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THE L UE O NNET M RG RINE O OK OF CRE TIVE COOK ERY

INTRODUCTION

CHAPTER 1Page 4

FAMILY

MEALS

CHAPTER 2 CHAPTER 3 CHAPTER 4Page 19 Page 22 Page 24

PARTY TIME

TREATS

INFORMAL

ENTERTAINING

FORMAL

ENTERTAINING

RECIPE INDEX Page 30

Photos by L aszl o; styl ed by I na Sl ote.Artwork by Murray Tinke/man.B ooklet d esigned by C has. C rozi er.C OVE R: Appl e C ream P ie, Savor y Br oi led St eak. Reci pes on pages21 and 16.

CHAPTER 5Page 27

2

Margarine is an all-purpose table spreadand shortening. Its fresh, sunny-sweet flavorand wholesomeness make our food tastierand more nourishing. Margarine adds aflavorful final touch to cooked vegetables,meats, pasta and pancakes. It is used for bak-ing, broiling, frying. It is ideal as a shorteningfor cakes, pies and breads. It makes frostingscreamy smooth, sauces richly flavored. Andmargarine is the nation's leading spread for

breadThis booklet outlines the uses of marga-rine in basic cookery for the homemaker oftoday as well as the homemaker of tomorrow.

Beginning cooks should take each chapteras it comes, starting with simple family mealsand progressing up to a seated dinner forguests. Once the basic techniques are mas-tered, specialty foods - such as Puff Pastries- can be added to the recipe repertoire.

Experienced cooks will enjoy trying theintriguing recipes, many of which includenew step-saving techniques, as well as the refresher-course of up-to-date informationon basic cookery.

All recipes have been tested in the BlueBonnet Kitchens of Standard Brands Incor-porated.

SPECIALTIES

OF THE HOUSE



I N T R O D U C T I O N

H I S TO RY

3

The product we know asmargarine dates backto the 1860's at the time of the Franco-PrussianWar. Because Francewas suffering from an acuteshortage of fats, Emperor Napoleon III offered aprize to anyone who could make a food that wasasappetizing and nourishing asbutter. A chemistnamed Hippolyte Mege-Mouries won the prize

with a table spread made of beef fat and milkwhich was called oleomargarine.

Margarine was introduced in the United Statesin 1874 but was not widely used until the out-break of World War I when an acute butter short-age developed. A similar situation existed duringWorld War II, and since that time the popularityof margarine has steadily grown.

Early margarines bore little r esemblance totable spreads of today. Ingredients as well astechnology have changed radically since the turnof the century. Original products were mademuch like butter: i.e., by a simple churningprocess. Today, margarine manufacture involves aseries of highly complex processes performed un-der the watchful eyes of skilled technologists.

W H A T I S M A RG A RI N E?Modern margarine isa table spread which con-

sist s of highly refined vegetable oils which are

partially hydrogenated and emulsified with skimmilk or water. Other ingredients vary somewhatfrom brand to brand, but usually include salt andcarotene Vitamin A (and in some cases VitaminD). Minor ingredients are also added to contrib-ute to the perfect blending of these elements andto improve its flavor, spreading, cooking andkeeping qualities.

The oils in margarine account for 80 per cent

of its substance. Blue Bonnet Margarine is madefrom a blend of cottonseed and soybean oils.

H O W I S M A R G A R I N E M A D E?First step in the manufacture of margarine is

the refining of the oils. Allor a portion of thepure, crystal-clear oils are then partially hydro-genated or hardened. After the semi-solid oilsare put through a process of purification, blendedand tested for quality, they are poured into mix-

ing tanks together with the remaining ingredients.When these ingredients have been thoroughlyblended or emulsified, the mixture is passedthrough a chill ing unit which quickly solidif iesthe margarine, yet leavesit soft enough to spread.The margarine is shaped in a former andwrapped and packaged by machines. Not onceduring the entire manufacturing process is mar-garine touched by human hands

I S M A R G A RI NE N UT RI TI OU S?

No table spread has more nutritive value thanmodern margar ine. Its value in the daily diet hasbeen recognized by nutrition authorities theworld over.

Margarine is a highly concentrated source offood energy. Blue Bonnet Margarine also pro-vides generous and reliable amounts of bothVitamins A and D. Since the average user of mar-

garine consumes about two ounces per day, BlueBonnet supplies nearly half of the minimum adultVitamin A requirement and over 60 per cent ofthe amount needed by a child, and more than50 per cent of the minimum daily requirementfor Vitamin D for children and adults.

H O W SH O U L D M A R G A R I N EB E ST O R ED ?

Store margarine in unopened package or in acovered container in the refrigerator away fromstrong-flavored or odorous foods. Regular mar-garine may be stored for long periods in thefreezer in its unopened package or tightlywrapped in heavy duty foil.

W H A T A R E T H E D I FFER EN T T Y PESO F M A R G AR I NE?

It takes a big family of margarines to satisfy

the specialized needs of today's homemaker. Asthe nation's First Family of margarines, BlueBonnet offers a complete line of quality products:

Regular Blue Bonnet is an all-purpose spreadwhich may be used as a shortening in generalcooking (pan frying, broiling, etc.), in baking andas a topping for cooked foods. It is sold in 1-pound packages containing four 1j4-pound sticks.

Wh ip ped B lue B on net is aerated to increaseits volume by 50 per cent for a lighter, morespreadable product with more servings perpound. Each 1-pound package of Whipped BlueBonnet Margarine contains six sticks instead of

the usual four to make it last 32 children fur-ther. As a topping for cooked vegetables, pasta,pancakes and waffles, whipped margarine meltsfaster to spread flavor quickly throughout. Itmakes frostings easier to mix and more spreadable.

Pound for pound, whipped margarine has thesame number of calor ies as regular margarine;however, on a volume basis (pat for pat or stick



B A SI C FO UR F O OD G RO UPS1. Milk Group: Includes milk and milk prod-

ucts such as cheeses, icecream, cream soups, custardsand milk puddings.Use 2 or more cups of milk orits equiva lent d aily.Includes meats, fish, poultryand eggs. Use 2 or more serv-ings daily.

Use at least 4 servings of vege-tables and fruits daily. Include1 serving of a good source ofVitamin C such as citrus fruitsor tomatoes.

Includes all breads and cerealsthat are whole grain or en-riched, such as corn meal,crackers, f lour, macaroni.Use 4 or more servings daily.

2. Meat Group:

3. Vegetable-Fruit Group:

4. Bread-CerealGroup:

5

PLANNING AVEMeals must not only provide eating satisfaction

and necessary nutrients, but they must stay withinthe budget for food, and be reasonable in thedemands they make on the homemaker's time,energy and skill. All this is not possible withoutadvance planning. This means sitting down withpencil and paper and outlining what the familywill eat for several days or a week ahead. Themost practical set of plans is partially writtenbefore shopping and completed on return fromthe store. Pre-planning leads to wise buying; fur-ther planning after buying insures best possibleuse of pu rch ases.

BREAKFAST AND BRUNCHA good breakfast is planned to provide ap-

proximately one-third of the daily food needs.However, because the list of foods commonlyserved for breakfast is relatively small, it takescareful planning to insure interest and variety forthis all-important first meal of the day. Brunch,usually a combination of breakfast and lunch, is

a heartier meal incorporating a wider range offoods.

Hot Breads

Adding variety to breakfast and brunch arenumerous yeast-raised breads and quick breads.Quick breads are classified into three groups ac-cording to the consistency of the unbaked mix-tures: (1) batters which can be poured such aspopovers, waffles and pancakes; (2) batters whichare spooned or dropped into baking pan such ascorn bread and muffins; (3) soft doughs whichcan be shaped on a floured board such as bis-

cuits. Margarine is an important ingredient inquick breads where it adds flavor and contributesto tender texture and golden color.

Yeast breads range from a simple loaf of whitebread to elaborate tea rings and braids filled withall manner of fruits, nuts and spices. Margarinemakes these breads tender, keeps them soft andgives a soft silky crumb. It also adds flavor andrichness to the dough. Brushed on the surface ofbreads after baking, margarine keeps the crustsoft.

Hot breads go well with cereal or bacon andeggs for breakfast. Biscuits, corn bread and muf-fins may also be served for luncheon or dinner.With different toppings or fillings, waffles andpancakes make a luncheon or supper dish or anelegant dessert .

T I P : For added glamour when company comes,accompany hot breads with margarine cut intofancy shapes. See Chapter 5 .

Feather-Light Waffles, Country-Style Pancakes



l> FE A TH ER L IG HT W A FFL ES

1 2 3 cups unsif ted f lour2 tablespoons sugar3 teaspoons baking powder

3 4 teaspoon salt1 3 4 cups milk

2 eggs, separatedY 3cup Blue Bonnet Margarine , mel ted

Blue Bonnet MargarineMaple Syrup

Sif t together f lour, sugar, baking powder andsalt into a mixing bowl.

Combine milk and egg yolks. Beat with rotarybeater just until wel l blended. Pour over dry in-gredients, then add 1/3cup melted Blue BonnetMargarine. Beat with rotary beater just until mix-ture is smooth. Beat egg whites until soft peaksform when beater is raised. Fold into preparedbatter.

Pour enough bat ter into hot greased waffleiron to spread within 1 inch from edge. Bakeuntil steaming subsides and waff les are goldenbrown, about 5 minutes. Serve immediately withBlue Bonnet Margarine and maple syrup. Makes12 (41/2-inch) waffles.

l> C O U NT RY ST YlE PA NC A K E S

1 Y 2 cups unsi fted f lour2 tab lespoons sugar3 teaspoons bak ing powder1 teaspoon salt egg, beaten

1 cups milk3 tab lespoons Blue Bonnet Margarine , mel ted

Sift together f lour, sugar, baking powder andsalt. Combine egg and milk; blend well. Add eggmixture and melted Blue Bonnet Margarine todry ingredients. Stir until dry ingredients are mois-tened (batter will be lumpy). Pouronto hot, lightlygreased griddle using 1/4cup batter for each pan-cake. Bake until pancakes are puffed and bubbly;

turn and bake until nicely browned on underside.Makes 10 pancakes.

