The Cincinnati Enquirer from Cincinnati, Ohio • Page 61

12 Food TITE CINCINNATI ENQUIRER Wednesday, April 7, 1971 Dip WineSometimes onaue oser uys Time It's Question THE CINCINNATI ENQUIRER (17 VINE OHIO 452H century; hence the large portions. I served this soup to my luncheon bridge club and it was a welcome change on a cold winter day. Some of those present requested the recipe to prepare at their vacation cottages In the North this summer." Mrs. Weber and Nelda Cook sent In an Enquirer clipping of many years back of three mock turtle soups, all quite similar, one of them being selected by Mrs. James Moore, too.

Mock Turtle Soup 6 pounds ground beef 2 pounds soup bones Next week we'll get to the creamed ground beef recipes, a couple of mock turtle soups and others. For question time we're looking for an upside down cake made from scratch and an old-fashioned float for a reader on the west side of town. Helga Kreltlnger has a recipe for making coffee liquer from a 90-year-old woman in Germany. She would like to make it but cant find one of the most Important ingredients in it. Does anyone know where to find weingelst (spirits of wine)? If we ca discover the ingredient, we'll share the recipe for the liquer.

Elizabeth Milz would like a recipe for root beer like her parents used to make years ago. And that Is all for this week. 2 cups milk, scalded 4 egg yolks, beaten 1 teaspoon vanilla 1 cup whipping cream, whipped Cook sugar, flour, salt and milk In top of a double boiler until thick, stirring constantly. Add beaten egg yolks. Cook- for 2 more minutes, stirring constantly.

Cool. Add vanilla and cream. CHOCOLATE FROSTING 1 square ((1-ounce) baking chocolate, melted 2i tablespoons cream 1 teaspoon butter 1 egg yolk Pinch salt 1 teaspoon vanilla 1 cup confectioners' sugar Mix chocolate with cream and butter. Beat In egg yolk, salt and vanilla. Beat with sugar.

COFFEE CREAM FILLING 1 cup whipping cream 1 tablespoon instant coffee 2 tablespoons confectioners' sugar 1 teaspoon vanilla Whip cream, coffee and sugar until stiff. Add vanilla. CARAMEL SAUCE 28 caramels cup water or coffee Melt caramels in water in top of double boiler. Stir until smooth. Cool.

PINEAPPLE MINT SAUCE 1 can (9 ounces) crushed pineapple i cup light corn syrup teaspoon peppermint extract Few drops green food coloring Mix all ingredients. Chill, if possible, before serving. Place tubes on their sides on an ungreased baking sheet about 3 inches apart. Chill 15 minutes. Bake In preheated 400-degree oven 18 to 20 minutes or until brown.

Remove from tube while still hot, using a twisting motion. Just before serving combine the sugar and vanilla. Beat until stiff and fill horns with a pastry bag and tip or an iced teaspoon. Makes 1 dozen. NOTE: Shells should be chilled.

Cream horn tubes are metal forms available at baking supply shops or gourmet sections of fine department stores. Buy cream horns no smaller than inches in length. Eclairs cup butter I cup boiling water 1 cup plus 2 tablespoons flour 1 teaspoon sugar Pinch salt 4 eggs Melt butter In boiling water. Add flour, sugar and salt all at once. Beat until mixture pulls away from 6ldes of pan.

Add eggs one at a time, beating smooth after each addition. Shape on greased cookie 6heet. Bake In preheated 400-degree oven for 20 minutes and then at 350 degrees for 25 minutes, or until brown and dry. Cool. Fill with ice cream, whipped cream or custard, after removing soft lnsldes from puffs.

CUSTARD cup sugar Va cup flour teaspoon salt triguing salad recipe. She says the -salad will keep for several days. "I make this and find it's excellent with ham. or ham sandwiches that are heated In. buns, buttered, then sprinkled with onion salt and spread with any type mustard." Cheddar Cheese Salad 1 bag tiny marshmallows 1 package shredded Cheddar cheese 1 package (1 cup) pecan pieces 1 can (No.

303) crushed pineapple 1 spray can whipped topping Vt cup mayonnaise Three to 4 hours ahead of serving time combine all Ingredients. Chill well. Cream Horns And Puffs For Gerry Baker of Newport, we have cream horns and cream puffs or eclairs for her to choose from. The cream horn comes from Ellen the puffs from Mrs. Robert Young.

There are eclair pans, she explains, but the eclairs can easily be piped from a pastry tube or shaped with a spoon. Although she gives the standard vanilla filling, she also Includes a less time consuming Coffee Cream filling and a rich caramel sauce for topping the eclairs or cream puffs. Cream Horns 1 package (10 ounces) frozen patty shells, thawed overnight in refrigerator 1 cup whipping cream 2 tablespoons sugar Va teaspoon vanilla On a well floured board or pastry cloth roll out patty shells, one at a time, into a circle. Turn dough over and trim to 6 Inches in diameter. Using a ruler, make marks in from edges every -lnch.

