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Trudy McNall

Trudy McNall

Monday, March 31, 2014

March 31, 1955 Bride's Cake


Bride's Cake (White Cake)

The true wedding cake is a rich fruit cake which is displayed on a a table at the wedding reception packed in small boxes to be handed to guests as they leave. The bride's cake is usually a white cake used to center the refreshment table, that is what we are making here for you.

4 c. cake flour
5 t. baking powder
1 1/2 t. salt
1 c. shortening
2 c. sugar
6 egg whites
1 1/2 c. milk
1 t. vanilla
1 t. almond extract

Sift flour, baking powder and salt together three times. Cream shortening, add sugar gradually and cream together until light and fluffy. Add egg whites, one at a time unbeaten, beating well after each addition. Add flour mixture alternately with milk. Mix only enough to blend. Add vanilla and almond. Pour into pans, bake as directed below:

Note: For a 3 tier cake -- each tier a double layer -- you will need 4 times this recipe for cake. Cake batter may be made ahead, that is, make 2 batches, mix two together, then pour into 3 tier pans, 14 " --- 10" --- and 6" in diameter: 2 inches deep. Pans may be greased and floured or greased and lined with wax paper.

Baking Time:

        14 inch pan - - - 350 - - - 1 hour, 15 minutes
        10 inch pan - - - 350 - - - 1 hour
          6 inch pan - - - 350 - - - 35 to 40 minutes


Creamy Butter Frosting
(for icing and decorating)

1/2 c. shortening
1/2 c. butter
2 pounds confectioners sugar
4 egg whites
1 1/2 t. vanilla
1 1/2 t. almond

Cream shortening and butter, add part of confectioners sugar gradually. Add one of the egg whites, unbeaten, and continue beating. Add a little more of the sugar, then the other egg white and finally the rest of the flavorings. Beat until very smooth and fluffy.

Note: Sift confectioners sugar before using. One tiny lump will interfere with decorating tubes, For icing and decorating entire cake you will need 3 to 3 1/2 times this recipe, depending on how thick you spread icing and how many decorations you use.

Decorating The Cake:

Tube 61 for making roses.
Tube 67 leaf tube.
Tube 63 fancy boarder tube - - around edge of each layer.
Tube 96 drop flower tube - - pretty used around base of cake.
Tube 37 used for drapped effect around sides of cake, mark outline with cookie cutters or toothpick.
Tube 98 shell tube - - very pretty design at junction where one tier rests on the other.

These 6 tubes are all standard and come with ATECO icing set. Nail head for making roses is also included.

Cutting The Wedding Cake - Serves 125 to 150:


A--Cut vertically through the bottom layer at the edge of the second layer as indicated by the dotted line marked 1; then cut out wedged shaped pieces as shown by 2.


B--When these pieces have been served, follow the same procedure with the middle layer; cut vertically through the second layer at the edge of the top layer as indicated by dotted  line 3; then cut out wedge shaped pieces as shown by 4.

C--When pieces from the second layer have been served, return to the bottom layer and cut along dotted line 5; cut another row of wedged shaped pieces as shown by 6.

D--The remaining tiers may be cut into the desired size pieces.


Sunday, March 30, 2014

March 30, 1955 Shrimp and Coconut, Shrimp Cocktail, Shrimp Thermidor, Coconut Toffee Squares

How to Cook Shrimp: Boiling is the basic method of cooking raw shrimp. The shrimp may be boiled, then peeled; or they may be peeled then boiled. The order is largely a matter of personal preference; about the only difference is in the amount of salt used in the boiling water. Here are the two methods in detail, simplified.


To Boil Before Peeling:

1 1/2 pounds shrimp
1 quart water
1/4 c. salt
  • Wash shrimp
  • Place in boiling salted water
  • Cover and return to boiling point
  • Simmer 5 minutes
  • Drain
  • Peel
  • Remove sand veins
  • Wash
  • Chill
Yield: 3/4 lb. cooked shrimp


To Boil After Peeling:

1 1/2 pounds shrimp
1 quart water
2 T. salt
  • Peel shrimp
  • Make a shallow cut lengthwise down the back of each shrimp
  • Wash
  • Place in boiling salted water
  • Cover and return to boiling water
  • Simmer 5 minutes
  • Drain
  • Remove any particles of sand veins remaining
  • Chill
Yield: 3/4 lb. cooked shrimp

Note: You can buy a gadget called a shrimp deveiner that will remove shell and vein before cooking.


