Part 2

2. Mash garlic and salt together and stir into mixture. Stir in beans. Heat thoroughly. Garnish with onion rings. Makes 6 servings.

FRIED FISH FILLETS

2 pounds fish fillets, steaks or pan-dressed fish 1 teaspoon salt 1 egg 1 tablespoon milk or water 1 cup bread crumbs, cracker crumbs, cornmeal or flour

1. Cut fish into serving-size portions. Sprinkle with salt.

2. Beat egg slightly; blend in milk.

3. Dip fish in egg; roll in crumbs.

4. Melt fat in skillet or chicken fryer. The fat should be about ⅛-inch deep. When fat is hot but not smoking, fry fish at moderate heat. When brown on one side, turn carefully; brown other side. Cook about 5 minutes on each side. Drain on absorbent paper. Makes 6 servings.

TARTAR SAUCE

Combine ½ cup mayonnaise, 1 teaspoon finely chopped onion, 1 tablespoon chopped dill pickle, 1 tablespoon chopped olives, 1 teaspoon chopped parsley. Serve with fish.

ITALIAN SPAGHETTI

1 pound chopped beef 1 large onion, chopped 1 small green pepper, chopped 1 6-oz. can tomato paste 1 No. 2 can (2½ cups) tomatoes ½ cup water 1 bay leaf 2 teaspoons sugar 1 clove garlic 1 teaspoon salt

1. Brown meat in 2-quart saucepan. (Hamburger contains enough fat so that none extra is needed for browning. If lean ground beef is used, brown in 4 tablespoons fat.)

2. Add onion and green pepper; cook about 10 minutes, until onion is tender but not brown. Stir in tomato paste, tomatoes, water, bay leaf and sugar. Simmer over low heat about 1 hour.

3. Mash garlic and salt together. Stir into sauce. Taste for seasoning. If a more highly seasoned sauce is liked add a few drops tabasco.

4. To serve, pour sauce over cooked spaghetti; top with grated Parmesan cheese. Makes 4 to 6 servings.

PREPARING _Vegetables_

When the natural color and flavor of vegetables are retained in cooking, it generally follows that the maximum amount of food value is there, too. Observe these three important rules for vegetable cookery if you wish to get your money’s worth of vitamins and mineral elements.

1. Cook vegetables as quickly as possible.

Start vegetables in boiling water. When the vegetable is added, the water stops boiling temporarily. Cover the pan and use high heat to start the boiling again as quickly as possible. Then the heat may be reduced, but the water should actually boil, not just simmer, throughout the cooking process.

2. Use a minimum amount of water.

Half to ¾ cup of water is enough to cook four to six servings of most vegetables in the 1-quart saucepan. Strong-flavored vegetables such as onions, rutabaga and turnips are best cooked in water to barely cover in an uncovered pan.

3. Utilize the cooking water.

Many of the important nutrients in vegetables are soluble in water. When the cooking water is discarded these extra vitamins and mineral elements go down the drain with it.

The most practical way to make use of the cooking water is to boil it down and serve it as a sauce with the vegetable. After the vegetable has been drained, boil the water rapidly until only two or three tablespoons remain. Add a tablespoon of butter or margarine and pour over the vegetable in the serving dish.

Water drained from potatoes is particularly good for use in gravy. In the case of other vegetables, the flavor may not be compatible with that of the meat stock. Small amounts, however, may be added to tomato juice to be served as a cocktail.

SEASONING—Whether salt is added at the beginning of the cooking process or at the end is a matter of personal preference. It has no effect, one way or the other, on the food value.

TIMING—Cooking time will vary with the variety and age of the vegetable and the size of the pieces. In general, green leafy varieties such as spinach and new cabbage take 10 minutes or less. Allow about 15 minutes for peas, asparagus, brussels sprouts, cauliflower, carrots and broccoli. The more fibrous, solid types like whole cauliflower or green beans take approximately 20 minutes. Root vegetables ... turnips, parsnips, potatoes, onions, beets, need 25 minutes or more cooking.

