10a - LEMON PUDDING CAKE

10a - LEMON PUDDING CAKE

2 tablespoons butter or regular margarine
1/2 cup granulated sugar
2 eggs, separated
3 tablespoons flour
1 + 3/4 cups mlk
1/2 cup lemon juice
3 teaspoons grated lemon peel
Confectioner's sugar

1. Preheat oven to 350F.
2. In large bowl with electric mixer, beat butter with granulated sugar until well blended. Beat in egg yolks until blended.
3. At low speed, blend in flour. Add milk, lemon juice, and peel.
4. Beat egg whites until soft peaks form when beater is raised.  Using wire whisk or rubber scraper, fold egg whites into lemon mixture.
5. Turn mixture into shallow, 8+1/2-inch baking dish. Set dish in pan; pour boiling water into pan to depth of 1 inch.
6. Bake 40 to 45 minutes, or until golden brown and knife inserted in center comes otu clean.
7. Let stand at least 15 minutes before serving. Sprinkle top lightly with confectioners' sugar. Serve warm or cold, with whipped cream if desired.

Makes 6 servings.

9a - HEARTY BEEF & VEGETABLE SOUP

9a - HEARTY BEEF & VEGETABLE SOUP

2-lb shin of beef
Large Marrowbone
1 tablespoon salt
4 cups (1lb) thinly sliced cabbage
1 + 1/2 cups chopped onion
6 carrots, pared and cut in 3-inch pieces
3/4 cup chopped celery
1/4 cup chopped green pepper
1 can (1 lb, 12 oz) tomatoes, undrained
1/2 pkg (10 oz size) frozen lima beans
1/2 pkg (9 oz size) frozen cut green beans
1/2 pkg (10 oz size) frozen peas
1 can (12 oz) whole-kernel corn, drained
1 pared potato, cubed (1 cup)
2 tablespoons chopped parsley
1 can (6 oz) tomato paste
1/2 teaspoon ground cloves
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon pepper.

1. Day before serving: Place beef, marrowbone, 1 tablesppon salt, and 4 quarts in a very large kettle. Cover and bring to boiling. Skim surface.
2. Add cabbage, onions, carrots, celery, green peppers, and tomatoes.
3. Bring to boiling, then simmer, covered, 30 minutes.
4. Add remaining ingredients and simmer, covered, 3 + 1/2 hours.
5. Remove meat and bone. Discard bone.
6. Let meat cool. Cut into cubes and add back into soup. Refrigerate overnight.
7. Next day: Remove all fat from surface, and discard. Before serving, slowly heat soup to boiling. (Store leftover soup, covered, in refrigerator.)
Makes 6 + 1/2 quarts.

8a - GLAZED CORNED BEEF

8a - GLAZED CORNED BEEF

8-lb corned-beef brisket
2 medium onions, peeled and quartered
2 bay leaves
1 teaspoon salt
10 whole black peppers
1 clove garlic
4 whole cloves

GLAZE:
1/2 cup dark corn syrup
1 tablespoon prepared mustard

1. Day before serving: Put brisket in large kettle; cover with cold water.
2. Add onions, bay leaves, salt, black peppers, garlic, and cloves. Bring to boiling.
3. Reduce heat and simmer, covered, about 4 hours, or just until corned beef is fork-tender.
4. Remove corned beef from cooking liquid. Cool completely. Refrigerate, covered, overnight.
5. Next day, make Glaze: In small saucepan, combine corn syrup and mustard.
6. Bring to boiling over medium heat, stirring constantly. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat and let cool.
7. Trim any excess fat from corned beef. Place meat on rack in broiler pan. Brush top and sides with some of the glaze.
8. Run under broiler, 5 or 6 inches from the heat, 10 minutes; brush several times with remainng glaze.
9. Let corned beef cool. Refrigerate until ready to serve.
Makes 12 servings.

