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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: Cooking with Seven-Up - -Author: Anonymous - -Release Date: July 2, 2021 [eBook #65743] - -Language: English - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK COOKING WITH SEVEN-UP *** - - - - - - _you’re really_ - COOKING - _when you’re cooking with_ - SEVEN-UP! - - - for a new dimension in kitchen cookery - - _Nothing does it like Seven-Up!_ - - [Illustration: There’s a place in your kitchen ... for 7up] - -Seven-Up can be an exciting new ingredient for those housewives who are -always alert for ways to put “something extra” into their favorite -recipes. The crystal-clear, lively flavor of 7-Up will take on a new -dimension when you do what mealmakers all over the country are doing ... -using 7-Up in recipes for pie crusts, cakes, meat preparation, salads, -desserts, gravies, sauces, and punches. - -Your family and guests will quickly notice the sparkling new flavor, the -subtle tang, and the light airiness that 7-Up adds to your favorite -dishes. - - Now you’re really cooking ... - when you’re cooking with 7-Up! - - - - - Baste your Roasts with 7-Up! - - -One of the most popular kitchen uses for 7-Up is that of a tangy baste -for meats and fowl. Seven-Up helps to highlight the natural flavor of -the meat. - - -with BEEF or PORK! - -Place your roast in the roaster with lid off until meat is oven-brown. -Use only enough water in roaster to prevent sticking. When ready for -additional liquid, add 7-Up as required, basting at frequent intervals. - - -with LAMB! - -Start your roast or shoulder of lamb with about ¾ cup of water to create -enough steam to last until the meat heats through evenly. Then baste -with two or three (7-oz.) bottles of 7-Up, the number depending on the -size of the roast. - - -with TURKEY! - -Place turkey in roaster with one cup of water (for steaming). After -turkey heats through, baste with three or four (7-oz.) bottles of 7-Up, -depending on size of bird. - - -with WILD DUCK! - -You can get the best out of any wild fowl or game by basting it with -7-Up. Seven-Up takes away any “gamey” taste and still preserves the -natural flavor. - - - - - For that Special “Party Touch”! - - -7-UP BRONCOS - - 1 cup buttermilk pancake mix - 2 tbsp. corn meal - 1 7-oz. bottle 7-Up - 8 wieners - -Combine dry ingredients. Add 7-Up and mix with an egg-beater for 2 -minutes. Dip wieners into batter, then fry in deep fat at 350° for 2 to -3 minutes. Insert skewers and serve warm with chilled 7-Up. - - -7-UP GLAZED HAM - -Bake ham in oven at 325° ... 20 minutes per pound. One hour before -finished, remove skin and fat and score top of ham in 1½″ squares. -Insert whole clove in each square. Mix one cup brown sugar and one -tablespoon prepared mustard. Sprinkle and rub into ham. Baste with ½ cup -7-Up. Baste again with 7-Up each 15 minutes until finished. - - [Illustration: uncaptioned] - - - - - Make Fish a Company Dish! - - -Here’s an exciting new “catch” for housewives ... 7-Up as a baste for -your favorite fillet. This recipe will tell you how ... your guests will -love it! - - -7-UP FISH FILLETS - - 1 lb. fresh or frozen fish fillets - ¼ cup 7-Up - 2 tbsp. melted butter or margarine - ½ tsp. salt - Dash of paprika - Cooked or canned asparagus, drained - Melted butter or margarine - 4 strips pimiento - -Thaw frozen fish just enough to separate. Place fillets on greased -broiler pan, 3 inches from heat. Combine 7-Up and butter; pour half over -fish. Sprinkle fish with salt, paprika. Broil 5 minutes. Pour remaining -sauce over fish. Place asparagus in 4 stacks on broiler pan; brush with -butter and top with strips of pimiento. - -Broil 3-6 minutes longer until fish flake easily and are golden brown. -Makes four servings. - - -TARTARE SAUCE - -If you like to make your own sauces, here’s a good one for tartare -sauce. - - MIX: - 1 cup mayonnaise - 1 tsp. grated onion - chopped celery to your taste - sweet pickle to your taste - - - _Special Hints..._ - -For an added flair, serve tartare sauce in shells. - - • - -In broiling, basting, or pan-frying any fresh or frozen fish, use a -bottle of 7-Up. See how 7-Up adds a pleasant lemon flavor and helps to -eliminate unpleasant cooking odors. - - - - - Here’s a Family Favorite! - - - [Illustration: Here is the baked bean recipe to top them all.] - - -7-UP BAKED BEANS - - 1 lb. navy beans - 2 7-oz. bottles 7-Up - 1 can (2½) tomatoes - 6 slices bacon—cut into small pieces - 2 tsp. salt - ½ tsp. pepper - 1 medium onion—diced - ½ green pepper—diced - 2 stalks celery—diced - 1 can (8-oz.) tomato sauce - ½ cup molasses - ⅓ cup brown sugar - ½ cup catsup - 1 tbsp. prepared mustard - 1 tbsp. Worcestershire sauce - 2 tsp. vinegar - 1 can (2-oz.) mushroom pieces - -Wash beans and soak overnight in water. - -Next morning, drain water; add 7-Up, tomatoes, bacon, salt, pepper, -cover and simmer 1 hour. Add onion, green pepper, celery, tomato sauce, -molasses, sugar, catsup, mustard, Worcestershire sauce, vinegar, cover -and simmer another hour. Then add mushrooms and turn into baking dish. -Bake covered in slow oven (250° F.) for 3 or 4 hours. Remove cover and -bake 1 hour longer. - - - - - With Popular Packaged Mixes! - - -Add lightness and airiness by using 7-Up as the liquid ingredient in any -of the many popular “mixes” on the market today. Just add 7-Up in the -amount of liquid called for in the recipe on the box. You will also find -7-Up a welcome ingredient for your own pastry recipes. - - -7-UP PANCAKES - -Pancakes, wheatcakes, hotcakes ... call them what you will ... your -family has a new treat in store when you make them with 7-Up. - - 1 egg - 1 tbsp. melted shortening - 5 oz. 7-Up - 1 cup buttermilk pancake mix - -Beat egg well, add melted shortening, add 3 oz. of 7-Up, stir in -buttermilk pancake mix, add balance of 7-Up. Makes 8 pancakes. - - -7-UP ANGEL FOOD CAKE - -Never before have you had a cake so light, so airy, so high, and with -such a delightful new flavor. - -Just follow the directions on the package of prepared angel food cake -mix. Moisten the egg whites with the same quantity of 7-Up as your -recipe calls for water. Do not chill the 7-Up, use it at room -temperature. - - -7-UP GINGERBREAD - - 1 package gingerbread mix - 1 7-oz. bottle 7-Up, chilled - -Follow the directions for making gingerbread—but, instead of adding the -amount of liquid called for in the recipe, add that amount of 7-Up. It -will be the most delicious gingerbread that you have ever tasted ... and -the 7-Up will do much to mellow the spices. - - - - - For Dad’s “Backyard Barbecue” - - - [Illustration: uncaptioned] - - -7-UP BARBECUE SAUCE - -Give your barbecue sauces an additional tang by using 7-Up as the -liquid. Use the proved taste-tempter given below—or if you prefer, add -7-Up to your own special recipe. - - 1 7-oz. bottle 7-Up - ¼ cup catsup - 1 tsp. brown sugar - 1 tsp. Worcestershire sauce - 1 tsp. salt - 1 tsp. vinegar - ¼ tsp. dry mustard - ¼ tsp. celery seed - ¼ cup chopped onion - dash of pepper - -Mix the above ingredients. Baste ribs frequently with mixture. - - -_Special Hint_ ... Here’s how to bring out the flavor of your favorite -barbecue meat—ribs, steak, roast, or chicken. Each time the meat is -turned, baste liberally with 7-Up. It provides a special taste treat—and -helps to tenderize the meat. Use 7-Up barbecue sauce as desired, when -basting. - - - - - Add “Punch” to your Party! - - -7-UP SHERBET PUNCH - -This popular punch—good the year ’round—is easily and quickly prepared. - - 2 qts. sherbet - 24 7-oz. bottles of 7-Up - -(Raspberry, pineapple, lemon, lime, orange or cranberry sherbet can 6 -used. Try using one qt. lemon sherbet with one qt. of any other flavor.) - -Put the two quarts of sherbet in a punch bowl