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The University of Michigan Library Staff Association cook book : a collection of one hundred original recipes
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Down-South Biscuits Down-South Biscuits Sift together .......... 4 cups sifted cake flour 1 tsp. baking powder 1/4 tsp. baking soda 1 tsp. salt Cut in .......... 3/4 cup butter Stir in gradually ........... 3/4 cup buttermilk Turn on floured board and knead lightly 2 minutes. Roll 1/4" tick; cut with small floured cutter. Bake in shallow pan in hot oven at 450 degrees for 12 minutes. Amount: 2 1/2 dozen biscuits -
Poe-Joeng Hay (Vegetable-Egg Dish) Poe-Joeng Hay (Vegetable-Egg Dish) Heat in skillet ......... 2tbs. shortening Add ........ 1/4 cup chopped fresh onions and tops Fry for 2 minutes. Add ........ 1/4 cup sliced cabbage Fry a few minutes. Add ........ 1/2 cup bean sprouts 1/4 cup fish or chopped shrimp 1 tsp. soy sauce pinch salt dash white pepper Stir well and remove from heat. Beat 2 egg yolks and eggs whites separately. Mix stiffened egg whites into yolks and then into fried mixture. Wash skillet, add 2tbs. shortening and return to heat. Drop mixture by heaping spoonful into skillet. Brown well on both sides. Serve topped with sauce of thinned tomato catsup with a little ground ginger added. -
Snow Pudding Snow Pudding Soak for 5 minutes .... 2 envelopes gelatin in 1/2 cup cold water Dissolve gelatin in ..... 2 cups hot water Add .................................. 1 cup sugar 1/2 cup lemon juice Stir and set aside to thicken. Sperate 2 eggs setting aside the whites until gelatin has set. Beat egg whites. Beat gelatin with rotary beater until frothy. Fold in egg whites. Pour into molds and let set. Serve pudding topped with custard sauce: Scald in double boiler ... 1 cup milk Mix together ..................... 2 tbs. sugar 1/8 tsp. salt 2 egg yolks Add scalded milk to yolk mixture a little at a time. Return to double boiler and stir constantly until mixture coats back of spoon. Remove immediately from fire and add 1 tsp. vanilla. Cool. -
Ginger Ale Fruit Punch Ginger Ale Fruit Punch 1 1/2 quarts lemon juice 1 1/2 quarts orange juice 6 quarts water 4 pound sugar 1 quart pineapple juice 2 quarts ginger ale (add just before serving) Blend in punch bowl with block of ice. AMOUNT: 50 punch cups -
Cottage Cheese Tuna Salad Cottage Cheese Tuna Salad 1 pkg. lime gelatin 1 1/1 cups hot water 3 tbs. vinegar 1/2 tsp. salt 1 8oz. pakg. cottage cheese 1/2 cup thinly-sliced radishes 1/4 cup mayonnaise Dissolve gelatin in hot water. Stir in vinegar and salt. Chill until slightly thickened. Fol in remaining ingredients. Pour into 8" ring mold. Chill until firm. Unmold on greens. Garnish with more cottage cheese and radish roses. AMOUNT: 6 servings. -
Spaghetti Sauce Spaghetti Sauce Heat 1 1/2 cups olive oil to boiling point. Add 6 sliced garlic cloves and remove when brown. Add 1 cup sliced onions and heat until brown. Over low heat in large heavy sauce pan: Brown .......... 1 lb. ground pork sausage 2 lbs. hamburger Add .............. olive oil and onions 2 cans (16 oz.) tomatoes 2 cans tomato paste 1 cup water 2 tsp. salt 1 tsp. paprika Bring to boil over medium heat. Add .............. 2 chopped green peppers 2 cups chopped celery 1/2 lb. fresh chopped mushrooms 2 tsp. basil Simmer for 2 hours. AMOUNT: 16 Servings N.B. For change of flavor in subsequent meals, a can of minced clams may be added.