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Baked goods can also be a problem when serving only one or two persons. Make a whole recipe and you'll be eating dried-out cake for a week. Bread might get moldy, cookies crumbly – a few suggestions:

Bread
Banana, nut and fruit breads freeze well. If making a large recipe of dinner rolls or bread freeze dough in small quantities or loafs.

Cake
There are some one layer cakes and thankfully cake freezes well. Make a single layer, cut in half to make two layers. If a two layer is called for, freeze half without frosting then use a different filling and frosting when it is thawed.

Cookies
Cookie dough freezes easily as do most baked cookies. Even drop cookies can be frozen raw, merely freeze separately, then place in an air tight container.

Pies
Pie, particularly the crust, can get pretty squishy by the time the 6-8 pieces are consumed. Better idea is to stick to make a one pie crust, fill with filling of choice such as pudding, fruit, etc. and roll up.

"In most localities, excellent food for two can be obtained from seven to ten dollars a week." How things have changed since this was first uttered in 1930.

“Don't let foods go to waste. If your husband doesn't like them, train him to like by serving them until he eats them.” Oh my.

“The cooking ability of the housewife is highly important. It doesn’t take much skill to make an excellent meal from an expensive t-bone steak. But the sign of an accomplished cook is an attractive and tasty dish made from less expensive meat: hamburger, frankfurters. Even a well-prepared, well-seasoned stew is a dish a housewife can be proud to set before her family.”

Unless a couple has a large freezer, the amount of meat to buy for a meal will vary by the type and way it is to be cooked. One rule of thumb is one fourth of a pound per person. The Heart Assn recommends a serving of meat no larger then a deck of cards or about 3 ounces. Allowing for waste, the following would be enough for one meal for two persons.

1/2 pound hamburger, ground pork or veal
3/4 pound sirloin or chuck steak
1/2 pound veal, fresh ham or lamb cutlet
1/2 pound sausage
4 loin or rib lamb chops
2 large pork or veal chops
1 small broiler or frying chicken

Some meats are not sold in small quantities, a few purchase suggestions would include:
Roast Beef, enough to use plain at one meal and as a made up dish for one or two meals there after.
Roast Pork, buy two pounds of loin for two meals
Roast Chicken, select a bird that weighs less than 3 pounds
Pot Roast, two pounds if possible for one meal and perhaps hash or meat pie for another.
Ham, instead of roasting a whole or half a smoked ham, chose a California ham.
Bacon, one-half pound of bacon is enough for two breakfasts if used alone, or four if served with eggs, French toast, etc.

RECIPE GLOSSARY FOR COMPUTER LOVERS

*ACCESS DENIED: Diet Time
**BACKUP: Leftovers
*CRASH: Drop main course at big dinner party
**CTRL: What you lose after crashing
*CURSOR: Who you are after crashing
**DEBUG: Check the flour before using
*ESCAPE: Order out
**FRAGMENT: What's left of brownies
*FREEZE: Do when you accidentally quadruple the recipe
**GOTO: As in "Go to restaurant when recipe bombs"
*HIGHLIGHT: Top with white icing
**ICON: I con cook anything better than you con
*LOG ON: Cook in fireplace
**MEMORY: Forget it - use a timer
*MENU: Surely you're kidding
**MICROCHIPS: Serve with micro salsa
*NETWORK: I slice, you dice
**PASSWORD: "Dinnertime"
*PATH: Worn-out place leading to refrigerator
**RAM: Overeat
*ROM: Overeat in England
**SORT: Pick the burnt ones out
**SPREADSHEET: Use under really messy cooks
*TAB: Drink after "Pie A La Modem"
**TECH SUPPORT: Hello, Mom?
*ZOOM: I can see it on the table now


HOW TO BAKE A CAKE WITH A BABY IN THE HOUSE

Preheat oven, get out utensils and ingredients.

Remove blocks and toy autos from table.

Grease pan, crack nuts.

Measure two cups flour;

Remove baby's hands from flour, wash flour off baby.

Remeasure flour.

Put flour, baking powder, salt in sifter.

Get dustpan and brush up pieces of bowl baby knocked on floor.

Get another bowl.

Answer doorbell.

Return to kitchen.

Remove baby's hands from bowl.

Wash baby.

Answer phone.

FRIED SWEET POTATOES WITH BACON

3 medium sized cooked sweet potatoes
6 strips bacon

Fry bacon until crisp but not brown and set aside, keeping warm. Slice sweet potatoes lengthwise and brown slowly in the bacon fat. Serve garnished with the bacon.


CHEESE AND BEAN LOAF

1/4 cup soft American cheese, chopped
1 cup cooked Lima beans, chopped
1/2 teaspoon onion juice
1 cup soft white bread crumbs
1/4 teaspoon mustard
1/2 teaspoon salt
1 tablespoon melted butter
Additional fine bread crumbs

Combine cheese, beans, onion juice, crumbs and seasonings. Form into a roll and dust with the extra crumbs. Place in a small oiled pan, dot with butter and bake at 375 deg about 35 minutes, basting occasionally with a little extra butter dissolved in 1/4 cup warm water. Serve with a tomato or steak sauce.


