The Post and Courier Cookbook (1966)

I......
THE
POST-COURIER
COOKBOOK
Charlotte
Edited by
Illustrated
Laura Swan
by
Charleston,
Walker
South Carolina
1966
cc Evening Post Publishing
Company 1966
-,
II
ACK:\OWLEDG:\IE:\T
The editor \\ishes to thank those food specialists in industry and government
,rhose contributions
have made
this cookbook possible.
Proceeds
will go to the Sertoma Club of Charles-
ton for the Charleston
Crippled Children Society.
III
CONTENTS
Page
FOREWORD
Mrs. Mark Wayne Clark ________________________VII
EXTRA, EXTRA!
Preface by the Food Editor _____________________VI
BREAD
The new technique----------------------------
CAKES
Mostly loved-and-lost recipes ____________________ 79
CHICKEN
The budget-balanced of the 'S\!F~i ::-------------
29
CHILDREN
Younger set party food --------------COOKIES
Reader-approved
-::--- ------157
______________________________
135
FRUIT CAKES
Some traditional, some time-~?ving ---------
- ----
99
GETTING
THE l\IOST FOR YOGR MONEY
Mercenary l\fary'~ Cents-Savers
MISCELLANEOUS
_________________ 49
DESSERTS
The meal's sweet finale ________________________109
MIXES
Basic; ready for trimming
______________________ 17
PARTY FARE
Fripperies
and freezables _______________________189
PIES
"
. in response to your request.
. ." __________121
SANDWICHES
Sustaining or simply social _____________________181
SAUCES
Where gourmet food begins ____________________ 169
VEGETABLES
Many splendored things _________________________ 65
Extra . . . Extra
This book is designed to supplement,
not replace,
the many fine cookbooks homemakers already possess.

Its purpose is to acquaint readers with new recipes
and recent techniques and to republish old favorites
which readers may have "loved and lost".
It makes no attempt to compete with "Charleston
Receipts", which has long been the definitive work on
Charleston cooking and contains the recipe for SheCrab Soup to which Mrs. Clark refers in her foreword to this volume. This entertaining and informative
book of local recipes is published by the Junior League
of Charleston which uses the proceeds in activities of
benefit to the community.
The Post-Courier Cookbook is general , rather than regional, with major emphasis on new developments in
food preparation techniques.
VI
Foreword
When my husband, General Clark, retired from The
Citadel, the Military College of South Carolina, after
nearly eleven years as its President, we had developed
a deep admiration for the people of South Carolina and
their way of life.
We thoroughly enjoyed the hospitality of our Charleston friends and saw first hand their respect for true
Democracy, for the American ideals they held so dear.
It is for these reasons we have made our permanent
home in this city. We found their traditional manner

of preparing food an intriguing part of their glorious
history.
I recall with great embarrassment
my experience in
a local fish market. We had so enjoyed our first SheCrab Soup and were eager to make our own.
The
market was crowded with people so when I placed my

order for only the FEMALE crabs to be selected for
VII
making
She-Crab
Soup I couldn't
understand
eryone was doubling over with laughter.

kindly explained
why ev-
The gentleman
but that didn't lessen the redness
in
my face. (See recipe for She-Crab Soup.)

Gourmet food, the receipts passed down for centuries,
served in these old historic homes, seems to taste more
delectable
with each passing year.
I was pleased
splendid
Charleston
and honored
newspapers,
Evening
worthy project.
tunate individuals
The
when asked by our two

News
and
Courier
Post, to write this foreword
The proceeds
go to charity.
and
for a
The for-
who read and use these receipts
are
also benefited.
RENIE CLARK
(Mrs. Mark Wayne Clark)
Charleston,
S. C., 1966.
(Editors Note: The foregoing

was written shortly before Mrs.
Clark's death.)
VIII
1.
BREAD
The new technique
THE POST-COURIER COOKBOOK~
BREAD
Basic White Bread
Page
_________________________________
5
Cheese-Bacon Clover Leaf Rolls ____________________8

Cinnamon Raisin Wheat Germ Bread
___________16
Freezing ________
________------------------------4
________________________
15
Golden Gate Snack Bread
Koeksisters
_____________________________________
7
Onion Sandwich Buns ____
_______------------____ 6
Orange Raisin Bread ______________________
_______10
Sour Dough French Bread
_____
.. ---------- ______13
Sour Dough Starter
______________________________
_14
Swedish Rye ------------------------------------------------9
Wheat Germ Cinnamon Spiral
___________________
n
3.
The CoolRise technique is the most interesting development in baking since the introduction of active
dry yeast.
In forty-five minutes - with twenty minutes out for
coffee while you read your favorite newspaper-you
can prepare bread or rolls, or both, then go @ff to
the movies or the hairdresser's without a worry.
All the wearisome watching and waiting has been
eliminated. You don't have to look for a warm, draftfree place to let the dough rise. Instead, your refrigerator takes over with controlled rising.
The loaves must be refrigerated for two hours-but,
THE POST-COURIERCOOKBOOK
you can leave them there for twenty-four hours without any concern . This flexibility means that we can
adjust our bread-baking to fit our schedules, rather
than planning the day's activities around the bread.
The method can be adapted to whole wheat, rye or
graham flour , and to the addition of other ingredients
like cheese , nuts or fruit.
But you must have a balanced formula . It won't work
with just any recipe.
You must use the size pans called for in the recipe.
Freezing
Most of the recipes that follow are for two loaves
of bread, or the equivalent in rolls. All can be frozen
successfully.
Another method, is to freeze half the dough instead
of placing it in a pan to rise. Weeks, or months later,
you can thaw the dough, allow it to rise and bake it.
Or you can incorporate a new flavor-cheese,
benne
seeds or a relish of some kind for rolls.
To Summarize: bread-baking no longer is an allday project. Evidence of the undertaking is visible in
your kitchen for a maximum of forty-five minutesand for twenty minutes of that time there's no reason for you to remain in the kitchen. At the end of
forty-five minutes the dough is in the pans in which
it is to be baked, and tucked away in the refrigerator
just waiting for your convenience.
~ THE POST-COCRIER COOKBOOK
Rasic White Rread

51!~to 61 2 cups flour
2 packages yeast
1/~ cup \\'arm \\ater 1105-115 degrees )
1% cups \rarm milk , 105-115 degrees)
2 tablespoons sugar
1 tablespoon salt
3 tablespoons butter
Cooking oil
or other shortening
l\leasure flour.
Sprinkle or crumble yeast into water in a large,
\rnrm bO\rl. Stir until dissolved . Add milk, sugar, salt
and butter.
Add two cups of flour and beat with rotary beater.
Then add 1 cup of flour and beat with spoon vigorously
for 150 strokes.
Mix in remaining flour gradually , adding enough to
make a soft dough that leaves the sides of bowl.
Turn out onto floured board. Shape dough into a
ball and then knead until smooth and springy, about
5 to 10 minutes.
Cover with plastic wrap and then a towel.
Let rest 20 minutes.
Punch dough down and divide in half. Roll each half
to uniform thickness and shape into 8- by 12-inch rect.angle.
Break down all gas bubbles . Beginning with upper
8-inch end, roll toward you. Seal with thumbs or heel
of hand. Seal ends and fold under. Do not tear dough.
Place loaves seam side down in center of greased
8%-by 41/z-by 2%-inch loaf pans. Brush tops with cooking oil.
Cover tops loosely with oiled wax paper and then
plastic wrap.
Refrigerate 2 to 24 hours.
Remove from refrigerator and uncover.
Let stand at room temperature for 10 minutes.
Prick any gas bubbles with oiled toothpicks.
Bake in a 400-degree oven for 30 to 40 minutes.
Remove from pans immediately. Brush with bulter.
Cool.
Makes two loaves.
<: "'7;:'?;::,
THE POST-COURIER
COOKBOOK
Onion Sandwich Buns

51/2 to 6 1/2 cups flour (regular or instant)
5% to 61/z cups flour (regular or instant)
1/z cup warm water (105-115degrees.)
2 packages or cakes yeast
1% cups warm milk (105-115degrees.)
2 tablespoons sugar
1 tablespoon salt
3 tablespoons butter or other shortening
1 cup chopped onion, sauteed
Cooking oil
1 egg white, beaten
Onion salt
Spoon or pour flour into dry measuring cup. Level

off and pour measured flour onto wax paper.
Measure warm water into large warm bowl. Sprinkle
or crumble in the yeast and then stir until dissolved.
Add warm milk, sugar, salt and butter.
Stir in 2 cups flour. Beat with rotary beater until
smooth (about 1 minute).
Add 1 cup flour. Beat vigorously with a wooden spoon
until smooth (about 150 strokes).
Stir in sauteed onion.
Add enough additional flour to make a soft dough.
Turn out onto lightly floured board and knead until
smooth and elastic, about 5-10 minutes. Cover with
plastic wrap, then a towel; let rest on board for 20
minutes.
Punch down; divide dough into 24 equal portions.
Shape into balls; flatten balls with palm of hand. Place
about 112inch apart on greased baking sheets.
Brush surface of dough with cooking oil.
Cover baking pans loosely with plastic wrap.
When ready to bake, remove from refrigerator. Carefully uncover the dough; let stand for 10 minutes at
room temperature.
Just before baking, brush buns with egg white and
sprinkle with onion salt.
Bake at 425 degrees for 20-25 minutes, or until done.
THE POST-COURIER COOKBOOK
Swedish Rye
3 to 3 cups white flour
21/2 cups rye flour
1/ 2 cup warm
water
2 packages yeast
11/z cups warm milk
1 tablespoon sugar
1 tablespoon salt
% cup molasses
2 tablespoons grated orange peel
Cooking oil
Spoon or pour flours into dry measuring cup. Leve]
off and pour measured flour onto wax paper; keep
flours separate .
or crumble in yeast; stir until dissolved. Add warm
milk, sugar, salt, molasses and butter .
Add 2 cups white flour. Beat with a rotary beater
until smooth (about 1 minute).
Add 1 cup rye flour. Beat vigorously with a wooden spoon until smooth (about 150 strokes).
Stir in remaining rye flour and orange peel.
Add enough additional white flour to make a soft
dough.
smooth and elastic, about 8-10 minutes. Cover with plastic wrap; then a towel; let rest on board for 20 minutes.
Divide dough in half. Shape each half into a round
loaf. Flatten slightly. Place in greased 8-inch pie pans
or on a greased baking sheet. Brush loaves with oil.
Cover pans or baking sheets loosely with wax paper
brushed with oil; then top with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Carefully uncover the dough; let stand for 10 minutes at
room temperature.
Using a greased wooden pick or metal skewer,
puncture any gas bubbles which may have formed on
the dough.
Bake at 375 degrees for about 35 minutes, or until
done. If desired, brush with melted margarine.
Makes 2 loaves.
1/ 2
10
Orange Raisin Bread

51h to 6~2 cups flour
1
h cup warm water
2 packages yeast
1% cups warm milk
2 tablespoons sugar
1 tablespoon salt
2 cups raisins
1 tablespoon grated orange peel
Cooking oil
off and pour measured flour onto wax paper .
in yeast; stir until dissolved. Add warm milk, sugar,
salt and butter.
Add 1 cup flour. Beat vigorously with a wooden spoon
until smooth ( about 150 strokes).
Stir in raisins and grated orange peel.
smooth and elastic, about 5-10 minutes.
Cover with plastic wrap, then a towel; let rest on
board for 20 minutes.
Punch down; divide dough in half.
With a rolling pin, roll each portion into an 8 x 12~
inch rectangle.
Beginning with upper 8-inch edge, roll dough towards
you. Seal with thumbs or heel of hand after each
complete turn. Seal final seam and edges well.
Place in greased 8% by 4% by 25/s-inch loaf pans.
Brush with cooking oil.
Cover pans loosely with oiled wax paper, then with
plastic wrap.
When ready to bake, remove from refrigerator. Carefully uncover dough; let stand for 10 minutes at room
temperature. Using a greased wooden pick or metal
skewer puncture any surface bubbles which may have
formed on the dough.
Bake at 400 degrees for 30-40 minutes, or until done.
~ THE POST-COURIER COOKBOOK
11
Wheat Germ Cinnllmon Spiral

4%-5% cups flour
2 packages yeast
1/z cup warm water
1% cups warm milk
2 tablespoons sugar
1 tablespoon salt
1/4 cup butter or shortening
1/z cup wheat germ
1/4 cup granulated sugar
1 tablespoon cinnamon
Cooking oil
Measure flour onto wax paper.

Sprinkle yeast into 1/z cup warm water in large,
warm bowl. Stir until dissolved.
Add warm milk, sugar, salt and butter.
Stir in 2 cups flour. Beat mixture with rotary beater
until smooth (about 1 minute).
Add wheat germ and 1 cup more flour. Beat vigorously with wooden spoon until smooth ( about 150
strokes).
Scrape sides of bowl occasionally.
Stir in remaining flour gradually. Use enough flour
to make a soft dough which leaves sides of bowl, adding
more if necessary.
Turn out onto floured board. Round up into a ball.
Knead 5-10 minutes or until dough is smooth, elastic
and no longer sticky. Cover with plastic wrap, then a
towel.
Let rest for 20 minutes on board.
Punch down.
Divide dough into 2 equal portions.
Roll each portion into an 8x16-inch rectangle.
Combine sugar and cinnamon thoroughly. Sprinkle
each rectangle with half of the sugar-cinnamon mixture.
Roll up into loaves beginning with 8-inch edge. Roll
tightly. Seal final seam and edges well. Place in
greased 8% x 4% x 25/s-inch bread pans.
Brush surface of dough with oil. Cover pan loosely
12
THE POST-COUllIER COOKBOOK
with oiled , wax paper then plastic wrap. Place pans

of dough in teirigt~rator at moderately cold setting.
When rea dy to bake, remove from refrigerator. Uncover.
Let stan d for 10 minutes at room temperature while
preheating the nven. Punctute any surface bubbles with
a greased woodeh pick ot metal skewer jUst before
baking.
Bake at 400 degrees for 30-40 minutes or until done.
Bake on a lower oven rack position for best results.
Remove from pans immediately. Brush top crust with
margarine if desired.
Cool on racks.
-,
Loved And Lost

The foliowing bread recipes do not employ the new
baking technique, but belong in the "loved and lost"
category. They're recipes that have appeared in the
food pages 0 the Charleston Evening Post or The
News and Courier anq rarely does a week go by Without letters from readers who say they'v~ loved and
lost them.
The first is for a Sour:.Dough French Brend and
came frotn John Rahn Braue who lives in Texas : Mr.
Braue rece~tly compiled his family's favorite bread
recipes in "Uncle John's Original Bread Book," o~eof
the best books on bread-making you'll find artywMre ;
The recipe fot Golden Gate Snack Bread won $25,000
for the woman who developed and entered it irt the
1966 Grand Nati ~nal Bake-Off. The recipe for Cinnamon
Raisin Wheat Germ Bread has been asked for again
and again-and once you sample it you'll know why.
-,
Sour-Dough
13
French Bre<1d
1 cup starter
1 cup lukewarm water
1 tablespoon shortening, soft, melted
1% teaspoons salt
4 cups flour
Pinch of soda
In a large mixing bowl combine first four ingredients. Stir this mixture until dissolved and blended; add
flour; mix well.
Place on lightly floured board. Turn dough over several times until it handles easily and is elastically
smooth. Place in greased bowl, cover and let rise in
warm place for 2 hours.
Punch dough down and knead about 20 times, until
all air is removed. (Use rolling pin and press out air.)
Now roll dough into oblong shape, take long side and
roll, sealing edges. Seal very well and gently stretch
bread into desired length.
Place on a greased baking sheet, tin or earthenware.
Sprinkle with corn meal or bran. Brush top of loaf
with water and slash it diagonally in several places.
Again let rise for about 90 minutes in warm place.
Bake at 450 degrees for at least 10 minutes, then
lower the temperature to 375 degrees, and bake for
20 minutes more. The bread should be a golden browri.
Remove from oven to cooling rack.
14
Sour-Dough
Starter
6 potatoes
2 quarts boiling water
1/ 3 cup sugar
3 tab1espoons salt
1 cup lukewarm water
1 package yeast
Be sure you cook the potatoes in boiling water until they are very tender.
Drain and save the water.
Set the potatoes aside to be mashed.
Dissolve the yeast in lukewarm water. Mash potatoes; add them to remaining ingredients, including
the potato water. Stir until creamy and place in large
bowl or crock. Cover and place in warm spot to ferment for about 48 hours. Then store in a cold place
in jars and use as needed.
-,
~ THE POST-COURIER
COOKBOOK
15
Golden Gate Siwek Bread

2 packages yeast
1 cup warm water
4 to 41/2 cups flour
1 cup (8-ounce jar) pasteurized process cheese
spread
2 tablespoons sugar
2 tablespoons soft butter
1 teaspoon salt
Buttery Onion Filling
Soften yeast in warm water in large mixer bowl.
Add 2 cups flour, cheese spread, sugar, butter and
salt. Beat 2 minutes at medium speed of mixer. Gradually add remaining flour; mix thoroughly. Cover; let
rise in warm place until light and doubled in size, about
30 minutes. (Meanwhile, prepare filling.)
Roll out dough, half at a time, on floured surface to
a 16 x 11-inch rectangle . Spread each with half of filling.
Starting with 16-inch side, roll up, jelly-roll fashion.
Seal edges and ends. Place diagonally, seam-side down,
on greased cookie sheets. Using knife or scissors, make
a lengthwise cut down center, halfway through loaf.
Cover; let rise in warm place until light, about 45 minutes. Bake at 350 degrees for 30 to 35 minutes.
Buttery Onion Filling

Combine 112cup soft butter with 1 package
soup mix; blend well.
onion
16
Cimwmon
Raisin 1Fheat Germ Bread
5%-6 cups unsifted flour

2 packages yeast
1 cup warm water
1 cup warm milk
112cup sugar
2112teaspoons salt
2 teaspoons cinnamon
2 tablespoons shortening
1 cup wheat germ
2 eggs
1 cup seedless raisins
Measure flour onto wax paper.
Dissolve yeast in warm water . Stir .
Combine warm milk, sugar , salt, cinnamon and
shortening in large mixing bowl. Stir to dissolve.
Beat in yeast mixture, wheat germ, eggs and 2 cups
flour with rotary beater until smooth.
Stir in raisins.
Add 3112to 4 cups remaining flour gradually. If necessary , use enough more flour to make a soft dough
which leaves sides of bowl. Turn out onto lightly
floured board. Knead 5-10 minutes or until dough is
smooth, elastic and no longer sticky.
Place in lightly greased bowl. Grease top of dough.
Cover with wax paper . Let rise in warm place (80-85
degrees) until doubled (1-1112hours). Punch down .
Divide dough into 2 equal portions. Shape into 2
round loaves or 2 regular loaves as desired.
Place round loaves on greased baking sheet or in 2
greased 8-inch pie pans. Place regular loaves in greased
81l2x4112x2S/s-inch
bread pans. Let rise in warm place
until doubled (1-1112hours).
Bake at 375 degrees for 3-0i-35minutes or until done.
Remove from pans immediately. Cool on racks.
Decorate with powdered sugar icing and candied
cherries or raisins.
Basic, ready for trimming

17.
18
MIXES
THE POST-COURIER
COOKBOOK
Page
Bacon Waffles ___________________________________

_24
Butterscotch Pecan Rolls __
______________________
___20
. 23
Chocolate Brownies
_______________________________
20
Chocolate-Fleck Nut Bread
_________________________
Corn Bread
________________________________________
25
Cranberry Muffins ________________________________21
24
Crisp Waffles ______________________________________
E-Z Pancakes
______________________________________26
Frank Pancakes __________________________________
26
Fruit Shortcake
___________________________________
22
Ginger Cookies _______________
_____________________
25
Jelly Muffins
__. __________
_________________________21
Lowcountry Cake Blend
__________________________
_19
Luncheon Waffles _________________________________
_24
Lattice-Top Pie Technique
---------------------- 28
Make-Your-Own Mix ____________
___________________
22
Marmalade Muffins
____________________
__________21
Nut Waffles _______________________________________
24
Pastry Mix
______________________________________
27
Pastry Shell, Baked
____ . ------------------------
28
Unbaked
______________________
__
__________________
27
Spice Cupcakes
________________ ___________
_______26
Sunday Brunch Muffins
_____________________
_ _ ____21
Tiny Hot Beef Biscuits
___________________________
23
THE POST-COURIER COOKB00ff
Koeksisters
1 cup milk
1-3 cup dark brown sugar , firml y packed
1 teaspoon salt
1/2 cup butter
% cup warm water
1 package yeast
2 eggs
2 teaspoons grated orange peel
1 teaspoon nutmeg
4 cups flour
Peanut oil
1% cups sugar
% teaspoon cinnamon
1 cup boiling water
Scald milk; stir in brown sugar, salt and butter. Cool
to lukewarm.
or crumble in yeast; stir until dissolved. Add lukewarm milk mixture, eggs, grated orange peel, and
nutmeg ; mix 4ntil well blended . Stir in flour. Cover
tightly.
Refrigerate 2 hours or overnight.
kept in refrigerator up to 4 days.)
(Dough may be
Divide dough in half.

On well floured board roll one half the dough to a
rectangle , 14 x 6 inches. Cut into nine 1112-inchstrips.
Cut these in half making 18 strips, 3 x 1112-inches.
Divttle each strip in thirds by cutting to within %-inch
of one end. Braid; seal ends well. Repeat with remaining half of dough .
Fry in deep hot peanut oil (375 degrees) until golden
brown on each side. Drain well.
Combine 1% cups sugar and cinnamon. Stir in boiling water. Cook over medium heat until mixture comes
to a full boil. Dip Koeksisters in syrup. Serve cold.
Makes about 3 dozen.
Cheese-Bacon Clover Leaf Rolls

51/z to 61/z cups flour
2 packages y.east
1/ 2 cup warm water
1% cups warm milk
2 tablespoons sugar
1 tablespoon salt
1/z cup grated sharp Cheddar cheese
1-3 cup (6 slices) bacon, fried crisp and crumbled
1/zcup minced onion
Cooking oil
off and pour measured flour onto wax paper.
or crumble in yeast; stir until dissolved.
Add warm milk, sugar, salt and butter .
Add 1 cup flour. Beat vigorously with a wooden
spoon until smooth (about 150 strokes).
Stir in cheese, bacon and onion.
smooth and elastic, about 5-10 minutes . Cover with
plastic wrap, then a towel. Let rest on board for 20
minutes.
Punch down; divide dough into 3 equal portions .
Shape each portion into 30 smooth round balls.
Place 3 balls each in greased muffin cup.
Brush with oil.
Cover pans loosely with plastic wrap .
Refrigerate 2 to 24 hours .
When ready to bake, remove from refrigerator. Carefully uncover dough; let stand at room temperature
for 10 minutes . Bake at 425 degrees for 15-20 minutes
or until done. Remove from pans immediately.
Brush tops with butter, if desired.
Makes 2112dozen cloverleaf rolls.
19.
There are many fine cake mixes on the market and

one of the reasons for their success is the low incidence
of baking disasters when they are used.
Despite the availability of mixes, though, a woman
still likes to bake in the old way in order to satisfy her
own creative instinct. Also, the woman who works and
who enjoys cooking , often finds it a relaxing change of
pace from office routine :
However, when one has only a limited amount of time,
it is helpful to ha ve some of the materials already
mixed and waiting for the addition of the things that
make the difference.
In this section you will find the recipe for Lowcountry
Cake Blend, a cake mixture that may be stored 3 to 4
weeks in a loosely covered jar in a cool, dry place
or in the refrigerator; this makes about 6 quarts .
There is another recipe for a biscuit mix you can use
a pastry mix blend.
Lowcountry
Cake Blend
5 pounds flour
1/ 2 cup baking powder
3 tablespoons salt
3 1/ 2 cups vegetable shortening
Combine dry ingredients in large bowl; cut in shortening with a pastry blender until mixture resembles coarse
meal.
That's it.
20
Butterscotch
Pecan Rolls
3 cups Lowcountry Cake Blend

3h cup (about) milk
113cup firmly packed brown sugar
1A cup butter
1/4cup firmly packed brown sugar
Y2cup chopped pecans
Measure blend into bowl. Add milk and mix until soft
dough is formed. Turn out on floured board and knead
20 turns. Roll % inch thick. Cream 2 tablespoons butter
and 113cup brown sugar together thoroughly; spread on
dough. Roll as for jelly roll and cut in 1-inch slices.
Meanwhile, melt remaining butter in 8-inch square
pan. Add remaining brown sugar and mix well. Sprinkle
nuts on top. Place rolls in pan, cut side down. Bake at
375 degrees for 35 minutes, or until done. Invert at once
onto plate.
Makes 12 rolls.
Chocolate-Fleck
Nut Bread

% cup sugar
1 egg beaten
% cup milk
112cup orange juice
1 package (4 ounce) sweet cooking chocolate, chopped
% cup chopped walnuts
2 teaspoons grated orange rind (optional)
Combine blend and sugar in large bowl. Then combine
egg, milk, and orange juice. Add to dry ingredients.
Beat vigorously about 30 seconds. Stir in chocolate,
nuts and orange rind. Spoon into a well-greased 9x5-inch
loaf pan. Bake at 350 degrees for 55 or 60 minutes, or
until cake tester inserted into center comes out clean.
Let stand in pan about 15 minutes. Then remove from
pan and cool thoroughly on rack. Store, wrapped in foil
or transparent wrap. Let stand for one day before slicing to develop flavor.
21
Sunday Brunch Muffins

%
cup sugar
2 eggs, well beaten

1%
%
cups milk
cups melted butter
Measure blend into bowl. Add sugar, eggs, and milk.

Add melted butter. Then mix only until dry ingredients
are dampened. Fill greased medium muffin pans twothirds full. Bake at 425 degrees for 20 minutes. Makes
about 1-112dozen medium muffins.
Marmalade Muffins
Prepare as for Sunday Brunch Muffins, omitting sugar
and mixing 6 tablespoons orange marmalade with milk.
Before baking, top each muffin with 1/2 teaspoon orange
marmalade.
Cranberry Muffins
Prepare as for Sunday Brunch Muffins, adding 2 cups
chopped cranberries that have been sprinkled with 1/4
cup sugar to the dry ingredients. Proceed. as directed.
Jelly Muffins
Prepare as for Sunday Brunch Muffins; before baking, top each muffin with 1 teaspoon jelly or jam (any
flavor).
22
Fruit Shortcllke
% cup sugar
1 egg, well beaten
V3 cup milk
Melted butter
2 quarts sweetened peaches (or other fruit in season)
Combine blend and sugar in a bowl. Blend egg and
milk; add to dry ingredients and stir only until a soft
dough is formed. Then knead 20 times on a lightly
floured board.
Divide dough in half and roll each half into a large
round about 7 inches in diameter and 1/4 inch thick.
Place one round in a well-greased 8-inch layer pan,
brush with melted butter, top with remaining round,
and brush with melted butter. Bake at 425 degrees about
15 minutes, or until golden brown.
Serve warm with fruit between halves and over top.
Garnish with prepared whipped topping or whipped
cream, if desired. Makes 6 to 8 servings.
Make-Your-Own
2
9
1
4
Mix
cups vegetable shortening

cups sifted flour
tablespoon salt (more, if you prefer)
tablespoons baking powder
Combine sifted flour, salt and baking powder. Stir

well. Sift into a large bowl. Add vegetable shortening.
Using pastry blender, distribute shortening throughout
the dry ingredients until mixture resembles coarse corn
meal. Store in a closed canister on your pantry shelf.
Makes about 13 cups.
23
Tiny Hot Beef Biscuits

1 cup ::\Iake-Your-Om1 ::\Iix (do not pack)
cup finely chopped Dried Beef
2 teaspoons prepared mustard
~2 teaspoon Worcestershire sauce
1/1 cup milk
12
Blend the dried beef, mustard. and Worcestershire

sauce. Stir into the Mix . Add the milk all at once.
Stir until just blended. Drop penn y-sized mounds of
dough from a teaspoon onto a baking sheet. Bake in
a very hot oven (450 degrees) about 7 minutes. Serve
hot. To keep hot for buffet service, place in bowl or
basket on a heated tray or in a napkin-lined chafing dish
without cover. Makes about 32 tiny biscuits.
Chocolate Brownies
P/2 cups Your-Own-Mix (do not pack)
1 cup sugar
1 cup chopped pecans
2 eggs, well beaten
112teaspoon vanilla
2 squares (1 ounce each) unsweetened
melted and cooled
chocolate.
Blend Mix, sugar, and pecans. Add eggs, vanilla, and

chocolate. Mix thoroughly. Pour into an 11 by 7 inch
greased pan. Bake in a moderate oven (350 degrees)
22 minutes. Cut into squares before removing from pan.
24
Crisp TVaffles
l1/2 cup Make-Your-Own Mix (do not pack)
2 teaspoons sugar
1 egg, separated
1 cup milk
Blend Mix and sugar. Gradually add beaten egg yolk
mixed with milk . Mix thoroughly . Fold in stiffly beaten egg white. Pour about
1/ 2
cup of the mixture onto a
heated waffle baker and bake. Makes 4 to 5 waffles.
Bacon W af fies
Cut 5 slices bacon into small pieces.
Pan-fry.
Drain
off fat. Add bacon pieces to Crisp Waffle batter. Blend.

