Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
Cheese Rolls
1 pkg. active dry yeast, or 1 cake compressed
yeast
y, cup milk, scalded and cooled to 110'F
to 115'F (If using compressed yeast,
cool to 80F to 85'F.)
cup butter, melted and cooled
2 tablespoons sugar
1 teaspoon salt
Vi cup shredded Cheddar cheese
2 cups flour
Melted butter
1. Dissolve yeast in warm milk. Stir in cooled
butter, sugar, salt, and cheese.
2. Gradually add flour, beating well after each
addition. Continue beating about 5 min.
3. Brush dough lightly with melted butter, cov
er with waxed paper and a towel, and let rise in
a warm place (80F to 85F) until doubled in
bulk, 1 to IV2 hrs.
4. Stir down dough. Form into 1-in. balls. Dip
balls into melted butter and place two in each
well-buttered lV4x-in. muffin-pan well. Cover
lightly and let rise in a warm place until almost
doubled, about 30 min.
5. Bake at 375F for IS to 18 min., or until
golden brown. Remove from oven; brush tops
with melted butter. Serve hot.
About 2 doz. small rolls
Turkey-Oyster Casserole
Here's a tempting, easy-to-prepare combination
of turkey and oysters especially appropriate for
holiday buffet entertaining.
1 pt. oysters (with liquor), heated just
to boiling and drained
1 tablespoon butter
2 teaspoons grated onion
4 oz. mushrooms, sliced lengthwise
Vi cup butter
Vi cup flour
1 teaspoon salt
Vi teaspoon black pepper
Few grains cayenne pepper
2 cups milk
1 egg yolk, slightly beaten
2 tablespoons chopped parsley
Vi teaspoon thyme
2 drops Tabasco
2 cups diced cooked turkey
Buttered soft bread crumbs
1. Heat the 1 tablespoon butter with the onion
in a skillet; add mushrooms and cook over me
dium heat until lightly browned, stirring occa
sionally. Set aside.
2. Heat the Vt cup butter in a saucepan over low
heat. Stir in the flour, salt, pepper, and cayenne;
cook until mixture bubbles. Remove from heat
Add the milk gradually, stirring until well
blended. Bring rapidly to boiling and boil 1 to
2 min., stirring constantly.
3. Blend a small amount of the hot sauce into
egg yolk and return to remaining sauce, stirring
until mixed.
4. Stir in parsley, thyme, and Tabasco. Add
the turkey, oysters, and mushrooms; toss lightly
until thoroughly mixed.
5. Turn mixture into a buttered shallow 1VS
qt. baking dish. Sprinkle with the crumbs.
6. Heat in a 400 F oven about 10 min., or until
mixture is bubbly around edges and crumbs are
golden brown. About 6 servings
Creamy Perfection Salad
2 tablespoons (2 env.) unflavored gelatin
t cup sugar
Vi teaspoon salt
2'i cups water
1 cup dairy bout cream
Vi cup lemon juice
2 tablespoons white vinegar
2 tablespoons drained prepared horse
radish 1 teaspoon grated onion
Vi teaspoon Worcestershire sauce
Vz teaspoon celery seed
1 cup thinly sliced cabbage
I cup thinly sliced celery
'( cup slivered green pepper
1 cup coarsely shredded carrot
2 tablespoons sliced pimiento-stuffed
olives
1. Mix gelatin, sugar, and salt in a saucepan;
add 1 cup of the water. Stir over low heat until
gelatin is completely dissolved.
2. Remove from heat; add remaining iy2 cups
water and the next seven ingredients. Beat with
rotary beater until well mixed. Chill until mix
ture is the consistency of thick, unbeaten egg
white, stirring occasionally.
3. Fold in the vegetables and olives. Turn into
a 1-qt. fancy mold which has been rinsed with
cold water. Chill until Arm.
4. Unmold onto a chilled serving plate and gar
nish with crisp salad greens. 6 to 8 servings
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This cookbook was started on the premise that
Mrs. America, whoever she is and wherever she
lives, is a cook of talent who knows and loves good
cooking.
A contest was born!
When you have a continent for a cupboard ami the
peoples of the world for your family, contest results
are sure to be exciting. Certainly many of the
entries were remarkable. When an American home
maker submits a recipe for "I'illow-shi-key" it takes
a bit of research to discover that this is really
European pirosliki, which has undergone a lingual
change in the "r'Mcss vocabulary of the Japanese
cook of an American family living in the Far East.
Experts have asserted that there is no American
cuisine. Taking this in its narrowest sense, the
charge may be true. And yet if our cooking cannot
be characterized in a single word, it can be de
scribed. We cook in the traditions of the British,
French, and Germans, of Italians, Scandinavians,
Bohemians, Creeks, and many other peoples. By
mid-twentieth century it is clear that perhaps, after
all, there is a word for American cooking cosmo
politan. -American cooking belongs to the world!
Every recipe in this cookbook has been kitchen
tested by the home economists of the Culinary
Arts Institute. More than a third of the rccipe9 are
prize winners. The others were created and devel
oped by the Institute and adapted for this book to
make it a truly basic, well-rounded cookbook, reflect
ing the cosmopolitan traditions of American cooking.
In graceful assembly across this cover arc four gen
erations of cooking accessories brought together for
a family portrait. The majority arc oldsters, dating
back to the pioneering days. In the others one may
discern the stamp of their American slock a sturdy
beauty a happy union of fine form and function.
A trip through The American Peoples Cookbook is a
geographic and gastronomic lour of America. Here
you will find recipes for Imperial Lobster (pagc2W)
from Maryland; Pineapple-Orange Fantasies (page
522) from Illinois and Saint Nicholas Cake (page
389) from California. Then there is Molly's Bread
Stuffing (page 220) from the hills of Tennessee;
Corn Souffle (page 98 from Iowa ond Kolachky
(page 52) from, of all places, Texas! From these
and other regional and family favorites you will
discover the full-bodied flavor of American cooking.
CULINARY ARTS INSTITUTE
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I Chicago, Illinois 60616
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