PEACH BATTER PUDDING

6 halved, canned or cooked peaches
Granulated sugar
Cinnamon
1 egg yolk
1/4 cup milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons melted shortening or butter

Chop the peaches, sprinkle with a little of the sugar and dust with cinnamon. Beat the egg yolk and add milk, then beat in the remaining ingredients. Pour this mixture over peaches and bake twenty minutes in a 375 deg oven. Serve with heavy cream or whipped cream.


STUFFED CELERY

1 small stalk of celery hearts
1 tablespoon chow-chow
2 tablespoons cream cheese
Lettuce
French dressing

Cream chow-chow and cream cheese together. Wash, crisp and dry the tender inner stalks of celery and fill with cream cheese and chow-chow. Cut in half inch pieces and arrange in nests of lettuce. Pour dressing over it.


WARM APPLE CUSTARD

1 egg
4 tablespoons sugar
1 cup milk
Few grains nutmeg
Dash of salt
1/3 cup soft bread crumbs
1/2 cup grated apple

Beat the egg and add sugar. Combine the ingredients in order given. Transfer to two good-sized ramekins and bake at 350 degs. for 20 minutes or until a knife, when inserted, comes out clean.


WINTER VEGETABLE SALAD

1/2 cup diced, cooked beets
1 cup shredded cabbage
1/4 cup finely diced celery
1/3 cup diced cooked turnip
1/3 cup grated raw carrot
Mayonnaise
Lettuce

Combine the vegetables with mayonnaise to blend. Serve arranged in nests of lettuce.


ITALIAN NOODLES

1/4 pound noodles
2 teaspoons olive oil
1/2 garlic clove, crushed
1 minced green pepper
1 pint canned or cooked tomatoes
1/2 teaspoon salt
Few grains paprika
1/2 cup diced cooked ham
1/2 cup grated Parmesan or American cheese

Boil the noodles until tender. Heat oil,add garlic, then green pepper, tomatoes and seasonings. Simmer until the amount is reduced one fourth. Add ham and half of the cheese. Stir in the noodles, reheat and serve sprinkled with the remaining cheese.



TWENTY MINUTE ROLLS

1 1/4 cups all purpose flour
1/4 teaspoon salt
1 3/4 teaspoon baking powder
2 tablespoons shortening
1 scant half cup of milk
1 egg yolk
Melted butter

Sift dry ingredients together. Chop in the shortening, keeping the mixture coarse. Combine milk and egg yolk, beaten light and stir into the first mixture. Turn onto a floured board, cut in rounds and brush each with melted butter. Crease and fold over into pocketbook shape. Transfer to oiled pan, brush over with milk and bake at 375 degs. for twenty minutes.


SQUASH OR PUMPKIN PIE
Thank you, Sue.

1 egg
1 1/4 cups canned squash or pumpkin
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
Few grains ginger
1/2 teaspoon baking powder
1 1/2 cups milk
Pie pastry for 1 crust

Line a small deep pie plate with pastry. Beat egg lightly and add the remaining ingredients in order given. Pour into pie plate. Bake at 400 degs. for the first 10 minutes, then decrease heat to 350 and bake 25 minutes longer or until a knife, when inserted, comes out clean.


CHICKEN FRICASSEE

1 broiling chicken - 2 pounds
2 tablespoons diced salt pork
2 tablespoons chopped celery
1 tablespoon chopped onion
1/2 teaspoon salt
Dash of pepper
Boiling water
2 tablespoons flour
1/4 cup cream
Buttered toast

Clean and disjoint the chicken. Cook salt pork in a heavy saucepan until the fat begins to run. Then add the celery and onion and cook a moment or two. Put in the chicken, barely half covered with boiling water. Add salt and pepper, cover and simmer until the chicken is tender - about 35 minutes. Thicken gravy with the flour and cream stirred together and serve on the toast.


SAVORY ESCALLOPED POTATOES

2 cups diced cooked potatoes
1 1/2 cups white sauce
1/2 cup minced ham or cooked sausage meat
1/4 cup fine dry crumbs
1 tablespoon butter

Combine the potatoes, meat and white sauce in shirred egg dishes. Cover with the bread crumbs, dot with butter or sprinkle with a little grated cheese. Bake fifteen minutes at 375 deg.


APRICOT COMPOTE

1 cup cooked apricots and juice
2 tablespoons granulated sugar
Grated lemon rind
1/2 cup white rice
1/2 tablespoon butter

Drain juice from apricots and measure. Set apricots aside. Add enough boiling water to the juice to make a cupful and bring to boiling point in top of double boiler. Add sugar, lemon rind and rice; cover and cook without stirring until the rice is tender. Stir in the butter. Form into nest shape and serve hot or cold with the apricots heaped in the middle.