Bake
Luncheon W af fies
Cut 1/z loaf of canned luncheon meat into slices, then
cut thin strips. With fork, toss together
meat and
1/2
tablespoon prepared mustard. Sprinkle meat generously

over Crisp Waffle batter on waffle baker. Bake.
Nut Waffles
Increase
sugar
in Crisp Waffle recipe
Add 1/4 cup chopped nuts to batter.
Bake.
to 1/4 cup.
25
Corn Rrea<l
2 cups Make-Your-O wn Mix (do not pack)
1 cup corn meal
% cup sugar
I/ 2 teaspoon soda
1 tablespoon vinegar
1 cup milk
1 egg, beaten
Blend Mix, corn meal, sugar , and soda. Pour vinegar

into milk to make sour milk. Add th~ combined sour
milk and egg to the Mix mixture. Stir quickly and
vigorously until just mixed . Pour batter into an 8 by 8
by 2 inch pan, bottom rubbed with shortening . Bake in
a hot oven (425 degrees ) about 30 minutes.
Ginger Cookies
3 cups Make-Your-Own Mix (do not pack)
1/4 cup sugar
1% teaspoons ginger
1 teaspoon cinnamon
1 teaspoon ground clove
1 teaspoon allspice
1/4 teaspoon baking soda
1/4 cup milk
1 egg, slightly beaten
% cup molasses
Blend Mix, sugar, spices, and soda. Add milk, egg,
and molasses. Beat thoroughly. Drop by teaspoonfuls on
greased baking sheet. Bake in a moderate oven (375
degrees) 12 to 14 minutes.
Store in loosely covered container.
26
E-Z Pancakes
1% cups Make-Your-Own Mix, (do not pack)
1 tablespoon sugar
% cup milk
1 egg, well-beaten
Blend Mix and sugar. Stir milk and egg into Mix until
blended . Drop batter from tablespoon onto hot, lightly
greased griddle. Spread cakes out lightly with back
of spoon. Cook on one side until puffed , full of bubbles,
and cooked on the edges. Then turn and cook on the
other side. Serve immediately.
Frllnk Pancakes
Add 2 franks, sliced thin, to one recipe of E-Z Pancake batter. Makes 12 medium cakes.
Spice Cupcakes
1% cups Make-Your-Own Mix (do not pack)
% cup packed brown sugar
1 teaspoon cinnamon
1/ 2 teaspoon nutmeg
% teaspoon ginger
112cup chopped nuts (or dates or raisins)
1% teaspoons vinegar
% cup milk
1 egg, beaten
Blend Mix, sugar , spices, and nuts. Pour vinegar into
milk to make sour milk. Add combined sour milk and
egg to Mix mixture . Beat thoroughly. Pour batter into
greased muffin pans. Fill one-half full. Bake in a moderate oven (350 degrees) about 25 minutes. Cool slightly. Remove cupcakes from pan. Frost with Orange
Icing.
-,
27
Pastry Mix
4 cups vegetable shortening
12 cups unsifted flour
2 tablespoons salt
Sift flour with salt into large bowl. Cut in shortening
using a pastry blender until mixture is the consistency
of corn meal and small peas. Store in covered container in a cool place. Use as needed to make pie
dough. Makes about 18 cups.
To Make The Pastry

Pastry Mix
Size of Pie
One crust, 7 or 8 inch __ B4 cups
Two crusts , 7 or 8 inch __ 2 cups
One crust, 9 inch ______ 11/! cups
Two crusts, 9 inch ______ 21/2 cups
Eight 31/2 inch tart shells 41/2 cups
1
2
2
3
5
to
to
to
to
to
2
3
3
4
7
Water
tablespoons
tablespoons
tablespoons
tablespoons
tablespoons
Place Pastry Mix in bowl. Sprinkle cold water a little

at a time over different parts of Pastry Mix. Toss
together lightly with a fork. Use as little water as
possible, just enough to moisten dough. Place dough on
waxed paper. Knead 3 times. Press gently with the
paper into a ball. Let stand at room temperature for
15 to 20 minutes.
For Baked Pastry Shell

Prick pastry with fork. Bake in very hot oven (45 degrees) 10 to 12 minutes.
For Unbaked Pastry Shell

Add filling to fluted unbaked pie shell. Bake according to directions for filling.
28
-,
Lattice-Top
Pie Technique
Prepare pastry dough for a 2 crust, 9 inch pie. Divide dough. Roll out and fit iower crust into pan.
Roll out top crust. Cut pastry into strips 112inch wide .
Place filling into lower crust. Lay pastry strips about
1 inch apart over the filling. Turn every other strip
back. Place a strip diagonally across the c~nter.
Return folded strips to first position. Turn back alternate strips that were flat as first diagonal strip was
placed. Lay second strip diagonally . Return folded
strips to flat position. Continue this process to the
edge . Then work from the center to the opposite edge
in the same manner. This will give an over-under effect typical of an old-fashioned lattice topped pie.
Cut strips even with edge of pan. Fold lower crust
over these ends. Press together lightly. Flute to form
standing edge.
chicken
The
budget-balancer
of the
'sixties
29.
30
CHICKEN
Page
Benne Chicken
_______________
_____________35
Blushing Chicken _ .. ---- _____________
______________31
CHICKEN
_------ - __________________________
44
A-Go-Go ______
Aspic __________.. ________________
-------------46
Breast Sandwich
______________________________
36
Creamed Breast
________________________________
38
Mousse
---- -- __________________________
_____ 37
Over-The-Coals
_ -------- _____________________
44
Rice __________-- -- _____________________________
37
Sophia ____ _____.. ------------------------- ___ 33
Sweet And Hot __------------------------------41
East India Chicken _ ----------------------------45
Flaming Chicken _ ______________________________
39
Honey-Broiled Drumsticks
------- - ------------- --- 40
47
Jellied Chicken Roll -- --------------------------Mahogany Chicken __________________________
_____ 37
Orange Glazed Chicken ______________________
_____ 34
Oven-Barbecued Chicken _____________________
____ 43
Poulet A L'Oignon Et A L'Orange ________________42
Skillet Chicken Supper
--------------------------40
Twin Chickens L'Orange ---------------------------32
31.
Blushing Chicken
Breast of 3 pounds broiler-fryers, split
1 stick butter
1/z cup white wine
1 12-ounce jar currant jelly
1/z pint sour cream
Monosodium glutamate
Skin breasts. Sprinkle with monosodium glutamate.
Preheat electric skillet. Melt butter.
Brown chicken on both sides at 360 degrees. Add
wine. Simmer 15 minutes with cover on at 280 degrees. Melt currant jelly in the sauce. Baste chicken
thoroughly.
Simmer 15 minutes more without cover at 300 degrees. Turn frequently and baste.
Add sour cream to sauce and blend.
Simmer at low heat for 5 minutes.
32
Twin Chickens l'Onmge

2 whole broiler-fryers
1 teaspoon salt, divided
6 oranges, divided
3' sprigs of tarragon, divided
1 garlic clove, sliced in half
4 tablespoons sugar
1/4 cup red wine vinegar
2 cups chicken stock
4 peppercorns
1 tablespoon cornstarch
Watercress
Sprinkle cavity of each chicken with 1/zteaspoon salt.
Hook wing tips into back.
Remove peel of 1 orange with vegetable peeler. Cut
peel into long strips and reserve for sauce. Squeeze
juice from this and 3 other oranges and reserve juice
for sauce. Cut 2 of the squeezed oranges into small
chunks.
Fill body cavities with orange chunks and one sprig
of tarragon each.
Tie legs together with strings, then tie legs and tail
together.
Rub each chiclrnn with garlic clove.

Place chickens in shallow open roasting pan. Roast
at 375 degrees ,. 30 minutes per pound.
Meanwhile, prepare sauce.
Stir sugar and vinegar together in saucepan; bring
to boiling, stirring until sugar is dissolved. Reduce heat
and simmer about 5 minutes or until mixture thickens
slightly. Add stock, remaining sprig of tarragon, peppercorns and salt to taste. Bring to boil; let simmer about
10 minutes. Add reserved orange juice.
Strain sauce into bowl; add reserved orange peel.
Pour sauce over chickens during the last 112hour of
roasting, basting frequently.
Remove chickens from pan onto heated serving platter; remove cavity filling.
Stir a little water into cornstarch and stir mixture
into orange sauce in pan. He~t sauce to boiling, ~ti:rring
until smooth, clear and thickened. Garnish witp. slices
of remaining 2 oranges and watercress. Yield: 8 servings.
THE POST-COURIER
COOKBOOK
33
Chicl.en Sophia
1 8-ounce carton yogurt
1 tablespoon flour
1 3-pound frying chicken, cut up
3 tablespoons rendered chicken fat or butter

1h cup grated
onion
2 tablespoons paprika
1/.t teaspoon dried marjoram or savory
1 teaspoon salt
1112cup dry white wine
1 chicken bouillon cube
1 tablespoon sugar
112pound fresh mushrooms sliced lengthwise
Mix yogurt with flour until completely smooth and let
stand at room temperature while chicken is cooking.
Heat chicken fat or butter in a !1eavy kettle. Add
chicken pieces and cook and turn until brown on all
sides. Remove chicken and keep warm.
Add grated onion to drippings and cook about 5 minutes until tender. Add remaining ingredients except
mushrooms, and stir until smooth. Add browned chicken pieces.
Cover and cook over low heat about 40 minutes.
Add mushrooms and cook 10 minutes longer.
Just before serving, add yogurt and heat and stir until
sauce is smooth and hot.
Sprinkle chicken heavily with additional paprika and
serve with hot buttered noodles.
Serves 4 to 5.
34
Orange Glazed Chicken

1 can (6 ounces) frozen orange juice concentrate,
thawed, undiluted
1/ 4 cup water
2 tablespoons soy sauce
V4 teaspoon pepper
1 teaspoon salt
1 garlic clove, crushed
2 tablespoons slivered candied ginger
1 broiler-fryer cut in serving pieces.
Combine undiluted orange concentrate, water, soy
sauce, pepper, salt, garlic clove and candied ginger.
Pour over chicken pieces in shallow dish; let marinate
in refrigerator about 3 hours or overnight, turning occasionally.
Remove chicken from orange sauce and place in
baking pan. Bake at 375 degrees, brushing frequently
with orange sauce until tender, about 45 minutes. If
desired, heat any leftover orange sauce and serve hot
with chicken.
Yield: 4 servings.
SAUCY CHICKEN-Arrange 6 chicken halves in greased baking dish. Dot with 2 tablespoons butter; sprinkle with salt and
pepper, bake at 425 degrees for 15 minutes or until golden
brown. Meanwhile, in saucepan, combine 11/4cups orange juice,
1/z cup raisins, 1/4 cup chutney, 1/z cup split and blanched almonds, 1/z teaspoon cinnamon, 1/zteaspoon curry and a dash of
thyme. Simmer for 10 minutes. Pour sauce over browned chicken. Bake at 350 degres for 1 hour or until chicken is tender.
Garnish with tiny orange sections and banana slices. Serve with
condiments.
35
Benne Chicken
1/3 cup benne seeds
cup flour
1 teaspoon paprika
1 tablespoon salt
% teaspoon pepper
Grated peel from 1 orange
1 21/z-or 3-pound fryer, cut in serving pieces
Butter
1/z cup powdered cream
2 tablespoons flour
P /2 cups water
112cup orange juice
~2
Combine benne seeds, 1/z cup flour, paprika, salt,

pepper and grated orange peel in paper bag; add
2 or 3 pieces of chicken at a time and shake bag to
coat chicken well. Save leftover seasoned flour for
the sauce.
Brown chicken slowly in hot butter in skillet.
While chicken is browning, in small saucepan combine powdered cream, 2 tablespoons flour plus seasoned flour left over from coating chicken; add water
and orange juice. Cook, stirring constantly, until sauce
comes to a boil and thickens.
When chicken is browned, place pieces on large
oven-proof serving platter or in shallow casserole. Pour
off all but 1/4 cup fat from skillet; add cream-orange
sauce and cook and stir over low heat, loosening
browned bits from skillet, until thoroughly blended.
Spoon sauce around chicken.
Cover and bake at 325 degrees for 45 minutes; remove cover and continue baking for 15 minutes, or
until chicken is tender. Garnish with orange slices, if
desired.
Makes 4 servings.
36
Chicken Breast Sandwich

4 whole chicken breasts, boned
4 slices Swiss cheese
1/ 2 pound cooked shrimp
1 egg, slightly beaten
1/4 cup butter
1/4 pound fresh mushrooms, sliced
113cup white wine
2 tablespoons instant blend flour
1 teaspoon salt
1/z teaspoon pepper
1/ 2 cup light cream
2 tablespoons minced parsley
Remove skin from chicken breasts. Flatten each,
using wooden mallet.
Place 1/z slice cheese, 8 shrimp and remaining 112
slice cheese on each half of chicken breast. Top with
other breast half. Moisten edges of chicken in egg .
Melt butter in skillet. Saute chicken fot 1.0 to 12 minutes over medium heat (325 degrees). Turn and cook
on other side 6 minutes. Remove to side dish, covered.
Place mushrooms in skillet. Pour in wine and simmer
until liquid is reduced to half . Blend in flour, salt,
pepper and cream. Cook over low heat, stir constantly,
until sauce thickens. Serve over chicken and garnish
with parsley.
Serves 4.
CURRIED CHICKEN - Wash broiler-fryer, cut in serving
pieces and dry thoroughly with paper towels. Sprinkle chicken
pieces with 1 to 2 teaspoons curry powder, rubbing into meat on
both sides. Arrange chicken pieces in baking dish, skin side
down. Combine 1/z cup orange juice, 1/z cup honey and 1/4 cup
prepared mustard in saucepan; simmer for 5 minutes. Pour
over chicken and bake at 375 degrees, 30 minutes. Turn chicken
and continue baking an additional 20 to 30 minutes until tender
and richly browned. Remove chicken to serving platter. Add
orange cartwheels to sauce and heat 1 minute. Sauce may be
poured over chicken or served in separate dish to be spooned
over rice .
...,
37
Chicken-Rice Casserole
2 (21/2-pound) fryers
2 cups uncooked rice
1 (8-ounce) can mushrooms
1 stick ( 1/z cup) butter
1 small onion
6 chicken bouillon cubes
Salt and pepper to taste
3 1/ 2 cup water
Flour the chicken and brown in a small amount of

oil.
Place rice in greased casserole .
In blender put salt, pepper, onion, bouillon cubes
and liquid from canned mushrooms. Blend until onions
are chopped very fine; add water.
Sprinkle mushrooms over rice in casserole . Pour
blender mixture over rice and mushrooms. Place
chicken on top; dot generously with butter. Cover and
bake at 350 degrees for 11/zhours.
If no blender is available, grate onion, melt bouillon
cubes in water and add seasoning.
Mahogany Chicken
6 large pieces serving chicken
1 stick butter
1 cup cream sherry
Salt and pepper to taste
Rosemary (optional)
Season chicken with salt and pepper; sprinkle with
rosemary (optional) or other favorite spice.
Place chicken pieces close together and skin - side
down in baking pan. Slice butter over the chicken;
pour on the cream sherry. Bake at 425 degrees for
15 minutes, then turn pieces skin-side up. Continue
baking until tender, 40 to 46 minutes longer.
The cream sherry accounts for the mahogany color
because the natural grape sugar in the wine caramelizes as it cooks.
38
....,
Creamed Breast OJ Chicken
6 rounds of Cream Bread
6 boned chicken breasts (cooked )
1 basket fresh mushrooms
% cup butter
3 paper-thin slices of onion
Salt , pepper and marjoram to taste
1 cup thick cream sauce
2 heaping tablespoons sour cream
3 tablespoons sherry
Cut Cream Bread (available at the bakery) about
1-inch thick; toast. Place in serving dish and top each
slice with a boned breast of chicken .
To prepare the sauce, saute the mushrooms in butter; season with salt , pepper and marjoram and the
paper-thin slices of onions; add the cream sauce (prepared earlier from your favorite recipe), then stir in
sour cream and sherry. Spoon this sauce over the
chicken breasts on toast rounds; sprinkle with paprika
if desired.
CHICKEN CASHEW-Peel 2 oranges; cut into cartwheels. Cut
cartwheels in quarters ; sprinkle with 1 tablespoon sugar . Season
4 chicken breasts with salt and pepper, sprinkle with :% cup
flour. In skillet, brown chicken in % cup hot oil. Place in shallow baking dish. In saucepan, combine 1 teaspoon grated orange
peel, 1 cup orange juice, 1/3 cup water, 1 tablespoon cornstarch,
1/4teaspoon nutmeg or mace, 1/4teaspoon salt, 1 teaspoon sugar
and 2 tablespoons butter. Bring to boil, stirring constantly; reduce heat, simmer 30 seconds. Pour over chicken breasts; cover and bake at 350 dgrees 40 to 60 minutes. Drain orange quarters and stir half into 1 cup sour cream; spoon over chicken.
Return to oven 8 to 10 minutes. To serve sprinkle chicken with
2 tablespoons sliced cashew nuts, and garnish with remaining
sweetened orange pieces.
-,
39
Flaming Chick .en

1 baking hen cut in serving pieces
% cup butter
2 ounces brandy
2 tablespoons flour
1 bottle Burgundy
1 cup tiny pearl onions
% pound fresh mushrooms
Bouquet garni
Salt to taste
1 cup crisp croutons
Melt the butter in heavy pan; brown chicken pieces

on all sides . Pour brandy over hot chicken and butter in pan and set it aflame; spoon liquid over chicken.
When flame dies , sprinkle chicken with flour.
Bring Burgundy to a boil and flame this. (If your
Burgundy is reluctant to flame, don't worry--it
just
means that the alcoholic content is not great enough to
burn off-the flavor is there. Pour Burgundy over the
chicken.
Add pearl onions, mushrooms and bouquet garni
(made of parsley, thyme and bay leaf tied together
in a bent rib of celery). Season well with salt; simmer over low heat for about half an hour. By this time
the wine will be considerably reduced. Remove the
bouquet garni.
Arrange the chicken on a heated platter with crisp
croutons sprinkled around . Strain the sauce through a
fine sieve and pour it over and around the chicken.
40
Honey-Broiled
Drumsticks
2 tablespoons softened butter or margarine

1 tablespoon honey
1 teaspoon kitchen bouquet
112 teaspoon salt
Vs teaspoon pepper
8 chicken legs or 4 legs and thighs, disjointed
Hot cooked rice
Combine softened butter, honey, kitchen bouquet, salt
and pepper . Brush chicken with butter mixture and arR
range skin side down on broiler pan. Broil 7 to 9 inches
from heat ( check your oven manual for exact distance
and time ) until chicken is browned and tender , about
35 minutes. Arrange chicken crown-fashion around a
mound of rice . Skim excess fat from pan drippings;
pour drippings over chicken and rice. Garnish with watercress.
Makes 4 servings.
Skillet Chicken Supper

2 pounds chicken parts
1 can ( 11 ounces) condensed bisque of tomato soup
1 can ( 3 ounces) sliced mushrooms
Dash pepper
1 can (8 ounces) cut green b~ans, drained
1 can (8 ounces) whole onions, drained
Brown chicken in butter in skillet. Pour off drippings.
Add soup, mushrooms, and pepper. Cover; cook over
low heat 45 minutes. Stir often. Add gr een beans and
onions; cook 5 minutes longer.
Makes 4 to 6 servings.
41
Chicken Sweet And Hot

1 tablespoon melted butter
1/z cup red currant jelly
1/4cup Worcestershire sauce
1 cup orange juice
1 clove garlic, minced
1 tablespoon mustard with horse-radish
1 teaspoon powdered ginger
3 dashes of Tabasco
1 frying chicken, quartered
Salt, pepper
3 cups cooked rice
Blend together the first 8 ingredients; heat until jelly
melts. Season chicken pieces with salt and pepper. Pour
marinade over chicken and marinate 2 to 3 hours. Cover
and bake at 350 degrees for 1 hour. Uncover, increase
temperature to 400 degrees and continue cooking 30
minutes, basting occasionally . Serve over beds of hot
fluffy rice.
Makes 4 servings.
42
Poulet a l'Oignon
et a l'Orange
2 (2-1/2 pound ) broiler-fryers , split

2 medium navel oranges , unpeeled , cut in thick slices
1 {13/s-ounces J envelope onion soup mix
1 ( 6 ounce ) can frozen orange juice concentrate,
thawed
1 cup water
Preheat oven to 400 degrees. Place chicken and orange

slices in large roasting pan. Blend onion soup mix with
orange juice concentrate and water . Spoon some of onion mixture over chicken and oranges. Bake about 1-1/ 2
hours, or until tender and glazed, basting with remain~
ing onion mixture, turning occasionally. Serve with pan
juices.
Makes 6 to 8 -servings.
ICI ON !Alt'Ll; il\UTfAtS
/;#
C2J
Oven-Barbecued
43
Chicken
1 (3-31/2-pounds ) broiler-fryer, cut up.

% cup water
1 large onion , sliced
1/z cup catsup
2 tablespoons prepared mustard
112cup corn oil
1/4 cup vinegar
112cup maple syrup
1 teaspoon hickory smoked salt
V4teaspoon pepper
Combine the catsup, mustard, corn oil, vinegar, maple syrup; stir. Pour over chicken as directed below.
Wash and clean chicken; pat dry. Cut into serving
pieces or halves. Place pieces fat side up in small
roaster or baking pan. Pour 1/ 2 cup water in bottom of
pan . Peel and slice 1 large onion and tuck slices in and
around the chicken pieces. Sprinkle with hickory
smoked salt and pepper. Place in 375-degree oven, uncovered.
Bake for 30 minutes . Remove from oven and pour
barbecue sauce over top. Return to oven and bake 30
minutes longer, basting every 10 minutes during that
time. When done, place on platter and garnish.
Serves 4.
ONE-POT DINNER-Put a large stewing chicken in a 5quart Dutch oven. Add 3 quarts water and bring water to a boil,
removing any scum which rises to the surface. Reduce heat to
simmer. Add 6 carrots, 3 parsnips (or white turnips, halved),
2 onions (each stuck with a clove), the white part only of 6
leeks, 6 ribs of celery, 1/2 teaspoon coarse black pepper, 2 tablespoons salt and a cluster of parsly. Cover and barely simmer for
2 hours. Add 6 medium potatoes and continue to simmer for 1
hour longer. Serve right from the Dutch oven-soup first, then
the chicken and vegetables. If desired, serve with cabbage
wedges-cooked separately-and don't forget the hot French
bread .
44
THE POST-COURIER
COOKBOOK
Chicken A-Go-Go
1 (3-pound) broiler-fryer chicken, cut up
1 cup bread crumbs
% cup grated Parmesan cheese
% cup chopped blanched almonds
2 tablespoons minced parsley
1 teaspoon salt
1/2 cup butter, melted
1 teaspoon minced onion
Combine bread crumbs, cheese, almonds, parsley and
salt.
Melt butter with onion in shallow baking pan.
Dip chicken pieces in onion butter and then in crumb
mixture. Place in baking pan. Bake at 400 degree, 45
minutes to one hour until tender. Baste occasionally
with pan drippings. Do not turn chicken.
Serves 4.
Chicken Over-The-Coals
2 (2-pound) broiler-fryer chickens, quartered
2 cups white wine
1 cup corn oil
1 clove garlic, minced
1 cup soy sauce
Juice of 1/z lemon
2 tablespoons Dijon mustard
1 tablespoon freshly ground pepper
Mix wine, corn oil, garlic, soy sauce, lemon, mustard
and pepper until well blended. Marinate the chicken
quarters for at least 2 hours or overnight. Reserve the
marinade. Grill the chicken quarters over hot coals
about 35 minutes, or until desired <loneness is reached,
turning once, and brushing with the reserved marinade
as needed. Season with 1 teaspoon salt or to own taste
as served.
Serves 8.
THE POST-COURIER
COOKBOOK
45
East India Chicken

1 (2 1/ 2 to 3-pound) broiler-fryer
serving pieces
1
:i cup flour
1 tablespoon curry powder
11 2 teaspoon salt
1 2 teaspoon
pepper
1
'.i cup butter
3 chicken bouillon cubes
3 cups boiling water
1 large onion , thinly sliced
1 cup raisins
% cup rice
chicken cut in
Combine flour , curry powder, salt and pepper in

sturdy paper bag; add chicken pieces and shake until lightly coated. Brown chicken in hot butter. Sprinkle
onion, raisins, and rice over chicken ; add bouillon cubes
that have been dissolved in the boiling water. Reduce
heat. Cover; simmer 45 minutes or until all ingredients
are tender.
Serves 6.
46
Chicken Aspic
2 packages ( 10 ounces each J frozen asparagus
spears or 2 pounds fresh asparagus
1 can (7 ounces J \rhole pimiento , drained
4 envelopes unflavored gelatin
4 cups cold chicken broth , divided
1 can ( 6 ounces ) frozen orange juice concentrate ,
thawed , undiluted
3 tablespoons lime juice
11/ 2 cups orange sections, drained
3 cups diced cooked chicken
Orange curry dressing
Cook asparagus until barely tender. Cool and cut into
one-inch pieces. Cut pimiento with small heart cooky
cutter , dice remaining pimiento. Sprinkle gelatin on
two cups of the chicken broth in a deep saucepan to
soften . Place over low heat, stirring constantly, until
gelatin is dissolved . Remove from heat; stir in remaining chicken broth, undiluted orange concentrate
and lime juice. Chill until mixture is the consistency
of unbeaten egg white.
While mixture is chilling, place a few asparagus
pieces , pimiento hearts, orange sections and chicken
pieces in bottom of a 10 cup mold to make a pattern
if desired. Spoon some of the thickened gelatin over
top and chill until almost firm.
Fold remaining ingredients into gelatin mixture;
spoon on top of almost firm first layer. Chill until
firm.
When
garnish
dressing.
may be
ready to serve, unmold on serving platter and

with salad greens. Serve with orange curry
Yield : About 16 main dish servings. (Recipe
halved.)
To prepare the Orange Curry Dressing, combine 112

teaspoon curry powder, 4 tablespoons frozen orange
juice concentrate, 1/z teaspoon of salt and stir into 1
cup of mayonnaise; whip 1/z cup heavy cream and
fold into the mayonnaise mixture. Makes 2 cups
dressing.
47
Jellied Chicken Roll

1 large stewing chicken or 2 small stewing chickens
2 tablespoons gelatin
2 or 3 whole hard-cooked eggs
1/z cup pistachio nuts
1/z cup stuffed olives
Sauce:
1 cup heavy whipped cream
1/ 2 cup mayonnaise
1% cups finely chopped celery
3/s cup chopped almonds
1 chopped hard-cooked egg
1 tablespoon mango chutney
Use either one large chicken or two smaller ones.
Stew gently in seasoned water until tender. Remove
chicken from bones ; slice. Measure two cups broth;
to each cup add 1 tablespoon gelatin (softened first
in small amount of water so it does not become lumpy.)
Using long, narrow loaf pan, line bottom and sides
with best slices of white meat; cover with some broth
and allow to set in refrigerator.
Place whole eggs
lengthwise through center. Continue to layer chicken,
pistachio nuts and olives. (Sauteed chicken livers
may be used through center instead of eggs, if wished.)
Pour broth over all; chill until thoroughly congealed.
Make sauce by combining whipped cream, mayonnaise, celery, almonds, chopped egg and mango chutney. Chill until ready to use. Unmold Chicken Roll onto
platter; serve sauce in separate dish.
11J/~\
.._J1.---..1,
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l~0t.
~J
-,1(.
It-.,_
48
Chicken Mousse
1 en velope unfla vored gelatin
1/:1 cup white \vine
1 cup mayonnaise
2 tablespoons lemon juice
1
/ 2 teaspoon
Worcestershire
Dash Tabasco
1 teaspoon salt
2 cups diced cooked chicken
% cup sliced stuffed olives
1 tablespoon cut chives
1 cup whipping cream
Salad greens
Soften gelatin in wine; dissolve over hot water. Cool.
Combine mayonnaise , lemon juice, Worcestershire,
Tabasco and salt . Fold in gelatin, chicken, olives and
chives . Whip cream ; fold in.
Spoon into 5-cup mold. Chill until firm. Unmold on
salad greens.
QUICKIE CHICKEN CASSEROLE - Cook 3 or 4 chicken

breasts in just enough water to cover until tender. Remove
from broth and cool slightly. Remove bones and skin , keeping
breast meat in one piece. Prepare 1 package stuffing mix as
directed on package, using some of the broth as liquid. Spread
in shallow baking dish. Arrange chicken breasts on top. Combine 1% cups chicken gravy , 1/4 cup canned tomato sauce, %
teaspoon parsley flakes , 1/4 teaspoon each of dried rosemary
and tarragon and 1 teaspoon instant minced onion; pour over
chicken. Bake at 350 degrees for 20 minutes. Cut in squares to
serve . Makes 6 to 8 servings.
49.
GETTING THE
MOST FOR
YOUR MONEY
Mercenary Mary's cents-savers
50
CENTS-SAVERS
Asparagus-Egg Casserole
Page
_________________________
52
Baked Beans, Quick
_______________________________
56
Baked Stuffing Balls
______________________________
55
Beef Stew Burgundian
_____________________________
54
Blade Steak Oriental ______________________________

53
Chili-Hamburger
Bake
____________________________
61
Curried Chicken Bake _____ ______________________

62
Eggs On Deviled French Bread
__________________
57
Hamburger Cups, Stuffed

_________________________
63
Liver Loaf
________________________________________
58
_____________________
59
Macaroni And Cheese, Baked
_______________________________
64
Scotch Meat Patties
Spanish Sauce _____________________________________
55
Sweet-Sour Spare Ribs
____________________________
60
Swiss Steak --------------------------------------52

Vegetable Curry Casserole
_______________________
56
Budget-Balancers
Today's homemaker - like her mother and grandmother before her - wrestles with the problem of
balancing the food budget while getting the most for
her money. For rising living costs are not new.
Throughout history, it seems, the cost of living has
soared with our concepts of desirable living standards.
One immutable fact remains: the homemaker in
each generation is concerned with providing her family with the best food at the least cost. This is especially the case in families with growing children for it
has been estimated that calories required by a growing son are 25 per cent greater than they are for his
father.
Since about 40 per cent of every food dollar goes
for meat, poultry, fish, eggs and other protein, the
smart shopper concentrates primarily on the protein
specials in her market.
Getting the most for your money, then stretching
that "most" as far as it will go - in appetite-tempting dishes - is the surest way to banish budget blues.
52
Asparagus-Egg
Cnsserole
1 (9-ounce) package frozen asparagus spears

cuts
4 slices bread toast
4 hard-cooked eggs, sliced
1 can condensed cheese soup
1/4 cup milk
1 cup packaged bread stuffing mix
2 tablespoons melted butter or margarine
or
Cook asparagus; drain well. Trim crusts from toast,

then arrange it over the bottom of a buttered (8-inch)
square casserole. Spread sliced eggs over toast, topping
with asparagus. Combine cheese soup and milk, also
stuffing mix with butter. Cover asparagus with cheese
soup, then top with the bread stuffing. Bake in a moderate oven (350 degrees) for 15 minutes.
Yield: 4-6 servings.
Swiss Steak
1 pound beef or veal rump or round, cut about 1
inch thick
Salt and pepper
Flour
Cooking fat or oil
2 cups cooked or canned tomatoes or tomato juice
Season meat with salt and pepper, sprinkle with
flour. Pound with a mallet or the edge of a saucer.
Cut meat into serving pieces and brown in a little fat
or oil. Add tomatoes or juice, cover and simmer gently
until meat is tender - about 11/2 hours.
Serve with mashed potatoes, corn, lettuce salad, and
prune whip.
53
Blade Steak Oriental

