Ruth Van Deman

“ Place tomato slices on top of meat.
Beat yogurt, egg yolks, and remaining flour together. Pour over tomato slices. Sprinkle with Parmesan cheese. Top with remaining bread crumbs. Bake 45 minutes.
Braised beef and vegetables
6 servings, about 31⁄2 ounces meat and 1 cup vegetable each
Preheat oven to 350°F. (moderate) . Cut meat into six serving pieces. Mix flour and seasonings; coat meat with mixture.
Heat fat in large frypan. Brown meat on both sides, turning once. Place browned meat in large baking pan. Add water, onions, carrots, and celery. Cover and bake 1 hour. ”

“ Put all the ingredients, except the eggs and the butter, in the double boiler. Bring to the scalding point. Beat eggs well; stir a small amount of hot mixture into the eggs; stir egg mixture into the remaining hot mixture. Stir until it starts to thicken. Add the butter. Line a pie pan with pastry and bake until light brown. Pour the hot filling into a baked crust. Bake the pie in a moderately hot oven (400°F.) until the filling sets.
Applesauce Cake 1 cup sugar. 1⁄2 cup fat. 1 cup applesauce, unsweetened. 1 cup raisins, chopped. 2 tablespoons flour. ”

“ Mix the flour and butter, add the milk, and stir over heat until thickened. Melt the chocolate over steam, and add to the cream sauce, with the salt, bread crumbs, sugar, vanilla, and well beaten egg yolks. Beat well. Fold in the well beaten whites of the eggs. Pour into a greased 11⁄2 quart pudding dish and bake in a slow oven (325°F.) for 1 hour, or until well set in the middle. Serve hot with the hard sauce (page 9) . ”

“ Roll out on a lightly floured surface until dough is about 12 by 12 inches. Dot with butter or margarine.
Fold pastry so that two sides meet in center. Press folded pastry with fingers. Fold ends to center and press with fingers.
Wrap in waxed paper and chill.
Divide pastry into six balls. Roll each ball out on a lightly floured surface to make a 6-inch square.
Preheat oven to 400°F. (hot) .
Place about 1⁄4 cup apples onto half of each pastry square about 1⁄2 inch from edges so that when top is folded over the turnover will be triangular. ”

“ Publications give safe procedures for preserving fruits, vegetables, meats, and poultry. Many thousands of these publications have been distributed to consumers, and the procedures have been widely used by others who make recommendations to the public about food preservation. ”

“ Grease a 2-quart baking dish and cover the sides with a thin layer of seasoned mashed potato. Use about 21⁄2 cups potato. Fill the center with about 41⁄2 cups well-seasoned, slightly thickened stew, creamed chicken, or creamed fish. There should be no potatoes in the stew. Cover the top with 1 cup mashed potato and bake in a hot oven (400°F.) until the pie is hot through and slightly browned on top.
NOTE: The recipe for Beef Stew on page 13 may be used.
Fricasseed Chicken with Dumplings
Cut chicken into pieces for serving. Roll each piece in flour and brown in hot fat. ”

“ Cook the oysters in their liquor until the edges begin to curl. Do not let them cook too long or they will be tough. Strain off the liquor. To about 1 cup of this liquor, add enough milk to make 21⁄2 cups. Melt the butter and add the flour, stirring until blended. Add the liquid. Cook for 5 or 10 minutes to do away with the starchy flavor of the flour. Add the oysters and seasoning and serve at once in patty shells or on toast. If creamed oysters stand, the sauce becomes thin.
Vegetables Harvard Beets 6 medium-sized beets. 1⁄2 cup sugar. 1⁄2 tablespoon cornstarch. ”

“ Sift the flour, baking powder and salt together. Beat the egg well, add the milk, and mix with the dry ingredients. Drop by small spoonfuls into the chicken gravy. Cover tightly and cook for 15 minutes. The top must not be removed while the dumplings are cooking. If the steam escapes, the dumplings will not be light.
Baked Cheese and Macaroni 2 cups macaroni or spaghetti, broken in small pieces. 4 tablespoons flour. 4 tablespoons butter. 2 cups milk. 3⁄4 pound American cheese. 1 teaspoon salt. Butter. Soft bread crumbs. ”

“ Today, consumers are still looking to USDA for information on how to make the best use of the food available to them. A research program in the Consumer and Food Economics Institute of the Science and Education Administration provides the basis for numerous laboratory-tested recipes. ”

“ Coat chops with 1⁄4 cup flour. Brown chops on both sides in fat.
Place chops in baking pan. Cover chops with mushrooms.
Cook onion in butter or margarine until tender. Stir in 2 tablespoons flour, salt, and curry powder. Gradually stir in milk. Cook, stirring constantly, until thickened.
Pour milk mixture over chops. Cover pan. Bake 1 hour or until chops are tender.
Lasagna
9 servings, 1 cup each
Crumble ground beef into large frypan. ”