Season's best dishes for 2 or 4 or 6

Holiday Crescents

(Photograph on front cover)

DIRECTIONS	INGREDIENTS	For 3 dozen	For 4½ dozen
1. Let stand in warm room until soft enough to stir easily	BUTTER or margarine	½ cup	¾ cup
2. Sift together	sifted all-purpose FLOUR	1½ cups	2¼ cups
	powdered SUGAR	½ cup	¾ cup
	SALT	½ teasp.	¾ teasp.
3. Mix	PET MILK	¼ cup	⅓ cup
	VANILLA	½ teasp.	¾ teasp.
4. Beat into butter gradually, about a tablespoon at a time, using a mixing spoon or rotary egg beater.
5. Stir in flour mixture, about ¼ cup at a time, mixing well.
6. Mix in	finely cut NUTS	1 cup	1½ cups
7. Pinch off about a teaspoon of dough at a time. Roll with fingers into strip 2½ inches long. Turn each strip to form a half-moon. Put on ungreased baking sheet about an inch apart. Bake on top shelf in moderate oven (375° F.) for 12 minutes, or until very light brown.
8. Roll, while still warm, in	powdered SUGAR	6 tablesp.	½ cup

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.

Stuffed Dates

DIRECTIONS	INGREDIENTS	For 2½ dozen	For 5 dozen
1. Melt in saucepan over low heat	BUTTER or margarine	1½ tablesp.	3 tablesp.
2. Stir in	PET MILK	2 tablesp.	¼ cup
	SALT	⅛ teasp.	¼ teasp.
	VANILLA	½ teasp.	1 teasp.
3. Remove from heat; then add about ¼ cup at a time	powdered SUGAR	1¾ cups (½ lb.)	3½ cups (*1 lb.*)
4. Turn onto board sprinkled with	powdered SUGAR	1 tablesp.	2 tablesp.
5. Knead with the hands until smooth and creamy.
6. Remove pits from	DATES	2½ dozen	5 dozen
7. Fill cavities with candy mixture.

For Stuffed Figs or Prunes, steam 2 or 4 dozen dried figs or prunes over hot water until plump. Cut pocket in figs; remove pits from prunes, then fill with candy mixture. Roll in granulated sugar if desired.

Banana Nut Salad

DIRECTIONS	INGREDIENTS	FOR 2	FOR 4	FOR 6
1. Mix in bowl	bottled SALAD DRESSING	2½ tablesp.	⅓ cup	½ cup
	SALT	few grains	⅛ teasp.	¼ teasp.
	dry MUSTARD	¼ teasp.	½ teasp.	¾ teasp
	PET MILK	2 tablesp.	¼ cup	6 tablesp.
2. Stir in	LEMON JUICE	1½ teasp.	1 tablesp.	1½ tablesp.
3. Chill.
4. At serving time, arrange on 2 or 4 or 6 salad plates	LETTUCE	2 leaves	4 leaves	6 leaves
5. Peel, then cut into 2-inch pieces	ripe BANANAS	4 pieces	8 pieces	12 pieces
6. Using 2 forks, dip pieces of banana, one at a time, in the dressing.
7. Roll each, as it is dipped, in	finely cut NUTS[5]	⅓ cup	⅔ cup	1 cup
8. Put 2 pieces of banana on each lettuce leaf. Serve with the rest of the dressing.

[5] Salted, skinless peanuts, pecans, cashews, etc. can be used.

Bacon Rarebit

DIRECTIONS	INGREDIENTS	FOR 2	FOR 4	FOR 6
1. Mix	diced AMERICAN CHEESE	½ cup (2½ ozs.)	1 cup (⅓ lb.)	1½ cups (½ lb.)
	PET MILK	¼ cup	½ cup	¾ cup
	*Worcestershire* SAUCE (can omit)	1 teasp.	2 teasp.	1 tablesp.
	dry MUSTARD	¼ teasp.	½ teasp.	¾ teasp.
	SALT	few grains	⅛ teasp.	¼ teasp.
2. Cook and stir over boiling water until smooth.
3. Put on plates	TOAST	2 slices	4 slices	6 slices
4. Pour cheese sauce over toast.
5. Top with	crisp BACON	4 slices	8 slices	12 slices

Hawaiian Sweet Potatoes

DIRECTIONS	INGREDIENTS	FOR 2	FOR 4	FOR 6
1. Cover and boil 20 minutes, or until tender	unpared SWEET POTATOES	3 small (*½ lb.*)	3 medium (*½ lb.*)	4 large (*1½ lbs.*)
1. Cover and boil 20 minutes, or until tender	in boiling WATER	2 cups	3 cups	4 cups
2. Turn on oven; set at moderate (375° F.).
3. Grease a shallow baking dish holding about		1 pint	1 quart	1½ quarts
4. Drain potatoes; slip off skins, then mash well.
5. Beat in	PET MILK	6 tablesp.	¾ cup	1 cup
	brown SUGAR	1 tablesp.	2 tablesp.	3 tablesp.
	SALT	⅛ teasp.	¼ teasp.	⅓ teasp.
6. Put into greased baking dish.
7. Cut in halves	drained PINEAPPLE SLICES, canned	2 slices	4 slices	6 slices
8. Arrange on potato mixture along outer edge.
9. Sprinkle over potatoes, but not over fruit	crushed CORN FLAKES	2 tablesp.	¼ cup	⅓ cup
10. Bake until thoroughly hot, or about		20 minutes	30 minutes	40 minutes
11. Serve hot from the baking dish.

