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Season's best dishes for 2 or 4 or 6 cover

Season's best dishes for 2 or 4 or 6

Chapter 21: Pineapple Date Bars
By Mary Lee Taylor
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Cooking & Drinking

About This Book

The collection presents scaled recipes for two, four, or six people, offering holiday and everyday dishes including candies, cookies, cakes, desserts, beverages, salads, vegetables, main dishes, stuffings, and quick company menus. Most recipes emphasize simple techniques, time-saving shortcuts, and economical substitutions using concentrated canned milk to reduce butter and cream, with practical baking directions, a serving chart, and tips for involving less experienced cooks. Examples include small-batch confections, yeast and biscuit-mix coffee cakes, savory starters, and sauces, arranged for easy planning and festive entertaining.



KITCHEN PARTY
BOYS AND GIRLS
CAN FIX EASILY
Toasted Cheese Sandwiches
Banana Nut Salad[11]
Fruit Candy[11]
Favorite Beverage
[11] Recipes are in this book

Fruit Candy

(Photograph above)


DIRECTIONS INGREDIENTS For 3 dozen For 6 dozen
1. Put through medium knife of food chopper uncooked, dried PRUNES, pitted ½ cup (3 ozs.) 1 cup (6 ozs.)
uncooked, dried APRICOTS ¼ cup (1½ ozs.) ½ cup (3 ozs.)
seedless RAISINS ⅔ cup 1¼ cups
shelled NUTS ¾ cup 1¾ cups
2. Put ground fruit mixture into bowl and add PET MILK ¼ cup ½ cup
grated ORANGE RIND ½ teasp. 1 teasp.
SALT ⅛ teasp. ¼ teasp.

3. Mix thoroughly until milk is absorbed. Chill. Shape about a teaspoonful of the mixture into round or oblong patties. Decorate with shelled nuts or halves of candied cherries, or roll in chocolate decorettes or finely chopped nuts. Patties may also be studded with puffed rice, or strips of blanched almonds.

Note: Pitted dates can be used for prunes and dried or pressed figs for apricots.


Eggnog

DIRECTIONS INGREDIENTS For 1 quart For 1½ quarts
1. Beat until light and fluffy EGGS 3 4
2. Beat in gradually SUGAR ¼ cup ⅓ cup
SALT ⅛ teasp. ¼ teasp.
3. Beat in slowly VANILLA[12] 1½ tablesp. 2 tablesp.
4. Then stir in mixture of PET MILK 2 cups 3 cups
WATER 1 cup 1½ cups

5. Chill. Sprinkle each serving with nutmeg if desired.

[12] To use alcoholic flavoring for vanilla, use ½ cup for 1 qt. and ¾ cup for 1½ qts.

Pineapple Date Bars

DIRECTIONS INGREDIENTS For 2 dozen For 3 dozen
1. Turn on oven; set at slow (325° F.).
2. Grease a shallow pan measuring about 8 × 12 inches 10 × 15 inches
3. Mix, then let stand canned, crushed PINEAPPLE, well drained ½ cup ¾ cup
finely cut, pitted DATES 1 cup 1½ cups
finely cut NUTS 1 cup 1½ cups
4. Sift together sifted, all-purpose FLOUR ¾ cup 1⅛ cups[13]
BAKING POWDER 1½ teasp. 2¼ teasp.
SALT ½ teasp. ¾ teasp.
5. Beat until very light EGG YOLKS 2 3
6. Beat in about 2 tablespoons at a time SUGAR ½ cup ¾ cup
7. Stir in PET MILK ¼ cup 6 tablesp.
VANILLA 1 teasp. 1½ teasp.
8. Add flour, mixing until smooth.
9. Fold in fruit mixture and stiffly beaten EGG WHITES 2 3
10. Put into greased pan. Bake until firm, or about 35 minutes 45 minutes
11. When cool, cut in bars 1 × 4 inches.


[13]
1⅛ cups equal 1 cup plus 2 tablespoons.

Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.


PARTY FOOD
TO A MAN’S TASTE
Bacon Rarebit[14]
Creamy Cole Slaw
Dill Pickle Slices
Easy Fruit Coffee Cake[14]
Hot Coffee
[14] Recipes are in this book
FAMILY MEAL
STARRING DESSERT
Pork Chop Dinner[15]
Mashed Potatoes
Sauerkraut
Hot Buttered Rolls
Slices of Angel Cake
with Holiday Sauce[15]
[15] Recipes are in this book

Whipped Cranberry Dressing

DIRECTIONS INGREDIENTS For 1 cup For 1¾ cups For 2½ cups
1. Chill until ice cold PET MILK ¼ cup ⅓ cup ½ cup
2. Wash, dry on towel, then put through medium knife of food chopper fresh, raw CRANBERRIES ⅓ cup ⅔ cup 1 cup
3. Add SUGAR 4 teasp. 3 tablesp. ¼ cup
SALT ¼ teasp. ⅓ teasp. ½ teasp.
WATER 4 teasp. 2 tablesp. 3 tablesp.
4. Boil 3 minutes, stirring often. Chill thoroughly.
5. Stir in SALAD OIL 4 teasp. 2½ tablesp. ¼ cup
6. Whip chilled milk with cold rotary beater until light and fluffy.
7. Add LEMON JUICE 2½ teasp. 4 teasp. 2 tablesp.

