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QUICK & EASY GERMAN CHOCOLATE CAKE
1 package White Cake Mix (for best
results, use Duncan Hines, Swans Down, Pillsbury or mix of equal quality
& amount. Some of the failures have been linked with using cake mixes
that do not bake as large a cake as the three named).
1 package instant Chocolate Pudding
Mix
2 cups milk
2 eggs
Mix well. Bake in greased & floured pans at 350°- Makes 3 - 9" layers.
FROSTING:
Cook 1 cup evaporated milk, 1 cup sugar, ¼ cup butter, 1 teaspoon vanilla & 3 egg yolks over medium heat about 12 min. Remove and add 1 1/3 cups flaked coconut & 1 cup chopped pecans. Mix until frosting is cool & of proper spreading consistency. Makes 2½ cups.
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CREAM FILLING
Cook 4 tablespoons flour & 1 cup milk until thick. Remove from heat & cool thoroughly. Combine ¾ cup white shortening, 1 cup granulated sugar, a dash of salt & vanilla to taste. Beat in flour mixture until light & fluffy. Remaining filling may be stored in covered container in the refrigerator.
CHERRY NUT BREAD
THIS RECIPE CONTAINS NO SHORTENING.
2 eggs
1 cup sugar
1½ cups regular flour
½ teaspoon salt
1½ teaspoons baking powder
1 8 oz. jar maraschino cherries
1 cup nut meats, chopped
Drain cherries & save juice. Beat eggs, add sugar & mix well. Add remaining dry ingredients. Beat mixture thoroughly. Add cherry juice. By hand, stir in chopped cherries & nuts. Do not over mix at is point. Just mix until ingredients are combined. Pour into well greased loaf pan. Bake at 350° for 45 minutes.
WAX REMOVER: Mix one half cup Mr. Clean and one half cup Perfex in two quarts of hot water.
SHRIMP COCKTAIL
Add 1 tablespoon pickling spices to a pan of water & boil raw or thawed deveined shrimp for 20 minutes or until pink in color. Do not overcook.
SAUCE:
Combine 1 cup catsup, 1 teaspoon sugar, 2 tablespoons horseradish & 1 tablespoon Worcestershire Sauce.
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THREE EGG ANGEL FOOD CAKE
1 cup sugar
1 1/3 cups flour
½ teaspoon cream of tartar
3 teaspoons baking powder
1/3 teaspoon salt
2/3 cup scalded milk
1 teaspoon almond or vanilla extract
3 egg whites
METHOD ONE
Mix & sift first five ingredients four times. Cook milk slightly & add very slowly, beating continually. Add vanilla & mix well. Fold in whites of eggs beaten until light. Turn into ungreased tube pan & bake in moderate oven about 45 minutes. Remove from oven, invert pan & allow to stand until cold. Cover with white or chocolate icing.
METHOD TWO
Boil sugar with cold milk (substitute cold milk for scalded milk in recipe) until thick & pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt & baking powder which have been sifted together five times. With the whip, beat mixture with long strokes until very light, add flavoring & put into ungreased tube pan in cold oven, turn on heat & bake at a very low temperature for 25 minutes or until mixture reaches the top of the pan. Raise temperature slightly & bake 30 minutes longer or until thoroughly baked. Remove from oven invert pan allow to stand until cold. Cover with white or chocolate icing.
TEN MINUTE BEEF STROGANOFF
1 pound beef tenderloin, sliced
¼ inch thick
½ cup chopped onions
2 cups mushrooms
1 can condensed beef broth
1 cup sour cream
2½ tablespoons flour
salt to taste
Fry beef in ¼ cup butter quickly. Push to one side add onions & mushrooms. Add beef broth (do not boil). Then add quickly the sour cream, floor and salt which has been stirred together. Heat thoroughly & serve over buttered noodles. Serves four. (Mrs. Ivan Graham, Davenport, Iowa)
HUNGARIAN GOULASH
½ pound veal
½ pound pork
1 pound beef
2 onions
2½ tablespoons flour
2 tablespoons meat fryings (drippings)
Place meat fryings in heavy skillet or a heavy kettle. Sauté onion, add meat brown. Add flour & enough cold water to make gravy. Stir while adding to prevent lumping Add a bay leaf & whole pepper corns. Simmer till meat is tender. Drop dumplings on top if desired. Add carrots or tomatoes as optional ingredients while simmering.
