Part 6
Steaming hot, hearty soups and chowders make delicious dishes for luncheon or supper. When they contain substantial amounts of fish, meat, milk, dry beans or peas, they are filling enough to be the main part of your meal. Or you can serve soup with a salad or a sandwich.
Turkey-vegetable soup
_6 servings_
1 small onion, chopped 2 tablespoons butter or margarine 2 cups water 2 chicken bouillon cubes 2 cups cooked turkey, diced ½ cup celery tops and pieces 1½ cups diced potatoes 1 cup diced carrots 2½ cups milk 2 tablespoons flour 1 teaspoon salt ⅛ teaspoon pepper
Cook onion in fat until tender. Add water, bouillon cubes, turkey, and vegetables.
Boil gently, covered, until vegetables are tender.
Stir a little of the milk into the flour until mixture is smooth; add remaining milk, salt, and pepper. Add milk mixture to soup.
Simmer, stirring occasionally to prevent sticking, until soup is slightly thickened.
_Variation_
_Chicken-vegetable soup._—Use chicken instead of turkey, and chicken broth instead of water and bouillon cubes.
_Menu suggestion_
Serve with a cucumber salad, toast, and cherry pie.
Hearty vegetable soup
_6 servings_
1 cup cooked beef, cut in small pieces 6 cups beef broth 2 cups fresh or canned tomatoes 1 cup diced potatoes ¾ cup diced carrots ½ cup sliced onion 3 cups other uncooked vegetables (green peas, chopped cabbage, diced celery, cut green beans, chopped green pepper, sliced okra, diced turnips, cut corn) 1½ teaspoons salt ⅛ teaspoon pepper
Combine beef and broth in a large saucepan. Add remaining ingredients.
Cook, covered, about 35 minutes, or until vegetables are tender.
NOTES: In place of beef broth use 6 beef bouillon cubes and 6 cups water. (Liquid from canned or cooked vegetables may replace some of the water.)
Canned or leftover vegetables may be used instead of uncooked vegetables. Add to soup during last few minutes of cooking.
_Menu suggestion_
Serve with toasted cheese sandwiches and have fruit gelatin for dessert.
Bean soup
_6 servings_
1½ cups dry beans 7 cups water Ham pieces or ham bone 1 small onion, chopped 2 celery stalks, chopped 1 teaspoon salt ¼ teaspoon pepper
Boil beans in the water for 2 minutes; remove from heat. Let soak in cooking water 1 hour, or overnight if preferred.
Add remaining ingredients. Simmer, covered, until beans are soft, about 2 to 3 hours.
Remove ham bone and partially mash beans before serving soup.
_Menu suggestion_
Serve with coleslaw, cornbread, and apple pie with cheese.
New England fish chowder
_6 servings_
1 pound fish fillets or steaks, fresh or frozen 2 tablespoons chopped bacon or salt pork ½ cup chopped onion 2½ cups diced potatoes 1½ cups boiling water 1 teaspoon salt Pepper, as desired 2 cups milk 1 tablespoon butter Chopped parsley
Thaw frozen fish. Remove skin and bones. Cut fish into 1-inch pieces.
Fry bacon or salt pork in a 3-quart saucepan until crisp. Add onion and cook until tender. Add potatoes, water, salt, pepper, and fish. Cover; simmer 15 to 20 minutes, or until potatoes are tender.
Add milk and butter. Heat. Garnish with parsley.
_Menu suggestion_
Serve with crackers, fruit salad, and chocolate cake.
Manhattan fish chowder
_6 servings_
1 pound fish fillets or steaks, fresh or frozen ¼ cup chopped bacon or salt pork ½ cup chopped onion 2 cups boiling water 1 can (1 pound) tomatoes 1 cup diced potatoes ½ cup diced carrots ½ cup chopped celery ¼ cup catsup 1 tablespoon worcestershire sauce 1 teaspoon salt ¼ teaspoon pepper ¼ teaspoon thyme Chopped parsley
Thaw frozen fish. Remove skin and bones. Cut fish into 1-inch pieces.
Fry bacon or salt pork in a 3-quart saucepan until crisp. Add onion and cook until tender. Add water, vegetables, catsup, and seasonings except parsley. Cover and simmer 40 to 45 minutes, or until vegetables are tender.
