Tag Archives: tested recipe institute

Upside-Down Fruit Cake

Leave a reply

upside_down_cake

Fruit Cake

2 cups sifted all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup chopped nuts
3 cups diced candied fruits and peels
3/4 cup butter or margarine
1/2 cup sugar
1/3 cup molasses
2 eggs

Set oven for low, 300°. Grease the bottom and sides of a 9-inch tube pan. Line with waxed paper and grease the paper.

Sift together flour, soda, salt, cinnamon and nutmeg. Add and mix in nuts, fruits and peels.

Cream butter thoroughly. Gradually add and beat in sugar; continue beating until well blended. Add molasses; mix well. Beat in eggs, one at a tim. Gradually add fruit and flour mixture; mix thoroughly. Turn batter into prepared pan. Bake cake about 3 hours or until cake tester inserted into center comes out clean. Remove cake from oven and let stand in pan about 1/2 hour. Remove from pan and cool on a wire rack. Peel off the paper. Store cake in airtight container several days before serving. Makes a 3 1/2 pound fruit cake.

Upside-Down Fruit Cake

Prepare the batter for Fruit Cake, above. Arrange 6 slices candied pineapple in the bottom of the greased tube pan. Bake cake; remove pan and paper as directed, above. Leave cake upside down on rack and decorate with 6 candied cherries, inserting one into center of each slice of pineapple. Cool cake thoroughly. Store several days before serving.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Angel Food Cake

4 Replies

angel_food_cake

1 cup sifted cake flour
1/4 teaspoon salt
1 cup egg whites (7 or 8 medium-sized eggs)
1 teaspoon cream of tartar
1 teaspoon vanilla
1 1/4 cups sugar

Set oven for moderately low, 325°. Sift flour, measure and sift 4 times more.

Add and stir salt into egg whites; whip until frothy. Sprinkle cream of tartar over egg whites and continue to whip until they hold soft, moist peaks. Fold in vanilla. Gradually beat sugar into egg whites, 2 tablespoons at a time. Sift a small amount of the flour over egg mixture and gently fold in; continue until all flour is added. Turn into an ungreased 9-inch tube pan. Bake about 1 hour and 15 minutes or until done. Invert pan; allow to cool completely in this position. Loosen cake from side and tube of pan with a spatula. Frost, if desired, with Pastel Frosting, see below or sprinkle with confectioners’ sugar.

PASTEL FROSTING

Combine 1/3 cup tart jelly (plum, currant or grape), 1 egg white and few grains salt in the top of a double boiler. Whip with a rotary beater until mixed. Put over boiling water and continue to beat constantly for 3 minutes or until frosting stands in peaks. Cool and spread on cake. Frosts a 9-inch tube cake.

Published by –COOKINDEX– Division of H.S. Stuttman Co. Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

Chicken Fricassee – Brown Fricassee

Leave a reply

chicken_fricassee

4 to 5-pound ready-to-cook stewing chicken
3 cups hot water
1 onion studded with a few whole cloves
3 stalks celery leaves
Salt
1 bay leaf
1 carrot, cut in 1-inch pieces
1/2 cup milk or cream
6 Tbsp. flour
Pepper to taste

Have chicken cut up. Wash chicken in cold water; drain well. Put chicken, water, onion, celery, 1 tablespoon salt, bay leaf and carrot in a sauce pot and simmer, over low heat, 3 to 4 hours until tender. Lift chicken from sauce pot and place on a serving dish; keep warm.

To make gravy: Strain broth and skim off excess fat. Measure broth and add water, if necessary, to make 3 cups; return to pot. Combine milk with flour to make a smooth paste. Slowly stir flour mixture into broth. Place over medium heat and cook and stir until thickened, about 5 minutes. Season to taste with pepper and more salt; pour over chicken. If desired, serve with hot Baking Powder Biscuits (See Index C). Makes 5 to 6 servings.

BROWN FRICASSEE OF CHICKEN: Buy a 4 to 5-pound ready-to-cook stewing chicken; have it cut up. Combine 1/2 cup flour, 1 tsp. salt and dash pepper. Dredge chicken pieces in the flour mixture; coat well. Fry the chicken over low heat in 1/4 cup fat or cooking oil until brown on all sides. Continue as directed, above, adding water, onion, etc. to sauce pot in which chicken was browned.

Published by –COOKINDEX– Division of H.S. Stuttman, Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Spring Vegetable Mold – Perfection Salad

1 Reply

spring_vegetable_mold

Spring Vegetable Mold

1 pkg. (3 oz.) lemon flavored gelatin
2 cups water
1 tsp. salt
1 tsp. vinegar
1 cup sliced radishes
1 cup diced cucumber
1/2 cup sliced green onions
Crisp salad greens

Dissolve gelatin in water as directed on package. Add and stir in salt and vinegar. Chill gelatin, stirring often, until slightly thickened. Arrange a few radish slices in bottom of a 5-cup ring mold. Pour in a little of the gelatin to “anchor” the radishes. Chill until set. Fold in remaining radishes, cucumber and onions into remaining slightly thickened gelatin. Pour into mold. Chill until set. Unmold on a serving platter. Garnish with salad greens. Serve with mayonnaise, if desired. Makes 8 servings.

