Part 3

Cream butter. Gradually add sugar. Continue creaming until mixture is light and fluffy. Add egg and vanilla. Mix well. Sift together flour, soda and salt and gradually add to mixture. Beat well after each addition. Divide dough into 6 equal portions. To one portion add chocolate; coconut to another; raisins to another; pecans to another; cinnamon and nutmeg to another and leave the last portion plain. Shape each portion into a roll 1¾ inches in diameter. Wrap in waxed paper. Chill in refrigerator. Cut into ⅛ inch slices. Bake on cookie sheet in 375° oven 10-12 minutes. Yield: 5 dozen cookies.

OATMEAL REFRIGERATOR COOKIES

1 cup flour 2 teaspoons baking power ½ teaspoon salt 3 cups rolled oats 1 cup brown sugar 1 cup butter, melted ¼ cup boiling water

Sift flour, baking powder and salt together. Add rolled oats and brown sugar. Mix. Add butter and boiling water and mix well. Form into rolls, wrap in waxed paper and chill in refrigerator several hours. Slice and bake in moderate oven (350°F.) about 10 minutes. Yield: 8 dozen cookies.

VANILLA REFRIGERATOR COOKIES

½ cup shortening 1 cup sugar 1 egg, beaten 1 teaspoon vanilla 1½ cups sifted all-purpose flour ½ teaspoon soda ½ teaspoon salt

Cream shortening. Gradually add sugar. Continue creaming until mixture is light and fluffy. Add egg and vanilla. Mix well. Sift flour, soda and salt together and gradually add to mixture. Beat mixture after each addition. Shape into a roll about 1¾ inches in diameter. Wrap in waxed paper. Chill in refrigerator. Cut into ⅛ inch slices. Bake on cookie sheet in a moderately hot oven (375°F.) for 7 to 10 minutes. Yield: 6 dozen cookies.

_Refrigerator Rolls_

REFRIGERATOR ROLLS

¾ cup milk 6 tablespoons sugar 1 tablespoon salt 5 tablespoons shortening ½ cup warm water 2 cakes yeast 1 egg 4½ cups sifted flour

Scald milk. Add sugar, salt, shortening and stir. Cool this mixture until lukewarm. Soften yeast cakes in warm water and let stand until dissolved. Stir and add lukewarm milk mixture. Add beaten egg and 2 cups flour, beat until smooth. Add remaining flour and mix well. Place dough in a lightly greased bowl and brush top with melted shortening. Cover and store in refrigerator, at least 2 hours. When ready to use, punch dough down and cut off as much dough as desired. Form rolls and place in greased muffin pans. Brush with melted butter, cover and let rise in a warm place until doubled in bulk. Bake in hot oven (425°F.) about 15 minutes. Makes about 2 dozen rolls.

FOUNDATION SWEET DOUGH

2 cakes yeast ¼ cup lukewarm water 1 cup milk ¼ cup butter ½ cup sugar 1 teaspoon salt 2 eggs, beaten 1 teaspoon grated lemon rind (if desired) 5 cups sifted flour (about)

Soften yeast in lukewarm water. Scald milk. Add butter, sugar and salt and cool to lukewarm. Add 2 cups flour and beat well. Add yeast, eggs and lemon rind. Blend thoroughly. Add remaining flour to make a soft dough. Turn out on lightly floured board and knead until satiny. Place in a greased bowl, cover and let rise in warm place (80° to 85°F.) until doubled in bulk. Punch down and form into smooth ball. Grease surface lightly, cover and put into refrigerator. To use, remove dough from refrigerator and punch down. Mold at once into rolls, tea rings or coffee cakes, or if preferred, let dough stand in warm room for an hour, punch down and mold. Place in greased pans and let rise until doubled in bulk. Bake in moderate oven (375°F.) 20 to 25 minutes for rolls, 25 to 30 minutes for coffee cakes. Yield: about 3½ dozen rolls or two 12-inch tea rings.

_Casserole Dishes_

VARIATIONS: Added zest enhancing the flavor of casserole dishes can be obtained by varying the sauce.

SUGGESTIONS: (These proportions are for 1 cup white sauce.)

PARSLEY SAUCE: Add 2 to 4 tablespoons chopped parsley after sauce has cooled.

HORSERADISH SAUCE: Add ¼ cup grated horseradish, drained, and ¼ teaspoon dry mustard.

CHEESE SAUCE: Add ½ cup grated cheese and a dash of paprika. Stir over low heat until cheese is melted, or substitute 1½ teaspoons Worcestershire Sauce for paprika.

OLIVE SAUCE: Add 1 egg, unbeaten, ¼ cup light cream and cook over hot water 2 minutes, stirring constantly. Add ⅓ cup chopped ripe or stuffed olives.

_Other Uses_

GARNISHES:

Many gay garnishes are easily made from raw vegetables. Place garnishes, such as radish roses, celery curls or carrot sticks in a bowl of ice water for crisping. Later these vegetables can be wrapped in a damp cloth and stored in the refrigerator crisper until ready to serve.

SANDWICHES AND HORS D’OEUVRES:

Sandwiches and hors d’oeuvres can be successfully stored for several hours in the household refrigerator. It is especially important that the bread for hors d’oeuvres or sandwiches be spread generously with butter. This is to prevent the filling from soaking into the bread. Wrap sandwiches in waxed paper and then in a damp cloth. If they are arranged on trays, cover with waxed paper and a damp cloth. Sandwich fillings, too, can be stored in the refrigerator until serving time.

COTTAGE CHEESE FILLING

1 pound cottage cheese, drained 2 tablespoons chopped olives ½ teaspoon salt ¼ teaspoon pepper Dash of paprika 5 drops tabasco

Combine all ingredients and mix well.

SALMON SALAD SANDWICH FILLING

1 cup flaked salmon ¼ cup diced celery 1 teaspoon minced onion 2 teaspoons minced parsley 1 tablespoon lemon juice ½ teaspoon salt 3 tablespoons mayonnaise

Combine all ingredients and mix thoroughly.

CHEESE SMOOTHY

¼ pound American cheese 2 hard cooked eggs 2 teaspoons chopped onion ¼ teaspoon salt Dash paprika 3 tablespoons mayonnaise 2 teaspoons chopped pimiento

Put cheese and eggs through fine food chopper; add remaining ingredients and mix well.

EGG SALAD SANDWICH FILLING

3 hard cooked eggs, chopped 2 tablespoons chopped green pepper 2 tablespoons chopped celery 3 tablespoons chopped green olives 3 tablespoons chopped walnuts 3 tablespoons mayonnaise 1 tablespoon ketchup ¾ teaspoon salt

Combine all ingredients and mix well.

CABBAGE FILLING

1 cup finely chopped raw cabbage 3 slices crisp bacon, crumbled 3 tablespoons mayonnaise 1 teaspoon minced onion ⅛ teaspoon salt ⅛ teaspoon celery salt Dash of pepper

Combine all ingredients and mix well.

WIENIE SURPRISE SANDWICH FILLING

4 frankfurters, cooked 4 tablespoons pickle relish 3-4 tablespoons mayonnaise

Put frankfurters through a fine food chopper. Add relish and mayonnaise. Mix well.

1 005 043 R2. 11-1-50—75B.

LITHOGRAPHED IN UNITED STATES OF AMERICA

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.