JA M C R U NC H CA K E

3% to 3% cups unsif ted f lour1 cup sugar

11 2 teaspoons salt2 packages Fleischmanns Active

Dry Yeast

cup milk cup water1 2 cup Blue Bonnet Margar ine

3 eggs (at room temperature) cup chopped Planters o r Sou thern Bel le

Pecans teaspoon ground cinnamon

1 cup jam or marmalade

In a large bowl thoroughly mix 11/4cups flour,% cup sugar, salt and undissolved Fleischmann'sActive Dry Yeast.

Combine milk, water and Blue Bonnet Mar-

garine in a saucepan. Heat over low heat untilliquids are warm (120°-130°F.). Margarine doesnot need to melt. Gradually add to dry ingredientsand beat 2 minutes at medium speed of electricmixer, scraping bowl occasionally. Add eggs and11/2cups flour, or enough flour to make a thickbatter. Beatat high speed 2 minutes, scraping bowloccasionally. Stir in enough additional f lour tomake a stiff batter. Cover; let r ise in warm place,free from draft, until doubled in bulk, about 1hour.

Meanwhile, mix together chopped Planters orSouthern Belle Pecans, remaining cup sugar

and cinnamon; set aside.Stir batter down. Beat vigorously, about 1/2

minute. T u r n into 2 greased 8 x 1 1 1 2- inch roundcake pans. Spoon jam or marmalade evenly oversurface of batter. Sprinkle with sugar-nut mixture.

Bake in a moderate oven (375° F.)for 35 min-utes, or until done. Remove from pans and placeon wire racks to cool. Makes two cakes.

6



PO PO V E RS3 eggs1 cup unsifted flour1 cup milk3 tablespoons Blue Bonnet Margar ine, melted

teaspoon salt

In small deep mixing bowl, beat eggs slightly.Add flour, mi lk, melted Blue Bonnet Margarine

and salt. Beat just until well blended; do notoverbeat. Pour batter into 8 well-greased 5-ouncecustard cups or muffin cups. Place custard cupson baking sheet. For custard cups bake in hotoven (400° F.)45 minutes, or until done. For muf-fin cups, bake in moderate oven (375° F.) 50minutes, or until done.

If desired, remove popovers from oven 10minutes before end of baking; cut slit in side ofeach to let steam escape. Quickly return to ovenfor remainder of baking time. Makes 8 popovers.

7

BL UE BO N NE T BA SI C M U FFI NS< l

2 cups unsifted f lourV 4cup sugar3 teaspoons baking powder

teaspoon saltV 4cup Blue Bonnet Margarine1 egg, beaten1 cup milk

Sift together f lour, sugar, baking powder andsalt. Cut in Blue Bonnet Margarine until piecesare the size of small peas. Beat egg and milktogether; add all at once to flour mixture. Stir

quickly with fork just until dry ingredients aremoistened. (Batter will be lumpy.) Fill each muf-fin cup 2/3 full. Bake in hot oven (400° F.) 25minutes, or until done. Makes 12 muffins.

J e l ly M uff in s: Fill each muffin cup 1/3 full withbatter. Add 2 teaspoons jelly to each cup. Topwith remaining batter. Bakein hot oven (400° F.)25 to 30 minutes, or until done.

Popovers, Jelly Muffins

C HI VE C HE ESE C OR N B RE AD

1 cup corn meal1 cup unsifted flour

V 4cup sugar4 teaspoons baking powder

teaspoon salt2 eggs, slightly beaten1 cup mi lk

V 4cup Blue Bonnet Margar ine, melted1 cup grated Cheddar cheese3 tablespoons frozen chopped chives

Sift together corn meal, flour, sugar, bakingpowder and salt; set aside. Combine eggs, milkand melted Blue Bonnet Margarine. Add sifteddry ingredients, cheese and chives; stir untilsmooth. Pour into greased 8-inch square pan.

Bake in hot oven (425° F.) 20 to 25 minutes,or unt il done. Serve hot, cut in squares. Makes 9servings.

CI N N A M ON CR U M B C A K E2 1 2 cups unsifted flour

cup firmly packed l ight brown sugar1 teaspoon ground cinnamon

1 2cup Blue Bonnet Margarine cup sugar

3 teaspoons baking powder1 teaspoon salt1 egg, slightly beaten1 cup milk1 teaspoon vanilla extract

Combine 1/2 cup flour, brown sugar and cinna-mon. Cut in 1/4 cup Blue Bonnet Margarine untilcrumbly; set aside.

Sift together remaining 2 cups flour, sugar,baking powder and salt. Cut in remaining 1/4 cupmargarine until mixture resembles coarse meal.Add egg, mi lk and vani lla extr act ; stir just untilblended. Pour mixture into a well-greased 8-inchsquare pan. Sprinkle with brown sugar mixture.

Bakein a moderate oven (375°F.)about 40 min-utes, or until done. Cool in pan. Makes one cake.



LUNCHMuch less custom is associated with lunch

than with other meals. A wide variety of foodsare popular including soups and chowders, sal-ads, casseroles and stews, omelets, souffles andsandwiches. Whether eaten at home, at schoolor at work, the menu should include a pleasingcombination of flavors, colors and textures, and

provide approximately one-third of the day's nu-trient requ irement.

SandwichesSandwiches come in all shapes and sizes. There

are small party sandwiches and giant submarines,open-face beauties and triple-decker treats, hotand cold ones on plain bread, fancy bread, toastor rolls.

Good sandwiches begin with fresh breadspread to the edges with margarine to keep breadfrom absorbing moisture from filling. Soft andwhipped margarines offer special advantages for

ready spreading without tearing the freshestbread, and dividends in extra se rvings. Preparedspreads combining margarine and other ingredi-ents, such as cinnamon and honey, mustard orhorseradish, do double duty as insulation andflavoring.

In sandwich fillings, anything goes Slicedmeats, cheeses, salads or prepared spreads pro-vide an endless selection. Protein-rich foods suchas meats, fish, cheeses and peanut butte r are firstchoices for the most nourishing sandwiches.

Sandwiches prepared in advance should becarefully wrapped and refrigerated. For longerstorage, most sandwiches may be frozen. Tofreeze , seal finished sandwiches individually inplastic wrap, plastic bag or aluminum foil. Afrozen sandwich, properly protected, will keep 2weeks or longer in the freezer; in a picnic basketor lunchbox, it should defrost in 2 to 3 hours.Bread that has been frozen will dry out faster, soavoid thawing sandwiches too far in advance.

Flavored Spreads: Garlic Spread, Horseradish Spread,Mellow Mustard Spread (left to right)

f l AV OR ED SPR EA DS

Garlic Spread

1 cup Blue Bonnet Margarine, softened4 cloves garlic, minced or

2 teaspoons gar lic salt or1 teaspoon gar lic powder or

1/2 teaspoon ins tant minced garl ic

In a small bowl, blend together Blue BonnetMargarine and garlic . Cover mixture and store inrefrigerator. Use to spread roast beef, fried shrimp,lamb or bacon and tomato sandwich; spread onhamburger or hot dog rolls. Makes 1 cup.

>

> Horseradish Spread1/2 cup Blue Bonnet Margarine, sof tened cup drained horseradish

Prepare as directed above.Use to spread roast beef, corned beef, pot

roast, fried fish or ham sandwiches. Makes 3/4 cup. 8

Mellow Mustard Spread1 cup Blue Bonnet Margarine, sof tened

cup prepared mustard

Prepare as directed above.Use to spread ham, bologna, Swiss cheese or

salami sandwiches. Makes 1 cup.

Cinnamon Honey Spread1 cup Blue Bonnet Margarine, softened

cup honey

1 V 2 teaspoons ground cinnamon

Prepare as directed above.Use as a sandwich spread or topping for French

toast, waffles and pancakes. Makes 11/4 cups.



T O ST ED PE N UT U TT ER S N DW I CH ES

cup Plan ters Creamy Peanu t But ter12 sl ices about 1 /2 -pound) bacon , cr isp

fried and crumbled8 sl i ces day-old w hi te b read eggs, beaten

cup mi lk3 tab lespoons Blue Bonnet Margar ine

Blend together Planters Creamy Peanut Butterand crumbled bacon. Spread mixture over 4 breadslices; top with remaining bread.

Combine beaten eggs and milk in a wide shal-low bowl. Dip sandwiches into egg mixture soak-ing both sides.

Melt Blue Bonnet Margarine on griddle overlow heat. Increase temperature to moderate 375°F. . Grill sandwiches until browned on both sides.Makes 4 sandwiches.

9

C R M E T C H EE SE G RI L L

2 tab lespoons Blue Bonnet Margar ine cup f inely ch opped onion2 tab lespoons f inely chopped green pepper2 tab lespoons f inely chopped p imien to can 7 -ounce) crabmeat

teaspoon salt teaspoon pepper8 sl ices b read4 slices American cheese

Blue Bonnet Margarine, softened

Melt 2 tablespoons Blue Bonnet Margarine insmall skillet. Add onion, green pepper and pimi-ento. Saute until tender. Flake crabmeat and re-move bones. Add to vegetable mixture along withsalt and pepper.

Spread 4 slices of bread with crabmeat mix-ture. Place a slice of American cheese on eachsandwich. Top with remaining 4 slices of bread.

Spread both sides of sandwiches with softenedBlue Bonnet Margarine. Grill until golden brown.Makes 4 sandwiches.

C O NFE T TI C H I C K EN S L D S N D W I CH ES <l2 cups d iced cooked ch icken hard-cooked egg, chopped

cup d iced celery tablespoons chopped parsley tablespoons finely diced pimiento2 teaspoons f inely chopped capers

teaspoon salt teaspoon pepper teaspoon aromat ic b it ters J cup mayonnaise slices white bread, toasted2 tab lespoons Blue Bonnet Margar ine

Lettuce leaves

In a mixing bowl combine chicken, choppedegg, celery, parsley, pimiento, capers, salt, pep-per and bitters. Toss with mayonnaise to moisten.

Spread 5 slices of toast with Blue Bonnet Mar-garine. Spread salad mixture over remaining toastslices. Arrange lettuce leaves over salad, then topwith remaining slices of toast. Slice in half toserve. Makes 5 sandwiches.