8. Continue whipping until stiff. Fold into chilled cranberry mixture. Serve on fruit salads or wedges of lettuce.


Quick Fruit Cake

(Photograph on front cover)


DIRECTIONS INGREDIENTS For 2¼ lbs. For 4½ lbs.
1. Turn on oven; set at moderately slow (350° F.).
2. Grease a tube or loaf pan[16] holding about 5 cups 2 quarts
3. Break into pieces 2-inch VANILLA WAFERS 4 dozen (½ lb.) 8 dozen (1 lb.)
4. Soak until soft in PET MILK ¾ cup 1½ cups
5. Meanwhile, mix FLOUR 1 tablesp. 2 tablesp.
pitted DATES,[17] cut in small pieces 1 cup 2 cups
seedless RAISINS[17] 1 cup 2 cups
broken NUTS 1 cup 2 cups
6. Beat together well-beaten EGGS 2 4
SUGAR ½ cup 1 cup
CINNAMON ¾ teasp. ½ teasp.
NUTMEG ½ teasp. 1 teasp.
ALLSPICE ½ teasp. 1 teasp.
SALT ¼ teasp. ½ teasp.
7. Add to soaked wafers and mix well. Stir in floured fruit mixture. Put into greased tube pan. Bake on oven shelf slightly below center until cake shrinks from sides of pan and is firm to the touch, or about 1¼ hours[16] 1½ hours[16]

8. Let stand in pan 5 minutes before removing.
[16] If loaf pan is used, bake smaller cake 1½ hours and bake larger cake 2 hours.
[17] Cut-up candied pineapple and cherries can replace half of the dates and raisins.
Note: You’ll have perfect success with this recipe in any altitude up to 7,000 feet.

Pork Chop Dinner

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6
1. Mix well FLOUR 1 tablesp. 2 tablesp. 3 tablesp.
SALT ¾ teasp. 1¼ teasp. 2 teasp.
PEPPER few grains few grains ⅛ teasp.
2. Roll in flour mixture PORK CHOPS about 1 in. thick 2 (⅔ lb.) 4 (1⅓ lbs.) 6 (2 lbs.)
3. Brown on both sides in skillet containing hot SHORTENING 2 teasp. 4 teasp. 2 tablesp.
4. Drain off fat. Sprinkle any remaining flour mixture over chops.
5. Pour around chops LIQUID off corn[18] ½ cup ¾ cup 1 cup
6. Cover tightly and cook very slowly 30 minutes.
7. Remove cores from unpared APPLES 2 small 4 small 6 small
8. Cut into thick slices, then arrange on chops. Cover tightly; cook slowly 15 min. longer, or until tender. Remove meat and apples from skillet. Keep hot.
9. Stir into liquid in skillet PET MILK ¼ cup ½ cup ¾ cup
whole kernel CORN cooked or canned, drained 1 cup 2 cups 3 cups
SALT ⅛ teasp. ¼ teasp. ½ teasp.

10. Boil slowly and stir until sauce thickens. Serve with chops and apples.

[18] If there is not enough liquid off corn, add water.


Cauliflower With Egg Sauce

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6
1. Break into flowers CAULIFLOWER 1 small (¾ lb.) 1 medium (1½ lbs.) 1 large (2¼ lbs.)
2. Dice leaves and stems to cook with flowerets.
3. Cover and boil mixture 10 minutes, or until tender in boiling WATER 1 cup 2 cups 2½ cups
SALT ½ teasp. 1 teasp. 1½ teasp.
4. Meanwhile, mix in saucepan condensed cream of MUSHROOM SOUP ⅓ cup ¾ cup 1 can
PET MILK ¼ cup ½ cup ¾ cup
SALT few grains ⅛ teasp. ¼ teasp.
PEPPER few grains few grains few grains
WORCESTERSHIRE SAUCE (can omit) ¼ teasp. ½ teasp. ¾ teasp.
5. Fold in diced hard-cooked EGGS 1 2 3

6. Heat and stir over low heat. Do not boil.

7. Drain cauliflower mixture and serve with the hot sauce.