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diff --git a/old/64703-0.txt b/old/64703-0.txt deleted file mode 100644 index 371901c..0000000 --- a/old/64703-0.txt +++ /dev/null @@ -1,1716 +0,0 @@ -The Project Gutenberg eBook of Waterless Cooking for Better Meals, Better -Health, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Waterless Cooking for Better Meals, Better Health - Tested Recipes - -Author: Anonymous - -Release Date: March 05, 2021 [eBook #64703] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK WATERLESS COOKING FOR BETTER -MEALS, BETTER HEALTH *** - - - - - TESTED RECIPES - - - WATERLESS COOKING - for - BETTER MEALS - for - BETTER HEALTH - - Copyright 1957 by Tested Recipe Institute, Inc., Long Island City 1, - N.Y. - The Buckeye Co., Wooster, Ohio - - - - - SUBJECT INDEX - - - page - STAINLESS STEEL WARE - Advantages of Stainless Steel Ware 28 - How to Care for Stainless Steel Ware 1 - - IMPORTANT: Before using your Stainless Steel Cookware, read page 1 for -valuable hints on how to keep your cookware free from scratches, stains -and warping. - - Au Gratin Vegetables 19 - Bananas, - As garnish 26 - Pan Fried 10, 13 - BEEF - Frizzled Beef 12 - Pot Roast with Vegetables 8 - Roasting Timetable 6 - Standing Rib Roast 7 - Swedish Meat Balls 9 - Swiss Steak 11 - Beets, Harvard 20 - Busy Day Supper Dish 22 - Care of Stainless Steel Cookware 1 - Chicken, Fried 14 - Chili Con Carne 15 - Christmas Plum Pudding 27 - Creamed Vegetables 19 - DESSERTS - Apricot Whip 26 - Pineapple Upside Down Cake 25 - Plum Pudding 27 - Eggplant, Pan-Fried 19 - Eggs Benedict 23 - Fish, Fried Fillets 16 - Food Buying Hints 2 - Frosting, Pastel Plum 24 - Frozen Meats 6 - Frozen Vegetables 19 - Gravy, Quick 22 - Ham, Diced - Busy Day Supper Dish 22 - Hollandaise Sauce 23 - Jelly, Plum 24 - Lamb, Roasting Timetable 6 - Meal Planning 3, 4 - Meats 5-6 - Pineapple Upside Down Cake 25 - Plum Jelly 24 - Plum Pudding 27 - PORK - Roasting Timetable 6 - Stuffed Pork Chops 13 - Quick Meal Preparation 4 - Roasting Timetable 6 - SAUCES - Custard Sauce 26 - Hollandaise Sauce 23 - Tartar Sauce 16 - Spaghetti, Italian 17 - Summer Squash, Pan-Fried 19 - VEAL - Roasting Timetable 6 - Veal in Mushroom Sauce 21 - VEGETABLES - Frozen Vegetables 19 - General Cooking Hints 18-19 - Harvard Beets 20 - Time-Table 19 - Vegetable Platter 20 - - - - - HOW TO CARE FOR STAINLESS COOKWARE - - - [Illustration: uncaptioned] - -Stainless Cookware will retain original gleaming beauty through a -lifetime of service. Just follow these simple directions: - -BEFORE USING NEW UTENSILS—Wash them thoroughly both inside and out in - hot suds. Use either soap or detergent. This removes the thin - coating of oil which clings to the utensil in the manufacturing - process. Rinse in clear hot water and dry thoroughly with a clean - towel. Now the utensil is ready for use. - -HEAT CONTROL—Medium to Low Heat should be used for all cooking. Start - vegetables over medium heat. When the water comes to a boiling, - turn to low heat to keep water boiling gently. Brown meat slowly - over medium to low heat. - -EASY CLEANING—Rinse the utensil with warm water immediately after each - use. Food particles which do not yield to rinsing usually may be - removed with a rubber food scraper. - -FIRST AID—If food has been burned on or allowed to dry on the utensil, - fill it with cold water. Bring the water to boiling. Remove the - utensil from the heat and allow the water to cool to lukewarm. - Wash in hot suds. If a stain remains, scour with fine steel wool. - If necessary, polish with stainless steel cleaner. - -DO NOT OVERHEAT—Overheating may sometimes cause discoloration on - Stainless Steel Cookware. These stains are easily removed with any - good stainless steel cleaner. - -AVOID SUDDEN TEMPERATURE CHANGES—Sudden temperature changes and - overheating should be avoided. DO NOT put cold water in a hot - utensil. DO NOT set a hot utensil on a cold surface, such as the - sink. - - - - - SPEND _Wisely_, SPEND _Less_! - - - [Illustration: uncaptioned] - - - Take Advantage of Bargains - - [Illustration: uncaptioned] - -A really big step towards economical food buying is watching newspaper -advertisements. Each week the big super-markets and chain stores run all -of their weekly specials, and savings will add up fast if you plan as -many of your menus as possible around these featured items. - - - Compare Prices - - [Illustration: uncaptioned] - -Compare them at home in your newspaper, when you are deciding the best -place to shop and save. And compare the difference in price among fresh, -frozen, and canned foods. For example; food dollars