Part 6

2 tablespoons butter or margarine ¼ cup brown sugar, packed 1 tablespoon water 3 cups cooked carrots, cut in strips

Blend fat, sugar, and water in a heavy fry pan over low heat. Add carrots. Cook over low heat 5 to 10 minutes, turning carrots to coat all sides with sirup. Keep heat low to prevent scorching.

Potato patties

_6 patties_

2 cups seasoned mashed potatoes 1 egg or 2 egg yolks, slightly beaten 1 tablespoon finely chopped onion 1 tablespoon chopped green pepper 2 tablespoons fat or oil

Combine all ingredients except fat; mix well. Shape into six patties. Brown well in hot fat, about 4 minutes on each side.

NOTE: Leftover mashed potatoes or instant mashed potatoes, prepared according to package directions, may be used in this recipe.

Stuffed baked potatoes

_6 servings_

6 medium-size baking potatoes 1 package (3 ounces) cream cheese, at room temperature ⅓ cup milk 1 teaspoon salt ⅓ cup butter or margarine Paprika

Rub potatoes with a little fat if soft skins are desired. Bake at 425° F. (hot oven) 50 to 60 minutes, or until potato is soft when pressed. Slash tops lengthwise and crosswise. Fold back flaps, scoop out inside, and mash thoroughly.

Soften cream cheese and blend in milk, salt, and fat until smooth and creamy. Add cream cheese mixture gradually to hot potato, blending thoroughly.

Stuff skins with potato mixture. Sprinkle with paprika. Return to oven a few minutes to brown tops.

Green bean-mushroom casserole

_6 servings_

2 packages (10 ounces each) frozen cut green beans ¼ cup finely chopped onion ¼ cup water 1 teaspoon salt 1 can (10½ ounces) condensed cream of mushroom soup 1 can (4 ounces) mushroom stems and pieces, drained, chopped ½ cup canned french-fried onion rings

Cook beans and chopped onion in water with salt until beans are tender, 12 to 15 minutes. Drain.

Stir in undiluted soup and mushrooms. Pour into greased 1½-quart casserole. Top with onion rings. Cover and bake at 350° F. (moderate oven) 30 minutes, or until mixture is heated through and top is brown.

Onions in mushroom sauce

_6 servings_

1½ pounds small yellow onions 1 cup water 1 teaspoon salt 1 can (10½ ounces) condensed cream of mushroom soup Parsley

Peel and quarter onions. Leave very small onions whole. Simmer onions in salted water 15 to 20 minutes, or until just tender. Drain.

Add undiluted soup and simmer 10 to 15 minutes longer. Garnish with parsley before serving.

Salads and Salad Dressings

What better way to serve a variety of fruits, vegetables, even meats—than in a colorful salad? As an appetizer, a side dish, a dessert, or the main course of your meal, a salad brings lots of goodness to your table. Salads can be light or hearty, depending on the ingredients you choose.

Summertime salads often feature a medley of fresh fruits. Tossed green salads are year-round favorites. Salads made from eggs and potatoes, from seafoods, and from meats and cheeses also deserve a place in your meal planning.

Tips on salad making

Selecting top-quality fruits and vegetables is a good start toward a good salad. Fresh food has eye and taste appeal.

Give salad foods the best care to avoid damage and to keep them fresh. If you prepare salad ingredients ahead of time, store them, without dressing, in the refrigerator.

If you plan to use unpeeled fruits or vegetables in a salad, choose those with smooth, tender, colorful skins.

See page 12 for other pointers on selecting fresh fruits and vegetables. You’ll find suggestions for storing them on page 14.

_For appetite appeal_

Chill ingredients before you mix your salad.

For tossed green salads, tear greens into fairly large pieces. This will give your salad more body.

Always thoroughly drain the greens you use in salads.

Vary your salad greens. Try chicory, escarole, endive, kale, spinach, dandelion greens, romaine, watercress, and chinese cabbage.

Some salad fruits are likely to turn dark on standing; dip these in a little citrus juice.

Drain canned fruits and vegetables before you add them to a salad.

Tips on dressings

Main-dish salads made with meat, fish, poultry, eggs, beans, cheese, or potatoes usually call for a mayonnaise-type dressing, but some are good with french or italian dressing (p. 53).