FRENCH SANDWICHES

4 thin slices bread
Choice of peanut butter, minced ham or orange marmalade.
1 egg
1/2 teaspoon sugar
Dash of salt
1 cup milk
Butter

Make sandwiches of the bread and choice of mixtures. Cut in halves. Beat the egg together with the sugar and salt and add the milk. Dip the sandwich into the mixture, one at a time. Drain at once and brown quickly in butter, frying first on one side, then the other.


WHITEFISH IN MILK

3/4 pound fillet of whitefish
1/4 teaspoon salt
Dash of pepper
1 tablespoon flour
1 cup milk
1/4 cup water
1 tablespoon butter

Dust fish with salt, pepper and flour. Place on a small, oiled, baking platter. Pour milk and water over, dot with butter and bake in a 375 deg oven for 25 minutes or until fish is tender.


FEBRUARY FRUIT SALAD

1/2 grapefruit
1/2 orange
2 tablespoons red grapes, halved and seeded
Lettuce
Lemon dressing

Combine fruits with lemon dressing and serve on lettuce

Lemon Dressing:
2 tablespoons salad oil
3/4 tablespoon lemon juice
1/2 teaspoon honey
Dash of salt

Beat all ingredients together and serve over salad.


PINEAPPLE SPANISH CREAM

1 tablespoon powdered gelatin
1 cup milk
5 tablespoons sugar
2 eggs
Dash of salt
1/2 cup grated pineapple and juice

Soak gelatin in milk for ten minutes, then bring to the scalding point in a double boiler. Add sugar. Separate eggs and beat yolks until lemon colored, beat whites until stiff. Pour milk mixture over egg yolks and return to the double boiler. Cook and stir like a custard until slightly thickened. Remove from heat, add salt and fold in the stiff egg whites. Add pineapple and pour into individual molds which have been dipped in cold water. chill until firm, allowing about six hours. Unmold, garnish with more pineapple.


EGGS SCRAMBLED WITH TOMATOES

1 teaspoon butter
1 teaspoon minced onion
1/2 cup canned tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs
1 tablespoon butter

Melt the teaspoon of butter in a pan, add onion and cook until soft and light yellow. Add tomatoes and seasonings and heat through. Break eggs into a bowl and beat lightly with salt and pepper. Combine egg and tomato mixtures and pour into a pan with the tablespoon of butter. Cook over a low heat, scraping up the cooked egg as fast as it thickens. Serve on toast.


VIENNA MEAT PIES

1/3 cup soft bread crumbs
2 1/2 tablespoons milk
1 1/2 cups minced, leftover cooked meat of choice
1/3 teaspoon salt
Dash of pepper
1 egg,separated
Plain pastry for double crust

Let the crumbs stand in the milk a few moments then add meat, seasonings, butter and yolk. White egg white stiff and fold into mixture. Line a very small baking pan with pastry. Almost fill with the meat mixture and cover with the pastry. Bake at 375 deg about 25 minutes.


SHRIMP SOUFFLE

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/8 teaspoon dry mustard
1/3 teaspoon salt
Dash of pepper
1/2 cup milk
1/4 cup soft bread crumbs
1/2 cup canned shrimp, chopped
1/2 teaspoon baking powder
2 eggs,separated

Make a sauce by melting butter, adding the flour and seasonings and gradually the milk. Add crumbs, shrimp, baking powder and beaten egg yolks. Beat egg whites stiff and add to sauce mixture. Transfer to a shallow, oiled baking dish. Place dish in a pan of hot water and bake thirty minutes in a hot oven - 375 degs.


WARM BANANA NUT CAKE

3 1/2 tablespoons shortening
1/3 cup sugar
1/3 teaspoon lemon or orange extract
1/8 teaspoon salt
1 egg
1/4 cup milk
3/4 cup all purpose flour
1 teaspoon baking powder
2 sliced bananas
1/4 cup chopped nuts
Extra sugar

Cream shortening, sugar, extract and salt together. Add slightly beaten egg and milk. Sift in flour and baking powder and transfer to an oiled, medium sized cake pan. Lay sliced bananas over the top. Dust with granulated sugar and sprinkle with nuts. Bake at 350 to 375 degs. 20-25 minutes.


CREAMED EGGS ITALIANO

4 sliced hard boiled eggs
1 cup white sauce
1 tablespoon chili sauce
1/2 teaspoon anchovy paste

Add chili sauce and anchovy paste to the white sauce. Carefully heat the eggs in the sauce and serve on boiled rice.

White Sauce:
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk

Melt butter and stir in flour, salt and pepper. Blend until smooth. Add milk gradually, stirring all the time. When all the milk is used and the mixture is commencing to thicken, stir rapidly and bring to a boil.