SU PE R SU <l1 loaf I tal i an bread

cup Blue Bonnet Margarine, softened teaspoon garlic powder teaspoon oregano, crushed pou nd thinly sl i ced bo il ed ham8 slices American cheese4 slices Provolone cheese8 slices Genoa salami large tomato, thinly sl iced

2 cups shredded let tuceCut bread in half lengthwise to within -inch

of crust. Spread open; scoop out some of thebread. Combine Blue Bonnet Margarine, garlicpowder and oregano; blend well. Spread on bread.

Arrange ham, cheese and salami on bread. Topwith sliced tomato and lettuce. Close and cut intoservings. Makes 3 generous servings.

Confet ti Chicken Salad Sandwich , Super Sub



BROILED TROPICAL HAM-WICHES4 English muff ins, spli t

cup Blue Bonnet Margarine, softened2 teaspoons prepared mustard8 slices luncheon meat or cooked ham1 can (81/2-ounce) crushed pineapple, drained8 slices Swiss cheese

Arrange split muffins on a large baking sheet.

Combine Blue Bonnet Margarine and mustard;spread on each muffin half. Place a slice of lunch-eon meat or a folded slice of ham on each muffinand then top with crushed pineapple. Place afolded slice of cheese on each. Broil until hotand cheese begins to bubble. Makes 4 servings.

SO UPS ST E W S A N D C A SSE RO L E S

Among the most popular luncheon and supperdishes are hearty soups, stews, casseroles andcreamed mixtures served over toast or pattyshells. Basis of these dishes is usually white sauce,a thickened mixture of melted margarine, flourand milk or stock.

WHITE SAUCE

Once the technique of the white sauce is mas-tered, the beginning cook can go forward to morecomplica ted dishes. The basic sauce is preparedin different consistencies depending on its use.Generally speaking, thin white sauce is used forcream soups, medium for creamed and scallopedvegetables, meat or fish dishes and gravies, andthick white sauce for souffles and croquettes.

The foundation of the white sauce is a paste ofmelted margarine and flour which, when cookedtogether with liquid, becomes thick and creamy.For brown sauces, the basis of gravies, the flourand margarine paste is cooked until the flourturns a nut-like brown. In stews, flour is used tocoat the meat which is browned in melted mar-garine; the sauce thickens itself during cooking.

Thin White Sauce1 tablespoon Blue Bonnet Margarine1 tablespoon f lour

teaspoon saltGenerous dash pepper

1 cup milk

In a small heavy saucepan, melt Blue BonnetMargarine. Blend in flour, salt and pepper. Cook

over low heat, stirring, until mixture is smoothand bubbly. Remove from heat and gradually stirin milk. Return to heat and bring mixture to aboil, stirring constantly. Cook 1 minute longer.Makes cup sauce.

Use for creamed soups. Allow 1/4 to cupdrained cooked vegetables or other ingredientsto cup sauce. .

Medium White Sauce2 tablespoons Blue Bonnet Margarine2 tablespoons flour

teaspoon saltGenerous dash pepper

1 cup mi lk

Prepare as directed above.Use for creamed and scalloped foods. Allow

to 2 cups vegetables, meat or fish to 1 cup sauce.

Thick White Sauce cup Blue Bonnet Margarine cup flour teaspoon salt

Generous dash pepper1 cup milk

Prepare as directed above.Used in croquettes and souffles. See recipes

pages 12 and 13.

10

TIP: The buttery flavor of Blue Bonnet Marga-rine makes it an important asset in saucery. Forbest results, melt margarine over low heat. Stirsauce constantly to prevent burning or scorching.



C REA M O F T UN A SO U P <lo cup Blue Bonnet Margarineo cup chopped oniono cup unsifted f lour

teaspoons salt1 teaspoon dry mustard

o teaspoon white pepper3 cups milk

2 cups dairy half-and-half2 cans 7 ounces each) chunks oftuna, well drained

cup cooked diced potato2 tablespoons f inely diced pimiento

Melt Blue Bonnet Margarine in a large heavysaucepan. Add onion and saute, stirring until ten-der, about 5 minutes. Remove from heat. Blendin flour, salt, dry mustard and pepper. Cook overlow heat, stirring, until mixture is smooth andbubbly. Remove from heat and gradually stir inmilk and dairy ha lf-and-half. Return to heat and

11 bring mixture to a boil, stirring constantly. Cook1 minute longer. Stir intuna, potato and pimiento.Heat through. Makes 6 to 8 servings.

C REA M O F SPI NA CH SO U P <lo cup Blue Bonnet Margarine cup chopped onion cup unsifted f lour

1 tablespoon salto teaspoon black pepper teaspoon ground nutmeg4 cups mi lk1 cup light cream2 packages (10 ounces each) frozen

chopped spinach, cooked in1 cup water

In a large heavy saucepan melt Blue BonnetMargarine. Add onion and saute until tender.Blend in flour, salt, black pepper and nutmeg.Cook over low heat, stirring, until mixture issmooth and bubbly. Remove from heat and grad-

Cream of Tuna Soup, Cream of Spinach Soup

ually stir in milk and cream. Add spinach withits liquid. Return to heat and bring mixture to aboil, stirring constantly. Cook 1 minute longer.Makes about 8 servings.

SA VO RY F I SH PI E teaspoon peppercornso teaspoon tarragon leaves

1 bay leaf l 2 pounds f lounder f il le ts l 2 pound yellow onions, sl iced

Water1 tablespoon f inely diced pimiento3 tablespoons Blue Bonnet Margarine3 tablespoons flour2 teaspoons dry mustard

10 teaspoons salt teaspoon pepper3 4cup milk

1 teaspoon Worcestershire sauceo cup chopped parsley3 cups prepared mashed potatoes

Paprika

Tie peppercorns, tarragon and bay leaf incheesecloth. Place in large saucepan with filletsand onions. Cover with water. Bring to a boil.Reduce heat; simmer 25 minutes, or until onionsare tender. Drain; reserve cup stock. Arrangefish and onions in 2-quart oblong dish. Scatterdiced pimiento over fish.

Melt Blue Bonnet Margarine in a small heavysaucepan. Blend in flour, dry mustard, salt andpepper. Cook over low heat, stirring, until smoothand bubbly. Remove from heat and stir in milkand Worcestershire sauce. Return to heat andbring to a boil, stirring constantly. Cook 1 minutelonger. Stir in parsley; spoon sauce over fish. T6pwith mashed potatoes. Sprinkle with paprika.

Bake in a hot oven (400°F.) for 30 to 35 min-utes, or until potatoes are lightly browned andedges are bubbly. Makes 6 servings.



E G G S A ND CH EE SE

13

Eggs make a valuable contribution to familymeals-not only as breakfast foods, but for lunch-eon and supper as well. Eggs are good sourcesof protein, Vitamins A and D, riboflavin and someminerals.

For a tender product, eggs should be fried orscrambled over low heat; the margarine should

not brown. For baking, oven heat should be nohigher than 350°F.

Omelets are similar to scrambled eggs exceptthat they are not broken up during cooking. Thereare two types of omelets: plain (also calledFrench) and puffy. For a plain omelet, the wholeegg is beaten together. For a puffy omelet, eggwhites and yolks are beaten separately thenblended for a fluffier product. Both are cookeduntil firm over low heat in a skillet containingmelted margarine. The puffy omelet is thenplaced in a moderate oven until the top is dry.

Omelets should be served immediately.Numerous fillings of meat, vegetables andcheese may be inserted in an omelet as it is foldedover; plain omelets may be topped with savorysauces.

Among the most dramatic of dishes are bakedsouffles with their golden brown top hats,fluffy light texture and de licate flavor. Soufflesconsist of a white sauce and egg yolk mixture towhich flavoring ingredients (such as cheeses, veg-etables, meat or fish) are added and into whichstiffly beaten egg whites are gently folded. Oftenaccompanied by special sauces, souffles may be

served as appetizers, entrees or main dishes. Theymust be served immediately.

Cheese, among the oldest foods known toman, has long been a luncheon favorite. It is alsoan important and economical source of protein.Popular cheese dishes include souffles, fondues,rarebits and sauces for macaroni, vegetables, fishand other prepared foods.

Cheese Souffle, California Spanish Omelet

C H E E SE SO U FF L E

3 tablespoons Blue Bonnet Margarine3 tablespoons f lour

teaspoon salt teaspoon cayenne pepper

1 cup milk3 egg yolks, beaten1 cup grated sharp Cheddar cheese5 egg whites

In a heavy saucepan, melt Blue Bonnet Mar-garine. Blend in flour, salt and cayenne pepper.Cook over low heat, stirring, until mixture issmooth and bubbly. Remove from heat and gradu-ally stir in milk. Return to hea t and bring mixtureto a boil, stirring constantly. Cook 1 minutelonger. Remove from heat; stir into beaten eggyolks. Add grated cheese; stir until almost com-pletely melted. Cool mixture about 5 minutes,beating occasionally with a rotary beater.

Beat egg whites until stiff but not dry. Care-fully fold in cheese mixture. Grease bottoms often 6-ounce custard cups or bottom .of one 11/2-quart casserole ; fill with mixture. With spatula,make a slight indentation around top of eachsouffle , 1-inch from edge.

Bake in a slow oven (325°F.) 20 minutes forindividual souffles, or 60 to 70 minutes for largesouffle. Serve immediately. Makes 10 individualsouffles or 1 large souffle.

l> C AL IFO R NI A SPA NI SH O M EL ET

5 tablespoons Blue Bonnet Margarine1/2 cup chopped onion1/3 cup chopped green pepper

1 can (8-ounce) tomato sauce cup water

1 teaspoon chil i powder% teaspoon salt

8 eggs1/2 cup milk

Dash pepper



In small saucepan, melt 2 tablespoons BlueBonnet Margarine. Saute onion and green pepperin margarine until tender, stirr ing occasionally.Stir in tomato sauce, water, chili powder and 1/4

teaspoon salt. Bring to a boil; simmer, uncovered,10 to 15 minutes, stirring occasionally.