Perfection Salad

1 envel. unflavored gelatin
1 Tbsp. sugar
1/2 tsp. salt
1 3/4 cups boiling water
1/3 cup lemon juice
1/2 cup shredded green cabbage
1 cup diced celery
1 pimiento, chopped
Salad greens

Mix together gelatin, sugar and salt in a bowl. Add boiling water and stir until gelatin is throughly dissolved. Add lemon juice. Chill gelatin over a bowl of ice cubes and water, stirring occasionally, until gelatin is slightly thickened. Add and stir in cabbage, celery and pimiento. Turn mixture into a 1-quart mold. Chill in refrigerator until firm. Unmold on salad greens. Serve with mayonnaise or salad dressing, if desired. Makes 6 to 8 servings.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Incl, New York. © COpyright 1958 Tested Recipe Instituted, Inc. New York

Tomato Aspic Salad

Leave a reply

tomato_aspic_salad

Tomato Aspic Salad

4 cups tomato juice
1 bay leaf
1 tsp. salt
Dash cayenne
2 stalks celery, sliced
2 Tbsp. grated onion
2 envel. unflavored gelatin
1/2 cup cold water
2 Tbsp. lemon juice
Crisp salad greens

Combine tomato juice and next 5 ingredients, in a saucepan. Bring to a boil; simmer 10 minutes. Sprinkle gelatin over cold water and let stand to soften. Add softened gelatin to tomato mixture; stir until dissolved. Strain mixture; add lemon juice. Pour into a 1-quart ring mold. Chill until set. Unmold on a serving plate and garnish with salad greens. If desired, fill center of ring with Golden Potato Salad (see Index J). Serves 6.

Cucumber Almond Salad

Combine 2 pared and thinly sliced cucumbers with 1/2 tsp. salt in a bowl. Let stand about 15 minutes; drain.

Combine 1 cup sour cream, 1/3 cup slivered almonds, 1 Tbsp. onion and 1 1/2 tsp. lime juice in a small bowl. Pour sour cream mixture over cucumbers; toss to mix well. Serves 6.

Red Cabbage Slaw

1 cup finely shredded red cabbage
2 cups finely shredded green cabbage
1/2 cup mayonnaise
1/2 to 3/4 tsp. dill seeds
3/4 tsp. salt
Dash pepper
Few grains paprika
1/4 cup sour cream

Put the red and green cabbage in a bowl. Combine mayonnaise and remaining ingredients in another bowl. Pour mayonnaise mixture over cabbage; toss to mix and chill. Serves 6 to 8.

Published by –COOKINDEX–Division of H.S. Stuttman Co., Inc. New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Tropical Salad Bowl

Leave a reply

tropical_salad

1 1/2 cups sliced bananas
1 can (14 ounces) pineapple chunks, drained
1 can (1 pound) salmon, drained and flaked
3/4 cup diced celery
3 tablespoons finely chopped sweet pickles
1 1/2 teaspoons salt
2 tablespoons mayonnaise
2 tablespoons prepared mustard
Salad greens

Combine bananas and pineapple. Add flaked salmon, celery, pickles and salt. Combine mayonnaise and mustard in another bowl; add to salmon-banana mixture and toss lightly to mix. Serve on crisp salad greens. Makes 6 servings.

Sea Isle Chicken Salad

Combine cold, diced cooked chicken, chopped celery, diced green pepper and large chunks of ripe banana. Season to taste with salt. Moisten slightly with mayonnaise or salad dressing. Turn into a large salad bowl lined with crisp lettuce or other salad greens. Sprinkle top generously with slivered almonds and well-drained capers.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Cottage Cheese Ring

2 Replies

cottage_cheese_ring

Cottage Cheese Ring

2 envel. unflavored gelatin
1/2 cup cold water
1 1/2 cups cottage cheese
1 1/4 cups salad dressing
2 Tbsp. chopped parsley
2 Tbsp. minced pimiento
2 Tbsp. chopped onion
1 Tbsp. lemon juice
1/2 tsp. Worcestershire sauce
Dash Tabasco sauce
1/2 tsp. salt
3/4 cup heavy cream, whipped
Crisp salad greens
Vegetable Salad Medley, see right

Sprinkle gelatin on cold water to soften; dissolve over hot water. Cool gelatin slightly. Combine cheese and dressing; stir in gelatin, parsley and the next 6 ingredients; blend well. Fold in cream. Turn into 5-cup ring mold; chill until firm. Unmold gelatin salad on a platter. Garnish with salad greens. Fill the center with Vegetable Salad Medley. Makes 8 servings.