Add fish. Cover and simmer about 10 minutes longer, or until fish flake easily when tested with a fork. Garnish with parsley.
_Menu suggestion_
Serve with marinated green bean salad, peaches, and oatmeal cookies.
Croutons
6 servings
3 slices bread 2 tablespoons softened butter or margarine ¼ teaspoon garlic salt Paprika
Trim crusts from bread. Blend butter or margarine with garlic salt; spread on both sides of bread. Cut bread into cubes; place them on baking sheet and sprinkle with paprika.
Bake at 300° F. (slow oven) until crisp and golden brown, about 20 to 30 minutes.
Serve on soups or salads or as a soup accompaniment.
_Variation_
_Cheese croutons._—Mix bread cubes lightly with ½ cup grated Parmesan cheese before placing on baking sheet.
Creamy potato soup
_6 servings_
5 cups raw diced potatoes ¼ cup finely chopped onion 1½ cups water 3 cups potato cooking liquid and milk 2 tablespoons butter or margarine 2 teaspoons salt Pepper, as desired Paprika or chopped parsley
Cook potatoes and onion in water in a covered saucepan until potatoes are tender, about 15 minutes. Drain and mash potatoes; save cooking liquid.
Measure liquid; add enough milk to make 3 cups.
Slowly stir liquid into potatoes; add fat and seasonings.
Simmer a few minutes to blend flavors. Garnish with paprika or parsley.
_Menu suggestion_
Serve with tossed vegetable salad, cheese muffins, and fresh fruit.
Cream of broccoli soup
_6 servings_
1 package (10 ounces) frozen chopped broccoli 1 tablespoon finely chopped onion ¼ cup flour 3 cups vegetable cooking liquid and milk 1 tablespoon butter or margarine 1½ teaspoons salt Pepper, as desired 1 hard-cooked egg, sliced, if desired
Cook broccoli according to package directions, but omit salt and add onion. Drain; save cooking liquid.
Mix flour with part of milk mixture until smooth. Add remaining liquid to broccoli. Stir in flour mixture, fat, and seasonings.
Cook over moderate heat, stirring occasionally, until soup is slightly thickened and flavors are blended. Garnish with slices of hard-cooked egg, if desired. Serve with croutons (see recipe on this page).
_Menu suggestion_
Serve with meat sandwiches and baked apples.
Sauces and Gravies
Sauces and gravies are not difficult if you begin with these basic recipes. As you become more expert, you can develop your own variations.
White sauce
_1 cup_
_Thin_ _Medium_ _Thick_ Fat (tablespoons) 1 1 or 2 2 or 3 Flour (tablespoons) 1 2 3 or 4 Salt (teaspoon) ¼ ¼ ¼ Milk (cup) 1 1 1
Melt butter, margarine, or other fat in heavy saucepan. Blend in flour until smooth. Add salt. Add milk slowly, stirring rapidly to prevent lumping. Bring mixture to a boil, stirring constantly. Reduce heat and cook 1 minute, stirring constantly. Remove from heat.
_Thin white sauce_ is used in cream soup, gravy, and in creamed and scalloped vegetables, eggs, fish, and meat.
_Medium white sauce_ is also used in gravy and in creamed and scalloped vegetables, eggs, fish, and meat.
_Thick white sauce_ is used in hollandaise sauce and as a binder for croquettes and souffles.
_Variations_
_Cheese sauce._—Add 1 cup of finely grated cheese to 1 cup hot white sauce, either thin or medium. Stir until cheese is melted, taking care not to overcook.
_Egg sauce._—To 1 cup of hot medium white sauce add: 3 chopped, hard-cooked eggs; 1 tablespoon lemon juice; a few drops of yellow food coloring, if desired. Stir.
_Onion sauce._—Use proportions for medium white sauce. Brown ½ cup of finely chopped onion in fat before adding flour; then continue as directed above. Add white pepper, as desired.
Gravy
For a thin gravy use 1 tablespoon each of flour and fat or drippings to each cup of liquid; for a medium gravy use 2 tablespoons of flour and 1 or 2 tablespoons of fat or drippings, as desired. If drippings are scant, add a bouillon cube or a little meat extract to the liquid.
