Part 4

Chapter 43,459 wordsPublic domain

————————————————————+——————————————+——————————————+————————————— | | Approximate | Internal |Ready-to-cook | roasting time| temperature Kind of poultry | weight[10] |at 325° F. for| of poultry | | stuffed | when done | | poultry[11] | ————————————————————+——————————————+——————————————+————————————— | _Pounds_ | _Hours_ | °F. | | | Chickens |1½ to 2½ |1 to 2 | (Broilers, fryers,| | | or roasters) |2½ to 4½ |2 to 3½ | | | | Ducks |4 to 6 |2 to 3 | | | | Geese |6 to 8 |3 to 3½ | |8 to 12 |3½ to 4½ | | | | Turkeys |6 to 8 |3 to 3½ | } 180 to 185 |8 to 12 |3½ to 4½ | } in center |12 to 16 |4½ to 5½ | } of inner |16 to 20 |5½ to 6½ | } thigh |20 to 24 |6½ to 7 | } muscle. ————————————————————+——————————————+——————————————+—————————————

[10] Weight of giblets and neck included.

[11] Unstuffed poultry may take slightly less time than stuffed poultry. Cooking time is based on chilled poultry or poultry that has just been thawed—temperature not above 40° F. Frozen unstuffed poultry will take longer. Do not use this roasting guide for frozen commercially stuffed poultry; follow package directions.

Stuffing

_About 1 quart_

3 tablespoons butter, margarine, or poultry fat ¾ cup chopped celery 3 tablespoons chopped parsley 2 tablespoons chopped onion 1 quart soft breadcrumbs ½ teaspoon savory seasoning ½ teaspoon salt Pepper, as desired

Melt fat in heavy pan; add celery, parsley, and onion, and cook a few minutes.

Combine all ingredients. Mix lightly but well.

Use to stuff poultry, or bake in a separate pan during the last hour of cooking.

NOTE: Allow about ½ cup stuffing per pound of ready-to-cook poultry. This stuffing may be used for baked fish, if desired.

_Variation_

_Nut stuffing._—Omit parsley and savory seasoning and add ½ cup of chopped nutmeats—roasted almonds, pecans, filberts, or cooked chestnuts.

Braised boneless turkey roast

Place boneless turkey roast on a rack in a pan; insert a meat thermometer in the center of the roast; cover pan tightly. Braise in an oven at 400° F. (hot) until thermometer registers about 170° F. Or, follow cooking directions on package.

NOTE: A 3-pound boneless turkey roast requires about 1½ hours cooking time. If desired, uncover roast last 20 minutes to brown.

Broiled chicken

Plump young chicken, about 1½ to 2¼ pounds ready to cook Melted fat or oil Salt and pepper, as desired

Prepare chicken for cooking according to directions on page 26.

Split chicken down the back and, if desired, cut into halves through the breastbone. Break joints and cut off wingtips.

Brush chicken on both sides with melted fat and sprinkle with salt and pepper.

Preheat the broiler and grease broiler rack lightly. Place chicken on the rack, skin side down. Place broiler pan at the distance from heat recommended by the range manufacturer.

Broil chicken 20 to 30 minutes on one side or until browned; turn, brush with fat or oil, and broil until done, 15 to 25 minutes longer.

_Menu suggestion_

Serve with broccoli, creamed potatoes, and lemon chiffon pie.

Stewed chicken

Use a plump stewing chicken, 3 to 4 pounds ready to cook. Or, you can stew a broiler-fryer chicken, although the flavor will be somewhat milder.

Prepare chicken for cooking according to the directions on page 26. Leave whole or cut in serving-size pieces.

Place the chicken in a deep pan. Add enough water to half cover a whole chicken or to cover pieces. Season as desired.

Cover pan and cook over low heat until the chicken is tender—2 to 3 hours for a stewing chicken, 45 minutes to 1 hour for a broiler-fryer.

Cook giblets with the chicken or separately.

Serve stewed chicken in gravy made by thickening the broth, or use in any recipe that calls for cooked chicken.

Fried chicken

Plump young chicken, 1½ to 3 pounds ready to cook Salt, pepper, flour Fat or oil

Prepare chicken for cooking according to the directions on page 26. Cut in serving pieces.

Season chicken with salt and pepper and roll in flour.