1 beef blade steak, cut 1 inch thick
2 tablespoons lard ot drippings
112teaspoon salt
1 tablespoon soy sauce
1 teaspoon bead molasses
2 medium onions, Sliced
1 beef bouillon cube
112cup hot water
1 can (5 ounces) bamboo shoots, drained
1 cup sliced celery
1/4cup chopped pimiento
1 tablespoon cornstarch
2 tablespoons cold water
Brown steak in lard or drippings. Pour off drippings.
Add salt, soy sauce, bead molasses and onion. Dissolve
bouillon cube in hot water. Add to meat. Cover tightly
and cook 11/2 hours. Add bamboo shoots and celery. Cover tightly and continue cooking 30 minutes or until
meat is tender. Remove meat to heated platter . Add
pimiento to cooking liquid. Mix cornstarch and cold water . Thicken cooking liquid with cornstarch mixture,
stirring constantly, until clear. Makes 3 to 4 servings.
54
THE POST -COURIER COOKBOOK
Beef Stew Burgundian

1 tablespoon flour
1/s teaspoon salt
Dash pepper
1 pound beef stew meat, cut into 1112-inchcubes
1 cup coarsely chopped onion
1/s teaspoon dried basil
% teaspoon dried rosemary leaves
1 (4-ounce) can mushroom pieces
1 beef bouillon cube
3 medium - sized carrots, cut into 1-inch chunks
2 long stalks celery, cut into 1-inch chunks
2 tablespoons melted butter or margarine
1/4 cup Burgundy
16 Baked Stuffing Balls (See recipe)
Combine flour, salt and pepper. Dredge meat cubes
with flour mixture. Melt shortening in a mediumsized skillet over low heat; add floured meat cubes
and brown on all sides. Place browned meat cubes in
a ( 1 %-quart) casserole, leaving shortening in the
skillet. Add onion, basil and rosemary to hot shortening and saute until lightly browned; add to meat.
Drain liquid from mushrooms; add enough water to
make % cup. Save mushrooms. Add bouillon cube
to mushroom liquid and heat in a small saucepan
until cube is dissolved; pour over meat. Cover tightly.
Bake in a moderate oven (350 degrees) for P/2 hours,
or until meat is tender.
If necessary, split larger carrot and celery chunks
so they are uniform in size; add to butter and cook
slowly in a skillet, until carrots are lightly browned,
stirring frequently. Add to cooked stew and continue
baking for another 20 minutes. Add mushroom pieces
and cook 10 more minutes. Stir in Burgundy and return stew to oven, covered, just long enough to heat
through, or about 5 minutes. Just before serving, top
stew with hot Baked Stuffing Balls.
Yield: 4 servings.
55
Baked Stu/ Jing Balls

2 tablespoons finely chopped parsley
1
/2 teaspoon salt
% teaspoon pepper
1~'4 quarts soft bread flakes
3 tablespoons minced onion
3 tablespoons minced celery
% teaspoon dried basil
% teaspoon dried rosemary leaves
1
,3 cup butter or margarine , melted
1
/ J cup water
1 egg, beaten
% cup fine dry bread crumbs
Combine parsley, salt and pepper with bread flakes.
Saute onion, celery, basil and rosemary in 1,4 cup of
the melted butter ; blend with bread flake mixture.
Combine water with beaten egg and toss together with
bread flake mixture. Shape stuffing into balls, using
about 2 tablespoons mixture for each one. Combine
remaining melted butter with dry bread crumbs. Ro_ll
stuffing balls in bread crumb mixture to coat; let
stand a few minutes and re-coat. Place coated stuffina
balls in a shallow baking pan. Bake in a moderate oven
(350 degrees) for 25 minutes, or until browned. Serve
hot over Beef Stew Burgundian.
Yield: 16 Baked Stuffing Balls .
Spanish Sauce
2 tablespoons chopped onion
2 tablespoons fat or meat drippings
1 tablespoon flour
2 cups cooked tomatoes
% cup chopped celery
112cup chopped green pepper
Salt and pepper
Brown the onion in the fat and blend in the flour.
Add the other ingredients and cook about 20 minutes,
or until rather thick.
1
56
Vegetable
Curr, Casserole
8 slices bread, crusts removed

4 cups frozen mixed vegetables
3 eggs
2 cups milk
2 tablespoons butter or margarine, melted
V2 teaspoon curry powder
1 can condensed cream of mushroom soup,
desired
if
"l
Place 4 slices of bread on the bottom of a greased

8-inch square casserole. Spread mixed vegetables evenly over the bread, top with remaining bread slices.
Beat eggs; add milk, melted butter and curry powder;
pour over bread slices. Bake in a moderate oven
(350 degrees.) for 50 minutes, or until custard is set
and vegetables are done . Let stand a few minutes
before serving. Serve with hot mushroom soup sauce,
if desired.
Yield: 6 to 8 servings.
Quick Baked Beans

2 slices bacon
3 tablespoons finely chopped onion
1 tablespoon molasses
1% tablespoons catsup
% teaspoon salt (or more, to taste)
% teaspoon powdered dry mustard
112teaspoon Worcestershire sauce, if desired
2 to 3 cups canned or cooked dry beans
Fry bacon, remove from pan, and cook onion for a
few minutes in bacon fat.
Add molasses, catsup, salt, mustard, and Worcestershire sauce. Add beans and mix lightly. Pour into a
baking dish. Crumble bacon and sprinkle over the top.
Bake 20 minutes at 350 degrees (moderate oven). Or
heat in a fry pan on top of range, and serve with
bacon crumbled over the top.
Serve with hot cornbread, carrot and cabbage slaw,
with baked custard for dessert.
-,
THE POST-COGRIER COOKBOOK
5i
Eggs On Deviled French Bread

112 cup evaporated
milk
3 ounces American cheese, cut into pieces
1
18 teaspoon dry mustard
1
sauce
/ 4 teaspoon Worcestershire
4 ( 1 inch) slices French bread, toasted
1/ 4 cup deviled ham
4 eggs, poached
l ( 10-ounce) package frozen broccoli spears, cooked
Combine evaporated milk, cheese, mustard and Worcestershire sauce in a small saucepan. Heat slowly,
stirring constantly, until cheese is melted; keep warm
until served. Spread 1 tablespoon devil~d ham over
each slice of toasted French bread; place in a moderate
oven 375 degrees for 3 minutes, or until ham is hot.
Top each serving with a poached egg, 1 garnish with
cooked broccoli spears at side; spoon about 3 tablespoons cheese sauce over all.
Yield: 4 servings.
000
58
Liver Loaf
l112pounds liver
2 tablespoons fat or meat drippings
l/4 cup chopped onion
1/4cup chopped celery
1/4pound pork sausage
1 teaspoon salt
1 cup soft bread crumbs, mashed potatoes, or cooked
rice
1 egg, beaten
About 2/a cup milk or canned tomatoes
Brown the liver lightly in the fat. Chop fine. Brown
the onion and celery in the fat and add to the liver.
Add the rest of the ingredients, using just enough milk
or tomatoes to moisten the mixture well. Pack firmly
into a loaf pan to shape. Bake in the pan or turn out
on a rack in a shallow pan for baking. Bake at 350
degrees (moderate oven) 1% to 2 hours.
Serve the loaf with Spanish Sauce (see recipe), buttered carrots, tossed green salad, and ice cream or
fruit gelatin.
THE POST-COURIER
COOKBOOK
59
Baked Macaroni And Cheese

4 ounces macaroni /1 cup elbow or 1-inch pieces)
1 quart boiling water
1 teaspoon salt
11,2 cups water
1/2 cup instant nonfat dry milk
1 tablespoon flour
1/ 2 teaspoon
salt
2 tablespoons butter or margarine
1 cup shredded cheese
Vi cup fine dry bread crumbs.
Cook the macaroni in the boiling water with 1 teaspoon
of salt for the length of time indicated on the package. Drain . Put the 11/ 2 cups of water into top of double boiler. Add dry milk, flour, and 1/2 teaspoon salt.
Beat until smooth . Cook over boiling water, stirring constantly until thickened. Add 1 tablespoon butter or
margarine and cheese. Stir until they are melted. Put
macaroni into a greased baking dish. Pour on the
cheese sauce. Top with crumbs, dot with remaining
butter or margarine. Bake at 375 degrees (moderate
oven) until crumbs are brown and mixture bubbles.
Serve with greens, grated raw carrot salad, and
canned apricots or fresh fruit cup with cookies for
dessert.
60
Sweet-Sour
Spare ribs
2 pounds spareribs
11/zcups \vater
114cup raisins
112 teaspoon salt
2 green peppers, cut in 6 pieces each
l \2 tablespoons cornstarch
% cup sugar
% cup vinegar
Soy sauce
Cut spareribs into serving portions and brown in a
fry pan over moderate heat - about 5 minutes on each
side. Add 1/z cup of the water, the raisins, and salt.
Cover pan tightly and cook over very low heat 20
minutes. Add green peppers. Stir in cornstarch blended
with sugar, vinegar, and 1 cup of water. Cover and
continue cooking over low heat for 30 minutes. Stir
occasionally and add more water as needed to prevent
drying. Before serving add soy sauce to taste.
Serve with rice or hominy and a green salad. For
dessert, have fresh or baked fruit.
,...,
61
Chili-HmnburgPr Bake
1 cup dry chili or kidney beans
3 cups water
~,~ pound ground beef
2 tablespoons drippings or other fat
1 small onion, sliced
1 clove garlic, sliced
112green pepper, chopped fine
2 cups cooked or canned tomatoes, or 2% cups raw
tomatoes cut in pieces
% teaspoon salt
Chili powder to taste
Boil beans in water 2 minutes. Remove from heat,
cover, and soak 1 hour or overnight. Cook in same
water until almost tender, about 11/2 hours. Brown meat
in fat. Add onion, garlic, green pepper, tomatoes, and
salt, and cook 5 to 10 minutes. Add meat mixture and
chili powder to beans. Place in a baking dish or bean
pot, and bake uncovered at 350 degrees (moderate oven)
about 30 minutes. Or cook the mixture slowly for about
30 minutes in a covered kettle on top of the range.
Stir occasionally.
Serve with a large garden
fruit betty or
apple dumplings.
62
Curried Chicken Bake

2 tablespoons instant minced onion
1 tablespoon curry powder
1 2 teaspoon garlic
salt
1.~ cup brown sugar
1 chicken bouillon cube
1 cup water
2 cups pineapple juice
1/ 3 cup butter or margarine
2 cups soft bread crumbs
2 cups cored, coarsely chopped, unpeeled red apples
1 quart chopped, cooked chicken or turkey
10 slices bread
Place onion, curry powder, garlic salt, brown sugar,
bouillon cube, water, pineapple juice and half the
butter in a 9-inch skillet with a detachable or heatproof handle. Heat until bouillon cube is dissolved.
Stir in soft bread crumbs until thoroughly blended.
Add chopped apples and chicken. Cut each slice of.
bread into 4 ( 1 112inch) circles; arrange over top of
chicken mixture, overlapping the edges. Melt remaining butter; brush over top of bread circles. Brown
in a hot oven (400 degrees) for 15 minutes. Serve
from skillet.
Yield: 8 servings
Stuffed
Hamburger
63
Cups
1 pound ground beef

11/ 2 teaspoons salt
V4 teaspoon pepper
1
/ 4 cup tomato catsup
1 egg
1
/ 4 cup dry bread crumbs
1/4 cup chopped celery
1/ 4 cup finely chopped onion
3 cups ( 1/z inch) soft bread cubes
1/4 cup milk
4 thin process cheese squares, each about 2-inches
Combine beef, 1 teaspoon salt and pepper; add catsup, egg and dry bread crumbs; mix thoroughly . Melt
shortening in a small skillet; add celery and onion
and saute. Combine sauteed mixture with soft bread
cubes, milk and 1/z teaspoon salt. Divide meat into
4 portions, using about a rounded 1/z cup of meat for
each one. Shape into a patty shell with an indentation
in the top of each one, or put meat into a custard
cup and hollow out the center. Place 1/z cup stuffing
into each indentation. Bake uncovered in a moderate
oven (350 degrees) for 25-30 minutes. Place a cheese
square on top of each one and return to oven for about
2 minutes.
Yield: 4 servings.
64
Scotch Meat Patties

% pound ground beef
1; 3
cup milk
% cup quick - cooking oats
Salt and pepper

2 tablespoons cooking fat or oil
1 cup water
1/4 cup chopped green pepper
% cup chopped onion
1 teaspoon Worcestershire sauce
1 tablespoon flour
Combine meat, milk, oats, 1 teaspoon salt, and pepper. Make very thin patties; brown on both sides in
the fat or oil in a fry pan. Add water and vegetables;
season with Worcestershire sauce, salt, and pepper.
Cook covered over low heat 30 minutes. Blend flour
with a little cold water, add slowly to the mixture,
and cook until thickened, stirring occasionally.
65.
VEG JETA1B
LES
Many splendored things . . .
66
VEGETABLES
Page
Acorn Squash, Savory ----- --------- ---------- ---- 76

Asparagus, Guacamole ___ _______________________
74
Beets, French Fried
---------- --------------------
Broccoli, Fiesta
---------------------------------Bell Peppers, Stuffed ---------------------------Cabbage, Sherried
Supreme
...,
75
75
67
------------------------------7ij
_____________________________76
Cauliflower-Bacon Casserole
Celery, Orange Braised
Eggplant-Cheese Casserole
_______
_______________
68
----- ______________________
69
_____________________
___ 69
Green Beans, Creole ------------------------------77

Dill
__________--------------------------------- 77
Mushrooms Flam bee ______________------ _____----- 73
Onions, Stuffed
____________
------------------------
Potatoes, Prestige
-------------------------------
70
71
Squash, Onion-Dill Sauce
-------------------------
Sweet Potato Casserole

Tomatoes, Creole Stuffed
------ -------------------72
_________________________
70
Zucchini, Baked
---------------------
-- -----------
73
72
67.
Stu/ fed Bell Peppers
S medium-sized bell peppers

1 pound bulk pork sausage
% cup chopped onion
3 cups crumbled corn bread
% teaspoon salt
~ teaspoon pepper
% teaspoon oregano
% cup milk
Cut thin slices from stem ends of peppers, remove
seeds and membrane. Cook in boiling salted water
about 6 minutes; drain.
Cook pork sausage ; pour off drippings. Add onion ,
cooking until transparent. Place sausage-onion mixture
in bowl ; add remaining ingredients. Stir lightly until
blended.
Fill pepper with sausage mixture. Stand peppers up
in shallow baking dish; cover bottom of dish with onefourth inch of hot water. Bake in preheated (350) oven
15 to 20 minutes. Serve \vith tomato sauce .
68
Cauliflower-Bacon
Casserole
1 pint fresh or 1 ( 10-ounce) package frozen
cauliflower
1 cup boiling water
2 tablespoons flour
1/ 2 teaspoon salt
1~ teaspoon pepper
2 teaspoons lemon juice
1/ 4 cup vegetable oil
3 egg yolks, beaten
1 (3-ounce) package cream cheese, softened
112cup cold water
1/4 cup chopped green onions
1 cup ( 1/z inch) soft whole wheat bread cubes
8 slices crisp bacon, crumbled
3 egg whites
Place cleaned cauliflower in a (1-quart) saucepan;
add boiling water and cook just until tender, or about
ten minutes; cut into chunks.
Blend flour, salt, pepper, lemon juice, vegetable oil
and beaten egg yolks.
Blend cream cheese and cold water.
Combine cream cheese mixture, green onions, soft
bread cubes, crumbled bacon and egg yolk mixture;
add cauliflower.
Beat egg whites until stiff, but not dry; fold into
cauliflower mixture.
Bake in a greased (1112-quart) casserole in a moderate oven (325 degrees) for forty to forty-five minutes.
-,
Eggplant-Cheese
69
Casserole
Dip slices of 1 large eggplant ( sliced and peeled) in

mixture of 1 beaten egg and 2 tablespoons water.
Saute in 3 tablespoons oil. Drain. Cook 1 pound ground
beef and 2 chopped onions (until onion is golden) in
oil remaining in skillet. Remove fat from skillet. Add
2 8-ounce cans tomato sauce, 1/4teaspoon each of basil
and oregano. 1 teaspoon salt, 1/s teaspoon pepper and
1 clove garlic (crushed). Layer _meat sauce, . eggplant
and slices of mozzarella cheese (about 1/z pound) ending with cheese. Bake at 350 degrees for 40 minutes.
) I
Orange Braised Celery

4 tablespoons frozen orange juice concentrate.
thawed, undiluted
1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon ginger
6 cups sliced celery
Melt butter in skillet with tight-fitting lid; stir in undiluted orange concentrate, soy sauce, salt and ginger.
Add celery. Cook, covered, over moderate heat for R
to 10 minutes, until celery is crisp-tender.
Yield: 6 servings.
70
Stuf Jed Onions

Peel 6 medium onions and parboil about 30 minutes
or until almost tender; slice off end of onion and remove all but % inch of outside shell. Chop pulp of
onion; saute chopped onion with % pound lean ground
beef, 112cup chopped mushrooms, 1/4 teaspoon chili
powder, salt and pepper to taste and a pinch of sugar.
Mix 112cup grated cheese with beef mixture. Fill onion
cases with beef-cheese mixture . Place stuffed onions in
casserole. Add a little water to prevent scorching.
Bake at 350 degrees for 35 minutes or until tender.
Combine 1 can condensed cheese soup, 112soup can of
water and 1/4teaspoon chili powder; pour over onions
and replace in oven until heated through.
......
Creole Stuffed Tomatoes

Fry 3 slices bacon in skillet until crisp. Drain and
set aside. Remove drippings, leaving about one tablespoon. Saute 1/4 cup chopped bell pepper and 1/4 cup
chopped onion slightly. Meanwhile, prepare 6 medium
tomatoes by removing top slice and core from each.
Scoop out pulp. Add pulp, 1 cup corn and 1 teaspoon
seasoned salt to vegetables in skillet. Heat thoroughly.
Crumble bacon and add to vegetable mixture saving
some of the bacon for garnish. Fill tomato cups and
top with remaining bacon. Bake in shallow dish in
moderate oven (350) 15 to 20 minutes.
-,
71
Prestige Potatoes
5 pounds potatoes, peeled
2 cups sliced celery
l package onion soup mix
1112cups cooking water from potatoes
2 cups milk
1 cup sour cream
1 tablespoon bitters
2 teaspoons salt
1 cup toasted seasoned croutons
% cup melted butter
Cook potatoes and celery together in large saucepan until potatoes are done . Drain, reserving 1112cups
of the cooking water.
Add onion soup mix to the water and bring mixture to a boil. Remove from heat and stir in milk,
sour cream, bitters and salt. Slice potatoes and put a
layer of potatoes and celery into a 3-quart casserole.
Top with some of the sauce. Continue layering, ending with the sauce.
Mix croutons with butter. Sprinkle croutons around
the sides of the casserole. Bake in a preheated moderate oven (325 degrees) for 15 minutes, or until cas~~role is bubbling hot.
Yield: 12 servings .
72
:Sweet Potato Casserole

In bottom of baking dish (llx7xF2-inch) arrange a
layer of cooked sweet potato slices (about 2 cups).
Hah e and pit one one-pound can of whole , peeled
apricots . Save 4 hahes for garnish . Layer apricots
over potatoes. Blend together 1~2 cups sour cream, 1/z
teaspoon salt and % teaspoon cinnamon. Pour half of
this over the vegetable-fruit mixture spreading evenly
to edges. Top with another layer of sweet potatoes and
remainder of sour cream mixture. (Up to this point,
casserole ma y be assembled , covered and refrigerated
several hours or a day ahead of serving time .) Cover
and bake 20 to 25 minutes, or until heated. Garnish
top with reserved apricots and serve immediately.
Serve with turkey, ham or duck.
Baked Zucchini
4 slices bread
4 large tomatoes (quartered) or 1112cups canned
tomatoes (drained)
1 tablespoon salad oi]
3 green onions cut in 1-inch piece~
1 clove garlic
1/z teaspoon salt
Vs teaspoon paprika
Vs teaspoon pepper
2 pounds zucchini, sliced thin (not peeled)
Heat oven to 400 degrees. Grease a two-quart casserole . Crumb the bread and set aside.
Put tomatoes , oil, onions and seasonings into blender
container, cover and process until onions are chopped .
Put zucchini into the casserole and pour blended
mixture and half the crumbs over it, mixing well. Top
with remaining crumbs. Bake uncovered about 50 minutes, until zucchini is tender.
Makes 8 servings.
TIIE POST-COURIER COOKBOOK

--
73
-----
Squash With Orange-Dill Sauce

2 pounds summer crookneck or yellow squash
1/4 cup butter
2 tablespoons frozen orange juice concentrate,
thawed undiluted
1 small onion, sliced
1 teaspoon salt
1 teaspoon dried dill weed
Scrub squash. Cut slice from stem and blossom ends;
do not pare. Cut into %-inch slices. Melt butter in
skillet with tight-fitting lid; stir in undiluted orange
concentrate . Add squash and onion. Sprinkle with salt
and dill. Cook, covered, over moderate heat 10 to 15
minutes, until squash is tender.
Yield: 4 servings.
Mushrooms Flambee
Break off the stems of one pound of small mushrooms (save the stems for other dishes), wash the
caps, drain, saute them in a chafing dish with three
tablespoons of butter until cooked, season with salt
and pepper, pour a half cup of sherry over them,
simmer until dryish. Then add a little brandy and
light it. When the flame has gone out add half a cup
of thick cream, bring it to a boil, serve with hot bi~cuits or buttered toast.
74
Asparagus
Grwcam ole
2 pounds asparagus
1 teaspoon salt
Boiling water
Guacamole Sauce
Lemon wedges
Hard-cooked eggs
Break off each stalk of asparagus as far down as it
snaps easily. Wash well.
Place asparagus in 2 layers in a large skillet; sprinkle
with 1 teaspoon salt. Pour on boiling water until 1-inch
deep . Bring to boil; cook uncovered 5 minutes. Cover
and simmer 3 to 5 minutes or until lower stalks are
crisp-tender .
Lift out stalks with tongs or 2 forks. Chill. Serve with
Guacamole Sauce. Garnish with lemon wedges and
hard-cooked eggs .
Yield: 6 servings.
Guacamole Sauce
1 cup peeled fresh tomato
1 tablespoon chopped fresh onion
% teaspoon salt
1-16 teaspoon ground white pepper
2 teaspoons fresh lemon juice
2 ripe, medium avocados, diced
1 tablespoon mayonnaise
1 teaspoon salad or olive oil
% teaspoon Worcestershire sauce
Combine all ingredients;
Yield: About 2 cups.
mix well.
75
French Fried Beets

1 (No. 303) can tiny whole beets
1 beaten egg
2 teaspoons beet juice
112cup fine, dry bread crumbs
Drain beets and save juice. Combine egg with beet
juice. Dip balls first in egg mixture, then in bread
crumbs. Let stand ten minutes. Fry in hot deep fat
(375 degrees) until golden brown. Drain on absorbent
paoer. Serve hot.
Fiesta Broccoli
2 bunches (approximately 4 pounds) broccoli
1 cup sour cream
thawed, undiluted
112teaspoon salt
1/s teaspoon nutmeg
Wash broccoli under cold running water. Cut off large
leaves and lower part of stalk. If stalks are more tha~
112inch in diameter, make 2 or 4 lengthwise slits almost
to flowerets . Cook, covered, in 1 inch of boiling salted
water 10 to 15 minutes, until crisp-tender.
Meanwhile, combine sour cream, undiluted orange
concentrate, salt and nutmeg in small saucepan. Stir
over low heat just until hot; do not boil. Drain cooked
broccoli; serve with orange sauce .
Yield: 8 servings; 1 cup sauce.
76
Cabbage Supreme
1 quart shredded fresh cabbage
1 cup water
1 cup crumbled, cooked bacon
1 quart soft bread crumbs
1/4 teaspoon celery seed
1 ( 10112ounce ) can condensed cream of celery soup
112cup milk
Combine cabbage and water in a (2 quart) sauce
pan ; simmer for seven minutes; drain . Combine bacon,
soft br ead crumbs and celer y seed. 'Beat soup and
milk together until smooth. Spread half of cabbage in
an (8 inch ) square casserole , top with half the bread
crumb mixture and half the soup; then repeat layers .
Bake in a hot oven (400 degrees) for fifteen minutes.
Savory Acorn Squash

Wash 3 acorn squash and cut each in half. Scoop out
seeds and stringy portion. Sprinkle each with one teaspoon brown sugar, salt and black pepper to taste.
Cut 3 bacon strips in half. Dice each piece and cook
until about half done. Spoon bacon and fat into squash
cavities . Place in a large baking pan. Cover with foil
and bake in a preheated moderate oven (350 degrees)
30 minutes. Remove foil and bake 30 minutes or until
bacon is crisp and squash is tender.
77
Dill Green Beans

1 (9-ounce) package frozen green beans,
French cut
% cup chopped pimiento
1/ 3 cup melted butter or margarine
1 '2 teaspoon dill seeds or 1 teaspoon finely chopped
fresh dill
% teaspoon salt
1 cup coarse bread crumbs , toasted
Cook beans according to package directions; drain.
Combine pimiento, melted butter, dill seeds and salt;
pour over green beans. Toss toasted bread crumbs
with green bean mixture.
Creole Green Beans

1 (10-ounce) package frozen cut green beans
1/3 cup chopped onion
V3 cup chopped green pepper
1 tablespoon flour
1 (No. 303) can tomatoes
% teaspoon salt
Vs teaspoon pepper
1% cups coarse soft bread crumbs
1 cup grated process Cheddar cheese
Cook green beans according to package directions;
drain. Saute onion and green pepper in butter until
tender. Blend flour with some of the tomato juice; add
to onions. Combine green beans, reII1ainder of tomatoes, salt and pepper with onion mixture. Cook until
slightly thickened, stirring constantly. Transfer tomato mixture to a (1 quart) baking dish. Combine
bread crumbs and cheese, sprinkle over top of vegetables. Bake at 400 degrees for ten minutes.
78
Sherried Cabbage Fondue

1 quart chopped raw cabbage
1 tablespoon instant minced onion
1 teaspoon sugar
1/.1 cup mayonnaise or salad dressing
1/4 cup chopped pimiento
1/4 cup slivered almonds
8 slices bread, crusts removed
3 eggs
!1/2 cups milk
1/3 cup sherry
1 teaspoon salt
Vs teaspoon pepper
% teaspoon paprika
Combine cabbage, onion and sugar in a (2 quart)
saucepan with enough water to cover. Cover and bring
to a boil; simmer for three minutes. Drain well. Stir
mayonnaise, pimiento, mustard and almonds into
drained cabbage. Cut bread slices into halves. Arrange 8 half-slices of bread in a greased (8 inch)
STiare baking dish. Spread cabbage mixture over
b r ~ad; top with remaining half-slices of bread. Beat
eggs and milk together; add sherry, salt and pepper
and pour over bread and cabbage. Sprinkle paprika
over top. Bake in a moderage oven (350 degrees) for
forty-five minutes, or until puffed and lightly browned.
79.
Mostly loved-and-lost recipes
80
CAKES
Page
Beer Cake
____________________________________
93
_________ . _________________
- -88
Bittersweet Nut Torte
96
Blarney Cake __ ___________________________________
Butterscotch Nut Torte
____ _____________________
_82
Butter Pecan Cream Cake ___
____________
__________94
Coconut Pecan Filling ___________ _ ________________91
Flaming Honey Cake __________ _---------------- 94
German Chocolate Cake
____ ________________ 91
__________________________
85
Hawaiian Fruit Shortcake
Killarney Cake
____ . ______________________________
95
84
Mayonnaise Cake _ ________________________________
Raisin Cake
_______________________________ 83
______. ________________________
97
Mocha Crown Torte
___84
Mocha Date Cake __ . ___________ _______________
89
Mock Pound Cake _________________________________
________________________
96
Orange Cake ____ __________
Orange Pudding Cake _____________________________
86
______________________________
87
Peachy Prune Torte
Pineapple Chocolate Cream Cake __________________
96
________________________________
81
Pink Angel Cake
94
Parline Coffee Cake __ __________________________
_______________
___________________
96
PTA Party Cake
_ ------ ____________________
____
__98
Seed Cake .. _
Sour Cream Pound Cake _______________________
____97
_______________________________
go
Spiced Carrot Cake
Sugarplum Cake _ ________________________________
85
Toasted Almond Torte
____________________________
93
83
Velvet Frosting ____ ________ ______________________
_._..____________. _________
92
Walnut Cake _______________
81.
10-inch angel food cake

1 package frozen strawberries ( 10 ounces)
1 package (1 tablespoon) unflavored gelatin
2 cups heavy cream.
Thaw strawberries and drain off juice.
In a small dish, sprinkle gelatin over strawberry
juice and allow to stand until gelatin is softened. Set
dish in hot water until gelatin dissolves . Combine
gelatin mixture with berries. Do not allow to congeal.
In the meantime, whip cream until stiff and sweeten
to taste. Fold strawberries and juice into cream carefully. (Do not be worried about juice thinning down
cream.)
Cut angel cake into two layers. Spread half of cream
on bottom layer and around sides, then top with second
layer and use remaining cream to finish frosting the
entire cake.
Refrigerate for several hours . Makes 10 to 12 servings.
82
Butterscotch
Nut Torte
6 egg yolks
1/z cup sugar
1 teaspoon baking powder