METHOD 1.—_Use with fat or with drippings containing only fat and browned crusty bits._ Measure fat or drippings. Stir flour into fat; brown over low heat. Add liquid slowly, stirring constantly. Cook until thickened, stirring occasionally. Season to taste.
METHOD 2.—_Use with fat or drippings containing a considerable amount of liquid._ Measure drippings; if necessary add water to make desired amount of liquid. Heat. Combine flour with an equal amount of cold water by stirring or shaking until smooth. Stir slowly into hot liquid. Cook until thickened, stirring occasionally. Season to taste.
Tartar sauce
_About ¾ cup_
½ cup mayonnaise or salad dressing 1 tablespoon chopped olives 1 tablespoon chopped onion 1 tablespoon chopped parsley 1 tablespoon chopped sweet pickle
Combine all ingredients and mix well. Chill. Serve with fish.
Honey-orange sauce
_About 1 cup_
⅓ cup honey 1 tablespoon cornstarch 1 teaspoon grated orange rind ½ cup orange juice ¼ cup water 2 tablespoons butter or margarine
Combine honey, cornstarch, and orange rind in a heavy saucepan. Stir in orange juice and water. Bring to a boil; add fat and blend well. Cool slightly. (Sauce thickens as it cools.)
Can be spooned over warm gingerbread or other desserts.
Sour cream sauce
_About 1 cup_
1 cup sour cream 1 tablespoon chopped fresh or frozen chives or green onion tops ¼ teaspoon salt 3 drops worcestershire sauce White pepper, as desired
Combine all ingredients thoroughly at least 2 hours before serving. Refrigerate. Serve at room temperature or slightly chilled.
Can be served with broccoli or baked potatoes.
Quick vegetable sauce
_About 2 cups_
1 can (10½ ounces) condensed cream of vegetable, celery, or mushroom soup ½ cup half-and-half or table cream
Combine ingredients and heat.
Serve over vegetables, meats, or fish.
Mock hollandaise sauce
_About 1 cup_
1 cup thick white sauce, made with 3 tablespoons flour and 3 tablespoons fat (p. 57) 2 egg yolks, slightly beaten 2 tablespoons lemon juice
Make 1 cup of thick white sauce. Add a little hot white sauce to beaten egg yolks; then stir egg mixture into remaining white sauce. Cook 1 minute over low heat.
Stir in lemon juice. Serve immediately.
Can be served with asparagus, broccoli, or spinach.
NOTE: _Use yolks from clean, sound-shelled eggs in this recipe._
Lemon-butter sauce
_About ⅓ cup_
¼ cup melted butter or margarine ¾ teaspoon salt ¾ teaspoon paprika 1 tablespoon lemon juice 2 teaspoons prepared horseradish
Mix all ingredients well.
Serve hot over vegetables or fish.
Breads and Sandwiches
Hot breads
Bake a batch of homemade bread or yeast rolls, and watch tired appetites perk up. Surprise your family with hot biscuits or muffins.
For a leisurely Sunday breakfast, make waffles or pancakes.
Before using the recipes for breads, see the section on ingredients and measurements (p. 16).
Yeast rolls
_18 to 24 rolls_
1 package active dry yeast or 1 cake compressed yeast ¼ cup warm water (about 110° F.) ¾ cup hot milk ¼ cup shortening or oil ¼ cup sugar 1¼ teaspoons salt 1 egg About 4 cups flour
Dissolve yeast in water. Mix milk, fat, sugar, and salt in a large mixing bowl. Cool to lukewarm.
Stir in egg and yeast. Add 2 cups flour and beat until smooth. Gradually stir in more flour until dough leaves sides of bowl.
Turn dough out onto lightly floured surface and knead until dough is smooth and elastic.
Place in a lightly greased bowl and turn over once to grease upper side of dough. Cover and let rise in a warm place (80° to 85° F.) until almost double in bulk, 1 to 1¼ hours. Dough should rise until a light touch leaves a slight depression. Press the dough down into the bowl to remove air bubbles.
To make plain rolls, divide dough into small pieces and roll into balls about 1½ inches in diameter. Place in a shallow greased pan with sides touching—or 1 inch apart if you prefer crusty sides.