will go a lot -further (yet meals will not suffer), if you serve frozen vegetables, or -fresh vegetables in season, on-the-plate ... and use less-expensive -canned vegetables in stews, casseroles, etc. - - - Read Labels Carefully - - [Illustration: uncaptioned] - -Look for the word “enriched” on white bread and flour labels. This means -that the “B” vitamins and Iron, lost in the milling process, have been -replaced. Also check the “net weight” when comparing similar bargains. - - - Avoid Waste - - [Illustration: uncaptioned] - -Extra-large sizes of canned fruits, vegetables, juices and staples like -baking powder may not ALWAYS be bargains. Often these purchases are only -partially used, and eventually go to waste. Unless you can use the -entire contents of the extra-large container, buy the smaller size. - - - Cut Meat Costs - - [Illustration: uncaptioned] - -Less tender cuts of meat are just as nutritious as the more expensive -ones. Properly cooked they are equally delicious, and you’ll be -surprised how often you can work them into well-planned menus. - -Variety meats, such as heart, kidney, sweetbreads, brain, liver and -tongue are high in nutritive value and comparatively low in price. - - - Butter or Margarine? - - [Illustration: uncaptioned] - -These two table fats are equivalent in food value, and may be used -interchangeably in any recipe. - - - - - _Plan_ TO PLEASE! - - - [Illustration: uncaptioned] - -Plan meals when you are a little hungry ... your culinary imagination is -better then. Articles in magazines and newspapers help provide -inspiration when you need it, for greater menu variety. - -When there are small children in the family, it is easier to plan meals -around the type of food small-fry can eat. Adults, too, enjoy this -simple food, which can be served in attractive and tempting -combinations. - -Plan the whole day’s meals as a unit. This is the only way you can be -sure of providing the proper amount of the right kind of food. - - These are the foods needed every day for good health: - -MILK—3 or 4 cups for children; 2 to 3 cups for adults. Milk used in - cooking may be counted in the total. - -VEGETABLES and FRUITS—1 serving of green, leafy or yellow vegetable; 1 - serving of citrus fruit; 1 serving of potato; 1 other vegetable or - fruit, preferably raw. Noodles, spaghetti and macaroni cannot be - considered substitutes for potatoes. True, they are high in - starch, but important minerals and vitamins found in potatoes are - lacking. - -MEAT, FISH, POULTRY or CHEESE—1 serving daily. - -EGGS—at least 4 a week; 1 daily is better. - -Enriched or whole grain CEREALS and BREAD—2 servings or more. - -BUTTER or MARGARINE—2 tablespoons or more. - -EYE APPEAL—Colorful combinations are more appetizing. As you plan a - menu, try to visualize the food as it will appear on the table. - Strive for good contrast of flavor, color, and texture. - -OFF THE BEATEN TRACK—Now and then introduce the family to a new food, or - an old favorite in new guise. But don’t overdo it. One new food at - a meal is enough. - -DESSERT—Dessert is actually a part of the meal and should always be - planned as such. Serve a light dessert when the main course is - hearty. Serve rich cake and pie only when the main course is not - too filling. - -LITTLE EXTRAS—A few sprigs of parsley go a long way to make the meat - platter more attractive. A sprinkling of paprika provides a - flourish of color for creamed dishes. - -A tray of raw relishes ... carrot sticks, celery curls, green pepper -rings, radish roses and cucumbers cut lengthwise into fingers ... may -pinch-hit for the salad occasionally. - -Used with discretion, food coloring is a boon to the cook. Add a few -drops of yellow coloring to chicken gravy; a few drops of red coloring -to step up the eye appeal of desserts made with canned cherries. - - - - - SUPPER IN A _Half-hour_! - - - [Illustration: uncaptioned] - -Every homemaker needs two or three quick supper dishes “to fall back on” -when kitchen time is limited. They can be hearty and attractive, as well -as inexpensive. - -Following are four such supper menus, easily prepared in about half an -hour. Three of them are planned around canned meat, dried beef and -corned beef, which should always be kept on hand for emergency meals. - -Fruit in season, quick-frozen fruit, or canned fruit, well chilled, -always makes a tempting dessert. Strawberry shortcake is an all season -quick dessert, with frozen strawberries and individual sponge cakes made -especially for this purpose by professional bakers. - - Tomato Juice Cocktail - Busy Day Supper Dish (page 22) - Tossed Chef’s Salad - Hard Rolls - Butter - Fresh or Frozen Peaches - - • • • • • • • - - Frizzled Beef (page 12) - Buttered Carrots - Head Lettuce Salad - Roquefort Dressing - Pumpernickel Bread - Butter - Orange Sherbet - Cookies - - • • • • • • • - - Corned Beef Hash with Poached Eggs - Buttered Peas - Tossed Green Salad - French Bread - Butter - Chilled Fruit Cup - - • • • • • • • - - Hamburger Platter (page 10) - Emergency Gravy (page 22) - Cole Slaw - Toasted English Muffins - Strawberry Shortcake - - - - - PREPARING _Meats_ - - - [Illustration: uncaptioned] - - [Illustration: LOW] - -Cooking meat at a low temperature retains juices, reduces the amount of -shrinkage and improves the flavor. The theory that searing seals-in -juices has been disproved. - -Tender cuts of meat are cooked by dry heat: roasting, pan-frying, -broiling, pan-broiling. - -Less-tender cuts are cooked by moist heat: braising, stewing, -soup-making. - -ROASTING—Place meat in Dutch oven, fat side up. Season with salt. Roast - uncovered, in moderate oven (325 degrees) to desired degree of - doneness. Do not add water; do not baste. Roast will be nicely - browned by the time cooking is completed. The use of a meat - thermometer is recommended. For easier carving, let meat stand in - warm place 20 to 30 minutes before serving. - -BROILING—Place meat on greased broiler rack. Broil steaks and chops two - inches thick three inches away from source of heat. Cuts one inch - thick should be placed two inches from heat. Cook until meat is - nicely browned on top. Season and turn to brown other side. Season - and serve at once. - -PAN-BROILING—Preheat chicken fryer or skillet. Brown meat on both sides - turning several times, if necessary. Pour off fat as it - accumulates. Do not add water; do not cover. Test for doneness by - cutting small slit next to bone. Reduce heat to finish cooking. - -PAN-FRYING—Melt a small amount of fat in chicken fryer or skillet. Dip - meat in flour or egg and crumb coating. Fry slowly until browned - on both sides. Reduce heat to finish cooking, if necessary. - -BRAISING—Brown meat slowly in hot fat in chicken fryer or saucepan. Meat - may be dipped in flour before browning, if desired. Add a small - amount of liquid. Cook at simmering temperature until tender. - -STEWING—Cut meat into cubes; brown in hot fat in saucepan. Dredging with - flour before browning is a matter of choice. Nearly cover meat - with water. Cook, covered, at simmering temperature, until tender. - Corned beef, ham, tongue, etc., are cooked in water to cover - without preliminary browning. - -NO SMOKE—Never heat fat to the point where it smokes. Keep heat low - enough at all times to avoid smoking. For best flavor, brown meat - slowly over moderate heat. - -BEEF—Tender cuts of beef are cooked either rare, medium or well-done, by - dry heat: roasting, pan-broiling or broiling. Less-tender cuts - must be cooked to the well-done stage by moist heat (braising or - stewing) in order to make them tender. - -PORK—All pork cuts are tender but must be cooked to the well-done stage. - Roasting is suitable for any of the larger cuts. Pork chops and - steaks should be cooked by braising for best results. - -LAMB—Roasting, pan-broiling, or broiling are suitable methods to use - with lamb because all cuts are tender. The fell, the thin papery - membrane which covers the lamb carcass, should not be removed - before cooking. Lamb may be cooked rare, medium or well-done - according to personal preference. - -VEAL—All cuts need to be cooked slowly to the well-done stage in order - to make veal tender. Veal may be roasted, braised or stewed. When - an egg and crumb coating is used, chops and steaks cut ½-inch - thick may be pan-fried successfully. (This must be done slowly - over medium to low heat.) (see front cover) - - -TIMETABLE FOR ROASTING - - [Illustration: uncaptioned] - -Poultry and all meat except pork is roasted at 325 degrees. Roast pork -at 350 degrees. Times given below are approximate, varying with size and -shape of roast. A meat thermometer is recommended for accurate -determination of degree of doneness. - - MEAT MINUTES PER POUND - - Beef - Rare 18-20 - Medium 22-25 - Well-done 27-30 - Lamb 30-35 - Pork 35-40 - Smoked pork 20-30 - Veal 30 - Chicken 25-30 - -FROZEN MEAT—It is not necessary to thaw meat before cooking. When meat - is frozen solid at the beginning of the cooking process, allow up - to twice the usual cooking time. - - - - - STANDING RIB ROAST - - - [Illustration: uncaptioned] - -Select a Standing Rib Roast. Place fat side up in Dutch Oven. Do not add -water; do not cover; do not baste. Roast in moderate oven, 