In a heavy frypan, heat ¼ to ¾ cup fat or oil—just enough to cover bottom of pan. Use moderate heat.

Brown chicken pieces on one side; turn and brown on other side.

Continue to cook slowly, uncovered, until tender. Or, if more convenient, cook in oven at 350° F. (moderate) until tender. Cooking time will be from 30 to 45 minutes.

_Variation_

_Oven-fried chicken._—Prepare the chicken according to directions on page 26. Cut in serving pieces. Preheat oven to 400° F. (hot). Shake or roll chicken pieces in seasoned flour and place in a baking pan containing hot fat (⅛ inch deep or less). Turn pieces to coat both sides with fat. Cook chicken skin side down for 30 minutes; turn; and cook 20 to 30 minutes longer, or until tender.

_Menu suggestion_

Serve with mashed potatoes, carrots, and green salad. For dessert have cherry pie.

Chicken a la king

_6 servings_

1 cup frozen green peas 2 tablespoons finely chopped onion ¼ cup chopped green pepper ⅓ cup boiling water ⅔ cup flour 1 cup cold milk 2 cups chicken broth 2 teaspoons salt Pepper, as desired ½ teaspoon poultry seasoning 2 cups diced cooked chicken or turkey 1 can (4 ounces) mushroom stems and pieces, drained and chopped 1 tablespoon chopped pimiento Cooked rice, toast, or biscuits

Cook peas, onion, and green pepper in boiling water in a covered pan 5 minutes. Drain; save the liquid.

Blend flour with milk. Combine vegetable cooking liquid, broth, and seasonings; slowly stir in flour mixture. Bring to a boil, stirring constantly; cook 1 minute.

Add chicken, cooked vegetables, mushrooms, and pimiento. Heat thoroughly and serve on rice, toast, or biscuits.

NOTE: Two chicken bouillon cubes and 2 cups of hot water may be used to make broth. Decrease salt to 1 teaspoon.

_Menu suggestion_

Serve with green beans, molded pineapple and carrot salad, and apple crisp.

Turkey-noodle bake

_6 servings_

4-ounce package noodles (about 2 cups uncooked) ¼ cup flour 2 cups mushroom liquid and water 2 chicken bouillon cubes ¼ teaspoon salt Pepper, as desired ½ teaspoon poultry seasoning 1 tablespoon chopped pimiento 4-ounce can mushroom stems and pieces, drained, chopped 2 cups cooked turkey, cubed ¾ cup shredded sharp process cheese ⅓ cup fine dry breadcrumbs 1 tablespoon butter or margarine

Cook noodles as directed on package; drain.

In a saucepan, blend flour with a little of the liquid to make a paste. Gradually stir in remaining liquid. Add bouillon cubes and seasonings.

Bring to a boil, stirring constantly. Reduce heat to simmer; cook 1 minute longer, stirring as needed.

Add pimiento and mushrooms to sauce.

In a 2-quart casserole place half the noodles and half the turkey in layers. Cover with half the sauce. Repeat layers.

Top with cheese; sprinkle with breadcrumbs; dot with fat.

Bake, uncovered, at 350° F. (moderate oven) 30 to 40 minutes or until bubbly and browned.

_Variation_

_Chicken-noodle bake._—Use chicken instead of turkey, and chicken broth instead of water and bouillon cubes.

_Menu suggestion_

Serve with buttered beets, coleslaw, and have ice cream for dessert.

Chicken pie

_6 servings, 9- or 10-inch pie_

_Filling_

3 tablespoons chicken fat, butter, or margarine ¼ cup flour 1¼ cups chicken broth 1 cup milk 1½ teaspoons salt ⅛ teaspoon pepper ¼ teaspoon poultry seasoning, if desired 2 cups cooked chicken, diced 1⅔ cups cooked peas and carrots

_Pastry for top crust_

1 cup flour ¾ teaspoon baking powder ½ teaspoon salt ⅓ cup shortening 2½ to 3 tablespoons water

Melt fat for the filling in a saucepan; blend in flour. Add broth, milk, and seasonings. Cook, stirring constantly, until thickened.

Add chicken and vegetables; heat thoroughly.

For the pastry, mix flour, with baking powder and salt.

