CHICKEN LOAF FEATURED TODAY

[Welland Tribune December 16, 1943]

By Betsy Newman

According to a poll, printed in “The Nutrition Front,” a report of the New York State Joint Legislative Committee on Nutrition, “The greatest deficiencies in the American diet are apparently the citrus fruits and raw greens, eggs and dairy products,” Could this also be true of the Canadian diet?

Today’s Menu

Clear Tomato Broth
Chicken Loaf
Creamed or scalloped Potatoes
Buttered Cauliflower
Mixed Green Salad
Cup Cakes Tea or Coffee

Chicken Loaf
1 fowl
2 hard cooked eggs
1/3 cup of cold water
2 tablespoons of granulated gelatin
Seasoning to taste

Boil a fowl-an old one will do- in sufficient water to cover, until the meat is ready to fall from the bones. Cool the fowl, strain and continue to cook the liquor until it is reduced to three cups. Remove all skin and bone from the fowl and lay the meat in a mold, using dark and light meat alternately, adding hard-cooked eggs cut in slices, Season liquor and add granulated gelatin to it after gelatin has been soaked in 1/3 cup of cold water for 5 minutes. When thoroughly dissolved pour over meat and set aside to chill. Serves 8.

Cup Cakes
1/3 cup of shortening
1 cup of sugar
2 eggs
1/2 cup of milk
1/4 teaspoon of salt
2/3 teaspoon of flavoring
1 1/2 cups of flour
1 1/2 teaspoons of baking powder

Cream shortening, add sugar gradually and beat well. Separate eggs, beat yolks and add to first mixture, then add milk and flavoring alternately with sifted dry ingredients.  Last, fold in stiffly beaten egg whites, fill greased cup cake pans half full, and bake 20 minutes, or until done, in a moderately hot oven (375 to 400 degrees F.). To be served plain or with any desired frosting.

Mocha Frosting
1/6 cup of butter
2 cups of sifted confectioner’s sugar
1/4 teaspoon of vanilla extract
1/2 teaspoon of salt
1/2 to 1 square chocolate, melted.
About 1/6 cup of strong coffee.

Cream butter, stir in half of sugar gradually, blending well after each addition; add vanilla, salt and melted chocolate and mix well. Stir in remaining sugar alternately with coffee, beating well. Add more coffee if too thick. Sufficient to frost 12 cup cakes.