SPONGE CANDY
1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
Combine sugar, syrup & vinegar in heavy sauce pan. Cook over medium heat, Stirring until sugar dissolves. Continue cooking without stirring to 300° F. on candy thermometer, or until a little of the mixture dropped in cold water becomes very brittle. Remove candy from heat & quickly stir in soda & mix well. Pour in buttered pan 9x12 inches. Do not spread, as candy will spread itself. Break into pieces. Yields about one pound. Note: This candy will stick and burn if left on a little too long. (Mrs. John Postlewait, Ottumwa, Iowa)
MEATLESS SANDWICH FILLINGS
Chopped hard cooked egg, ripe olives mayonnaise
Chopped hard cooked egg, salmon, minced onion a. green pepper, & salad dressing
Crabmeat, chopped celery, lemon juice mayonnaise
Cream cheese, drained crushed pineapple and chopped pecans
¾ cup crunch peanut butter, 6 tablespoons chopped seedless raisins & 6 tablespoons orange juice
1½ cup grated raw carrots, ½ cup finely chopped salted peanuts, ¼ cup pickle relish & 1/3 cup salad dressing. (Mrs. Marilyn Kromr, West Branch, Iowa)
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HOW TO MAKE GOOD BREAD
SPONGE: ½ cake or ½ package dry yeast, 1 cup lukewarm water or milk scalded and cooled, and 2 cups sifted flour.
DOUGH: To sponge, when light, add 1 cup lukewarm water or milk scalded and cooled, 2 level teaspoons salt, 2 level tablespoons sugar 2 level tablespoons shortening, and about 4 cups sifted flour, enough to make medium dough.
1. PREPARING SPONGE: At night get out utensils and materials for sponge. Prepare lukewarm liquid. Sift and measure flour into bowl. Mix together softened yeast, liquid and flour. Beat until smooth, thick batter is formed.
2. RISING OF SPONGE: Cover sponge closely. Set in moderately warm place (78° F.) to rise. Let it rise about 10 hours until light and fully doubled in bulk.
3. MAKING DOUGH: In the morning prepare lukewarm liquid. Dissolve it in salt, sugar and shortening. Add liquid to light sponge, beating well. Sift and measure flour into bowl. Add most of flour to sponge, beating well at first. Place dough on floured board to knead.
4. FIRST KNEADING OF DOUGH: With fingers curved lift edge of dough and fold toward you. With palms of hands push dough away from you. Turn dough ¼ way around. Continue folding, pressing and turning dough. If dough sticks to hands or board add a little flour and knead in well. Continue kneading about 10 minutes, until dough does not stick to un-floured board, and is smooth and elastic.
5. FIRST RISING OF DOUGH: Grease clean mixing bowl. Round dough into ball and place in bowl. Cover closely and set in moderately warm place (80 F.) until doubled in bulk (about 2 to 2½ hours).
6. KNEADING DOUGH DOWN: When dough has doubled its bulk and light pressure leaves a dent, plunge hand into it and fold from sides to center until reduced to original volume.
7. SECOND RISING OF DOUGH: Round dough into ball and place in greased bowl. Cover closely and set in warm place (82° F.) until doubled again (about 1 hour).
8. MOLDING LOAVES: When dough has
again doubled its bulk and light pressure leaves a dent, plunge hand into
it and fold from sides to center until reduced to original volume. Turn
onto molding board and divide into two even portions. Gently round each
piece into a ball. Cover dough closely and let rest on board about 20 minutes.
With palms of hands flatten each piece into a sheet. Double over and seal
edges of dough with knuckles. Stretch dough slightly into long sheet. Fold
ends of dough to center letting them overlap, and seal with knuckles. Fold
nearest side of dough over 1/3 and seal. Fold opposite side of dough over
and seal again. Shape with hands into long roll and place in pan,
smooth side up.
9. RISING OF LOAVES: Cover loaves closely and set in warm place (82° F.) to rise. Let loaves rise until doubled and until a light touch leaves a slight dent.
10. BAKING: When loaves are almost risen, heat oven. Gas, oil and electric ovens: 380° to 425° F., coal and wood stoves: 300° to 350° F. Place cup or pan of water in oven. Place loaves on lower rack 1 inch or more apart. After 10 minutes reduce heat somewhat (to 350° F. with gas and oil ovens). Turn loaves in oven if they bake unevenly. Bake these loaves 40 minutes, larger ones an hour or more. When baked test loaves as follows: if done, they shrink from pan They sound hollow when tapped with fingers. The crust springs back when pressed, leaving no dent.