VARIATIONS—Perfectly cooked vegetables need only a little salt and a dab of butter or margarine to enhance their flavor. Most cooks however, like to “dress up” vegetables occasionally for greater menu variety.

CREAMED—Carrots, broccoli, asparagus, snap beans, cabbage, onions and peas, alone or in combinations, are the favorites for creaming. Allow one cup of medium white sauce for two cups of cooked vegetable. Spinach is excellent creamed. Use ½ cup thick white sauce with two cups of the cooked greens. Season with a few drops of onion juice and a dash of nutmeg.

AU GRATIN—Turn creamed vegetables into greased casserole and cover with buttered crumbs or equal parts of grated cheese and crumbs. Brown in moderate oven, 350 degrees.

PAN-FRIED—Eggplant and summer squash are best pan-fried. Cut into slices ½ to ¾ inch thick. Sprinkle generously with salt and allow to stand about 15 minutes. Dip in flour. Fry in skillet in hot fat ⅛-inch deep. Brown on one side; turn to brown other side. Avoid turning more than once.

RING MOLD—Buttered spinach, mashed rutabaga or potatoes hashed in cream are attractive served this way. Pack the prepared vegetable into a greased ring mold. Unmold at once onto serving plate. Fill center with vegetable of contrasting color.

FROZEN VEGETABLES—Frozen vegetables are partially cooked by blanching before freezing. Therefore, the cooking time is shorter. Keep all frozen vegetables, except corn on the cob, frozen until ready to cook. Specific directions for cooking each vegetable are found on the package.

VEGETABLE PLATTER

Prepare cauliflower, lima beans, carrots and string beans according to directions on pages 18 and 19. Arrange seasoned vegetables in an attractive pattern on serving platter or chop plate. Top cauliflower with hot mayonnaise or Hollandaise Sauce (page 23).

HARVARD BEETS

2 tablespoons butter or margarine 2 tablespoons flour ¼ cup boiling water 1 No. 2 can (2½ cups) sliced beets ⅓ cup brown sugar ⅛ teaspoon cloves ¼ cup vinegar ½ teaspoon salt few grains pepper

Melt butter or margarine in saucepan. Add flour; blend. Add water and liquid drained from beets; cook until thickened, stirring constantly. Add remaining ingredients except beets, stir until sugar dissolves. Add beets. Heat thoroughly.

VEAL IN MUSHROOM SAUCE

1 pound veal stew meat 2 tablespoons fat ½ teaspoon salt ½ cup water 1 can condensed mushroom soup 1 4-oz. can sliced mushrooms

1. Cut veal into 1½-inch cubes. Melt fat over low heat in 2-quart saucepan. Brown veal slowly, stirring frequently.

2. Add salt and water. Cook, covered, over low heat until tender.

3. Stir in undiluted mushroom soup and drained sliced mushrooms. Heat thoroughly. If necessary, thin gravy with liquid from mushrooms. Serve in Rice Ring. Makes 4 servings.

RICE RING

3 cups hot, cooked rice 4 tablespoons butter or margarine ¼ teaspoon nutmeg 2 tablespoons chopped parsley (optional)

Combine all ingredients. Turn into ring mold. Pack down lightly with spoon. Let stand 2 to 3 minutes. Turn out on serving dish. Or use 2 spoons to shape rice into ring on serving dish.

BUSY DAY SUPPER DISH

1 pkg. frozen asparagus cuts 1 cup cooked diced ham or canned luncheon meat 2 cups well-seasoned medium white sauce

1. Cook asparagus according to directions on package; drain.

2. Stir meat and asparagus into white sauce. Heat thoroughly.

3. Serve on hot split baking powder biscuits.

Makes 4 servings.

Or, serve left-over meat and vegetables in this gravy:

EMERGENCY GRAVY

1 beef bouillon cube 1 cup hot water 2 tablespoons flour Kitchen Bouquet Salt and pepper

1. Dissolve bouillon cube in hot water; set aside.

2. Melt fat in saucepan or skillet. Stir in flour. Cook over low heat, stirring constantly, until bubbling.

3. Stir in bouillon. Stir constantly until thickened and smooth. Season to taste with Kitchen Bouquet, salt and pepper. Makes 1 cup.