2 teaspoons vanilla
1 teaspoon almond extract
6 egg whites
1 cup sugar
2 cups graham cracker crumbs
1 cup finely chopped walnuts
1 cup heavy cream, whipped and sweetened
Walnut halves for garnish
1 cup brown sugar
1 tablespoon flour
1/4 cup orange juice
1/4 cup water
1/4cup butter
2 eggs, beaten
1/z teaspoon vanilla
To prepare torte:
Separate eggs. Beat egg yolks until thick and lemon
colored. Beat in gradually 1/z cup sugar, baking powder, vanilla and almond extracts. Beat egg whites until
soft peaks form; add the remaining one cup sugar, a
tablespoon at a time, and continue beating until stiff.
Gently fold in the yolks, cracker crumbs and nuts.
Pour into a lined but ungreased 9-inch spring-form pan.
Bake in a 325 degree (slow) oven for one hour. Remove
from oven and cool in pan on rack for ten minutes.
Remove carefully from pan and place on serving
dish; gently peel off paper. Cool until ready to serve.
Just before serving frost top of torte only with whipped
cream. Serve with Butterscotch Sauce.
To prepare sauce (last 7 ingredients):
Combine sugar and flour in small saucepan. Blend
in orange juice, water and butter. Cook over low heat,
stirring constantly, until thickened. Slowly add a small
amount of hot mixture to eggs, stirring constantly; return to saucepan and cook one minute longer. Remove
from heat; add vanilla. Cool the sauce before serving.
Cut torte and pour sauce over individual pieces.
Makes 6 servings.
Raisin j\Jayomwise
83
Cake
1
2
4
1
cup dark or golden raisins

cups sifted flour
tablespoons cocoa
teaspoon baking soda
% teaspoon salt
1 cup water
1 cup mayonnaise
1 cup sugar
Chop raisins.
Sift flour with cocoa, soda and salt .
Cream mayonnaise and sugar well. Add flour and
water alternately in three additions. Stir in raisins .
Pour into greased and floured 13 x 9 x 2-inch oblong
pan.
Bake at 350 degrees 30 to 35 minutes. Cool and
frost with penuche or chocolate icing.
Makes 12 or more servings.
Velvet Frosting
3 ounces semi-sweet chocolate
2 tablespoons water
2 egg yolks
113cup light corn syrup
112cup butter
1 teaspoon vanilla
Combine chocolate and water in double boiler top;
place over boiling water until chocolate melts. Cool
thoroughly.
Beat egg yolks in small mixer bowl until thick and
lemon colored.
Boil corn syrup until it spins a long thread when
dropped from spoon. Pour very slowly over egg yolks,
beating constantly. Beat until very thick and light.
Cool thoroughly.
Cream butter. Beat into cold syrup mixture with
spoon. Blend in chocolate and vanilla.
If frosting is too soft to spread, chill just until stiff
enough to swirl.
84
THE POST-COL'RIER COOKBOOK
.l1ayonnaise Cake
1 cup sugar
2 cups flour
4 tablespoons cocoa
2 teaspoons baking soda
Pinch of salt
1 cup mayonnaise
1 cup cold water
1 le\'el teaspoon vanilla
2 heaping tablespoons blackberry
spoon of powered cinnamon
jam or half tea-
Sift together sugar, flour, cocoa, baking soda and

salt.
Add mayonnaise, water, vanilla, and jam (or cinnamon) . Stir and beat one minute.
Bake in two layers at 350 degrees for 25 or 30 minutes. Use Seven-Minute Frosting between layers and
for topping.
Moclw Date Cake

Chop 1 cup pitted dates. Prepare 1 package chocolate
fudge cake mix as package directs, blending in 1 tablespoon instant coffee powder, 1/z teaspoon cinnamon and
V4 teaspoon cloves. Stir chopped dates into batter to
distribute evenly.
Turn into well greased and floured 9-inch tube pan.
Bake in 350-degree oven 50 to 60 minutes.
Mix together 112cup corn syrup, 1/4 cup orange juice
and 1/4 cup rum (optional).
When cake has cooled in pan 15 minutes, prick top
with a fork; pour half syrup mixture over top. Cool
thoroughly in pan; invert over plate and remove pan.
Prick bottom of cake and pour remaining syrup mixture
over. Let stand several hours. To serve, top with
dollops of plain or coffee-flavored whipped cream;
garnish with whole dates.
---------

- ------------
85
Su garplum , Cake
6 tablespoons melted butter
% cup pecan hal ves
1 cup chopped mixed candied fruits and peels
% cup chopped maraschino cherries
1 package (2-layer-size) yellow cake mix
1 cup heav y cream
1/z cup sifted powdered sugar
1/z teaspoon vanilla
Spoon 2 tablespoons melted butter into bottom of 3

8-inch round cake pans; arrange pecan halves in
butter. Mix candied fruit and cherries ; spoon over
pecans. Prepare cake mix as directed on package ;
pour batter over the fruit and pecans. Bake at 375
degrees for 35 minutes or until done. Cool for 5 minutes;
loosen edges and turn cakes out onto cooling racks.
Cool.
Place 1 cake layer, fruit side up, on a serving plate.
Beat cream, adding powdered sugar gradually, until
it holds its shape. Add vanilla.
Top with
Spread 1/3 of cream over cake layer.
second layer, fruit side up, and 1/zof remaining cream.
Top with remaining cake layer and cream .
Decorate top with additional pecans and cherries,
if desired. Refrigerate until serving time .
HAWAIIAN FRUIT SHORTCAKE - Place 1% cups

and 2 tablespoons flour into mixing bowl, add 1/4 cup
sugar, 3 teaspoons baking powder and 1 . teaspoon
salt and stir to blend. Cut in % cup butter with pastry
blender until mixture resembles coarse meal. Combine 1 well beaten egg, 1/z cup pineapple juice and 1/z
cup drained crushed pineapple. Add liquid ingredients
to dry ingredients and stir just until all flour is moistened. Spread in greased 8-inch layer pan. Bake at
425 degrees for 20 to 25 minutes. Serve warm with
fresh fruit and whipped cream.
86
Orange Pud<ling Cake