Mix in fat until mixture is crumbly. Add a little water at a time, blending lightly.

Dough should be just moist enough to cling together when pressed into a ball.

Roll dough on a lightly floured surface; shape to fit top of 9- or 10-inch piepan. Make a few small slits near center.

Pour filling into piepan; top with pastry. Turn under pastry edges and press firmly to pan.

Bake at 400° F. (hot oven) 30 minutes, or until browned.

_Variation_

_Turkey pie._—Use turkey broth and cooked turkey in place of chicken broth and cooked chicken.

_Menu suggestion_

Serve with sliced tomatoes and celery strips and have spicy fruit for dessert.

Braised chicken with vegetables

_6 servings_

½ cup flour 1 teaspoon salt ¼ teaspoon pepper 3-pound ready-to-cook broiler-fryer chicken, cut up 3 tablespoons fat or oil ¾ cup hot water ½ teaspoon salt 1½ cups sliced carrots 3 cups sliced celery ¾ cup finely chopped onion ¾ cup chopped green pepper

Combine flour, 1 teaspoon salt, and pepper; coat chicken pieces with mixture. Brown chicken in hot fat in large frypan. Drain excess fat from pan. Add water and ½ teaspoon salt. Cover tightly and simmer 45 minutes to 1 hour, or until chicken is almost tender.

Add vegetables and cook 20 to 30 minutes longer, or until vegetables are tender.

_Menu suggestion_

Serve with rice, lettuce and tomato salad, and fruit for dessert.

Homemade noodles with chicken

_6 servings_

1 cup flour 1 egg or ¼ cup egg yolks (3 or 4 yolks), slightly beaten 1 tablespoon half-and-half or table cream 1½ teaspoons salt ¾ teaspoon poultry seasoning Pepper, as desired 5 cups chicken broth 3 cups cubed cooked chicken (p. 29) Paprika Parsley

Combine first three ingredients thoroughly and form into a ball. Do not knead. Divide into two parts. Roll each part on lightly floured surface until paper thin. Allow dough to dry 5 to 10 minutes.

With a thin sharp knife, cut dough into strips of desired width and length.

Add seasonings to broth; bring to a boil. Add noodles and boil 9 to 12 minutes, or until tender. Add chicken and continue cooking only until chicken is hot. Sprinkle with paprika and garnish with parsley.

NOTE: One chicken bouillon cube and 1 cup of water may be used for each cup of broth; decrease salt to taste.

_Timesaver_

Use 1½ cups uncooked packaged noodles instead of making noodles.

_Menu suggestion_

Serve with broccoli, tossed vegetable salad, and brownies.

Fish

Fish may be cooked by any of the basic methods with excellent results. Fish should not be overcooked; cook only until it flakes easily when tested with a fork. This will leave the fish moist and tender and will bring out its flavor.

Pan-fried fish fillets or steaks

_6 servings_

2 pounds fish fillets or steaks, fresh or frozen ¼ cup milk 1 egg, beaten 1 teaspoon salt Pepper, as desired 1½ cups fine dry bread, cereal, or cracker crumbs Fat or oil

Thaw frozen fish. Cut fish into 6 portions.

Combine milk, egg, salt, and pepper. Dip fish in milk mixture and roll in crumbs.

Place fish in a single layer in hot fat in a 10-inch frypan. Fry over moderate heat 4 to 5 minutes, or until brown. Turn carefully. Fry 4 to 5 minutes longer, or until fish are brown and flake easily when tested with a fork. Drain on absorbent paper.

_Variation_

_Deep-fat fried fish fillets or steaks._—Prepare fish as for pan-fried fish. Fill fry kettle one-third full of fat; heat to 350° F.

Place fish in a single layer in a fry basket. Fry 3 to 5 minutes, or until fish are brown and flake easily when tested with a fork. Drain on absorbent paper.

TIMETABLE FOR COOKING FISH

[12] Turn once.

_Menu suggestion_

Serve with tartar sauce, baked potatoes, snap beans, tossed green salad, and upside-down cake.

Salmon loaf

_6 servings_

1 can (1 pound) salmon ½ cup milk 3 cups soft breadcrumbs ¼ cup butter or margarine, melted ⅓ cup salmon liquid 3 egg yolks, beaten 2 tablespoons finely chopped green pepper 2 tablespoons finely chopped onion 1 tablespoon lemon juice ⅛ teaspoon pepper 3 egg whites, stiffly beaten

Drain salmon; save the liquid. Flake salmon.