On vegetable salads and vegetable-fruit combinations, try french, italian, thousand island, or Roquefort or blue cheese dressing (p. 53). Fruit salads taste best with sweet dressings—sweet french, orange-honey, or celery seed dressing ([p. 53]).

Prevent sogginess and wilting by using just enough salad dressing to moisten ingredients. Add dressing to raw vegetable salads at the last minute unless your recipe calls for marinated vegetables.

Salad go-togethers

Some salad combinations are traditional—lettuce and sliced tomatoes, canned peaches and cottage cheese. You can make a variety of salads by sometimes contrasting flavors and textures, sometimes complementing them.

Ingredients that go well together in salads are suggested below.

_Fruit salad combinations_

_6 servings_

• Pare and section 2 grapefruit and 3 oranges. For each salad arrange grapefruit and orange sections on a lettuce leaf; garnish with a maraschino cherry half.

• Lightly mix 1½ cups each of cantaloup, honeydew, and watermelon balls or cubes. Serve on crisp salad greens. Allow about ⅔ cup fruit per serving.

• Drain 1 can (13½ ounces) pineapple tidbits; combine with 3 oranges, pared and sectioned, and 1 banana, sliced. Place on crisp salad greens and sprinkle with ¼ cup chopped walnuts. Allow about ½ cup fruit per serving.

• Lightly mix 2 cups cantaloup cubes; ½ cup fresh blueberries; and 1 large banana, sliced. Serve on crisp salad greens; allow about ½ cup fruit per salad.

• Combine 4 peaches, peeled and sliced; ½ cup halved seedless grapes; ½ cup halved, seeded Tokay grapes; and 1 large banana, sliced. Serve on crisp salad greens; allow about ⅔ cup fruit per serving.

_Vegetable salad combinations_

_6 servings_

• Lightly toss together ½ pound young spinach leaves, torn in bite-size pieces; 2 green onions, thinly sliced; and 4 crisp bacon strips, crumbled. Garnish with 2 hard-cooked eggs, chopped.

• Lightly toss together 2 carrots, thinly sliced; ½ head raw cauliflower, thinly sliced; ½ head lettuce, torn in bite-size pieces; ¼ cup chopped green pepper; and 2 tomatoes, cut in wedges.

• Cook, drain, and chill 1 package (10 ounces) frozen mixed vegetables; lightly toss together with ½ head lettuce, torn in bite-size pieces.

_Marinated vegetable salads_

_6 servings_

Asparagus spear salad.—Hard cook 2 eggs; chill. Drain 1 can (1 pound) asparagus spears and marinate overnight in ½ cup sweet french dressing (p. 53). For each salad arrange asparagus spears on a lettuce leaf, top with a strip of canned pimiento, and sprinkle with chopped hard-cooked egg.

Cucumber and onion salad.—Score 2 cucumbers with a fork; pare first, if desired. Slice thinly. Slice ½ medium onion and separate it into rings. Marinate cucumber and onion slices 3 to 4 hours in ½ cup sweet french dressing (p. 53). Serve garnished with tomato wedges.

Green bean salad.—Drain 1 can (1 pound) cut green beans and 1 can (8 ounces) cut wax beans. Thinly slice 1 small onion and separate into rings. Toss beans and onion rings with ½ cup chopped sweet red or green pepper. Marinate overnight in ½ cup sweet french dressing (p. 53).

Three-bean salad.—Drain 8-ounce cans of green beans, wax beans, and kidney beans; continue as directed for green bean salad.

Creamy fruit salad

_6 servings_

1 package (3 ounces) cream cheese 1 tablespoon sirup from canned mandarin oranges 1 can (11 ounces) mandarin orange sections, drained 1 can (13½ ounces) pineapple tidbits, drained 1 cup miniature marshmallows ⅓ cup halved, drained maraschino cherries Lettuce

Beat cream cheese with liquid from mandarin oranges until creamy. Add oranges, pineapple, and marshmallows; combine gently but thoroughly. Lightly fold in cherries. Chill. Serve in lettuce cups.

_Variation_

_Frozen fruit salad._—Blend ¼ cup mayonnaise with cream cheese and liquid before adding the fruits. Whip 1 envelope of dessert topping mix as directed on package label. Fold whipped topping and cherries into the fruit mixture. Pour into a 1½-quart mold and freeze overnight. Dip in warm water to unmold.