2 cups cake flour
21/4 teaspoons baking powder
34 teaspoon salt
1 cup plus 2 tablespoons sugar
1/3 cup shortening
(at room temperature)
3/4 cup milk
1 teaspoon vanilla
1 egg, unbeaten
1 can (6 ounces) frozen concentrated orange juice
% cup sugar
1 tablespoon butter
11/4 cups hot water
1/4 cup chopped nuts
Measure sifted flour into sifter; add baking powder,
salt, and 1 cup plus 2 tablespoons sugar.
Stir 1/3 cup shortening just to soften.
Sift in dry ingredients. Add milk and vanilla and
mix until all flour is dampened. Then beat 2 minutes
at a low speed of electric mixer or 300 vigorous strokes
by hand.
Add egg and beat 1 minute longer in mixer or 150
strokes by hand.
Combine concentrated orange juice, 112cup sugar, the
butter, and hot water.
Baking: Pour cake batter into a lightly greased
9x9x2-inch pan.
Pour the lukewarm orange juice mixture gently over
batter.
Sprinkle with nuts.
Bake in a moderate oven (350 degrees) about 45 minutes, or until toothpick inserted in the cake comes out
clean. (During baking, the orange juice mixture will go
through cake and form sauce on bottom.) Let stand
about 30 minutes before cutting into squares. Serve
with whipped cream, if desired.
~~~
THE POST-COURIER COOKBOOK .
87
Peachy Prune Torte

1 cup butter
l12 cups sugar
3 eggs
1
milk
~ cup evaporated
1/.
1 cup water
2 teaspoons vanilla
5 cups sifted flour
1 tablespoon baking powder
% teaspoon salt
2 cups prunes, cooked and pitted
1 No. 2 can (i cups) peach pie filling
1/ 2 cup sherry
1 teaspoon nutmeg
1 (4-ounce) package dessert topping, whipped
1 cup sifted confectioners sugar
Dash salt
1 tablespoon lemon juice
Yell ow food coloring
2 teaspoons grated lemon peel
Layers: cream butter and sugar until light and fluffy,
beat in eggs, one at a time. Add milk and vanilla.
Sift dry ingredients together; add to butter mixture,
one cup at a time, blending well after each addition.
Wrap dough in waxed paper; refrigerate until well
chilled. Cut 12 9-inch circles from heavy aluminum
foil. Divide chilled dough into 12 small balls; keep in
refrigerator until ready to roll. Place each ball in center of foil circle; roll to cover foil circle trimming
edges if necessary. Place on ungreased baking sheet
and bake at 375 degrees for 5 to 7 minutes. Cool; peel
foil from cookies.
Filling: Reserve 2 or 3 prunes and a few slices
of peaches from pie filling for garnish. Put remainder
in blender with sherry and nutmeg. Blend until well
mixed and fruit is pureed. (Fruit may be finely
chopped or ground.) Fold pureed fruit into whipped
cream; chill. Place 1 cookie on cake plate; spread
THE POST-COCRIER COOKBOOK
88
with I/: 3 cup filling . Repeat with remaining cookies

and filling, leaving the top cookie plain. Refrigerate. ~
Frosting: cream butter, confectioners sugar and
salt; beat until fluffy . Add lemon juice and a few
drops of yellow coloring. Spread over top cookie.
Sprinkle with lemon peel and garnish with peach slices
and prunes. Refrigerate until serving time.
Makes 12 servings.
Hittersweet
Nut Torte
1 cups cake flour

1/z cup sugar
11/z teaspoons baking powder
1
/ 2 teaspoon
salt
1/3 cup corn oil
1/z cup milk
1 teaspoon vanilla
11/2-ounces unsweetened chocolate, finely grated
1/z cup finely chopped nuts.
2 egg whites
1/s teapsoon cream of tartar
3 tablespoons sugar
1/ 2 cup heavy
cream
1/ 3
Grease 1 (8-inch) layer cake pan. Line bottom with

waxed paper.
Sift flour, 1/z cup sugar, baking powder and salt together into mixing bowl. Make well in center and add
corn oil, milk and vanilla in order given. Beat until
smooth. Fold in grated chocolate and nuts.
Beat egg whites and cream of tartar until stiff, but
not dry. Gradually add remaining 3 tablespoons sugar,
beating until mixture is glossy and peaked. Fold into
batter. (Fold, do not stir.) 'lurn into prepared cake
pan. Bake in moderate oven (350 degrees) until cake
tests done, 35 to 40 minutes. Cool, then split layer in
half.
Whip cream; use as filling between halves of Torte.
Spread top and sides of torte with Chocolate Velvet
Frosting. Refrigerate for about 1 hour before cutting.
89
Moel. Pound Cake

3 cups sifted cake flour
3~-2 teaspoons baking powder
1
-2 teaspoon salt
~2 cup butter
1 ( 8-ounce) package cream cheese
1112 cups sugar
3 eggs, beaten
1/ 3 cup milk
1 teaspoon vanilla
Sift cake flour, baking powder and salt together;
set aside . Cream butter and cream cheese. Gradually
add sugar; beat until fluffy. Blend in beaten eggs.
Add sifted dry ingredients alternately with milk,
blending well after each addition. Stir in vanilla.
Pour into lightly greased and floured 10 x 4-inch tube
pan. Bake in 350 (moderate)-oven
until cake tests
done. About 1 hourB
ro~
Nut Cake
Follow recipe for Mock Pound Cake, sifting 1/4 teaspoon mace with dry ingredients and adding 1 cup
chopped nuts with vanilla.
Rum Raisin Cake

Follow recipe for Mock Pound Cake substituting 1/4
cup rum for vanilla and adding 1 cup cut raisins with
rum.
11!.l:
..
Fruit Cake
Prepare batter as directed for Mock Pound Cake,
sifting 1/4 teaspoon mace with dry ingredients and
adding 1112cups candied fruit with vanilla.
90
Spiced Carrot Cake

cup ,dark bro\rn sugar
cup sugar
1 2 teaspoon
ground cinnamon
~-1 teaspoon
ground nutmeg
1/H teaspoon ground cloves
% cup salad oil
1 teaspoon vanilla
2 cups sifted flour
% teaspoon salt
2 large eggs , \\ell beaten
1 cup grated fresh carrots
1,2 teaspoon grated lemon peel
% cup walnuts, coarsely chopped
11~
12
In a mixing bowl combine first 5 ingredients . Add oil

and vanilla; mix well. Sift together flour, baking powder and salt. Add flour mixture to batter alternating
with beaten eggs, starting and ending with flour mixture. Blend well after each addition. Stir in carrots,
lemon peel and nuts. Turn into a greased 9 x 5 x 3-inch
pan and bake at 350 degrees 1 hour 5 minutes or until
a cake tester inserted in the center comes out clean.
Remove to rack and let stand 10 minutes. Turn out of
pan and cool thoroughly.
Frosting
1 3-ounce package cream cheese
% cup butter
1 teaspoon vanilla
2 cups confectioners sugar
Pinch of salt
Cream the cheese and butter, then blend in sugar.
Add vanilla and salt.
THE POST-COURIE R :~OOKBOOK
91
German Cho colate Cake

1 package sweet chocolate
112 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
112 teaspoon salt
2 1/ 2 cups flour
1 teaspoon baking soda
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water. Cool.
Cream butter and sugar until fluffy. Add egg yolks,
one at a time and beat well after each addition. Add
melted chocolate and vanilla. Mix well.
Sift together salt, soda and flour. Add alternately
with buttermilk to chocolate mixture, beating well.
Beat until smooth.
Fold in beaten egg whites.
Pour into three cake layer pans, lined on bottoms
with paper. Bake in moderate oven 350 degrees 30 to
40 minutes. Cool. Fill layers and frost top and sides
of layers with Coconut-Pecan Filling.
Coconut-Pecan Filling
1 cup evaporated milk
1 cup sugar
3 egg yolks
112cup butter
1 teaspoon vanilla
11/3 cups coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks, butter and vanilla.
Cook over low heat, stirring constantly until thickened
(about 2 minutes). Add coconut and chopped pecans.
Beat until thick enough to spread.
-,
92
JFalnut Cake
1 pound ground walnuts
1 cup confectioners sugar
3 zweibacks , ground
% jigger whisky
5%-ounce can chocolate syrup
12 eggs, separated
1/4 teaspoon cinnamon
1 teaspoon vanilla
% teaspoon baking powder
Mix 4 tablespoons confectioners sugar with the
ground walnuts, and set aside .
Beat egg yolks with sugar until light and fluffy.
Add flavorings and dry ingredients, and mix well.,
Fold in well-beaten egg whites, blending thoroughly.
Pour into greased pan 16xll .
Bake in oven preheated to 350 degrees for 40 minutes, or until inserted toothpick comes out clean. Cool.
Sprinkle with confectioners sugar and garnish with
cherries.
000000000000~
..,tlil ._ea Q
tfj
SWEET LEI LANI CAKE - Combine an 8%-ounce

can crushed pineapple, 1/3cup water and % teaspoon vanilla. Beat 3 egg whites, adding 1.4 cup sugar gradually until stiff peaks form. Sift 2112cups flour with 2
teaspoons baking powder, teaspoon soda, and l/2 teaspoon salt. Cream 112cup butter with % cup sugar
thoroughly. Beat in 3 egg yolks. Add crushed pineapple
and dry ingredients to creamed mixture alternately.
Fold in beaten egg whites. Divide batter between two
greased and floured cake pans. Bake in moderate
oven (350) 30 to 35 minutes . Cool thoroughly. Split
layers in two to make 4 thin layers. Cool. Whip 11/z
cups whipping cream with 1/4 cup sifted powdered
sugar until stiff. Fold in a 13%-ounce can crushed
pineapple, very well drained, and two tablespoons
rum (optional).
-,
...,
THE POST-COURIE R COOKBOOK
93
Beer Cake
2 cups brown sugar
1 cup shortening
2 eggs
1 cup chopped nuts
2 cups chopped dates
1 teaspoon cinnamon
112teaspoon allspice
112teaspoon ground cloves
2 cups beer or ale
3 cups flour
2 teaspoons baking soda
112teaspoon salt
Cream sugar and shortening. Stir in eggs, nuts, dates
and spices.
In separate bowl, sift together flour, baking soda
and salt; stir in beer. Combine beer mixture with
creamed mixture and mix until well blended.
Bake in large tube pan in moderate oven (350) 1
hour 15 minutes or until cake tester or toohpick comes
out clean when inserted in cake . If desired, serve with
whipped cream.
Makes 1 cake.
TOASTE.DALMOND TORTE - Sift together 3 cups

sifted flour, 2 cups sugar, 112teaspoon salt and 2 teaspoons baking powder. Chop in 1 cup butter until mixture resembles fine meal. Add 3 beaten eggs, 1 tall
can evaporated milk and 1112teaspoons almond flavoring. Beat until smooth . Fold in 1 cup finely chopped
toasted almonds . Turn batter into a well greased 10inch tube pan. Bake in moderate (350) oven about 1%
hours or until done when tested . Cool in pan set on
cake rack for 10 minutes . Remove from pan and cool
thoroughly before slicing.
94
Prllline Coffee Cllke

Rub together until well mixed , 1-3 cup butter, 1 cup
brawn sugar, 2 teaspoons cinnamon and % cup coarsely
chopped pecans ; set aside. Chop 11/zcups dark seedless
raisins lightly. Beat 1/ 2 cup butter % cup sugar and
1 teaspoon vanilla together until fluffy . Beat in 3 eggs,
one at a time. Stir in the raisins. Sift 2 cups flour with
1 teaspoon baking powder, 1 teaspoon baking soda and
l teaspoon salt . Add to raisin mixture alternately with
1 cup sour cream. Spread half of batter in greased
and floured tube pan. Sprinkle with nut mix; repeat
layers . Bake in moderate (350) oven 50 minutes or until
cake tests done. Cool in pan 10 minutes; turn out on
rack to finish cooling. Serve warm or cold.
Butter Pecan Cream Cake

Split an angel cake into three layers. Combine a
4-ounce package of butterscotch pudding mix with %
cup evaporated milk and % cup water; cook according
to package directions ; cool. Whip 1 cup heavy cream;
fold into cooled pudding with 1 cup ground pecans.
Spread 1/3 of butterscotch pudding mix on bottom
layer of cake; repeat layers, spreading remaining
pudding over top of cake. Decorate with pecan halves
and maraschino cherries. If you have no favorite angel
cake recipe, there is a new mix on the market that
takes all the guess-work out of baking this temperamental cake - and it rises to unprecedented heights!
FLAMING HONEY CAKE - Add 1/4 cup candied
orange peel and % cup slivered almonds to your fa.
vorite butter cake recipe, substitute % cup honey for
part of the liquid. Bake in 1%-quart ring mild. Turn
out of pan. Warm 1/4 cup ho ey, add % cup of brandy.
Prick surface of hot cake, pour syrup over. Decorate
with candied fruits and almonds. To serve, heat 1/4
cup brandy, set aflame and pour-blazing-over
cake.
When flames subside, the alcohol has evaporated and
only the flavor remains.
THE POST-COURI E R COOKBOOK
95
Killarney Cake
Prepare 1 package chocolate fudge cake mix follow:ing package directions, substituting % cup creme de
menthe for % cup of the water, or adding 1 teaspoon
peppermint extract. Stir in 112cup chopped cherries.
Pour into 2 greased 9-inch layer cake pans and bake
as directed. Cool.
Whip 11/zcups heavy cream with 3 tablespoons creme
de menthe or 112teaspoon peppermint extract and 2
tablespoons confectioners sugar. Sread one-third of the
whipped cream between the cake layers. heap remaining whipped cream on top. Arrange whole cherries
and chocolate curls over whipped cream.
BLARNEY CAKE - Cream% cup butter and% cup

brown sugar. Beat in 2 eggs, one at a time. Combine
2 cups flour, 1/z teaspoon baking soda, 1/z cup light
raisins, 1 cup chopped walnuts, 1/2 teaspoon cinnamon,
1/4 teaspoon nutmeg and 1/s teaspoon cloves and stir
into the butter-sugar mixture alternately with 112cup
Irish whisky. Turn cake batter in a well-greased 9inch spring-form pan and bake in a preheated 350-degree oven for 1 hour , or until cake tests done. Cool for 5
minutes. Remove from cake pan to rack and cool. To
make a harp or shamrock design, cut stencil from
cardboard and place it on cake, sprindle with confectioners sugar. Remove cardboard and the outline
of design will remain. (Note: Alcohol will evaporate
during cooking, leaving only flavor).
96
PT A Party Cake
Thaw and drain a 10-ounce package of frozen raspberries, reserving syrup. Mix 6-ounce package raspberry gelatin with 1 cup boiling water; add 1/2 cup
cold water and chill until partially thickened ; whip
until fluffy .
Whip 1 pint crearn with 1/ 4 cup sugar until it stands
in soft peaks; fold into gelatin ; fold in raspberries.
Remove top brown crust from angel cake; reserve.
Break remainder into bitesize pieces. In angel food
cake pan, alternate layers of gelatin mixture and cake
bits . Start and finish with layer of gelatin mixture.
Place in refrigerator
and chill overnight. Unmold
on pretty plate . Replace reserved top of cake.
Heat raspberry juice with 1 tablespoon cornstarch
until slightly thiclrnned and clear. Cool and drizzle over
cake. Chill until serving time. Garnish with a few
rasp berries.
Orange Cake
Sift 2 pounds ~onfectioners sugar. Add % teaspoon
salt and part of the sugar to 1 cup softened butter,
beating well. Adq 4 egg yolks and 1 teaspoon vanilla;
blend well. Add the rest of the sugar alternately with
about 4 tablespoons milk, until consistency is creamy.
Blend in 2 tablespoons grated orange rind. Spread this
frosting on each of two sponge layers. Top tlie frosting
with small orange segments, alternating them at dramatic intervals with red and green cherries. Border
cake, on serving plate, with a ring of orange segments,
alternating with red and green cherries.
PINEAPPLE
CHOCOLATE CREME CAKE Split
2 white cake layers in 4 thin layers. Whip 2 cups
whipping cream with V2 cup powdered sugar until
stiff; fold in 2 (l-ounce) s~uares semi-sweet chocolate,
grated, and a ( 1-pound 4 V2-ounce) can crushed pineapple, very well drained. Spread pineapple cream between thin layers and over cake top. Garnish with
chocolate curls. Chill before serving.
.....,
...,
97
Mocha Crown Torte

(Low Calorie)
Soften 4 envelopes unflavored gelatin in % cup cold
water. In top of double boiler, combine % cup instant
coffee and 1 tablespoon cocoa. Add 1 quart skimmed
milk gradually, then 8 egg yolks and 4 tablespoons
sweetening solution (more or less, depending on product
and desired sweetness; taste). Cook over hot (not boiling) water, stirring constantly, until mixture coats spoon.
Remove from heat; add softened gelatin, stirring until
gelatin dissolves. Chill until mixture begins to thicken .
Beat 8 eggs whites until stiff peaks begin to form;
fold into coffee gelatin. Combine % cup nonfat dry
milk and % cup ice water; beat on high speed of
mixer until soft peaks form; fold into gelatin. Line
sides of a 9-inch spring form pan with ladyfingers ( 12
small ones, split). Spoon coffee gelatin into pan. Sprinkle with chopped almonds, chill until firm.
Sour Cream Pound Cake

Thoroughly grease a 3-quart crown mold or 10-inch
tube pan. Preheat oven to 350. In large mixing bowl,
combine 1112cups butter and 2 cups sugar until light
and fluffy. Beat in 8 eggs, one at a time. Blend 4 cups
sifted self-rising flour into creamed mixture alternately with 1 cup sour cream, beginning and ending with
flour . Turn into pan. Bake 1 hour, or until cake tester
inserted comes out clean. Cool in pan 10 minutes before removing. Cool completely on wire rack, then
sprinkle with confectioners sugar. If you don't sift,
and in the absence of other directions, spoon flour directly from container into one-cup dry measure, level
off, then remove two level tablespoons.
98
Seed Cake
2 cups sifted flour
1 cup sugar
112teaspoon salt
2 teaspoons baking powder
1 cup butter
3 eggs, well beaten
1 tablespoon caraway seeds
1 tall can evaporated milk (1 % cups)
1/3 cup finely chopped candied orange peel
Into a large mixing bowl sift together the flour,
sugar, salt and baking powder. Cut in butter with
pastry blender or fork until mixture resembles corn
meal. Add eggs, evaporated milk, caraway seeds
and candied orange peel; beat just until smooth. Turn
into a well-greased large loaf pan ( 10 x 5 x 3 inches).
Bake in preheated slow oven (325 degrees) until done
when tested, about 11/4hours . Cool in pan 10 minutes,
Remove from pan and cool completely on cooling rack
before sprinkling with confectioners sugar and slicing.
Note: Cake may be baked in a well-greased 10-inch
tube pan. Bake at 350 degrees about 1 hour.
1
-,
-,
99
Some traditional,
some time-saving
100
FRUIT CAKE
Applesauce
Fruit
Page
_____________________104
Cake
Fruit
Cake Bonbons
_ ___________
_______________108
Fruit
Cake Christmas
Tree
Fruit Cake Lemon Pudding

Fruit
__________________102
_____________________104
Cake Miniatures
_________________________106
Fruit Cake Nuggets

Japanese Fruit Cake
_ - - --- - ___________________106
___________________________
103
Jeweled Christmas Cake
_____________ __________105
Martha Washington 's Great Cake
_______________107
Sherried Fruit Cake, Apricot Sauce ___________

____108
Tiny Tim Fruit Cakes
______ .. ________________.108
White Fruit
Cake - 1-
White Fruit Cake - 2-
__________________________
101
___ .. . - - - ----- ------ - 102
....,
101.
. .....
White Fruit Cake - 1
1112pounds citron (cut fine)

1112pounds raisins
1% pounds blanched ground almonds
1 small grated coconut
1% pounds crystallized pineapple (cut fine)
1 pound butter
1 pound sugar
1 pound flour
2 tablespoons nutmeg
1 tablespoon vanilla
1h pint sherry
6 eggs
Cream butter and sugar and add eggs one by one,
beating well after each egg is added. Put half of flour
over fruits and other half over butter mixture. Mix
all ingredients well.
Line the sides and bottom of the greased cake pan
with greased brown paper. Put cake in pan of water,
cover and steam for 3112hours in oven at 375 degrees.
Remove cover, also pan with water, and bake for 1h
hour at 325 degrees. Cake will weigh about 8 pounds.
102
...,
White Fruit Cake - 2

(Low cholesterol)
4 egg yolks
11/ 2 cups sugar
1 cup corn oil
3 cups flour
2 teaspoons salt
1 cup sherry
1112cups candied cherries
1 cup candied pineapple
1 cup citron
1 cup white raisins
3 cups nut meats
4 egg whites
Sift together flour , baking powder and salt .
Cut cherries and pineapple in small pieces. Shave
citron in thin slices . Chop nuts .
Separate eggs. Beat whites until stiff.
Combine ingredients in order listed. Stir until well
blended .
31/2 to 4 hours.
Bake at 275 degrees about
,,,,,,
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,,'
,,
...,
.,
t I
-,
Fruit Cake Christmas Tree

To make individual fruit cake trees, divide a loaf
fruit cake into pie-shaped wedges. Cut each wedge in
half, horizontally , to make 2 "trees," each about %inch thick. Using cake decorating jelly, or forcing
f~osting through a pastry tube, form garlands on flat
side of cake wedge. Place a rosette of frosting at top
point of "cake tree ." Slant a short birthday candle into
each rosette. Decorate garlands with silver shot, if
desired . To serve: Light candles.
Ji:+,::!!
;...j
103
Japanese Fruit Cake

2112cups sugar
1 cup butter
6 eggs
4 cups flour
1 teaspoon vanilla
1 cup milk
1 box seeded raisins
1 teaspoon cinnamon
1 teaspoon allspice
Cream butter; add sugar when smooth. Add eggs
and beat until light. Sift dry ingredients together and
add alternately with milk; add vanilla.
Divide mixture in half.
Pour one half into three layer pans.
To the remaining mixture add raisins, cinnamon,
and allspice. Divide this into three more pans.
Bake in oven preheated to 300 degrees. Length of
baking time will depend on thickness of the layers.
Some readers make three layers, as above; others,
only two, while some insist that there should be four!
Japanese Filling
6 oranges
1 box or can of coconut
2 cups sugar
4 heaping tablespoons flour
2 cups water
2 cups nuts and cherries
Cut oranges in half and scoop out sections. Add
next four ingredients and cook until thick and clear.
Add nuts and cherries.
Recipe makes two cakes, three layers each.
Variations
One reader adds nuts and raisins along with the
spices in the dark layers; another enriches her dark
layers with figs, citron and a small glass of blackberry
wine; an Orangeburg reader substitutes buttermilk and
baking soda for the milk and baking powder; and another uses crushed pineapple in the light layers as
well as in the filling.
104
Applesauce
Fruit Cake
1 cup soft butter

2 cups sugar
1
:2 teaspoon cinnamon
112teaspoon nutmeg
112 teaspoon allspice
4 eggs
3 cups sifted flour
1/ 4 teaspoon soda
11/z teaspoons salt
1 cup canned applesauce
11/z pounds candied fruit mix
1 cup candied cherries
1 ( 15-ounce) package dark or golden raisins
1 cup chopped nuts.
Cream butter, sugar, spices and almond extract together until light and fluffy . Beat in eggs until thoroughly blended.
Resift 21/z cups flour with baking powder, soda and
:,alt. Add to creamed mixture alternately with applesauce .
Mix remaining l/2 cup flour with fruits and nuts.
Stir into batter.
Turn batter into prepared pans, filling to within %inch of top edge. Bake in slow oven (3-00 degrees)
until do1fo. Remove cakes from pan and cool thoroughly before storing. Makes about 2112quarts batter.
Makes 2 (8112by 4% by 2%-inch) loaves.
Fruit Cake Lemon Pudding

Prepare a package of cooked lemon pudding according to directions. , Fold in 2 cups fruit cake crumb
Pour mixture into a I-quart mold or casserole. Refrigerate until served. Ladle chilled pudding into serving
dishes and top each portion with whipped cream or
vanilla sauce.
.....
105
Jeweled Christmas Cake
2 (15-ounce) packages golden seedless raisins

112cup cognac
112cup canned pineapple juice
2 cups large chunks red and green candied pineapple
2 cups whole red and green candied cherries
1/4 cup slivered candied ginger
1 cup soft dried apricots, cut in strips
2 cups halved Brazil nuts
1 cup whole or halved toasted almonds
1 cup butter
2 cups sugar
112teaspoon almond extract
3 cups sifted flour
1112teaspoons salt
112teaspoon ginger
8 egg whites
Place raisins, cognac and pineapple juice over low
heat 5 minutes. Take from heat; add candied fruits
and ginger, apricot and nuts.
Beat butter, sugar and almond extract until light.
Resift flour with baking powder, salt and ginger;
add to sugar mixture alternately with egg whites beaten
to soft peaks.
Add fruits and nuts, mixing well to distribute.
Turn into greased IO-inch tube pan, lined with greased
heavy brown paper. Allow paper to extend 2 inches
above top of pan. Lay piece of foil over top. Bake in
slow oven (275 degrees) with shallow pan of hot water
in bottom, about 4112hours. Let cake stand in pan 1
hour before turning out on rack.
Makes 1 (IO-inch) tube cake .
.Q.o.,.2
~~ GIIIlD
--
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106
Fruit Cake Miniatures

1 (15-ounce) package dark seedless raisins
1 ( 15-ounce) package golden seedless raisins
1 ( 15-ounce) package seeded muscat raisins
1/4cup bourbon or rum
% cup whole candied cherries
1112cups large chunks candied pineapple
% cup large chunks citron
% cup coconut syrup or light molasses
2 cups pecan halves
2 cups walnut halves
1 cup butter
2 cups brown sugar (packed)
4 eggs
2 cups sifted flour
112teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
112teaspoon nutmeg
1/4 teaspoon cloves
Place raisins and bourbon over low heat 5 minutes.
Take from heat; add candied fruits, syrup and nuts.
Beat butter and brown sugar until light. Add well
beaten eggs. Stir in fruit-nut mixture. Add flour resifted with soda, salt and spices; mix until fruits are
well-distributed.
Spoon into greased 3 x 1-inch foil baking cups using
1/3 cup batter for each. Place on baking sheet.
Bake in slow oven (300 degrees) with shallow pan
of water in bottom, about 1112hours.
Makes 2112dozen individual cakes.
Fruit Cake Nuggets

Pour 1 tablespoon brandy over 1 cup fruit cake
crumbs; cover and refrigerate for several hours. Shape
mixture into balls, using 1112teaspoonfuls for each
one; chill. Just before serving, sift confectioners' sugar
over nuggets.
-,
107
Martha W <tshington' s Gre<tt Cake

(Slightly Modernized Version)
1 cup butter
1 cup sugar
5 eggs
2112cups sifted flour
1
/-i teaspoon nutmeg
% cup brandy
2 ( 8-ounce) jars ready to use fruits and peels
2 ( 8-ounce) jars ready to use whole cherries
Cream butter, add sugar gradually and beat until
light and fluffy. Add eggs, one at a time, beating
well. Stir in about half the flour, sifted with the nutmeg, then the brandy and the remaining flour; blend
gently but well. Stir in fruit.
Turn into ungreased 9-inch springform ring mold or
9-inch tube pan with removable bottom. Bake in slow
oven (300 degrees) for about 1 hour and 20 minutes,
or until top is golden brown and springs back when
gently touched with finger. Cool in pan on rack for
about 30 minutes. Remove from pan, continue cooling
on rack.
108
THE POST-COURIE
.R COOKBOOK
Tiny Tim Fruit Oakes

Grease and flour tiny cupcake . P:aris. Chop'. 1 cup
walnuts. Prepare 1% cups candiea /tuit and p~els
by chopping or slicing medium-fine. Tutn cont~nts of
date bar rn:ixpackage into a mixing~owl;add l/3 cup
fl6uf, % teas 'poo:n:baking powdef, a'J1d.1. t~aspbon :pun\j:>kin pie spice, stirring to blend. Add 2 beaten .eggs,
2 tablespoon~ honey, ~nd % ~uj> fne'ist . mincemeat;
beat- well. Stir i'fr walnuts and ffutt itiixtfe. Spoon
int6 ptepared P.iJ;'.lis
,, fillintg aot>'tfto/s full. Ba1{e at 375
degrees ifbo\il I5 m~oote
s pr unUI toe little cakes test
dorre. Rifrfrete ~ia ~fte :r,a
eks to coot thoroughly. Serve
pl&1fl or iced. M-al{esctf>otitsix dozen tiny fruit cakes.
8
Fruit Cake
Bonbons
Slice loaf fruit cake into I-inch thick slices. Cut

slices into 1-iricn square cubes. Force rum- or lemonflavored butter cream icing throfrgh a pastry tube into
a rosette of icing on top of each cake cube. Garnish
rosettes with pecan halves, pfeeei 6 candied pineapple or marasc::hino cherries. Place bonbon in a fluted
bonbon cup. (If des-ired, qulckfy 9ip, e~fch cake ctrbe
in rum or sherry before icing arid' decorating.)
Sherried Fruit Cdke, .!lfirrco-iSauce

Pour % cup sherry over 2 cups fruit cake cU,bes; refrigerate for at least 2 hours ; tl):r,n
l ngt cake cubes over
occasionally during this time. C6hlbip.e 1/2 cup apri~ot
nectar, 3 tablespoons _lemon juice, 114
cup gram.il~ted
sugar, 1 tablespoon cotnsfa ,rch gmf a bit of salt. C6ok
over low heat untH cle=ar ancrt~-i:c~
eii& st'irring , c6rtstantly. To s:erve: Spoon at>otff. Ph , ta'l:tlespoons apricot sauce over each serving of sherriecl cake.
I ~~~[L[L&\~rE@M~
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The meal's sweet finale
110
MISCELLANEOUS DESSERTS
Applesauce Peppermint Mousse
Cantaloupe Bavarian
Page
__________________
111
----------------------------
112
Royal
---------------- -------------------------_ 113
Chameleon Cream
-----------------------------111
Charlotte Russe Au Kirsch -----------------------114
Cherry Charlotte Russe
________________________
114
Chilled Souffle ---------------------Cranberry Heavenly Hash
Filbert Mousse
Frozen Dessert Shell
Mocha Honey Mousse
------------
119
113
116
__________
__________________
115
- -------------
-- -----------
Lemon Crisp -----------------------------------Orange Shortcake

-------------------------------
120
115
118
Peach Charlotte
-------------------------------- 119
Pineapple Angel Roll ___________________________
117
Filling ______________________________________
117
Frosting
_________________
- --- --________- ....117
115
Quick Cheese Custard
___________________________
Raspberry Trifle --------------------------------Strawberry Sauce _____---- --------------------
__112
Tortoni Squares
- 118
Seed Cake
--------------------------------
116
_____________________________________
98
________
__________---- __--___________
117
Filling
Frosting
________________________________
__
_______117
Sauce
_______________________________________
___
__118
111.
Applesauce Peppermint
Mousse
2 cups applesauce
1/:r cup sugar
1/4:teaspoon salt
1 teasp .ooftl peppermint extract
1 teaspoon lemon juice
Red food coloring
2 cups whipping cream
Combine first 5 ingredients; mix well. Tint deep pink
with food coloring. Whip cream; fold in. Spoon into
freezing trays. Freeze until firm. Makes 8 servings .
Chameleon Cream
1 p,int cFeam
l (32-ou:nee) package
4 tablespoons sheny
instant vanilla pudding mix
For to.ppiing or filling, whip the cream until it begins

to hang together.
Turn off the beater and quickly
sprinkle the pudding mix over cream. Beat a.gain, until
i_t meunds or holds soft peaks. Fold in sherry gently.
For pudding or sauce, beat together the cream and
instant pudding until it thickens and smooths. Again,
fold in th:e s.herry - tenderly.
Keep- refrigerated.
112
Cantaloupe
Bavarian
2 medium - sized cantaloupes

112cup sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1 cup heavy cream, whipped
Fresh strawberry sauce
Cut cantaloupes in half, remove seeds; remove pulp
and cut into small dice. (There should be about 4
cups.) Turn shells upside down on paper towel to drain.
Reserve. Drain diced cantaloupe; reserve 112cup liquid.
Soften gelatin in the 112cup liquid in a custard cup.
Place in pan of simmering water until gelatin dissolves.
Combine diced cantaloupe, gelatin, sugar, lemon
juice and vanilla extract. Mix well. Chill until slightly
thickened. Fold in whipped cream. Turn into cantaloupe
shells and refrigerate until set. Cut shells in half
and serve with Fresh Strawberry Sauce.
Strawberry
Sciuce
1 pint strawberries
112to % cup sugar
Dash salt
112teaspoon pure vanilla extract
Hull and slice berries. Add remaining ingredients;
mix well. Refrigerate 1 hour.
Yield: 8 servings.
113
Cantaloupe Royal
6 very small cantaloupes
1 pint vanilla ice cream
112cup heavy cream, whipped
1 tablespoon kirsch to taste
Fresh mint leaves
Make this dessert the day before serving.
Cut cantaloupe in half; remove seeds and drain.
Scoop out pulp of cantaloupes, leaving %-inch shell.
Chop 1 cup of the scooped - out cantaloupe very fine
(use remaining cantaloupe in fruit cups and salads).
Blend chopped cantaloupe with softened ice cream;
fold in whipped cream and kirsch. Spoon into cantaloupe shells. (If ice cream melts too much, freeze until
firm enough to spoon into the shells). Freeze until firm.
Garnish with fresh mint leaves.
Yield: 6 servings
Cranberry Heavenly Hash

H2 cups cranberries, finely chopped
~2 cup sugar
1 cup miniature marshmallows
1 cup chopped nuts
4 bananas, peeled and sliced
2 cans (131/2 ounces each) Hawaiian mixed fruits,
drained
2 cups heavy cream, whipped
1 teaspoon rum extract
Flaked coconut
Combine cranberries and sugar; mix well. Stir in

marshmallows, nuts, and fruit. Fold in whipped cream
and rum extract. Chill for several hours. Spoon mixture
into sherbet glasses and serve sprinkled with flaked
coconut. Makes 8 to 10 servings.
114
Charlotte Russe au Kirsch

Mix 2 envelopes unflavored gelatin, 1 cup sugar and
a dash of salt thoroughly in top of double boiler. Beat 2
cups milk and 8 egg yolks together; add to gelatin. Add
1 inch of vanilla bean; cook over boiling water, stirring
constantly until gelatin is dissolved, about 5 minutes.
Remove from heat and cool; remove vanilla bean. Stir
in 1/4 cup kirsch. Chill until mixture mounds slightly
when dropped from a spoon. Whip 2 cups heavy cream
and fold gently into gelatin mixture. Turn into 9-inch
spring form pan which has been lined all around the
edge with champagne biscuits (or lady fingers). Chill
until firm. Remove collar. Garnish sides of mousse
with whipped cream and crystalized violets. Makes 10
to 12 servings.
Cherry Charlotte Russe

Drain 1 can cherries, reserving syrup. Stir 1 envelope
unflavored gelatin into cherry syrup in a saucepan to
soften; heat to boiling to dissolve gelatin.
In a large mixing bowl, pour hot gelatin mixture
over 1 package cherry flavor gelatin; stir to dissolve;
stir in 1/4cup sugar and 1/4cup teaspoon salt until dissolved.
Chill until partially thickened.
Beat 2 egg whites until stiff, gradually beating in 1/4
cup sugar; fold into gelatin mixture.
Whip 1 cup cream, then fold in 1 cup sour cream;
fold cream mixture into gelatin mixture. Fold in 1 cup
orange sections (cut up), 1/4 cup toasted slivered almonds and the drained cherries.
Arrange %-inch slices jelly roll (bakery roll will be
fine) around sides of a 9-inch spring form pan. Spoon
mixture into pan. Chill until firm. Serves 12. (Ladyfingers may be substituted for jelly roll.)
.....
-,
115
Quick Cheese Custard

Blend 1 package egg custard mix with % cup sugar
and 11/z cups milk in saucepan; add 8 ounces cream
cheese (cut in cubes) and % teaspoon grated lemon
rind. Cook and stir over medium heat until mixture
comes to a boil. Blend with rotary beater until smooth.
Pour into custard cups. Chill until set. (Chill at least 2
hours to unmold.) If desired, serve with sweetened
berries. Makes 5 servings . Note: To make with cottage
cheese, prepare as directed, omitting cream cheese
and stirring 1 cup cottage cheese into cooked custard.
Lemon Crisp
Cream Y., cup butter and % cup brown sugar; stir

in 1 cup sifted flour, 1/z teaspoon each of salt and
baking soda, 1/z cup coconut and % cup crushed saltines. Add 3 tablespoons water, one at a time, and
blend in . Press half the mixture into an 8x8x2-inch
baking pan. Top with 2 cups lemon pie filling (No. 2
can). Add 11/ 2 teaspoons water to remaining half of
crumb mixture; mix well and crumble over top of