325°F. - - Rare 18-20 minutes per pound - Medium 22-25 minutes per pound - Well-done 27-30 minutes per pound - -For sure results use a meat thermometer. Insert it in the thickest part -of the roast, being sure that the bulb does not rest on fat or bone. Use -the time periods above as a guide. Remove the roast from the oven when -the thermometer reading is “rare,” “medium,” or “well-done,” as you -prefer. - - -_Tomato-Bacon Garnish_ - -Halve small tomatoes; cross short strips of bacon on top of each half. -Broil until bacon is crisp. - - MENU - - Standing Rib Roast of Beef - Asparagus Hollandaise (p. 23) - Corn on The Cob - Tossed Green Salad - Lemon Chiffon Pie - - - - - BEEF POT ROAST and VEGETABLES - - - [Illustration: uncaptioned] - - 1 tablespoon fat - 3 to 4-pound chuck roast - salt and pepper - 1½ cups water - 4 medium onions - 8 small carrots - 4 medium potatoes - 3 tablespoons flour - -1. Melt fat in Dutch oven. Brown meat on all sides in hot fat. Season -generously with salt and lightly with pepper. - -2. Add water; cover and cook over low heat about 2 hours until meat is -nearly tender. Add onions; cook 10 minutes. Add carrots and potatoes; -cook 30-35 minutes longer, or until all vegetables are tender. - -3. Remove meat and vegetables to platter. Measure stock in Dutch oven; -add water to make 1½ cups. Bring to a boil. - -4. Blend flour with ⅓ cup water; stir into boiling stock. Stir -constantly until thickened. Season, if necessary, with salt. This makes -generous servings for 4 with enough meat left over for another meal. - - - - - SWEDISH MEAT BALLS - - - [Illustration: uncaptioned] - - 1 pound chopped beef - 1 cup soft bread crumbs - 1 cup rich milk - 1 egg - 2 medium onions, chopped - 2 teaspoons salt - ⅛ teaspoon pepper - ¼ teaspoon nutmeg - -1. Combine ingredients in order listed; mix thoroughly. - -2. Melt 1 tablespoon each shortening and butter in skillet. - -3. Form meat mixture into small balls about 1-inch in diameter using -teaspoon (mixture is too soft to shape with fingers.) - -4. Brown meat balls in hot fat, a few at a time; place in bowl until all -have been browned. Add a little extra fat to skillet as needed. - -5. To drippings in skillet add 1 cup water. Bring to boil. Blend 1 -tablespoon flour with 2 tablespoons cold water; stir into gravy. Stir -constantly until thickened. - -6. Return meat balls to skillet. Cover; simmer gently ½ hour. Makes 8 -servings. - - - - - PAN-FRIED BANANAS - - - [Illustration: uncaptioned] - - 6 firm bananas[1] - Salt - ¼ cup melted butter or margarine - -Keep whole or cut crosswise into halves. Fry bananas slowly in butter or -margarine until tender ... easily pierced with a fork ... turning the -bananas until evenly browned. Sprinkle lightly with salt. Serve hot as a -vegetable. - -_Meal Suggestions_: Pan-Fried Bananas, served as a hot vegetable, are -excellent flavor partners with fish, meat, poultry or eggs for luncheon -or dinner. - -Pan-Fried Bananas with Hamburg Patties and Whole Carrots make an -appetizing, colorful and nutritious plate combination. To complete the -menu, begin with chilled vegetable juice. With the Hamburg platter, -serve hot rolls and a tossed green salad. - -For dessert, jelly roll slices with ice cream and coffee. - - - - - SWISS STEAK - - - [Illustration: uncaptioned] - - 2 pounds top round, cut 1-inch thick - ½ cup flour - 1 teaspoon salt - ⅛ teaspoon pepper - 2 tablespoons fat - 1 cup canned tomatoes - 2 large onions - Cooked broad noodles - -1. Cut meat into serving pieces. - -2. Combine flour, salt and pepper. Pound flour mixture into meat, using -the edge of a heavy saucer or a mallet designed especially for the -purpose. - -3. Melt fat in chicken fryer over low heat. Brown meat on both sides; -add tomatoes, cover; cook slowly about 1 hour. - -4. Cut onions crosswise into half-inch slices. Place on top of meat. -Continue to cook, covered, about ½ hour longer, or until meat and onions -are tender. - -5. Serve on hot noodles with one or two slices of onion on top of each -portion of meat. Pour pan drippings over all. Makes 6 servings. - - - - - FRIZZLED BEEF - - - [Illustration: uncaptioned] - - 4 tablespoons butter or margarine - 1 small green pepper, chopped - 1 small onion, finely chopped - 1 jar (2½ oz.) dried beef - 4 tablespoons flour - 2 cups milk - -1. Melt butter in skillet. Add chopped pepper and onion. Cover; cook -slowly about 5 minutes until onion is tender but not brown. (Cover for -4-quart saucepan fits skillet.) - -2. Rinse dried beef with hot water; drain; add; cook slowly 2 or 3 -minutes longer. - -3. Sprinkle flour over all; stir to distribute flour evenly. - -4. Stir