7a - CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

1 + 1/4 cups sifted* all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1/2 cup butter or regular margarine, softened
1 cup coarsely chopped walnuts
1 pkg (6oz) semisweet chocolate pieces

1. Preheat oven to 375F.
2. Into large bowl, sift flour with baking soda and salt.
3. Add sugars, egg, vanilla, and butter. With wooden spoon or portable electric mixer at medium speed, beat until smooth and well combined - about 1 minute.
4. Stir in walnuts and chocolate pieces.
5. Drop by the tablespoonful, 2 in ches apart, onto ungreased cookie sheets.
6. Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool.
Makes about 3 dozen
*Sift before measuring

 CHOCOLATE CHIP-RAISIN COOKIES
Substitute 1 cup dark raisins for 1 cup walnuts. Proceed as directed.

CHOCOLATE CHIP - COCONUT COOKIES
Substitute 1 cup flaked coconut for 1 cup walnuts. Proceed as directed.

6a - BUTTERSCOTCH PECAN PIE

BUTTERSCOTCH PECAN PIE

3 eggs
1 cup light corn syrup
1/8 teaspoon vanilla extract
1 cup light brown sugar, packed
2 tablespoons butter or margarine, melted
1 cup pecan or walnut halves
9-inch unbaked pie shell
Whipped cream

1. Preheat oven to 400F.
2. In medium bowl, beat eggs slightly. Add cornsyrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.
3. Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35 minutes, or until outer edge of filling seems set.
4. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream.
Makes 8 servings.

CHOCOLATE PECAN PIE
Melt 2 squares (2oz) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir in egg mixure to step 2. Proceed as directed for Butterscotch Pecan Pie.

5a - BROWN SUGAR APPLE PIE

BROWN SUGAR APPLE PIE

1 pk (11oz) piecrust mix
1/2 cup light brown sugar
1/2 cup granuated sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
6 cups thinly sliced, pared, tart apples (about 2 lbs)
1 + 1/2 teaspoons grated lemon peel
2 tablespoons butter or margarine
1 egg yolk

1. Make pastry as package directs. Roll pastry for bottom crust as directed in Rhubarb Custard Pie (Card 17a).
2. Preheat oven to 425F. In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt. Add apples; toss lightly to combine. Turn apple mixture into pastry-lined pie plate, mounding up in center to support top crust. Sprinkle with lemon peel. Dot apples with butter cut in small pieces.
3. Roll out remaining pastry into 12-inch circle. Fold over in quarters; cut slits for steam vents.
4. Using scissors, trim overhanging pastry of bottom crust to measure 1/2 inch from rim of pie plate. Carefully place folded pastry for top crust so that point is at center of filling, and unfold. Using scissors, trim overhanging pastry of top crust to measure 1 inch from edge all around. Moisten edge of botom pastry with a little water. Fold top pastry under edge of bottom pastry.
5. With fingers, press edges to seal. Press upright to form rim. Crimp edge: Place thumb on edge of pastry at an angle. Pinch dough between index finger and thumb. Repeat at the same angle all around. Mix yolk with 1 tablespoon water; brush on crust. Bake 45 to 50 minutes, until apples are tender, crust golden. Server warm. Serves 6 to 8.

4a - BARBECUED SPARERIBS

BARBECUED SPARERIBS

4lb spareribs, cracked in half, lengthwise
1 onion, peeled and quartered
2 teaspoons salt
1/4 teaspoon pepper
*BARBECUE SAUCE*
1/2 cup cider vinegar
1/2 cup light brown sugar, packed
1/2 cup catsup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 clove garlic, crushed, Dash cayenne

1. In large kettle, place ribs, onoin, salt, pepper, and 3 quarts water. Bring to boiling. Reduce heat, and simmer, covered, 1 + 1/2 hours, or until very tender. Drain.
2. Meanwhile make Barbecue Sauce: In medium saucepan, combine all ingredients for the sauce. Simmer uncovered, 1 hour, stirring occasionally.
3. Arrange spareribs on rack in broiler pan. Brush with sauce. Broil, 5 inches from the heat, basting frequently with sauce, 10 minutes on each side.
Makes 6 servings.