Cover loosely and let rise in a warm place until double in bulk, 45 minutes to 1 hour.
Bake at 400° F. (hot oven) 15 to 20 minutes.
Brush rolls with melted butter or margarine after removing them from the oven.
_Variations_
_Crescent rolls._—Divide dough into three portions. On a lightly floured surface, roll out each portion into a circle about 10 inches in diameter. Brush with melted butter or margarine. Cut each circle into 6 wedges; roll wedges up tightly, beginning at wide end. Place on greased baking sheet with points down; curve ends to form crescents. Let rise and bake.
_Cinnamon-nut rolls._—Roll dough out on lightly floured surface into a rectangle about ¼-inch thick. Brush with melted butter or margarine. Sprinkle with a mixture of ½ cup sugar and 2 teaspoons cinnamon. Press ½ cup chopped nuts into dough. Roll as for jelly roll; seal edge. Cut into ¾-inch slices. Place close together, cut side down, in a greased shallow baking pan. Let rise and bake.
_Cloverleaf rolls._—Divide dough into very small pieces and roll into balls about ¾ inch in diameter. Dip each ball in melted butter or margarine and place three balls together in a greased muffin tin. Let rise and bake.
Biscuits
_12 biscuits_
2 cups flour 1 tablespoon baking powder 1 teaspoon salt ⅓ cup shortening About ¾ cup milk
Mix dry ingredients thoroughly. Mix in fat only until mixture is crumbly.
Add most of the milk and stir to mix. Add more milk as needed to make a dough that is soft but not too sticky to knead. Knead dough gently on a lightly floured surface 10 to 12 times. Form into a ball.
Pat or roll dough to ½- to ¾-inch thickness. Cut with a floured biscuit cutter or cut into squares with a knife. Place on an ungreased baking sheet—1 inch apart for crusty biscuits; together for softer biscuits.
Bake at 450° F. (very hot oven) 12 to 15 minutes, or until golden brown.
_Variations_
_Cheese biscuits._—Combine ¾ cup shredded sharp or extra sharp cheese with dry ingredients before adding fat.
_Sweet biscuits or shortcake._—Combine 1 tablespoon sugar with dry ingredients. Use ¼ cup butter or margarine for fat. Reduce milk to ⅔ cup. Bake at 425° F. (hot oven) 10 to 15 minutes.
Popovers
_12 popovers_
3 eggs 1 cup milk 2 tablespoons melted fat or oil 1 cup flour ½ teaspoon salt
Grease muffin tins and place them in an oven that is preheating at 450° F. (very hot).
Beat eggs well in a large mixing bowl. Add milk and fat. Mix flour and salt; add to liquid mixture. Beat until smooth.
Fill hot muffin tins half full of batter. Bake at 450° F. 15 minutes; reduce heat to 375° F. (moderate oven) and bake 10 minutes longer. Do not open oven door during baking.
Immediately after baking, insert a paring knife through the top of each popover to allow steam to escape.
Cornbread
_6 servings_
1 cup yellow cornmeal 1 cup flour 4 teaspoons baking powder ¼ or ⅓ cup sugar, as desired ½ teaspoon salt 1 cup milk 1 egg, beaten ¼ cup melted shortening or oil
Mix dry ingredients thoroughly. Combine milk and egg; stir in fat. Add liquid to dry ingredients; stir only enough to mix.
Pour batter into a greased 8- by 8- by 2-inch baking pan. Bake at 400° F. (hot oven) about 25 minutes, or until lightly browned.
_Variation_
_Corn muffins._—Fill greased muffin tins half full of batter. Bake at 400° F. (hot oven) about 20 minutes. Makes 12 muffins.
Spoonbread
_6 servings_
3 cups milk 1 cup cornmeal 1½ teaspoons salt 2 tablespoons butter or margarine 4 egg yolks, beaten 4 egg whites
Combine milk, cornmeal, and salt. Cook over low heat, stirring constantly, until thickened, about 15 minutes. Mix in fat. Cool to lukewarm. Stir in egg yolks.
Beat egg whites until stiff, but not dry. Fold into mixture; pour into greased 1½-quart casserole.
Bake at 400° F. (hot oven) for 35 to 40 minutes or until set. Serve immediately.