Molded pineapple-carrot salad

_6 servings_

1 package (3 ounces) lemon-flavored gelatin 1 cup shredded raw carrots 1 can (10½ ounces) crushed pineapple, drained ¼ cup raisins Lettuce Mayonnaise

Prepare gelatin according to package directions, using pineapple sirup as part of the liquid. Chill until mixture is slightly thickened.

Fold in carrots, pineapple, and raisins; pour into a 1-quart mold. Chill until firm. Serve on lettuce; top with mayonnaise if desired.

Souffle meat salad

_6 servings_

1 package (3 ounces) lemon-flavored gelatin 1 cup boiling water ½ cup cold water ½ cup salad dressing 2 tablespoons vinegar ¼ teaspoon salt Pepper, as desired ½ cup chopped celery 1 tablespoon chopped parsley 1 tablespoon grated onion 2 cups chopped cooked meat Salad greens

Dissolve gelatin in boiling water. Add cold water, salad dressing, vinegar, salt, and pepper. Beat until smooth. Chill until slightly thickened.

Whip until fluffy. Fold in celery, parsley, onion, and meat. Pour into a 1-quart mold. Chill until firm.

Unmold on salad greens.

_Variations_

_Souffle poultry salad._—Use 2 cups chopped cooked poultry as the meat.

_Souffle fish salad._—Use 2 cups flaked canned or cooked fish as the meat.

_Menu suggestion_

Serve with broiled tomatoes, asparagus, and have apple pie with cheese for dessert.

Stuffed prune salad

_6 servings_

½ cup creamed cottage cheese 1 to 2 tablespoons milk, if needed 1 to 2 teaspoons grated orange rind, as desired ¼ cup chopped peanuts ¼ teaspoon salt (if peanuts are unsalted) 18 chilled, pitted, cooked prunes Salad greens

If cottage cheese is dry, soften it with milk. Mix in orange rind, 3 tablespoons peanuts, and salt; stuff into prunes.

Arrange prunes on salad greens and sprinkle with rest of peanuts.

Luncheon chef salad bowl

_6 main-dish salads_

2 medium heads lettuce 8 radishes, thinly sliced 4 green onions, with tops, thinly sliced 3 large ripe tomatoes, cut into 8 wedges each 3 cups cooked ham (about 1 pound), cut into 1-inch cubes 2 cups coarsely shredded Swiss cheese Croutons (p. 56) Salad dressing

Wash and drain lettuce. Reserve outer lettuce leaves; tear remaining lettuce into bite-size pieces. Combine torn lettuce, radishes, and green onions; toss lightly.

Line 6 individual salad bowls with lettuce leaves. For each salad, use 2 cups lettuce mixture and top with 4 tomato wedges, ½ cup ham cubes, and ⅓ cup shredded cheese. Top with croutons. Serve with dressing of your choice.

_Menu suggestion_

Serve with garlic bread and have quick cherry cobbler for dessert.

Coleslaw

_6 servings_

1½ teaspoons salt ½ teaspoon dry mustard White pepper, as desired ¼ cup sugar 2 tablespoons lemon juice 1 tablespoon tarragon vinegar ¼ cup table cream 3 cups coarsely shredded cabbage ¼ cup finely chopped green pepper 1 tablespoon chopped pimiento ½ cup finely chopped celery 2 tablespoons finely chopped onion

Thoroughly mix all ingredients except vegetables.

Combine vegetables; mix well. Gently stir in the dressing. Chill before serving.

Potato salad

_6 servings_

½ cup mayonnaise 1 teaspoon dry mustard 2½ teaspoons salt 2 tablespoons finely chopped onion 2 tablespoons chopped green pepper ¾ cup finely chopped celery ¼ cup sweet pickle relish 1 tablespoon chopped pimiento 6 medium-size boiled potatoes, diced 3 hard-cooked eggs, chopped

Combine ingredients except potatoes and eggs; mix thoroughly. Pour this mixture over potatoes and mix gently. Add chopped eggs. Chill several hours before serving.

