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Raspberry Sherbet
raspberry sherbet
Boil together 3 minutes .........2 cups water
1 cup sugar
Soak 5 minutes .......................1 tablespoon gelatin in
Pour over hot syrup and stir until 1/4 cup cold water
dissolved.
Mash well .............................1 quart fresh or frozen raspberries
Add ...................................1/2 cup lemon juice
Strain and when cold fold in..........2 egg whites, stiffly beaten
Turn into a 1-gallon freezer and freeze using 3 parts ice to 1 part ice cream
salt. Repack and allow to ripen for 2 hours.
Recipe submitted by Jessie J. Davis Tested in
The American Home Kitchen
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# Raspberry Sherbet
*From Jessie J. Davis and The American Home Kitchen*
## Ingredients
- 2 cups water
- 1 cup sugar
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1 quart fresh or frozen raspberries
- 1/2 cup lemon juice
- 2 egg whites, stiffly beaten
## Instructions
1. Boil together the water and sugar for 3 minutes.
2. Soak the gelatin in 1/4 cup cold water for 5 minutes.
3. Pour the gelatin mixture over the hot syrup and stir until dissolved.
4. Mash the raspberries well and add the lemon juice.
5. Strain the raspberry mixture and when cold, fold in the stiffly beaten egg whites.
6. Turn into a 1-gallon freezer and freeze using 3 parts ice to 1 part ice cream salt.
7. Repack and allow to ripen for 2 hours. -
Boiled Seven Minute Frosting
Boiled - Seven minutes frosting.
1 ½ cup sugar.
2 egg whites -
5 tablesp. cold water.
½ tea sp. Karo
1 " " vanilla -
mix all together - Beat in double boiler
seven minutes or until
it form peaks remove
from heat and beat
till cool enough to spread
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# Boiled Seven Minute Frosting
## Ingredients
- 1 1/2 cups sugar
- 2 egg whites
- 5 Tbsp cold water
- 1/2 tsp Karo
- 1 tsp vanilla
## Instructions
1. Mix all ingredients together.
2. Beat in double boiler for seven minutes or until it forms peaks.
3. Remove from heat and beat till cool enough to spread. -
French Fried Onions / Cherry Pie
CUT HERE FOR FILING
Additional
RECIPES
FOR ARMOUR'S FEBRUARY
"MEAL OF THE MONTH"
★ FRENCH FRIED ONIONS
3 large Bermuda onions 3/4 teaspoon salt
1 cup flour Star Lard for frying
1 1/3 cups milk
Mix flour and salt and stir in milk to form a
very thin pour batter. Cut onions in 1/4-inch
slices and separate into rings. Dip each ring
in batter and fry in deep Star Lard heated to
365° to 375° F. Drain on absorbent paper.
Serve piping hot.
★ CHERRY PIE
2 cups pastry flour 2 tablespoons Cloverbloom
1 teaspoon salt Butter
1/2 cup Star Lard 4 tablespoons flour or
6 tablespoons ice water minute tapioca
2 cups drained cherries 3/4 cup sugar
1 cup juice from cherries
Crust: Sift flour and salt. Cut in lard with two
knives or pastry blender. Add water gradually,
pressing the dough together. Chill. Divide and
roll out in 2 circles to fit pie pan. Fit lower
crust to pan, sprinkle lightly with a little
flour and add the hot filling. Cover with top
crust, crimp edges, cut holes in top crust to
allow steam to escape and bake at 425° F. for
20 minutes. Turn oven to 350° F. and bake an
additional 20 minutes.
Filling: Mix sugar and flour or tapioca. Add
juice and butter and bring to a boil. Add
cherries and pour into pie shell.
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ARMOUR'S STAR BACON
A mild, sweet bacon with the deli-
cious flavor that makes it preferred
by American appetites. Buy it sliced
—wrapped in cellophane or in the
convenient nu-pack carton.
fixed flavor!