EGGS BENEDICT

Split, toast and butter 6 English muffins. Top each half with thin slice fried ham, one poached egg and Hollandaise Sauce.

HOLLANDAISE SAUCE

⅓ cup butter or margarine 2 egg yolks ⅛ teaspoon salt few grains pepper ⅓ cup boiling water 1 tablespoon lemon juice

1. Melt butter or margarine in double-boiler. Remove top section of double-boiler.

2. Add egg yolks, one at a time, to melted butter, stirring with a wooden spoon until thoroughly blended.

3. Add salt and pepper. Add boiling water _slowly_ while stirring.

4. Set over hot water again. Heat slowly, stirring constantly until mixture is thick and custardlike (about 10 minutes). _Do not let water boil._

5. Remove from heat; stir in lemon juice. Serve at once.

PLUM JELLY

3 cups prepared juice 4 cups sugar 1 box powdered fruit pectin

TO PREPARE THE JUICE: crush 1 lb. fully ripe plums. (Do not peel or pit). Add ¾ cup water, bring to boil; simmer, covered, 10 minutes. Place in jelly cloth or bag; squeeze out juice. Measure 3 cups into very large saucepan.

TO MAKE THE JELLY: measure sugar; set aside. Place saucepan holding juice over high heat. Add powdered fruit pectin; stir until mixture comes to a hard boil. At once stir in sugar. _Bring to full rolling boil; boil hard 1 minute_, stirring constantly. Remove from heat, skim, pour quickly into glasses. Paraffin at once. Makes about 7 six-ounce glasses.

PASTEL PLUM FROSTING: Combine ⅓ cup plum jelly, 1 egg white and dash of salt in top of double-boiler. Beat with rotary egg beater until mixed. Set over boiling water; beat constantly 3 minutes or until frosting “peaks”. Cool. Spread on cake.

PINEAPPLE UPSIDE DOWN CAKE

6 tablespoons butter or margarine ⅔ cup brown sugar 1 No. 2 can (2 cups) crisp-cut crushed pineapple Maraschino cherries Pecan halves 1 package white cake mix

1. Melt butter or margarine in 9-inch skillet. Sprinkle with brown sugar; top with drained pineapple; decorate with a pattern of Maraschino cherries and pecan halves.

2. Prepare cake mix as directed on package. Pour batter evenly into skillet. Bake in moderate oven, 350°F., 1 hour. Remove from oven. Run spatula around edges of cake. Invert on serving plate. Serve warm with whipped cream or ice cream. Makes 6 to 8 servings.

VARIATIONS

For delightful flavor, try Devil’s Food or Spice Cake Mix to make this dessert.

APRICOT WHIP

2 egg whites ⅓ cup sugar 1 tablespoon lemon juice 2 tablespoons fruit juice few grains salt ½ cup apricot pulp

1. Combine all ingredients except apricot pulp in top of double boiler. Beat with rotary beater to blend.

2. Set over boiling water. Beat until mixture forms peaks.

3. Fold in fruit. Turn into serving dishes. Chill.

4. Garnish with banana slices; serve with Custard Sauce.

CUSTARD SAUCE

1 cup milk 2 tablespoons sugar ⅛ teaspoon salt 2 egg yolks (or 1 whole egg)

1. Scald milk in double boiler.

2. Mix salt, egg yolks and sugar in mixing bowl.

3. Stir hot milk into egg mixture. Return to double boiler.

4. Cook, stirring, over hot water, until mixture coats spoon.

5. Pour custard sauce into dish to cool. Stir in ¼ teaspoon vanilla.

CHRISTMAS PLUM PUDDING

1 cup seedless raisins 1½ cups mixed diced candied fruits and peels ½ cup chopped walnuts 1 cup sifted enriched flour 2 eggs, beaten ¾ cup molasses ¾ cup buttermilk ½ cup finely chopped suet ¼ cup grapejuice 1 cup fine dry bread crumbs ¾ teaspoon baking soda ¼ teaspoon allspice ¼ teaspoon cloves ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¾ teaspoon salt

Combine raisins, fruits and peels, walnuts and ½ cup of the flour.

