| OCR Text |
Show Old-Time Favorites That Put Zest Into Meals By Katharine Fisher Director, Good Housekeeping Institute 1 am strong in my conviction that American cookery has never b-e given the place it deserves among the fine arts. The palm for cookir.j, usually goes to France, but I believe that even the most exacting gour met would have no hesitation in awarding it now and then to some of oui American dishes. As proof of this contention, here are the recipes for few good old stand-bys. Chicken Pie (Tested by Good Housekeeping Institute) Use Institute-approved measuring cups and spoons. Measure level. rTfflyr 1 4Ib. chicken, dressed 6 tbsp. flour . f x and cut up 2 c. chicken brotb ? h ' U ) tP salt i c. top milk : ' w "I 2 stalks celery . Vi 12 small white onionj Baking-powder., f - . I 6 tbs- fat biscuit dough 4 " Simmer chicken, salt, and celery, covered. In boil- L Ing water to cover, 1 to lVj hrs., or until tender. Add : 1$ V onions when chicken is hal done. Bone chicken, cut up, arrange with onions in a 1 'j-iL casserole. Melt t f $ fat in a double boiler ; add flour; stir smooth. Add i? W- i broth and milk: cook until thickened. Season, pour over chicken. Top with baking-powder-biscuit dough . rolled V4" thick, and cut with a doughnut cutter Pre pared biscuit mix may be used. Bake in a hot oven of KATHARINE rISHER 426F. for 30 min. Serves 6. Director of Good Housckeedn, Sauteed Onions (Tested by Good Housekeeping Institute) Use Institute-approved measuring cups and spoons. Measure level. 12 peeled medium M c. fat onions Salt Slice the onions " thick. Cook slowly In the hot fat In a skillet, for 25 to 30 min., or until tender and golden brown, turning frequently Sprinkle with silt and Bcrve with hamburger balls, liver, steak, etc. Serves 6. To serva t or 3 make half this recipe. For French Fried Onions, slice 6 large onions Y" thick. Separate into rings; dip each ring first in milk, then in seasoned flour. Fry about 2 to 2 min. in deep fat heated to 370"F., or until a I cube of day-old bread browns In 1 min. Drain on paper toweling and serve hot. Serves 6. To serve 2 or i bake half this recipe. Pan Fried Fish (Tested by Good Housekeeping Institute) Email whole fish, fish Milk steaks, or fillets Corn meal Fat or oil Select cleaned small fish flounders, or brook trout, or steaks such as salmon, or any hsh fillets. Dip in milk, and then roll in corn meal, complete)? coating all surfaces. Saute in a skillet in a layer of hot fat over medium heat until golden brown on the under side. Then turn carefully with a broad spatula and continue cooking until golden brown end tender, allowing about 7 to 12 min. for. the total cooking, depending on the thickness of the fish. Serv immediately on a hot platter. Accompany with slices of tomato, cucumber, or lemon. Seasoned flour or fine dried bread crumbs may be. substituted for the corn meal. Devil's Food Cake (Tested by Good Housekeeping Institute) Use Institute-approved measuring cups and spoons. Measure level. c. shortening 1 c. sifted cake flour 1 c. granulated sugar . 1 tap. baking soda c. boiling water 1 tap. baking powder 2 sq. (2 oz.) unsweeU M tap. salt ened cooking choco- c. sour milk or late, melted , buttermilk 2 eggs, unbeaten 1 tsp. vanilla extract Cream shortening 1 min., then add the sugar gradually with the e1a.rfe beater at high speed. Scrape bowl : beat 1 min. Stir water and chocolate smooth: add at medium speed. Add eggs, beating 1 min. at high speed after ' added. Add sifted dry Ingredients, alternately, with milk and vanilla of each at a time at low speed. Scrape bowl ; beat few seconds. Bake in greased pan 8 x 8" x 2" in moderate oven of 860'F. W-60 min. For hand method, follow usual procedure. ' i |
