Baked macaroni and cheese
Casseroles
Macaroni salad
Meat or cheese loaf
Spanish rice
Bread, in—
Bread pudding
Croutons
Dry crumbs for breading meat, poultry, or fish
Fondues
French toast
Meat loaf, salmon loaf
Sardine puff
Stuffings
Cookies or unfrosted cake, in—
Crumb crust for pies
Ice cream sandwiches
Refrigerator cake (cake strips or cookies layered with pudding or whipped cream and chilled)
Toasted cake slices, served with fruit or ice cream
Cooking Terms
| Bake | To cook in an oven or oven-type appliance in a covered or uncovered container. |
| Barbecue | To roast slowly on a spit or rack, usually basting with a highly seasoned sauce. Also, foods cooked in or served with barbecue sauce. |
| Baste | To pour melted fat, drippings, or other liquid over food to moisten it during cooking. |
| Boil | To cook in water or other liquid at boiling temperature (212° F. at sea level). Bubbles rise continually and break on the surface. |
| Braise | To cook meat or poultry slowly in steam from meat juices or added liquid trapped and held in a covered pan. Meat may be browned in a small amount of fat before braising. |
| Broil | To cook uncovered on a rack placed directly under heat or over an open fire. |
| Pan broil.—To cook in uncovered pan over direct heat, pouring fat off as it accumulates. | |
| Caramelize | To heat sugar or food containing sugar until a brown color and characteristic flavor develop. |
| Fold | To combine two mixtures (or two ingredients such as beaten egg white and sugar) by gently cutting down through mixture, turning over, and repeating until well mixed. |
| Fry | To cook in fat without water, uncovered. |
| Pan-fry or saute.—To cook in frypan in a small amount of fat. | |
| Deep-fry or french-fry.—To cook in a deep kettle, in enough fat to cover or float food. | |
| Grill | Same as broil. |
| Knead | To press, stretch, and fold dough or other mixture to make it elastic or smooth. Bread dough becomes elastic; fondant becomes smooth and satiny. |
| Marinate | To let foods stand in a liquid (usually mixture of oil with vinegar or lemon juice) to add flavor or to make more tender. |
| Parboil | To boil until partly cooked. |
| Poach | To simmer gently in liquid so food retains its shape. |
| Pot-roast | To cook large cuts of meat by braising. |
| Reconstitute | To restore concentrated food—such as frozen orange juice or dry milk—to its original state, usually by adding water. |
| Rehydrate | To soak or cook dried foods to restore the water lost in drying. |
| Roast | To cook in heated air—usually in an oven—without water, uncovered. |
| Simmer | To cook in liquid just below the boiling point, at temperatures of 185° to 210° F. Bubbles form slowly and break below the surface. |
| Steam | To cook food in steam, with or without pressure. Food is steamed in a covered container on a rack or in a perforated pan over boiling water. |
| Stew | To cook in liquid, just below the boiling point. |
Index to Recipes
- Apple(s):
- baked, [72]
- crisp, [72]
- pie, [64]
- Barbecued beef sandwiches, [63]
- Bean(s):
- Boston baked, [41]
- green:
- creole, [46]
- ham-seasoned, [47]
- mushroom casserole, [48]
- lima, creole, [46]
- salads, marinated, [50]
- soup, [55]
- Beef:
- braised, [21]
- broiled, [18]
- liver and onions, braised, [24]
- loaf, [25]
- pan-broiled, [20]
- pie, quick, [22]
- pot roast, [21]
- roast, [18]
- stew, [26]
- stroganoff, [22]
- (See also Sandwiches.)
- Beets, Harvard, [47]
- Biscuit(s):
- cheese, [60]
- plain, [60]
- sweet (shortcake), [60]
- Bread(s):
- coffee cake, quick, [62]
- cornbread, [60]
- croutons, [56]
- french toast, [37]
- nut bread, [61]
- pancakes, [62]
- popovers, [60]
- pudding, raisin-nut, [73]
- spoonbread, [61]
- waffles, [62]
- (See also Biscuits, Muffins, Rolls, Sandwiches.)