Meanwhile, prepare omelet. Beat togethereggs, milk, 1/2 teaspoon salt and pepper. Slowlyheat a large skillet until drops of cold water

sprinkled on the skillet sizzle and quickly dis-appear. Add remaining 3 tablespoons Blue Bon-net Margarine and swirl about pan so that mar-garine sizzles but does not brown. Quickly addegg mixture and cook over low heat . As bottomof omelet sets, loosen and lif t edge with spatula ;til t pan to let uncooked portion run underneathand cook. Continue lif ting and tilting procedureuntil omelet is almost dry on top. Loosen omeletwith spatula; fold or roll and tilt out onto plate.

Serve omelet immediately with hot sauce.Makes 4 servings.

PU FFY O MEL ET W ITH C HEE SE SA UC E3 tablespoons Blue Bonnet Margarine3 tablespoons flour1 cup milk4 eggs, separated

1 2 teaspoon salt teaspoon pepper

1 teaspoon Blue Bonnet Margar ine

In a saucepan, melt 3 tablespoons Blue BonnetMargar ine. Remove f rom heat and st ir in flour.Blend well. Gradually add milk; cook over medi-

um heat, stirring constantly, until mixture beginsto boil. Cool slightly.Beat egg whites and salt together until stiff

peaks form. Beat egg yolks and pepper togetherunt il thick and lemon colored. Add egg yolks toslightly cooled sauce, stirring constantly. Fold in

, beaten egg whites.Melt 1 teaspoon Blue Bonnet Margarine in a

9- or 10-inch skillet, t il ting pan to greaseall sides.Pour in omelet mixture. Cover; place over lowheat for 5 minutes, or until lightly browned onbottom.

Bake, uncovered, in slow oven (325°F.) 15minutes, or until f irm in center. Fold in half. Servewith Cheese Sauce. Makes 3 to 4 servings.

C heese S au ce

Melt 2 tablespoons Blue Bonnet Margarine ina small heavy saucepan. Blend in 2 tablespoonsflour and 1/4 teaspoon salt. Cook over low heat,st irr ing, until mixture is smooth and bubbly. Re-move from heat and gradually st ir in 1 cup milk.Return to heat and bring mixture to a boil, stir-r ing constantly. Cook 1 minute longer. Add 1 cupgrated sharp Cheddar cheese; st ir until cheesemelts.

DINNERChief meal of the day, dinner takes the most

planning and effort. The basic meal pattern inmost homes includes one course of meat, vege-tables and salad, and one of dessert. Appetizers,such as fruit, juice or soup, are all too often re-served for gala occasions.

M eat, F ishand Poultry

As the main dish of the meal, special attentionshould be given to the preparation of meat, fi shor poultry.

One of the basic methods of cookery, sauteingor pan frying means to cook or brown food in avery small amount of hot fat. Blue Bonnet Mar-gar ine offers special advantages for sauteingwhere its butter-like qualities contribute to flavorand appetizing golden brown color. Melt marga-rine slowly to prevent burning. Wait until mar-gar ine is hot before adding food. Be sure food isdry - dampness will prevent proper browning. 14

Certain meatsand fish may be fr ied in a hotoven. Drizzling with melted margarine contr ib-utes to browning and fried flavor. Brushingwith margarine also keeps baked and broiledfoods moist, promotes even browning.

O VE N FR IE D FISH cup milk'l '2 teaspoon instant minced onion l 2 cup fine dry bread crumbs

1 teaspoon basil leaves1 pound fish fill ets

cup Blue Bonnet Margar ine, melted

Combine milk and instant minced onion; letstand 10 minutes. Blend together crumbs andbasi l leaves. Dip fi llets in milk mixture and thenin bread crumbs. Place in greased shallow bakingpan. Top with any remaining crumbs and milk.Drizzle with melted Blue Bonnet Margarine. Bakein hot oven (425° F.) about 25 minutes, or untildone. Makes 3 servings.



15

FR I E D FL OU N D E R W IT H M U ST A RD SA UC E

6 large f lo un der f il l et s about 11/2 pounds)

egg2 tabl esp oo ns cold w ater

F ine dry bread crumbs cu p B lue B on net M arg ar ine2 tab lespoons f lour2 tab lespoons prepared mustard

1 2 teaspoon saltDash whi te pepper

egg yolk, slightly beaten1 cup mi lk1 tabl esp oo n lemon [u ice

Wipe fille ts with damp paper towels; dry thor-

oughly. Beat egg with water. Dip fil let s into eggmixture , then coat with bread crumbs; set aside.Melt 1/4 cup Blue Bonnet Margarine in a small

heavy saucepan. Stir in f lour, prepared mustard,salt and pepper. Cook over low heat, stirr ing,until mixture issmooth and bubbly. Remove fromheat . Combine egg yolk and milk; gradually addto flour mixture . Return to heat and bring mixtureto a boil, stirring constantly. Cook 1 minutelonger. Remove from heat and cover.

In a large skillet melt 1/4 cup of the remainingBlue Bonnet Margarine. Add as many fillets aswil l f it in skillet without crowding. Fry over mod-erate heat until golden brown on underside, about2 to 3 minutes. Carefully turn fil let s and quicklybrown other side, about 2 to 3 minutes. Repeatwith remaining margarine and breaded filletsuntil all fillets are fried. Arrange on heated platter.

Reheat mustard sauce. Add lemon juice andblend in thoroughly. Serve hot with fr ied fi llet s.Makes 4 to 6 servings.

F IE ST A SH R I M P SA U TE

cu p B lu e B onn et M arg ar ine2 po un ds raw [u mbo shr imp , p eel ed

and deveined2 cops sl iced fresh mushrooms

cup sliced scallions cup d iced green pepper

1 1 2 teaspoons saltDash pepper

cup sliced pimiento1 teaspo on lemo n iui ce1 tablespoon cornstarch

H ot cooked r i ce

Melt Blue Bonnet Margarine in large skil let.Add shrimp, fresh mushrooms, scallions, greenpepper, salt and pepper. Saute, stirring occasion-al ly, unti l shrimp is done, about 5 minutes.

Stir in pimiento and lemon juice. Heat thor-oughly.

Using a slotted spoon, remove shrimp to aplatter; keep warm. Add cornstarch to liquid inskillet. Cook over medium heat, stirring con-stantly, unti l mixture start s to boil. Spoon overshrimp. Serve with hot cooked rice. Makes 4 to6 servings.

N O R W EG I A N M EA T BA LL S < J

2 tab lespoons Blue Bonnet Margar ine1 2cup f in ely cho pp ed on ion1 pound gr ound chuck

pound gr ound l ean por k1 2cup f ine dr y br ead cr umbs3 Mcup mi lk

egg, slightly beaten2 teaspoons sugar

2 teaspoons salt1 2 teaspoon ground nutmeg teaspoon ground allsp ice3 tab lespoons f lour

teaspoon pepper2 cups l igh t cream

Fiesta Shr imp Saute, Norweg ian Meat Bal ls



Melt Blue Bonnet Margarine in large skillet;add onion and cook until tender. Combine withground chuck, ground pork, bread crumbs, milk,egg, sugar, 2 teaspoons salt, nutmeg and allspice.Shape into 1-inch meat balls.

Brown meat balls in skillet, shaking pan fre-quently to keep meat balls round and to obtaineven browning. As meat balls are cooked andbrowned remove from skille t and keep warm.

Blend flour, 1/2 teaspoon salt and pepper intodrippings in skillet. Cook over low hea t, stirring,until mixture issmooth and bubbly. Remove fromheat and gradually stir in cream. Return to heatand bring mixture to a boil, stirring constantly.Cook 1 minute longer. Add meat balls and blendwell. Makes 6 servings.

SAVORY BROILED STEAK cup Blue Bonnet Margar ine, so ftened2 tab lespoons grated onion1 med iu m clove gar l i c, minced

teaspoon salt

teaspoon oregano, crushed teaspoon marjoram, crushed teaspoon thyme, crushed teaspoon pepper

1 2-pou nd) st eak, 1 -inch thi ckCombine Blue Bonnet Margarine, onion, gar-

lic , salt, oregano, marjoram, thyme and pepper;blend well. Place steak on broiler rack.

Broil 3 inches from heat, basting frequentlywith margarine mixture. Broil to desired done-ness. Makes 4 to 6 servings.

SCHNITZEL A L A HOL STEIN

cup unsif ted f lour1 teaspoon salt teaspoon pepper5 eggs1 tabl espoo n mi lk1 p oun d vea l cut let s 4 pieces)

F ine dry bread crumbs6 tab lespoons Blue Bonnet Margar ine

Combine flour, salt and pepper on a sheet ofwax paper. Beat 1 egg and milk together. Dip

veal cutlets in flour mixture, then in egg-milkmixture and finally in bread crumbs. Saute in 4tablespoons Blue Bonnet Margarine over mod-erate heat. Brown about 7 minutes on each side,or until cutlets are cooked. Remove to warmplatte r and keep warm.

In another skillet , fry the remaining 4 eggs in2 tablespoons Blue Bonnet Margarine. Whencooked, top each cutlet with eggs. If desired,garnish with anchovies and capers. Makes 4servings.

RED FLANNEL HASH

cu p B lue B onn et M argar ine 3 cu p chopp ed on io n cup chopped green pepper1 can 12 -oun ce) co rned beef , f in ely cho pped

about 1/2 cups)1 cup coo ked diced po tatoes1 can (8 -ounce) sl iced beets, d rained and d iced egg1 teaspoon Worcestershire sauce

teaspoon salt teaspoon pepper

Melt Blue Bonnet Margarine in a large skillet.

Add onion and green pepper. Saute, stirring, untilvegetables are tender, about 5 minutes. Using aslotted spoon, remove vegetables from skillet andcombine with corned beef, potatoes, beets, egg,Worcestershire sauce , salt and pepper. Mix thor-oughly. Press into skillet and heat until mixtureis hot and bottom is browned. Makes about 4servings.

16



VEGET LES

The use of vegetables has steadily increasedsince the beginning of the twentieth century-and the trend is expected to continue. Coupledwith greater awareness of their nutrient value isthe availability of an ever-increasing variety ofvegetables throughout the year - fresh, frozenand canned.