Muffins
_12 muffins_
1 egg 1 cup milk ⅓ cup oil or melted shortening 2 cups flour 1 tablespoon baking powder 1 teaspoon salt ⅓ cup sugar
Beat egg until yolk and white are well blended. Blend in milk and fat.
Mix dry ingredients thoroughly. Add liquid and stir until dry ingredients are barely moistened. Do not overmix. Batter should be lumpy.
Fill greased muffin tins half full of batter. Bake at 400° F. (hot oven) 20 to 25 minutes.
_Variations_
_Blueberry muffins._—Increase sugar to ½ cup. Lightly blend in ¾ cup fresh or drained canned blueberries when combining liquid and dry ingredients. Do not crush berries.
_Bran muffins._—Reduce flour to 1¼ cups. Mix 2 cups bran flakes or raisin bran cereal with dry ingredients before adding liquid.
_Oatmeal-raisin muffins._—Reduce flour to 1¼ cups. Mix 1 cup quick-cooking rolled oats and ½ cup raisins with dry ingredients before adding liquid.
Nut bread
_1 loaf_
⅔ cup sugar ¼ cup shortening 2 eggs 2 cups flour 3 teaspoons baking powder ½ teaspoon salt 1 cup orange juice or milk ½ teaspoon vanilla ⅔ cup chopped nuts
Beat sugar, shortening, and eggs until creamy.
Mix flour, baking powder, and salt thoroughly. Stir into egg mixture alternately with liquid and vanilla; stir nuts into last portion of flour mixture before blending it into batter.
Pour into greased 9- by 5- by 3-inch loafpan. Bake at 350° F. (moderate oven) 50 to 60 minutes, or until no batter clings to toothpick inserted in center of loaf. Remove from pan and cool on rack.
Quick coffee cake
_6 servings_
3 tablespoons softened butter or margarine ½ cup granulated sugar 1 egg 1 cup flour 1¼ teaspoons baking powder ¼ teaspoon salt ⅓ cup milk ¼ teaspoon vanilla ⅓ cup brown sugar, packed ½ teaspoon cinnamon 2 tablespoons butter or margarine
Mix 3 tablespoons fat with granulated sugar. Add egg and beat until creamy.
Mix flour, baking powder, and salt thoroughly; add to sugar mixture alternately with milk. Add vanilla. Spread batter evenly in a greased 8-inch square baking pan.
Mix brown sugar and cinnamon and sprinkle over batter. Dot with 2 tablespoons fat. Bake at 350° F. (moderate oven) 25 to 30 minutes.
Pancakes
_About 12 pancakes, 4½ inches in diameter_
2 cups flour 4 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 1 egg, well beaten 1¾ cups milk ⅓ cup oil or melted fat
Heat griddle while mixing batter. When griddle is hot enough, drops of water sprinkled on it will bounce.
Mix dry ingredients thoroughly. Combine egg with milk and fat. Add to dry ingredients and stir only until combined. Batter will be lumpy.
For each pancake, pour about ¼ cup batter onto hot griddle. Cook until edges become slightly dry and bubbles form on top. Turn and brown the other side.
_Variation_
_Waffles._—Increase eggs to 3. Pour batter into hot waffle iron and bake until steaming has almost stopped.
NOTE: For a lighter-textured waffle, beat egg whites separately until stiff but not dry. Fold into waffle batter.
Sandwiches
Sandwiches play many roles in family fare. You can make them fancy for teas and parties—light for snacks—or hearty for the main course at lunch or supper.
Spread sandwich fillings generously, all the way to the edge of the bread. Fillings should be moist, but not wet. Experiment with new fillings, and with different kinds of bread.
Bacon-cheese sandwiches
_6 servings_
6 slices bacon 6 slices bread 6 slices (1 ounce each) cheese
Cut bacon slices into halves crosswise; fry until most of fat has cooked out.
Preheat oven with broiler pan and rack in place.
Put a slice of cheese on each bread slice. Top with partly cooked bacon.
Place sandwiches under broiler to lightly brown bacon and melt cheese.