Heat milk. Add breadcrumbs and butter or margarine and let stand 5 minutes. Add salmon liquid and beat until smooth. Add egg yolks, green pepper, onion, lemon juice, pepper, and salmon; mix well. Fold in egg whites. Pour into a well-greased 1½-quart loafpan.

Bake at 350° F. (moderate oven) 40 to 50 minutes, or until firm in center. Remove from oven and let stand 5 minutes. Loosen from sides of pan with a spatula and invert on a serving platter. Serve plain or with a sauce.

_Menu suggestion_

Serve with onion or pea sauce, scalloped potatoes, lettuce salad, and apple crisp.

Broiled pan-dressed fish

_6 servings_

3 pounds pan-dressed fish, fresh or frozen ¼ cup melted fat or oil ¼ cup lemon juice 1½ teaspoons salt ¾ teaspoon paprika Pepper, as desired

Thaw frozen fish. Clean, wash, and dry fish.

Combine fat and seasonings. Place fish on well-greased broiler pan. Brush fish inside and out with seasoned fat.

Broil about 4 inches from heat 5 to 8 minutes. Turn fish carefully and brush on remaining fat. Broil 5 to 8 minutes longer, or until fish flake easily when tested with a fork.

_Menu suggestion_

Serve with fried potatoes, spinach, grapefruit salad, and gingerbread.

Baked fish fillets or steaks

_6 servings_

2 pounds fish fillets or steaks, fresh or frozen 2 tablespoons melted fat or oil 2 tablespoons lemon juice 1 teaspoon salt ½ teaspoon paprika Pepper, as desired

Thaw frozen fish. Cut into 6 portions.

Place fish in a single layer, skin side down, in a well-greased baking dish. Combine remaining ingredients and pour over fish.

Bake at 350° F. (moderate oven) 20 to 25 minutes, or until fish flake easily when tested with a fork.

_Menu suggestion_

Serve with french-fried potatoes, cabbage, molded vegetable salad, and lemon chiffon pie.

Oven-fried fish fillets or steaks

_6 servings_

2 pounds fish fillets or steaks, fresh or frozen ½ cup milk 1 teaspoon salt 1½ cups cereal crumbs or toasted fine dry bread crumbs ¼ cup melted fat or oil

Thaw frozen fish. Cut into 6 portions.

Combine milk and salt. Dip fish in milk and roll in crumbs. Place fish in a single layer, skin side down, on a well-greased baking pan. Pour fat over fish.

Bake at 500° F. (extremely hot oven) 10 to 15 minutes, or until fish are brown and flake easily when tested with a fork.

_Menu suggestion_

Serve with broccoli, potatoes with cheese sauce, lettuce salad, and peach crisp.

Baked stuffed fish

_6 servings_

1 dressed fish (3 pounds), fresh or frozen Salt and pepper, as desired 3 cups stuffing (p. 28) 2 tablespoons melted fat or oil

Thaw frozen fish. Clean, wash, and dry fish.

Sprinkle inside with salt and pepper. Place fish on a well-greased 18- by 13-inch bake-and-serve platter. Stuff fish loosely. Brush fish with fat.

Bake at 350° F. (moderate oven) 45 to 60 minutes, or until the fish flakes easily when tested with a fork.

NOTE: Fish may be baked without stuffing.

_Menu suggestion_

Serve with broiled tomatoes, peas and celery, coleslaw, and fruit pie.

Topsy turvy tuna pie

_6 servings_

1 can (6½ or 7 ounces) tuna 2 tablespoons chopped onion 1 tablespoon tuna oil 1 can (10½ ounces) condensed cream of mushroom soup 2 eggs, beaten ½ cup soft breadcrumbs 6 thin slices lemon or orange 1 package (12 ounces) cornbread or corn muffin mix

Drain tuna; save oil. Flake tuna.

Cook onion in oil until tender. Add soup, eggs, breadcrumbs, and tuna; mix well. Arrange lemon or orange slices on the bottom of a well-greased 10-inch piepan. Pour tuna mixture over fruit slices.

