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TESTED RECIPES

WATERLESS COOKING for BETTER MEALS for BETTER HEALTH

Copyright 1957 by Tested Recipe Institute, Inc., Long Island City 1, N.Y. The Buckeye Co., Wooster, Ohio

SUBJECT INDEX

page STAINLESS STEEL WARE Advantages of Stainless Steel Ware 28 How to Care for Stainless Steel Ware 1

IMPORTANT: Before using your Stainless Steel Cookware, read page 1 for valuable hints on how to keep your cookware free from scratches, stains and warping.

Au Gratin Vegetables 19 Bananas, As garnish 26 Pan Fried 10, 13 BEEF Frizzled Beef 12 Pot Roast with Vegetables 8 Roasting Timetable 6 Standing Rib Roast 7 Swedish Meat Balls 9 Swiss Steak 11 Beets, Harvard 20 Busy Day Supper Dish 22 Care of Stainless Steel Cookware 1 Chicken, Fried 14 Chili Con Carne 15 Christmas Plum Pudding 27 Creamed Vegetables 19 DESSERTS Apricot Whip 26 Pineapple Upside Down Cake 25 Plum Pudding 27 Eggplant, Pan-Fried 19 Eggs Benedict 23 Fish, Fried Fillets 16 Food Buying Hints 2 Frosting, Pastel Plum 24 Frozen Meats 6 Frozen Vegetables 19 Gravy, Quick 22 Ham, Diced Busy Day Supper Dish 22 Hollandaise Sauce 23 Jelly, Plum 24 Lamb, Roasting Timetable 6 Meal Planning 3, 4 Meats 5-6 Pineapple Upside Down Cake 25 Plum Jelly 24 Plum Pudding 27 PORK Roasting Timetable 6 Stuffed Pork Chops 13 Quick Meal Preparation 4 Roasting Timetable 6 SAUCES Custard Sauce 26 Hollandaise Sauce 23 Tartar Sauce 16 Spaghetti, Italian 17 Summer Squash, Pan-Fried 19 VEAL Roasting Timetable 6 Veal in Mushroom Sauce 21 VEGETABLES Frozen Vegetables 19 General Cooking Hints 18-19 Harvard Beets 20 Time-Table 19 Vegetable Platter 20

HOW TO CARE FOR STAINLESS COOKWARE

Stainless Cookware will retain original gleaming beauty through a lifetime of service. Just follow these simple directions:

BEFORE USING NEW UTENSILS--Wash them thoroughly both inside and out in hot suds. Use either soap or detergent. This removes the thin coating of oil which clings to the utensil in the manufacturing process. Rinse in clear hot water and dry thoroughly with a clean towel. Now the utensil is ready for use.

HEAT CONTROL--Medium to Low Heat should be used for all cooking. Start vegetables over medium heat. When the water comes to a boiling, turn to low heat to keep water boiling gently. Brown meat slowly over medium to low heat.

EASY CLEANING--Rinse the utensil with warm water immediately after each use. Food particles which do not yield to rinsing usually may be removed with a rubber food scraper.

FIRST AID--If food has been burned on or allowed to dry on the utensil, fill it with cold water. Bring the water to boiling. Remove the utensil from the heat and allow the water to cool to lukewarm. Wash in hot suds. If a stain remains, scour with fine steel wool. If necessary, polish with stainless steel cleaner.

DO NOT OVERHEAT--Overheating may sometimes cause discoloration on Stainless Steel Cookware. These stains are easily removed with any good stainless steel cleaner.

AVOID SUDDEN TEMPERATURE CHANGES--Sudden temperature changes and overheating should be avoided. DO NOT put cold water in a hot utensil. DO NOT set a hot utensil on a cold surface, such as the sink.

Take Advantage of Bargains

A really big step towards economical food buying is watching newspaper advertisements. Each week the big super-markets and chain stores run all of their weekly specials, and savings will add up fast if you plan as many of your menus as possible around these featured items.

