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Pilaf
Pilafe.
fat - rice saute
1/4 onions -
1/2 cup rice
1/4 Marg -
over a cup . consomm-
or tan - juice.
cover & - till done -
simmer till done -
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# Pilaf
## Ingredients
- 2-3 Tbsp margarine
- 1/4 cup onion, diced
- 1/2 cup long grain white rice
- 1 cup + 2 Tbsp consommé or tomato juice (see Editor's Notes)
## Instructions
1. Melt margarine in a heavy saucepan over medium heat.
2. Add diced onion and sauté until softened and translucent, approximately 3-4 minutes.
3. Add dry rice and sauté, stirring constantly, until rice is lightly toasted and opaque, approximately 2-3 minutes.
4. Pour in consommé or tomato juice and bring to a boil.
5. Reduce heat to low, cover tightly, and simmer until rice is tender and liquid is fully absorbed, approximately 18-20 minutes.
6. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
## Editor's Notes
- **Margarine quantity** — original card lists "1/4" alongside margarine but the unit is ambiguous; 1/4 cup of margarine for 1/2 cup rice is excessive. 2-3 Tbsp recommended as more practical.
- **"Over a cup consomm-"** — consommé, with the word cut off. Beef or chicken consommé both appropriate; chicken produces a lighter result.
- **"Tan juice"** — interpreted as tomato juice, with "tom" hastily abbreviated. Tomato juice pilaf was a common mid-century variation producing a reddish, slightly sweet rice dish. -
All-Bran Muffins
2 tablespoons shortening 3/4 cup milk
1/4 cup sugar 1 cup flour
1 egg 1/2 teaspoon salt
1 cup Kellogg's All-Bran 21/2 teaspoons baking powder
Cream shortening and sugar thoroughly; add egg and beat until creamy. Add All-Bran
and milk; let soak until the moisture is taken up. Sift flour with salt and baking powder;
add to first mixture and stir only until flour disappears. Fill greased muffin pans two-thirds
full and bake in moderate oven (400° F.) about 30 minutes.
Yield: 8 large muffins (3" in diameter) or 12 small (21/4" in diameter).
Note: When sour milk or buttermilk is used instead of sweet milk, use 1/2 teaspoon soda
and only 1 teaspoon baking powder.
H. E-119 Printed in U. S. A.
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# All-Bran Muffins
## Ingredients
- 2 Tbsp shortening
- 1/4 cup sugar
- 1 egg
- 1 cup Kellogg's All-Bran
- 3/4 cup milk
- 1 cup flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
## Instructions
1. Cream shortening and sugar thoroughly; add egg and beat until creamy.
2. Add All-Bran and milk; let soak until the moisture is taken up.
3. Sift flour with salt and baking powder; add to first mixture and stir only until flour disappears.
4. Fill greased muffin pans two-thirds full and bake in a moderate oven (400°F) about 30 minutes.
## Notes
Yield: 8 large muffins (3" in diameter) or 12 small (2 1/4" in diameter).
When sour milk or buttermilk is used instead of sweet milk, use 1/2 tsp baking soda and only 1 tsp baking powder. -
Scotch Toffee Candy
Scotch toffee Candy
½ cup Margarine
2 " oatmeal.
½ " Brn. sugar
½ " Dark. Karo.
½ tspn. salt.
½ " vanilla mix all together, cook in
H " oven - about 20 mints, ( in greased pan )
Spread with choc bits.
¼ cups chopped nuts
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# Scotch Toffee Candy
## Ingredients
- 1/2 cup margarine
- 2 cups oatmeal
- 1/2 cup brown sugar
- 1/2 cup dark Karo syrup
- 1/2 tsp salt
- 1/2 tsp vanilla
- Chocolate chips, for spreading
- 1/4 cup chopped nuts
## Instructions
1. Mix all ingredients together.
2. Cook in a greased pan in a hot oven for about 20 minutes.
3. Spread with chocolate chips.
4. Top with chopped nuts. -
Brain & Egg Omelet
Brain & egg omelet.
wash pair calf brains in cold water let stand a few
minutes. chop onions and some parsley. drain. brain
cut into 1/4. dust lightly with flour. saute in 3 tbs.
shortening with onion and parsley chopped fine. season
well. Beat up 6 eggs until very light. stir in 6 tbs
season with salt & cayenne pour over brains in hot milk.