Celebrating
ARMOUR'S 70TH
ANNIVERSARY
ARMOUR AND COMPANY
Makers of Star Ham, Star Bacon, Texturated Star Lard and Other Fine Foods
---
# French Fried Onions & Cherry Pie
*Additional Recipes for Armour's February "Meal of the Month"*
## French Fried Onions
### Ingredients
- 3 large Bermuda onions
- 1 cup flour
- 1 1/3 cups milk
- 3/4 tsp salt
- Star Lard for frying
### Instructions
1. Mix flour and salt and stir in milk to form a very thin pour batter.
2. Cut onions in 1/4-inch slices and separate into rings.
3. Dip each ring in batter and fry in deep Star Lard heated to 365° to 375°F.
4. Drain on absorbent paper.
5. Serve piping hot.
## Cherry Pie
### Crust Ingredients
- 2 cups pastry flour
- 1 tsp salt
- 1/2 cup Star Lard
- 6 Tbsp ice water
### Filling Ingredients
- 2 cups drained cherries
- 2 Tbsp Cloverbloom Butter
- 4 Tbsp flour or minute tapioca
- 3/4 cup sugar
- 1 cup juice from cherries
### Instructions
1. Sift flour and salt. Cut in lard with two knives or pastry blender.
2. Add water gradually, pressing the dough together. Chill.
3. Divide and roll out in 2 circles to fit pie pan.
4. Fit lower crust to pan, sprinkle lightly with a little flour and add the hot filling.
5. Cover with top crust, crimp edges, cut holes in top crust to allow steam to escape.
6. Bake at 425°F for 20 minutes. Turn oven to 350°F and bake an additional 20 minutes. -
Savory Noodles
Savory Noodles.
1/2 pound noodles 3 tablespns butter
1 minced green pepper salt pepper
1/4 pound peeled diced
fresh mushroom.
Cook noodles in boiling water until tender. and
drain. Saute green pepper and mushrooms in
butter until soft about 3 minutes. add the
noodles and seasoning and serve.
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# Savory Noodles
## Ingredients
- 1/2 pound noodles
- 1 minced green pepper
- 1/4 pound peeled, diced fresh mushrooms
- 3 tablespoons butter
- Salt and pepper
## Instructions
1. Cook noodles in boiling water until tender and drain.
2. Sauté green pepper and mushrooms in butter until soft, about 3 minutes.
3. Add the noodles and seasoning and serve. -
Orange Layer Cake
Orange layer cake
1 egg. 4 Tblsps. shortening
2 cup flour. 1 cup sugar
2 tsps Calumet 1 egg
1/4 " salt. 3/4 cup milk
1/2 " orange xtract 1/4 tsps. lemon.
Mix as usual - Bake in two 9 in. layer
pans in 375 oven 25 minutes. put layers
together with orange filling and cover top and
sides of cake with 7 min frosting
arrange orange sections free from membrane
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on top of cake.
---
# Orange Layer Cake
## Ingredients
### Cake
- 1 cup sugar
- 4 Tbsp shortening
- 1 egg
- 3/4 cup milk
- 2 cups flour
- 2 tsp Calumet baking powder
- 1/4 tsp salt
- 1/2 tsp orange extract
- 1/4 tsp lemon extract
### Orange Custard Filling (see Editor's Notes)
- 3 egg yolks
- 1/2 cup sugar
- 1/3 cup orange juice
- 1 Tbsp lemon juice
- 2 Tbsp butter
- 1 tsp orange zest
### Seven Minute Frosting
- 2 egg whites
- 1 1/2 cups sugar
- 5 Tbsp cold water
- 1 1/2 tsp light corn syrup
- 1 tsp vanilla
### Garnish
- 2-3 oranges, supremed (sections free from membrane)