BROILED LIVER WITH MUSHROOMS AND TOMATO

1/2 pound thinly sliced liver
Salt
Pepper
Melted butter
1/2 cup sliced mushrooms
1/2 cup drained, canned tomatoes
2 tablespoons bacon bits

Dust liver with salt and pepper and place on a broiler. Pour a little melted butter over and partly broil, keeping the liver about six inches from the heat. Turn once so both sides will be cooked. Cover with the mushrooms and tomato, making a thin layer. Dust with salt and pepper, place bits of bacon over the top and broil about seven minutes longer.


SPANISH OMELET
Thank you, Betty.

3 eggs
2 tablespoons boiling water
1/4 teaspoon salt
Dash pepper
1 cup Spanish Sauce
1/2 tablespoon butter

Separate eggs, beat white stiff and yolks until lemon colored. Add seasonings and water to the yolks and fold in the whites. Transfer to a small frying pan in which a half tablespoon of butter has been melted. Cook slow, lifting the mixture occasionally to cook it through. When browned, place under the broiler for a minute or so to cook the top. Spread half the Spanish Sauce over, fold and serve garnished with the remaining sauce.

Spanish Sauce:
1 tablespoon butter
1 tablespoon minced onion
1 tablespoon minced sweet bell pepper
1/4 cup diced celery
1 tablespoon flour
1/4 teaspoon salt
Dash pepper
1/2 teaspoon sugar
1 1/2 cups canned tomatoes with juice
2 tablespoons sliced stuffed olives

Melt butter, add onion, bell pepper and celery and cook slowly for a few minutes. With two tablespoon of water, make a paste of flour and seasonings and stir into vegetables. Gradually add the tomatoes and when boiling, add the olives.


MUFFINS

2 tablespoons shortening
1 tablespoon sugar
1 egg
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Cream together the shortening, sugar and well beaten egg. Sift together the flour, baking powder and salt and add alternately with the milk to the creamed mixture. Transfer to a small oiled muffin pan and bake twenty minutes at 375 deg.

Note: Fill unused wells with water to balance off the pan


TAPIOCA CREAM MERINGUE

1 1/4 cups milk
1 3/4 tablespoons quick cooking tapioca
2 tablespoons granulated sugar
Dash of salt
1 egg
1/4 teaspoon vanilla
1 tablespoon powdered sugar
Jelly of choice

Scald milk, stir in tapioca, sugar and salt and cook over boiling water until clean - about ten minutes. Stir occasionally. Separate the egg, beating egg yolk with a little additional milk. Stir into the tapioca mixture and add vanilla. Pour into a buttered baking dish or ramekin; spread a thin layer of jelly over the top as soon as the pudding has cooled. Heap with egg white that has been whipped stiff with a tablespoon of powdered sugar. Brown in a slow oven - 325 deg - allowing about 10 minutes. Serve warm or cold.


VEAL OR LAMB STEW

1 pound breast of veal or lamb
1/2 teaspoon salt
2 small carrots, halved
1 onion sliced
1/2 cup cooked peas or diced asparagus
Dash of pepper
1 tablespoon butter
1 tablespoon flour

Cut meat in medium sized pieces and put in a saucepan. Add salt and pepper and barely cover with boiling water. Simmer about thirty-five minutes, then add carrots and onion. Continue cooking until meat and vegetables are tender - about thirty minutes more. Add peas or asparagus. Cream together the butter and flour and add to the stew. Cook and stir until the boiling point is reached. Serve on toast. If desired, two diced potatoes may be added with the carrots and onion.


DANDELION AND POTATOES, OLD FASHIONED STYLE

2 small slices fat salt pork
1/2 teaspoon salt
4 small white potatoes, peeled
1/2 pound cleaned dandelion greens

Dice salt pork and fry. When crisp, add potatoes, salt and boiling water to cover. Boil about fifteen minutes then add greens and cook twenty minutes longer or until both vegetables are tender. Drain and season with a bit of pepper.


MINCEMEAT ROLLS

1/2 package prepared mincemeat
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold shortening
1 to 2 tablespoons cold water

Prepare mincemeat according to directions on the package and set mixture aside to cool. To make pastry, sift flour, measure, add salt then cut in shortening, with a knife or pastry blender, until the mixture looks like coarse meal. Add a teaspoon of cold water at a time, mixing lightly with a fork. When the mixture has absorbed all excess flour, but is still dry, transfer to a lightly floured board. Roll the pastry into an oblong sheet about 6 inches in width. Spread with the prepared mincemeat. Fold the pastry around the filling to form a long roll, tucking under the edges. Cut into two-inch slices. Arrange the slices, roll side up, one quarter inch apart, on a pie plate. Bake at 400 degs. for 15 minutes.


