 |
 |
||||||||
 |
|||||||||
Dolly's Recipes
LACY RAISIN WAFERS
Dolly brings these cookies to her first Ladies Aid gathering to try to make a good impression.
¾ cup sifted all-purpose flour
½ teasp. baking soda
½ teasp. salt
¼ teasp. nutmeg
¾ cup light or dark raisins
½ cup salad oil
¼ cup water
1 cup brown sugar, packed
1 teasp. vanilla extract
1 ½ cups uncooked rolled oats
½ cup chopped nuts
Sift flour, soda, salt, cinnamon, nutmeg. Rinse and drain raisins; mix with salad oil, water; mix in sugar, vanilla, oats, nuts, then flour mixture. Refrigerate 1 hr. Start heating oven to 350 degrees F. Drop dough by teaspoonfuls, about 2” apart, onto greased cookie sheet. Bake 10 to 12 min., or till crisp around edges. Makes 3 ½ doz.
From the Good Housekeeping Cook Book, 1949
MEAT LOAF NO. 2
Byron raves about Dolly’s meat loaf, but she thinks he’s only placating her…
1 ½ lbs. ground chuck
1 egg, beaten
1 cup milk
1 cup coarse soft bread crumbs
1 ¼ teaspoons salt
1/8 teaspoon black pepper
Combine all ingredients thoroughly, and pack firmly into a bread loaf pan. Turnout onto a greased shallow baking pan, and bake in a moderate oven (350 degrees F.) for about 1 hour, or until done.
From The Modern Family Cook Book by Meta Given, 1942
SUNSHINE SALAD
Dolly serves this salad to company on July 4, along with the chicken that Byron burns on the grill
1 package lemon-flavored gelatine
1 ¼ cups hot water
1 tablespoon cider vinegar
½ teaspoon salt
1 9-oz. tin crushed pineapple
1 cup grated raw carrot
Lettuce
Mayonnaise
Dissolve gelatine by stirring into the hot water. Add vinegar and salt, stirring to mix well, and chill until mixture becomes syrupy. Add the crushed pineapple (with its juice) and the raw carrot. Pour mixture into a mold that has been rubbed with salad oil, and chill until firm. Unmold by loosening edges with paring knife and shaking loose onto chilled serving plate. Serve on lettuce with mayonnaise. 5 servings.
From the Modern Family Cook Book by Meta Given, 1942
POTATOES AU GRATIN
Dolly gets into trouble with Byron when she interrupts supper to fling an au gratin potato slice at him, smearing cheese sauce on his shirt.
5 or 6 boiling potatoes
2 cups thin white sauce
¼ lb. cheese, grated
Wash potatoes, pare thinly and slice quite thin. Combine potatoes and white sauce in saucepan and heat gently until sauce bubbles. Arrange layers of the creamed potatoes in a buttered casserole with grated cheese between layers and on top. Cover casserole and bake in moderate oven (375 degrees F.) until potatoes are tender, about 25 minutes. Then remove cover and brown surface, either in oven with temperature increased to 475 degrees F. or under broiler. 5 servings. For variation in color and flavor, add diced green pepper or pimiento, or both, to the creamed potatoes just before turning into the casserole.
Thin white sauce:
1Tablespoon butter
1Tablespoon flour
¾ teaspoon salt
1 cup milk or ½ cup evaporated milk and ½ cup water
Melt butter in saucepan, add flour and salt and mix until smooth. Stir in cold milk gradually and cook over direct heat, stirring constantly, until sauce boils and becomes thick and smooth. If stirring is done carefully, there will be no lumping, but white sauce that has lumped may often be restored by beating with a rotary beater, or by rubbing through a sieve and then beating if lumping is considerable. If it is necessary to keep white sauce more than a few minutes before using, place over boiling water and keep it covered, stirring occasionally. Makes about 1 cup sauce.
From The Modern Family Cook Book by Meta Given, 1942
SALMON PUFF
Byron’s least favorite dish – and Dolly’s secret weapon.
1 cup bread crumbs
1 teaspoon salt
2 teaspoons prepared mustard
2 cups milk
1 ½ cups canned salmon
4 eggs, separated
Combine crumbs, salt, mustard, and milk in a saucepan. Cook over low heat until thick. Flake salmon and add. Beat egg yolks and add to fish mixture. Beat egg whites until stiff and fold in. Pour into buttered baking dish or individual dishes. Place in pan of warm water. Bake in a moderately hot oven (425 degrees F.) 30 minutes. Serves 6.
From the New American Cook Book, 1941
CINNAMON ROLLS
Use any desired yeast roll dough. After the first rising, roll into a rectangle ¼ inch thick. Brush with melted butter, sprinkle with a mixture of sugar and cinnamon (2 teaspoons cinnamon to ¼ cup sugar), sprinkle with raisins. Roll up as for jelly roll and cut into 1-inch lengths. Place close together in a greased pan, cut side down. Cover. Let rise until fully doubled in size. Brush tops with melted butter, and sprinkle with more cinnamon and sugar. Bake in a moderate oven (375 degrees F.) for 15 to 20 minutes, depending on size.
QUICK YEAST BREAD DOUGH – CAN BE USED FOR ROLLS
2 packages fast granular yeast or 2 cakes compressed yeast
1 cup lukewarm water
1 teaspoon sugar
1 cup milk, scalded
2 ½ teaspoons salt
1/3 cup sugar
2 eggs, well beaten
1/3 cup shortening, melted (half butter)
6 ½ cups to 7 cups sifted all-purpose flour
Soften yeast in the lukewarm water with the 1 teaspoon sugar. Scald the milk, stir in the salt and the 1/3 cup sugar, and cool until lukewarm. When cooled, stir in the yeast mixture; combine with beaten eggs. Add about 4 cups of the flour and beat until smooth. Add cooled melted shortening and again beat smooth. Stir and knead in enough flour to make a smooth elastic, but not too stiff dough. Place in a lightly greased bowl, turn dough over. Cover, let rise in a cozy place (85º F.) about 1 hour, until just doubled in bulk. Then turn out onto lightly floured board and shape into rolls or into 3 small loaves. Place in greased pans, cover,a nd let rise again in warm place until doubled in bulk, about 45 minutes. Bake rolls 15 to 20 minutes in a moderately hot oven (400 degrees F.) Bake loaves 20 minutes at 400 degrees; then reduce heat to moderate (350 degrees F.) and bake 20 minutes longer. Serve rolls hot, but cool loaves before slicing. Makes about 2 dozen rolls or 3 small loaves.