## Instructions
### Cake
1. Preheat oven to 375°F. Grease and flour two 9" round layer pans.
2. Cream shortening and sugar together until light and fluffy.
3. Beat in egg.
4. Sift together flour, baking powder, and salt.
5. Add dry ingredients alternately with milk, beginning and ending with flour.
6. Stir in orange extract and lemon extract.
7. Divide batter evenly between prepared pans.
8. Bake at 375°F for 25 minutes until golden and a toothpick inserted in the center comes out clean.
9. Cool completely before assembling.
### Orange Custard Filling
1. Whisk egg yolks, sugar, orange juice, and lemon juice together in a heavy saucepan.
2. Cook over medium-low heat, stirring constantly, until thickened — approximately 8-10 minutes.
3. Remove from heat and stir in butter and orange zest.
4. Cool completely before using.
### Seven Minute Frosting
1. Combine egg whites, sugar, cold water, and corn syrup in the top of a double boiler.
2. Beat with a hand mixer over boiling water for 7 minutes until stiff, glossy peaks form.
3. Remove from heat and stir in vanilla.
4. Use immediately.
### Assembly
1. Place first cake layer on serving plate.
2. Spread orange custard filling evenly over the top.
3. Place second layer on top.
4. Cover top and sides of cake completely with seven minute frosting.
5. Arrange supremed orange sections decoratively on top of cake.
6. Serve the same day — seven minute frosting does not hold well overnight.
## Editor's Notes
- **Orange filling** — called for in the original assembly instructions but entirely absent from the recipe card. A standard orange custard filling has been reconstructed above as the most period-appropriate interpretation. An orange buttercream (powdered sugar, softened butter, orange juice, and orange extract) is a simpler modern alternative.
- **"7 min frosting"** — Seven Minute Frosting is a well-documented period recipe; standard reconstruction provided above. Must be used immediately after preparation as it sets quickly and does not store well.
- **"Orange sections free from membrane"** — supremed orange segments; cut away all peel, pith, and membrane to expose clean fruit sections. A period presentation detail suggesting this was considered a somewhat elegant cake. -
Lightning Layer Cake
Lightning Layer Cake
2 eggs.
3½ cups flour. 2 eggs unbeaten
2 tsps. Calumet. soft shortening as req.
1 " salt 1 cup milk
1 " vanilla 2 " sugar.
sift flour add B. powder and salt. Break eggs
in cup and add enough shortening to fill
cup. Put all ingredients into mixing
bowl and beat vigorously 2 minutes. Bake
in three - 9 - Pan. 375. 25 minutes (over)
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Spread soft Chocolate frosting between
layers and on top of cake.
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# Lightning Layer Cake
## Ingredients
- 3 1/2 cups flour
- 2 tsp Calumet baking powder
- 1 tsp salt
- 1 tsp vanilla
- 2 eggs, unbeaten
- Soft shortening, enough to fill cup (with eggs)
- 1 cup milk
- 2 cups sugar
## Instructions
1. Sift flour, add baking powder and salt.
2. Break eggs into a measuring cup and add enough soft shortening to fill the cup (1 cup total).
3. Put all ingredients into mixing bowl and beat vigorously 2 minutes.
4. Bake in three 9-inch pans at 375° for 25 minutes.
## Frosting
1. Spread soft chocolate frosting between layers and on top of cake. -
Economical Sponge Cake
E-Con. sponge cake.
2 eggs. 1 cup sugar
1⅓ cups. sifted flour- 2 egg yolks beaten
½ salt- 5 Tbspn. cold water
1½ Calumet 1 " lemon juice
2 egg whites stiffly B.
prepare as usual. add sugar gradually to
egg yolks beating well. add water and lemon
juice. then flour a small amount at a time
mix. fold in egg whites. Bake in ungreased
pan. 8x8x2- in 350- oven. 45 minutes.