Shrimp Cocktail

3/4 pound cooked shrimp
Lettuce
Cocktail sauce
Lemon wedges

Arrange lettuce leaves in cocktail glasses. Place shrimp on lettuce; cover with sauce. Garnish with lemon wedges. Serves 6.


Cocktail Sauce

1/2 c. catsup
2 T. lemon juice
1 T. grated onion
2 T. mayonnaise
1 . Worcestershire sauce
1/4 t. salt
Dash of pepper

 Combine all ingredients and chill. Serves 6 but if you like a lot of sauce better double the recipe.


Shrimp Thermidor

3/4 pound cooked shrimp
1/2 c. sliced mushrooms
1/4 c. butter
1/4 c. flour
1 t. salt
1/2 t. dry mustard
Dash cayenne
2 c. milk
Grated Parmesan cheese
Paprika

Cut large shrimp in half. Fry mushrooms in butter for about 5 minutes. Blend in flour and seasonings; add milk gradually and cook until thick. stirring constantly. Stir in shrimp. Fill 6 individual well-greased shells or casseroles. Sprinkle with cheese and paprika. Bake in a hot oven 400 degrees for 10 minutes or until cheese melts.


Coconut Toffee Squares

1 1/2 c. flour
1 t. baking powder
1/4 t. salt
1 1/2 t. cinnamon
1/2 c. shortening
1 c. brown sugar
1 egg
1 c. shredded coconut
1 pkg. chocolate bits (7 or 8 oz)

Sift together flour, baking powder, salt and cinnamon. Set aside. Blend together shortening and brown sugar. Beat in egg. Add flour mixture, coconut and chocolate bits. Blend well. Roll dough 1/4 inch thick on ungreased cookie sheet (approximately 12 x 15 inches) being careful not to roll too closely to the edges. Bake at 375 degrees 15 minutes. When almost cool, cut into 1 1/2 inch squares. Yield: 48 squares.

Saturday, March 29, 2014

March 29, 1955 Pizza

Pizza

Dough:

1 c. warm water
1 pkg or cake compressed yeast
1 t. sugar
1 t. salt
2 T. olive or salad oil
3 1/2 c. flour (about)

Topping:

6 oz. can (2/3 c.) tomato paste
1/2 c. water
1 t. salt
1 t. crushed oregano
Dash of pepper
1/2 pound Mozzaerella cheese sliced about 1/8 in. thick
4 T. olive or salad oil
4 T. grated Parmesan cheese

Measure into bowl water (lukewarm for compressed yeast.) Sprinkle or crumble in yeast. Stir until dissolved. Stir in yeast. Stir in sugar, salt and oil. Add 2 c. of the flour and beat until smooth. Add enough of remaining flour to make a stiff dough. Turn our onto lightly flowered board. Kneed until smooth and elastic. Place in greased bowl; brush top with soft shortening. Cover. Let rise in warm place until doubled in bulk (about 45 minutes). When dough is doubled, punch down; divide in half. Form each half into ball; place on greased baking sheet and press with hands into circle about 12 inches in diameter, making edges slightly thick. Or press into 12 inch pizza pan.

Mix together tomato paste, water, salt oregano, and pepper. On each circle arrange 1/4 pound Mozzarella cheese. Sprinkle evenly with 1/2 of the tomato mixture, then sprinkle with 2 T. of salad or olive oil and the grated Parmesan cheese. Bake in hot oven 400 degrees F. about 25 minutes. Serve hot.