As a group, vegetables are valued for vitaminsand minerals; most are low in calories and pro-tein. They are an appetizing addition to any menuwhere they provide color, flavor and texture con-trast for other foods.

Vegetables may be cooked alone or in endlesscombinations. The most popular method of prep-aration is boiling or steaming. To retain nutrientva lue of fresh and frozen vegetables , they shouldbe cooked in a small amount of salted water untiljust tender when tested with a fork. Overcooking

17 will not only rob vegetables of their nutrient

value, but cause changes in texture and flavor.Canned vegetables should be heated in their ownliquid; they do not require additional cooking.

The right degree of seasoning is essential ifvegetables are to be appetizing. A simple mixtureof salt, pepper and melted margarine is all it takesto accentuate the natural flavor and moistencooked vegetables. Herbs added to the margarineprovide extra zest, as do cheese sauce, creamsauce, etc.

ORN PU ING

V 4 cup B lu e B on net M argar ine'l'2 cup ch op ped o nionV 4 cup chopped green pepper2 tab lespoons chopped p imien to2 eggs1 can 1-po un d 1-ounce) cream styl e co rn

cup fi ne dr y br ead cr umbs1 teaspoon salt

teaspoon pepper

< J

Corn Pudding, Fest ive Limas

Melt Blue Bonnet Margarine in a skillet. Addonion, green pepper and pimiento. Saute untiltender.

Beat eggs. Add corn, bread crumbs, salt, pep-per and sauteed vegetables. Pour into 1-quartcasserole. Set in hot water and bake in moderateoven (350° F.) about 45 minutes, or until firm.Makes 4 servings.·

F EST I V E L I M A S

2 tab lespoons Blue Bonnet Margar ine1 ch icken bo ui l lon cube1 teasp oo n inst ant minced on ion1 package 10-ounce) frozen Fordhook Lima beans2 tab lespoons chopped p imien to1 tab lespo on f rozen cho pp ed ch ives2 teaspoons parsley f lakes

Melt Blue Bonnet Margarine in a small heavysaucepan. Add chicken bouillon cube and mincedonion. Cook, stirring constantly, until bouilloncube is dissolved. Add Lima beans, pimiento,chives and parsley flakes. Cook, covered, overmedium heat, until beans are tender, about 12minutes. Makes 3 servings.

A L OH A Y A M S

1 can (14'l'2 -ounce) sliced pineapple6 tab lespoons Blue Bonnet Margar ine3 tab lespoons brown sugar

teaspoon salt teaspoon pepper

2 cups hot mashed sweet potatoes

Drain pineapple, reserving 2/3 cup pineapplesyrup. Melt 2 tablespoons Blue Bonnet Margarinein a small skillet. Stir in brown sugar and 1/3 cuppineapple syrup. Place pineapple slices in syrupand glaze until lightly browned on both sides.Remove pineapple slices to a small heated plat-te r. Reserve brown sugar syrup.

Stir remaining 4 tablespoons Blue Bonnet Mar-garine, salt and pepper into hot mashed sweetpotatoes. Mix until we ll blended. Add remaining



1/3 cup pineapple syrup. Spoon mashed sweetpotatoes onto glazed pineapple slices. Pour re-served brown sugar syrup over mashed potatoesand serve . Makes 4 servings.

H OM E FRY SCR AM BL E4 cups sliced potatoes

1 4 cup Blue Bonnet Margarine1 large onion, sl iced

1'l'2 teaspoons salt1 4 cup chopped parsley

Soak sliced potatoes in cold water for 15 min-utes. Drain and pat dry with paper towels.

Melt Blue Bonnet Margarine in large skillet.Add potatoes, onion and salt. Cover and cookuntil potatoes are almost tender. Remove coverand brown mixture, turning occasionally. Sprinklewith parsley. Makes 6 to 8 servings.

V E G ETA B L E SA U C E RY

Cu rr y Sau ce <l1 4 cup Blue Bonnet Margarine1 4 teaspoon curry powder

Melt Blue Bonnet Margarine in a small sauce-pan. Stir in currvpowder. Serve over cooked Limabeans, corn or onions. Store any remaining saucecovered in refrigerator. Makes 1/4 cup.

Ch iv e Par sl ey Sau ce <l1 4 cup Blue Bonnet Margarine

1 tablespoon minced chives1 tablespoon minced parsley

Prepare as directed above.Serve over cooked potatoes, cauliflower or

zucchini. Makes 1/3 cup.

Her b Sau ce <l'l'2 cup Blue Bonnet Margarine1 4 teaspoon crushed rosemary leaves1 4 teaspoon thyme leaves

Prepare as directed above.Serve over cooked peas, green beans or zuc-

chini. Makes 1/2 cup.

18

Vegetable Saucery: Curry Sauce, Chive Parsl ey Sauce, Herb Sauce (left to right)



CHAPTER 2

19

PAR Y TIME TREATSEverycook wants to put her best food forward

at party time. That 's why it doesn't pay to experi-ment on guests. Practice party foods on your ownfamily. When you've mastered the basicsand canprepare pastries and cakes with confidence, therest is a matter of frills and furbelows.

COOKIESCookie baking is perhaps the best way to star t

learning the art of dessert-making. Cookies fallinto five main categories: bar cookies such asbrownies; drop cookies which are pushed froma spoon onto baking sheets; refrigerator cookieswhich are chilled before baking; spritz cookieswhich are pushed through a special press; androlled cookies which are cut in shapes.

PRALINE BROWNIES cup Blue Bonnet Margar ine, softened

1 cup sugar2 eggs1 cup unsifted flour2 squares (1 ounce each) unsweetened

chocolate, melted1 cup chopped Plante rs o r Southern Be lle Pecans

Cream Blue Bonnet Margarine; gradually addsugar. Blend in eggs and beat until light andfluffy. Add flour and chocolate. Mix thoroughly.Stir in Planters or Southern Belle Pecans. Spreadevenly in a well greased 9x 9x 2-inch baking pan.

Bake in moderate oven (350° F. ) for 25 min-utes. Remove from oven; spread Praline Toppingevenly over brownies and return to oven for10 minutes. Cool in pan. Cut. Makes about 16

brownies.Praline Topping

Combine % cup firmly packed light brownsugar, % cup chopped Planters or Southern BellePecans, 1/4cup Blue Bonnet Margarine, melted, 2tablespoons milk and 1/2teaspoon vanilla extract.Blend thoroughly.

OLO FASHIONED SUGAR COOKIES1 cup Blue Bonnet Margarine, sof tened1 cup sugar egg1 teaspoon almond extract

teaspoon vanilla extract2 cups unsifted flour

1 teaspoon cream of tarta r1 teaspoon baking soda

SugarIn a large bowl cream together softened Blue

Bonnet Margarine and 1 cup sugar. Mix in egg,almond extract and vanilla extract. In a separatebowl blend together flour, cream of tartar andbaking soda. Stir into margarine mixture. Blendwell. Cover with aluminum foil and refrigerate2 hours.

On a l ightly floured board, roll cookie doughout to Va-inch thickness. Using a 21/2-inch roundcookie cutter, cut out circles and place on greasedbaking sheets.

Bakein a moderate oven (350° F.)about 8 min-utes, or unti l done. Remove from baking sheetsand coolon wire racks.Sprinkle with sugar whilestill hot. Makes about 5 dozen cookies.

Soft Molasses Cookies, Brown Sugar Spritz



[> SO FT M O L A SSE S C OO K I ES cup Blue Bonnet Margar ine, softened1 2 cup sugar cup molasses

1 egg2 cups unsifted flour1 1 2 teaspoons ground ginger

1 teaspoon ground cinnamon teaspoon salt

2 teaspoons baking soda cup water

Cream Blue Bonnet Margarine and sugar to-gether until light and fluffy. Blend in molassesand egg; beat well.

Combine flour, ginger, cinnamon and salt . Dis-solve baking soda in wate r. Add flour and bakingsoda mixtures alternately to margarine mixture;blend well after each addition.

Drop by tablespoons onto greased and flouredbaking sheets. Bake in hot oven (400° F.) for 10minutes, or until done. Remove from bakingsheets and coolon wire racks. Makes about 3dozen cookies.

l> BR OW N SU G AR SPR IT Z

1 cup Blue Bonnet Margar ine, softened 4 cup firmly packed l ight brown sugar

egg yolk1 2 teaspoon vanilla extract teaspoon salt2 cups unsifted f lour

Cream Blue Bonnet Margarine and brownsugar together until light and fluffy. Beat in eggyolk, vanilla extract and salt. Blend in flour. Kneadseveral times until dough is soft and pliable. Pressdough through cookie press onto greased bakingsheets. Decorate if desired.

Bake in moderate oven (350° F.) about 8 min-utes, or until lightly browned. Remove from bak-ing sheets and coolon wire racks. Makes about8 dozen cookies.

Southern Pecan Pie

PI ES A N D T A R T S

A good pastry crust is tender and flaky, itscolor an even golden brown. It takes practice todevelop the skill of pastry making, so beginnerstake heart Keep your fill ings simple and devotefull attention to the crust.

There are a few basic rules for good pastry. Tostart, all materials used in making the dough

should be as cold as possible. The water used tomoisten the dough should be iced. Water shouldbe used sparingly - too much will make a tough,cracker-like crus t which shrinks in the pan.

Blue Bonnet Margarine , which tastes like but-ter and bakes like butter, makes excellent piecrust that can be handled without getting tough.

Pastry should be handled lightly. (For easierhandling, roll out between two pieces of waxpaper. ) For a perfect round pastry, roll with lightstrokes from center to outer edges, an equalnumber in each direction. Seal cracks as theyappear.

Pastry dough may be stored for a week or morein the refrigerator wrapped in wax paper orplastic wrap; it may also be frozen.

20

SO UT H ERN PEC AN PI E

1 cup unsifted flour1/2 teaspoon salt1/3 cup Blue Bonnet Margarine

3 to 4 tablespoons ice water1 cup sugar

cup light corn syrup cup Blue Bonnet Margarine

3 eggs, beaten % cups Planters or Southern Belle Pecans

1 teaspoon vanilla extract teaspoon salt

Combine flour and 1/2 teaspoon salt in a bowl.Cut in 1/3 cup Blue Bonnet Margarine with pastryblender or two knives until mixture resemblescoarse meal. Stir in ice water; mix well.

