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Episode 101

Veal Paprika

Recipe is verbatim of the  January 1949 ASA Sunshine and Health magazine

Wesson Oil

Wesson Oil
1 Garlic Clove
2 Medium-sized onions
3 Tbsp. Paprika (be SURE it is the imported kind)
1 ½ Lbs. Stewing Veal
2 Cups Water
2 Tsp Cornstarch mixed with ½ Cup water

Heat sufficient oil to cover bottom of heavy iron skillet. Saute garlic in this oil, then remove garlic. Saute thinly sliced onions, then add paprika and meat. Brown well. Add the water and stew for about 1 ½ hours. Then add cornstarch which has been well mixed with the ½ cup of water. Stir until gravy is well-thickened-about 10 minutes. This is particularly good to serve with noodles or macaroni, as it has a sharp tanginess that steps up the blandness of the noodle-type foods.

Cookie Mix

3 Cups Bread Flour sifted
2 ½ Cups Sugar
1 Tsp Baking Soda
1 Tsp Baking Powder
2 Tsp Salt
1 Cup Crisco
3 Cups old-fashioned rolled oats (The quick cooking variety are finely cut and not as delicious in cookies as the whole oats.)

Sift all dry ingredients together except oats. Cut in shortening until thoroughly distributed, then add oats and mix well. It is not necessary to store this mix in the refrigerator as all the ingredients keep perfectly at room temperature. Approximately 8 dozen cookies can be made from this master mix.
The basic cookie mix recipe is very simple to use as follows.
2 Cups of the mix
1 Egg
1 Tbsp Milk
1 Tsp Vanilla
Mix well and drop from a teaspoon onto greased cookie sheet. Bake at 375°, 12 to 15 minutes.
These cookies are delicious just this way. But for variety try adding ½ cup raisins, or chopped nuts, or coconut, or chocolate chips. Vary the flavors by substituting mapleine*, lemon, almond, etc. or spice them up by adding 1 Tsp cinnamon, and ¼ Tsp nutmeg to the mix and omitting the vanilla.
*Mapleine is a maple syrup substitute.