in milk. Stir constantly until mixture comes to a boil and sauce -thickens. - -5. Serve over squares of hot corn bread made with corn muffin mix. Makes -4 to 5 servings. - - - - - STUFFED PORK CHOPS - - - [Illustration: uncaptioned] - - 6 thick pork chops - 2 cups soft bread crumbs - ¼ cup melted butter or margarine - ½ cup water - ¼ teaspoon salt - ¼ teaspoon poultry seasoning, sage or thyme - 2 tablespoons minced onion - few grains pepper - -1. Cut pocket in pork chops from side next to the bone. - -2. Combine next 6 ingredients for stuffing. Fill pockets with stuffing. -Brown chops in chicken fryer over low heat. - -3. Season with salt and pepper. Add water. Cover; cook over low heat 1 -hour. Make gravy from pan drippings. - -Makes 6 servings. - - MENU - - Stuffed Pork Chops - Gravy - Pan-fried Bananas (page 10) - Whipped Potatoes - Buttered Green Beans - Raw Vegetable Relishes - Apple Pie - - - - - FRIED CHICKEN - - - [Illustration: uncaptioned] - - 1 frying chicken, disjointed - ½ cup vegetable fat - 2 tablespoons butter or margarine - ½ cup flour - 1½ teaspoons onion salt - 2 tablespoons water - -1. Have chicken cut into serving pieces. Wash thoroughly in cold water -but do not soak. - -2. Melt vegetable fat and butter over low heat in chicken fryer. - -3. Combine flour and onion salt in sturdy paper bag. Place three or four -pieces of chicken in the bag. Shake the bag to coat the chicken with -flour. Put chicken pieces into hot fat. Repeat until all pieces of -chicken are floured. - -4. Cook over low heat until browned on one side; turn to brown on all -sides evenly. Avoid turning more than necessary. - -5. Add water. Cover pan. Cook over low heat for 30 minutes. Uncover; -cook 15 minutes longer. - -Makes 4 servings. - - - - - CHILI CON CARNE - - - [Illustration: uncaptioned] - - 3 tablespoons fat - 1 large onion, chopped - 1 green pepper, chopped - 1 pound ground beef - 1 No. 2 can (2½ cups) tomatoes - 1 can condensed tomato soup - ½ teaspoon paprika - ⅛ teaspoon cayenne - 1 bay leaf - 1 tablespoon chili powder - 1 clove garlic - 1 teaspoon salt - 1 No. 2 can (2½ cups) kidney beans - Raw onion rings (optional) - -1. Melt fat in 2-quart saucepan. Brown onion, green pepper and meat in -hot fat. Add tomatoes, soup, paprika, cayenne, bay leaf and chili -powder. Simmer about 1 hour, adding water if mixture gets too thick. - -2. Mash garlic and salt together and stir into mixture. Stir in beans. -Heat thoroughly. Garnish with onion rings. Makes 6 servings. - - - - - FRIED FISH FILLETS - - - [Illustration: uncaptioned] - - 2 pounds fish fillets, steaks or pan-dressed fish - 1 teaspoon salt - 1 egg - 1 tablespoon milk or water - 1 cup bread crumbs, cracker crumbs, cornmeal or flour - -1. Cut fish into serving-size portions. Sprinkle with salt. - -2. Beat egg slightly; blend in milk. - -3. Dip fish in egg; roll in crumbs. - -4. Melt fat in skillet or chicken fryer. The fat should be about ⅛-inch -deep. When fat is hot but not smoking, fry fish at moderate heat. When -brown on one side, turn carefully; brown other side. Cook about 5 -minutes on each side. Drain on absorbent paper. Makes 6 servings. - - - TARTAR SAUCE - -Combine ½ cup mayonnaise, 1 teaspoon finely chopped onion, 1 tablespoon -chopped dill pickle, 1 tablespoon chopped olives, 1 teaspoon chopped -parsley. Serve with fish. - - - - - ITALIAN SPAGHETTI - - - [Illustration: uncaptioned] - - 1 pound chopped beef - 1 large onion, chopped - 1 small green pepper, chopped - 1 6-oz. can tomato paste - 1 No. 2 can (2½ cups) tomatoes - ½ cup water - 1 bay leaf - 2 teaspoons sugar - 1 clove garlic - 1 teaspoon salt - -1. Brown meat in 2-quart saucepan. (Hamburger contains enough fat so -that none extra is needed for browning. If lean ground beef is used, -brown in 4 tablespoons fat.) - -2. Add onion and green pepper; cook about 10 minutes, until onion is -tender but not brown. Stir in tomato paste, tomatoes, water, bay leaf -and sugar. Simmer over low heat about 1 hour. - -3. Mash garlic and salt together. Stir into sauce. Taste for seasoning. -If a more highly seasoned sauce is liked add a few drops tabasco. - -4. To serve, pour sauce over cooked spaghetti; top with grated Parmesan -cheese. Makes 4 to 6 servings. - - - - - PREPARING _Vegetables_ - - - [Illustration: uncaptioned] - -When the natural color and flavor of vegetables are retained in cooking, -it generally follows that the maximum amount of food value is there, -too. Observe these three important rules for vegetable cookery if you -wish to get your money’s worth of vitamins and mineral elements. - - -1. Cook vegetables as quickly as possible. - -Start