[>



21

On lightly floured board, roll out dough to fita 9-inch pie plate. Transfer to plate and trim edgeleaving 1/2inch overhanging. Fold edge under andflute by placing left forefinger against inside ofpastry r im and pinching outside with r ight thumband foref inger. Repeat all around rim.

Blend sugar, syrup and 1/2 cup Blue BonnetMargarine in a saucepan. Cook over mediumheat, stirr ing constantly, until mixture comes to aboil. Blend hot mixture slowly into beaten eggs.Stir in Planters or Southern Belle Pecans, vanillaextract and 1/steaspoon salt. Pour into pie shell.

Bakein moderate oven (375° F.) about 30 min-utes. Servewarm or cold, topped with vanilla icecream, if desired. Makes one 9-inch pie .

APPLE CREAM PIE2 cups uns if ted f lour1 teaspoon sal t

cup Blue Bonnet Margarine6 to 7 tablespoons ice water

1 cup sugar1 teaspoon ground cinnamon7 cups sl iced pared apples

1/2 cup seedless raisins2 tablespoons Blue Bonnet Margar ine

1/2 cup heavy cream

Measure flour and salt into a bowl. Cut in 2/J

cup Blue Bonnet Margarine with pastry blenderor two knives until mixture resembles coarsemeal . Sti r in ice water; mix well.

On light ly floured board, roll out dough tofit a 9-inch pie plate . Transfer to plate and trim offextra edge leaving 1/2-inch overhanging.

Combine sugar and cinnamon. Mix well withapples and raisins. Pile into pie plate. Dot topwith 2 tablespoons Blue Bonnet Margarine.

Roll out remaining 1/2pastry and cut 2-inch slitsin center. Cover pie; fold edge of top pastry underedge of lower past ry and press firmly together.Make ridges around rim by pressing with tines ofa fork or f lute edge. To prevent excessive brown-ing, cover edges with aluminum foil and bake onlowest rack of oven. Remove foil 15 minutesbefore end of baking time.

If a glaze is desired on crust, brush with milkand sprinkle with sugar.

Bake in hot oven (425° F.)50 minutes. Remove

pie from oven and pour cream through slits intop of pie. Bake 5 minutes longer. Makes one 9-inch pie.

GOLDEN PASTRY TARTS1 cup unsi fted flour

1/2 teaspoon salt cup Blue Bonnet Margarine

3 to 4 tablespoons ice water

Measure flour and salt into a bowl . Cut in BlueBonnet Margarine with pastry blender or twoknives until mixture resembles coarse meal. Stirin ice water; mix well.

On lightly floured board, roll out dough toabout 1/sinch thickness. Cut into 5-inch circlesusing cookie cutter or saucer. Pressagainst sidesand bottom of 31/2inch tar t shells (1- inch deep).Use as unbaked shell s or bake in hot oven (425°F.)about 12 minutes, or until golden brown. Cooland fill with fresh fruit, prepared pudding orother desired filling. Makes 10 tar t shells.

CAKE FROSTINGSYoung or old, a party just isn' t a party without

a cake. For a light, high cake, simply remembera few rules: measure ingredients accurately, fol-low mixing inst ructions to the letter and bake asdirected. If using a packaged mix, fol low direc-tions on the package carefully. Cool cake onwire racks before frosting.

First choice for f rost ings is Blue Bonnet Mar-garine with farm-fresh flavor and creamy smoothtexture. Soft Blue Bonnet, which spreads in-stantly even used right from the refrigerator,makes frostings that spread easily without tearingthe most fragile cakes. Whipped Blue Bonnetalso makes fluffy light frostings.

NO COOK LEMON CREAM FROSTING6 cups unsifted confectioners sugar (about)

cup Blue Bonnet Margar ine, softened cup lemon juice

1 teaspoon vanilla extract

1 teaspoon grated lemon peelIn a small deep mixer bowl, gradual ly cream

3 cups confectioner s' sugar into sof tened BlueBonnet Margarine. Blend in lemon juice, vanillaextract and grated lemon peel. Beat in enoughadditional confectioners' sugar to make a smoothspreadable frosting. Makes 3 cups, enough to filland frost one 8- or 9-inch layer cake.

BIT O MOCHA ICING

4 squares (1 ounce each) unsweetenedchocolate

cup Blue Bonnet Margarine

1 tablespoon Chase & Sanborn InstantCoffee

teaspoon salt1 2 cup boiling water

4 cups unsifted confectioners sugar (about)

Melt unsweetened chocolate in top of a dou-ble boiler over hot water. Blend in Blue BonnetMargarine, Chase Sanborn Instant Coffee, salt



and boiling water; allow mixture to cool. Gradu-ally add enough confectioners' sugar to make asoft spreadable frosting; mix until we ll blended.Let stand about 5 minutes. Makes enough to filland frost one 8- or 9-inch layer cake.

CREAM PUFF PASTRIESCream puffs, beloved of party-goers every-

where, are hollow pastry shells filled withwhipped cream, pudding or custard. They areprepared from a cooked, paste-like mixture offlour, water, margarine and eggs which swells asit bakes forming hollow puffs.

Cream puffs vary in size from three to sixinches indiameter. They may be filled with cheese,meat or fish for hors d'oeuvres, or with a varietyof sweet mixtures for dainty desserts.

CREAM PUFFS1 cup water

1/2 cup Blue Bonnet Margarine

1 cup unsifted flourV 4teaspoon salt4 eggs

Heat water and Blue Bonnet Margarine in asaucepan until the water is boiling and margarinehas melted. Lower heat and add flour and salt allat once. Beat vigorously until mixture leaves thesides of the pan. Remove from heat. Add eggs,one at a time, beating well after each addition.Continue bea ting until mixture is smooth.

Drop mixture on a lightly greased baking sheetto form 10 puffs, dividing the mixture evenly.

Bake in a hot oven (400° F.) for about 50 min-utes, or until done. Remove from baking sheetand coolon wire racks.

When puffs are cool, cut off tops; scoop outsoft dough. To serve, fill with whipped cream,pudding or custard; replace tops. If desired, se rvewith chocolate or butterscotch sauce. Makes 10puffs.

CHAPTER 3

IN FO RM AL E NT ERTA IN IN G The glory of the house is hospitali ty, reads a

19th century fireplace motto. As true today aswhen it was written, there is no more graciousway to entertain friends than in your own home.Parties, whether simple or elaborate, are a partof family living; they can also be one of the mostrewarding aspects of being a homemaker.

For the inexperienced hostess, buffet-styleservice is easy to manage and offers special ad-vantages where space is limited. By nature in-formal, buffets are readily adapted to any occa-sion, and are flexible as to size, location, menu,hour, etc.

Buffet MealsA good party needs planning, and there is

nothing more soul-satisfying to the hostess than asuccessfully staged soiree. For buffets, the menuas well as seating, setting, decorations and serv-ing equipment should be carefully plotted so theparty will run itself.

Placement of the buffet - whether it's the din-ing room table, sideboard, bar or desk - shouldallow ample room for guests to move around andhe lp themselves. Place it near the kitchen, if pos-sible, for easy serving and quick refills.

Consider seating of the guests, too. Each per-son should have a place to rest his plate: a tray-table, or coffee or end table. Many hostesses liketo set up card tables so guests can eat in comfort.

Easy to serve and easy to eat is the rule forbuffet menus. Wisest choices are foods that canbe prepared in advance or cooked with a mini-mum of attention, so the hostess can be a hostessand mingle with her guests.

Casseroles are favorites for economy whenserving a crowd as well as for easy off-the-Iap

eating.Keep hot foods hot in a chafing dish, warmeror electric hot tray. Cracked ice helps keep coldfoods cold, re lishes crisp and margarine firm.

Blue Bonnet Margarines with their large-family-style economy are a big boon to the budget whenyou're cooking in quantity. As a table spread,Whipped Blue Bonnet goes 32 people further.

22



INDIAN CURRY BUFFET(For 8 to 10 guests)

Because they can be eaten easily without theaid of a knife, curries are popular buffet items.

Curry sauce is basical ly a medium white sauceflavored with curry powder, a special blend ofspices which gives a dist inct ively pungent flavorand sunny yellow color.

MenuShrimp Curry*

RiceCondiments

(Chopped Peanuts, Toasted Coconut,Chopped Green Pepper,

Chutney and Raisins)Fresh Fruit Cup with Sherbet

Tea

23* SH RIM P C UR RY

6 tab lespoons Blue Bonnet Margar ine cu p cho pped o nion2 cloves garlic, crushed

cup unsif ted f lour2~ teaspoons curry powder ~ teaspoons salt

~ t easp oon w hi te pep per3 cups chicken bou il lon1 l arge appl e, t hi nl y sl iced wi th ski n on4 cup s co oked , shel l ed an d d eveined sh rimp

H ot cooked r i ceMelt Blue Bonnet Margarine in Dutch oven or

large heavy saucepan. Saute onion and garlic in

margarine unti l tender, about 5 minutes . Blend inflour, curry powder, salt and pepper. Cook overlow heat, stirring, until mixture is smooth andbubbly. Remove from heat and gradually stir inchicken bouillon, then add apple slices. Cookmixture 5 minutes over medium heat. Stir inshrimp; heat through. Serveover hot cooked rice.Makes 8-10 servings.

Shr imp C ur ry

CHICKEN COOKOUT(For any number of guests)

Most efficient way to entertain during thewarm summer months is in your own backyard.

More economical than steak when cooking fora crowd are these foil-wrapped packages ofchicken, vegetables and rice. Designed for fairweather or foul, our Meal 'n One Cookout maybe cooked over coals or baked in the oven.

MenuMeal'n One Cookout>

Crusty Rolls Blue Bonnet MargarineWatermelon

Iced Coffee or Tea

*MEAL IN ONE COOKOUT

For each serving:1 p iece quar tered frying chicken1 smal l tomato, halved1 smal l onion , halved2 mush roo m caps2 g reen p epp er r ings

~ cup gr een beans, f resh or f rozen cup inst an t r i ce~ cup water1 t abl espo on B lue B onn et M arga rine

~ teaspoon Worcestersh ire sauceSalt to tastePepper to tastePaprika

Cut a 40-inch length of heavy duty aluminumfoil; fold in half. Bring up sides to make a wellfor liquid. Place chicken, tomato, onion, mush-rooms, green pepper and green beans just offcenter of folded foil. Add rice, water, Blue BonnetMargarine, Worcestershire sauce, salt, pepper andpaprika.

