44 Slices
Medium 9781574410761

Salads and Dressings

Patty Vineyard MacDonald University of North Texas Press PDF

97

Salads and Dressings

A few things to remember:

Before unmolding, moisten both the plate and the molded salad with wet fingers. The moist surfaces make it easy to slide the mold into the center of the plate after unmolding.

To unmold salads quickly, dip the molds in hot water, then loosen sides with a silver knife. Tap it with your hand and the salad will come out easily.

Remember that everything shows in a molded salad, so when adding fruit, bear in mind that:

These Fruits Sink: Canned apricots, Royal Anne cherries, canned peaches and pears, whole strawberries, prunes and plums, fresh orange sections, grapes.

These Fruits Float: Fresh apple cubes, banana slices, grapefruit sections, fresh peach or pear slices, raspberries, strawberry halves, marshmallows, broken nutmeats.

Jello and gelatin are not the same, so watch your recipes and use whichever is called for.

Add whatever you are adding to the gelatin mix ONLY when the mixture is thoroughly chilled or even partly congealed. If you are making a pattern, allow a thin layer of gelatin to “set” before you begin.

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Helen Corbitt’s Story

Patty Vineyard MacDonald University of North Texas Press ePub

Helen Corbitt’s Story

With little more than soufflés and sass, Helen Corbitt became a food legend. This brash transplanted Yankee firebrand waged her own revolution on the naive palates of hungry Texans. She once claimed to have brought elegance to the Lone Star State, an imagined slur that caused the Texas food writers to rise up in wrath. “I couldn’t believe the food they were eating,” she said about her early days in Texas. “Chicken fried steak, I couldn’t eat one yet. Everything overcooked, salads over-dressed.”1 Inevitably, her innovations came to define our culinary standards and this outlander, hatched in the northern woods, was eventually named one of the ten most influential women in Texas.

Stanley Marcus, scion of the famous Dallas mercantile family and a renowned taste-maker himself, declared Helen “the Balenciaga of Food,”2 referring to the great post-war Spanish fashion designer known for classic lines and elegance. Earl Wilson described her simply as “the best cook in Texas.”3 She was the 1968 recipient of the solid gold Escoffier plaque from the Confrérie de la Chaîne des Rôtisseurs, the world’s oldest gourmet society, founded in 1248. It is unclear how she managed to keep their requisite ancient vow “never to desecrate a roast by cooking it in any other way than on a turning spit.”4 She was also an honorary member of the exclusive gourmet society Confrérie des Chevaliers du Tastevin,5 which resulted in her assessment “the Châine has more fun.”6

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Ices,Ice Cream, and Frozen Desserts

Patty Vineyard MacDonald University of North Texas Press PDF

326

The Best From Helen Corbitt’s Kitchens

These recipes I used a great deal in New York and at the University Tea

House in Austin. In testing them . . . everyone who tasted was too enthusiastic for their waistlines.

FRENCH VANILLA ICE CREAM

Makes 1 quart

½ cup sugar

4 egg yolks

2 cups scalded milk

2 cups whipping cream

¼ teaspoon salt

2 teaspoons vanilla

Mix the sugar with the egg yolks and beat until thick. Pour in the scalded milk slowly, beating with a wire whisk. Boil until slightly thickened. Cool and strain; add cream, salt and vanilla. Freeze.

Variations can be added to 1 recipe of cooled French Vanilla Ice

Cream before it is frozen:

GINGER ICE CREAM: Add ½ cup minced crystallized ginger.

PEANUT BRITTLE ICE CREAM: Omit sugar and add ½ pound of peanut brittle rolled out into crumbs.

CAROB ICE CREAM: Add ⅓ cup carob powder.

EGGNOG ICE CREAM: Heat and ignite 2 tablespoons brandy or bourbon before adding; sprinkle nutmeg over the surface.

GRAPENUT ICE CREAM: Add ¼ cup Grape-Nuts [cereal] and substitute almond extract for vanilla.

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Dessert Sauces

Patty Vineyard MacDonald University of North Texas Press ePub

Dessert Sauces

I like my grandmother’s hard sauce recipe the best, and break the rule of never serving two sauces for the same dish at one time. Rum Sauce hot and Hard Sauce cold over plum pudding is a delectable experience.

Reader’s Request

LEMON HARD SAUCE

1 cup

1/2 cup butter

1 cup granulated or 1-1/2 cups confectioners’ sugar

1 teaspoon lemon juice

1/2 teaspoon grated lemon rind

Cream butter, beat in sugar and flavorings.

HARD SAUCE

1 cup

1/4 cup butter

1 cup fine granulated sugar

2 tablespoons brandy

A few grains of nutmeg

Cream butter in electric mixer until soft and fluffy. Gradually add sugar, beating continually. Add brandy and continue beating until light. Remove to a glass bowl or jar, sprinkle with nutmeg, and keep in a cool place for several hours before serving. Serve on hot puddings and pies.

SAUCE LAWRENCE

1-1/4 cups

1 cup Fudge Sauce [next page]

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Potatoes, Grains and Pasta

Patty Vineyard MacDonald University of North Texas Press ePub

And Then Potatoes, Grains, and Pasta

There is nothing that smells better than potatoes baking. Idaho potatoes are the popularized ones, but California and Maine produce a fine type for baking or any other style of cooking. For me, Idaho takes the lead for baking because of its shape—long, flat, quicker cooking than the round kind. Just scrubbed and placed in a 350° oven and baked until done, about 1 hour, but timed to come out when you are ready to sit down; or rubbed in vegetable oil and salt; or wrapped in brown paper or aluminum foil to keep them from cooling off. Just bake them, and the whole family will succumb—even the curvaceous ones. Serve with sweet butter or sour cream, chopped chives, grated cheese, crisped salt pork—or all of them.

POTATOES ON THE HALF SHELL

For 6

6 Idaho potatoes

1/4 cup milk or cream

1 egg

4 tablespoons butter

Salt and pepper

1 tablespoon chopped green onions [optional]

[Preheat oven to 350°.] Bake the potatoes, cut in half lengthwise and scoop out the potato. Mash, while hot, with the milk, beaten egg, and butter and beat until fluffy. Season with salt and pepper, and onion if you wish. Spread the shell with [additional] butter and pile lightly and high into it. Sprinkle with a smidgen of nutmeg or paprika or grated Parmesan cheese.* Bake until brown on top.

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