and let stand at room -temperature. Just before serving, when the sherbet is mushy, add the 24 -bottles of chilled 7-Up and stir several times. Makes 50 generous -servings. - - -7-UP FRUIT PUNCH - -This unusual punch will add delightful color to your serving table. It’s -wonderful for serving big crowds ... like open house parties, weddings, -and church socials. - - 3 qts. unsweetened pineapple juice - Juice of 8 lemons—or 1 six-ounce can frozen concentrated lemon juice - diluted with water according to directions on can. - Juice of 8 oranges—or 1 six-ounce can frozen concentrated orange juice - diluted with water according to directions on can. - ½ cup sugar - 1 cup mint leaves (optional) - 1 pint fresh or frozen strawberries quartered - 12 7-oz. bottles of 7-Up - -Combine fruit juices, sugar, and mint leaves; chill thoroughly. Just -before serving add 7-Up and strawberries. Pour over large cake of ice in -punch bowl. Float thin slices of lemon or lime. Serves 60 cups. - - - - - This is Simply Delicious! - - - [Illustration: uncaptioned] - - -7-UP DATE NUT LOAF - -This one is simply delicious—and as simple as it is delicious. You’ll -find that the subtle 7-Up lemon-and-lime flavor adds to the taste appeal -of the loaf and, at the same time, brings a lightness to this usually -heavy but delectable dessert. You can serve it with a whipped cream. - - 1 cup chopped dates - 1 7-oz. bottle 7-Up - 1 tsp. baking soda - -Bring dates and 7-Up to a boil, add baking soda and set aside to cool. - - ADD: - 1 cup sugar - 2 tbsp. butter - 1 egg - 1½ cups flour - ½ cup chopped nuts - 1 tsp. vanilla - pinch of salt - -Beat very well—pour into loaf pan (5 × 9 × 3). Bake 1 hour in a 350° -oven. - - - - - Start your Meal with These! - - -Here are some of the ways to give favorite fruit and vegetable juices a -special zip with chilled, sparkling 7-Up. - - -7-UP and GRAPE JUICE - -Pour ½ glass of grape juice. Add chilled 7-Up to fill the glass. - - -7-UP TOMATO COCKTAIL - -Add ½ teaspoon celery salt to one 14-ounce can of tomato juice. Chill -thoroughly. Just before serving combine two 7-oz. bottles of chilled -7-Up with the tomato juice. - - -7-UP and PINEAPPLE JUICE - -Combine equal parts of chilled pineapple juice and 7-Up. Serve at once. - - -7-UP MELON BALLS - -Melon and cantaloupe balls that have been marinated in 7-Up are -delicious meal starters. - - - _Special Hints_... - -Use 7-Up for diluting your favorite _frozen_ fruit juice. Add one can of -water to the frozen juice concentrate ... then follow directions on can -and add sufficient 7-Up to make up the total added liquid. - - • - -When it’s hard to get youngsters to drink orange juice, try them on -orange juice reconstituted with 7-Up. - - - - - Easy-to-make Desserts! - - -7-UP EMERALD ISLE FLUFF - -An airy party dessert with the lively tang of the lemon-lime flavor of -7-Up. - - ½ lb. marshmallows - ⅓ cup evaporated milk - ½ cup 7-Up - 1 cup coconut - 1 cup evaporated milk, chilled until icy - green food coloring - -Melt marshmallows with ⅓ cup evaporated milk over hot water. Stir to -blend. Cool; add 7-Up and ½ cup coconut; chill until thick. Whip -evaporated milk; fold in marshmallow mixture. Tint pale green with food -coloring. Pour into wafer crust. Top with ½ cup toasted coconut. Chill -until set (3 to 4 hours). Serves 9. - - [Illustration: uncaptioned] - - -WAFER CRUST - - COMBINE: - 1⅓ cups vanilla wafer crumbs - ⅓ cup melted butter or fortified margarine - -Press in bottom of 8 × 8 × 2 inch pan. Chill thoroughly. - - - - - For those Summery Salad Days - - -7-UP in GELATIN - -Used with any fruit-flavored gelatin, 7-Up adds a new and delightful -flavor. - - Dissolve any fruit-flavored gelatin in: - ½ cup of hot water - add 1½ cups of 7-Up - fruit or vegetable can be added to taste - chill until firm - - -7-UP SALAD DRESSING - -Top off your fluffy 7-Up gelatin with this lively dressing. - - ¼ cup flour - ⅓ cup sugar - 2 tsp. salt - 2 tsp. dry mustard - 2 eggs - ⅓ cup vinegar - 2 7-oz. bottles 7-Up - -Combine thoroughly the dry ingredients in the top of a double boiler. -Stir in eggs. Blend in the vinegar, then the 7-Up. Cook over boiling -water until thick, stirring constantly. Chill. If desired, some whipped -cream may be folded in just before serving. - - -7-UP CHEESE ASPIC - -Seven-Up can be used in any cheese salad. You’ll have guests asking you -for this special recipe. - - 1 package lime gelatin - 1 cup hot water - 1 7-oz. bottle 7-Up - 1 tsp. grated onion - 3 oz. processed cheese, cut into small squares - ½ cup diced celery - 1 tbsp. sliced stuffed olives - -Dissolve gelatin in _hot_ water. Add chilled 7-Up and onion. Chill until -slightly thickened. Fold in remaining ingredients. Turn into one-quart -mold; chill until firm. Unmold. Serve on crisp lettuce. Garnish with -tomato wedges and cheese cubes. 6 servings. - - - - - A Supper-time hit! - - - [Illustration: uncaptioned] - - -7-UP CHEESE-FILLED PANCAKES - - 2 cups ready-mix for pancakes - 2 eggs, beaten - 2 cups 7-Up - 2 tbsp. melted butter - -Combine beaten eggs and 7-Up. Add to pancake ready-mix all at once and -stir lightly. Fold in melted butter. Pour ¾ to 1 cup of batter into a -greased griddle. Bake slowly until golden brown on underneath side -(about 3 minutes). Turn and bake on other side. Place on baking sheet in -moderate oven (350°) to keep warm until all the pancakes are baked. Now -fill each pancake with a generous amount of creamy cottage cheese, then -roll, sprinkle with confectioners’ sugar, and top with strawberry -preserves. - - - - - New Ways for Old Favorites! - - -7-UP BAKED SWEET POTATOES - -Still hunting for a way to entice the kids into eating sweet potatoes? -Tell ’em you make ’em with 7-Up! And, you can—just follow this easy -recipe. - - 6 sweet potatoes (or yams) - 1 cup brown sugar - 1 7-oz. bottle 7-Up - ½ tsp. salt - 2 tbsp. margarine or butter - cinnamon or nutmeg - -Cook sweet potatoes, or yams, whole (in jackets) in boiling salt water -about 20 minutes. Remove from water, cool slightly and remove skins; cut -into halves. In a heavy skillet, combine brown sugar, 7-Up, salt, butter -or margarine, and a dash of cinnamon or nutmeg. Boil together 5 minutes. -Then add sweet potatoes, place in oven and simmer gently for about 20 -minutes, basting occasionally. - - -7-UP SPICED CRANBERRY SAUCE - -Let the subtle lemon-lime goodness of 7-Up give a special flavor-bouquet -to your cranberry sauce. - - 2 cups 7-Up - 1½ cups water - 2 inch stick cinnamon - 2 whole cloves - ¼ tsp. salt - 1 lb. cranberries - -Boil all ingredients, except cranberries, in a saucepan for 5 minutes. -Add cranberries and cook uncovered very gently (without stirring) until -they are thick and clear. Skim, then pour into one large—or several -individual—molds which have been rinsed in cold water. Chill until firm. -Unmold to serve. Serves 10. - -_Note_ If you prefer a liquid sauce, cook the cranberries for 3-5 -minutes until the skins pop, then chill and serve the sauce. - - - - - For the Holidays! - - - [Illustration: This festive holiday punch will be the center of - attraction.] - - -7-UP HOLIDAY PUNCH - - 1 quart milk - 4 7-oz. bottles of chilled 7-Up - 1 pint peppermint ice cream - -Put semi-soft ice cream in punch bowl. Add milk and 7-Up. Stir until ice -cream floats in small pieces throughout. Garnish with maraschino -cherries and mint leaves, if desired. Serves 12. - - -7-UP HOLIDAY SALAD - - 1 pint cranberries - ½ cup water - ½ cup sugar - 1 package lemon gelatin - 1 cup hot water - 1 cup 7-Up - ¼ tsp. salt - 1 cup chopped celery - 1 cup chopped apple - 1 cup chopped nuts - -Boil cranberries in ½ cup cold water; then sieve. Add sugar and heat to -dissolve sugar; then cool. Dissolve gelatin in hot water; cool slightly -and add 7-Up; then chill. When partly