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Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
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Norwegian Wheat Bread
2i cups milk
Vi cup butter
2 pkgs. active dry yeast (or use 2 cakes
compressed yeast and cool milk to
80F to 85F)
7 to 8 caps flour
Yi cap sugar
2 teaspoons ground cardamom
Vt teaspoon salt
Butter, melted or softened
1. Heat milk and butter together until scalding.
Pour into a large mixing bowl and cool to HOT
to 115F. Stir in yeast; set aside about 10 min.,
or until yeast is dissolved, stirring occasionally.
2. Blend together 7 cups of the flour, the sugar,
cardamom, and salt; add to milk mixture gradu
ally, beating thoroughly after each addition.
3. Turn dough onto a lightly floured surface,
- cover, and allow to rest 5 to 10 min. Knead as
much of the remaining 1 cup flour as possible
into dough.
4. Form dough into a large ball and put into a
buttered deep bowl; turn dough to bring but
tered surface to the top. Cover with waxed
paper and a towel and let stand in a warm place
(about 80F) until doubled, about 1 hr.
5. Punch down dough with fist. Turn out onto
a lightly floured surface, cover, and allow to
rest 5 to 10 min. Divide dough in half. Press out
air bubbles and shape into. loaves.
6. Place in buttered (bottom only) 9V4x51ix2!!i
in. loaf pans; cover and let rise until doubled,
about 40 min.
7. Bake at 850 F about 30 min., or until golden
brown. Immediately remove from pans and set
aside to cool on racks. While warm, brush tops
with melted or softened butter.
Two 1-ib. loaves bread
7- '',''!S
Norwegian Wheat Bread is based on a recipe handed down from generation to generation.
Chicken Fricassee
1 stewing chicken, 4 to 5 lbs., ready-to-cook
weight
1 large onion, quartered
6 Btalks celery with leaves, cut in pieces
Yi small bunch parsley
1 bay leaf
1 chicken bouillon cube
1 to IVi teaspoons salt
Yi teaspoons Accent
3 peppercorns
Va cup flour
1 cup cream
2 teaspoons lemon juice
1. Disjoint chicken and cut into serving-sized
pieces. Rinse chicken pieces and giblets. Pat
liver dry with absorbent paper and refrigerate.
Put chicken, gizzard, heart, and neck into a
sauce pot or kettle. (If desired, brown chicken
pieces in a skillet with hot fat; pieces may be
coated with seasoned flour before frying.) Add
hot water to barely cover. Add onion and next
seven ingredients. Bring water to boiling; re
move foam. Cover sauce pot tightly, reduce heat,
and simmer 2 to 3 hrs., or until thickest pieces
of chicken are tender. During last 15 min. of
cooking, add the liver. Remove chicken and
giblets from broth. Strain broth and cool ; skim
off the fat.
2. Heat 4 tablespoons of the chicken fat in the
sauce pot; blend in flour. Heat until mixture
bubbles. Remove from heat; gradually add 2
cups of the chicken broth and the cream, stir-
' ring constantly. Continue to stir, bring rapidly
to boiling, and cook 1 to 2 min. longer. Blend
in the lemon juice. Add chicken pieces and heat
thoroughly.
3. Serve chicken and gravy over split Soda Biscuit
Squares. Garnish with parsley sprigs, if desired.
4 to 6 servings
Tender-Rich Soda Biscuits
Piping hot biscuits, slathered with creamy but
ter and golden, rich honey an all-time favorite.
3 caps flour
'A cup sugar
lYi teaspoons baking soda
1 teaspoon salt
cup lard
6 tablespoons lemon juice
1 cup milk
1. Blend flour, sugar, baking soda, and salt.
Cut in lard with a pastry blender until mixture
resembles coarse corn meal.
2. Make a well in dry ingredients. Stir lemon
juice into milk and add all at one time to dry
ingredients. Stir with a fork until a soft dough
is formed.
3. Turn onto a lightly floured surface and knead
lightly with finger tips six to eight times.
4. Roll V4 in. thick and cut with a floured 2-in.
round cutter. Transfer rounds to an ungreased
baking sheet.
5. Bake at 450 F 12 to 15 min., or until golden.
About t dot. biscuits
Soda Biscuit Squares
Prepare a half recipe of Tender-Rich Soda Bis
cuits, using 1 cups flour. After kneading, roll
or pat dough into a 9x6-in. rectangle; cut into
six squares. Transfer to an ungreased baking
sheet and bake at 460F about 15 min., or until
golden. 6 biscuit squares
Note: For straight-sided biscuits trim the edges
of the rectangle with a sharp knife before cut
ting into squares.
12 Family Wttkly. Marra 17. IU