SPOON BREAD

1/2 cup cornmeal
3/4 cup boiling water
1/2 teaspoon salt
1/2 teaspoon butter
1/2 teaspoon baking powder
1 1/2 cups milk
1 egg, well beaten

Scald cornmeal with boiling water, then add salt, butter, baking powder, milk and egg. Transfer to oiled shirred egg dishes or to one small baking dish. Bake about twenty minutes at 350 degs.


APPLE BETTY

1 1/2 cups chopped raw apple
1 1/2 cups soft bread crumbs
1/2 cup granulated sugar
1 tablespoon butter
1/2 teaspoon cinnamon
Dash of nutmeg

Combine ingredients in order given. Transfer to a buttered baking dish and bake slowly at 350 degs. for thirty-five minutes. Serve with whipped or heavy cream.



QUICK CINNAMON BUNS

1/2 cup granulated sugar
2 cups all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
2 tablespoons shortening
1 egg
7/8 cup water
1/4 cup raisins
1 1/2 teaspoons cinnamon
2 tablespoons butter
2 tablespoons brown sugar

Add 3 tablespoons sugar to the flour, salt and baking powder and sift. Work in shortening with the back of a spoon. When flaky, add egg beaten and mixed with 7/9 cup of water. Transfer to a slightly floured boar and roll to one-half inch thickness. Brush with melted butter, then dot with raisins and sprinkle with remaining sugar and cinnamon mixed together. Roll up like a jelly roll and cut in crosswise slices one-half inch thick. Place on an oiled pan. Let stand twenty minutes for a finer texture, then bake at 375 deg for twenty minutes. When almost baked, spread lightly over the top of each bun a little of the following mixture of butter and brown sugar creamed together. This melts and forms a glaze.


VIRGINIA BOILED HAM

1/4 pound thinly sliced cooked ham
1/2 teaspoon sugar
1 teaspoon butter

Measure sugar into a frying pan and let it barely melt. Add butter and ham. Cook not more than two minutes, turning often. The ham should be heated but not browned.


FRIED ONIONS

6 medium sized onions
1/4 teaspoon sugar
2 1/2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon boiling water

Peel and slice onions. Melt sugar in a small, heavy frying pan and add butter. Add onions seasoned with salt and pepper, then water. Cover closely and fry very slowly. Turn only once, using a pancake turner. Cook about 20 minutes.


GOLD COOKIES

1/4 cup shortening
1/2 cup sugar
1/2 teaspoon lemon or vanilla extract
2 egg yolks
3/4 cup all purpose flour
1 teaspoon baking powder
Dash of salt
Whole nut meats

Cream together the shortening and sugar. Add extract and well beaten egg yolks, then work in the dry ingredients that have been sifted together. Chill the dough. Shape into balls the size of a marble, using a small teaspoonful for each. Place a nut meat on each cookie and place on oiled sheet keeping them an inch apart. Bake about twelve minutes at 350 deg.


DEVILED GREEN PEPPERS

3/34 cup cooked rice or hominy
1/2 cup minced cooked ham
1/2 tablespoon tomato catchup
1/2 teaspoon prepared mustard
A little onion juice
2 medium sized green peppers
Fine bread crumbs
Butter

Combine rice/hominy, ham and seasonings. In the meantime, halve, core and wash the peppers and boil ten minutes in salted water. Drain and fill with the first mixture. Place in a baking dish, sprinkle with crumbs over the top, dot with butter and pour in enough hot water to barely cover the bottom of the pan. Bake about twenty five minutes at 375 deg. Deviled ham may be used if desired.


PINEAPPLE, NUT AND CHEESE SALAD

2 slices canned pineapple
1/2 small package cream cheese
2 teaspoons chopped nutmeats
French dressing
Lettuce

Chill all ingredients. Arrange individually. Place a slice of pineapple on a salad plate holding a large lettuce leaf. Rub cream cheese through a coarse sieve onto the pineapple, heaping it up. Sprinkle with nuts and top with dressing.


BEEF BIRDS ON TOAST
Thanks, Mary.

½ pound round steak, sliced very thin
Salt and pepper to taste
¾ cup bread dressing (I use the canister of Stove Top)
1 tablespoon minced onion
4 slices bacon
Boiling water – (I use beef broth instead)

Cut the beef in four pieces and pound with edge of plate or potato masher, until flattened. Dust with salt and pepper, place a tablespoon of the dressing – which has been mixed with onion – on each piece and roll up. Put a slice of bacon around each “bird” and fasten with toothpicks. Fry a few moments in any good fat. Place in a casserole, half cover with boiling water, put on lid and simmer in the oven for one and a half hour at 325 degs.. Remove birds and keep hot.

Skim off any excess fat and measure liquid. To make a gravy, add a tablespoon of flour, blended with a tablespoon of cold water to each cup of liquid, cook and stir until boiling point is reached. Remove the toothpicks, arrange the meat on toast (I use rice or noodles) top with gravy and serve.


