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33 chapters
TESTED RECIPES
TESTED RECIPES
WATERLESS COOKING for BETTER MEALS for BETTER HEALTH Copyright 1957 by Tested Recipe Institute, Inc., Long Island City 1, N.Y. The Buckeye Co., Wooster, Ohio IMPORTANT: Before using your Stainless Steel Cookware, read page 1 for valuable hints on how to keep your cookware free from scratches, stains and warping....
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HOW TO CARE FOR STAINLESS COOKWARE
HOW TO CARE FOR STAINLESS COOKWARE
Stainless Cookware will retain original gleaming beauty through a lifetime of service. Just follow these simple directions: BEFORE USING NEW UTENSILS —Wash them thoroughly both inside and out in hot suds. Use either soap or detergent. This removes the thin coating of oil which clings to the utensil in the manufacturing process. Rinse in clear hot water and dry thoroughly with a clean towel. Now the utensil is ready for use. HEAT CONTROL —Medium to Low Heat should be used for all cooking. Start v
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Take Advantage of Bargains
Take Advantage of Bargains
A really big step towards economical food buying is watching newspaper advertisements. Each week the big super-markets and chain stores run all of their weekly specials, and savings will add up fast if you plan as many of your menus as possible around these featured items....
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Compare Prices
Compare Prices
Compare them at home in your newspaper, when you are deciding the best place to shop and save. And compare the difference in price among fresh, frozen, and canned foods. For example; food dollars will go a lot further (yet meals will not suffer), if you serve frozen vegetables, or fresh vegetables in season, on-the-plate ... and use less-expensive canned vegetables in stews, casseroles, etc....
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Read Labels Carefully
Read Labels Carefully
Look for the word “enriched” on white bread and flour labels. This means that the “B” vitamins and Iron, lost in the milling process, have been replaced. Also check the “net weight” when comparing similar bargains....
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Avoid Waste
Avoid Waste
Extra-large sizes of canned fruits, vegetables, juices and staples like baking powder may not ALWAYS be bargains. Often these purchases are only partially used, and eventually go to waste. Unless you can use the entire contents of the extra-large container, buy the smaller size....
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Cut Meat Costs
Cut Meat Costs
Less tender cuts of meat are just as nutritious as the more expensive ones. Properly cooked they are equally delicious, and you’ll be surprised how often you can work them into well-planned menus. Variety meats, such as heart, kidney, sweetbreads, brain, liver and tongue are high in nutritive value and comparatively low in price....
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Butter or Margarine?
Butter or Margarine?
These two table fats are equivalent in food value, and may be used interchangeably in any recipe....
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Plan TO PLEASE!
Plan TO PLEASE!
Plan meals when you are a little hungry ... your culinary imagination is better then. Articles in magazines and newspapers help provide inspiration when you need it, for greater menu variety. When there are small children in the family, it is easier to plan meals around the type of food small-fry can eat. Adults, too, enjoy this simple food, which can be served in attractive and tempting combinations. Plan the whole day’s meals as a unit. This is the only way you can be sure of providing the pro
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SUPPER IN A Half-hour!
SUPPER IN A Half-hour!
Every homemaker needs two or three quick supper dishes “to fall back on” when kitchen time is limited. They can be hearty and attractive, as well as inexpensive. Following are four such supper menus, easily prepared in about half an hour. Three of them are planned around canned meat, dried beef and corned beef, which should always be kept on hand for emergency meals. Fruit in season, quick-frozen fruit, or canned fruit, well chilled, always makes a tempting dessert. Strawberry shortcake is an al
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TIMETABLE FOR ROASTING
TIMETABLE FOR ROASTING
Poultry and all meat except pork is roasted at 325 degrees. Roast pork at 350 degrees. Times given below are approximate, varying with size and shape of roast. A meat thermometer is recommended for accurate determination of degree of doneness. FROZEN MEAT —It is not necessary to thaw meat before cooking. When meat is frozen solid at the beginning of the cooking process, allow up to twice the usual cooking time....
