Part 3

Butter or margarine, softened ½ cup Sugar 1 cup Eggs, beaten 2 Vanilla 1 teaspoon Flour, unsifted 1¾ cups Salt ½ teaspoon Baking soda ¼ teaspoon Nutmeg ½ teaspoon Sour cream ½ cup Nuts, chopped 1 cup

_Preheat oven to 375°F. (moderate). Grease baking sheets._

Beat fat and sugar together until creamy. Beat in eggs and vanilla.

Stir flour, salt, baking soda, and nutmeg together. Mix flour mixture, sour cream, and nuts with fat mixture.

Drop dough from a teaspoon onto baking sheets; space cookies about 2 inches apart.

Bake 10 to 12 minutes, or until lightly browned around the edges.

Baked pastry shell

_8- or 9-inch pastry shell, 6 to 8 servings_

Flour, unsifted 1 cup Salt ½ teaspoon Shortening or lard ⅓ cup Cold water About 2 tablespoons

_Preheat oven to 450°F. (very hot)._

Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing. Add a little water at a time while mixing lightly. Dough should be just moist enough to cling together when pressed.

For easier handling, cover dough tightly and let stand a few minutes.

Shape dough into a ball. Roll out on a lightly floured surface until the dough is at least an inch wider all around than the piepan.

Fold dough in half for easier lifting and centering in piepan.

Smooth pastry into place, lifting edges as necessary to eliminate air bubbles.

Trim off irregular edges leaving about one-half inch beyond edge of pan; fold under to edge of pan. Shape edge into plain or fancy rim, as desired. Prick bottom and sides well with a fork before baking.

Bake 12 to 15 minutes until golden brown. Cool before filling.

_VARIATIONS_

_Pastry shell filled before baking._—Do not prick the pastry. Fill and bake as directed in pie filling recipe.

_Pastry for two-crust pie._—Double the recipe for baked pastry shell. Form dough into two balls, one slightly larger than the other. Roll out larger ball and fit into piepan. Roll remaining dough for top crust; make small slits to let steam escape during baking. Put filling into pastry-lined pan and top with second crust. Fold edges of pastry under and press together firmly to seal. Bake as directed in pie recipe.

Apple pie

_9-inch pie, 6 to 8 servings_

Pastry for two-crust pie (p. 21) 1 Sugar ¾ cup Cornstarch 1 tablespoon Cinnamon ½ teaspoon Apples, tart, pared, sliced 6 cups

_Preheat oven to 400°F. (hot)._

Prepare pastry.

Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined 9-inch pan. Top with second crust. Fold edges of pastry under and press together firmly to seal.

Bake 50 to 60 minutes or until filling is bubbly and crust is lightly browned.

Apple turnovers

_6 turnovers_

_Pastry_

Flour, unsifted 1½ cups Salt ¾ teaspoon Shortening ½ cup Cold water About 3 tablespoons Butter or margarine 2 tablespoons

_Filling_

Apples, tart, pared, sliced 1½ cups Sugar ¼ cup Salt ⅛ teaspoon Cinnamon ¼ teaspoon Nutmeg ⅛ teaspoon

Mix flour and salt thoroughly. Mix in shortening only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing.

Add water, a little at a time, mixing lightly. Dough should be just moist enough to cling together when pressed. Shape dough into a ball.

Roll out on a lightly floured surface until dough is about 12 by 12 inches. Dot with butter or margarine.

Fold pastry so that two sides meet in center. Press folded pastry with fingers. Fold ends to center and press with fingers.

Wrap in waxed paper and chill.

Divide pastry into six balls. Roll each ball out on a lightly floured surface to make a 6-inch square.

_Preheat oven to 400°F. (hot)._

Place about ¼ cup apples onto half of each pastry square about ½ inch from edges so that when top is folded over the turnover will be triangular.

Mix sugar, salt, cinnamon, and nutmeg. Sprinkle apples with sugar mixture.

Moisten edges of pastry squares. Fold pastry diagonally over apple mixture. Seal edges with a fork. Prick tops of turnovers.

Bake until lightly browned, about 25 to 30 minutes.