_Variation_

_Pea salad._—Use 1 package (10 ounces) frozen peas, cooked and drained, or 1 can (1 pound) peas, drained, in place of potatoes. Reduce salt to 1 teaspoon. Add 1 cup process Cheddar cheese cubes.

Basic french dressing

_About 1 cup_

⅔ cup salad oil 1 tablespoon tarragon vinegar 2 tablespoons lemon juice 1½ teaspoons salt ½ teaspoon paprika ½ teaspoon dry mustard White pepper, as desired

Thoroughly mix all ingredients. Chill. Shake well just before serving.

_Variations_

_Sweet french dressing._—Increase vinegar to 2 tablespoons and add ¼ cup sugar.

_Italian dressing._—Use ¼ teaspoon white pepper. Add ¼ cup finely chopped onion, 1 teaspoon finely chopped garlic, 2 tablespoons sugar, ½ cup catsup, and ½ teaspoon oregano. Refrigerate, covered, overnight to blend flavors. Strain to remove onion and garlic before serving. About 1½ cups.

Roquefort (blue) cheese dressing

_About 1 cup_

1 cup mayonnaise 1 package (4 ounces) Roquefort or blue cheese, crumbled 2 tablespoons half-and-half or table cream ½ teaspoon tabasco sauce

Mix all ingredients.

Refrigerate until used.

Orange-honey french dressing

_About 1¼ cups_

¼ cup orange juice frozen concentrate 1 tablespoon vinegar ¼ cup honey ½ teaspoon dry mustard ½ teaspoon salt ⅔ cup salad oil

Thoroughly mix all ingredients except salad oil.

Add the oil slowly while beating constantly with rotary or electric beater.

Refrigerate until used.

Celery seed dressing

_About 1 cup_

⅓ cup sugar 2 tablespoons lemon juice 1 tablespoon tarragon vinegar 1½ teaspoons salt ½ teaspoon paprika ½ teaspoon dry mustard 1 teaspoon celery seed ⅔ cup salad oil

Thoroughly mix all ingredients except salad oil.

Add the oil slowly while beating constantly with rotary or electric beater.

Refrigerate until used.

Thousand island dressing

_About 2 cups_

1 cup mayonnaise ¼ cup sweet pickle relish 2 tablespoons chili sauce 1 tablespoon chopped green pepper 1 tablespoon finely chopped onion 1 hard-cooked egg, finely chopped

Mix all ingredients except the egg. Gently mix in the chopped egg.

Refrigerate until used.

Soups

Steaming hot, hearty soups and chowders make delicious dishes for luncheon or supper. When they contain substantial amounts of fish, meat, milk, dry beans or peas, they are filling enough to be the main part of your meal. Or you can serve soup with a salad or a sandwich.

Turkey-vegetable soup

_6 servings_

1 small onion, chopped 2 tablespoons butter or margarine 2 cups water 2 chicken bouillon cubes 2 cups cooked turkey, diced ½ cup celery tops and pieces 1½ cups diced potatoes 1 cup diced carrots 2½ cups milk 2 tablespoons flour 1 teaspoon salt ⅛ teaspoon pepper

Cook onion in fat until tender. Add water, bouillon cubes, turkey, and vegetables.

Boil gently, covered, until vegetables are tender.

Stir a little of the milk into the flour until mixture is smooth; add remaining milk, salt, and pepper. Add milk mixture to soup.

Simmer, stirring occasionally to prevent sticking, until soup is slightly thickened.

_Variation_

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

_Menu suggestion_

Serve with a cucumber salad, toast, and cherry pie.

Hearty vegetable soup

_6 servings_

1 cup cooked beef, cut in small pieces 6 cups beef broth 2 cups fresh or canned tomatoes 1 cup diced potatoes ¾ cup diced carrots ½ cup sliced onion 3 cups other uncooked vegetables (green peas, chopped cabbage, diced celery, cut green beans, chopped green pepper, sliced okra, diced turnips, cut corn) 1½ teaspoons salt ⅛ teaspoon pepper

Combine beef and broth in a large saucepan. Add remaining ingredients.

Cook, covered, about 35 minutes, or until vegetables are tender.

NOTES: In place of beef broth use 6 beef bouillon cubes and 6 cups water. (Liquid from canned or cooked vegetables may replace some of the water.)