Compare Prices

Compare them at home in your newspaper, when you are deciding the best place to shop and save. And compare the difference in price among fresh, frozen, and canned foods. For example; food dollars will go a lot further , if you serve frozen vegetables, or fresh vegetables in season, on-the-plate ... and use less-expensive canned vegetables in stews, casseroles, etc.

Read Labels Carefully

Look for the word "enriched" on white bread and flour labels. This means that the "B" vitamins and Iron, lost in the milling process, have been replaced. Also check the "net weight" when comparing similar bargains.

Avoid Waste

Extra-large sizes of canned fruits, vegetables, juices and staples like baking powder may not ALWAYS be bargains. Often these purchases are only partially used, and eventually go to waste. Unless you can use the entire contents of the extra-large container, buy the smaller size.

Cut Meat Costs

Less tender cuts of meat are just as nutritious as the more expensive ones. Properly cooked they are equally delicious, and you'll be surprised how often you can work them into well-planned menus.

Variety meats, such as heart, kidney, sweetbreads, brain, liver and tongue are high in nutritive value and comparatively low in price.

Butter or Margarine?

These two table fats are equivalent in food value, and may be used interchangeably in any recipe.

Plan meals when you are a little hungry ... your culinary imagination is better then. Articles in magazines and newspapers help provide inspiration when you need it, for greater menu variety.

When there are small children in the family, it is easier to plan meals around the type of food small-fry can eat. Adults, too, enjoy this simple food, which can be served in attractive and tempting combinations.

Plan the whole day's meals as a unit. This is the only way you can be sure of providing the proper amount of the right kind of food.

These are the foods needed every day for good health:

MILK--3 or 4 cups for children; 2 to 3 cups for adults. Milk used in cooking may be counted in the total.

VEGETABLES and FRUITS--1 serving of green, leafy or yellow vegetable; 1 serving of citrus fruit; 1 serving of potato; 1 other vegetable or fruit, preferably raw. Noodles, spaghetti and macaroni cannot be considered substitutes for potatoes. True, they are high in starch, but important minerals and vitamins found in potatoes are lacking.

MEAT, FISH, POULTRY or CHEESE--1 serving daily.

EGGS--at least 4 a week; 1 daily is better.

Enriched or whole grain CEREALS and BREAD--2 servings or more.

BUTTER or MARGARINE--2 tablespoons or more.

EYE APPEAL--Colorful combinations are more appetizing. As you plan a menu, try to visualize the food as it will appear on the table. Strive for good contrast of flavor, color, and texture.

OFF THE BEATEN TRACK--Now and then introduce the family to a new food, or an old favorite in new guise. But don't overdo it. One new food at a meal is enough.

DESSERT--Dessert is actually a part of the meal and should always be planned as such. Serve a light dessert when the main course is hearty. Serve rich cake and pie only when the main course is not too filling.

LITTLE EXTRAS--A few sprigs of parsley go a long way to make the meat platter more attractive. A sprinkling of paprika provides a flourish of color for creamed dishes.

A tray of raw relishes ... carrot sticks, celery curls, green pepper rings, radish roses and cucumbers cut lengthwise into fingers ... may pinch-hit for the salad occasionally.

Used with discretion, food coloring is a boon to the cook. Add a few drops of yellow coloring to chicken gravy; a few drops of red coloring to step up the eye appeal of desserts made with canned cherries.

Every homemaker needs two or three quick supper dishes "to fall back on" when kitchen time is limited. They can be hearty and attractive, as well as inexpensive.

Following are four such supper menus, easily prepared in about half an hour. Three of them are planned around canned meat, dried beef and corned beef, which should always be kept on hand for emergency meals.

Fruit in season, quick-frozen fruit, or canned fruit, well chilled, always makes a tempting dessert. Strawberry shortcake is an all season quick dessert, with frozen strawberries and individual sponge cakes made especially for this purpose by professional bakers.

Tomato Juice Cocktail Busy Day Supper Dish Tossed Chef's Salad Hard Rolls Butter Fresh or Frozen Peaches

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Frizzled Beef Buttered Carrots Head Lettuce Salad Roquefort Dressing Pumpernickel Bread Butter Orange Sherbet Cookies

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