Combine eggs, molasses, buttermilk, suet and grapejuice. Combine remaining flour, crumbs, baking soda, spices and salt; add to egg mixture. Add floured fruit; mix well. Pour into well-greased 1½ quart melon mold; cover; set on rack in deep kettle; add boiling water to about one inch below cover of mold. Cover. Steam 1½ to 2 hours. Makes 10 to 12 servings.

Shape hard sauce into balls; roll in coconut; chill.

HERE’S HOW YOUR STAINLESS STEELWARE SAVES FOOD VALUES

STAINLESS STEEL, the most modern development in metallurgical science, is wonderful for any type of cooking. America’s largest canneries, food processors and the better restaurants cook and process food in stainless steel utensils. Stainless steel not only preserves natural food flavors ... it is also easiest to keep sanitary and is immune to wear.

USE YOUR STAINLESS STEELWARE FOR HEALTHFUL WATER-LESS COOKING (cooking with minimum amount of water)

The Water-Less way of cooking is highly recommended by leading health and home economics authorities.

Heavy-weight Stainless Steel construction and seal-tight covers assure perfect Water-Less cooking results. Meats and vegetables cooked the Water-Less way (cooking with minimum amount of water) retain their precious mineral elements and vitamins ... and this modern method also preserves the natural flavors and color of the food.

WAYS TO USE LEFT-OVERS

If it’s good food, don’t throw it away. Little left-overs, or big ones, fit into many dishes; adding extra food value or a fresh new touch to favorite main dishes. Listed below are some left-over uses recommended by the Bureau of Human Nutrition and Home Economics, U. S. Department of Agriculture.

EGG YOLKS, in

Cakes Cornstarch pudding Custard or sauce Pie filling Salad dressing Scrambled eggs

EGG WHITES, in

Custard Fruit whip Meringue Souffles

HARD COOKED EGG OR YOLK, in

Casserole dishes Garnish Salads Sandwiches

SOUR MILK, in

Cakes, cookies Quick breads

SOUR CREAM, in

Cakes, cookies Dessert sauce Meat stews Pie filling Salad dressing Sauce for vegetables

COOKED POTATOES, in

Croquettes Fried or creamed potatoes Meat-pie crust Potatoes in cheese sauce Stew or chowder

COOKED CARROTS, LIMA BEANS, CORN, SNAP BEANS, PEAS, in

Meat and vegetable pie Soup Stew Stuffed peppers Stuffed tomatoes Vegetables in cheese sauce

COOKED LEAFY VEGETABLES, CHOPPED, in

Creamed vegetables Soup Meat loaf Meat patties Omelet Souffle

COOKED OR CANNED FRUITS, in

Fruit cup Fruit sauces Jellied fruit Quick breads Shortcake Upside-down cake Yeast breads

COOKED MEATS, POULTRY, FISH, in

Casserole dishes Hash Meat patties Meat pies Salads Sandwiches Stuffed vegetables

COOKED WHEAT, OAT OR CORN CEREALS, in

Fried cereal Meat loaf or patties Sweet puddings

COOKED SPAGHETTI, RICE, NOODLES, in

Casseroles Meat or cheese loaf Timbales

BREAD

Slices, for French toast Dry crumbs, in Brown betty Croquettes Fried chops Soft crumbs, in Meat loaf Stuffings

CAKE OR COOKIES, in

Brown betty Ice-box cake Toasted, with sweet topping, for dessert

FOOTNOTES

[1]Use all-yellow or slightly green-tipped bananas. Peel bananas.

Printed by Brett Litho Co. L.I.C. 1, N.Y. 1-57

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_.