BAKED CUSTARD

1 cup milk
1 egg
1 tablespoon sugar
Dash of Salt
1/4 teaspoon vanilla

Scald milk. Beat egg slightly, add sugar, salt and vanilla and stir into milk. Pour into two custard cups and set them in a pan of hot water. Bake 25 minutes at 350 degs. or until a knife, when inserted, comes out clean.


CARAMEL CAKE

6 tablespoons shortening
3/4 cup granulated sugar
1 egg, separated
1/2 teaspoon vanilla
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Caramel Cream

Stir shortening until soft,then cream in sugar, egg yolk and vanilla. Sift dry ingredients together and add alternately with milk to the first mixture. Fold in egg white that has been beaten stiff and transfer to two oiled eight-inch layer cake pans. Bake at 350 deg from twenty to twenty five minutes. Cool and spread with caramel cream.

Note: Cut one layer in half, double and use for Caramel Cake. The next night serve with strawberries and whipping cream

Caramel Cream:
1/2 cup granulated sugar
1/2 cup boiling water
Few drops vanilla

Caramelize (melt) sugar and when melted, add boiling water. Boil slowly until it reaches the consistency of maple syrup. Add vanilla and use hot or cold. This sauce keeps indefinitely.


CREAMED VEGETABLE OMELET

2 eggs
2 tablespoons boiling water
1/4 teaspoon salt
Dash of pepper
1 cup creamed, mixed vegetables
1/2 tablespoon butter

Separate eggs, beat the whites stiff and the yolks until lemon colored. Add seasonings and water to the yolks and fold into the whites. Melt butter in a rather small frying pan and turn in the egg mixture. In the meantime, heat vegetables. Cook omelet gently, lifting it occasionally about the edge so it will cook evenly. When golden on the bottom, cut at right angles to the handle and spread the creamed vegetables over the omelet. Fold over and serve.


FRICASSEE OF VEAL

1 pound breast of veal
1/3 teaspoon sugar
1/2 tablespoon butter
Salt
Pepper
Flour
1/3 cup cream

Cut veal in pieces suitable for serving and dust with salt and pepper and roll in flour. Caramelize the sugar and add butter. Brown the veal in this mixture. Add boiling water to cover and simmer until the veal is tender - about forty five minutes. Add cream and serve with rice timbales.


RICE TIMBALES

1/2 cup cup white, brown or wild rice
1/3 teaspoon salt
1/2 tablespoon butter

Place rice in a double boiler with the butter and salt. Pour in one and a half cups cold water. Set over hot water and cover. Cook until the rice has absorbed the liquid and is tender and flaky. Pack cooked rice into timbale molds or custard cups rubbed with butter. Let stand in a moderate oven two or three minutes and then unmold.


CHOPPED LAMB STEAK

½ pound minced, raw lamb
2 tablespoons soft bread crumbs
1 tablespoon milk
1/3 teaspoon salt
Dash peppercorns
Few drops of onion juice

Combine the ingredients in the order given and form into thin flat cakes. Place on an oiled broiler and broil seven minutes, turning once. Dot with butter, reheat and serve plain or with horseradish sauce.

Horseradish Sauce:
½ teaspoon butter
½ tablespoon flour
½ cup soup stock, OR 1 bouillon cube dissolved in ½ cup hot water
1/3 teaspoon sugar
Dash of salt
1 tablespoon grated horseradish
1 teaspoon vinegar

Melt butter, add flour and slowly add the soup stock. Stir in seasonings, horseradish and vinegar. Bring to boiling point and serve.


GINGERSNAP PUDDING

1 egg
4 small gingersnaps
1 ¼ cups milk
1 tablespoon sugar
Dash of salt
4 quartered marshmallows

Crumble gingersnaps and divide in two buttered ramekins. Beat the egg, add the milk, sugar and salt and pour over the gingersnaps. Stir in the marshmallows. Place in a pan of hot water and bake about 25 minutes at 375 degs. Marshmallows will rise to the surface and brown, forming a crust.


SAUERKRAUT WITH APPLE

1 1/4 cups sauerkraut
1/2 tablespoon butter
1 small apple, chopped
1 teaspoon lemon juice

If the sauerkraut seems too salty, rinse with cold water, but only if necessary. Melt butter, add apple and cook a moment or two. Add sauerkraut and slowly heat, allowing at least ten minutes. Stir in lemon juice and serve.


BUTTERSCOTCH BREAD

1 tablespoon sugar
1/2 tablespoon butter
2 tablespoons boiling water
1 cup milk
1 egg
3 tablespoons brown sugar
1/2 cup butter toast cut in squares
1/4 teaspoon salt

Caramelize granulated sugar by allowing it to melt and brown in a frying pan. Add butter and boiling water. Cook until the sugar has re-dissolved, then add it to the milk. Beat the egg, add salt and brown sugar and combine with the milk mixture. Put toast squares into shirred egg dishes or a small baking dish. Pour the milk mixture over and bake twenty minutes at 375 degs. Serve warm or cold with light cream.