vegetables in boiling water. When the vegetable is added, the -water stops boiling temporarily. Cover the pan and use high heat to -start the boiling again as quickly as possible. Then the heat may be -reduced, but the water should actually boil, not just simmer, throughout -the cooking process. - - -2. Use a minimum amount of water. - -Half to ¾ cup of water is enough to cook four to six servings of most -vegetables in the 1-quart saucepan. Strong-flavored vegetables such as -onions, rutabaga and turnips are best cooked in water to barely cover in -an uncovered pan. - - -3. Utilize the cooking water. - -Many of the important nutrients in vegetables are soluble in water. When -the cooking water is discarded these extra vitamins and mineral elements -go down the drain with it. - -The most practical way to make use of the cooking water is to boil it -down and serve it as a sauce with the vegetable. After the vegetable has -been drained, boil the water rapidly until only two or three tablespoons -remain. Add a tablespoon of butter or margarine and pour over the -vegetable in the serving dish. - -Water drained from potatoes is particularly good for use in gravy. In -the case of other vegetables, the flavor may not be compatible with that -of the meat stock. Small amounts, however, may be added to tomato juice -to be served as a cocktail. - -SEASONING—Whether salt is added at the beginning of the cooking process - or at the end is a matter of personal preference. It has no - effect, one way or the other, on the food value. - -TIMING—Cooking time will vary with the variety and age of the vegetable - and the size of the pieces. In general, green leafy varieties such - as spinach and new cabbage take 10 minutes or less. Allow about 15 - minutes for peas, asparagus, brussels sprouts, cauliflower, - carrots and broccoli. The more fibrous, solid types like whole - cauliflower or green beans take approximately 20 minutes. Root - vegetables ... turnips, parsnips, potatoes, onions, beets, need 25 - minutes or more cooking. - -VARIATIONS—Perfectly cooked vegetables need only a little salt and a dab - of butter or margarine to enhance their flavor. Most cooks - however, like to “dress up” vegetables occasionally for greater - menu variety. - -CREAMED—Carrots, broccoli, asparagus, snap beans, cabbage, onions and - peas, alone or in combinations, are the favorites for creaming. - Allow one cup of medium white sauce for two cups of cooked - vegetable. Spinach is excellent creamed. Use ½ cup thick white - sauce with two cups of the cooked greens. Season with a few drops - of onion juice and a dash of nutmeg. - -AU GRATIN—Turn creamed vegetables into greased casserole and cover with - buttered crumbs or equal parts of grated cheese and crumbs. Brown - in moderate oven, 350 degrees. - -PAN-FRIED—Eggplant and summer squash are best pan-fried. Cut into slices - ½ to ¾ inch thick. Sprinkle generously with salt and allow to - stand about 15 minutes. Dip in flour. Fry in skillet in hot fat - ⅛-inch deep. Brown on one side; turn to brown other side. Avoid - turning more than once. - -RING MOLD—Buttered spinach, mashed rutabaga or potatoes hashed in cream - are attractive served this way. Pack the prepared vegetable into a - greased ring mold. Unmold at once onto serving plate. Fill center - with vegetable of contrasting color. - -FROZEN VEGETABLES—Frozen vegetables are partially cooked by blanching - before freezing. Therefore, the cooking time is shorter. Keep all - frozen vegetables, except corn on the cob, frozen until ready to - cook. Specific directions for cooking each vegetable are found on - the package. - - - - - VEGETABLE PLATTER - - - [Illustration: uncaptioned] - -Prepare cauliflower, lima beans, carrots and string beans according to -directions on pages 18 and 19. Arrange seasoned vegetables in an -attractive pattern on serving platter or chop plate. Top cauliflower -with hot mayonnaise or Hollandaise Sauce (page 23). - - - HARVARD BEETS - - 2 tablespoons butter or margarine - 2 tablespoons flour - ¼ cup boiling water - 1 No. 2 can (2½ cups) sliced beets - ⅓ cup brown sugar - ⅛ teaspoon cloves - ¼ cup vinegar - ½ teaspoon salt - few grains pepper - -Melt butter or margarine in saucepan. Add flour; blend. Add water and -liquid drained from beets; cook until thickened, stirring constantly. -Add remaining ingredients except beets, stir until sugar dissolves. Add -beets. Heat thoroughly. - - - - - VEAL IN MUSHROOM SAUCE - - - [Illustration: uncaptioned] - - 1 pound veal stew meat - 2 tablespoons fat - ½ teaspoon salt - ½ cup water - 1 can condensed mushroom soup - 1 4-oz. can sliced mushrooms - -1. Cut veal into 1½-inch cubes. Melt fat over low heat in 2-quart -saucepan. Brown veal slowly, stirring frequently. - -2. Add salt and water. Cook, covered, over low heat until tender. - -3. Stir in undiluted mushroom soup and drained sliced mushrooms. Heat -thoroughly. If necessary, thin gravy with liquid from mushrooms. Serve -in Rice Ring. Makes 4 servings. - - - RICE RING - - 3 cups hot, cooked rice - 4 tablespoons butter or margarine - ¼ teaspoon nutmeg - 2 tablespoons chopped parsley (optional) - -Combine all ingredients. Turn into ring mold. Pack down lightly with -spoon. Let stand 2 to 3 minutes. Turn out on serving dish. Or use 2 -spoons to shape rice into ring on serving dish. - - - - - BUSY DAY SUPPER DISH - - - [Illustration: uncaptioned] - - 1 pkg. frozen asparagus cuts - 1 cup cooked diced ham or canned luncheon meat - 2 cups well-seasoned medium white sauce - -1. Cook asparagus according to directions on package; drain. - -2. Stir meat and asparagus into white sauce. Heat thoroughly. - -3. Serve on hot split baking powder biscuits. - -Makes 4 servings. - -Or, serve left-over meat and vegetables in this gravy: - - - EMERGENCY GRAVY - - 1 beef bouillon cube - 1 cup hot water - 2 tablespoons flour - Kitchen Bouquet - Salt and pepper - -1. Dissolve bouillon cube in hot water; set aside. - -2. Melt fat in saucepan or skillet. Stir in flour. Cook over low heat, -stirring constantly, until bubbling. - -3. Stir in bouillon. Stir constantly until thickened and smooth. Season -to taste with Kitchen Bouquet, salt and pepper. Makes 1 cup. - - - - - EGGS BENEDICT - - - [Illustration: uncaptioned] - -Split, toast and butter 6 English muffins. Top each half with thin slice -fried ham, one poached egg and Hollandaise Sauce. - - - HOLLANDAISE SAUCE - - ⅓ cup butter or margarine - 2 egg yolks - ⅛ teaspoon salt - few grains pepper - ⅓ cup boiling water - 1 tablespoon lemon juice - -1. Melt butter or margarine in double-boiler. Remove top section of -double-boiler. - -2. Add egg yolks, one at a time, to melted butter, stirring with a -wooden spoon until thoroughly blended. - -3. Add salt and pepper. Add boiling water _slowly_ while stirring. - -4. Set over hot water again. Heat slowly, stirring constantly until -mixture is thick and custardlike (about 10 minutes). _Do not let water -boil._ - -5. Remove from heat; stir in lemon juice. Serve at once. - - - - - PLUM JELLY - - - [Illustration: uncaptioned] - - 3 cups prepared juice - 4 cups sugar - 1 box powdered fruit pectin - -TO PREPARE THE JUICE: crush 1 lb. fully ripe plums. (Do not peel or -pit). Add ¾ cup water, bring to boil; simmer, covered, 10 minutes. Place -in jelly cloth or bag; squeeze out juice. Measure 3 cups into very large -saucepan. - -TO MAKE THE JELLY: measure sugar; set aside. Place saucepan holding -juice over high heat. Add powdered fruit pectin; stir until mixture -comes to a hard boil. At once stir in sugar. _Bring to full rolling -boil; boil hard 1 minute_, stirring constantly. Remove from heat, skim, -pour quickly into glasses. Paraffin at once. Makes about 7 six-ounce -glasses. - -PASTEL PLUM FROSTING: Combine ⅓ cup plum jelly, 1 egg white and dash of -salt in top of double-boiler. Beat with rotary egg beater until mixed. -Set over boiling water; beat constantly 3 minutes or until frosting -“peaks”. Cool. Spread on cake. - - - - - PINEAPPLE UPSIDE DOWN CAKE - - - [Illustration: uncaptioned] - - 6 tablespoons butter or margarine - ⅔ cup brown sugar - 1 No. 2 can (2 cups) crisp-cut crushed pineapple - Maraschino cherries - Pecan halves - 1 package white cake mix - -1. Melt butter or margarine in 9-inch skillet. Sprinkle with brown -sugar; top with drained pineapple; decorate with a pattern of Maraschino -cherries and pecan halves. - -2. Prepare cake mix as directed on package. Pour batter evenly into -skillet. Bake in moderate oven, 350°F., 1 hour. Remove from oven. Run -spatula around edges of cake. Invert on serving plate. Serve warm with -whipped cream or ice cream. Makes 6 to 8 servings. - - - VARIATIONS - -For delightful flavor, try Devil’s Food or Spice Cake Mix to make this -dessert. - - - - - APRICOT WHIP - - - [Illustration: uncaptioned] - - 2 egg whites - ⅓ cup sugar - 1 tablespoon lemon juice - 2 tablespoons fruit juice - few grains salt - ½ cup apricot pulp - -1. Combine all ingredients except apricot pulp in top of double boiler. -Beat with rotary beater to blend. - -2. Set over boiling water. Beat until mixture forms peaks. - -3. Fold in fruit. Turn into serving dishes. Chill. - -4. Garnish with banana slices; serve with Custard Sauce. - - - CUSTARD SAUCE - - 1 cup milk - 2 tablespoons