Starting at the outer edge cut circle into a continuous strip, 14-inch wide, using the markings as a guide. Unwind strip, taking care not to stretch, and cut in 2 equal pieces. Wrap each strip around a cream horn tube, starting at the narrowest end and overlapping edges. Dampen end and press lightly to seal. By PAT WILLIAMS Enquirer Food Editor A LETTER from Bob Doppes, district manager of John Oster Manufacturing points out that In the article on fondulng on the cover section a several weeks ago.

we neglected to Include the charming traditions that are as much a part of the Swiss fondue as the cheese. "To make fondulng; a little more festive, it Is traditional In both Switzerland and France, both of whom claim to have originated fondue, that If a would-be-dunker should lose a piece of bread from his fork while dipping it into the pot, he or she can be held accountable for the next bottle of wine. A variation, much more pleasant, Is that he or she can be "penalized" by having to kiss the person of his or her choice." Mr. Doppes added a more practical hint. To prevent splatter while meat fondulng, add 1 teaspoon salt to 3 cups of oil for cooking.

This will reduce, not eliminate, the splatter. You may also remember along with the fondue story, Bob Brumfleld had some relevant and irreverent remarks on the sub-Just. Not mentioned in our story was a recipe for cheese fondue which Bob had been very high on made by his friend Diane. An anonymous fan who said she was a member of a club of 50 asked for Diane's recipe. Here It Is plus two of Bob's which he says are lots less trouble and their taste Is "out of sight." One of Bob's quickie cheese fondues Is "dump a can of Cheddar cheese soup In the fondue pot.

Add a little milk to make It the right consistency and heat It When I asked what to dunk It in, Bob said, "I'm a toast man myself. Just buttered toast cut into pieces." The other fondue he makes is made with the powdered cheese sauce mix, using less liquid than the package calls for. Now here Is Diane's recipe. Diane's Fondue 2 large cloves garlic 2 cups white wine 1 tablespoon lemon juice 1 pound "pizza" cheese (white) or swiss cheese, shredded 3 tablespoons flour 3 tablespoons kirsch Dash pepper 3 dashes nutmeg 1 loaf (1 pound) brown and serve french bread Crush garlic and rub on bottom of heavy quart-sized skillet or heavy saucepan. Pour In wine and iheat gently on low heat until air bubbles rise to the surface.

Add lemon Juice. While waiting for wine to bubble, dredge cheese lightly with flour. Add cheese by handfuls, stir-r 1 constantly with a wooden spoon until cheese is melted and smooth. Add kirsch, pepper and cup softened butter 1 teaspoon instant unseasoned tenderizcr 1 can (1 ounces) chopped mushrooms, drained 2 cans (44 ounces each) liver pate teaspoon rosemary 2 packages (10-ounces each) frozen patty shells, thawed 1 epg 1 teaspoon milk Spread top of eye round with softened butter. Prick with a fork at Vi-inch intervals.

Sprinkle with unseasoned tenderizer. Roast in preheated 450-degree oven for 60 minutes for medium rare. Cool completely. Meanwhile, combine chopped mushrooms, liver pate and rosemary. When beef Is cool, spread liver-mushroom mix over entire surface.

Roll out 2 package; of thawed patty shells (12 shells) about Vi-Inch thick making one long piece of pastry. Wrap It around the beef. Turn the edges of the pastry, moistening edges with water and seal by pressing together. Brush crust with egg beaten with milk. Prick crust in a few places to allow steam to escape.

Roll out trimmed pastry and cut In narrow strips. Lay across dough-wrapped beef in lattice pattern. Brush these also with beaten egg and milk. Bake In preheated 425-degree oven until pastry Is golden brown. Individual Beef Wellingtons Use lean, well-trimmed, almost frozen filets (5 ounces each).

Spice with salt and pepper; brush with thin coating of vegetable oil. Sear steaks for 5 seconds each side and chill. To one portion of conventional pate, add two portions of finely ground lean beef and season with salt end pepper. Place rounded portion of this mixture on each filet and chill. Roll out pie crust dough to about Vs-inch thickness, cutting into triangles about 9 by 5 inches, brushing each with beaten egg.

Enclose steaks in dough; trim edge with knife and finger pinch around base. Bake in preheated 450-degree oven on cookie sheet. After 5 minutes baking, brush with beaten egg and return to oven. Total baking time: rare, 10 minutes; medium rare, 12 minutes; medium, 15 minutes. Don't Graze Refrigerator jr.