Fold foil over food; seal edges. Cook overglowing coals or bake in hot oven (425°F.) about1 hours , or unti l tender. Turn package every 20to 30 minutes. Makes 1 serving.



HOT N HEARTY BUFFET(For 25 guests)

Long wintry nights call for hot In' hearty mealseven when you cater to a crowd. A main dishthat can be prepared in advance and reheatedjust before serving is the obvious preference.Boeuf en Casserole is just such a dish. Hotnoodles which accompany it cook in a few min-utes while you toss the salad.

MenuBoeuf en Casserole*

NoodlesTossed Green Salad

Bread Sticks Blue Bonnet MargarineChocolate Ripple Ice Cream with Mint Sauce

Coffee or Tea

*BOEUF EN CASSEROLE10 pounds beef chuck or round, cut in

2-inch cubes2 cups uns if ted f lour3 tablespoons salt2 teaspoons pepper

l 2cups Blue Bonnet Margarine4 carrots, diced4 onions, sliced1 quart tomato juice4 bay leaves

Dredge beef in flour seasoned with salt andpepper. Melt Blue Bonnet Margarine in Dutchoven or large heavy skillet or saucepan. Add beef,a small amount at a time, and brown well on allsides. After all the beef is browned, return toDutch oven or skillet. Add remaining ingredients.Cover and simmer over low heat about 1 1 2 hours,or until tender. Makes 25 servings.

CHAPTER 4

FORMAL ENTERTAININGOf all the forms of entertaining, a seated din-

ner is the most gracious - and most challengingfor the hostess. The prompt and perfect serviceof a sit-down meal is not only a matter of plan-ning, but of coordinating duties between hostand hostess.

The number of guests will be limited by thesize of your dining table. Seating arrangementsshould be worked out beforehand to alternateladies and gentlemen, and separate husbands andwives. The hostess should sit nearest the kitchen, .

(directly opposite the host. Unless plates are filledin the kitchen, the host is responsible for servingthe meat; the hostess se rves the dessert.

Dinner for company ought to be somethingspecial, but don't overdo it. Plan the meal to fityour skill in cooking. Rehearse new recipes onfamily .. Include only one spectacula r - whetherit's the main course or dessert - per menu andconcentrate on it. Keep the other foods simple.Do as much as possible beforehand. Advancepreparation makes for a more relaxed and happyhostess.

In choosing the menu consider time ava ilablefor shopping and pre-preparation; money in thefood budget; space available for prepara tion andserving; equipment for cooking (including size ofoven and refrigerator); serving pieces (casseroles,china, silver, etc.); ease of serving.

Plan the entree first since it is the main part ofthe meal. The largest portion of the food budgetshould be spent on foods served for this course.Meat, usually the featured dish, is also the mostcostly item, so look for good buys or use recipesthat extend more expensive cuts.

The first course should whet the appetite, notsatisfy it. It should complement the main course.It need not be fancy or expensive. If served withpre-dinner drinks, the appetizer is usually passedon plates or trays. If it is served at the table, the

first course should be in place when guests areseated. Plates may be removed or placed to oneside before the entree is served.

Salad may be served as a first course, California-style, in which case it should be on the tablewhen guests are seated. It may also be servedwith the meat course or by itself after the meathas been removed.

Dessert may be served at the table by thehostess or in another room. Coffee may be pouredat the table or served from a cart or tray in theliving room.

Following is a basic menu with recipes for aseated dinner for eight guests. If time permits, itmay be prepared entirely from scratch. How-ever, such items as the French bread and canapesmay be purchased; prepared Hollandaise Saucemay be substituted. Much of the work may bedone in advance, the items re-heated just beforeserving.

24



MenuStuffed Mushroom Caps

Shrimp RoundsChicken Kiev

Parslied Rice Broccoli with Hollandaise SauceFrench Bread Blue Bonnet Margarine

Pears Helene

Coffee or Tea

25

ST UFFE D M U SH RO O M C A PS

24 medium-sized fresh mushrooms5 tab lespoons Blue Bonnet Margar ine2 tab lespoons f inely chopped onion

cup f ine d ry b read crumb s2 tab lespoons f inely chopped parsley1 en velope inst ant beef broth mix

Generous dash pepper1 tab lespoon heavy cream

Wash and dry mushrooms. Remove stems;chop finely. Melt 3 tablespoons Blue BonnetMargarine in a large skillet. Add chopped mush-room stems and chopped onion. Saute, stirringoccasionally, until tender, about 5 minutes. Stir n bread crumbs, parsley, instant beef broth mix,pepper and heavy cream. Place mixture in bowl;set aside.

In same skil let, melt remaining 2 tablespoonsBlue Bonnet Margarine. Place mushroom caps in

skillet, cup side up. Saute gently until tender,about 5 minutes. Remove from heat. Fill withprepared crumb mixture. Refrigerate unti l readyto serve.

Before serving, place filled mushrooms inapreheated broiler, 3-inches from source of heat .Broil about 3 minutes, or until crumb mixture isbrowned. Makes 2 dozen.

Chicken Kiev on Parsl iedRice

SH R IM P R OU ND S l 2 cup prepared French dressing1 tab lesp oon lemon jui ce

24 medium-sized shr imp, cooked and cleaned cup Blue Bonnet Margar ine, so ftened1 hard-cooked egg, finely chopped2 tablespoons drained horseradish

24 toast rounds about 13/4- inches in d iameter)Mix together French dressing and lemon juice.

Stir in shrimp. Cover bowl tightly. Chill at least1 hour.

Blend together Blue Bonnet Margarine, hard-cooked egg and horseradish. Spread mixture overtoast rounds. Top each round with a marinatedshrimp. Garnish, if desired, with small parsleysprigs or chopped parsley. Cover and chill untilready to serve. Makes 2 dozen canapes.

C > C HI CK E N K I EV

Chicken Kiev has a reputation for haute cuisinedespite its basic simplicity. It is prepared with

boned chicken breasts which are pounded untilthin, then wrapped around a mixture of herbsand margarine and fastened at al l edges so fil lingcan 't escape. The rolls are then dipped in egg andcrumbs and deep fried to a golden goodness.

Following these directions, Chicken Kiev isrelat ively uncomplicated. You can save a step bypurchasing boned chicken breasts. Chicken Kievmay be served plain or with mushroom sauce; itis traditionally accompanied by rice.

4 large w ho le breast s of chi ckenwithou t wing bones attached

2 3 cu p B lue B onnet M arga rine cup chopped chives1 teaspoon salt

Dash pepper2 eggs2 tab lespoons milk

cup s f ine dry bread crumbsPlanters Peanut Oil



Cut chicken breasts in half along ridges ofbreast bone. Carefully skin and bone each halfwithout cutting through flesh. Place each piecebetween sheets of wax paper. Pound very thinwith smooth-surfaced meat hammer or rollingpin; do not tear flesh. Remove wax paper.

Place 11 2 tablespoons Blue Bonnet Margarinein the center of each breast. Combine chives,salt and pepper; sprinkle over margarine. Rolleach breast and overlap sides so that margarinemixture is completely enclosed; the flesh willadhere without toothpicks or skewers.

Beat eggs and milk together. Roll chicken inbread crumbs, then in egg mixture and again inbread crumbs to coat evenly. Refrigerate at least20 minutes to let coating set.

Frychicken rolls in deep hot (370° F.) PlantersPeanut Oil until well browned on all sides, about8 minutes. Drain on paper towels. Serve hot.Makes 8 servings.

P RSLIED RICE

3 cups water1 h cups r ice1 /2cup f inely chopped onion cup Blue Bonnet Margar ine

V teaspoons salt3 1 cup chopped parsley

Combine water, rice, onion, Blue Bonnet Mar-garine and salt in a saucepan; stir once. Coverand bring to a boil over high heat. Reduce heatand simmer until all the liquid is absorbed (seerice package for time). Stir in parsley and serve.Makes 8 servings.

ROCCOL I WITH HOL L ND ISE S UCE

3 packages (10 ounces each) frozen brocco li gg yolks

cup lemon jui ce cup Blue Bonnet Margar ine

Cook broccoli according to package directions.Meanwhile, in a heavy saucepan, beat egg yolksslightly; stir in lemon juice. Add 6 tablespoonsBlue Bonnet Margarine, place on low heat, andstir constantly until margarine is melted. Add theremaining 6 tablespoons margarine and continuestirring until margarine is melted and sauce isthickened.

Drain broccoli if necessary. Arrange in servingdish and top with sauce. Makes 8 servings.

FRENCH RE D

Among the easiest of home-baked yeast breadsis this long crusty loaf of French Bread. It s pre-pared by the new Rapidmix Method which e limi-nates the tricky step of dissolving yeast in warmwater. Instead, undissolved yeast is simply addedwith the dry ingredients.

A simple batter-type dough which does notrequire kneading, French Bread requires only onebowl for mixing. Really no more work than abatch of biscuits

3 to 31 2 cups unsi f ted f lour

4 teaspoons sugar11/2teaspoons salt1 package Fleischmann s Act ive Dry Yeast2 tablespoons Blue Bonnet Margarine, softened

1 cups very hot tap water (120°-130° F.)Corn meal

gg white, slightly beaten1 tab lespoon cold water

In a large bowl thoroughly mix 1 cup flour,sugar, salt and undissolved Fleischmann s ActiveDry Yeast. Add softened Blue Bonnet Margarine.

Gradually add very hot tap water to dry in-gredients and beat 2 minutes at medium speedwith electric mixer, scraping bowl occasionally.Add 1 cup flour, or enough flour to make a thickbatter. Beat at high speed for 2 minutes, scrapingbowl occasionally. Stir in enough additional flourto make a soft dough. Cover bowl tightly withplastic wrap; let rest for 45 minutes.