Note: Well drained, canned sweet potatoes also can be used. You will need ¾ cup mashed sweet potatoes for 2; 1½ cups for 4 and 2¼ cups for 6.

Cheese Chips

DIRECTIONS	INGREDIENTS	For 4 dozen	For 6 dozen
1. Sift together	sifted, cake FLOUR	1 cup	1½ cups
1. Sift together	SALT	½ teasp.	¾ teasp.
2. Work into flour with fork or pastry blender	soft SHORTENING	¼ cup	6 tablesp.
3. When mixture has appearance of small peas, fold in	*grated American or* cheddar CHEESE	1 cup	1½ cups
4. Stir in slowly with fork a mixture of	PET MILK	2 tablesp.	3 tablesp.
4. Stir in slowly with fork a mixture of	WATER	1 tablesp.	1½ tablesp.
5. Shape dough into a roll about 1½ inches thick. Wrap in waxed paper.
6. Chill in refrigerator for several hours or overnight.
7. Turn on oven; set at moderately hot (400° F.).
8. Cut chilled dough into ⅛-inch slices. Put on well-greased and floured baking sheets.
9. Brush with	PET MILK	1 tablesp.	1½ tablesp.
10. Then sprinkle with	*caraway, poppy* or celery SEED	4 teasp.	2 tablesp.
11. Bake on oven shelf slightly above center 12 minutes, or until light brown.

Baking Directions For Poultry and Meat

(at room temperature, stuffed	Oven	Length
and ready for baking)	Temperature	of Baking Time
Chicken, under 5 lbs.	350° F.	40 min. per lb.
Chicken, 5 lbs. and over	325° F.	40 min. per lb.
Duck, 5 lbs. and over	325° F.	40 min. per lb.
Goose	325° F.	35 min. per lb.
Guinea Hen, 3½ lbs.	350° F.	40 min. per lb.
Lamb, Breast or Shoulder	300° F.	35 min. per lb.
Pork Shoulder	350° F.	45 min. per lb.
Pork Tenderloin, cut with pocket	350° F.	40 min. per lb.
Turkey, under 12 lbs.	325° F.	25 min. per lb.
Turkey, over 12 lbs.	300° F.	18 to 20 min. per lb.
Veal, Breast or Shoulder	300° F.	45 min. per lb.

Note: Use a shallow uncovered baking pan and do not baste.

Pet Glaze

DIRECTIONS	INGREDIENTS	For 10-inch coffee cake	For 15-inch coffee cake
1. Mix in small bowl	PET MILK	4 teasp.	2 tablesp.
1. Mix in small bowl	VANILLA	¾ teasp.	1 teasp.
2. Add about 2 tablesp. at a time	powdered SUGAR	½ cup	⅔ cup
3. Beat until smooth. Spread on tops of Mincemeat Cup Cakes or on Easy Coffee Cake (see index) as soon as removed from the oven.

Potato Stuffing

DIRECTIONS	INGREDIENTS	For 4½ to 5-lb. Chicken or Duck	For 8 to 10-lb. Turkey
1. Cook slowly 5 minutes	finely cut ONION	¼ cup	⅓ cup
	finely diced CELERY	1 cup	1½ cups
	in hot SHORTENING	2 tablesp.	3 tablesp.
2. Remove from heat; add	PET MILK	⅔ cup	1 cup
	well-beaten EGG	1	2
	SALT	1¼ teasp.	1¾ teasp.
	powdered SAGE	1 teasp.	1½ teasp.
	PEPPER	few grains	⅛ teasp.
3. Add and mix well	finely diced, cooked POTATOES	2 cups	3 cups
3. Add and mix well	soft BREAD CRUMBS	2 cups	3 cups

4. Spoon lightly into cavity of poultry. Sew cavity together or secure with toothpicks laced with string.

5. Bake as directed in chart on opposite page.

Note: For 3½-lb. guinea hen, use ½ of the recipe for 4½ to 5-lb. chicken; for 12 to 14-lb. turkey, double the recipe for 8 to 10-lb. turkey.