Canned or leftover vegetables may be used instead of uncooked vegetables. Add to soup during last few minutes of cooking.

_Menu suggestion_

Serve with toasted cheese sandwiches and have fruit gelatin for dessert.

Bean soup

_6 servings_

1½ cups dry beans 7 cups water Ham pieces or ham bone 1 small onion, chopped 2 celery stalks, chopped 1 teaspoon salt ¼ teaspoon pepper

Boil beans in the water for 2 minutes; remove from heat. Let soak in cooking water 1 hour, or overnight if preferred.

Add remaining ingredients. Simmer, covered, until beans are soft, about 2 to 3 hours.

Remove ham bone and partially mash beans before serving soup.

_Menu suggestion_

Serve with coleslaw, cornbread, and apple pie with cheese.

New England fish chowder

_6 servings_

1 pound fish fillets or steaks, fresh or frozen 2 tablespoons chopped bacon or salt pork ½ cup chopped onion 2½ cups diced potatoes 1½ cups boiling water 1 teaspoon salt Pepper, as desired 2 cups milk 1 tablespoon butter Chopped parsley

Thaw frozen fish. Remove skin and bones. Cut fish into 1-inch pieces.

Fry bacon or salt pork in a 3-quart saucepan until crisp. Add onion and cook until tender. Add potatoes, water, salt, pepper, and fish. Cover; simmer 15 to 20 minutes, or until potatoes are tender.

Add milk and butter. Heat. Garnish with parsley.

_Menu suggestion_

Serve with crackers, fruit salad, and chocolate cake.

Manhattan fish chowder

_6 servings_

1 pound fish fillets or steaks, fresh or frozen ¼ cup chopped bacon or salt pork ½ cup chopped onion 2 cups boiling water 1 can (1 pound) tomatoes 1 cup diced potatoes ½ cup diced carrots ½ cup chopped celery ¼ cup catsup 1 tablespoon worcestershire sauce 1 teaspoon salt ¼ teaspoon pepper ¼ teaspoon thyme Chopped parsley

Thaw frozen fish. Remove skin and bones. Cut fish into 1-inch pieces.

Fry bacon or salt pork in a 3-quart saucepan until crisp. Add onion and cook until tender. Add water, vegetables, catsup, and seasonings except parsley. Cover and simmer 40 to 45 minutes, or until vegetables are tender.

Add fish. Cover and simmer about 10 minutes longer, or until fish flake easily when tested with a fork. Garnish with parsley.

_Menu suggestion_

Serve with marinated green bean salad, peaches, and oatmeal cookies.

Croutons

6 servings

3 slices bread 2 tablespoons softened butter or margarine ¼ teaspoon garlic salt Paprika

Trim crusts from bread. Blend butter or margarine with garlic salt; spread on both sides of bread. Cut bread into cubes; place them on baking sheet and sprinkle with paprika.

Bake at 300° F. (slow oven) until crisp and golden brown, about 20 to 30 minutes.

Serve on soups or salads or as a soup accompaniment.

_Variation_

_Cheese croutons._—Mix bread cubes lightly with ½ cup grated Parmesan cheese before placing on baking sheet.

Creamy potato soup

_6 servings_

5 cups raw diced potatoes ¼ cup finely chopped onion 1½ cups water 3 cups potato cooking liquid and milk 2 tablespoons butter or margarine 2 teaspoons salt Pepper, as desired Paprika or chopped parsley

Cook potatoes and onion in water in a covered saucepan until potatoes are tender, about 15 minutes. Drain and mash potatoes; save cooking liquid.

Measure liquid; add enough milk to make 3 cups.

Slowly stir liquid into potatoes; add fat and seasonings.

Simmer a few minutes to blend flavors. Garnish with paprika or parsley.

_Menu suggestion_

Serve with tossed vegetable salad, cheese muffins, and fresh fruit.

Cream of broccoli soup

_6 servings_

1 package (10 ounces) frozen chopped broccoli 1 tablespoon finely chopped onion ¼ cup flour 3 cups vegetable cooking liquid and milk 1 tablespoon butter or margarine 1½ teaspoons salt Pepper, as desired 1 hard-cooked egg, sliced, if desired

Cook broccoli according to package directions, but omit salt and add onion. Drain; save cooking liquid.

