Macaroni Ring
with
Pimiento Cod
Buttered Peas
Jellied Cranberry Salad
Hot Rolls
Chocolate Cake
(One bowl method)
Shiny Chocolate Frosting
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Cornbread Shortcake
Panned Carrots
Green Pepper rings
Cole Slaw
Glazed Apples
with
Pimiento Cod
Buttered Peas
Jellied Cranberry Salad
Hot Rolls
Chocolate Cake
(One bowl method)
Shiny Chocolate Frosting
---------
Cornbread Shortcake
Panned Carrots
Green Pepper rings
Cole Slaw
Glazed Apples
Macaroni Ring
1/4 lb elbow macaroni or shell macaroni
1 Tbs salt
3 qrts boiling water
2 Tbs minced onion
1 1/4 cups milk
1 cup soft bread crumbs
2 Tbs margarine
2 eggs
1/2 tsp salt
few grains white pepper
3/4 cup coarsely grated cheese
Add macaroni and 1 Tbs salt to boiling water; cook until macaroni is tender, about 20 minutes; drain add onion to milk; heat to scalding point; add to bread crumbs with margarine. Stir in slightly beaten egg yolks, 1/2 tsp. salt, pepper and cheese; mix well. Add drained macaroni; fold in stiffly-beaten egg whites. Turn into 9 inch ring mold, coated with pan coat [that's what it says; I am not sure what it means, but assume some sort of oil]. Bake in a moderate oven (350 degrees) 35 to 40 minutes. Let stand in pan 5 minutes before turning out on platter.
Pimiento Cod
4 Tbs margarine
6 Tbs flour
3 cups milk
1 tsp Worcestershire
1/2 tsp salt
Few grains white pepper
1/4 cup minced pimiento
1 lb flaked cooked codfish
Melt margarine: stir in flour; add milk gradually. Cook stirring constantly until mixture thickens; reduce heat and cook 10 minutes longer. Add pimiento, Worcestershire sauce, salt, pepper and codfish. Reheat; serve with macaroni ring.
Cooked salt codfish
1 lb salt codfish
Soak salt codfish in cold water 1/2 hour; drain; then soak in warm water 5 minutes; drain. Cover with cold water; bring to the boiling point; drain. Again cover with cold water; bring to boiling point; simmer 15 minutes; drain.
Jellied Cranberry Salad
1 Tbs gelatin
1/4 cup cold water
1/4 boiling water
1 can jellied cranberry sauce
1/4 tsp salt
1 Tbs lemon juice
1/2 cup diced celery
1/2 cup diced apple
1 orange
Soak gelatin in cold water; dissolve in boiling water. Add cranberry sauce; beat smooth with rotary beater; stir in salt and lemon juice. Let stand until partially thickened. Pare, section and dice orange; add drained orange pieces to cranberry mixture with celery and apple. Turn into oiled 1 qt or individual molds. Place in Servel gas refrigerator to chill. Unmold on lettuce and serve with salad dressing.
Chocolate Cake
(one bowl method)
1 1/2 cups cake flour
1 1/4 cup sugar
1/2 cup cocoa
2 1/2 tsp phosphate baking powder (if double acting baking powder is used, use 1 1/2 tsp)
1/2 tsp soda
1 tsp salt
2/3 cup vegetable shortening
1 cup milk
1 tsp vanilla
2 eggs
Sift flour, sugar, cocoa, baking powder, soda and salt into bowl. Drop in shortening. Add 2/3 cup milk and vanilla. Beat 150 strokes by hand or 2 minutes at low speed in mixer; add unbeaten eggs and remaining milk and beat 300 strokes by hand or 2 minutes at low speed in mixer. Pour into two 8-inch later panms, coated with pan coat. Bake in moderate over (350 degrees) 25-30 minutes. When cold, frost with shiny chocolate frosting.
Shiny Chocolate Frosting
2 Tbs butter or margarine
2 sq chocolate (2 oz)
1/4 tsp salt
1 cup confectioner's sugar
1 tsp vanilla
2 1/2 Tbs boiling water
Melt butter of margarine and chocolate in sauce pan over low gas flame. Remove from flame. Add salt, sifted confectioner's sugar and vanilla. Stir to a crumb mixture. Add boiling water; beat until smooth using Dover beater. Pour into center of two 8-inch layers; spread quickly; then put layers together. Pin It