HOLIDAY MEAL

SURE TO PLEASE

Roast Chicken or Duck

Potato Stuffing[6]

Giblet Gravy

Cauliflower with Egg Sauce[6]

Cranberry Sauce

Celery

Ice Cream with Pineapple Date Bars[6]

[6] Recipes are in this book

Holiday Sauce

DIRECTIONS	INGREDIENTS	FOR 2	FOR 4	FOR 6
1. Chill until ice cold.	PET MILK	¼ cup	⅛ cup	½ cup
2. Wash, dry on towel, then put through fine knife of food chopper	fresh, raw CRANBERRIES	½ cup	1 cup	1½ cups
3. Add	SUGAR	¼ cup	½ cup	¾ cup
	SALT	⅛ teasp.	¼ teasp.	½ teasp.
	grated ORANGE RIND	¼ teasp.	½ teasp.	¾ teasp.
4. Boil slowly and stir 3 minutes; remove from heat.
5. Cut in small pieces	*medium peeled* ORANGES	1	2	3

6. Add to cranberry mixture; then chill thoroughly.

7. At serving time, whip chilled milk with cold rotary beater, or electric beater at high speed, until stiff. Fold into chilled fruit. Serve on fruit, plain cake, etc.

Easy Fruit Coffee Cake

DIRECTIONS	INGREDIENTS	For 10-inch coffee cake	For 15-inch coffee cake
1. Mix in bowl, then cool to lukewarm	PET MILK	¼ cup	6 tablesp.
1. Mix in bowl, then cool to lukewarm	boiling WATER	¼ cup	6 tablesp.
2. Stir in	crumbled YEAST CAKE	⅔ cake	1 cake
2. Stir in	SUGAR	2 teasp.	1 tablesp.
3. When yeast is dissolved, stir in about ½ cup at a time	BISCUIT MIX	1⅔ cups	2½ cups
4. Turn out on lightly floured board. Knead with the hands 40 times.
5. Roll into a sheet measuring about		10 × 10 in.	10 × 15 in.
6. Spread with	soft BUTTER	2 teasp.	1 tablesp.
7. Sprinkle with mixture of	seedless RAISINS	⅓ cup	½ cup
	finely cut NUTS	3 tablesp.	¼ cup
	SUGAR	3 tablesp.	¼ cup
	CINNAMON	¾ teasp.	1 teasp.

8. Roll up like jelly roll. Start at one of the 15-inch sides for the large roll.

9. Put into greased shallow baking pan.

10. Cut gashes about 1-inch deep along both sides and about 1-inch apart. Cover with cloth wrung out of hot water. Let rise until doubled in size. Bake on center shelf of moderate oven (375° F.) about 25 minutes, or until brown. While warm spread with Pet Glaze (see index).

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 specialty adjusted recipe, stating altitude at which you live and name of recipe.

Coconut Kisses

DIRECTIONS	INGREDIENTS	For 3 dozen	For 4½ dozen
1. Turn on oven; set at moderately slow (350° F.).
2. Mix	SUGAR	1 cup	1½ cups
	all-purpose FLOUR	¼ cup	6 tablesp.
	SALT	½ teasp.	¾ teasp.
	seedless RAISINS	½ cup	¾ cup
	*candied* CHERRIES,[7] *quartered*	½ cup	¾ cup
	*shredded* COCONUT[8]	3 cups (½ lb.)	4½ cups (¾ lb.)
3. Stir in	PET MILK	½ cup	¾ cup
3. Stir in	VANILLA	1 teasp.	1½ teasp.

4. When well mixed, drop 2 inches apart from a teaspoon onto well-greased and floured baking sheet.

5. Bake 20 minutes, or until lightly browned. Remove from pan while warm and shape into balls with fingers.

[7] Diced candied pineapple can replace cherries.

[8] For the coconut, use the bulk kind or that which comes in cans but not the frozen.

Mincemeat Cup Cakes

DIRECTIONS	INGREDIENTS	For 12 cup cakes	For 18 cup cakes
1. Turn on oven; set at moderately slow (350° F.).
2. Grease 12 or 18 two and one-half in. muffin cups holding about ½ cup each.
3. Sift together into bowl	sifted, all purpose FLOUR	1¾ cups	2⅔ cups
	BAKING POWDER	2 teasp.	3 teasp.
	SUGAR	¾ cup	1⅛ cups[9]
	SALT	¼ teasp.	½ teasp.
4. Add all at once	soft SHORTENING	⅓ cup	½ cup
	unbeaten EGG	1	2
	VANILLA	1 teasp.	1½ teasp.
	MINCEMEAT[10]	1 cup	1½ cup
	PET MILK	¼ cup	6 tablesp.
	WATER	¼ cup	6 tablesp.

5. Beat vigorously 2 minutes with spoon or electric beater at medium speed.

6. Fill muffin cups only ⅔ full. Bake on oven shelf slightly above center 30 minutes, or until cakes shrink from sides of cups. If desired, spread while warm with Pet Glaze (see index).

[9] 1⅛ cups equal 1 cup plus 2 tablespoons.

[10] Use bulk or packaged mincemeat, cooked as directed on package.

Note: You’ll have perfect success with this recipe in any altitude up to 3,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.