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STANDING RIB ROAST
STANDING RIB ROAST
Select a Standing Rib Roast. Place fat side up in Dutch Oven. Do not add water; do not cover; do not baste. Roast in moderate oven, 325°F. For sure results use a meat thermometer. Insert it in the thickest part of the roast, being sure that the bulb does not rest on fat or bone. Use the time periods above as a guide. Remove the roast from the oven when the thermometer reading is “rare,” “medium,” or “well-done,” as you prefer. Tomato-Bacon Garnish Halve small tomatoes; cross short strips of baco
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BEEF POT ROAST and VEGETABLES
BEEF POT ROAST and VEGETABLES
1 tablespoon fat 3 to 4-pound chuck roast salt and pepper 1½ cups water 4 medium onions 8 small carrots 4 medium potatoes 3 tablespoons flour 1. Melt fat in Dutch oven. Brown meat on all sides in hot fat. Season generously with salt and lightly with pepper. 2. Add water; cover and cook over low heat about 2 hours until meat is nearly tender. Add onions; cook 10 minutes. Add carrots and potatoes; cook 30-35 minutes longer, or until all vegetables are tender. 3. Remove meat and vegetables to platt
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SWEDISH MEAT BALLS
SWEDISH MEAT BALLS
1 pound chopped beef 1 cup soft bread crumbs 1 cup rich milk 1 egg 2 medium onions, chopped 2 teaspoons salt ⅛ teaspoon pepper ¼ teaspoon nutmeg 1. Combine ingredients in order listed; mix thoroughly. 2. Melt 1 tablespoon each shortening and butter in skillet. 3. Form meat mixture into small balls about 1-inch in diameter using teaspoon (mixture is too soft to shape with fingers.) 4. Brown meat balls in hot fat, a few at a time; place in bowl until all have been browned. Add a little extra fat t
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PAN-FRIED BANANAS
PAN-FRIED BANANAS
6 firm bananas [1] Salt ¼ cup melted butter or margarine Keep whole or cut crosswise into halves. Fry bananas slowly in butter or margarine until tender ... easily pierced with a fork ... turning the bananas until evenly browned. Sprinkle lightly with salt. Serve hot as a vegetable. Meal Suggestions : Pan-Fried Bananas, served as a hot vegetable, are excellent flavor partners with fish, meat, poultry or eggs for luncheon or dinner. Pan-Fried Bananas with Hamburg Patties and Whole Carrots make an
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SWISS STEAK
SWISS STEAK
2 pounds top round, cut 1-inch thick ½ cup flour 1 teaspoon salt ⅛ teaspoon pepper 2 tablespoons fat 1 cup canned tomatoes 2 large onions Cooked broad noodles 1. Cut meat into serving pieces. 2. Combine flour, salt and pepper. Pound flour mixture into meat, using the edge of a heavy saucer or a mallet designed especially for the purpose. 3. Melt fat in chicken fryer over low heat. Brown meat on both sides; add tomatoes, cover; cook slowly about 1 hour. 4. Cut onions crosswise into half-inch slic
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FRIZZLED BEEF
FRIZZLED BEEF
4 tablespoons butter or margarine 1 small green pepper, chopped 1 small onion, finely chopped 1 jar (2½ oz.) dried beef 4 tablespoons flour 2 cups milk 1. Melt butter in skillet. Add chopped pepper and onion. Cover; cook slowly about 5 minutes until onion is tender but not brown. (Cover for 4-quart saucepan fits skillet.) 2. Rinse dried beef with hot water; drain; add; cook slowly 2 or 3 minutes longer. 3. Sprinkle flour over all; stir to distribute flour evenly. 4. Stir in milk. Stir constantly
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STUFFED PORK CHOPS
STUFFED PORK CHOPS
6 thick pork chops 2 cups soft bread crumbs ¼ cup melted butter or margarine ½ cup water ¼ teaspoon salt ¼ teaspoon poultry seasoning, sage or thyme 2 tablespoons minced onion few grains pepper 1. Cut pocket in pork chops from side next to the bone. 2. Combine next 6 ingredients for stuffing. Fill pockets with stuffing. Brown chops in chicken fryer over low heat. 3. Season with salt and pepper. Add water. Cover; cook over low heat 1 hour. Make gravy from pan drippings. Makes 6 servings. MENU Stu
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FRIED CHICKEN
FRIED CHICKEN
1 frying chicken, disjointed ½ cup vegetable fat 2 tablespoons butter or margarine ½ cup flour 1½ teaspoons onion salt 2 tablespoons water 1. Have chicken cut into serving pieces. Wash thoroughly in cold water but do not soak. 2. Melt vegetable fat and butter over low heat in chicken fryer. 3. Combine flour and onion salt in sturdy paper bag. Place three or four pieces of chicken in the bag. Shake the bag to coat the chicken with flour. Put chicken pieces into hot fat. Repeat until all pieces of
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CHILI CON CARNE
CHILI CON CARNE
3 tablespoons fat 1 large onion, chopped 1 green pepper, chopped 1 pound ground beef 1 No. 2 can (2½ cups) tomatoes 1 can condensed tomato soup ½ teaspoon paprika ⅛ teaspoon cayenne 1 bay leaf 1 tablespoon chili powder 1 clove garlic 1 teaspoon salt 1 No. 2 can (2½ cups) kidney beans Raw onion rings (optional) 1 clove garlic 1 teaspoon salt 1 No. 2 can (2½ cups) kidney beans Raw onion rings (optional) 1. Melt fat in 2-quart saucepan. Brown onion, green pepper and meat in hot fat. Add tomatoes, s
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TARTAR SAUCE
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....
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ITALIAN SPAGHETTI
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, b
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PREPARING Vegetables
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 possib
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HARVARD BEETS
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. 1 pound veal stew meat 2 tablespoons fat ½ teaspoon salt ½ cup water 1
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RICE RING
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. 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 aspa
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EMERGENCY 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. Split, toast and butter 6 English muffins. Top each half with thin slice fried ham, one poached egg and Hollandaise Sau
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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 l
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PLUM JELLY
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
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VARIATIONS
VARIATIONS
For delightful flavor, try Devil’s Food or Spice Cake Mix to make this dessert. 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....
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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....
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CHRISTMAS PLUM PUDDING
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 ¾ teaspoon baking soda ¼ teaspoon allspice ¼ teaspoon cloves ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¾ teaspoon salt Combine raisins, fruits and peels,
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HERE’S HOW YOUR STAINLESS STEELWARE SAVES FOOD VALUES
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 recommen
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WAYS TO USE LEFT-OVERS
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 Garnis
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