1/4 cup chopped celery
1 small onion, quartered
1 bay leaf
1/2 teaspoon salt
1 (2 /12-3-lb) broiler-fryer, cut in serving pieces
Salad oil for frying
1 1/2 cups sifted* all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
1 cup milk
1 1/2 tablespoon salad oil
1. In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces.
2. Bring to boiling; cover and simmer 15 minutes. Drain chicken pieces; pat dry with paper towels and let cool.
3. In deep-fat fryer or deep skillet, slowly heat oil (at least 2 inches deep) to 375F on deep-frying thermometer. Also, preheat oven to 300F.
4. Meanwhile make Batter: Sift flour with baking powder, salt, and pepper; set aside.
5. In medium bowl, with rotary beater, beat eggs, milk and oil until combined.
6. Add flour mixture gradually, beating until smooth.
7. Dip chicken pieces in batter, coating evently.
8. Deep fry a few pieces at a time, turning occasionally, 10 to 12 minutes, or until golden brown and tender; drain well on paper towels. Keep browned pieces warm in shallow pan in oven while rest of chicken cooks.
Makes 4 servings.
*Sift before measuring.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Cooking time: 30 mins.
Preparation time: 25 mins.
Main cooking utensil: saucepan
For 8-10 people you need:
1 lb. peeled potatoes
1 pint chicken stock OR water and 2 stock cubes
2 large onions
2 oz. butter
2 oz. flour
1 pint milk
1/2 pint thin cream
little cayenne pepper
little celery salt
1. Put potatoes – cut into small pieces – into stock with chopped onion, bay leaf and seasoning.
2. Cook until tender, do not boil too quickly.
3. Rub through sieve.
4. Heat butter in saucepan, stir in flour, cook for several minutes, gradually stir in milk, bring to boil, cooking until smooth thickened sauce.
5. Add potato purée and heat, then stir in cream, seasoning, including the cayenne pepper and celery salt.
TO SERVE: In individual soup cups or tureen, garnished with the parsley.
TO VARY: Make a potato leek soup with 12 oz. potatoes, 1 large onion, 12 oz. leeks, etc. Garnish with tiny croûtons of fried bread and paprika pepper and chopped watercress.
TO STORE: In a cool place, reheat slowly.
Also shown in picture: Potato salad.
188.8.131.52 600390144 © Copyright Hamlyn Group Ltd 1973
Cheese and Vegetable Casserole
2 cups cooked spaghetti
2 cups cooked peas
1 onion chopped
1 green pepper chopped
3 fresh tomatoes
1 cup bread crumbs
Salt and pepper
1 cup grated Kraft American Cheese or Velveeta
Place half the spaghetti in a large baking dish. Mix the peas with the chopped onion and green pepper and place half of it on the spaghetti, following this with half the sliced tomatoes, bread crumbs and seasoning. Repeat with remaining ingredients except cheese. Cover the dish and bake in a moderate oven, 350°, about an hour. Uncover, sprinkle with grated cheese and return to oven for 10 minutes.
Kraft-Phenix Cheese Corporation (Circa 1927)
1 1/2 lb. new potatoes, peeled
1/4 pint mayonnaise
8 slices ham
4 oz. cream cheese
16 oz. can pineapple rings, drained
salt and pepper
carton of mustard and cress
1. Cook potatoes in salted water until nearly tender. Drain and dice. Snip the chives into mayonnaise and mix well. If too thick add a tablespoonful of milk. Toss the potatoes in this while they are still warm. Chill.
2. Meanwhile roll ham slices into cone shapes and fill with a mixture of cream cheese and 2 chopped pineapple rings, seasoned to taste with salt and pepper. Chill.
3. Pile potato salad in the centre of a plate, arrange the cornets around the edge. Place a small bunch of cress behind each cornet and a quarter of a pineapple ring on each cornet. Make a cut into the last pineapple ring, twist and place on top of the potato salad.
12/Grab Graine Set 1
33/ Ham Cornets with Cheese and Pineapple, Potato Salad, Set 2
Beetroot and Endive Salad
76/Jamaican Crunch Pie, Set 4
Numbers refer to other Good Housekeeping cards
Printed in Gt. Britain by Ritchie/Dickson Ltd.
Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4-6 minutes
You will need
2 tablespoons chopped pork fat
1 teaspoon sherry
1 teaspoon gingelly* oil
1/2 teaspoon monosodium glutamate
6 oz. Chinese wheat starch
Clean the prawns. Cut pork fat and prawns into small pieces and pound them into a paste. Add salt, sherry, gingelly oil and monosodium glutamate, mix well. Put the wheat starch on a board and make a depression in the centre and add hot water drop by drop, mixing until it becomes a paste. Place paste in a basin an steam for 5 minutes. After steaming remove the paste an form into a roll as soon as you can. Cut into 12 pieces. Press each into rounds about 2 1/2-inches in diameter. Divide the prawn paste between them, fold them like a half moon and pinch the edges together into a Dutch bonnet shape. (See photograph.) Steam for 15 minutes and serve hot.
* Blogger’s note: Gingelly oil is another name for sesame oil.
©Shufunotomo Co., Ltd., Japan 1968. English text © Shufunotomo Co., Ltd., Japan 1968