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# Economical Sponge Cake
## Ingredients
- 2 whole eggs
- 2 egg yolks, beaten
- 2 egg whites, stiffly beaten
- 1 cup sugar
- 1 1/3 cups flour, sifted
- 1 1/2 tsp Calumet baking powder
- 1/2 tsp salt
- 5 Tbsp cold water
- 1 Tbsp lemon juice
## Instructions
1. Preheat oven to 350°F.
2. Beat egg yolks well; add sugar gradually, beating continuously until thick and pale.
3. Add cold water and lemon juice; mix well.
4. Add sifted flour, baking powder, and salt a small amount at a time, mixing gently until just combined.
5. Beat egg whites to stiff peaks in a separate bowl.
6. Fold stiffly beaten egg whites gently into the batter until just incorporated.
7. Pour into an ungreased 8x8x2 pan.
8. Bake at 350°F for 45 minutes, until golden and a toothpick inserted in the center comes out clean.
9. Cool inverted in pan before removing. -
Star Bacon and Chopped Steak Grill on Toasted Round Buns
STAR BACON and Chopped Steak Grill
ON TOASTED ROUND BUNS
MENU
STAR BACON
AND CHOPPED STEAK GRILL
on toasted round buns
DILL PICKLES
CLOVERBLOOM BUTTER
FRENCH FRIED ONIONS
GREEN SALAD BOWL
French Dressing
CHERRY PIE • COFFEE
★ MARIE GIFFORD
Armour Home Economist
1½ lbs. chopped beef (round or chuck) 8 round buns
½ lb. chopped pork shoulder Cloverbloom Butter
1 lb. Star Bacon
Have beef and pork ground together. Divide into
8 parts and shape into patties. Do not press meat
together, but shape it lightly to prevent packing.
Wrap each pattie with a slice of bacon secured with
a toothpick.
Set oven regulator at 450° F. and heat the broiler.
Place the steaks and buns which have been split
and buttered on the rack. Toast the buns to a golden
brown. Broil steaks 8-12 minutes, turning once. Add
seasoning when meat is turned. Serve each pattie on
a half of toasted bun with a thick slice of pickle on top.
Arrange on platter with extra slices of broiled bacon.
Serve the other halves of buns as extra bread.
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ARMOUR'S FEBRUARY
"MEAL OF THE MONTH"
As thrifty as it is delicious
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# Star Bacon and Chopped Steak Grill on Toasted Round Buns
*From Marie Gifford, Armour Home Economist*
## Ingredients
- 1 1/2 lbs. chopped beef (round or chuck)
- 1/2 lb. chopped pork shoulder
- 1 lb. Star Bacon
- 8 round buns
- Cloverbloom Butter
## Instructions
1. Have beef and pork ground together.
2. Divide into 8 parts and shape into patties. Do not press meat together, but shape it lightly to prevent packing.
3. Wrap each pattie with a slice of bacon secured with a toothpick.
4. Set oven regulator at 450°F and heat the broiler.
5. Split and butter the buns. Place the steaks and buns on the rack.
6. Toast the buns to a golden brown.
7. Broil steaks 8–12 minutes, turning once. Add seasoning when meat is turned.
8. Serve each pattie on a half of toasted bun with a thick slice of pickle on top.
9. Arrange on platter with extra slices of broiled bacon. Serve the other halves of buns as extra bread. -
Baby Baked Ham
Baby Baked Ham -
1 smoked ham. 5 whole cloves
1 mince onion 2 bay-leaves
½ cup diced celery. 3 tblspn. brown sugar
1 chopped green pepper. 10 whole cloves additional
in boiling water till tender. allow ham to cool in
liquid if possible. remove-cover top of ham with brown
sugar. and stick in the whole cloves. place in a
baking dish in a moderate oven. add half cup full
375°
of hot water. - about 30 minutes.
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# Baby Baked Ham
## Ingredients
- 1 smoked ham
- 1 onion, minced
- 1/2 cup diced celery
- 1 green pepper, chopped
- 5 whole cloves
- 2 bay leaves
- 3 Tbsp brown sugar
- 10 whole cloves (additional)
## Instructions
1. Place ham, onion, celery, green pepper, 5 whole cloves, and bay leaves in boiling water and cook until tender.
2. Allow ham to cool in liquid if possible.
3. Remove ham and cover top with brown sugar.
4. Stick in the 10 whole cloves.
5. Place in a baking dish in a moderate oven (375°).
6. Add half a cup of hot water.
7. Bake about 30 minutes. -
Swedish Tea Rolls
Swedish Tea Rolls.