Stir dough down; turn out onto a heavilyfloured board. With floured hands mold into anoblong, 15 inches long. Taper ends. Carefullyplace on a greased baking sheet sprinkled withcorn meal. Cover; let rise in a warm place, freefrom draft, until doubled in bulk, about 40minutes.

With a sharp knife, make 5 diagonal cuts ontop of loaf. Bake in a hot oven (400° F.) for 25minutes. Brush loaf with combined beaten eggwhite and cold water. Return to oven; bake 15

minutes longer, or until done. Remove from bak-ing sheet and coolon wire rack. Makes 1 largeloaf.

PE RS HELENE

6 squares it-ounce each) semi-sweet chocolate1 /2cup l igh t corn syrup cup l igh t cream1 tab lespoon Blue Bonnet Margar ine

teaspoon vanilla extract1 qua rt vani l la i ce cream1 can (1-pound 14-ounce) pear halves

Place chocolate in top of double boiler; placeover boiling water and melt. Blend in corn syrup.Remove from boiling water and stir in lightcream, Blue Bonnet Margarine and vanilla extract.Pour into a small pitcher to cool.

Spoon ice cream into deep dessert dishes.Place a pear half in each dish. Top with choco-late syrup. Serve at once. Makes 8 servings.



CHAPTER 5

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SPECIALTIES OF THE HOUSEMany good cooks have built their reputation

on only one or two dishes. Whether it's an exoticmain dish, a home-baked bread, a glamorousdessert - or just a serving trick - develop a fewspecialties to dazzle guests and become yourtrademarks. Don't worry about serving themoften - guests will probably be disappointed ifyou don't.

MARGARINE FORMSMargarine is usually served in sticks or tubs

as it is packaged, or in the form of small pats cutfrom a stick. However, for special occasions, mar-garine may be shaped and molded into a varietyof intriguing shapes:

C U T O U T S: Soften Regular Blue Bonnet Mar- <lgarine. Roll out between two sheets of waxed

paper to 1/4-inch thick. Refrigerate or freeze untilthoroughly chilled and firm. Cut into shapes usingsmall cookie cutters. Place cut-outs on a bakingsheet and chill until serving time. Place one ortwo cut-outs on each bread plate.

ROSES: Soften Regular Blue Bonnet Margarine.Using pastry bag fitted with plain tube, make a

small dome for the basis of each rose. Next withflower tube make a row of petals snug againstthe dome. Make additional rows of petals, open-ing them away from center as they go toward theoutside of the flower. Add leaves using a leaftube, if desired. Place roses on baking sheet andchill until serving time. Place a rose on each

Margarine Forms: Cut-Out, Rose, Ball (lef t to r ight)



bread plate, or arrange in a single layer over adome of crushed ice in a bowl .

B A L L S :You will need a pair of special woodenpaddles available in most dime stores. Use well-chilled Regular Blue Bonnet Margarine. Preparea pan of boiling water and a bowl of ice water.Cut margarine into pats, 1/4 -inch thick. Dip the

wooden paddles into hot water then chill themin ice water. Shape pats of margarine into roughballs between the fingers then put one ontoscored side of paddle. With other paddle, rollmargarine around using light pressure until arough-textured ball is formed. Repeat dippingprocess if margarine begins to stick to paddles.

u ff a str ie s

Drop finished balls into ice water and refriger-ate until ready to serve. Heap in a bowl overcracked ice to keep firm.

M O L D S : These require special wooden moldscontaining an imprint and equipped with aplunger to release the margarine after it hasbeen shaped. Roll out softened Regular BlueBonnet Margarine between two sheets of waxpaper to 1/2 -inch thick. Chill thoroughly. Prepare apan of boiling water and a bowl of ice water. Dipmold in boiling water then in ice water. Pull upplunger and insert mold into margarine. Pressplunger down, imprinting the design on the mar-garine and forcing it out of the mold. Removeany excess margarine from mold and dip in hotand cold water before proceeding. Chill marga-rine molds until serving time. Serve over crackedice or place one or two molds on each breadplate.

C UR L S O R SH EL L S:A special gadget is neededfor these. Using a well-chilled stick of RegularBlue Bonnet, draw curling gadget over surface,

removing margarine in a thin curl. Drop curls inice water and chill until serving time. Serve inbowl over crushed ice.

28

P UF F P S TR IE SFlaky pastry or puff paste, the aristocrat of

pastries, is the pride of many a pastry chef andhome cook. I t is a very r ich dough made of flour,salt and ice water which (according to traditionalrecipes) is rolled out and folded into thi rds overa large quantity of margarine, then rolled outagain. This rolling-turning process is repeated sixtimes to spread the margarine evenly in the pas-try. The dough is refrigerated between rollings.When baked in a hot oven it expands rapidly,forming a thin, flaky pastry which is the basis ofNapoleons, turnovers, tarts, patty shells and othersweet treats.

Here, the classic puff paste has been modern-ized in two ways: (1) the rolling-turning pro-



cedure has been cut down to three times, and(2) Blue Bonnet Margarine is used to provide richbuttery flavor while keeping ingredient costs wellwithin the budget.

29

PU FF PA ST R Y T U RN OV E RS

2 cups uns if ted f lour l 2 teaspoon salt

cup Blue Bonnet Margarine l 2 cup ice water

Jelly2 tablespoons sugar

l 2 teaspoon cinnamon

In large bowl, combine flour and salt; cut in1/4 cup Blue Bonnet Margarine with pastryblender or two knives until mixture resemblescoarse meal. Add ice water; toss lightly until mix-ture clings together. Chill 10 minutes.

Roll out on lightly floured board to 1 4 -inchthickness (15 x 10-inch rectangle). Cut remaining% cup Blue Bonnet Margarine into small pieces

and sprinkle over middle third of pastry. Fold 1/3

pastry over middle; cover with remaining third.Give pastry a quarter turn; roll to 15 x 10-inch rec-tangle; fold asabove. Cover with wax paper andchill 10 minutes. Repeat procedure of two roll -ings, foldings and turnings; chi ll 10 minutes (orovernight, if desired).

Repeatprocedure of two rollings, foldings andturnings; chill 10 minutes. Cut pastry in half;return half to refrigerator. Roll to 9 x 12-inch rec-tangle. Cut into 3-inch squares.Place 1/2 teaspoonjelly in center of each square. Fold to form tri-angles; seal edges. Sprinkle lightly with cinna-mon-sugar combination. Remove remaining halfof dough from refrigerator and repeat procedure.

Place on baking sheets which have been cov-ered with heavy brown paper. Chill 5 minutes.Bake in hot oven (425°F.) 12 to 15 minutes. Re-move from paper immediately; coolon wireracks. Makes 24 pastries.

Crepes Suzette

C R E PE S SU Z E T T E ~ RECI PEI NDEX



C R E PE S SU Z E T T E

Crepe is the French word for pancake. Frenchpancakes are very thin and exceptionally light.When they are glazed in a hot orange sauce,doused with orange-flavored liqueur and ignited,they are called Crepes Suzette.

l> 3 eggs1 cup milk

3/4 cup unsifted f lour1 tablespoon sugar

; teaspoon salt l 2 cup Blue Bonnet Margarine cup sugar

1 teaspoon grated orange peel cup Cointreau

In a small mixing bowl beat eggs and milktogether. Beat in flour, 1 tablespoon sugar andsalt.

Pour 2 tablespoons batter onto a lightly greased5- or 6-inch skillet. Cook over medium heat untillightly browned and top is bubbly; turn andbrown other side. Fold each crepe in quartersand set aside.

In a large skillet or chafing dish melt Blue Bon-net Margarine. Add cup sugar and gratedorange peel. Continue cooking until mixture bub-bles. Place folded crepes in sauce and cook 5minutes , or unti l sugar starts to caramelize. Bastecrepes occasionally with sauce. Pour Cointreauover top and ignite. Serve immediately. Makes16 crepes.

This booklet is prepared by Standard BrandsIncorporated, makers of Blue Bonnet Margarines.For additional copies, write:

Standard Brands Educational ServiceP.O. Box2695Grand Central StationNew York, N. Y.10017

Aloha Yams Page 17Apple Cream Pie 21Beef Croquettes 12Beef Stew with Dumplings 12Bit-O-Mocha Icing 21Blue Bonnet Basic Muffins .. . . . . . . . . .. 7Boeuf en Casserole 24Broccoli with Hollandaise Sauce 26

Broiled Tropical Ham-wiches 10Brown Sugar Spritz 20California Spanish Omelet 13Cheese Souffle 13Chicken Kiev 25Chive-Cheese Corn Bread 7Chive Parsley Sauce 18Cinnamon Crumb Cake 7Cinnamon Honey Spread 8Confetti Chicken Salad Sandwiches. . . .. 9Corn Pancakes 6Corn Pudding 17Country-Style Pancakes 6Crabmeat Cheese Grill 9Cream of Spinach Soup 11Cream of Tuna Soup 11Cream Puffs 22Crepes Suzette 30Curry Sauce 18Feather-Light Waffles 6Festive Limas 17Fiesta Shrimp Saute 15French Bread 26Fried Flounder with Mustard Sauce 15Garlic Spread 8

Golden Pastry Tarts 21

Herb Sauce 18Home Fry Scramble 18Horseradish Spread 8 .Jam Crunch Cake . . . . . . . . . . . . . . . . . . .. 6Jelly Muffins 7Margarine Forms 27Meal In One Cookout 23Medium White Sauce 10

Mellow Mustard Spread 8Mushroom Sauce 12No-Cook Lemon Cream Frosting 21Norwegian Meat Balls 15Old Fashioned Sugar Cookies 19Oven Fried Fish 14Parslied Rice 26Pears Helene 26Popovers 7Praline Brownies 19Puff Pastry Turnovers 29Puffy Omelet with Cheese Sauce 14Red Flannel Hash 16Savory Broiled Steak 16Savory Fish Pie 11Schnitzel a la Holstein 16Shrimp Curry 23Shrimp Rounds 25Soft Molasses Cookies 20Southern Pecan Pie 20Stuffed Mushroom Caps 25Super Sub 9Thick White Sauce 10Thin White Sauce 10Toasted Peanut Butter Sandwiches 9

30

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