STRAWBERRY CREAM

2 tablespoons cornstarch
1/4 cup sugar
1/2 cup mashed strawberries
1/2 cup boiling water
Dash of salt
1 teaspoon lemon juice
1/3 cup whipping cream

Stir together cornstarch, salt and sugar. Add strawberries. Pour this mixture into the boiling water and stir until boiling. Reduce heat and simmer for three minutes. Add lemon juice and almost cool the pudding. Fold in the cream, whipped stiff. Chill and serve with additional sliced and sugared berries.


BLUEBERRY PANCAKES

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon melted shortening
3/4 cup milk
1/2 cup fresh or stewed blueberries
1 egg

Mix and sift dry ingredients. Beat egg with the milk and add melted shortening. Stir into flour mixture and when smooth, add the blueberries. Drop by spoonfuls onto a lightly oiled frying pan or griddle. Brown on one side and when bubbly turn and brown on the other. Roll up, dust with powdered sugar and serve hot with more blueberries.


JUNE FRUIT CUP

½ cup sliced strawberries
½ cup stewed rhubarb
1 shredded orange

Combine the ingredients. Chill and serve with or without a sprinkling of mint


MINCED MEAT ON TOAST

½ tablespoon butter
1 teaspoon flour
1 teaspoon minced onion
¾ cup minced cooked beef or chicken
1/3 cup water or stock
Salt and pepper

Melt butter, add flour and onion and cook until blended. Add the meat and liquid, stirring constantly. The mixture should be quite thick. Season to taste and serve on toast or noodles.


CORN MUFFINS

1 egg
1 tablespoon melted shortening
½ tablespoon sugar
½ cup milk
½ cup cold mashed potatoes
½ cup cornmeal
2 teaspoons baking powder
1/3 teaspoon salt

Beat eggs, add shortening, then stir in remaining ingredients. Beat well and transfer to medium-sized, oiled muffin pans. Bake at 375 degs for twenty-five minutes.


PENNSYLVANIA SANDWICH PLATE
Thank you, Mary, PA.

½ cup cream or cottage cheese
2 tablespoons sweet or slightly sour cream
Paprika
2 liverwurst sandwiches or of choice
1 sliced tomato
1 hard cooked egg
Crisp lettuce
Any desired salad dressing
2 luncheon plates

Put the cheese in two ramekin dishes or in glass cups; pour the cream over and dust with paprika. Place in the center of the plates. On one side of each cup of cheese put a sandwich and a nest of lettuce; on the other side place slice tomato and half of a hard cooked egg. Pass dressing of choice.


RASPBERRY BAVARIAN

1 regular size Raspberry gelatin
½ cup heavy cream
½ cup fresh raspberries

Prepare gelatin according to directions. Chill and when the gelatin begins to set, stir in the raspberries. Whip the cream and fold into gelatin. Transfer to sherbet glassed and chill until firm. Served with additional sugared raspberries.


NUT SALAD

1 small head of lettuce, chopped
12 walnuts
1 tablespoon orange juice
Few drops lemon juice
2 tablespoons olive oil
Dash Salt
Dash Paprika

Arrange lettuce in nests. Combine remaining ingredients and arrange on lettuce.


CELERY STUFFING

3 cups soft bread crumbs
1 cup chopped celery
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon minced onion
1 tablespoon poultry seasonings
2 tablespoons melted butter
Hot milk to moisten

Combine all ingredients except butter, adding just enough water to make dressing slightly moist. Fry in butter until slightly browned. Either stuff in a chicken or bake separately and use with a roast of pork or beer.


JELLIED FRUIT AND NUT MELANGE

1 package cherry gelatin
¼ cup sliced banana
¼ cup diced orange
¼ cup diced, unpeeled apple
¼ cup shredded canned pineapple
¼ cup seedless grapes
½ cup chopped walnuts
Sweetened whipped cream
3 tablespoons powdered walnuts

Prepare gelatin according to directions. Pour into a pan, chill and when partially set, set in chopped nuts and all the fruit. Set aside to firm. When ready to serve, stir gelatin lightly with a fork; heap into sherbet glasses and top with whipped cream and dusted with powdered walnuts.

