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Vegetables and Cooked Fruits

Patty Vineyard MacDonald University of North Texas Press ePub

Vegetables and Cooked Fruits

One could spend a lifetime expounding on the vegetable kingdom. Personally, I like to cook vegetables just underdone; the “dressing up” that follows finishes the cooking. I find vegetables take on a blissful state if they are made “interesting.” These recipes are my most popular and flavorsome attention-getters, especially with the male half of the hungry horde.

Just a foreword: In selecting your fresh vegetables you should look for, first, clean vegetables, free from decay or bruised spots. Generally speaking, depend on your eyes rather than your fingers in judging vegetables. After you get them home, wash well, pare or shell, as the case may be, but never soak in water as vitamins and minerals will be lost.

Somewhere back in the days of the early Romans, recipe books advised cooks to add a dash of soda to green vegetables to keep them green, and unfortunately some people still think it necessary. It detracts from the flavor, changes the texture, and goodness knows what happens to the vitamins. Generally speaking, again, vegetables cooked in a small amount of water uncovered, turn out better, both in looks and taste—so don’t make vegetable cooking complicated.

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Patty Vineyard MacDonald University of North Texas Press ePub

Yeast Breads and Quick Breads

Did you know that white bread was made only for royalty in Roman times? (Now royalty is looking for some good whole-wheat or rye bread.)

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Your bread recipe reads: “knead until smooth and satiny.” How long is that? You’ve never made bread before! Most doughs require from 8 to 10 minutes of kneading before you recognize a smooth and satiny surface. After 10 minutes, grasp the dough in one hand, squeezing it slightly with your fingers. If fully developed, the opposite side of the dough ball should feel smoothly taut; you will see bubbly blisters under the surface.

Yeast bread likes a warm draft-free and moist place for rising. If you don’t have a cozy, private nook for “proofing” (raising) dough, make a “mini sauna” in your oven. Turn your oven to 400° for one minute only and then turn it off. It should have reached a temperature between 80° and 100°—just what the dough likes. Situate your dough in the warm oven so it has plenty of room to rise. Place a pan of hot water on the oven floor before closing the door. Or place dough in bowl beside your stove, turn one burner on to low. Be sure to cover the bread with a towel or napkin if proofing outside the oven. [Before putting yeast bread dough aside to rise, roll the ball of dough inside a heavily greased bowl to coat all sides and prevent it from drying out while it rises.—Editor]

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Ice Creams, Ices and Frozen Desserts

Patty Vineyard MacDonald University of North Texas Press ePub

Ices, Ice Cream, and Frozen Desserts

Unless you live where you can obtain really good commercial ice cream, hand packed and cared for, it would be smart to invest in an electric ice-cream freezer. You can whip up your favorite flavor with very little trouble and deep-freeze the leftovers.

This was part of my childhood.


2 quarts

1-1/2 cups orange juice

3/4 cup lemon juice

1-1/2 cups mashed bananas (about 3)

3 cups water

2 cups skim milk

Sugar or artificial sweetener to taste

Mix all the ingredients and freeze in crank freezer or in refrigerator tray in your deep freeze. I like to take it out of the deep freeze when partially frozen and whip by hand or with an electric mixer. The sherbet can be frozen in a mold to be more decorative. Unmold on a silver tray and decorate with orange sections and green leaves.


2-1/3 quarts

4 cups buttermilk

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Patty Vineyard MacDonald University of North Texas Press PDF




Spring Lamb is an overworked expression, but if it makes everyone feel better, more power to the lamb. However, facts about lamb are good to know. The meat from lambs three to five months old is known as

“spring lamb,” and is in season from April through June. Because of the preference for the taste of lamb, rather than mutton, most of the sheep are killed before they are a year old, as the younger the animal, the more delicate the flavor. The flesh of both lamb and mutton should be fine-grained and smooth, the color of lamb should be deep pink, and of mutton a dark red. The fat of lamb should be white and firm, and of mutton the fat is pink and really hard. Lamb for the most part is cooked well done except for lamb chops, which are better if broiled until medium done. Of course, some strange characters like me like them burnt rare—burned black on the outside and rare on the inside.

When you feel adventurous sometime, try them.

My favorite lamb dish is


Have the butcher cut lamb chops thick—at least 2 inches. Split the lean part of the meat in half, cutting to the bone. [For each chop you will need]:

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Pies and Pastries

Patty Vineyard MacDonald University of North Texas Press ePub

Pies and Pastries

Next time you make a cream pie, any kind, put a layer of whipped cream on top, then the meringue and you have three textures to savor. Or you may substitute ice cream for the whipped cream.


Prepare and bake a 9-inch Gingersnap Crust [page 359].

1 tablespoon unflavored gelatin

4 tablespoons cold water

2 cups milk

1/2 cup sugar

1 tablespoon cornstarch

1/4 teaspoon salt

4 eggs, separated

2 ounces (2 squares) unsweetened chocolate, melted

1 teaspoon vanilla

Soften gelatin in cold water. Scald milk in double boiler. Mix sugar, cornstarch and salt together, stir slowly into milk and cook until thick. Add gradually to beaten egg yolks. Return to double boiler and cook 3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and vanilla to one half of the mixture to make chocolate layer. Pour carefully into Gingersnap Crust.


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