Tip: Brown and Serve Pizzas.  Bake pizzas at 400 degrees for about 5 minutes, not enough to melt the cheese thoroughly but sufficient to stiffen the dough. Let cool, package by covering with cellophane or freezer paper and freeze. When you are ready to serve pizza, dot the pie with your choice of cut up anchovy fillets, capers, button mushrooms, small pieces of Italian saussage or leave it plain. Bake under hot oven 400 degrees for 15 minutes, then place the pie under the broiler to melt and brown the cheese. Cut into wedges, pass the grated Parmesan cheese.

Friday, March 28, 2014

March 28, 1955 Salmon and Mushroom Pie, Rich Cream Sauce, Chocolate Custard Sponge Pudding

Salmon and Mushroom Pie

2 pounds salmon, fresh cooked or canned
2 c. rich cream sauce
1 c. fresh mushrooms, sliced
1/4 c. butter
1 T. melted butter
Pastry for 9 inch pie
Light cream to brush pie

Fake fish coarsely. Saute mushrooms in 1/4 c. butter. Add salmon and mushrooms to cream sauce. Line a 9 inch pie plate with pastry, brush with 1 T. melted butter. Add salmon mixture. Cover with a crust, cut several slits for steam to escape. Brush with light cream. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 for 15 minutes or until nicely browned.

Note: You may use either canned or fresh fish. For a gourmet delight use fresh salmon. To boil select 2 pounds steak. Place fish on wire basket or on a plate. The plate should be used it tied in a piece of cheese cloth. Lower the fish into boiling salted water and simmer, (never boil) about 10 minutes or until fish flakes easily when tested with a fork. Remove fish carefully, remove bones and skin. For 2 pounds of fish use 2 quarts of water and 3 T. salt.


Rich Cream Sauce

4 T. butter
4 T. flour
2 c. top milk or light cream
Salt and pepper to taste
2 egg yolks

Melt butter, add flour and mix well. Gradually add top milk or light cream, stirring constantly until thickened. To add egg yolks first add a little of the hot mixture to the slightly beaten yolks before adding to the hot sauce. 


Chocolate Custard Sponge Pudding

2 c. milk
2 sq. chocolate
4 T. flour
1/2 c. sugar
1/4 t. salt
2 T. melted butter
3 eggs, seperated
1 1/2 t. vanilla

Heat milk and chocolate in double boiler until chocolate is melted. Beat with a rotary beater until mixture is well blended. Combine flour, sugar and salt. Add melted butter and slightly beaten egg yolks, mix well. Add the chocolate milk and vanilla, blend well. Beat egg whites until they will stand in soft peaks, fold them gently into pudding. Turn well buttered 8 inch casserole, 5 or 6 c. capacity. set in shallow pan containing about 1 inch hot water. Bake at 350 degrees for 45 minutes. Serve warm or cold with cream.

Tuesday, March 25, 2014

March 25, 1955 Somethings Fishy Flaked Fish Casserole, Jellied Peach-Cheese Ring, Crunchy Top Butter Cake, Quick Carmel Icing

Flaked Fish Casserole

2 egg yolks
2 c. milk
2 T. minute tapioca
1 1/2 t. salt
Dash of pepper
1/2 c. finely-cut celery
1 1/2 t. minced onion
2 c. flaked cooked fish
2 T. chopped parsley
2 egg whites, stiffly beaten
1/2 c. buttered bread crumbs

Mix egg yolks with a small amount of the milk in a sauce pan. Add remaining milk, tapioca, salt, pepper, celery and onion and mix well. Place over medium heat and cook until mixture comes to a boil, stirring constantly. Remove from heat. Add fish and parsley. Add very gradually to beaten egg whites, folding in thoroughly. Turn into greased 2 quart baking dish. Cover with crumbs. Bake at 350 degrees for 50 min. or until browned. Serves 6.


