The New York Times Cook Book

The New York Times Cook Book
Edited by Craig Claiborne
Designed by Jacqueline Wilsdon
Copyright ©1961 by Craig Claiborne
Harper & Row, Publishers Incorporated
Pages 717

1. The first sentence from the preface:
   “M.F.K. Fisher, that redoubtable writer on food, once note that the basis of French cuisine is butter, that of Italy olive oil, of Germany lard, and of Russia sour cream. Water or drippings are attributed to English kitchens, and to those of America, the flavor of innumerable tin cans.”
2. The book is broken out into standard cookbook sections, and with every section there is a great description. The first line from the Appetizers chapter:
   “Appetizers or hors d’oeuvres are the frivolities of a meal, and, like champagne, they are capable of setting a mood.” 
   This sets the mood of the entire book.
3. This is a hefty book, filled with recipes that were particularly progressive for that era.
4. The photos in that book show the richness of the recipes.
5. The last section of the book has chapters devoted to Wine, Herbs & Spices, Sources for Ingredients, and Weights and Measures.

Egyptian Kebabs
2 whole chicken breasts
1 Tablespoon yogurt (I used Lebni)
¼ teaspoon salt
¼ teaspoon turmeric
1/8 teaspoon dry mustard
1/2 teaspoon curry powder
1/8 teaspoon ground cardamom
1 teaspoon lemon juice
1 teaspoon vinegar
8 thin slices onion 4 small tomatoes, halved
Skin and bone the chicken breasts and cut each into sixteen squares. Combine with the yogurt, salt, turmeric, mustard, curry powder, cardamom, lemon juice and vinegar and let stand one-half hour.
Thread on skewers two chicken pieces, one slice of onion, two chicken pieces, one-half tomato (I skipped these). Repeat until all the ingredients are used.
Broil slowly, turning occasionally, over hot coals or in a kitchen broiler until the chicken is tender, about ten minutes.
Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatoes, green pepper rings and fresh mint or parsley.

Mushroom Turnovers
3 ounce cream cheese, at room temperature
½ cup butter, at room temperature
1 ½ cups flour
Mushroom filling (below)
Mix the cream cheese and the butter thoroughly. Add the flour and work with the fingers or pastry blender until smooth. Chill well, for at least thirty minutes.
Preheat oven tot hot (450˚)
Toll the dough to one-eighth-inch thickness on a lightly floured surface and cunt into rounds with a three-inch biscuit cutter. Place a teaspoon of mushroom filling on each and fold the dough over the filling. Press the edges together with a fork. Prick the top crusts to allow for the escape of steam. Place on an ungreased baking sheet and bake until lightly browned, about 15 minutes.

Mushroom Filling
3 Tablespoons butter
1 large onion, finely chopped
½ pound mushrooms, finely chopped
¼ teaspoon thyme
½ teaspoon salt
Freshly ground black pepper to taste
2 Tablespoons flour
¼ cup sweet or sour cream
In a skillet, heat the butter, add the onion and brown lightly. Add the mushrooms and cook, stirring often, about three minutes.
Add the thyme, salt and pepper and sprinkle with flour. Stir in the cream cook gently until thickened.

Tea Scones
2 cups sifted flour
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
1/3 cup butter
1 egg, beaten
¾ cup milk, approximately
Preheat oven to hot (425˚F)
Sift together the flour, sugar, baking powder and salt.

Chop the butter with a pastry blender until the flour coated particles of butter are the size of cornmeal.

Add the egg and about three-quarters of the milk. Stir quickly and lightly, only until no flour shows. Add more milk if needed to make soft dough.

Turn the dough out on a floured surface and knead gently about fifteen times. Cut the dough in half. Shape each half into a ball, press each down into a round about one-half inch thick and cut it into eight wedges like a pie.

Place the wedges on a greased cookie sheet without allowing the sides to touch. Glaze, if desired, with lightly beaten egg. Bake until deep golden brown, about twelve minutes. Note: Scones may be cut also into two-inch rounds or into squares.

Lobster Moana

1 live lobster, 2 to 2 ½ pounds
2 tablespoons oil
1 small clove garlic, minced
2 tablespoons rum
½ cup chicken or veal broth
1 cup bean sprouts
1 cup sliced water chestnuts
1 cup snow peas
1 ½ cups coarsely cut Chinese cabbage
Salt and freshly ground black pepper
1 egg, beaten

Cook the lobster as for boiled live lobster. Cool, clean, and remove the meat from the shell.

In a skillet, heat the oil and the sliced lobster meat and garlic and cook briefly. Add the rum, broth and vegetables and simmer, uncovered, five minutes. Season with the salt and pepper. Add the egg beaten lightly with a little of the hot sauce and cook, stirring until hot. Do not let boil.

Chicken Salad A la Chinoise

3 cups diced cooked chicken
1 cup canned bean sprouts, drained
2 stalks celery, diced
½ teaspoon salt
Freshly ground black pepper

French Dressing
¾ cup mayonnaise
Dash of soy sauce
Lettuce
Olives

Combine the chicken with the bean sprouts, celery, salt and pepper. Moisten with French dressing. Chill in refrigerator.
Flavor the mayonnaise with the soy sauce. Mix with the chicken mixture. Pile into crisp lettuce cups. Garnish with olives.