- Cabbage, hungarian, [45]
- Cake(s):
- chocolate, [69]
- coffee, quick, [62]
- frosting:
- caramel-nut, [69]
- chocolate, creamy, [69]
- white, creamy, [69]
- spiced prune, [67]
- upside-down, [68]
- velvety white, [67]
- Carrots, glazed, [47]
- Cauliflower au gratin, quick, [46]
- Cheese:
- baked fondue, [40]
- biscuits, [60]
- burgers, fish, [63]
- croutons, [56]
- pizza, [40]
- salad dressing, Roquefort (blue), [53]
- sauce with macaroni, [40]
- with spanish rice, [39]
- Cherry:
- cobbler, [68]
- cobbler, quick, [69]
- pie, [65]
- Chicken:
- a la king, [30]
- braised, with vegetables, [31]
- broiled, [29]
- fried, [29]
- noodle bake, [30]
- oven-fried, [29]
- pie, [31]
- roast, [27]
- stewed, [29]
- vegetable soup, [54]
- with homemade noodles, [32]
- Chowder. (See Soup.)
- Coleslaw, [52]
- Cookies:
- brownies, chewy, [72]
- brownies, plain, [72]
- chocolate chip, [71]
- chocolate sparkles, [71]
- cinnamon-sugar, [71]
- molasses snaps, [71]
- oatmeal:
- coconut or nut, [70]
- orange, [70]
- plain, [70]
- raisin, [70]
- peanut butter, [70]
- top hat, [71]
- Corn muffins, [61]
- Cornbread, [60]
- Cranberry-baked apples, [72]
- Croutons, [56]
- Custard, baked, [73]
- Desserts:
- apple crisp, [72]
- apples, baked, [72]
- bavarian cream, orange, [70]
- cobbler, cherry, [68]
- raisin-nut bread pudding, [73]
- (See also Cakes, Cookies, Custard, Ice Cream Desserts, Pies.)
- Duck, roast, [27]
- Eggplant:
- casserole, [47]
- creole, [46]
- Egg(s):
- baked in hash nests, [39]
- deviled:
- ham, [38]
- plain, [38]
- french toast, [37]
- fried, [37]
- in shell:
- hard-cooked, [37]
- soft-cooked, [37]
- omelet, plain (french), [38]
- poached, [38]
- poached, supreme, [38]
- sauce, [57]
- scrambled, [36]
- Fish:
- baked, [34]
- baked stuff, [35]
- broiled, [34]
- buying, [10]
- cheeseburgers, [63]
- chowder:
- Manhattan, [55]
- New England, [55]
- deep-fat fried, [32]
- oven-fried, [35]
- pan-fried, [32]
- salad, souffle, [51]
- salmon loaf, [34]
- sardine puff, [36]
- servings per pound, [7]
- storing, [14]
- topsy turvy tuna pie, [35]
- Frosting. (See Cakes.)
- Fruits. (See Desserts, Pies.)
- Gingerbread, [68]
- Goose, roast, [27]
- Graham cracker pie crust, [65]
- Gravy, [57]
- Ham:
- patties, [24]
- roast, [18]
- slice, broiled, [18]
- slice, pan-broiled, [20]
- Ice cream desserts:
- buttered nut sundae, [73]
- ice cream sandwiches, [73]
- pecan balls, [73]
- snowballs, [73]
- Lamb:
- braised, [21]
- chops, broiled, [18]
- chops, pan-broiled, [20]
- curried, [23]
- roast, [18]
- stew, irish, [26]
- Liver and onions, braised, [24]
- Luncheon meat:
- saucy, [25]
- special, [23]
- Macaroni with cheese sauce, [40]
- Meat:
- buying, [8]
- curried, [23]
- grades, [8]
- loaf 25
- salad sandwiches, [63]
- salad, souffle, [51]
- servings per pound, [7]
- storing, [14]
- (See also Beef, Lamb, Liver, Luncheon Meat, Pork, Sausage, Veal.)