11. COOLING BREAD: When baked, remove loaves from pans at once. Place on wire rack or across edges of pans to cool. Let cool thoroughly before storing.
SUCCESS DEPENDS UPON: Using good yeast and good flour, keeping sponge and dough at moderate even warmth, handling dough correctly at every step and baking the loaves properly.
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WHITE BREAD
1 cup milk
3 tablespoons sugar
2½ teaspoons salt
6 rounding tablespoons shortening
1 cup warm water
1 teaspoon sugar
1 package or cake of yeast
6 cups sifted flour
Scald the milk. Remove from heat & add shortening, sugar & salt in that order. Cook to lukewarm. Meanwhile, in a heavy mixing bowl, combine the 1 teaspoon sugar, warm water & yeast. Mix well & let set three minutes. Then stir into first mixture. Add 3 cups sifted flour & beat well with a mixer. Then, with a spoon, stir in the remaining flour one cup at a time. (You may not need all of the third cup). Turn out on lightly floured board. Knead one time around turning the dough one quarter after each kneading. Let dough rest 10 minutes. Then knead until smooth & elastic. Form dough into a ball. Place in a greased bowl, rolling dough around in the bowl to grease the dough. Cover & let rise in a warm place till double in bulk (about one hour). Then punch down in the bowl & turn out on board. Divide into two loaves. Flatten each loaf & double over & seal edges of dough with knuckles. Stretch dough slightly into long sheet. Fold ends of dough to center, letting them overlap, & seal with knuckles. Fold nearest side of dough over 1/3 & seal. Fold opposite side of dough over & seal again. shape with hands into long roll & place in pan, smooth side up. Cover loaves & let set in warm place to rise. Let loaves rise until doubled & until a light touch leaves a slight dent. Bake in preheated oven, 350-400° for about an hour. Remove loaves from pan & brush with shortening. Allow to cool. (Mrs. Ruth Brenneman, Cedar Rapids)
POTATO BREAD
1 medium size potato, peeled &
cut up
1 package yeast
2 tablespoons shortening
2½ cups water
2 tablespoons sugar
1 tablespoon salt
6 cups flour
Cook potato in water. Drain & save water. Mash potato well. Soften yeast in ¼ cup potato liquid. Measure & add water to remaining potato water to make 2¼ cups. Add shortening, sugar & salt to potato liquid and mashed potatoes and mix well. Add some flour and beat smooth. Add softened yeast and mix. Add remaining flour gradually to soft dough. Knead on floured surface about 10 minutes. Place in a greased bowl. Grease top and cover. Let rise for one hour. Punch down and turn in bowl. Cover and let rise about 30 minutes. Divide and shape in 2 loaves. Let rise until double in greased pans and bake at 375° for about 40 minutes. (Miss Carola Schmidt, Decorah, Iowa)
WHOLE WHEAT BREAD
1. Soften one package active dry
yeast in 2 cups warm water or 1 cake of compressed yeast in 2 cups lukewarm
water. Add 2 tablespoons sugar 2 teaspoons salt & 4 cups sifted white
flour. Beat the mixture until smooth. 2. Keep dough in warm place until
it is light bubbly - takes about 1 hour. Combine cup hot water, 1 cup brown
sugar & 3 tablespoons lard. Stir, cool to lukewarm. Add to yeast &
flour mixture. 3. Now add 4 cups whole wheat flour. Mix until smooth. Turn
the dough out on a lightly floured surface. Knead smooth for about 10 minutes.
Place in greased bowl. Turn over to grease surface. Cover & let rise
in warm place until double in bulk. 4. Knead down dough. Cut in half with
knife. Shape each half into a ball. Cover & let rise about 10 minutes,
then shape into loaves.
5. Place loaves in 2 slightly greased
pans. Cover & let rise until double. Bake at 375° about 50 minutes.
Use 9 by 5 inch pans. (Mrs. Jennie Smith, Palo, Iowa)
FRENCH BREAD
Dissolve one package of quick yeast in one cup of lukewarm water. Set aside. In another bowl, sift.
4 cups flour
2 teaspoons salt
1 tablespoon sugar
Stir in yeast & add enough of one cup of lukewarm water to hold the dough together. Mix until the dough is rather soft & sticky. DO NOT USE THE ENTIRE CUP OF WATER UNLESS NECESSARY. Let rise until double in size. When dough is ready, beat it or punch it down to original size. Divide it into 2 parts & put them in greased baking pans or dishes. Let rise again. Bake for 1 hour at 400°. (Mrs. Barbara Loyd, Cedar Rapids)
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