The Sealtest food adviser : Winter 1940.

Date:
[1939]
Catalogue details

Licence: Public Domain Mark

Credit: The Sealtest food adviser : Winter 1940. Source: Wellcome Collection.

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    VEAL CORNBREAD SHORTCAKE 3 tablespoons butter 9 tablespoons flour 1% cups milk 1 cup veal stock Salt and pepper 2 cups diced cooked veal boiler, add the flour and mix stock gradually and cook, stir- ring constantly until thick- ened. (Milk may be substituted for the veal stock if desired.) Season with salt and pepper and add the olives and veal. Reheat. Split open squares of hot cornbread and serve the creamed veal and olives be- tween the halves and on top. Omit the olives if desired. Make cornbread as follows: 1% cup flour 3/4, teaspoon salt 1 tablespoon sugar ] teaspoon baking powder ¥, teaspoon soda 1% cup yellow cornmeal 2 tablespoons butter legg °/4, cup buttermilk Mix and sift the flour, salt, sugar, baking powder and soda. Stir in the cornmeal. Add the melted butter to the boiler and add to the date the double boiler and cook, stirring constantly, for about til thick and add the sugar addition. Add the hot mixture slightly beaten egg. Add the milk and stir into the dry in- eredients, mixing just enough to make the batter smooth. Pour into a well buttered pan (about 8 inches square) and bake in a hot oven (400° F.) for about 25 minutes, Serves six. ne DATE SOUFFLE WITH ORANGE SAUCE 14 cup pitted dates 6 tablespoons flour Y, cup butter 1 cup milk 2 tablespoons grated orange rind 3 eggs 3 tablespoons sugar Put the dates through a food chopper and mix with the flour. Stir in the softened but- ibe for the Sealtest Symbol on the milk and cream, ice cream, cottage cheese and cream cheese, and other dairy products which you buy. Sealtest Inc. is the division of National Dairy Products Corporation which maintains the system of laboratory protection for “Sealtest approved” products of other sub- sidiaries of National Dairy. pour into a buttered baking dish. Place in a pan of hot water and bake in a moderate oven (a25- FE.) «for? about’ 1 hour. Serve with Orange Sauce made as follows: Y% cup sugar Few grains salt 1 tablespoon cornstarch 1 cup orange juice 2 tablespoons grated orange rind YZ cup cream Mix the sugar, salt and corn- starch in a double boiler. Add the orange juice and rind and cook, stirring constantly, for about 5 minutes or until thick- ened. Cover and cook for 10 minutes longer. Stir in the cream and reheat. Serves six. * CREAMED HAM ON FRIED HOMINY 1 No. 24% can hominy Butter 1 teaspoon salt Few grains pepper 2% tablespoons flour 1% cups milk 14% cups diced cooked ham Drain the hominy and fry in 24% tablespoons of butter, stir- ring frequently. Add salt and pepper. Melt 2 tablespoons of butter in a double boiler, add the flour and mix well. Add the milk gradually and cook, stirring constantly until thick- ened. Add the ham and salt to taste. Reheat and serve on hominy. Serves six.
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