Nut Cream Drops
1 1/2 C. sugar
3/4 C. Pet Milk diluted with
1/4 C. water
2 T. white corn syrup
1 t. vanilla
pinch of salt
1/2 C. nuts
Mix sugar, diluted milk and corn syrup. Boil slowly until a small amount when dropped in cold water will form a soft ball (236 degrees). Remove from fire and cool slowly 10 minutes. Add vanilla and salt. Beat until thick and creamy. Add nuts and drop by teaspoons on oiled paper.
Coconut Kisses
1/2 C. sugar
1 1/2 C. shredded coconut
1 T. flour
1/4 C. raisins
1/4 C. candied cherries
1/4 t. salt
1/4 C. Pet Milk
1/2 t. vanilla
Combine all dry ingredients. Add milk and vanilla and mix well. Drop from a teaspoon onto pan lined with oiled paper. Bake in a moderate oven (350 degrees) until light brown. This usually takes about 30 minutes. Remove from pan while still warm and mold into shape needed. Note: This may be served as a fancy tea cake.
1930's
Chocolate Fudge
2 Squares unsweetened chocolate
2 C. sugar
1/4 t. salt
2 T. white corn syrup
1 C. Pet milk
1 t. vanilla
3/4 C. nuts
Melt chocolate over hot water in pan in which candy is to be cooked. Add sugar, salt and corn syrup and mix well. Add milk and blend well. Cook rapidly until sugar is dissolved, stirring constantly. Reduce flame and cook slowly to 236 degrees or until mixture forms a soft ball when dropped into water. Cool without stirring until the hand can be held comfortably on the bottom of the pan. Add vanilla. Beat vigorously until thick and creamy. Add nuts if desired and put into greased pan. Cut into squares when thoroughly cool.
For Marshmallow Fudge: Increase chocolate to 3 squares. Cook, cool and heat as in Chocolate Fudge. When ready to put into greased pan, add 1 C. marshmallow, cut into bits, in place of nuts.
This recipe comes from the Culinary Arts Institute’s “250 Ways to Prepare Poultry and Game Birds”. (1940)
3 T. butter
1 T. flour
3 oz. cream cheese
1 small pimiento, chopped
1 t. salt
dash of pepper
1 C. milk
1 C. chicken broth
2 C. diced cooked chicken
1 1/2 C. cooked macaroni
Melt butter, add flour, cream cheese, pimiento and seasonings. Blend. Combine milk and chicken broth and add gradually to first mixture, stirring constantly. Heat to boiling and cook for 3 minutes. Add chicken and macaroni and pile into greased baking dish and bake in moderate oven (350 degrees) for 25-30 minutes. Serves 8.
This recipe comes from The Culinary Arts Intstitute’s cookbook “250 Ways To Prepare Poultry and Game Birds” (1940).
1 stewing chicken
1 small onion
pepper and salt
1 C. sifted flour
2 t. baking powder
1/2 t. salt
Sprig parsley, minced
1/2 C. milk
Clean chicken and cut into serving portions; place in kettle and partly cover with water. Add onion, salt and pepper and cook until tender, 2 1/2-3 hours. Mix flour, baking powder, salt, minced parsley, and milk to a thickened batter and drop from spoon into boiling chicken broth, cover tightly and cook for 20 minutes without raising lid. Place chicken on platter and surround with dumplings. Serves 6.