lemon layer . Bake at 350 degrees for 20 minutes or until crumb topping is lightly browned. Top with whipped
cream or packaged whipped topping.
Frozen Dessert Shell
1 package (2 ounces) whipped topping mix

112cup cold milk
1 tablespoon Grand Marnier liqueur
2V2 cups sweetened sliced peaches
Prepare whipped topping mix with milk as directed
on the package, omitting the vanilla. Fold in Grand
Marnier, blending well. Form mixture into a shell ,
about 8 inches in diameter , on wax paper. Freeze until
firm - 4 to 5 hours. fill with peaches just before
serving. Makes 8 or 9 servings.
Two packages (12 ounces each) frozen sliced peaches,
thawed and drained, may be used when fresh peaches
are not available.
116
Filbert Mousse
Whip 1 cup heavy cream; set aside. Soften 2 envelopes unflavored gelatin in V3 cup water. I,n medium
heavy saucepan, heat 21/4 cups milk; stir in gelatin
until dissolved. Beat 6 egg yolks and l cup sugar until
light and fluffy; gradually stir into hot milk. Cook,
over low heat, stirring constantly, until mixture thickens and coats a metal spoon ; do not allow to boil.
Remove from heat; stir in 2 tablespoons cognac (optional), 1 teaspoon vanilla and 1% cups ground filberts.
Stir over ice i or chm until mixture begins to set. Beat
6 egg whites until stiff, but not dry. Fold into filbert
mixture with whipped cream. Pour into 5-cup souffle
dish which has a 4-inch collar of waxed paper around
it. Chill until set. Remove collar. Garnish sides of
mousse with toasted chopped filberts, as desired.
Raspberry
Trijle
2 packages (3 ounces each) vanilla pudding and pie
filling
4 cups milk
2 packages (12 ounces each) fro.zen pound cake,
thawed
2 packages (10 ounces each) fro-zen raspberries,
thawed
112cup sherry
1 cup heavy cream, whipped
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Cook pudding with milk according to package directions. Cool and then chill. Cut pound cake into slices
1-inch thick. Press raspberries th.rough a sieve or
a blender. Stir in sherry. Put a layer of cake slices
on the bottom of a shallow crystal bowl. Top. with a
layer of raspberry mixture. Add a ]ayer of pudding.
Continue layering, ending with a ]aye1" of pudding.
Whip cream with sugar and vanilla. Decorate top of
pudding with rosettes or spoonfuls. @.fwhipped cream.
Chill until ready to serve. lf desi:red, reserve a few
whole berries to garnish top at serving time.
Pineapple
117
Angel Roll
Prepare 1 package angel cake mix according to directions.

Measure out 3 cups batter and turn into 8-inch layer
cake pan.
Line a 10x15xl-inch pan with waxed paper and turn
remaining batter into it spreading evenly. Bake cakes
in moderately hot oven (375 degrees) about 20 minutes,
until tops spring back when touched lightly.
Cool sheet cake in pan 10 minutes, then invert onto
cloth sprinkled thickly with powdered sugar. Peel off
waxed paper and roll cake lengthwise, rolling cloth
with cake.
Cool on rack.
Unroll and remove cloth.
Spread cake with cold Pineapple Angel Filling, and
roll again. Spread top and sides with vanilla frosting.
Place cocoa frosting in cake decorating tube with ribbon tip, and make several lines down length of roll.
Slice when ready to serve. Makes 8 to 10 servings.
(Note: Cool layer cake in pan and use for another
dessert.)
Pinenpple
Angel Filling
Combine 1 (131/2-ounce) can crushed pineapple, 1/3

cup sugar, 2 tablespoons cornstarch and a dash salt.
Cook, stirring, until mixture boils and is clear and
thickened. Stir a spoonful into 1 lightly beaten egg
yolk, then combine with remaining hot pineapple mixture. Cook a minute longer over very low heat, stirring
constantly. Remove from heat. Blend in 2 tablespoons
butter and 1 teaspoon lemon juice. Cool.
Frosting
Soften % cup butter. Gradually blend in 2% cups
sifted powdered sugar, 2 tablespoons half and half and
% teaspoon vanilla to make good spreading consistency. If necessary add 1 teaspoon more half and half.
To 1/3 cup frosting blend in 1112teaspoons unsweetened
cocoa.
118
Orange Shortcake
Prepare 2 cups biscuit mix as label directs for shortcake . Pat into buttered 9-inch layer cake pan; flute
edges if desired. Sprinkle with sugar and bake at 450
degrees for 15 to 20 minutes, or until golden.
Meanwhile, combine 1 tablespoon sugar . % teaspoon
cornstarch and V2 cup syrup drained from an 11-ounce
can tiny orange segments. Cook over low heat, stirring, until mixture clears and comes to a boil; pour
over orange segments and chill.
Whip 112cup heavy cream; keep chilled.
When cake is baked, remove to rack and cool 5
minutes. Slip biscuit out of pan onto serving plate.
Carefully split biscuit; spread with half of cream
and orange segments; put on biscuit top; cover with
remainder of cream and oranges.
Tortoni Squares
1/a cup chopped toasted almonds
1 cup fine vanilla wafer crumbs
3 pints vanilla ice cream, softened
1 12-ounce jar apricot or peach preserves
Whipped cream, optional
Combine almonds, butter, crumbs and extract; mix

well. Save % cup of crumb mixture for top. Sprinkle
half of the remaining crumb mixture over bottom of
an 8-inch square pan that has been lined with aluminum
foil. Spoon half the ice cream over crumb mixture;
drizzle with half the preserves and sprinkle with remaining crumb mixture. Repeat to use the remaining
ice cream and preserves. Sprinkle reserved 1A cup
crumb mixture over top. Store in freezer until ready
to serve. Cut in squares and garnish with whipped
cream, if desired. Makes 9 servings.
119
Peach Charlotte
1 loaf (1 pound) firm-type white bread
Butter or margarine
2 packages (12 ounces each) frozen sliced peaches,
thawed
1 teaspoon grated lemon rind
1 tablespoon grated orange rind
% teaspoon ground mace
% teaspoon ground nutmeg
Trim crusts from 12 slices of the bread. Reserve

crusts. Melt butter in a large skillet; saute bread slices
in butter until golden brown on both sides.
While bread slices are warm and flexible, line sides
of a 11/2-quart charlotte mold or a saucepan with
overlapping bread slices. Cut a few of the bread
slices into triangles to fit the bottom of the mold. Crumble remaining bread and crust trimmings; brown lightly
in butter.
Combine bread crumbs, peaches and their juice,
lemon rind, orange rind, mace and nutmeg; mix lightly.
Spoon mixture into lined mold.
Bake in a preheated moderate oven (350 degrees) 40
to 45 minutes, or until bread is brown and crusty. Serve
warm. If desired, garnish with a few reserved peach
slices and accompany with whipped cream.
Makes 1%-quart mold or 8 to 10 servings.
CHILLED . SOUFFLE-Combine
4 envelopes unflavored gelatin, l1/3 cups sugar, 112teaspoon salt, 11/2
teaspoons each of cinnamon and ginger and 1 teaspoon
:nutm~gin top of double boiler. Add l1/2 cups milk,
1 (29ounce) can pumpkin or squash and 6 slightly beaten egg yolks; mix well. Cook over hot water about 10
minutes, until slightly thickened, stirring . Chill until it
begins to thicken. Beat 6 egg whites until stiff, gradually adding % cup sugar; fold into pumpkin mixture.
Pour into souffle dish with a foil collar; chill until firm.
Remove foil collar. Serve topped with whipped cream
ringed with strips of crystallized ginger. Makes 10 to
12 servings.
120
Mocha Honey Mousse

112cup strong coffee
2 packages chocolate pudding and pie filling
4 cups milk
1 package (12 ounces) semi-sweet chocolate bits
1/a cup honey
2 teaspoons rum flavoring
1 teaspoon vanilla
1 pint heavy cream
Sprinkle gelatin into coffee. Let stand for 5 minutes.
Pour pudding mix into saucepan and gradually stir
in milk. Cook over low heat, stirring constantly until
pudding bubbles and thickens. Add half of chocolate
bits and stir until chocolate is melted. Add gelatin mixture and honey and stir until gelatin dissolves.
Remove from heat and cool. Stir in rum flavoring
and vanilla. Chill until slightly thickened .
., Whip cream until stiff. Fold cream into mixture.
Pour mixture into a 2-quart mold or into two 1-quart
molds that can be stacked to resemble a large mold.
Chill until firm.
Unmold by dipping mold into lukewarm water for
a few seconds. Garnish with sweetened whipped cream,
chocolate triangles and leaves of angelica.
To make chocolate triangles, melt remaining chocolate pieces over hot water. Spread melted chocolate
in a thin layer on a piece of foil or wax paper. Chfil
until firm. Then cut carefully into triangles with a
sharp knife. Remove from foil and put in place without
much handling to prevent melting. Chill until ready
to serve.
-i
" ... 1n
. l"esponse to your request ... "
12J.
122
Page
.
.
_____
..
____
..
-
________
_124
Apple Pie, Open Maple
Sour Cr~arn ____________________________________
124
PIES
Butterscotch Banana Pie _________________________124

Cherry-Peach
Ginger Pie
_______________________
125
Coffee Pie ----------~ ~-------~---------------------126

Dieter's Delight ________
___________________________
125
Easy-As-Apple Pie --------------------------_____123
Variations _________________________________
______123
French Silk Pie
___________________________________
129
Grape And Peach Cheese Pie

__________________
126
Irish Coffee Pie
__________________________________
127
:Kiss Pie
_________________________________________
128
Lemon Pie, Angelic
______________________________
128
Frozen
------- ------------------------------ _129
Maple Chiffon Pie _______________________________
_130
Mile High Pie ____________________________________
131
Mint Chiffon Pie
_______________________
__________
131
Orange Pie, Meringue Shell
_____________________
132
Orange Pecan Pie

_______________________________
133
129
Pecan Pie Crust Shell ___________________________
Pumpkin Pie _____________________________________
_133
Sweet Potato Pie
Walnut Crumb Crust
___________
. _____________________
134
____________
_________________
_130
Wheat Germ Ice Cream Pie _______________________

134
123.
Easy-As-Apple
Pie
Pastry for double-crust, 8-inch pie

1 (pound, 4 ounces) can sliced apples, well-drained
1/4 cup brown sugar
1/z cup granulated sugar
2 tablespoons flour
1/4teaspoon salt
% teaspoon cinnamon
1/4teaspoon nutmeg
Line 8-inch pie plate with half of pastry . Roll out
top crust. Combine remaining ingredients except butter. Place in lined pie plate. Dot with butter. Adjust
top crust. Bake in a hot oven (425 degrees) about 40
to 45 minutes or until crust is golden brown.
Variations
ORANGE-APPLE - Add 1 tablespoon grated orange
rind to apple mixture. Place in lined pie plate. Cut
2 oranges into sections. Place on top of apple mixture.
Prepare as above.
CINNAMON-APPLE - Omit brown sugar and cinnamon. Increase granulated sugar to % cup. Add 1/4
cup (1%-ounce jar) cinnamon drops to apple mixture.
Prepare as above.
CHEESE-NUT - Prepare double-crust pastry, adding
1/z cup grated cheddar cheese to flour mixture. Add
1/z cup toasted slivered almonds to apple mixture. Pre,
pare as above.
124
Open Maple Apple Pie

Line a 9-ineh pan with pie pastry . Pare, core and
slice 4 tart apples and arrange in pastry shell. Sprinkle
generously with maple sugar, add a little cinnamon
and dot with butte.r. Pour on % cup of heavy cream.
Bake 10 minutes in a preheated ., 450 degree oven, lower the heat to 35.0 degrees and bake until the apples
are soft when pierced with a fora.
Sour Cream Apple Pie

Roll out dough for a 9-inch pie and flute edges. Set
aside. Beat together a cup of sour cream, 2 tablespoons
flour, % cup sugar, 1/4teaspoon salt, a teaspoon vanilla, and an egg. Stir in 3 cup.s diced tart apples, mix
well, and pour into-unbaked pie shell. Bake at 400 degrees 25 minutes. Combine 112cup brown sugar, 1/a cup
flour, and 1A cup butter. Sprinkle over top, bake a-nother 20 minutes, and serve.
Butterscotch
B-anana Pie
Scald 2 cups milk in heavy saucepan. Combine and

mix % cup firmly packed light brown sugar, 1/a cup
flour and % teaspoon salt; stir into milk slowly. Cook,
stirring constantly, until thick and flour is thoroughly
cooked, about 10 minutes. Stir a small amount of hot
mixture into 3 slightly beaten egg~, and stir into
remaining hot mixture. Cook 1 minute-~ Remoe from
heat; stir in 2 teaspoons butter anlf 1~teaspoon vanilla.
Cool thoroughly. Cover bottom .of g.,inch baked ; pie shell
with a small amount of filling; top with alte.:vnate layers
of sliced bananas and buttersco.tcll: filling, ending with
filling. Chill. Serve plain or topped with sweetened .
whipped cream and additional banana slices.
-,
125
Cherry-Peach Ginger Pie

Mix /s cup melted butter with 2 cups ginger snap
cookie crumbs; press over bottom and sides of a 9-inch
pie pan. Chill. Drain an 8-ounce jar red maraschino
cl?-erries, reserving syrup. Halve cherries. Add enough
water to syrup to make 112cup; blend into 2 tablespoons
cornstarch, 3 tablespoons light brown sugar and a dash
each of cinnamon and allspice; add 3 tablespoons
lemon juice. Cook stirring constantly until mixture has
boiled for half a minute; stir into cherries. Cool. Lightly mix with 6 cups sliced peaches (about 3 pounds):
turn into pie shell.
Top with whipped cream before serving.
1
Dieter's Delight
Mix together 1 envelope unflavored gelatin, 112cup
sugar (or equivalent for 112cup sugar) and 1/s teaspoon
salt in top of double boiler. Stir in 112cup lemon juice
a.nd % cup water. Add 4 beaten egg yolks. Place over
boiling water, stirring constantly, until gelatin is dissolved. Remove from heat; stir 'in 2 teaspoons grated
lemon rind. Chill, stirring occasionally, until mixture
mounds slightly when dropped from spoon. Beat 4 egg
whites with 1/2 cup sugar until stiff, but not dry. (Do
not beat wi th sugar if equivalent is used!) Fold
into gelatin. Turn into prepared pie shell. Chill until
firm. If desired, top with low-calorie whipped topping.
126
Coffee Pie
Combine 112cup water, 2 tablespoons instant coffee
powder and 112pound marshmallows in top of double
boiler. Heat over hot water, stirring occasionally, until
marshmallows are melted. Add slowly to 2 slightly
beaten egg yolks. Return to double boiler; cook and
stir 1 or 2 minutes. Stir in 1 teaspoon vanilla, a few
grains of salt and 1/4teaspoon nutmeg. Chill until mixture begins to set. Beat smooth. Fold in 1 cup finely
chopped nuts. Whip 1 cup cream; fold in. Pour into
cooled pie shell. Chill. If desired, garnish with additional whipped cream.
Grape And Peach Cheese Pie

1 baked 9-inch pie shell
1112packages (8 ounces each) soft cream cheese
Y2cup sugar
112teaspoon vanilla
1 teaspoon lemon juice
1l/4 cups heavy cream, whipped
1l/4 cups halved Thompson seedless grapes
3 medium-size fresh peaches (or substitute
canned halves)
t/2 cup apricot preserves or jelly
Beat softened cream cheese; gradually add sugar,
continuing to beat until fluffy. Stir in vanilla, lemon
peel and juice. Fold in whipped cream and 1 cup of
the grapes. Turn mixture into pie shell. Chill in refrigerator 1 hour. Peel and halve peaches; remove pits.
In small saucepan, melt preserves over low heat; add
peach halves and simmer gently until tender, about 2
minutes. Place peach halves, cut side up, into filling
of pie at equal intervals. Use remaining grape halves
to fill peach halves. Cool jelly; spoon over peaches
and grapes. Chill thoroughly, at least 4 hours.
Yield: 6 servings.
127
Irish Coffee Pie

1 envelope unflavored gelatin
o/3cup sugar
% teaspoon salt
% cup milk
1 egg yolk, slightly beaten
1 egg white
1 envelope whipped topping mix
1 tablespoon instant decaffeinated coffee
2 tablespoons Irish whisky (optional)
1 baked 9-inch pie shell, cooled
Flaked coconut (optional)
Thoroughly mix gelatin, % cup sugar, and the salt
in a saucepan. Add milk; blend well. Cook over low
heat, stirring constantly, until gelatin and sugar are
dissolved . Stir a small amount of the hot mixture into
the egg yolk, mixing well. Return to remaining hot
mixture. Continue cooking and stirring over low heaf
for 1 minute . Remove from heat.
Beat egg white until it forms stiff peaks. Prepare
whipped topping mix as directed on package. Then
blend instant coffee into 11/zcups of the prepared topping.
Place gelatin mixture over ice bath and chill only
until mixture begins to get thick and syrupy. (Mixture thickens rapidly.) Add Irish whisky; beat with
rotary beater until light and foamy. Rapidly fold in
beaten egg white and coffee-flavored whipped toppin~
Pour into pie shell. Chill until set . Garnish pie with
remaining prepared whipped topping and coconut.
128
Kiss Pie
3 egg whites
11/4cups sugar
3 tablespoons water
Dash of salt
1 teaspoon vanilla
1 teaspoon vinegar
Whipped cream
Grated bitter chocolate
Beat egg whites until foamy, gradually fold in sugar,
water, vanilla and vinegar while beating constantly
until stiff peaks form.
Pour into pie plate lined with waxed paper and bake
at 225 degrees for 45 minutes. Cool; fill with whipped
cream and top with grated bitter chocolate.
Angelic Lemon Pie

Baked 9-inch pie shell
1 envelope unflavored gelatin
1/4teaspoon salt
1 cup sugar
l/2 cup fresh lemon juice
4 egg yolks, beaten
4 egg whites, beaten
112pint cream for whipping.
Blend gelatin, salt, 3/4cup sugar, lemon peel, lemon
juice and beaten egg yolks in saucepan . Cook over
medium heat, stirring constantly until mixture coats
spoon. Remove from heat, pour into bowl and chill
until mixture mounds slightly when dropped from
spoon. Beat egg whites until soft peaks form, add 1/4
cup sugar and continue beating until stiff. Whip cream
and fold into gelatin mixture, fold in egg white mixture. Spoon into cooled pie shell and chill several hours
before serving .
129
French Silk Pie

Ha ve baked pecan piecrust shell ready. Beat 1/z cup
soft butter at low speed until smooth and creamy. Beat
in % cup sugar gradually until fluffy. Mix in 2 (1-ounce)
squares unsweetened chocolate (melted), and 1 teaspoon vanilla. Beat in 2 eggs, one at a time, beating
3 to 5 minutes after each addition. Spoon into shell.
Chill 2 hours, or until firm. Top with whipped cream
and 2 tablespoons finely cut pecans.
Pecan Piecrust Shell

Add % cup finely ground pecans to pastry mix, or
to flour before adding shortening or liquid to favorite
pastry recipe. Roll out pastry; fit into pie plate; prick
with tines of fork. Bake as usual.
Frozen Lemon Pie

1 package graham cracker crust mix
3 eggs , separated
1/zcup sugar
1 cup whipping cream , whipped
V4 cup fresh lemon juice
2 te aspoons grated lemon peel
Prepare 9-inch graham cracker crust as directed on
package , reserving 2 tablespoons crumb mixture for
garnish. Beat egg whites until frothy . Graduall y beat
in sugar , a little at a time ; continue beating until stiff
and gloss y . Beat egg yolks until thick ; fold into egg
white mixture. Fold in whipped cream , lemon juice
and peel. Pour into graham cracker crust. Sprinkle reser ved crumbs over top. Freeze. Remove from freezer
about 15 minutes before ser ving.
130
Maple Chi/ Jon Pie

1 tablespoon unflavored gelatin ( 1 envelope)
1/4 cup cold water
2 egg yolks
1/4teaspoon salt
% cup maple-flavored syrup
1 cup milk
2 egg whites
112cup whipping cream
1 teaspoon vanilla
1 baked 9-inch Walnut Crumb Crust
Slightly sweetened whipped cream
Sprinkle gelatin over cold water to soften. Mix egg
yolks, salt, and 112cup of the syrup in the top of a
aouble boiler and beat to blend. Gradually stir in milk
and place over hot water. Cook and stir until the mixture
coats a metal spoon; then remove from the heat, add
softened gelatin and stir until dissolved. Chill until
slightly thickened. Beat egg whites until foamy; then
gradually add the remaining syrup and continue to
beat until whites stand in stiff peaks. Fold into t'ne
slightly thickened gelatin. Whip cream and fold into
mixture. Add vanilla and spoon into the pie shell.
Chill until firm; then garnish with slightly sweetened
whipped cream. Makes 6 servings.
Walnut Crumb Crust

11/4cups finely crushed vanilla wafers
1/4 cup finely chopped walnuts
2 tablespoons sugar
1/4 cup melted butter
Combine crumbs, walnuts and sugar. Add melted
butter; mix well. Press firmly onto the bottom and
sides of a 9-inch pie plate and bake at 375 degrees,
about 5 minutes. Cook before filling.
131
Mile High Pie

Combine 1 package frozen raspberries (thawed) with
1/2 cup sugar, 1 tablespoon lemon juice, 1/s teaspoon
salt and 2 egg whites. Beat with electric mixer for 20
minutes. Beat 1 cup whipping cream, 1/4cup powdered
sugar and 1 teaspoon vanilla together until stiff, fold
whipped cream into the berry mixture. Pile into prepared pastry shell and freeze 3 or 4 hours.
Mint Chi/ Jon Pie

Combine 11/4cups finely crushed chocolate wafers, 3
tablespoons sugar and 1/4cup melted butter; pat evenly
over bottom and around side of 10-inch pie plate; bake
at 350 degrees for 5 minutes; cool. Add 1 envelope unflavored gelatin to 1112cups milk. Beat 2 egg yolks;
add to milk with 1/4cup sugar; cook, stirring constantly, over medium heat, until mixture just simmers; remove from heat; cool and add 1 teaspoon mint and
peppermint extract and 15 drops of green food coloring, mixing well. Chill until mixture begins to set. Whip
half cup cream; fold into minty mixture. Add % teaspoon cream of tartar and 1/4 teaspoon salt to 2 egg
whites and beat until soft peaks form; gradually add
l/4 cup sugar and continue beating until stiff but not
dry; fold into filling. Pour into crust. Chill. Serve with
additional whipped cream and decorate with chocolate
flavor decors.
132
Orange Pie Meringue Shell

1 cup sugar
4 egg whites
1/4teaspoon cream of tartar
Finely crushed walnuts
4 egg yolks
112cup sugar
2 tablespoons lemon juice
3 tablespoons grated orange rind
l/s teaspoon salt
,
5 oranges, sectioned
1 pint heavy cream
Heat oven to 275 degrees. To make shell, beat egg
whites until foamy, add cream of tarter and beat to
stiff peaks. Gradually add 1 cup sugar and continue
beating to very stiff peaks. Spread over bottom and
up side, just to rim, of well greased 9-inch pie plate,
making bottom %-inch thick, side 1-inch thick. Sprinkle
edge with crushed nuts. Bake 1 hour or until light
brown and crisp to touch. Cool.
Now for the filling, which is to be chilled. Beat 4

egg yolks slightly in top of double boiler; add 112cup
sugar, lemon juice, grated orange rind and salt. Cook
over boiling water, stirring constantly, until thick (8
to 10 minutes). Fold in 2 oranges which have been
sectioned and diced. Cool. Whip 1 cup of the cream and
fold into filling mixture. Pour this mixture into center
of meringue shell and smooth over. Chill 12 r~our:; or
longer.
Just before serving, whip remammg cup of cream,

spoon in mounds on top of pie. Fill center with remaining 3 oranges which have been sectioned. Top cream
with grated orange rind and decorate with orange
slices.
133
Orange Pecan Pie

3 eggs, slightly beaten
% cup dark corn syrup
l/4 cup frozen orange juice concentrate,
thawed, undiluted
1 teaspoon vanilla
1 cup sugar
1/s teaspoon salt
112teaspoon grated orange rind
1 cup pecans
1 unbaked 9-inch pie shell
Combine all ingredients, stirring in pecans last. Pour
into pie shell. Bake at 400 degrees 15 minutes; reduce
heat to 350 degrees and continue to bake 35 to 45 minutes longer. Filling will be puffy and moist in center.
Pumpkin Pie
11/4cups canned pumpkin
% cup sugar
1 teaspoon flour
112teaspoon salt
1/4teaspoon ground ginger
1 teaspoon cinnamon
2 eggs slightly beaten
2 tablespoons frozen grapefruit juice
concentrate, thawed, undiluted
1 teaspoon vanilla
1 unbaked 9-inch pie shell
Combine pumpkin, sugar, flour, salt and spices. Add
eggs; mix well. Blend in evaporated milk, undiluted
grapefruit juice concentrate and vanilla; mix. Pour into
unbaked pie shell. Bake at 425 degrees 45 to 50 minutes or until knife inserted near center comes out clean.
134
Sweet Potato Pie

1 can sweet potatoes (No. 2 size)
1/4teaspoon nutmeg
1/4teaspoon allspice
112teaspoon salt
112cup sugar
2 eggs, slightly beaten
1/4cup butter
9-inch unbaked pastry shell
Drain sweet potatoes, saving 112cup syrup. (Add water if necessary to make 112cup measure.) Mash potatoes in a medium size saucepan and add the syrup.
Cook over medium heat until mixture reaches simmering point. Remove from heat. Stir in spices, salt, sugar,
eggs, butter and evaporated milk. Return to low heat
and cook for 5 minutes, stirring constantly until butter
is melted. Pour into pastry shell. Bake in preheated
hot oven (425 degrees) 20 to 25 minutes, or until done
when tested. Cool on rack. Decorate with pastry leaves.
Wheat Germ Ice Cream Pie

1 cup sugared-honey wheat germ
% cup fine graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated lemon rind
1/3 cup melted butter or margarine
Sweetened strawberries, if desired
Combine wheat germ, graham cracker crumbs, sugar, lemon rind and butter, mixing well. Press evenly
over bottom and sides of buttered 9-inch pie pan. Bake
at 350 degrees for 5 minutes or until heated. Press
heated crumbs firmly against pie plate. Chill. Fill with
softened ice cream. Freeze until firm and ready to
serve. Serve with sweetened strawberries, if desired.
Note: Other ice creams and corresponding fruits may
be used for variety.
135.
COOKIES
Reader-approved
136
THE POST-COURIER COOKBOOK~~
COOKIES
Page
Almond Crisps ____________________________________
139
Almond Paste
___________________________________
_137
Almond Petits Fours
____________________________
137
Apricot Strips
__________________________________
_154
Bright Lemon Baubles
__________________________
142
Butter Cookie Wre-aths ____.. _____
_________________
144
Butter Crisps
________________
. ___________________
151
Butterscotch Spoonoodles __ ____ ________________140
Butt~rscotch Wah1ut Cookies _ _____
________________
155
Cardamon Butter Cookies
_ . _________________
__148
Cherry-Nut Patties
_______________________________
142
Chinese Almond Cookies _________________________
138
Decorateci- Cool~ies
______________________________
143
Folly $and Tarts __________________________________
145
Heirloom Spritz
__________________________________
156
Kris Kringles
_ ________________________________
150
Lace Cookies L'Orange ___________________________
146
Many-Way Butterballs
____________________________
153
Meringue Surprises
_______________________________
141
Molasses-Saotch Bars
________________________
____ 151
Molas-ses Taffy Snaps _______
_____________________
_147
Moravian Sand Tarts
__ ___________ _____________
145
Oatmeal Cookies ___________________________________
149
Orange-Chip Crisps __-'- __________________________
l 48
Orange Drop Cookies ___________________________
139
Polka Dots
______________________________________
152
P~anut ..scotch Fudge
____________________________
147
lfaisin-Nut eluster&
______________________________
150
Roly- Polys
______________________________________
_141
Scandinavh1n Kran-Sekage _________________________
138
School Day Honey Cookies
_____________________
146
Shortbread
_______________________
_________________
144
Sour Cr.earn Gookies __________________________
____143
\Valnut I)rops ------------------------------ ______140
Homemade
Almond Paste
Grind 1 cup blanched whole almonds finely in electric

blender or food chopper with fine blade. Mix with 1
egg white and 112teaspoon almond extract. Add 2
cups sifted powdered sugar gradually, mixing or kneading well after each addition until mixture is soft and
smooth. Store chilled in covered container. Makes 1
generous cup.
Almond Petits Fours

1 package ( 1 pound 1 ounce) pound cake mix
1/4cup brandy or orange juice
112cup apple jelly, beaten smooth

1 recipe Homemade Almond Paste
Food color
About 1112cups each chocolate and plain buttercream frosting
Prepare cake mix as label directs. Bake in greased
13 x 9-inch pan in 325-degree (moderately slow) oven
1 hour. Cool 15 minutes; remove to board. Sprinkle
with brandy; spread with jelly. Tint almond paste as
desired with food color, kneading until even. Roll out
between 2 pieces of waxed paper to fit top of cake;
remove top paper. Invert paste-side down onto cake;
remove paper. Cut cake into desired shapes. Frost
sides; garnish with sliced almonds and cake decors if
you wish. Chill.
138
THE POST-COURIERCOOKBOOK~~
Scandinavian
Kransekage
Triple recipe Homemade Almond Paste

2 cups granulated sugar
113cup egg whites
Crumble almond paste into saucepan; blend in sugar
and egg whites. Heat, stirring, over very low heat
until mixture is lukewarm and smooth. Cut 13 circles
of brown paper. Make smallest circle 2 inches in diameter and increase each remaining one by 1/z inch;
largest will measure 8 inches. Place circles on cookie
sheets. Spoon almond mixture into pastry bag with
1/z-inch plain tip ; squeeze onto edges of circles. Shape
into even rings. Bake on upper rack in 275-degree
(very slow) oven 35 minutes or until very light golden.
Cool. Loosen rings carefully from paper. Store in airtight containers . To serve, stack rings on plate . If you
like , decorate with colored frosting and silver dragees .
Let guests help themselves to cake , breaking rings to
desired sizes. Makes about 35 servings.
Chinese Almond Cookies

1/z cup unblanched whole almonds
1 cup sifted flour
1/zteaspoon baking powder
% teaspoon salt
1/z cup butter
1/ 3 cup sugar
1/zteaspoon almond extract
1 tablespoon gin , vodka or water
Reserve 36 whole almonds ; finely chop or grind remainder. Sift flour with baking powder and salt. Thoroughly cream butter with sugar. Stir in all remaining
ingredients except whole almonds. Form dough into 3'6
balls. Place on greased cooky sheets. Press a whole
almond into center of each ball. Bake in 350-degree
(moderate) oven 20 minutes or until light brown.
Makes 3 dozen cookies .
~~THE
POST-COURIERCOOKBOOK
139
Almond Crisps
112cup butter or margarine
1 cup brown sugar, packed
2 eggs
112cup sifted flour
1/4teaspoon salt
1 teaspoon cinnamon
% cup fine dry bread crumbs
% cup ground unblanched almonds
1/4 cup fresh dates, finely cut
Cream butter and sugar thoroughly. Add eggs; beat
well. Sift flour with baking powder, salt and cinnamon.
Add to creamed mixture and blend well . Stir in
crumbs, almonds and dates. Drop by small spoonfuls
onto ungreased cooky sheet about 3 inches apart. Bake
in 350-degree (moderate) oven 12 to 15 minutes. Makes
about 4 dozen cookies.
Orange Drop Cookies

% cup butter
1 cup sugar
1 egg
1/4 cup orange marmalade
21/4 cups sifted flour
1 teaspoon soda
112teaspoon salt
Cream butter and sugar till light. Beat in egg and
marmalade. Sift together dry ingredients; add, mixing
thoroughly. Drop from teaspoon, 2 inches apart, on ungreased cookie sheet. Bake at 375 degrees for 10 minutes. Cool; remove from pan. Top with a dab of marmalade and a walnut half just before serving. Mair.es
about 42.
140
Walnut Drops
l1/2 cups corn flakes
2 egg whites
112cup sugar
% teaspoon salt
1 tablespoon cocoa
1 teaspoon vanilla flavoring
1 cup chopped walnut meats
Crush corn flakes to 1 cup. Beat egg whites until

foamy; add sugar gradually, beating until stiff and
glossy. Fold in salt, cocoa, vanilla, corn flakes and
wainuts. Drop by tablespoonfuls onto greased baking
sheets about 2 inches apart. Bake in slow oven (300
ctegrees ) about 25 minutes or until lightly browned.
Cool slightly before removing from baking sheets.
Yield:
diameter
about
2112 dozen
Butterscotch
cookies,
1%
inches
in
S poonoodles
1 3-ounce can (2 cups) chow mein noodles

1 cup coarsely chopped nuts
1/3 cup honey
% cup sugar
1f,! teaspoon vanilla
1.{~ teaspoon salt
1 6-ounce package ( 1 cup ) butterscotch flavored
morsels
Combine chow mein noodles and nuts in mixing
bowl ; set aside. Combine honey, sugar , butter, vanilla
and salt in saucepan and bring to full boil over moderate heat , stirring constantly. Remove from heat ; add
butterscotch morsels and stir until melted and smooth.
Pour over noodles and nuts ; mix gently until coated.
Drop by heaping teaspoons onto waxed paper on baking sheet. Let stand until set or chill until firm. Makes
about 32 spoonoodles.
-,
~ ~THE
POST-COURIER
COOKBOOK
141
Roly Polys
1 6-ounce package ( 1 cup) semi-sweet chocolate
morsels
1h cup butter
11h cups firmly packed brown sugar
2 teaspoons vanilla
2 cups sifted flour
% teaspoon salt
1 cup finely chopped walnuts
Melt chocolate over hot (not boiling) water; remove
from heat. Cream together butter, brown sugar and
vanilla. Stir in melted chocolate. Sift in flour and
salt . Add walnuts ; stir until blended. Shape into 1-inch
balls. Place on ungreased baking sheet; bake at 350
degrees for 10 minutes . While warm, roll in granulated
or confectioners sugar or a cinnamon-sugar mixture.
Makes about 48.
QB
,,
. . . . .
Meringue Surprises
2 egg whites
1 teaspoon vanilla
1/s teaspoon salt
1h cup sugar
1 6-ounce package
morsels
( 1 cup)
semi-sweet chocolate
Combine egg whites, vanilla and salt; beat until

stiff but not dry. Beat in sugar gradually until stiff
and satiny. Divide mixture into 2 equal portions. Add
a few drops of red food coloring to one mixture ; add
green to the other. Fold half of the chocolate morsels 1
into each mixture. Drop by teaspoonfuls on a greased
cookie sheet. Bake at 300 degrees 30 minutes. Makes
about 40.
142
Cherry-Nut Patties
% cup butter
1 cup confectioners sugar

1 egg
1/2 teaspoon salt
112 cup chopped nuts
112cup cut candied cherries
% cup cut raisins
1% to 1% cups flour
Sugar
Cream butter. Add sugar, egg and salt; beat well.
Add nuts , cherries and raisins. Stir in flour to form
a stiff dough. If necessary, chill for easier handling.
Shape by rounded teaspoonfuls into balls. Place on
ungreased cookie sheets. Flatten to 1/4inch with bottom
of glass dipped in sugar. Bake at 350 degrees for 12
to 15 minutes until light golden brown. Glaze while
warm.
Orange Glaze
Combine 1 cup sifted confectioners sugar and 1 to
2 tablespoons orange juice until the consistency of a
glaze.
Bright Lemon Baubles

1% cups vanilla wafer crumbs
1112 cups sifted confectioners sugar
2 tablespoons cocoa
112 cup finely chopped pecans
2 tablespoons light corn syrup
2 cup lemon juice
Combine all ingredients; let stand 30 minutes. Form
into small balls, adding more corn syrup if mixture
seems dry . Roll balls in colored or confectioners
sugar. Chill. Makes about 21/2 dozen.
~ ~THE
143
Decorated Cookies
1 6-ounce package ( 1 cup) butterscotch flavored
morsels
1 package (3 ounces) crea m cheese, at room temperature
% cup sugar
1 egg yolk
% teaspoon almond extract
1/z teaspoon salt
11/z cups sifted flour
Melt butterscotch in top of double boiler over hot
(not boiling) water. Remove from water, Blend in