Gingerbread

_9 servings_

Shortening ½ cup Brown sugar, packed ⅓ cup Egg 1 Light molasses ½ cup Flour, unsifted 1½ cups Salt ½ teaspoon Baking soda ¾ teaspoon Ginger ½ teaspoon Cinnamon ½ teaspoon Boiling water ½ cup

_Preheat oven to 350°F. (moderate). Grease an 8- by 8- by 2-inch baking pan._

Beat shortening and sugar until creamy. Add egg and molasses; beat well.

Mix dry ingredients thoroughly. Add to molasses mixture alternately with boiling water. Beat after each addition.

Pour batter into pan. Bake 35 to 40 minutes. Serve warm.

Cheesecake

_9-inch cake, 12 servings_

Zwieback crumbs 1 cup Butter or margarine, melted 2 tablespoons Sugar 2 tablespoons Cinnamon ¼ teaspoon Cream cheese, softened 16 ounces Sugar ½ cup Flour 2 tablespoons Salt ½ teaspoon Lemon rind, grated 1 lemon Lemon juice 1 lemon Egg yolks 5 Sour cream 1 cup Vanilla ½ teaspoon Egg whites 5

Mix crumbs, melted fat, sugar, and cinnamon. Line bottom of 9-inch spring-form pan with ¾ cup crumbs, saving remaining crumbs for top.

_Preheat oven to 325°F. (slow)._

Beat cheese until soft. Mix in sugar, flour, and salt. Stir in lemon rind and juice. Add yolks one at a time, beating after each addition. Add sour cream and vanilla. Mix well.

Beat egg whites until stiff. Fold egg whites into cheese mixture.

Pour mixture into pan. Cover with remaining crumbs. Bake 1 hour or until set.

Cool on cake rack. Refrigerate.

Sponge cake roll

_8 servings_

Cake flour, unsifted 1 cup or All-purpose flour, unsifted 1 cup less 2 tablespoons Baking powder 1 teaspoon Salt ¼ teaspoon Eggs 3 Sugar 1 cup Water ⅓ cup Vanilla 1 teaspoon Confectioner’s sugar ¼ cup Filling As desired

_Preheat oven to 375°F. (moderate). Line a 15- by 10- by 1-inch pan with foil or heavy paper; grease._

Mix flour, baking powder, and salt thoroughly.

Beat eggs about 5 minutes until thick and lemon colored and heavy peaks cling to lifted beater. Beat in sugar 1 tablespoon at a time. Slowly mix in the water and vanilla.

Gently mix or fold in dry ingredients only until batter is smooth.

Pour into pan. Bake 12 to 15 minutes, just until center is firm when lightly touched.

Place a sheet of foil or waxed paper on a rack; sprinkle with about three-fourths of the confectioner’s sugar. Turn cake onto foil or paper. Peel foil or paper from cake and quickly trim away any crusty edges. Cool on rack.

Spread cake with a filling, as desired (See note). Starting with the narrow edge, roll cake. Place seam down. Sift remaining confectioner’s sugar over top.

NOTE: For the filling, use jelly or jam. Or use whipped dessert topping or sweetened, flavored whipped cream alone or with fresh blueberries or sliced, sweetened strawberries (well drained). Or fill a chilled roll with slightly softened ice cream and place in freezer until used.

Yellow chiffon cake

_10-inch cake, 15 servings_

Oil ½ cup Egg yolks 4 Water ¾ cup Vanilla 1½ teaspoons Cake flour, unsifted 2 cups Sugar 1½ cups Baking powder 2½ teaspoons Salt 1 teaspoon Egg whites 4 Cream of tartar ½ teaspoon

_Preheat oven to 350°F. (moderate)._

Place oil, unbeaten egg yolks, water, and vanilla in mixing bowl, and mix well.

Mix dry ingredients thoroughly and add to liquid mixture. Beat until smooth.

Pour egg whites into large mixing bowl. Add cream of tartar. Beat until very stiff peaks are formed.

Fold egg yolk mixture gently into egg white mixture. Pour batter immediately into an ungreased 10-inch tube pan.

Bake about 1¼ hours, or until top is springy to touch.

Invert cake in pan until cool. Serve plain or topped with a lemon or chocolate glaze.

U.S. GOVERNMENT PRINTING OFFICE: 1979 O—292-694

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_.