Barbecued beef sandwiches
_6 servings_
1½ pounds ground beef 1 cup chopped onion 1 cup chopped celery 1 can (8 ounces) spanish-style tomato sauce ¼ cup catsup 2 tablespoons brown sugar, packed 2 tablespoons vinegar 2 tablespoons barbecue sauce 1 tablespoon worcestershire sauce 1 tablespoon prepared mustard 2 teaspoons salt Pepper, as desired 6 hamburger buns
Crumble beef into saucepan and brown lightly. Drain off excess fat. Mix in onion and celery. Combine tomato sauce, catsup, brown sugar, vinegar, barbecue sauce, and seasonings. Pour over meat, cover pan, and simmer barbecue 1½ to 2 hours, or until flavors are well blended.
Spoon beef mixture over buns.
Fish-cheeseburgers
_6 servings_
6 frozen fried fish portions or 12 frozen fried fish sticks 6 buttered hamburger buns 6 tablespoons chili sauce 6 slices (1 ounce each) cheese
Place frozen fried fish portions or fish sticks in a single layer on a well-greased baking sheet. Bake at 400° F. (hot oven) 15 to 20 minutes, or until heated through.
Place 1 fish portion or 2 fish sticks on bottom half of each bun on a baking sheet. Top each sandwich with 1 tablespoon chili sauce, a slice of cheese, and other half of bun.
Bake at 350° F. (moderate oven) 8 to 10 minutes, or until cheese melts.
Meat salad sandwiches
_6 servings_
2 cups ground cooked meat ⅓ cup mayonnaise or salad dressing ⅓ cup pickle relish ½ teaspoon salt (omit when ham is used) Pepper, as desired 12 slices bread Softened butter or margarine
Combine meat, salad dressing, relish, and seasonings; mix well. Chill.
Spread bread with butter or margarine. Then spread 6 slices with meat mixture and top each with second slice of bread.
_Variations_
_Grilled open-face sandwiches._—Use 6 slices bread. Toast bread on one side under broiler. Spread untoasted side of the bread with butter or margarine and meat mixture. Broil sandwiches until meat browns slightly. Serve piping hot.
_Poultry salad sandwiches._—Use 2 cups of ground cooked poultry as the meat.
Desserts
Dessert adds a touch that gives a good dinner its final, satisfying note.
Before using the dessert recipes in this bulletin, refer to the section on ingredients and measurements (p. 16).
Cake recipes in this publication generally need to be adapted for use in high-altitude areas. Write to your State Experiment Station or contact your county extension agent for information on baking cakes in your area.
For pies and cakes, use pans of the size specified.
To grease pans for cakes, coat lightly with unsalted fat or oil. Then sprinkle lightly with a little flour. Tip pan from side to side to coat evenly; then shake out excess flour.
In recipes that call for greased and floured cakepans, you may use a wax paper lining if you prefer. Cut wax paper to fit the bottom of the pan. Then grease the paper lightly.
Pastry
_8- or 9-inch pastry shell_
1 cup flour ½ teaspoon salt ⅓ cup shortening About 2 tablespoons cold water
Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly.
Add a little water at a time, blending lightly. Dough should be just moist enough to cling together when pressed.
Shape dough into a ball. Roll out on a lightly floured surface or between two sheets of waxed paper. Fit carefully into piepan. Lift edges and smooth out air bubbles. For baked pastry shell, trim pastry, leaving about 1 inch around the edge. Fold edge under and shape into an upright rim.
Prick bottom and sides well with a fork. Bake at 450° F. (very hot oven) 12 to 15 minutes, or until golden brown.
_Variation_
_Two-crust pie._—Double the recipe. Form dough into two balls, one slightly larger than the other. Roll out larger ball of dough and fit into piepan. Roll out remaining dough for top crust; make several slits in crust to let steam escape during baking. Put filling into pastry-lined pan. Top with second crust. Fold edges of crusts under and press together to seal. Bake as directed in pie recipe.
Apple pie
_8-inch pie, 6 servings_
Pastry for 2-crust 8-inch pie (above) 5 cups pared, sliced tart apples ⅔ cup sugar 1 tablespoon cornstarch ½ teaspoon cinnamon 1 or 2 tablespoons butter or margarine, if desired
Prepare unbaked pastry.
Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined pan. Dot with fat, if desired. Top with second crust.