½ cup Shortening.
2 cups sifted flour. 2/3 " About milk.
2 tsp. Calumet 1/3 " sugar
½ " salt. 1 tspn. cinnamon
as usual Biscuits. cut into 3-inch squares.
fold each square in half and press into
mixture of sugar and cinnamon, sprinkle
thickly with more " " " dot with butter
Bake in hot oven - 450 - 15 minutes -
Makes 10 to 12 rolls.
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# Swedish Tea Rolls
## Ingredients
- 1/2 cup shortening
- 2/3 cup about milk
- 1/3 cup sugar
- 1 tsp cinnamon
- 2 cups sifted flour
- 2 tsp Calumet (baking powder)
- 1/2 tsp salt
- Additional sugar and cinnamon mixture (for coating)
- Butter (for dotting)
## Instructions
1. Combine flour, Calumet, and salt as usual for biscuits.
2. Cut in shortening, then add milk to form dough.
3. Cut dough into 3-inch squares.
4. Fold each square in half and press into a mixture of sugar and cinnamon.
5. Sprinkle thickly with more sugar and cinnamon mixture.
6. Dot with butter.
7. Bake in a hot oven at 450°F for 15 minutes.
8. Makes 10 to 12 rolls. -
Butter Icing - or Mocha
Butter icing - or Mocha -
Cream 4 tblsps of butter until smooth and light
adding gradually 1½ cups of sifted Conf. sugar
Alternating with a few drops of milk or strong
coffee as it stiffens
With milk any flavor extract may be used
with coffee add a tablespoon of melted chocolate
for a mocha icing -
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# Butter Icing - or Mocha
## Ingredients
- 4 Tbsp butter
- 1 1/2 cups sifted confectioners' sugar
- A few drops of milk or strong coffee
- Any flavor extract (if using milk)
- 1 Tbsp melted chocolate (if using coffee, for mocha icing)
## Instructions
1. Cream 4 Tbsp of butter until smooth and light.
2. Add 1 1/2 cups of sifted confectioners' sugar gradually, alternating with a few drops of milk or strong coffee as it stiffens.
3. With milk, any flavor extract may be used.
4. With coffee, add a tablespoon of melted chocolate for a mocha icing. -
Russian Steak
Russian Steak -
1 lb. chopped beef. - 1/4 lb. mushrooms finely cut
1 can spaghetti. - 1 egg. slightly beaten
2 teaspoons salt. - 2 cups shredded carrots
2 " " Worcestershire sauce - 2 " boiling water.
Chop spagt. mix chop beef, 1/2 salt, egg, shape
into 12 small cakes. Dust with flour on
each side. brown mushr. in pan. Brown cakes
add boiling water the rest of salt. and
carrots. cover and simmer 20 minutes
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add W-sauce and simmer 10 more minutes.
Serve with vegetables over meat cakes and a
green salad.
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# Russian Steak
## Ingredients
- 1 lb chopped beef
- 1/4 lb mushrooms, finely cut
- 1 can spaghetti
- 1 egg, slightly beaten
- 2 tsp salt (divided)
- 2 cups shredded carrots
- 2 tsp Worcestershire sauce
- 2 cups boiling water
- Flour (for dusting)
## Instructions
1. Chop spaghetti. Mix chopped beef, 1/2 of the salt, and egg. Shape into 12 small cakes.
2. Dust cakes with flour on each side.
3. Brown mushrooms in pan.
4. Brown cakes in pan.
5. Add boiling water, the rest of the salt, and carrots. Cover and simmer 20 minutes.
6. Add Worcestershire sauce and simmer 10 more minutes.
7. Serve with vegetables over meat cakes and a green salad.