Mix flour with part of milk mixture until smooth. Add remaining liquid to broccoli. Stir in flour mixture, fat, and seasonings.

Cook over moderate heat, stirring occasionally, until soup is slightly thickened and flavors are blended. Garnish with slices of hard-cooked egg, if desired. Serve with croutons (see recipe on this page).

_Menu suggestion_

Serve with meat sandwiches and baked apples.

Sauces and Gravies

Sauces and gravies are not difficult if you begin with these basic recipes. As you become more expert, you can develop your own variations.

White sauce

_1 cup_

_Thin_ _Medium_ _Thick_ Fat (tablespoons) 1 1 or 2 2 or 3 Flour (tablespoons) 1 2 3 or 4 Salt (teaspoon) ¼ ¼ ¼ Milk (cup) 1 1 1

Melt butter, margarine, or other fat in heavy saucepan. Blend in flour until smooth. Add salt. Add milk slowly, stirring rapidly to prevent lumping. Bring mixture to a boil, stirring constantly. Reduce heat and cook 1 minute, stirring constantly. Remove from heat.

_Thin white sauce_ is used in cream soup, gravy, and in creamed and scalloped vegetables, eggs, fish, and meat.

_Medium white sauce_ is also used in gravy and in creamed and scalloped vegetables, eggs, fish, and meat.

_Thick white sauce_ is used in hollandaise sauce and as a binder for croquettes and souffles.

_Variations_

_Cheese sauce._—Add 1 cup of finely grated cheese to 1 cup hot white sauce, either thin or medium. Stir until cheese is melted, taking care not to overcook.

_Egg sauce._—To 1 cup of hot medium white sauce add: 3 chopped, hard-cooked eggs; 1 tablespoon lemon juice; a few drops of yellow food coloring, if desired. Stir.

_Onion sauce._—Use proportions for medium white sauce. Brown ½ cup of finely chopped onion in fat before adding flour; then continue as directed above. Add white pepper, as desired.

Gravy

For a thin gravy use 1 tablespoon each of flour and fat or drippings to each cup of liquid; for a medium gravy use 2 tablespoons of flour and 1 or 2 tablespoons of fat or drippings, as desired. If drippings are scant, add a bouillon cube or a little meat extract to the liquid.

METHOD 1.—_Use with fat or with drippings containing only fat and browned crusty bits._ Measure fat or drippings. Stir flour into fat; brown over low heat. Add liquid slowly, stirring constantly. Cook until thickened, stirring occasionally. Season to taste.

METHOD 2.—_Use with fat or drippings containing a considerable amount of liquid._ Measure drippings; if necessary add water to make desired amount of liquid. Heat. Combine flour with an equal amount of cold water by stirring or shaking until smooth. Stir slowly into hot liquid. Cook until thickened, stirring occasionally. Season to taste.

Tartar sauce

_About ¾ cup_

½ cup mayonnaise or salad dressing 1 tablespoon chopped olives 1 tablespoon chopped onion 1 tablespoon chopped parsley 1 tablespoon chopped sweet pickle

Combine all ingredients and mix well. Chill. Serve with fish.

Honey-orange sauce

_About 1 cup_

⅓ cup honey 1 tablespoon cornstarch 1 teaspoon grated orange rind ½ cup orange juice ¼ cup water 2 tablespoons butter or margarine

Combine honey, cornstarch, and orange rind in a heavy saucepan. Stir in orange juice and water. Bring to a boil; add fat and blend well. Cool slightly. (Sauce thickens as it cools.)

Can be spooned over warm gingerbread or other desserts.

Sour cream sauce

_About 1 cup_

1 cup sour cream 1 tablespoon chopped fresh or frozen chives or green onion tops ¼ teaspoon salt 3 drops worcestershire sauce White pepper, as desired

Combine all ingredients thoroughly at least 2 hours before serving. Refrigerate. Serve at room temperature or slightly chilled.

Can be served with broccoli or baked potatoes.

Quick vegetable sauce

_About 2 cups_

1 can (10½ ounces) condensed cream of vegetable, celery, or mushroom soup ½ cup half-and-half or table cream

Combine ingredients and heat.

Serve over vegetables, meats, or fish.

Mock hollandaise sauce

_About 1 cup_