skillet. Bak in oven 325° f. bake slowly.
serve 4 - 6 ___
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# Brain & Egg Omelet
## Ingredients
- 1 pair calf brains
- Onions, chopped fine
- Parsley, chopped fine
- Flour (for dusting)
- 3 Tbsp shortening
- Salt, to season
- Cayenne, to season
- 6 eggs
- 6 Tbsp milk
## Instructions
1. Wash calf brains in cold water and let stand for a few minutes.
2. Chop onions and some parsley.
3. Drain brains and cut into quarters.
4. Dust lightly with flour.
5. Sauté in 3 Tbsp shortening with onion and parsley chopped fine. Season well.
6. Beat up 6 eggs until very light.
7. Stir in 6 Tbsp milk.
8. Season with salt and cayenne.
9. Pour over brains in a hot skillet.
10. Bake in oven at 325°F. Bake slowly.
Serves 4–6. -
Frosting
Frosting -
2 tablesp. water
4 1/2 " granulated sugar
2 1/3 cups sifted confec. sugar
1 egg
2/3 cup spry
1 teasp. vanilla
Boil water & granulated
sugar
1 minute
Beat conf. sugar with egg
and combine above
mixture
Add spry vanilla
Beat until creamy
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# Frosting
## Ingredients
- 2 Tbsp water
- 4 1/2 Tbsp granulated sugar
- 2 1/3 cups sifted confectioners sugar
- 1 egg
- 2/3 cup Spry
- 1 tsp vanilla
## Instructions
1. Boil water and granulated sugar for 1 minute.
2. Beat confectioners sugar with egg and combine with the above mixture.
3. Add Spry and vanilla.
4. Beat until creamy. -
Scrambled Eggs
Scrambled Eggs G. Inkem
3 eggs - beaten until light
1 cup milk, little salt
Put into double boiler put cover on
and cook for 12 minutes.
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# Scrambled Eggs
## Ingredients
- 3 eggs, beaten until light
- 1 cup milk
- Little salt
## Instructions
1. Beat 3 eggs until light.
2. Add 1 cup milk and a little salt.
3. Put into double boiler, put cover on, and cook for 12 minutes. -
Welch's Grape Egg Nog
Welch's Grape egg nog.
6 eggs well beaten
1 tbsp sugar
3 cups chilled Welch's.
Combine the eggs and sugar and beat 1
minute add chill Welchis. Stir well pour into
glasses. Serv 6.
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# Welch's Grape Egg Nog
## Ingredients
- 6 eggs, well beaten
- 1 Tbsp sugar
- 3 cups chilled Welch's grape juice
## Instructions
1. Combine the eggs and sugar and beat 1 minute.
2. Add chilled Welch's. Stir well.
3. Pour into glasses.
4. Serves 6. -
Lemon Garnishes
Lemon Garnishes
Fresh lemon juice is an aid to digestion when used on fish, game, meats, vegetables and salads. People
with jaded appetites who ought to eat are often tempted by a garnish.
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Powdered sugar
1 c butter (or 1/2 + 1/2 shortening
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# Lemon Garnishes
## Notes
Fresh lemon juice is an aid to digestion when used on fish, game, meats, vegetables, and salads. People with jaded appetites who ought to eat are often tempted by a garnish. -
To Remove Pulp From Sunkist Oranges
To Remove Pulp From Sunkist Oranges
Pare the orange with a sharp knife,
removing every particle of the thin inside
membrane with the peel. This will leave
the orange pulp exposed. Hold the or-
ange over a plate, so that any juice which
may drop will be saved. Insert the point
of the knife at the stem end of the orange,
close to the membrane that divides the sections.
Carefully work the knife in, separating the mem-
brane from the section. Then carefully separate
the section of orange from the membrane on its
other side; remove the whole orange section, com-
plete in shape, and entirely free from membrane.
Repeat until all the sections are removed.
NOTE:—In these recipes all measurements are made
level. Measuring-cups, divided into thirds and quarters,
are used, and tea and table measuring-spoons. Cups of
dry material are filled to overflowing, by putting the
material into the cup with a tablespoon, and are then
leveled off with a knife. Tea and tablespoons are filled heaping with dry material, and then leveled off with
a knife. Most of the recipes on these cards are proportioned to serve four people.