Jellied Peach-Cheese Ring

1 package cherry flavored gelatin
Dash of salt
1 c. hot water
3/4 c. cold water
1 box quick-frozen sliced peaches
2 T. peach juice
1 1/2 c. DUTCH HOLLOW Whipped Cream Cottage Cheese

Dissolve gelatin and salt in hot water. Add cold water. Defrost and drain peaches. To drained peaches add peach juice. Add 1 c. of the gelatin mixture. Chill until firm. Chill remaining gelatin until slightly thickened. Place in a bowl of ice and water and whip with a rotary egg beater until fluffy and thick. Fold in sieved cottage cheese, mixing well. Turn into 1 1/2 quart ring mold. Chill until firm. Unmold onto salad greens. Spoon the chilled, jellied peaches into the center of the ring. Serves 6-8.


Crunchy Top Butter Cake

Crunch Top:

1/3 c. butter
1/3 c. sugar
1/2 t. cinnamon
1/3 c. fine dry toasted bread crumbs
1/2 c. finely chopped nuts

Combine all ingredients cutting through ingredients with a pastry blender to make a coarse meal. Pour crunch into a 9 inch square pan that has been well greased on bottom with heavy wax paper. Spread evenly. Prepare batter as below:

Batter:
2 c. flour, sifted cake
2 1/4 t. baking powder
1/4 t. salt
1/2 c. butter
1 c. sugar
2 eggs
2/3 c.milk
1 t. vanilla

Sift flour, baking powder and salt together. Cream butter, add sugar, a little at a time and beat well. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients alternately with the milk. Add vanilla and beat just until smooth. Pour batter over crunch. Bake at 350 degrees for about 50 minutes. Remove from oven, let stand 5 minutes, then turn out carefully onto cake rack to cool. When cake is cool, drizzle top with Quick Carmel Icing.


Quick Carmel Icing

1 c. brown sugar
1/2 c. rich milk or cream
1 T. butter
1/8 t. salt
1 t. vanilla
About 2 c. sifted confectioners sugar

Combine brown sugar, milk or cream, butter and salt. Stir well and cook until mixture comes to a boil and sugar is dissolved. Test between fingers and do not cook further. Pour into bowl znd let cool about 4 to 5 minutes, add vanilla and enough sugar to make of proper consistency to drizzle or spread. Add 1/4 c. at a time.

Monday, March 24, 2014

March 24, 1955 Cleaning Up For Lent Fish Turbans, Old Fashioned Washboards, Banana Cream Delight

Something Special For Lent


Fish Turbans

2 1-pound packages frozen fish fillets (cod, haddock, or perch)
Lemon juice
2 T. butter
4 T. chopped onion
1/2 c. chopped canned mushrooms
2 c. soft bread crumbs
1/2 c. cream
2 eggs. beaten
1 t. chopped parsley
Salt and pepper to taste

Let fish thaw on bottom shelf of refrigerator or at room temperature. Grease a 6-well muffin pan. Set oven at 375 degrees. Sprinkle fillets with lemon juice and coil each fillet around the inside of a muffin well. Melt butter in saucepan. Add onion and saute until lightly browned. Add mushrooms, breadcrumbs, cream, beaten eggs and parsley. Season with salt and pepper. Stir until well mixed. Cook over low heat until mixture thickens. Spoon into center of fish turbans. Bake at 375 degrees for 15 to 20 minutes or until fish flakes easily when tested with a fork. Serve at once. Serves 6.


Old Fashioned Washboards

4 c. flour
1 1/4 t. baking powder
1 t. soda
1/4 t. salt
1 c. shortening
2 c. brown sugar
2 eggs
1 t. vanilla
1 c. moist coconut, snipped fine

Sift flour with baking powder, add soda and salt. Cream shortening with brown sugar until light and fluffy. Add eggs and beat well. Add vanilla and coconut. Add sifted dry ingredients to creamed shortening mixture. Chill in refrigerator about 2 hours. Roll dough about 1/4 inch thick and cut into shapes 1 1/2 x 2  1/2 inches. A cardboard platter and a pastry wheel are helpful. Place on lightly greased cookie sheet. Press length wise with tines of fork. If fork sticks to dough, dip fork in flour before pressing on cookie dough. Bake at 350 degrees 8 to 10 minutes. Remove from pan to cake cooler immediately after baking. Makes 4 dozen.