cream cheese. Stir in sugar. Beat in egg yolk. Add
almond extract and salt. Gradually blend in flour.
Pack into cookie press; make into desired shapes on
ungreased baking sheet. Bake at 350 degrees for 10
to 13 minutes. Remove at once from baking sheet and
cool on rack. Spoon Chocolate Glaze on cookies. Decorate with nuts, dragees, cinnamon candies, tinted
coconut, candied fruit. Makes about 48.
Chocolate Glaze
Melt 1/z cup semi-sweet chocolate morsels and 1
tablespoon shortening in top of double boiler over
hot (not boiling) water.
Sour Cream Cookies

Mix together 1112 cups of sugar and 1/z cup of
shortening. Add two eggs and stir in 1 cup of sour
cream and 1 teaspoon of vanilla. Sift together and stir
i.n 2% cups of flour, 1/2 teaspoon of soda, 1/2 teaspoon
of baking powder and 1/z teaspoon of salt. Drop by
spoonful on greased cookie sheet and bake 8 or 10
minutes at 400 degrees.
144
THE POST-COURIERCOOKB00Kg
Butter Cookie Wreaths

1112cups soft butter
1 cup sugar
112teaspoon salt
1 tablesoon grated orange rind
2 eggs
3% cups sifted flour
Red and green colored sugar, if desired
Cream together butter, sugar and salt until light and

fluffy. Beat in orange rind and eggs. Stir in flour.
Force dough through cooky press onto baking sheet
using a wreath-shaped tip or insert. If desired, sprinkle
with colored sugars. Bake in a hot oven, 400 degrees,
until lighty browned, 6 to 8 minutes.
Shortbread
1 cup butter
1/4teaspoon salt
1 cup confectioners' sugar
2 to 21/4 cups flour
Cream butter with vanilla and salt. Gradually add

sugar, creaming well . Gradually add flour; mix thoroughly. Shape byrounded tea spoonfuls into balls. Place
on ungreased cookie sheets ; flatten to 1/z inch. Flute
e?ges. ~Or flatten to 1/4 inch with bottom of glass
dipped m sugar. Do not flute.) Bake at '350 degrees
for 12 to 15 mim.i1es until light golden . brown . Makes
about 36.
~~THE
145
Moravian Sand Tarts

1 cup butter
1% cups sugar
1 egg
2 cups flour
% cup chopped walnuts
2 teaspoons cinnamon
1 egg white, slightly beaten
Cream butter . Gradually add 1 cup sugar, cream;
ing well. Blend in egg. Gradually add flour, mixing
well . If necessary, chill for easier handling. Combine
% cup sugar, walnuts and cinnamon . Roll out half of
dough on floured surface to a 12-inch square. Cut into
2-inch squares. Brush with egg white. Sprinkle with
half of sugar-nut mixture. Place on ungreased cookie
sheets . Repeat with remaining dough. Bake at 350 degrees for 8 to 10 minutes until lightly browned.
0
Folly Sand Tarts
2 sticks butter
2 cups cake flour
6 tablespoons confectioners sugar
1 tablespoon water
1 cup chopped nuts
Cream butter; blend in flour and confectioners
sugar alternately with the water and vanilla. Mold into
small log-shaped cookies. Bake at 350 degrees for 12
to 15 minutes . While still warm, roll in sifted confectioners sugar.
146
Lace Cookies L'Orange

1 cup sifted flour
1 cup finely chopped nuts
l/3 cup corn syrup
thawed, undiluted
112cup butter
% cup brown sugar (packed)
Sift flour and stir in nuts. Bring corn syrup, undiluted orange concentrate, butter, brown sugar and
orange rind to boil in saucepan over medium heat;
gradually stir in flour and nuts. Remove from heat.
Drop batter by level teaspoonfuls about 3 inches apart
on lightly greased baking sheet. Bake at 375 degrees
from 5 to 6 minutes. Remove from oven; allow to stand
5 minutes before removing. Remove cookies gently
with wide metal spatula. If cookies cool too much and
are difficult to remove from pan, return to oven for
a minute. Makes about 4 dozen cookies.
School Day Honey Cookies

Sift 2 cups flour once, measure, and add 112teaspoon baking power, 1 teaspoon baking soda and :Y2
teaspoon salt; sift again. Place 1 cup butter, 1/2 cup
firmly packed brown sugar, % cup granulated sugar,
112cup honey, 1 egg, and flour in a large mixing bowl.
Blend well. Add 2 cups rolled oats (uncooked), 2 cups
sugar-coated rice cereal and 1 cup flaked coconut.
Mix thoroughly. Drop by teaspoon on ungreased cookie
sheet. Bake at 375 degrees 8 to 10 minutes, or until
golden brown. Let stand a few seconds before removing
from baking sheet. Cookies will be crisp when cold.
Makes about 8 dozen.
--,
~ ~THE
147
Molasses Taffy Snaps

% cup butter
1 cup firmly packed brown sugar

1 egg
112cup molasses
1 teaspoon soda
112teaspoon salt
21/4 to 2112cups flour
1 cup flaked coconut.
Sugar
Cream butter. Gradually add brown sugar, creaming
well. Blend in egg, molasses, soda and salt. Add flour
and coconut; mix thoroughly. If necessary, chill for
easier handling. Shape by rounded teaspoonfuls into
balls. Dip top in sugar. Place on ungreased cookie
sheets. Bake at 350 degrees for 12 to 15 minutes until
light golden brown. Do not overbake. Cool; store in a
tightly covered container. Makes about 48.
Peanut-Scotch Fudge
2 6-ounce packages (2 cups) butterscotch flavored
morsels
1 can ( 14 ounces) sweetened condensed milk
1/,i pound marshmallows, cut in pieces
l/2 cup peanut butter
1 teaspoon vanilla
1/s teaspoon salt
Candied cherries
Combine butterscotch, condensed milk and marshmallows in top of double boiler. Place over boiling
water and stir occasionally until melted and smooth.
Remove from heat. Stir in peanut butter, vanilla and
salt. Pour into buttered 8-inch square pan. Chill until
almost firm. Mark into squares; press quarter piece
of cherry on each square. Makes about 21/4 pounds.
148
Orange-Chip Crisps
2 cups sifted flour
1 teaspoon baking soda
l/2 teaspoon salt
% cup shortening
1% cups sugar
2 eggs, unbeaten
thawed, undiluted
1 6-ounce package (1 cup) semi-sweet
chocolate morsels
Sift together flour, soda and salt. Cream shortening.
Gradually add sugar and beat until mixture is light.
Add eggs one at a time, beating well affer each addition. Add sifted dry ingredients alternately with undiluted orange concentrate beating after each addition.
Stir in semi-sweet chocolate morsels and orange
rind . Drop by teaspoons about 2 inches apart onto
greased baking sheet. Bake in 350 degrees oven 10 to
12 minutes. Makes about 4 dozen cookies.
If" _c--(.)
v~ ~ '2:J~
r:\
Cardamom Butter Cookies

Cream % cup soft butter to consistency of mayonnaise. Mix and sift 1 cup flour and % teaspoon ground
cardamom. Add flour mixture, % cup confectioners
sugar and % cup cornstarch to butter mixture while
continuing to cream. Divide into two equal portions.
Wrap each portion in foil. Chill thoroughly. Work with
one portion at a time, shaping into 1-inch balls, keeping
other portion in refrigerator. Place balls 2 inches
apart on ungreased cookie sheets. Flatten with floured
tines of fork . Bake at 325 degrees for about 20 minutes
or until delicately browned. Makes about 3 dozen.
9 ~ THE POST-COURIER
COOKBOOK
149
Oatmeal Cookies
1112cups sifted flour

112teaspoon baking soda
% teaspoon salt
112teaspoon cinnamon
1/4 teaspoon nutmeg
% cup shortening
112cup granulated sugar
112cup firmly packed dark brown sugar
I/2 teaspoon vanilla
1 egg
112cup milk
1112cups regular rolled oats
112cup chopped raisins
112cup chopped walnuts
Sift together the flour, baking soda, salt, cinnamon
and nutmeg. Cream the shortening, granulated sugar,
dark brown sugar and vanilla; thoroughly beat in the
egg. Stir in the sifted dry ingredients alternately with
the milk. Stir in the rolled oats, raisins and walnuts.
Drop by rounded or heaping teaspoonfuls, a few inches
apart, onto ungreased cookie sheets. Bake in a moderate (375 degrees) oven until browned - 10 to 12
minutes. Remove to wire racks to cool. Makes 4 to 6
dozen . Store in a tightly covered contai~er.
150
THE POST-COURIER
COOKBOOK~~
Kris Kringles
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups ready-to-eat crisp rice cereal
1 6-ounce package ( 1 cup) semi-sweet chocolate
morsel
1 6-ounce package ( 1 cup) butters{:otch flavored
morsels
Cook sugar and corn syrup in three-quart saucepan
over moderate heat, until mixture boils. Remove from
heat. Stir in peanut butter. Mix in cereal. Press into
buttered 13" x 9" pan. Let harden. Melt over hot
(not boiling) water semi-sweet chocolate morsels and
butterscotch morsels; stir to blend. Spread over cereal
mixture. Chill about 5 minutes, till top is firm. Makes
about 48.
...,.
~~-
Raisin-Nut Clusters
2 cups sugar
112
. cup butter
1 (six ounce package semi-sweet chocolate morsels
% cup flour
1 cup finely crushed graham crackers
1 cup raisins
1 cup roasted diced almonds
1 teaspoon vanilla
Combine in saucepan sugar, milk and butter. Bring
to a rolling boil, stirring constantly. Boil 10 minutes,
stirring occasionally. Remove from heat. Add remaining ingredients; mix well. Drop by rounded teaspoonfuls onto waxed paper. Cool.
~ ~THE
151
Butter Crisps
3 cups sifted flour
1h teaspoon baking powder
1/4teaspoon salt
1 cup soft butter (2 sticks)
1 cup sugar
1% teaspoons vanilla
1 teaspoon lemon extract
2 eggs
2 tablespoons milk
Sift together flour, baking powder and salt. Cream

butter and sugar until fluffy. Add vanilla, lemon extract and eggs; blend. Add dry ingredients and milk;
mix well. Chill dough thoroughly several hours or overnight. Press a small amount of dough at a time
through a cookie press onto ungreased co0kie sheet,
using the plate for the shape desired. Bake in a moderate oven, 350 degrees, about 10 minutes or until done.
Cookies may be decorated, if desired, before baking
with bits of candied fruit or colored sprinkles or baked
plain and then iced and decorated. Makes about 8
dozen 1-inch cookies.
Molasses-Scotch Bars
1h cup butter
% cup firmly packed brown sugar
1/4 teaspoon soda
1/4teaspoon salt
1/4 cup molasses
1 cup flour
1 cup chopped walnuts
1 cup raisins
Cream
creaming
in 9-inch
minutes.
butter. Add brown sugar, soda and salt,

well. Stir in remaining ingredients . Spread
square pan. Bake at 350 degrees for 20 to 25
Cut into bars. Makes about 24.
152
THE POST-COURIER COOXBOOK~
Polka Dots
2 cups sifted flour
1Vi teaspoons baking powder
1/4teaspoon salt
112cup sugar
1 tablespoon orange rind
1 egg, unbeaten 2 tablespoons frozen orange juice concentrate,
thawed, undiluted
Sift flour, baking powd.er and salt. Cream butter;
beat in sugar a>11drind. Bea.t in egg until very light
and fluffy. Add flour mixture alternately with orange
concentrate. Retrigerate until dough is easy to handle,
if necessary. Roll out Y3 of dough at a time on floured
board; cut out circles with 2-inch round cutter. Then
cut an equal number of 1-inch circles. Place on greased
cookie sheet. Bake at 350 degrees about 6 minutes.
Remove from cookie sheet; let cool before frosting.
Spread frosting on large cookie, top with small cookie
sprinkled with CQNteQtioners' sug~r if desired.
Yield: App:r:oximately 3 dozen cookies.
-,
Chocolate Frosting
1 6-ounce package
(1 C\1.P) semi-sweet
chocolate
morsels
1/4cup milk or cr~ 4 m
Melt semi-sweet chocolate morsels and butter over
hot (not boiling) water. Remove from water. Blend in
milk.
~ ~THE
POST-COURIER COOKBOOK
153
Many-Way Butterballs
1 cup butter
% cup sugar
% cup firmly packed brown sugar
1 egg
1/4teaspoon salt
1 teaspoon vanilla
21/4 cups flour
Confectioners sugar
Cream butter. Gradually add sugar and brown sugar,

creaming well. Blend in egg, salt and vanilla; beat
well . Gradualiy add flour; mix well. Shape dough by
teaspoonfuls into balls. Place on ungreased cookie
sheets. Bake at 375 degrees for 7 to 10 minutes until
lightly browned. While warm, roll in confectioners'
sugar. Makes about 6 dozen.
Variations
DROP COOKIES - To 1/4 of the dough, add % teaspoon grated orange rind, 1 tablespoon orange juice
and 1/4cup flaked coconut. Drop by teaspoonfuls.
MOLDED PEANUT COOKIES - Combine 1 tablespoon brown sugar with 2 tablespoons peanut butter.
Shape 1/4of the dough by teaspoonfuls into balls. Make
a deep hole in center of each and fill with about 1/4
teaspoon filling . Reshape and seal. Roll in sugar before
baking.
REFRIGERATOR COOKIES - To 1/4 of the dough,
add % cup very finely chopped toasted pecans. Form
into a 6-inch roll. Wrap in waxed paper; refrigerate
4 to 6 hours. Cut into 1/s to 1/4 inch slices.
ROLLED COOKIES - Roll out % of the dough on
floured surface to 1/s inch thickness. Cut with floured
cookie cutters or pastry wheel into desired shapes.
Sprinkle with mixture of 1 tablespoon sugar, 1/l teaspoon nutmeg, and 1/s teaspoon cinnamon.
154
Apricot
~~
Strips
1 11-ounce package dried apricots

l1/2 cups water
% cup sugar
2 teaspoons grated lemon, optional
1/zcup chopped candied red cherries
4 cups sifted flour
2 teaspoons salt
11/z cups butter
% cup lemon juice
Cut apricots into quarters. Combine apricots, 1 cup
water and 1/z cup sugar in saucepan; cover. Heat to
simmering stage; cook 5 minutes. Turn off heat and
let stand, covered until cool. Add 1 teaspoon lemon
rind; mash. Stir in cherries. Sift together flour, remaining 1/z cup sugar and salt into mixing bowl. Cut
butter and 1 teaspoon lemon rind into dry ingredients
with pastry blender until mixture resembles fine meal.
Add lemon juice and remaining 1/z cup water, a small
amount at a time. Mix well after each addition. Shape
dough into a patty. Cut into 3 equal pieces. Roll each
piece of dough on a lightly floured board or canvas
into a rectangle 12-inches long and 5-inches wide.
Spread Y3 of apricot filling in a band 3' inches wide,
lengthwise down center of each piece of dough. Fold
the 1 inch of uncovered dough on each side over the
filling. Brush crust with milk and sprinkle with sugar,
if desired. Bake on ungreased cookie sheet in a hot
oven, 400 degrees, 15 to 18 minutes or until crust is
done. Cut into slices I-inch wide. Makes 32 to 36 bars.
...,
~ ~THE
POST-COURIER
COOKBOOK
Butterscotch
155
Walnut Cookies

1 teaspoon salt
1 cup butter (2 sticks)
2 cups firmly packed brown sugar
2 eggs
2 teaspoons vanilla
112cup sour cream
% cup chopped black walnuts or pecans
Sift together dry ingredients. Cream butter; add

sugar, eggs and vanilla; beat until light and fluffy.
Stir in sour cream and dry ingredients . Stir in nuts,
mixing well. Chill. Drop by rounded tablespoonfuls
onto buttered cookie sheet. Bake in a moderate oven,
375 degrees, 10 to 12 minutes or until done and
browned. Remove from pan with spatula and cool on
wire rack. Serve plain or top with Chocolate Cream
Icing. Makes about 5 dozen cookies.
Chocolate Cream Icing

3 cups sifted confectioners sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
2 squares (2 ounces) unsweetened chocolate, melted
and cooled or 2 I-ounce packages unsweetened
liquid chocolate ingredient
Combine butter, sugar, vanilla, 2 tablespoons milk.
Add chocolate; mix until smooth. Add 1 or 2 additional
tablespoons milk, as needed, to make icing a desirable
spreading consistency. Makes 11/2 cups icing.
156
Heirloom Spritz
1/z cup butter
1/zcup sugar
1 egg
1/zteaspoon salt
1/zteaspoon almond extract
11/zto 2 cups flour
Cream butter. Gradually add sugar, creaming well.
Add egg, vanilla, salt and almond extract; beat well.
Blend in flour to form a soft dough. Press small
amount of dough through cookie press onto ungreased
cookie sheets, using any plate to make desired shape.
Bake at 400 degrees for 7 to 10 minutes until light
golden brown.
Molasses Spritz
Add 2 tablespoons molasses, 1/2 teaspoon cinnamon
and 1/2 teaspoon nutmeg with the egg.
Chocolate Spritz
...,
Increase butter to % cup. Add 1 envelope chocolateflavored product with the egg.
Filled Spritz
Press
(spritz)
Spread
dough.
dough through cookie press, using saw-toothed

plate, into strips onto ungreased cookie sheets.
filling down center; top with another strip of
Mark into 2-inch bars. Bake. Cut immediately.
RAISIN FILLING-Combine 11/zcups ground raisins,

1/4 cup finely chopped nuts, 2 tablespoons honey and
11/zteaspoons grated orange rind.
...,
Chi1dren
-
157.
Younger set party food
158
CHILDREN
Animal Cracker Sandwiches
Campfire Sandwiches
Page
___________________
161
. ______________________
168
Creamy Orange Cookie Filling ___________________

162
Crisscrosses
____________________________________
162
Date-Nut Chocolate ________ _____________________161
Frozen Lucky Cones
. ___
_________________166
Gingerbread Men ___________
__________
_____________167
Grapefruit-Grape
Cooler _________________________
166
Heidsand
Juice Popsicles
. ---------------------- ______164
_________________________
_________
165
Orange Date Bars

Party Meat Logs
_ _______
_ __________________164
______---- ______________
_______159
161
Peanut-Chocolate Spread _____. _____________________
Popcorn Clown __________________________________
160
Popcorn Kabobs
Quick Cupsicles
Nutty Cookies
Raisin-Nut Spread
.. _______ _________________________
_166
__________________________________
165
________________
_______________
_____163
_______________________
______.. _161
....,
159.
Party Meat Log~

1 egg
% cup tomato juice
2 cups fresh bread cubes
1 teaspoon seasoning salt
% teaspoon celery salt
1 pound ground beef
% pound sliced process cheese
8 split, buttered frankfurter rolls
Combine egg, tomato juice, bread cubes, and seasoning and celery salts. Add ground beef, mix thoroughly.
Chill mixture.
Lightly grease a shallow baking pan. Divide meat
mixture into 8 portions. Form each portion on the pan,
into a log about 4%-inches long. Allow a little space between each log. Brush tops with salad oil.
Bake at 350 degrees, 30 to 40 minutes. Place a slice of
cheese around each meat log and serve in a hot roll.
(Meat can be baked ahead; reheat to use).
Makes 8 servings.
160
Popcorn Clown
2 cups sugar
1112cups water
1/ 2 cup corn syrup
1 teaspoon vinegar
112teaspoon salt
Green food coloring
5 quarts unsalted popped corn
Colored sugar crystals
Large gumdrops
Jelly rings
1 licorice string
Toothpicks
Combine sugar , water, corn syrup, vinegar and salt
in a hea vy saucepan. Bring to a boil and cook over
medium heat until mixture reaches 250 degrees on candy
thermometer.
Remove 1 cup of hot syrup; add green food col~ring
and mix well ; pour over 2 quarts popcorn and stir to
coat. Press in buttered 9-inch square pan to a depth of
1 inch .
Pour remaining syrup over 3 quarts popcorn. When
well-coated , form 3 small balls, 2 inches in diameter ;
roll in colored sugar. Press remaining coated popcorn
into buttered 10-inch springform pan to a depth of 1
inch. When popcorn is firm, remove from pans.
Roll gumdrops and cut to make a mouth; use large
gumdrop for nose ; jelly rings for eyes, and cut licorice
and shape into eyebrows. Cut popcorn in 9-inch pan
diagonall y in half to make two triangles. Form hat by
cur ving 9-inch uncut edge of one to fit head . Cut remaining triangle in half; trim to make bow tie. Secure
hat , colored balls and bow tie to clown head with toothpicks.
161
Animal Cracker Sandwiches

2 or 3 squares semi-sweet chocolate
2 packages animal crackers
Heat chocolate over hot water until partly melted. Remove from hot water and stir rapidly until entirely
melted. Dip flat side of animal cracker in melted chocolate and press against a matching cracker to form a
pair. Repeat until all matching crackers are used. Let
stand until chocolate is firm.
Note: If desired, unmatched crackers may be decorated with remaining chocolate.
Peanut-Chocolate
Spread
1 package (1/4,pound) sweet cooking chocolate

2 tablespoons milk
2 tablespoons peanut butter
Flaked coconut
Melt chocolate over hot water. Cool to lukewarm, add
milk and blend. Add peanut butter and mix thoroughly.
Let stand until of right consistency to spread.
Spread on half of shortbread cookies and top with a
flake or two of coconut.
Date-Nut Chocolate
Substitute 1/4 cup dates, ground, and 1/4 cup nuts,
ground, for peanut butter.
Raisin-Nut Spread
Substitute 1/4cup raisins, ground, 1/4cup nuts, ground,
and 1/ 2 teaspoon grated orange rind for peanut butter.
Use as filling for vanilla wafers, making into a sandwich. Top with a little of the spread.
162
THE POST~COURIER COOKBOOK
Creamy Orange Cookie Filling

1/4 cup frozen orange juice concentrate, thawed
3112cups sifted confectioners' sugar
Melt butter in saucepan. Blend in orange juice concentrate. Stir in confectioners' sugar, about 1 cup at a
time, beating until smooth. Spread between vanilla or
chocolate cookies to make sandwiches, adding more
orange juice concentrate, if necessary, to maintain
spreading consistency. Makes enough filling for about
4-dozen cookies.
Crisscrosses
1 cup shortening
t cup granulated sugar
l cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
3 cups sifted flour
2 teaspoons soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Cream shortening, sugar
eggs and vanilla. Stir in peanut butter . Combine flour,
soda and salt and gradually add to first mixture. Drop
from spoon onto ungreased cookie sheet. Make crisscross designs by pressing each cookie down with the
tines of a floured fork. Bake for 10 minutes.
Makes about 2 dozen cookies.
.....,
163
Nutty Cookies
1h cup butter
1 cup brown sugar
1 egg
112cup sour cream
1% square chocolate. melted
% teaspoon soda
1/4 teaspoon baking powder
1% cups sifted flour
1 cup chopped nuts
Preheat oven to 350 degrees.

Combine first five ingredients, mixing well. Combine
soda, baking powder and flour and gradually add to
first mixture, beating well after each addition. Fold in
chopped nuts. Drop mixture from spoon onto greased
cookie sheet. Bake until brown, about 7 minutes.
'
Cocoa-Coffee
Icing
Add a tablespoon of powdered cocoa to two cups of

confectioners sugar. Gradually blend in 1-2 tablespoons
of hot, strong coffee until the mixture is right for
spreading. Continue beating until mixture is smooth.
Spread on Nutty Cookies.
164
Heidesand
1/z cup butter
1/z cup sugar
1 cup flour
l teaspoon vanilla
l/s teaspoon salt
Almonds
Melt butter in frying pan and cook until almost black.

Let cool. Combine sugar, flour and salt. Gradually stir
in cooled browned butter and vanilla. Shape into small
balls and place on a greased and flour-dusted cookie
sheet. Decorate each with an almond and bake at 425
degrees for 10 minutes or until dry to the touch.
Orange Date Bars

11/4 cup sifted flour
% teaspoon baking powder
% teaspoon salt
% cup vegetable shortening

2 teaspoons grated orange rind
1 tablespoon milk
!1/4 cups, firmly packed, light brown sugar
2 eggs
1 teaspoon orange extract
1 cup fine grated coconut
% cup chopped pitted dates
112cup chopped nuts
Sift flour; measure; sift again with baking powder

and salt. Measure % cup; set aside for use in top layer.
Cream shortening and grated orange rind. Add milk and
% cup of brown sugar. Blend in flour to make a crumbly
mixture . Turn into a greased 9 x 9-inch pan. Pat or
smooth level with a spatula. Bake at 350 degrees 15
minutes. Meanwhile beat together eggs and orange extract. Add remaining 1 cup brown sugar, beating thoroughly. Blend in reserved flour mixture. Fold in coconut, dates, and nuts. Spoon over top of baked layer. Continue baking 25 to 35 minutes or until top layer tests
done. Cut into sixteen 2-inch squares.
165
Juice Popsicles
1 can
3 cans
1/zcup
3 eggs
(6 ounces) frozen orange juice concentrate

water
sugar
or 1 cup non-fat dry milk powder
Reconstitute frozen orange juice concentrate with water. Add sugar and stir until dissolved.
If eggs are used, beat lightly until blended (do not
overheat or mixture will be too foamy). Stir eggs or
milk powder into juice mixture. Blend well.
Pour mixture into popsicle forms, paper cups or individual gelatin molds; insert wooden stick or sturdy
straw into each. Place in freezer until frozen solid.
If desired, substitute frozen tangerine, grapefruit or
apple juice concentrate for the orange juice concentrate.
Makes 12 to 16 popsicles, depending on size of form
used.
Quick Cupsicles
Reconstitute a 6-ounce can frozen orange Jmce concentrate with 11/z cans cold water. Pour into I-ounce
paper cups and set into freezer. When mixture is partially frozen, insert wooden spoons or sticks. Freeze until solid. To remove from eup, push up on the bottom
until the cupsicle slides out.
Note: Recipe may be doubled and ice cube tray with
divider used to freeze mixture.
166
Frozen Lucky Cones

112cup cold milk
112teaspoon vanilla
1 envelope dessert topping mix
V2 cup raspberry preserves
8 waffle cuplets
Combine milk and vanilla in deep 1 quart bowl. Add
dessert topping mix. Stir to blend. Whip at high speed
on mixer until topping forms stiff peaks. Fold in preserves. Spoon mixture into cuplets. Freeze until firm,
about 1 hour.
Grapefruit-Grape
Cooler
1/4cup sugar
1112cups grape juice, divided

3 cups grapefruit juice (canned
frozen)
or reconstituted
Dissolve sugar in 112cup of grape juice over low heat.

Add to remaining grape juice and grapefruit juice. Chill
Makes 41/2cups.
Popcorn Kabobs
1 pound caramels
1/4 cup water
1 package ready-to-pop corn
Gum drops
Melt caramels and water over hot water. Stir in vanilla . Meanwhile , pop the corn. Put popped corn into
large oblong baking dish or pan. Pour over melted caramels. Shape into small balls . Put three on a stick. Top
ends with gum drops.
Makes about a dozen kabobs.
....,
167
Gingerbread Men
1 cup soft butter
1 cup sugar
2 to 4 tablespoons ginger
2 teaspoons nutmeg
1/steaspoon cinnamon
1/steaspoon salt
% cup dark molasses
1 teaspoon vanilla
112teaspoon lemon extract
1-
In a 1arge mixing bowl cream butter. Add sugar,

spices and salt; cream until light and fluffy. Stir in
evaporated milk, molasses , vanilla and lemon extracts .
Add flour, a little at a time ; blending well after each
addition.
Cover bowl with waxed paper, then chill dough 2
hours.
Using a portion of chilled dough at a time , roll out
about 1/4-in'ch thick on a well-floured pastry cloth. Cut
with floured cooky cutters to make gingerbread men.
Transfer with spatula to ungreased baking sheets.
Bake in preheated slow oven (325 degrees) 10 to 15 minutes , depending on size . Remove cookies from baking
sheets ; cool on cooling rack s.
Makes about 2112dozen large gingerbread men.
168
Campfire Sandwiches
12 ounces sliced bologna
4 ounces ( 1 cup) grated Cheddar cheese
1/4 cup chopped onion
1/4cup pickle relish, drained
1 teaspoon prepared horseradish
1 teaspoon prepared mustard
1/s cup mayonnaise
8 hamburger buns
Cut bologna into julienne strips. Add cheese, onion,
pickle relish, horseradish, mustard and mayonnaise.
Mix lightly. Spoon 1/z cup mixture on bottom half of
each bun. Place bun tops on meat mixture. Wrap in
aluminum foil. Heat sandwiches on grill over glowing
coals, or bake at 3'50 degrees, 8 to 10 minutes, or until
heated through.
169.
S~LJC:::E-
Where gourmet food begins
170
SAUCES
Brandy Eggnog Sauce
Page
________________________
___179
Brandy-Orange Sauce ____________________________l 79

Brown Sauces (Family of)
_____________________
172
Brown Sauce ___ ____________
___________________
-- __175
__________________________________
173
Butter Sauces
Butter And Egg Yolk Sauces _____________________l 72
Caper Sauce . __----------- --- -----------------176

Egg Yolk and Oil Sauces
__________...________ 172
Hollandaise, Blender ______________________________
l 78
Hollandaise, Cream Cheese _______________________ 178
179
Hot Buttered Rum Sauce ________________________
Louis Dressing ____- _________________________
_____l 77
Marinade And Basting Sauce
176
_____________________
Oil and Vinegar Sauces __... ______________________l 72

Peach Sauce, Spicy ______________________________
180
Pineapple-Lemon Hard Sauce
______________
____ 180
Seafood Cocktail Sauce _____
.. _____________________
178
________________
_________177
Sour Cream Meat Sauce
Taffy Nut Sauce
________ ________________________
177
Tartar
Sauce, Quick
Tomato Sauce
__________
_________________
176
__
_____________
______________
________172
White Sauces (Family of) __. --- ------------------ 171

White Sauce
. _______________
. __________
_________173
171
Much of the gourmet cuisine depends on the exquisite

balance of flavors in the multitude of sauces - tbe
sheer number of variations confuses most people.
It helps to remember that there are just seven sauce
"families." named below with some of their most fa.
mous members:
White Sauces
Bechamel - flour, butter, milk and seasonings
Veloute - similar but prepared with white poultry,
veal, vegetable or fish stock instead of milk
To Bechamel, add cream (and, optional, butter) for
Sauce Creme
To Veloute made with poultry stock, add cream,
chicken and mushroom essence, and butter for Sauce
Supreme
To Veloute, add white grapes, mushrooms or sherry,
and egg yolk for Sauce Veronique.
To Veloute add mushroom essence, wine, egg yolks,
lemon juice and chopped parsley for Sauce Poulette
To Bechamel, add cream, egg yolk and powdered
mustard for Sauce Moutarde
To either Bechamel or Veloute, add grated Swiss or
Gruyere Cheese (or one of them with Parmesan) for
Sauce Mornay
172
Brown Sauces
Brown sauce starts with brown meat stock or bouillon,
butter, flour and seasonings. Demi-glace or Finished
Brown Sauce is made by adding brown veal gravy,
tomatoes or tomato puree, mushroom and ham parings.
Add chopped shallots or chives, white wine, chopped
pickles, herbs, vinegar and seasoning for Sauce Piquante
Add chopped shallots, herbs, seasoning, Bordeaux
wine and butter for Sauce Bordeaux.
Add Madeira wine for Sauce Madere
Egg Yolk And Oil Sauces

Mayonnaise and all its variations
Butter And Egg Yolk Sauces

The most famous of these is the butter, egg and
lemon combination known as Hollandaise.
Add whipped cream for a Mousseline.
Butter and yolks with shallots, herbs and wine vinegar make Sauce Bearnaise.
Oil And Vinegar Sauces

Vinaigrette - vinegar and oil with chopped onion,
herbs and seasonings - heads this group.
To oil and vinegar, add capers and chopped gherkins,
herbs, mustard, and hard-cooked eggs for Sauce Gribiche.
1'omato Sauce
A tomato sauce may be flavored with herbs or combined with another sauce or served plain.
-,
173
Butter Sauces
These may be either cold butters flavored with such
additions as garlic, anchovies, parsley and tarragon, or
these hot butter sauces:
Beurre Blanc (white butter sauce) which is warm
butter with dry white wine, vinegar, shallots and seasonings
Beurre Noir (brown butter sauce) which is clarified
browned butter, flavored with vinegar
Beurre au Citron is lemon butter sauce
If sauces still sound confusing, learn about them by

one of the most delicious methods - making and serving them. Following are recipes for basic white and
brown sauces, some of their variations and just one of
the many sauced entrees possible - all adapted for
use at home with instant blending flour.
TVhite Sauce
'114cup butter
% cup instant blending
2 cups milk
V:?teaspoon salt
flour
Combine all ingredients in saucepan. Cook, stirring

constantly, until thickened. If necessary, sauce may be
174
covered and kept over hot, not boiling water until serving time.
Makes 2 cups.
WlH,E SAUC..EIS tHe MoTheR OF

-rttE NeY-1" L.f var1A,1ons ..
Variations
Sauce Veloute - Substitute 1112cups water and 2
chicken bouillon cubes for milk. Add 112cup light cream
to thickened mixture.
Sauce Supreme - Substitute 1112cups water and 2
chicken bouillon cubes for milk. Add 4-ounce can mushroom stems and pieces, drained or 1 cup fresh mushrooms, sliced, and dash cayenne pepper. Add 112cup
light cream to thickened mixture.
Sauce Veronique - Substitute 1112cups water and
2 chicken bouillon cubes for milk. Add 1 teaspoon instant minced onion, dash nutmeg and dash thyme. Add
112cup heavy cream and 40 white seedless grapes to
thickened mixture. Heat again just to boiling.
Sauce Poulette - Substitute 11/2 cups water and 2
chicken bouillon cubes for milk. Add 112cup light cream,
4-ounce can mushroom stems and pieces, drained, 1
tablespoon dried minced parsley, 1 tablespoon lemon
juice, 1 teaspoon instant minced onion, dash nutmeg,
dash thyme, and 2 slightly beaten egg yolks.
-,
175
Brown Sauce
2 tablespoons instant blending flour
2 cups water
2 beef bouillon cubes
112teaspoon salt
Vs teaspoon pepper
Combine all ingredients in saucepan. Cook, stirring
constantly until thickened. Simmer 3 minutes.
Makes 2 cups.
LJ ~VJ
B Rown sauc..E Is T~e FAtHeR
l'hE
Ne><t
varrATioNS
OF
_ ..
Sauce Maderey - Increase flour to 3 tablespoons;

reduce water to 11/3 cups. Add 1,4 cup Madeira wine to
thickened sauce. Bring just to a boil.
Sauce Bordeaux - Increase flour to 3 tablespoons;
reduce water to 1V3 cups. Add 1/4cup Bordeaux wine to
thickened sauce. Bring just to a boil. '
Sauce Piquante - Reduce water to 1112cups. Add 1
tablespoon instant minced onion, 112 teaspoon dry
chopped tarragon, 3 tablespoons chopped dill pckles
and 1 tablespoon chopped parsley. Cook as for Brown
Sauce. Stir in 112cup white wine and 2 tablespoons
wine vinegar. Bring just to a boil.
176
Caper Sauce
(Gurkensauce; Vienna)
1/4 cup butter
1/4 cup flour
1 tablespoon chopped onion
1 tablespoon chopped parsley
2 cups beef stock
2 tablespoons (or more) chopped capers
% cup sour cream (optional)
Lightly brown flour in butter. Add onion and parsley,

and saute until onion is soft and yellow. Gradually add
stock, stirring over low flame until sauce thickens.
Blend in capers .
If desired, finish sauce by blending in % cup sour
cream.
Marinade And Basting Sauce

Mix together % cup salad oil, 112cup soy sauce, 2
tablespoons vinegar, 2 small onions (chopped), 1 clove
garlic (minced), 3 tablespoons chopped candied ginger,
112 teaspoon pepper and 112 teaspoon dry mustard.
Marinate meat several hours or overnight in mixture.
Brush meat with remaining marinade during cooking.
Quick Tartar Sauce

112cup mayonnaise
6 to 8 pitted green olives
1 slice onion
2 sweet pickles, cut into 1-inch pieces
1 tablespoon capers
Put all ingredients into blender container. Process

until the_ pkkles and olives are finely grated. Serve
with seafood.
Makes % cup.
177
Louis Dressing
1 cup sour cream
% cup chili sauce

1 teaspoon minced onion
Vs teaspoon mustard
Dash cayenne
Salt to taste
Combine all ingredients and mix well. Chill until
ready to serve. Serve on fish, seafood, tomato or green
salads.
Makes 1% cups dressing.
Sour Cream Meat Sauce

1h cup sliced green onions
1 cup sliced fresh mushrooms
l cup sour cream (1/2pint)
Salt to taste
While meat is cooking, saute sliced green onions and
fresh mushrooms in butter until onions are slightly
transparent, but not brown. Reduce heat to very low
and add sour cream, chopped parsley and salt to taste;
stir constantly. Excellent served on beef and lamb
patties, steak, veal or lamb chops. Makes about Ph
cups sauce.
Taffy Nut Sauce