4 bottles catsup 2 bottles Worcestershire sauce 2 cans (6 ounces each) tomato puree 6 large carrots, grated 3 onions, baseball size, grated 3V4 tablespoons salt 1 teaspoon red pepper Va teaspoon black pepper Tea ball filled with mixed pickling spices 3 lemons, thinly sliced 2 tablespoons brown sugar 2 tablespoons vinegar 10 quarts water 1 cup plus 2 tablespoons flour, browned 6 hard-cooked eggs, chopped Combine and cook all ingredients except flour and eggs. Meanwhile brown flour by placing it In a pan In a 450-degree oven until brown, stirring occasionally. Add flour after soup has cooked 1 hour. Continue cooking 2 more hours. Add chopped eggs.

Mock Turtle Soup 1 pound ground beef 4 quarts water 1 large bottle catsup teaspoon celery salt 1 tablespoon mixed spices (tied in bag) Juice of 1 lemon 2 heaping tablespoons flour, browned 2 hard-cooked eggs Boil all ingredients to gether except flour and eggs for 1 hour. Just be fore taking soup from fire, add the browned flour made Into a paste from a bit of the soup. Chop the hard-cooked eggs fine and add to soup. Serve hot Mock Turtle Soup 1 bottle catsup 1 can kidney beans, mashed 1 can tomatoes, strained 1 pound ground lean beef 1 chopped onion 1 lemon, rind and juice, chop the rind Vi cup cider vinegar Small bag of mixed pickling spices 3 quarts water i cup browned flour 3 hard-cooked eggs, chopped Combine and cook all in gredients browned flour and eggs for IVi to 2 hours. Add browned flour and mix in soup; then add eggs.

Salt to taste. Mock Turtle Soup 1 pound ground beef 1 large onion, chopped fine 2 tablespoons vinegar 1 tablespoon meat sauce 1 cup browned flour 1 can (1034 ounces) beef gravy 1 bottle (14 ounces) catsup 3 beef bouillon cubes 1 lemon, sliced very thin 1 tablespoon whole allspice or 2 tablespoons pickling spice (tied in a cloth and removed after soup has cooked) quarts water 2 hard-cooked eggs, chopped fine Combine all Ingredients except eggs and cook until thick as desired. Add chopped egg3 when soup is done. Cornmeal Banana Bread For a change of pace, here is a recipe for Corn-meal Banana Bread that was paired with an Irish soda bread from Mrs. Lawrence Wilson of Walton, Ky.

Cornmeal Banana Bread 1 cup cornmeal 1 cup sifted flour 3 teaspoons baking powder 1 teaspoon salt cup sugar 2 eggs 1 cup mashed ripe bananas Vi cup melted margarine 1 cup chopped nuts Mix cornmeal, flour, baking powder, salt and sugar on waxed paper. Beat eggs well, add mashed bananas and melted margarine. Add cornmeal and flour mixture, stir until blended. Add chopped nuts. Stir lightly.

Grease bottom only, not sides, of loaf pan 4V4 by 8 by 3 Inches. Sprinkle bottom of pan lightly with cornmeal, pour batter into pan and bake in preheated 350-d oven for 60 to 70 minutes or until done. Salad Good With Ham Jh 3 tablespoons hopped parsley teaspoons celery seed cup vegetable shortening 'i cup plus 2 tablespoons cold water 1 egg slightly beaten Tie meat securely If you use a folded fillet. Insert meat thermometer Into center of meat. Roast uncovered in preheated 325-degree oven until thermometer reaches 140 degrees.

Cool; wrap; refrigerate. Next day: Saute mushrooms and onion In butter until onion Is tender. Add to liverwurst and chill. To make crust: Mix flour, salt, parsley and celery seed. Cut In shortening until mixture Is consistency of tiny peas.

Sprinkle on cold water, 1 tablespoon at a time, tossing mixture lightly with a fork. Shape dough into ball and roll out In a rectangle measuring 2 Inches wider than the length of the roast, 2 Inches longer than Its circumference, about Vs-lnch thick. Save pastry scraps. Remove strings from cold roast. Pat liverwurst mixture on roast, covering top and sides only.

Place roast, coated side down, on pastry rectangle. Fold up pastry to meet along center top and ends. Trim off extra pastry; moisten edges; press together to seal well. Place pastry covered roast, sealed edges down, on greased shallow pan. Roll out pastry scraps and cut out 3 flowers, 3 leaves and 3 stems.

Brush pieces with beaten egg and seal to top of roast In an attractive design. Brush entire surface with beaten egg; prick with a fork. Bake In a preheated 375-degree oven 1 hour or until crust is golden brown. Remove roast from pan; let stand 15 minutes before carving. Ever-Ready Biscuits 12 cups sifted flour 4 tablespoons baking powder 2 tablespoons salt 2 cups shortening Sift flour once; measure 3 cups at a time into sifter, adding 1 tablespoon baking powder and Wi teaspoons salt for each 3-cup amount.