Banana Cream Delight

2 c. mashed ripe bananas
2 T. lemon juice
1/2 c. sugar
1/4 t. salt
1 c. whipping cream

Mash bananas with pie blender. Add lemon juice, sugar and salt. Mix well. Whip stiff the cream, fold into banana mixture. Chill for at least 1 hour before serving. Serve in sherbert glasses if you have them. Top with a cherry. Serves 6 to 8.

Sunday, March 23, 2014

March 23, 1955 Sandwiches and Cannolis Italian Cannoli Pastries, Making Sandwiches

Italian Cannoli Pastries

Shells for pastries:

1 c. flour, all purpose
1/4 t. salt
3 T. confectioners sugar
1 T. butter
1 egg
1 T. water

Sift dry ingredients several times. Cut butter in with pastry blender until mixture looks like fine meal. Add only enough of water and egg beaten together to make a soft dough. (Use a medium egg and it should be just enough.) Turn out onto lightly floured cloth and kneed for a few seconds. Cover dough with a warm bowl and let stand for about 30 minutes. (This makes the dough easier to roll.) Divide dough into 12 uniform balls. Roll each piece into very thin circle. Fit around cannoli forms very loosely, wetting each lap with cold water and sealing well with a fork so forms will not open during frying. Have about 1" lap. Fry in deep fat at 375 degrees until they are golden brown and crisp. Keep cannoli submerged in fat while frying to brown evenly. When done cool slightly and remove from forms. Fill when cold with French Cream Filling, ice cream or whipped cream. Sprinkle with confectioners sugar. Sprinkle edges with green nuts (pistachio) if desired. These shells may be prepared in advance. Store in a paper bag in cool, dry place.

Note: Cannoli Forms: To make your own forms secure a round stick of wood about 1" in diameter. Cut into legnths 4 to 4 1/2 inches long. Boil in oil for about 10 minutes to season the wood. This prevents cannoli from sticking. Temperature of fat about 375 degrees. Forms are now ready to be used and need only be wiped after using.

You can purchase some forms at the Atlantic Supply. They are not called Canolli forms but work fine. They are metal about 5 1/2 inches long and are hollow. They have a diameter of 1 inch at the large metal end and taper to a diameter of 1/2 inch at the smaller end. They do not need to be greased when using.


French Cream Filling

1/2 c. sugar
1/4 c. flour
2 T. cornstarch
Pinch of salt
1 T. butter
1 egg yolk
2 1/2 c. milk
1 t. vanilla

Mix sugar, flour, cornstarch and salt. Beat egg yolk slightly and combine with 1/2 cup of the milk. Add to dry ingredients forming a smooth paste. Warm remaining 2 c. milk, add slowly to paste, cook until smooth and thick, stirring constantly. Cook about 5 minutes after it thickens. If you do this in a double boiler you only need stir occasionally after it thickens. Add butter and when cool add vanilla. Fill cannolies.

Note: For a chocolate filling add 1 1/2 squares unsweetened chocolate, cut in small pieces to hot cream filling. Beat until smooth. While cooling, beat occasionally to prevent crust from forming.


Lunch Boxes and Sandwiches

Few things are quite so unexciting as the average lunch box; few things are quite such a boring nuisance to prepare. Use your freezer to solve both problems. You can make up stacks of tasty and nutritional sandwiches, cakes, pastry, tarts, etc. at one time, store them in the freezer. There are two ways to package and store foods for the lunch box.
  1. Wrap sandwiches, cake or pie etc. individually. Package fruits in 1/2 pint containers or smaller. Assemble the foods for each lunch in a separate box; label and freeze. When ready to use just remove wrapped box from freezer and by noon the sandwiches and other food will be completely thawed. (Although fruits will be well thawed, they will still be pleasantly chilled.
  2. If you do not have the freezer space complete lunches in separate boxes pack the individually wrapped sandwiches in one box, the cake in another etc. Then when the lunch is needed, take desired items from their containers and put them in bag or lunch box. If a package of frozen fruit is included be sure to pack a wooden or plastic spoon with the lunch.