sugar - ⅛ teaspoon salt - 2 egg yolks (or 1 whole egg) - -1. Scald milk in double boiler. - -2. Mix salt, egg yolks and sugar in mixing bowl. - -3. Stir hot milk into egg mixture. Return to double boiler. - -4. Cook, stirring, over hot water, until mixture coats spoon. - -5. Pour custard sauce into dish to cool. Stir in ¼ teaspoon vanilla. - - - - - CHRISTMAS PLUM PUDDING - - - [Illustration: uncaptioned] - - 1 cup seedless raisins - 1½ cups mixed diced candied fruits and peels - ½ cup chopped walnuts - 1 cup sifted enriched flour - 2 eggs, beaten - ¾ cup molasses - ¾ cup buttermilk - ½ cup finely chopped suet - ¼ cup grapejuice - 1 cup fine dry bread crumbs - ¾ teaspoon baking soda - ¼ teaspoon allspice - ¼ teaspoon cloves - ¼ teaspoon cinnamon - ¼ teaspoon nutmeg - ¾ teaspoon salt - -Combine raisins, fruits and peels, walnuts and ½ cup of the flour. - -Combine eggs, molasses, buttermilk, suet and grapejuice. Combine -remaining flour, crumbs, baking soda, spices and salt; add to egg -mixture. Add floured fruit; mix well. Pour into well-greased 1½ quart -melon mold; cover; set on rack in deep kettle; add boiling water to -about one inch below cover of mold. Cover. Steam 1½ to 2 hours. Makes 10 -to 12 servings. - -Shape hard sauce into balls; roll in coconut; chill. - - - - - HERE’S HOW YOUR STAINLESS STEELWARE SAVES FOOD VALUES - - - [Illustration: uncaptioned] - -STAINLESS STEEL, the most modern development in metallurgical science, -is wonderful for any type of cooking. America’s largest canneries, food -processors and the better restaurants cook and process food in stainless -steel utensils. Stainless steel not only preserves natural food flavors -... it is also easiest to keep sanitary and is immune to wear. - - USE YOUR - STAINLESS STEELWARE FOR - HEALTHFUL WATER-LESS COOKING - (cooking with minimum amount of water) - -The Water-Less way of cooking is highly recommended by leading health -and home economics authorities. - -Heavy-weight Stainless Steel construction and seal-tight covers assure -perfect Water-Less cooking results. Meats and vegetables cooked the -Water-Less way (cooking with minimum amount of water) retain their -precious mineral elements and vitamins ... and this modern method also -preserves the natural flavors and color of the food. - - - - - WAYS TO USE LEFT-OVERS - - - [Illustration: uncaptioned] - -If it’s good food, don’t throw it away. Little left-overs, or big ones, -fit into many dishes; adding extra food value or a fresh new touch to -favorite main dishes. Listed below are some left-over uses recommended -by the Bureau of Human Nutrition and Home Economics, U. S. Department of -Agriculture. - - EGG YOLKS, in - - Cakes - Cornstarch pudding - Custard or sauce - Pie filling - Salad dressing - Scrambled eggs - - EGG WHITES, in - - Custard - Fruit whip - Meringue - Souffles - - HARD COOKED EGG OR YOLK, in - - Casserole dishes - Garnish - Salads - Sandwiches - - SOUR MILK, in - - Cakes, cookies - Quick breads - - SOUR CREAM, in - - Cakes, cookies - Dessert sauce - Meat stews - Pie filling - Salad dressing - Sauce for vegetables - - COOKED POTATOES, in - - Croquettes - Fried or creamed potatoes - Meat-pie crust - Potatoes in cheese sauce - Stew or chowder - - COOKED CARROTS, LIMA BEANS, CORN, SNAP BEANS, PEAS, in - - Meat and vegetable pie - Soup - Stew - Stuffed peppers - Stuffed tomatoes - Vegetables in cheese sauce - - COOKED LEAFY VEGETABLES, CHOPPED, in - - Creamed vegetables - Soup - Meat loaf - Meat patties - Omelet - Souffle - - COOKED OR CANNED FRUITS, in - - Fruit cup - Fruit sauces - Jellied fruit - Quick breads - Shortcake - Upside-down cake - Yeast breads - - COOKED MEATS, POULTRY, FISH, in - - Casserole dishes - Hash - Meat patties - Meat pies - Salads - Sandwiches - Stuffed vegetables - - COOKED WHEAT, OAT OR CORN CEREALS, in - - Fried cereal - Meat loaf or patties - Sweet puddings - - COOKED SPAGHETTI, RICE, NOODLES, in - - Casseroles - Meat or cheese loaf - Timbales - - BREAD - - Slices, for - French toast - Dry crumbs, in - Brown betty - Croquettes - Fried chops - Soft crumbs, in - Meat loaf - Stuffings - - CAKE OR COOKIES, in - - Brown betty - Ice-box cake - Toasted, with sweet topping, for dessert - - - - - FOOTNOTES - - -[1]Use all-yellow or slightly green-tipped bananas. Peel bananas. - - - Printed by Brett Litho Co. L.I.C. 1, N.Y. 1-57 - - [Illustration: SUPREME QUALITY - TRI-PLY - STAINLESS STEEL - _Cookware_] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK WATERLESS COOKING FOR BETTER MEALS, -BETTER HEALTH *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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