Melt 1h cup butter in a saucepan, add 1h cup each of
sugar and molasses. Bring to a rolling boil, reduce
heat, and boil 2 minutes, stirring constantly. Remove
from heat, cool. Stir in 1/2 cup evaporated milk, 1 teaspoon vanilla, and 1/2 cup pecans. Spoon over ice cream,
cake or pudding.
178
Blender Hollandaise
4 egg yolks
112teaspoon salt
1 tablespoon lemon juice
Dash of Tabasco
1/4 pound butter, melted
Place egg yolks in blender container; blend with salt,
lemon juice and Tabasco. Turn blender on and off
quickly. Turn blender to high speed and pour butter
- melted and heated to a bubbling stage - in a steady
stream until mixture is completely emulsified. Hollandaise may be kept warm over hot water in a bowl,
but do not let water boil
Cream Cheese Hollandaise

Add 2 eggs, one at a time, to an 8-ounce package of
cream cheese, blending thoroughly after each addition.
Add 2 tablespoons lemon juice and 1/4 teaspoon salt.
Place in top of a double boiler over hot ~not boiling) water. Cook, stirring constantly until the sauce is thick
and fluffy. Makes 11/4cups. Serve with asparagus.
Seafood Cocktail Sa1tce

(Blender)
112cup tomato catsup
Vz lemon cut into pieces
112tablespoon horseradish
1/4 cup chili sauce
1/4teaspoon Worcestershire sauce
Blend all ingredients until smooth. Serve with shrimp.
oysters, lobster and crab.
Makes % cup.
..,
179
Hot Buttered Rum Sauce

Combine 1/2 cup water and 1 cup granulated sugar in
saucepan; bring to a boil and continue cooking until
syrup reaches thread stage (230 degrees). Remove from
heat and add % cup butter; stir until melted. Add 2
tablespoons of rum immediately before serving time.
Brandy-Orange
Sauce
Combine 1/3 cup granulated sugar , 1/4cup orange juice

and 1/4cup lemon juice. Heat until sugar dissolves. Add
l/ 3 cup brandy immediately before serving time.
Brandy Eggnog Sauce

Combine 1/4 cup confectioners' sugar with 2 beaten
egg yolks ; beat until smooth . Stir in 11/z tablespoons
brandy and 1/z teaspoon vanilla extract. Fold 1/2 cup
whipped cream into egg mixture.
L....
180
Pineapple-Lemon
Hard Sauce
Blend 112cup butter, 1 tablespoon grated lemon rind

and 1112cups confectioners' sugar until creamy. Add
1/2 cup drained, crushed pineapple. Chill until cold, but
not too hard.
Sp ,icy Peach Sauce

2 cups sliced fresh, frozen, or drained canned
peaches
1-16 teaspoon salt
112cup sugar
1/4 teaspoon allspice
Chop peaches and combine with salt, sugar and allspice in saucepan. (Reduce sugar to 11,i cup if frozen
peaches are used. Omit if canned peaches are used.)
Cover and cook over low heat for 3 minutes. Uncover
and cook 3 to 5 minutes longer or until sauce thkkens.
Makes 11/ 2 cups sauce. Serve with ice cream.
sandwiches
Sustaining or simply social
181.
182
THE POST-COURIER COO~BOOK
SANDWICHES
Beautiful Freezers
Page
____________
___________
________ 183
Broiled Roll Sandwiches

__________--- ---- - -- ---- 188
Chopped Chicken Sandwich
_____________________
184
Frankfurter Circles ______________
_________
_______ 184
Freezing
------------ - ---------------------------183
Ham And Relish Sandwiches _____________________186
Miniature Ham Heroes
---------------------------
188
185
Party Pick-Ups _--------------------------------Pineapple-Cream Sandwiches
187
Sunburst Sandwiches
______________________
______ 187
Swiss-Lobster Sandwiches _________________
_______186
The Unfreezables _______________________________183
-,
183
Freezing
Most sandwich fillings and spreads freeze satisfactorily. However, there are a few foods to avoid
freezing. Fresh vegetables such as lettuce, celery, tomatoes, carrots and other crisp vegetables change both
in flavor and in texture. Add these ingredients to the
sandwiches after they've thawed.
The Unfreezables
Jams and jellies soak into bread as do mayonnaise
and salad dressing. Mayonnaise and salad dressings
also have a tendency to separate when frozen though
a small amount of salad dressing may be used as a
binder in salad-type fillings.
Hard-cooked egg whites develop off-flavors and become rubbery. Natural cheese slices become crumbly
when frozen so cheese for sandwiches to be frozen
should be grated, shredded or cut in cubes.
Beautiful
Freezers
These foods freeze beautifully: peanut butter, sliced

or ground cooked meat or poultry, canned fish, commercial cheese spreads, sliced process cheese, hardcooked egg yolks, pickles and olives.
Use these foods as "binders" in chopped fillings:
lemon, orange or pineapple juice; crushed pineapple;
applesauce and sour cream.
To thaw sandwiches, remove from the freezer 3 to
3% hours before serving. Frozen sandwiches placed in
lunch boxes will thaw to just-made freshness by noontime. Wrap fresh greens separately to put on the
sandwiches just before serving.
Here are three delicious sandwiches made-to-order
for freezing. The first, Ham and Relish Sandwiches,
are perfect for the lunch totin' set-and those of you
lunching at home will like them, too.
184
Frankfurter
Circles
l
1
112cup mayonnaise
1/4cup shredded cheddar cheese
1 teaspoon prepared mustard % teaspoon Worcestershire sauce
3 enriched hamburger rolls, split
6 frankfurters
Pickle relish (optional)
Blend mayonnaise, cheese, mustard and Worcestershire sauce. Spread on roll halves. Slash frankfurters
part way through at %-inch intervals. Curl one in circle on top of each roll half. Fill centers with pickle
relish, if desired. Place on rack in broiler pan. Broil
4 inches from source of heat until mayonnaise mixture is bubbly and browned, about 5 minutes. Makes 6
servings.
Chopped Chicken Sandwich
-,
1 cup chopped cooked chicken

1/4 cup slivered almonds
1/4cup chopped radish
1/4cup chopped cucumber
1/s teaspoon ginger
112cup mayonnaise
8 slices enriched bread
Combine chicken, almonds, radish, cucumber and
ginger. Toss with mayonnaise until well mixed. Makes
1% cups filling. Spread on bread slices. Put together.
Garnish
Fancy Chicken Sandwiches - Prepare Chicken Filling, omitting radish and cucumber. Spread on 4 slices
bread. Garnish with cucumber and radish slices.
Makes 4.
.....,
185
Party Pick-Ups
1 pound can salmon, drained and flaked
112cup chopped walnuts
112cup finely chopped celery
112cup mayonnaise
4 hard-cooked eggs
4 tablespoons minced ripe olives
1 teaspoon salt
4 tablespoons mayonnaise
2 tablespoons minced pickle
2 teaspoons minced onion
1 pound cream cheese
Cream
36 slices bread, trimmed
12 slices tomato
Combine salmon, walnuts and celery with the 112cup
mayonnaise. Combine eggs, olives, salt, the 4 tablespoons mayonnaise, pickle and onion. Beat cream
cheese with a little cream to make a fluffy mixture.
Spread 12 slices bread with equal portions salmon mixture . Top with 12 additional slices bread. Spread these
with equal portions of egg mixture. Top with remaining 12 slices bread . Frost each triple-decker with cream
cheese mixture. Top each sandwich with a tomato
slice. Refrigerate until ready to serve, then cut as desired . Makes 12 triple-deckers . (May be cut into 48 or
more party pick-ups.)
186
Ham And Relish Sandwiches

1 cup ground cooked ham (5 ounces)
1/4 cup pickle relish
2 tablespoons salad dressing
1 tablespoon chopped onion
1 teaspoon prepared mustard
Dash salt
Dash Tabasco
8 slices white bread
Butter or margarine, softened
Mix together ham, pickle relish, salad dressing, onion, mustard, salt and Tabasco. Spread bread with butter or margarine . Spread ham mixture on 4 bread
slices. Close sandwiches with remaining bread. Freeze,
if desired, no longer than two weeks. Makes 4 sandwiches.
Swiss-Lobster
Sandwiches
1 cup coarsely chopped cooked lobster

(6-ounce can)
112cup cubed Swiss cheese (3 ounces)
1/4 cup salad dressing
2 tablespoons finely chopped onion
1 teaspoon tarragon vinegar
112teaspoon salt
4 hamburger buns
Mix together lobster, Swiss cheese, salad dressing,
onion, vinegar, and salt. Spread buns with butter or
margarine. Spread lobster mixture on bottom halves
of buns. Close sandwiches with bun tops. Wrap each
sandwich in foil. Freeze, if desired, no longer than
two weeks. For serving, bake in moderate oven (350 degrees) 15 to 20 minutes, or until sandwiches are heated through. Serve hot.
Makes 4 sandwiches.
Pineapple-Cream
187
Sandwiches
6 tablespoons softened cream cheese

(3-ounce package)
2 tablespoons honey
8 slices whole wheat bread
112cup well-drained crushed pineapple
(8%-ounce can)
Blend cream cheese and honey. Spread bread with
butter or margarine. Spread cheese mixture on 4
slices bread. Spread pineapple on remaining bread.
Close sandwiches with cream cheese spread slices.
Freeze, if desired, no longer than two weeks.
Makes 4 sandwiches.
Sunburst
Sandwiches
20 slices white bread

2 packages (3 ounces each) cream cheese, softened
3 hard-cooked eggs
1 can ( 12 ounces) corned beef, unchilled. flaked
% cup pickle relish
1/3 cup mayonnaise
With a large cutter (about 2% inches in diameter),
cut large circles from bread. Spread with cream
cheese. With a 2-inch cutter, remove center from half
the circles, leaving rings about % inch wide.
Press egg yolks through a sieve.
Dip cheese side of rings in the sieved yolks and
place cheese side up on top of large circles.
Combine chopped egg whites, corned beef, celery,
oickle relish and mayonnaise. Fill centers with corned
beef mixture. Garnish with sliced olives or a dab of
mayonnaise.
(Remaining small circles of bread may be used to
make small sandwiches, using any leftover corned beef
and yolk mixtures.)
Makes 10 sandwiches and 5 miniature ones.
........,
190
THE POST-COURIERCOOKBOOK"<
PARTY FOOD
Page
Apple Cheese Dip _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __________ __ _ ___ 206
Austrian Spread . _ _ _ _ _ _ . __ . _ _ _ ____ .. ______ _______ . 206
Brazilian Nut Chips _________
_______
_ __ _______ _____ 194
Brazilian
Pote __ _ ____ _ __ -- --- - ------------------205
Conopes (To Freeze) _ _ ___ _____ ___ ________________
199
Conopes (To Make) ________
___ _______________
199
Celery
(Stuffed)
__ ___ ____ ___ _ ____ ___ _ ______________
192
Celery Roses, Roquefort _____
___
____ _ ______
______ 191
Chafing Dish Meatballs _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____ _ __ ___ 203
Cheese Co nopes __ _ __ ___ . _ _
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 204
Cheese Nuggets
_ _ _ _ _____ . _ _ _ _ _ _ ___ _ _____________
198
Cheese Spread, Herbed _ _ _ _ _ _ _ _ . _ _ _ _ ______ ___________ 208
Chicken Drummets,
Fried __ ___ . _ _ _ _ _ _ _ _ _ ___ _______ . 197
Chicken Liver Pote _ _ _ ____ .. _ __ _ _ __________________
205
Chicken Livers Rumoki _ _ . _ ..
____ .. __ _ _ .. _________ _____ 197
Curried Potato Chips _ _ _ _ _ _ . _ _ _ _ _ _ ___ .. _ ___ _ _ _ _____ 192
Eggs, Pecan Stuffed _ _ _ _____ _ _.. _ _ _ _ _ _ _ _ . _ _ _ _ _ _ _ _ 198
Fish Stick Conopes _ _ _ ___
. _ .. . _ _ _ . _ ___
______ __ . __ 193
Gourmet Spread
______________
. ___ _ _ _ _ _ _ _ 207
Guacamole Dip __ .
_ _ _ __________
. _ _ _ _ _ _ _ _ _ _ _ 201
Liver--Cheese
Spread
___ _ _ __ _ _____
_ ______ 206
Mixed Nuts , Toasted _______________
___________ ______ 194
Mushroom Avocodi Dip ____ __________
_________ ___ _ . ___ 196
Mushroom Caviar Dip _ _ _ _ _ _ _ . ____ __ _____________
_ ___ 196
Mushroom
Dip _ _ _ _ _ _ _ _ _ _ _ _ _ ___ _ __________________
196
Mushrooms, Marinated
__ _ _ _ _ _ _ _ _ _ _ _ _ _ __ ___ _____ _ ___ . 195
Mushrooms, Sherried Pickled _ _ _ _ __ _ _ _ _ _ _ . _ __ _______ 200
Ol ive Cheese Bolls ________
_ _____________
_ _ _______
204
Onion-Olive Biscuit Snacks -- - ------------- ---------- 202
01 ive-Cheese
Roll __ _ _________________________________
192
Onion Dip
__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __________ . 202
Porty Snock Spread _ _ _ _ _ _ _ ... . _ _ __ _ _ _ _ _ _ _____________
207
Peanuts , Barbecue
_ _ _ ________ _ ________ .. _____ _ ______ _ 194
Pinwheels, Hot Pote _ _ _ _ _ . _________ _ _____ . ___________
197
Porcupine Spread __ . _ _ _ _ ___ _ _ _ __ __ _ ___ _ ______________
208
Sardines, Block Bread __ - - ------------ - - -------__ 193
Shrimp In Curry Mayonnaise
_____ __________________
193
Something Hot _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 203
Sour Cream-Hom
Dip
_________
. ____________
___ _ 204
T omo to Tu Iips _ _ . __________
. _ _ _ _ _ _ _ _ ___ _ _ _ _ _ _ _ _ _ __ __ _ _ 19 1
Wine Cheese Bolls _ _ _ _ _ _ _ _ _ _ _ _ _______________
. _ _ _ _ 201
Wine Nut Rolls _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ___ _ _ _ _ __ 196
Roquefort
Celery Roses
Remove outer ribs from a large1bunch of celery. Cut

stem end from celery hearts; separate ribs from heart.
Cut tops from ribs. Wash celery in cold water and dry
thoroughly (this is important) on paper toweling. Have
a 3-ounce package cream cheese and 1/4pound Roquefort cheese at room temperature; beat with 1 teaspoon
Worcestershire sauce and 1,4 cup minced parsley until
smooth. Spread cavities of celery with the cheese mixture, leveling off. Replace stuffed ribs as close as possible to re-form the original shape of the bunch. Wrap
tightly in waxed paper or plastic wrap. Chill for several
hours. At serving time arrange lettuce on plates and
sliced tomatoes on lettuce. Cut celery into 1/4-inchthick
rounds and place on tomato slices.
Tomato Tulips
24 cherry tomatoes
1 4%-ounce can deviled ham
1/4cup sour cream
1112teaspoons horseradish
Cut tops from tomatoes in a "saw-tooth" pattern. Remove a small amount of pulp and heap with mixture
of deviled ham, sour cream and horseradish. Chill well.
Spear each with a bamboo skewer and ''plant'' in green
styrofoam in foil-covered or painted flower pot. Two
or three small flower pots will hold about 24 Tomato
Tulips.
,,c-=
192
Nut Stuffed Celery

21/z ounces Roquefort cheese
2 packages (3 ounces each) cream cheese
1/4 cup chopped Brazil nuts
V4 teaspoon Tabasco
Celery
Cream together blue cheese and cream cheese. Stir
in chopped Braz il nuts and Tabasco. Stuff into crisp
celery stalks. Cut into 11/z-inchpieces. Garnish with ripe
olive slices. Makes 1 cup .
Olive-Cheese Roll
Chop 1 cup ripe olives. Cream together 8 ounces
blue cheese , 1 package (8 ounces) cream cheese and
1/4 cup butter. Stir in olives, 1 tablespoon lemon juice
and 2 tablespoons finely chopped onions or scallions.
Shape into a long roll about 11/z inches in diameter.
Roll in finely chopped parsley to coat outside surface.
Chill about 3 hours. Slice and serve on toast rounds.
Makes about 3 dozen appetizers .
Curried Potato Chips

Spread contents of a 6-ounce package potato chips
in large , flat pan. Sprinkle with 2 to 3 teaspoons curry
powder and % cup shredded American cheese. Place
in 350-degree oven for 12 to 15 minutes . Serve hot.
'<C
193
Shrimp In Cu,rry Mayonnaise

Clean and cook 1 pound shrimp until pink. Mix 1
cup mayonnaise with 1 teaspoon curry powder and
11/2 cups slivered pimento stuffed olives. Combine with
shrimp; chill. Pile shrimp into bowl, surround with
Melba toast and garnish with parsley.
Bwck Bread And Sardines

So simple to prepare, it's a shame that few women
know about this one - trim the crust from thin
slices of black bread and cut each slice into 2-inch
strips. Open a can of fine sardines, cut each in half,
place on the bread and top with a little chutney.
Arrange on a round platter with a bowl -of unsalted
almonds in the center. Make plenty - these vanish
like snowflakes!
F.ish Stic.k Canapes
1 package (IO-ounce) frozen fish sticks

2 cups mayonnaise
1 tablespoon chopped chives o-r
1 teaspoon grated onion
1/4 cup crumbled blue cheese
One IO-ounce package of fish sticks wnI make thirty
of these bit-size appetizers. Cut .ea.ch .stick into 3 pieces.
Follow package directions for heating and browning.
Serve hot, with cocktail picks and a bowl of Blue
Cheese Dip nearby. To make the dip, combine mayonnaise with seasonings and cheese, mix lightly. A
sprig of parsley or watercress makes an attractive
garnish.
194
THE POST-COURIERCOOKBOOK<<~
Barbecue Peanuts
Combine 2 tablespoons liquid smoke, 1 teaspoon Worcestershire sauce, and V3 cup water in small saucepan;
bring to a boil. Add 11/2 cup salted peanuts; let stand
30 minutes. Drain off liquid; spread nuts in shallow
baking pan. Bake at 250 degrees for 1 hour. Toss nuts
with 1 tablespoon melted butter; drain on absorbent
paper. Sprinkle garlic salt over nuts.
-,
Brazil Nut Chips

l1/2 cups shelled whole Brazil nuts
2 tablespoons butter or margarine
1 teaspoon salt
Cover nuts with cold water. Bring slowly to a boil.

Simmer 2 to 3 minutes. Drain and cut into thin
lengthwise slices, about 1/s inch thick. Spread out in
shallow pan. Dot with butter; sprinkle with salt. Bake
in moderate oven (350 degrees) 12 to 15 minutes , stirring occasionally. Makes about 2 cups.
Toasted Mixed Nuts

1 tablespoon butter
% cup blanched almonds
% cup pecans
% cup walnuts
Melt butter in skillet over medium heat or in electric
frypan at 350 degrees. Add nuts. Toast, stirring frequently, until lightly browned, about 10 minutes. Makes 1 cup.
-,
<<~
THE POST.COURIERCOOKBOOK
195
Marinated Mushrooms
112pound small button mushrooms
V3 cup wine vinegar
3 tablespoons corn oil
1/2clove garlic, halved

Dash salt
Dash pepper
Wash, dry and trim mushrooms, leaving on most of
the stem. Combine wine vinegar, corn oil, garlic, salt
and pepper . Add mushrooms; toss until well coated.
Cover and marinate in refrigerator several hours, stirring occasionally . Remove from marinade before
serving.
196
THE POST-COURIERCOOKBOOK,c(~
Mushroom Dip
1 envelope cream of mushroom soup mix
1 pint sour cream
Combine soup mix and sour cream. Let stand in refrigerator at least 2 hours before serving. (Flavor will
improve as dip stands.) Makes 2 cups.
Mushroom Avocado Dip

Follow recipe for Mushroom Dip, combining 2 avocados (mashed with silver fork), 1 teaspoon lemon
juice and 1/s teaspoon bitters with soup mix and sour
cream before refrigerating. Cover tightly until ready
to serve. Makes about 3 cups.
Mushroom Caviar Dip

Follow recipe for Mushroom Dip, combining 1 (2ounce) jar red caviar with soup mix and sour cream
before refrigerating. Makes about 2 cups.
Wine Nut Rolls

Blend thoroughly: 2 cups shredded sharp Cheddar
cheese, 112pound blue cheese, and 6 ounces cream
cheese. Add 4 tablespoons red port wine, % cup finely
chopped walnuts, 1 teaspoon grated onion, 4 tablespoons finely chopped parsley and a dash of cayenne
pepper. Chill until firm enough to shape into rolls about
11/4inches in diameter. Freeze. When ready to serve,
defrost in refrigerator. Slice and serve with crackers.
,1(
197
Fried Chicken Drummets

2 pounds chicken wings (about 12)
1 teaspoon curry powder
1 teaspoon salt
Oil for frying
To prepare drummets from wings, cut tip and second joints from wings. This leaves the fleshy joint
similar to a small drumstick. Mix salt and curry
and roll drummets in seasonings. Chill about l/2 hour
to allow seasoning to penetrate. Deep fry in oil at
375 degrees in a sturdy flat bottomed pan, or pan
fry in %-inch oil until golden brown and tender, about
ten minutes.
Chicken Livers Rumaki

1/a
Combine
cup soy sauce and 1/4 teaspoon each
ground ginger and curry powder in a bowL Add 112
pound chicken livers, halved. Allow 112bacon slice
for each liver half and add. Marinate about 4 hours.
Remove and drain. Hold each piece of liver and a
thin slice of water chestnut and wrap with a bacon
slice. Secure with a food pick; place on foil-lined
shallow baking pan. Broil, turning once, until bacon
is cooked and crisped. Yield: Approximately 1112dozen.
~\I
,,
//
.Hot Pate' Pinwheels

Prepare rich pie crust dough-chill well. Roll into
large rectangle. Combine 1 4112-ouncecan liver pate
and 1 tablespoon instant minced onion. Spread on
dough, roll and slice about 1/4 inch thick. Place on
cookie sheet. Bake at 400 degrees about 10 or 12 minutes. Makes 24 hot pinwheels.
198
THE POST-COURIERCOOKBOOK<<~
Cheese Nuggets
1 cup flour
1/4 cup soft butter
6-ounce roll sharp process cheese food, softened

1/2
teaspoon salt
% teaspoon paprika
Stuffed olives, mushroom
caps or cocktail onions,
well drained
In small mixer bowl, combine
food, salt and paprika. Mix at
until a dough forms. Wrap an
onion in a teaspoonful of dough.
cookie sheet. Bake at 350 degrees
Makes 20 appetizers.
Pecan Stuffed
flour, butter, cheese

low speed of mixer
olive, mushroom or
Place on ungreased
for 12 to 15 minutes.
Eggs
1 dozen hard cooked eggs

% cup finely chopped pecans
1/ 2 teaspoon Tabasco
112teaspoon dry mustard
1112teaspoons salt
2 teaspoons vinegar
% cup mayonnaise
Cut eggs in half lengthwise ; carefully remove yolks.
Mash yolks or put through sieve. Combine yolks with
nuts and remaining ingredients;
blend thoroughly.
Spoon yolk mixture back into egg whites. Garnish with
small sprigs of parsley.
1
.
<(
199
Canapes To Freeze
Egg Spread:
2 cups sieved hard-cooked egg (6 large eggs)
1/2 cup finely chopped ripe olives
1/2 cup soft-type margarine
2 tablespoons prepared mustard
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon Tabasco
Blend together all ingredients. Makes about 3 cups,
enough for 48 canapes.
Salmon Spread:
2 cups ( 1 16-ounce can or 2 8-ounce cans) salmon,
drained and flaked
I/3 cup soft-type margarine
2 tablespoons prepared horseradish
2 tablespoons capers
Blend together all ingredients. Makes about 2 cups,
enough for 32 canapes.
To Make Canapes
For square canapes, remove crusts from sandwich
bread. Spread each slice with 114cup Egg or Salmon
Spread. Cut into 4 squares. For round canapes, cut
1%-inch rounds from thinly sliced bread; spreaa each
with 1 tablespoon canape spread. Garnish with pieces
of pimiento and ripe olives, and rosettes of softened
cream cheese. To freeze, place in single layer in
shallow pan; cover tightly and store in freezer. Allow
to thaw 30 minutes before serving. At serving time,
garnish some of ca:napes with chopped parsley.
200
<(
Sherried Pickled Mushrooms

Combine in quart jar and mix well: 2 (4-ounce) cans
button mushrooms, % cup olive oil, 1/2 cup lemon juice,
1/4 cup sherry, 1 clove garlic (halved), finely chopped
medium size onion, % teaspoon dry mustard, 3 small
bay leaves, 1 teaspoon salt and % teaspoon pepper. Cover and refrigerate for at least 24 hours. Discard garlic.
To serve, arrange mushrooms on wooden picks and insert picks in fresh grapefruit if desired.
,....,
...,
it(~
201
Guacamole Dip
In container of blender place 1 large ripe avocado
(cubed) 1 8-inch stalk celery cut in 1-inch pieces, 112
small onion, 1 clove garlic, 1/4 teaspoon each of Tabasco and salt, 1 tablespoon mayonnaise and 112small
hot green pepper. Process on high until smooth.
Oo 0 ...cD<)
,
u
0
.
Wine Cheese Balls

Mix 1 pound of soft cheddar cheese and 1 pound
of cream cheese, add 3 tablespoons port or sherry,
1/4 teaspoon each salt, black pepper; blend well .
.Form into ball, roll in minced parsley and serve surrounded by paper-thin slices of raw turnips, celery
and carrot sticks and flavorets of raw cauliflower.
Crackers, too, of course, and do have those vegetables
ice cold. (Replenish from ice-filled bowls as needed).
202
,c( _~
Onion-Olive Biscuit Snacks

1 package (3 ounce) cream cheese, softened
1 tablespoon prepared horseradish
1/4 cup shortennig
2 cups sifted self-rising flour
1/4 cup finely chopped green onions
% cup finely chopped pitted ripe olives
112to % cup milk
Blend together cream cheese and horseradish until
smooth ; set aside. Cut shortening into self-rising flour
until mixture resembles coarse crumbs. Stir in onions
and olives. Blend in enough milk to make a soft
dough. Turn out onto lightly floured board or pastry
cloth and knead gently 30 seconds. Roll out to 12 x 18inch rectangle. Spread cream cheese mixture on hal{
of dough to . form 9 x 12-inch rectangle; fold over
unspread .haH and seal edges. With sharp knife cut
dough in half to form two 4% x 12-inch rectangles.
Cut each rectangle into 12 equal strips. Twist strips
2 to 3 times and place on ungreased baking sheet,
sealing edges. Bake in preheated 400-degree oven
12 to 15 minutes, or until golden brown. Serve warm
or cool.
....,
Onion Dip
Blend 1 package (8 ounces) cream cheese and 1,4
cup milk until smooth. Stir in 1 can onion dry soup
mix, 114cup slivered almonds, 1/4cup chopped chutney,
112teaspoon curry powder and 1/4 teaspoon prepared
mustard. Chill. Thin to desired consistency. Serve with
celery, carrot, cucumber ; or green pepper sticks.
Makes about 1% cups dip.
.
.....,
<( -
203
Something Hot
A chafing dish adds a festive touch to any party
just make sure there's something good in it! Dredge
a pound of fresh chicken livers in a mixture of 4
tablespoons of flour, 1 teaspoon each of rosemary,
oregano, smoked hickory salt, and garlic powder. Melt
two tablespoons of butter in chafing dish, add chicken
livers, a few at a time and saute for four or five
minutes. Serve hot on cocktail picks. Nice note aboutJ
this dish you can cook fresh supplies as you go along
simply by having the livers already coated with the
spiced flour mixture.
Chafing Dish Meatballs And Franks

Combine 2 pounds ground chuck, 1 slightly beaten
egg, 1 large grated onion, and salt to taste. Mix and
shape into 50 to 60 small balls. Drop into sauce of 1 bottle chili sauce, l/2 large jar grape jelly and the juice of
I lemon. Simmer until brown. Add 2 pounds frankfurters
sliced on the diagonal half-inch thick. Cool and freeze.
To serve, defrost and reheat slowly. Serve from chafing
dish with cocktail picks.
Many people report they are so fond of the meatballs and sauce that they make larger balls and serve
them in the sauce as a main course.)
204
THE POST-COURIERCOOKBOOK'<(
Olive Cheese Balls

Blend in mixer; 2 cups finely shredded sharp Cheddar
cheese and 112cup softened butter. Add 1 cup flour and
1 teaspoon paprika; combine thoroughly. Shape 1 tablespoon of this mixture around each of 48 large pimientostuffed olives. Keep dipping your hands in flour to prevent sticking. Freeze. To serve, bake frozen balls at
400 degrees for 20 minutes or until golden.
Variations
The cheese mixture may also be wrapped around
tiny browned sausage balls or small slices of uncooked
frankfurters.
Sour Cream-Ham Dip

Combine 1 cup sour cream, 2 (2%-ounce) cans
deviled ham, 1/2 teaspoon each of paprika and garlic
salt and (optional) a few drops of liquid smoke; mix
well. Chill thoroughly before serving.
Cheese Canapes
Mix equal parts of cream cheese and blue cheese.
Spread on fancy shapes of buttered bread. Garnish
with small shrimp, olives or mushrooms ... Fill small
rolls of ham with slices of crumbled blue cheese ; serve
on small slices of buttered bread. . . Spread toast
rounds with anchovy paste; place a slice of hard-:
cooked egg on top and crumble blue cheese on top of
egg. . . . Cut chilled cheese into cubes. Spear with
picks and serve at room temperature.
<<~
THE POST-COURIER
COOKBOOK
205
Chicken Liver Pate"

112pound chicken livers
1 hard cooked egg
2 tablespoons grated onion
112teaspoon dry mustard
1/4teaspoon salt
Dash ground cloves
Dash Cayenne pepper
Saute livers in butter over low heat until tender,

about 10 minutes. Turn livers and cover last half of
cooking time. Drain pan drippings into bowl. Grind
liver and egg together and add to drippings with remaining ingredients. Blend thoroughly and pack in
small bowl. Chill several hours or overnight. Makes
about 1 cup.
Brazilian Pate~
h pound liverwurst
1/4 cup finely chopped Brazil nuts
1 tablespoon minced onion
1/4 teaspoon Tabasco
1/4teaspoon salt
2
Mash liverwurst until smooth; stir in chopped Brazil

nuts and remaining ingredients . Spread on melba
rounds or crisp crackers . Garnish with pimiento. Makes
1 cup.
206
,c(
Austrian Spread
1/z pint sour cream
2 (3-ounce) packages
cream cheese, softened
1 envelope vegetable soup mix
Blend sour cream into cream cheese, then mix in

soup mix. Let stand in refrigerator at least 2 hours.
Makes about 2 cups.
Apple Cheese Dip

Combine 2 jars relish cheese spread, % cup mayonnaise and 1/z cup sour cream; whip until smooth. Stir
in 1 cup freshly grated tart apples, 1 teaspoon sugar,
a dash of Tabasco and % teaspoon Worcestershire
sauce; mix well. Use as a dip for raw vegetable relishes. Makes about 3 cups.
Liver-Cheese Spread
ounces Roquefort cheese
4%-ounce cans liver spread
ounces whipped cream cheese
teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/s, teaspoon hot pepper sauce
Benne seeds
Chopped parsley
6
2
8
2
Mash Roquefort cheese; blend together with liver

spread, whipped cream cheese, lemon juice. Worcestershire sauce and hot pepper sauce. Cover and
'chill. Save sesame seeds and parsley for garnish.
Makes 21/z cups spread.
,,c-
~ THE POST-COURIER
COOKBOOK
207
Gourmet Spread
Measure in bowl, and blend well: 1 cup sour cream,
1 cup (about 1/4 pound) shredded
American cheese, 1/4 cup wheat germ, 1/4 cup finely
chopped toasted almonds, 2 strips crisp-cooked bacon
(crumbled), 1 tablespoon chopped green onion and 1/4
teaspoon salt. Sprinkle with paprika before serving, if
desired.
% cup mayonnaise,
Party Snack Spread

Combine 8 ounces grated sharp Cheddar cheese
(about 2 cups), two 3-ounce packages softened cream
cheese, 1/4 cup crumbled blue cheese, 2 teaspoons instant minced onion, a few grains
garlic powder and 3 drops tabasco in electric mixer. Gradually
beat in 1/ 3 cup evaporated milk, scraping sides of bowl
often. Shape into heart, or two 10-inch logs, on wax
paper. ( If too soft to shape chill slightly). Chill until
firm, about 1 hour. Before serving sprinkle with-or
roll in-paprika or parsley flakes.
<(
208
Rerbed Cheese Spread

1/z pound Port d'Salut cheese
2 (8-ounce) packages cream cheese
1 (2112-ounce)jar shredded Parmesan cheese
1/z teaspoon crumbled dry marjoram
1/z teaspoon dried dill
1/z teaspoon hickory smoke salt or seasoned salt
1/z cup chablis or other white wine
Crisp crackers and fresh grapes
Grate very finely the cheese ; soften cream cheese.

Combine all cheese with herbs, salt and soft butter.
Beat until well blended. Beat in wine until mixture is
quite smooth. Pack into lightly oiled 3-cup mold. Cover
and chill in refrigerator several hours or overnight,
until mold firms and flavors mellow . Turn out on serving platter ; st1rround with crisp crackers and tiny
bunches o.f fresh grap.es. Serve as a refreshment anytim~ or dessert.
Porcupine Spread
y<?
JAli>
WE:
~n ~-ounce package of cream cheese, two
~1/2.-0JJ.Jil
ham , 1 tablespoon minced on1 ~ c~n,s; deviled
1 1 ~a~1spoon caraway seeds. Chill. To form
10n ~nc;J.
porcupine, mold mixture into oval shape about 8 inches
long , on.e end being pointed to form "head ". Soften a
3-ounce package of cream cheese with milk and
spread O\:er entire porcupine. Beginning at round end ,
CO'(er % of the porcupine with crushed pretzels . Chill.
Just before serving insert pretzel sticks in crumb-covered por,tion. For eyes , use olive slices cut in half.
Serve with assorted crackers.
GIYf ORDERBLANK
~---------------------------------------------------------------COOKB09K
POST-COURIER
134 Columbus Street, Charleston, S. C. 29402
Use Reverse Side

For Multiple Orders
Enclosed. $2 plus 25 cents postage and handling.

Pleas~ mail Post-Courier Cookbook to:
NAME __________________________
__________________________________
_
ADDRESS ________________________________________________________ _
CITY _________ ___ ----------------------
STATE _____________ ZIP CODE _________ _
~-------------------------------------------------------------------------
GIFf ORDERBLANK
,--------------------------------------------------------------------------COOKBOOK
POST-COURIER
134 Columbus Street, Charleston, S. C. 29402
Use Reverse Side

For Multiple Orders
Enclosed . $2 plus 25 cents postage and handling.

Please mail Post-Courier Cookbook to:
NA:ME ----------------------------
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COOKBOOK
POST-COURIER
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: 134 Columbus Street, Charle~ton, S. C. ~9402
'
'i
I
I
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Use leverse Side

Fot' Multiple Order~
~:closed $2 plus 25 cents po~t~ge and hanc;lling.

Pleas ,~
mail Post-Courier CoQ~book to:
NAI\f.E - -- - - ------ -- ---- -- -- -- --------
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The Post and Courier Cookbook (1966)

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I......

cc Evening Post Publishing

this cookbook possible.

will go to the Sertoma Club of Charles-

ton for the Charleston

Crippled Children Society.

THE l\IOST FOR YOGR MONEY

Mercenary l\fary'~ Cents-Savers

The meal's sweet finale ________________________109

Basic; ready for trimming

and freezables _______________________189

. in response to your request.

Sustaining or simply social _____________________181

Where gourmet food begins ____________________ 169

Many splendored things _________________________ 65

the many fine cookbooks homemakers already possess.

home in this city. We found their traditional manner

market was crowded with people so when I placed my

eryone was doubling over with laughter.

but that didn't lessen the redness

my face. (See recipe for She-Crab Soup.)

with each passing year.

when asked by our two

Post, to write this foreword

who read and use these receipts

(Editors Note: The foregoing

THE POST-COURIER COOKBOOK~

Cheese-Bacon Clover Leaf Rolls ____________________8

~ THE POST-COCRIER COOKBOOK

Rasic White Rread

Onion Sandwich Buns

Spoon or pour flour into dry measuring cup. Level

THE POST-COURIER COOKBOOK

Orange Raisin Bread

~ THE POST-COURIER COOKBOOK

Wheat Germ Cinnllmon Spiral

Measure flour onto wax paper.

THE POST-COUllIER COOKBOOK

with oiled , wax paper then plastic wrap. Place pans

Loved And Lost

~ THE POST-COURIER COOKBOOK

THE POST-COURIER COOKBOOK

Golden Gate Siwek Bread

Buttery Onion Filling

Raisin 1Fheat Germ Bread

5%-6 cups unsifted flour

Basic, ready for trimming

Bacon Waffles ___________________________________

THE POST-COURIER COOKB00ff

Divide dough in half.

THE POST-COURIER COOKBOOK

Cheese-Bacon Clover Leaf Rolls

There are many fine cake mixes on the market and

THE POST-COURIER COOKBOOK

3 cups Lowcountry Cake Blend

3 cups Lowcountry Cake Blend

THE POST-COURIER COOKBOOK

Sunday Brunch Muffins

2 eggs, well beaten

Measure blend into bowl. Add sugar, eggs, and milk.

THE POST-COURIER COOKBOOK

cups vegetable shortening

Combine sifted flour, salt and baking powder. Stir

THE POST-COURIER COOKBOOK

Curried Chicken Bake _ __________________