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# To Remove Pulp From Sunkist Oranges
## Instructions
1. Pare the orange with a sharp knife, removing every particle of the thin inside membrane with the peel. This will leave the orange pulp exposed.
2. Hold the orange over a plate, so that any juice which may drop will be saved.
3. Insert the point of the knife at the stem end of the orange, close to the membrane that divides the sections.
4. Carefully work the knife in, separating the membrane from the section.
5. Then carefully separate the section of orange from the membrane on its other side; remove the whole orange section, complete in shape, and entirely free from membrane.
6. Repeat until all the sections are removed.
## Notes
In these recipes all measurements are made level. Measuring-cups, divided into thirds and quarters, are used, and tea and table measuring-spoons. Cups of dry material are filled to overflowing, by putting the material into the cup with a tablespoon, and are then leveled off with a knife. Tea and tablespoons are filled heaping with dry material, and then leveled off with a knife. Most of the recipes on these cards are proportioned to serve four people. -
Fruit Cup
Fruit Cup
1 cup white grapes
1 cup Sunkist orange sections
1 cup pineapple dice
½ cup Sunkist orange juice
½ cup pineapple syrup
Sugar Few grains salt
Remove skins and seeds from white
grapes, and membrane from orange sec-
tions. Mix fruit, Sunkist orange juice
and pineapple syrup or fresh pineapple
juice, salt and sugar to sweeten. Put in
freezer, pack in ice and salt, and stir oc-
casionally until juice begins to freeze.
Serve in champagne glasses garnished
with maraschino cherries. Makes eight
small or six large servings.
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# Fruit Cup
## Ingredients
- 1 cup white grapes
- 1 cup Sunkist orange sections
- 1 cup pineapple dice
- 1/2 cup Sunkist orange juice
- 1/2 cup pineapple syrup
- Sugar, to taste
- Few grains salt
## Instructions
1. Remove skins and seeds from white grapes, and membrane from orange sections.
2. Mix fruit, Sunkist orange juice and pineapple syrup or fresh pineapple juice, salt and sugar to sweeten.
3. Put in freezer, pack in ice and salt, and stir occasionally until juice begins to freeze.
4. Serve in champagne glasses garnished with maraschino cherries.
5. Makes eight small or six large servings. -
Sunkist Sparkle
Sunkist Sparkle
Take 1/2 glass of Sunkist orange
juice and fill to the top with cold
ginger ale. Add cracked ice.
Write us for the "Sunkist New-Day
Drinks," a booklet containing many other
suggestions and rules for making attractive
drinks that include healthful orange and
lemon juice. There are combinations with
grape juice, loganberry juice, ginger ale,
charged water, and other fruit juices, which
are delicious, wholesome and inexpensive.
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# Sunkist Sparkle
## Ingredients
- 1/2 glass Sunkist orange juice
- Cold ginger ale, to fill
- Cracked ice
## Instructions
1. Pour 1/2 glass of Sunkist orange juice into a glass.
2. Fill to the top with cold ginger ale.
3. Add cracked ice. -
Pure Orange Juice — Hotel Style / Iced Sunkist Orange Juice
Pure Orange Juice — Hotel Style
Squeeze juice from Sunkist
oranges using a glass squeezer.
Strain and serve in a very small
water glass set in a glass dish of
crushed ice.
Iced Sunkist Orange Juice
Fresh mint leaves
Sunkist orange juice
Sugar
Arrange fresh mint leaves, lengthwise, at
equal distances in frappe glasses, allowing four
to each glass. Put in finely-crushed ice to three-
fourths depth of glass, and pour over to fill glass
Sunkist orange juice, sweetened to taste.
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# Pure Orange Juice — Hotel Style
## Pure Orange Juice — Hotel Style
Squeeze juice from Sunkist oranges using a glass squeezer. Strain and serve in a very small water glass set in a glass dish of crushed ice.
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# Iced Sunkist Orange Juice
## Ingredients
- Fresh mint leaves
- Sunkist orange juice
- Sugar
## Instructions
1. Arrange fresh mint leaves lengthwise at equal distances in frappe glasses, allowing four to each glass.
2. Put in finely-crushed ice to three-fourths depth of glass.
3. Pour Sunkist orange juice over ice to fill glass, sweetened to taste.