Making Sandwiches
  1. Use fresh bread and leave the crust on.
  2. Spread a thin layer of butter on both slices of bread, being careful to cover from crust to crust. This will prevent filling from soaking the bread. Use butter at room temperature, do not melt.
  3. Because lettuce, tomatoes, and other salad greens loose their crispness in the freezer, add them to sandwiches only when ready to serve.
  4. To save time, prepare all the fillings in advance and spread all the slices of bread in one operation. Spread about 1/3 c. of filling for each sandwich.
  5. When making several sandwiches, pair the slices as they are next to each other in the loaf. This makes cutting and wrapping easier.
  6. To speed sandwich cuttiing stack two or three and cut them all at once with a sharp bread knife.
  7. Wrap each sandwich separately in a moisture vapor proof material.

Some Sandwich Fillings Suitable for Freezing:

Cheddar or cream cheese
Sliced or ground meat
Sliced or ground poultry
Tuna fish or salmon
Cooked egg yolk (do not freeze egg whites)
Luncheon meats
Left over sliced roast beef, pork, baked ham
Sliced cheese
Cheese spreads
Peanut butter


Minced -Meat Spread

Grind left-over cooked meat and add just enough mayonnaise to spread. Chopped pickle, stuffed olives, pimento or relish may be added to mixture.


Peanut Butter Spread

Add enough honey or marmalade to peanut butter so that it spreads easily.


Dried Beef and Cheese Spread

Chop or grind about 6 slices of dried beef and combine with a 3 oz. package of cream cheese, 1 t. grated horseradish.

Saturday, March 22, 2014

March 22, 1955 A Quick Meal From Your Freezer Ocean Perch Piquant, Baked Corn, French Fried Potatoes, Orange Sherbert

Dinner Menu

Ocean Perch Piquant
French Fried Potatoes
Baked Corn
Orange Sherbert


Ocean Perch Piquant

1 pound package frozen ocean perch fillets
 1/4 c. butter, melted
1 t. grated onion
2 T. lemon juice
1 t. salt
1/4 t. thyme
1 T. chopped parsley

Place wrapped package of perch in cold water for 5 minutes. Separate the fillets and arrange in a single layer, skin side down, in greased 10 x 6 inch baking dish. Combine butter, onion, lemon juice. salt and thyme. Pour over fish. Bake at 400 degrees for 20 minutes. Sprinkle with parsley. Serve at once.


Baked Corn

1 package frozen whole kernal corn
1/4 c. light cream
1/4 t. salt
Dash of pepper
2 T. butter

Place unthawed corn, cream, salt and pepper in a 1 quart casserole. Dot with butter; cover. Bake in moderately hot oven 400 degrees with fish for 20 to 30 minutes. Toss lightly with form before serving.


French Fried Potatoes

Arrange on shallow baking dish and bake with fish and corn at 400 degrees for 20 to 30 minutes.


Orange Sherbert

1 T. unflavored gelatin
2 c, milk
1 1/4 c. orange juice
1/4 c. lemon juice
2/3 c. sugar
1/2 c. light corn syrup
Dash of salt
Few drops yellow food coloring

Soak gelatin in 1/2 c. of the milk for 5 minutes. Place on low heat until gelatin dissolves, stirring constantly. Remove from heat and let stand. Combine orange juice, lemon juice, sugar, syrup and salt. Stir until sugar is dissolved. Blend with the 1 1/2 c. of milk and the gelatin mixture. Add coloring. Pour into 2 ice trays and place in freezing compartment of refrigerator. Set control at coldest position, freeze to mush (about 1 hour). Turn into chilled bowl, beat until smooth.

To Freeze: Pour into liquid-tight containers, label and freeze.