Vegetable Salad Medley

Drain 2 cans (16 oz. each) mixed vegetables; turn into a bowl. Combine 1/2 cup salad oil, 2 Tbsp. vinegar, 1/2 tsp. garlic salt. dash Tabasco sauce, and 1/4 tsp. paprika. Beat with a rotary egg beater. Pour over vegetables; toss to mix and chill.

Marinated Mushrooms

Buy large, firm mushrooms. Wash mushrooms; drain and cut into thin, lengthwise slices. Put mushroom slices into a screw-top jar. Pour enough French dressing over mushrooms to cover them. Cover jar tightly and store in the refrigerator until ready to use. Drain mushrooms before serving and place on crisp lettuce.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc., New York

Planked Lamb Chops

Leave a reply

planked_lamb

6 double loin lamb chops, boned and rolled
6 to 12 large mushroom caps
Melted butter or margarine
3 cups mashed potatoes or Duchess Potatoes, see Index L
3 cups hot cooked, seasoned peas

Oil and heat a plank in a very slow oven, 250°. Remove plank and keep warm. Then, broil chops 15 minutes with top surface 3 inches below source of heat. Turn chops and broil 10 minutes longer

Meanwhile, cook mushrooms in butter until golden. Place broiled chops on plank. Make a border of mashed potatoes using two spoons or a pastry tube; brush with butter. Return planked chops to broiler for about 5 minutes to lightly brown the potatoes. Spoon peas around chops; garnish with mushrooms. Serve at once. Makes 6 servings.

Sautéed Lamb Kidneys

Allow 1 to 2 lamb kidneys per serving. Remove outer membrane from kidneys and split kidneys in half. Remove white veins and fat with scissors then, slice, if desired. Sauté in a little melted butter or margarine in a skillet over medium heat, stirring often. Cook just until kidneys lose their pink color. Serve as a main dish with crisp slices of bacon or use as a garnish for roasts or chops.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York.

Cheese Noodle Ring

Leave a reply

cheese_noodle_ring

1 pkg. (8 oz.) wide noodles
Boiling, salted water
1 cup milk
3 eggs, well beaten
1 tsp. salt
Dash pepper
2 cups grated, sharp Cheddar cheese
1 recipe Tuna in Mushroom Sauce, or Chicken in Celery Sauce, at right
Diced pimiento

Break noodles into 1-inch pieces; cook in boiling, salted water according to package directions. Rinse and drain. Scald milk; gradually pour into eggs, stirring constantly. Add to noodles with salt, pepper and 1 1/2 cups of the cheese; mix well. Spoon into a well-greased 10-inch ring mold. Set mold in a pan of hot water. Bake in a moderately low oven, 325°, 45 minutes. Unmold ring on a cooky sheet. Sprinkle with remaining cheese; broil until brown. Slide ring onto a serving plate; fill center with Tuna in Mushroom Sauce, or Chicken in Celery Sauce. If desired, garnish with pimiento. Makes 6 servings.

TUNA IN MUSHROOM SAUCE: In a saucepan combine the contents of 1 can (11 oz.) condensed mushroom soup, 1/2 cup milk, 2 cups cooked green beans and 1 can (7 oz.) tuna, flaked. Heat mixture to boiling. Serve in Cheese Noodle Ring, above.

CHICKEN IN CELERY SAUCE: In a saucepan combined the contents of 1 can (11 oz.) condensed cream of celery soup, 1/2 cup milk,2 cups cooked peas and 1 cup diced,cooked chicken. Heat mixture to boiling. Serve in Cheese Noodle Ring, above.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Noodles ‘N’ Sausages

Leave a reply

noodeles-sausages

1 package (8 ounces) noodles
Boiling salted water
1 1/2 pounds pork sausage links
1 can (16 ounces) sauerkraut
1/2 pint sour cream

Set oven for moderate, 350°. Grease a 2-quart casserole or baking dish.

Cook the noodles in the boiling, salted water according to package directions until just tender; drain.

Meanwhile, cut the links to separate sausages. Put the sausages in the skillet. Cook sausages 5 minutes, turning once. Remove them from the skillet and drain on paper towels. Combine the drained noodles, sauerkraut and sour cream. Turn noodle mixture into the greased casserole. Arrange the sausages on top. Bake 30 to 40 minutes, or until sausages brown and noodles are heated. Makes 6 servings.

NOTE: Frozen precooked sausages may be used in place of fresh. It is not necessary to fry them. Combine noodles, sauerkraut and cream. Arrange sausages on top and cook as directed above.

Published by –COOKINDEX– Division of H.S. Stuttman, Co. Inc., New York, © Copyright 1958 Tested Recipe Institute, Inc. New York