- Meringue-topped pie, quick, [66]
- Muffins:
- blueberry, [61]
- bran, [61]
- corn, [61]
- oatmeal-raisin, [61]
- plain, [61]
- Noodle(s):
- chicken bake, [30]
- homemade, with chicken, [32]
- turkey bake, [30]
- Oatmeal:
- cookies, [70]
- raisin muffins, [61]
- Okra and tomatoes, stewed, [45]
- Omelet, plain (french), [38]
- Onion(s):
- and liver, braised, [24]
- in mushroom sauce, [48]
- sauce, [57]
- Pancakes, [62]
- Pastry, for pies, [64]
- Pea salad, [53]
- Peanut butter cookies, [70]
- Peppers, green, stuffed, [25]
- Pie(s):
- apple, [64]
- blueberry, [65]
- cherry, [65]
- chicken, [31]
- cream:
- banana, [65]
- chocolate, [65]
- coconut, [65]
- vanilla, [65]
- fruit delight, [67]
- graham cracker crust, [65]
- lemon chiffon, [66]
- lime chiffon, [67]
- pastry, [64]
- peach, [65]
- pecan, [66]
- pumpkin, [66]
- quick meringue-topped, [66]
- turkey, [31]
- Pizza, [40]
- Popovers, [60]
- Pork:
- braised, [21]
- chops, broiled, [20]
- curried, [23]
- roast, [18]
- (See also Ham.)
- Potato(es):
- and sausage, au gratin, [23]
- baked stuffed, [48]
- patties, [48]
- salad, [52]
- soup, creamy, [56]
- Poultry:
- salad, sandwiches, [63]
- salad, souffle, [51]
- (See also Chicken, Duck, Goose, Turkey.)
- Prune:
- cake, spiced, [67]
- salad, stuffed, [52]
- Pudding, raisin-nut bread, [73]
- Rice, spanish with cheese, [39]
- Rolls, yeast:
- cinnamon-nut, [59]
- cloverleaf, [60]
- crescent, [59]
- plain, [59]
- Salad(s):
- chef salad bowl, luncheon, [52]
- coleslaw, [52]
- creamy fruit, [51]
- fish, souffle, [51]
- frozen fruit, [51]
- marinated vegetable, [50]
- asparagus spear, [50]
- cucumber and onion, [50]
- green bean, [50]
- three-bean, [50]
- meat, souffle, [51]
- pea, [53]
- pineapple-carrot, molded, [51]
- potato, [52]
- poultry, souffle, [51]
- prune, stuffed, [52]
- suggested combinations:
- fruit, [50]
- vegetable, [50]
- Salad dressing(s):
- blue cheese, [53]
- celery seed, [53]
- french:
- basic, [53]
- sweet, [53]
- orange-honey, [53]
- italian, [53]
- Roquefort cheese, [53]
- thousand island, [53]
- Sandwich(es):
- bacon-cheese, [62]
- barbecued beef, [63]
- fish-cheeseburgers, [63]
- grilled open-face, [63]
- meat salad, [63]
- poultry salad, [63]
- Sauces:
- cheese, [57]
- egg, [57]
- honey-orange, [58]
- lemon-butter, [58]
- mock hollandaise, [58]
- onion, [57]
- quick vegetable, [58]
- sour cream, [58]
- tartar, [58]
- white, [57]
- Sausage and potatoes au gratin, [23]
- Soup(s):
- bean, [55]
- broccoli, cream of, [56]
- chicken-vegetable, [54]
- fish chowder:
- Manhattan, [55]
- New England, [55]
- potato, creamy, [56]
- turkey-vegetable, [54]
- vegetable, hearty, [54]
- Spaghetti with meat sauce, [24]
- Spinach:
- au gratin, quick, [46]
- souffle, [44]
- Spoonbread, [61]
- Squash, zucchini, scalloped, [46]
- Steak(s):
- braised, [21]
- broiled, [18]
- pan-broiled, [20]
- Stew:
- beef, [26]
- irish, [26]
- Stuffing:
- nut, [28]
- plain, [28]
- Sweetpotatoes in orange shells, [45]
- Tomato(es):
- and okra, stewed, [45]
- broiled, [45]
- Turkey:
- boneless roast, [28]
- noodle bake, [30]
- pie, [31]
- roast, stuffed, [27]
- vegetable soup, [54]
- Veal:
- braised, [21]
- curried, [23]
- roast, [18]
- Vegetable(s):
- boiled, [42]
- chicken soup, [54]
- creamed, [43]
- mashed, [43]
- panned, [44]
- salad combinations, [50]
- salads, marinated, [50]
- sauce, quick, [58]
- soup, hearty, [54]
- turkey soup, [54]
- with a sauce, [44]
- with braised chicken, [31]
- (See also other Vegetables, Salads, Sauces, Soups.)
- Waffles, [62]
U.S. GOVERNMENT PRINTING OFFICE: 1968—O-268-520