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Newspaper
Sikeston Herald
Location
Sikeston, Missouri, United States of America
Date
Aug 04, 1949
Page
15
Date filled muffins offer a glamorous luncheon option with a date and nut filling moistened by dark corn syrup. The batter uses enriched flour, baking powder, salt, and sugar topped with cereal crumbs for a crumbly look. Fill pans quarter full, add a center of date mixture, cover with batter, and bake at 425 degrees for about 20 minutes, yielding a dozen muffins.
Home economist Reba Staggs advises using a heavy frying pan to bake many doughnuts quickly. Melt lard to 14% inches in the pan and maintain 360 F for a golden brown finish. If unsure of temperature, test with a one inch cube of bread browning in one minute. Confectioners sugar and fresh fruit sauce create a bright topping.
A simple recipe lists ham sweet potatoes celery and apples in diced form. Use 1 cup each of ham sweet potatoes and apples with 1 cup celery. Mix until evenly combined for a quick salad.
A one-pound instant cake mix yields a 9x9x2 inch square layer or two eight inch rounds for a round shortcake. Split layers, add fruit and whipped cream between and atop. Use lightly sweetened whipped cream, and sweeten fruit before layering. Recipes on the box cover yellow cake cookies and other desserts.
Home economist Reba Staggs showcases ready-to-serve cold meats such as liver sausage bologna salami veal loaf and head cheese paired with potatoes and salads. Suggestions include jellied meat salads with beef veal pork or lamb, fruit additions like apricots cherries and pineapple, and dressing ideas using horseradish mayo and vinegar.
A chilled meat salad combines corned beef with gelatin, bouillon, and seasonings then folded with celery peas beets and radishes. The mixture is poured into an eight inch ring mold and refrigerated to form eight servings.
Sift dry ingredients together. Add the eggs and milk. Add lard and combine. Roll 4 inch thick on floured board. Cut out and fry in deep hot lard at 350 to 365 F. Drain and roll in sugar. Yield three dozen.
Gelatin dissolved in hot water and tomato juice with sugar and onion juice forms a base. A ring mold is lightly lined and channeled with sliced bologna, then filled with a vegetable mix and more gelatin. The dish is chilled until firm, unmolded, and garnished with mayonnaise and carrot and celery decorations.
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