SOUTHWESTERN CHICKEN CHILI

1/2 tablespoon olive oil
1/2 pound boneless, skinless, chicken breast cut into bite sized pieces
1 small onion, chopped
4 ounces mushrooms, sliced
2 garlic cloves, minced
2 ounces green chili peppers, chopped
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
3/4 cup nonfat chicken broth
1 can (15 ounce) Navy beans
1 can (15 ounce) Cannellini beans
1 can (15 ounce) Great Northern beans
1/2 teaspoon chopped cilantro
1 ounce Monterey Jack cheese, part skim

Warm oil in a large pot over medium heat. Add chicken and saute for 5 minutes or until the pieces are browned. Remove and set aside. Add onions to the pot and saute for several minutes. Stir in mushrooms and garlic; cook for several minutes more. Add chili peppers, cumin, oregano and broth. Cover and simmer for 30 minutes, stirring occasionally. Add chicken, beans and cilantro, stir gently to mix well. Simmer on low heat for 15 minutes. Sprinkle the cheese over each serving.

Per serving: 345 calories, 10.1 g. total fat, 56 mg cholesterol, 976 mg. sodium.


BAKED YAMS WITH NUTMEG CREAM

2 yams
1/4 cup nonfat sour cream
1/4 teaspoon ground nutmeg

Preheat oven to 425 degs. Wash yams and place them on a baking sheet. Bake 35 minutes or until tender. In a small bowl combine sour cream and nutmeg. Chill until ready to serve. Using a sharp knife, cut a large 'X' in each baked yam. Push into the yam, on all four sides to squeeze meat up and out of the opening. Top with the nutmeg cream.


BANANAS FOSTER

Serves 2

1 tablespoons light margarine
1 1/2 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
Dash teaspoon ground nutmeg
1 medium banana, sliced 1/2-inch thick
1 kiwi fruit, peeled and sliced 1/2-inch thick
1 small peach or nectarine, pitted and sliced 1/2-inch thick, or 1/4 cup canned, sliced peaches (about 4 ounces), drained
1/8 teaspoon rum extract
1 cup nonfat or low-fat vanilla frozen yogurt or ice milk

In a medium skillet over medium heat, melt margarine. Stir in brown sugar, cinnamon and nutmeg.

Cook and stir for 3 to 5 minutes, or until sugar melts. Add bananas, kiwifruit and peaches. Cook, stirring gently, for about 1 minute or until heated through. Stir in rum. Cook, stirring gently, for 1 minute. Serve warm with frozen yogurt.

MUSTARD-GRILLED PORK CHOPS

2 boneless pork chops, 3/4-inch thick
2 fresh plum tomatoes, diced (about 1 1/2 cups )
4 piece Tomatoes, sun dried, oil pack, drained, halved and chopped
½ teaspoon dried basil
Dash cayenne pepper
1 tablespoon Dijon mustard
1/2 tablespoon honey
1/2 teaspoon minced garlic

In a medium bowl stir together plum tomatoes, sun-dried tomatoes, basil, and cayenne; set aside. In a small bowl combine mustard, honey, and garlic. Rub mustard mixture over all surfaces of chops.

Place chops on a kettle-style grill over medium-hot fire and grill for 3-4 minutes. Turn chops and grill for 3-4 minutes more or until chops are just done. Serve with tomato salsa. If desired, garnish with basil sprigs.

Carbs: 11g Calories: 239.1
Saturated Fat: 4.2g Sodium: 622.8mg

Source: National Pork Board


TWO LAYER CLUB SANDWICH

2-1/2 ounce sourdough rounds
2 slices cubed provolone cheese, halved
2 slices turkey salami, halved
2 slices smoked skinless light turkey meat , halved
1 fresh tomato , thinly sliced
1/2 cups fresh chopped spinach
1 tablespoons balsamic vinegar
1 tablespoons grated Parmesan cheese
Black pepper to taste

Using a serrated knife, cut the bread into 3 layers horizontally. On the bottom half, layer with half of the provolone cheese, salami, ham, tomato and spinach then sprinkle with half of the balsamic vinegar, Parmesan cheese, and pepper. Set the middle slice on top then layer with the rest of the provolone cheese, salami, ham, tomato, and spinach then sprinkle with the rest of the balsamic vinegar, Parmesan cheese, and pepper. Place the top slice of bread on top. Wrap in plastic wrap and refrigerate for a minimum of 1 hour.

Carbs: 28.3g Calories: 185.4
Saturated Fat: 1.3g Sodium: 437.3mg


APPLE BUTTER PUDDING

1 package vanilla pudding, sugar free
2/3 cup milk, nonfat/skim, dry (such as Carnation)
1 1/2 cup water
1/4 cup fruit butter, apple
6 graham crackers, made into crumbs
1/4 cup light whipped topping
1/4 teaspoon ground cinnamon

Using a wire whisk, mix together the dry pudding mix, dry milk powder, and water in a mixing bowl.

Blend in the apple butter, and mix in the graham cracker crumbs. Evenly divide mixture into 4 separate dessert dishes, top each with a tablespoon of Cool Whip Lite, and sprinkle each with cinnamon.

Carbs: 20.9g Calories: 112.3
Saturated Fat: 0.7g Sodium: 99.4mg

Source: dLife.com