thickened, add cranberry mixture, -salt, apples, celery, and nuts. Chill until firm; serve on lettuce with -mayonnaise. - - - - - Makes Pastries Taste Better! - - -7-UP CAKE - -Make a cake with contents of package mix using 7-Up instead of the -liquid in the recipe! White, yellow, spice, chocolate-malt ... all -flavors. You’ll be amazed at how light and airy your cake is. - - -7-UP ICING - - 2 egg whites - 1 cup granulated sugar - 3 tbsp. (1¼ oz.) 7-Up - ¼ tbsp. cream of tartar - -Put all ingredients in the top of a double boiler over boiling water. -Upper pan should not touch surface of water. Beat with rotary beater -(hand or electric) until stiff enough to stand in peaks (about 5 -minutes). - - -7-UP PIE CRUST - - 1 cup sifted flour - ½ tsp. salt - ¼—⅓ cup shortening - 3 tbsp. chilled 7-Up (about) - -Measure flour and salt into bowl. Cut in shortening with a pastry -blender or fork until particles are size of small peas. Add 7-Up -gradually, a few drops at a time, tossing with a fork to distribute -evenly. Press into ball; allow to rest 15 minutes. Roll out on a lightly -floured surface into a circle ⅛″ thick. Fit into a 9″ pie plate. Trim ½″ -from edge of pie plate. Fold this under and flute. - -Prick pastry with a fork. Bake in a hot oven (425°) about 15 minutes. -Cool and fill. - - • - -_Special Hint_ ... If you prefer to use a prepared pie crust mix, add -chilled 7-Up instead of water. The crust will be light and deliciously -flaky. - - - - - Some Handy Hints! - - -When baking a fruit pie (apple, berry, peach, cherry, or pineapple) -sprinkle four (4) tablespoons of 7-Up over the fruit filling before -putting on the top crust. The lemon-lime piquancy of 7-Up brings out the -flavor of the fruit; the added moisture assures a nice plump pie. - - • - -For a special party touch, prepare 7-Up “icebergs” for your punch bowl. -Fill a refrigerator tray with 7-Up. Freeze to mush, then place a strip -of cardboard in the tray to make two blocks. Freeze until hard. Then -decorate blocks with lemon slices, cherries, or mint. Float 7-Up -“icebergs” in the punch; the melting “icebergs” don’t dilute the punch. - - • - -Dried fruits are delicious when cooked in 7-Up. Combine one pound of -dried fruits and two seven-ounce bottles of 7-Up in a sauce pan. Cover -and simmer until tender. Add sugar if needed. - - • - -Add 7-Up to your meat gravies for a fresh and zesty flavor. The gravy -will be clear and greaseless—it will not require thickening with flour -unless so desired. - - • - -Give canned fruit cocktail a special “zip”. Drain the juices from the -fruit cocktail, then add 7-Up. - - • - -Mix chilled 7-Up and cold milk in equal parts by pouring 7-Up gently -into the milk. Do not stir. The addition of 7-Up gives the milk (white -or chocolate) a new flavor appeal especially pleasing to children. - - - - - At Home ... _Anywhere!_ - - - [Illustration: uncaptioned] - -Seven-Up is at home anywhere! You can use it in cooking ... serve it at -parties ... or enjoy it any time of day when you need a refreshing lift. -And now, more and more women are serving 7-Up _with food_ ... making it -a part of mealtime and party menus. - -So, bring a touch of “pure pleasure” to your meals. Make every meal a -picnic ... serve your family and guests 7-Up. You can get it everywhere, -you know ... drug stores ... restaurants ... drive-ins ... all across -America. - - [Illustration: enjoy 7up with your next meal - at Home ... _Anywhere!_] - - [Illustration: uncaptioned] - -the all-family drink! - -_... a real thirst-quencher_ - -_... a fresh, clean taste_ - -_... a quick, refreshing lift_ - -_Nothing does it like Seven-Up!_ - - © 1957 BY THE SEVEN-UP CO. - ST LOUIS, MO LITHO IN U.S.A. - - - - - 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 COOKING WITH SEVEN-UP *** - -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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