepan. Then remove candy

thermometer and add the pecans and

1 teaspoon vani l la extract

Beat vigorously until mixture loses its gloss.

Quickly turn into the buttered pan without

scraping bottom and sides of saucepan; spread

evenly. Set aside to coo l .

When candy is firm, cut into 1%-in. squares.

24 pieces Panocha



I N D E X

Ambrosia 48Banana 48Pineapple 48

Arroz con Polio 31Avocado-Grapefruit Salad,

Molded 19Avocado-Kumquat Salad,

Molded 19Bacon-Wrapped Sh ri mp .. .. 7Banana Cream Pie 54Barbecue Sauce, Mexican . . . 40Barbecued Lima Beans 42Beans, String, with Ba co n. . 41

Beaten Biscuits 13Beef and Polenta Pie 27Beef Stew 26Biscuits, Beaten 13Biscuits, Buttermilk 12Black Bottom Pie 52Bread, California Fruit-Nut. 14Brunswick Stew 31

Burgoo 29Buttermilk Waffles 16Cakes

Hot Milk Sponge 50Lady Baltimore 48Spiced Devil's Food 49

Caramel Custard 57Cheese Log, Plantat ion. . . . 8Chess Pie 53Chicken

Batter-Fried 30Cream-Smothered 30

Fried 30Gumbo 9Maryland Fried 30with Fruit, Spicy 29with Rice 31Pies, Ind iv i du a l . . . . . . . . 32Salad 18

Chili con Carne 26Chili Dip 8Chili Casserole 26Chocolate Cream Pie 54Chocolate , Mexican 59Chowder, Shellfish 10

Citrus-Pecan Mold 19Cocktail Sauce, Peppy 8Coconut Cream Pie 54Coffee 59Cookies

Georgia Pecan Ki ss es .. .. 50Short'nin' Bread 51Sour Cream 50

CornMexican 45Pudding, Plantation 45

Corn Bread. 13Corn Meal Grid dlec akes .... 16Corn Meal Muffins 13Corn Sticks, Crisp 13Crab Croquettes 36Creamy Pudding 56Cucumber Ice Salad 20Custard

Baked 57Caramel 57Soft 55

Deep-Fried Scallops 36Deep-Fried Shrimp 36Devil's Food Cake, Spi ced .. 49Eggnog, Holiday 62Enchiladas 24Flan 57Flannel Cakes 16Floating Island 55French Dressing 21Fresh Fruit Salads 20Fried Chicken 30Frijoles 42Frijoles Refritos 42

Fruit-Nut Bread, California. 14

Gazpacho Soup 11

Green-Tomato Pickles,Sweet 63

Griddlecakes, Corn M e a l . . . 16

Guacamole 8

Gumbo, Chicken 9Ham, Country

Baked 22Cooked Whole 22

Ham, "Fried"with Coffee Gravy 23with Red Gravy 23

Ham SliceBaked 23

Ginger 23Pineapple 23Plum 23

Hominy Grits 46

Hopping John 44Hot Milk Sponge Cake 50

Hush Puppies 15

Ice •Lemon 58Mocha 58Papaya 58

Ice CreamFresh Peach 47Vanilla 47

Jean Lafitte Salad 17Julep, Orange 61Key Lime Pie 54Lady Baltimore Cake 48Lemonade, Pink 61Lemon Ice 58Lemon-Raisin Buns, Virginia 15Lima Beans, Ba rb ec ue d. .. . 42Lime Cream Pie 54Mexican Barbecue Sa uc e. . . 40Mexican Chocolate 59Mexican Corn 45Mocha Ice 58Molasses-Pecan Kisses 66Monterey Jack 38Muffins, Corn Meal 13Mushroom Sauce 39Okra and Corn 43Orange Blossom Wh ip 57Orange Julep 61Orange Peel, Candied 64Oyster Loaf, Creamed 37Oyster Stew 10

Paella 32Panocha 65Papaya Ice 58Pastry for 1-Crust Pie 51Pattypan Squash, Stu ffed ... 44Peachee Milk Drink 62Peanut Brittle, Crack le . . . . 64Pear Chip Preserve 63Pecan Kisses, Georgia 50Pecan Pie 52Peppers, Stuffed 39Perfection Boiled Rice 39Pickles

Sweet Gre en- To mat o.. . . 63Watermelon 64

PieBanana Cream 54Black Bottom 52Chess 53Chocolate C r e a m . . . . . . . 5 4Coconut Cream 54Key Lime 54Lime Cream 54Pecan 52Sweet Potato 53

Popovers, Stay-Popped 13Pork Chops, Stuffed 24Pork with Barbecue Sauce. . 25

67



68

Pralines

Creole 66Florida Coconu t 66

Raspberry Shrub 60Rice, Perfection Boiled. . . . 39Rice Waffles 16Salad Dressings

Cooked 21Fluffy Citrus 21French 21Honey French 21

SaladsChicken 18Citrus-Pecan Mold 19Colorful Vegetable 19Cucumber Ice 20Elegant Chicken 18Fresh Fruit 20Jean Lafitte 17Molded Chicken 18

Molded Avocado-Grapefruit 19

Molded Avocado -

Kumquat 19Southwestern Salad Bowl. 17Turkey 18

SaucesMexican Barbecue 40Mushroom 39Peppy Cocktail 8Spicy Raisin 40White 39

Scallops, Deep-Fried 36

Scrapple, Vegetable 46

Shellfish Chowder 10Sherry Wine Jelly 58Short nin'B read 51

Shrimpand Avocado Cocktail . . . . 8Bacon-Wrapped 7Cooked 36Deep-Fried 36

Louisiana Style 33Spread 7

Soup, Gazpacho 11

Soup with Meat Balls (Sopa

de Albondigas) 11

Sour Cream Cookies 50

Southwestern Salad Bowl. . . 17

Spanish Cream 56

Spanish Rice 38

Spoon Bread, So ut he rn .. . . 14

Squash, Pattypan, Stuffed. . 44

Stew

Beef 26Brunswick 31

Oyster 10

String Beans with Bacon... 41

Stuffed Pattypan Squash. . . 44

Stuffed Peppers 39

Stuffed Pork Chops 24

Sweet Potatoes

Candied 43

with Orange 44

Sweet Potato Pie 53

Syllabub 62

Tamale Perfection 28

Tea 60Iced 60Minted Iced 60

Texas Sparkler 61Tipsy Squire 55Tomatoes

Creamed 41Fried 41

Turkey Salad 18Veal Cutlet in Wine with

Olives 25

Vegetable Salad, Co lo rf ul .. . 19

Vegetable Scrapple 46

Waffles

Buttermilk 16Rice 16

Watermelon Pickles 64

White Sauce 39

General Informat ion

Check-List for SuccessfulBaking, A 6

For These Recipes—What

to Use 4

How to Cook Vegetables. . . 6

How to Do It 4

Identification of Foods in

Center Color Photo 36

It's Smart To Be Careful .. . 4

Oven Temperatures 5

Vegetables, How to B o i l . . . . 6

When Yo u Deep-Fry 5

southwestern cookbook 1956

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