Sift Into large bowl. Repeat until all dry ingredients are used. Cut in shortening with two knives or pastry blender until mixture looks like coarse meal. Place In glass Jars and cover lightly with cloth or plate to allow circulation. Store in refrigerator or cool, dry place.

Will keep 3 or 4 weeks. For 10 to 12 biscuits, measure 2 cups mix and about Vi cup milk. Bake in preheated 400-degree oven for 15 minutes. Hurry Up Yeast Rolls 1 package active dry yeast 3i cup warm water 2Vi cups Ever-Ready Bis cuit Mix or commercial biscuit mix Dissolve yeast in water. MiSc in biscuit mix.

Beat vigorously. Turn dough onto floured board; knead about 20 times, or until smooth. Shape into 12 pan rolls. Place In greased 8-lnch pan; let rise in warm place until doubled, about 1 hour. Bake for 10 to 15 minutes In preheated 400-degree oven until brown.

Mock Turtle Soup Returns We have more than replenished our files of mock turtle soup. So as not to overburden one single page with variations of one recipe we'll print several now and some of the others from time to time. Mock turtle soup is a specialty in the Cincinnati area that is well worth including in any culinary repertoire. You will notice some of the recipes call for flour, which you can prepare by gently browning it while watching with an unwavering eye on the range or in the oven. The easy way is to purchase It In the market.

The first recipe is from Joyce Weber, it's a hand-me-down from her husband's grandmother, to his mother to her. "It Is a recipe served in a Kentucky saloon at the turn of the mm two great T. on Ill I IV cookbooks. We'll send you the new, deluxe edition of the Good Housekeeping a $10.75 value. You can get them both for ust $5.00, and a piece me SS5S8 of lemon peel that says "Sunkist" on it.

All you have to do is go to your grocer's. And look for the cookbook offer at the Sunkist lemon display. It's a sweet deal. Cookbook, the one that's been the homemaker's Bible for three generations. Plus Sunkist's own cookbook, containing over 500 citrus recipes from out of the West.

Together, these two good books are SS III Meanwhile, after adding cheese to wine, place bread in oven to brown according to package directions. Just before serving, cut bread into 1-inch pieces, leaving crust on each piece. Place in covered basket so that bread stays fresh. After cheese is melted, put mixture Into a cheese fondue pot or casserole and keep warm over a candle or other low heat. Serve with bread cubes.

Beef Wellington Shortcuts A couple of years ago the name of Beef Wellington was one that occasionally appeared on the menus of some of the finest and most expensive restaurants. Now It has replaced Beef Stro-ganoff, Bourguigonne and many other entrees as one of the most popular. It is a lot of work, but some who've tried It have pronounced it worth the trouble; others have found very creditable shortcuts. Traditionally made with the whole tenderloin, it Is very expensive, though some cooks have found ways to use less expensive cuts quite effectively. Lower cost substitutes for the pate filling have also been concocted.

Mrs. Kobert Young has discovered some substitutions. She writes, "This is not an authentic Beef Wellington, but it will impress your guests without wrecking the budget." The Bakery In Chicago is one of the hottest restaurants in town with reserva-TOuns needed way in advance. Mrs, John McLough-lin writes, the Individual Beef Wellington is from the chef there, Louis Szath-mary. Beef Wellington (4-pound) eye round of beef This last Beef Wellington is from Peggy Benzinger who found it in the April, 1967, edition of Farm Journal magazine.

She sent the color photo, and it does Indeed inspire quick kitchen action. It Is one of the dishes Mrs. B. Is trying to avoid while taking off some 10 to 15 pounds prior to returning to work. Her doctor, who may have a tremendous Impact on women's lib, commented when advising a diet, "Women who stay home gain weight because they spend too much time grazing at the refrigerator." I will never again open the refrigerator door without his mental picture.

In addition to the beef recipe there was a recipe for biscuit mix plus a recipe for yeast rolls made from the mix for people who are seriously looking to their budgets. As Peggy Benzinger notes, "with flour and shortening on sale so often in the markets, It seems foolish not to use slightly more elbow grease than required to open the boxes of convenience foods and save ourselves a couple of pennies now and then. And why not give 4 cups of the mix to someone who lives alone, along with the recipe?" Beef Wellington 6 to 8 pound whole tenderloin of beef (fold rib end under sirloin) or 5 pound center cut of fillet or 6 pound rib eye roast. 1 can (4 ounces) mushrooms, drained and finely chopped cup finely chopped onion 2 tablespoons melted butter 1 package (8-ounce) liver-wurst 3 cups sifted flour 1 teaspoon salt 1 Gayle Tappy sent an In.