Prepare cornbread mix as directed on package. Spread batter over tuna mixture.

Bake at 400° F. (hot oven) 25 to 30 minutes, or until brown. Remove from oven and let stand 5 minutes. Loosen from sides of pan with a spatula and invert on a serving plate.

_Menu suggestion_

Serve with stewed okra and tomatoes, celery sticks, brownies, and fruit.

Sardine puff

_6 servings_

2 cans (3¾ or 4 ounces each) Maine sardines 8 slices white bread 1½ tablespoons butter or margarine ¼ cup chopped green pepper ¾ cup shredded sharp natural Cheddar cheese 3 eggs ½ teaspoon salt ¼ teaspoon dry mustard Pepper, as desired 2 cups milk Paprika

Drain sardines and cut into thirds.

Remove crusts from bread, spread with butter or margarine, and cut bread into ½-inch cubes. Place half the bread cubes in a well-greased 12- by 8- by 2-inch baking dish. Cover with sardines, green pepper, and half the cheese. Top with remaining bread cubes and cheese.

Beat eggs, salt, mustard, and pepper. Add milk and mix well. Pour over bread and sprinkle with paprika.

Bake at 350° F. (moderate oven) 45 to 50 minutes, or until firm in the center. Remove from oven and let stand 5 minutes before serving.

_Menu suggestion_

Serve with green peas, a relish plate, and orange bavarian cream.

Eggs, cheese, dry beans

Main dishes made with eggs, cheese, or dry beans are economical choices for family meals.

_Cooking eggs_

For best eating quality, eggs should be cooked with low to moderate heat, for just the right amount of time. If cooking temperature is too high or the egg is cooked too long, the white becomes tough and the yolk mealy.

Caution on Use of Cracked or Soiled Eggs

Cracked or soiled eggs may contain bacteria that can produce food poisoning. For your protection, use cracked or soiled eggs only when they are thoroughly cooked or when the foods in which they are an ingredient are thoroughly cooked.

In this publication, a warning note is given with each recipe in which cracked or soiled eggs should not be used.

Scrambled eggs

Break eggs into a bowl. Add milk as follows: For creamy scrambled eggs, add 1 tablespoon milk for each ego; for dry scrambled eggs, add ½ tablespoon milk for each egg. For a product with uniform yellow color, beat mixture enough to blend yolks and whites thoroughly. If you prefer scrambled eggs with flecks of yellow and white, beat only slightly. Season with salt and pepper.

Pour the mixture into a heated frypan in which a little fat has been melted. Cook slowly, stirring occasionally to let the uncooked portion flow to the bottom. Cook until the mixture is set, but still moist.

Or, if preferred, use a double boiler. Melt a little fat in the top part, pour in the egg mixture, place over simmering water in the bottom of the boiler, and cook as above.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

_Variation_

Before cooking the mixture, add herbs, chopped onion, shredded cheese, or small pieces of cooked bacon or ham.

Eggs cooked in shell

Put eggs in a pan; cover them completely with cold water.

_For soft-cooked eggs_, heat water slowly to simmering. Cover pan and remove from heat. Let stand 3 to 5 minutes; allow the longer time for a larger number of eggs or for a firmer consistency.

NOTE: _Use only clean, sound-shelled eggs in this recipe._

_For hard-cooked eggs_, bring water to simmering and simmer 20 to 25 minutes. Do not let the water boil. Serve the eggs hot or plunge them at once into cold running water and leave until cold.

NOTE: The green discoloration that sometimes appears between the white and the yolk of a hard-cooked egg results from a chemical reaction, which is harmless. To help prevent this discoloration, cook eggs at low temperature, avoid overcooking, and cool promptly.

Fried eggs

Heat a small amount of fat in a frypan. Bacon or ham drippings may be used for flavor. Break eggs, one at a time, into a saucer, and slip them into the fat. Sprinkle with salt and pepper. Cook over low heat, basting with the fat, until whites are firm.

Or, if you prefer eggs with less fat, use this “fry-poach” method. Melt a little fat in a frypan over low heat—just enough to grease the bottom. Add eggs one at a time, pour in 2 or 3 tablespoons of water, cover pan tightly, and steam until eggs are done. Season before serving.

NOTE: _Use only clean, sound-shelled eggs in this recipe._