Friday, March 21, 2014

March 21, 1955 Chicken Pie, Butterscotch Custard in Casserole

Chicken Pie

1 boiled chicken
1 c. diced cooked carrots
6 small boiled onions
4 T. butter or chicken fat
4 T. flour
1/2 t. salt
Dash of pepper
1 c. chicken stock
1 c. thin cream
Pie crust for single pie

Boiled Chicken: Have fowl (about 5 pounds) cut in pieces or leave whole. Place in kettle, add water to half cover, 1 stalk celery, 1 sliced onion, 1 bay leaf and 1 T, salt. Bring to boiling, cover tightly and let simmer over low heat 1 1/2 to 2 1/2 hours or until tender, time will depend on size and age of fowl. Let meat cool ib broth8 before removing. Remove meat from bones, strain broth. A 5-pound bird gives about 3 cups diced cooked chicken.

To Make Pie: Arrange chicken with vegetables in a 2 quart casserole. Melt butter or chicken fat, stir in flour and seasonings, blend well, add chicken stock and cream slowly, stirring constantly over low heat until mixture thickens and boils. Cover casserole with rolled pastry, press down on moistened edges of casserole, and trim. Make several slits in center. Bake at 425 degrees 12 to 15 minutes. Yield 6 servings.

Tip: Cooked potato balls or sauteed mushrooms may be added with the other vegetables if desired. Pie may be made in individual ramekins if desired. Same baking time and temperature.


Butterscotch Custard in Casserole

3/4 c. brown sugar
6 eggs
1 t. vanilla
1/4 t. salt
1 quart of milk, scalded

Press brown sugar on bottom of 10 x 6 1/2  x 2 inch casserole as uniformly as possible. Beat eggs well, add vanilla and salt and very slowly 1 quart of scalded milk. Pour this mixture slowly over brown sugar in casserole. Place casserole in a large utensil with water coming up at least halfway. Bake at 300 degrees for 1 hour or until knife comes clean when inserted in center of baked custard. Cool, then refrigerate until ready to serve. Note: The brown sugar in this desert separates from the custard, formiong a delicious sirup at the bottom, which is spooned over custard when serving. 6 servings.

Friday, March 14, 2014

March 14-18, 1955

Another week of no recipe sheets.  If you have this week in your collection, please email trudymcnall@gmail.com. Thanks.

The next post will be on March 21.

Tuesday, March 11, 2014

March 11, 1955 Deviled Crab, Cream Puffs or Frozen Eclairs, Creamy Cole Slaw

Deviled Crab

3 T, butter
2 T. onion, chopped
3 T. flour
1 t. dry mustard
1/2 t. paprika
3/4 t. salt
F. G. pepper (Editor's note: may be a reference to a sponsor)
1 c. milk
1/2 c. cream
3 c. crab meat, fresh cooked or canned
1/2 c. butter crumbs (Editor's note: should be bread crumbs, per method below)
1/2 c. cheese, grated

Heat butter, add onion and cook over low heat until onion is soft but not brown. Blend in flour and seasonings. Slowly add milk and cook, stirring constantly until thickened. Add cream. Pick over crabmeat to remove any cartilage. Add to hot sauce. Fill crab shells, or ramekins. Sprinkle with bread crumbs, cheese and a dash of paprika. Bake at 375 degrees for 20 to 25 minutes or until browned. Makes about 6 servings.


Cream Puffs or Frozen Eclairs

1/2 c. butter
1 c. water
1 c. flour
4 eggs

Combine butter and water in a saucepan and stir over moderate heat until butter melts. Add flour all at once and stir vigorously about 1 minute or until mixture forms a ball and leaves the sides of the pan. Remove from heat. Add egg, one at a time, beating thoroughly after each addition. Continue beating about 1 minute until a spoonful of the mixture breaks away sharply from the rest of mixture. Drop by heaping tablespoonfuls on an ungreased baking sheet. Bake in a hot oven 425 degrees 35 to 40 minutes. Cool on a rack. Makes 8 large puffs.

Note: For eclairs shape dough finger length. Make these ahead and freeze. Fill just before serving. To fill gently split puffs crosswise; fill generously with  sweetened shipped cream, vanilla filling, or ice cream.

To make a chocolate glaze: Melt 2 squares chocolate and 2 T. butter over hot water. Stir in 1 c. sifted confectioners sugar alternately with 4 T. light cream. Beat until smooth and shiny.


Creamy Cole Slaw

1 small head cabbage
1/2 c. sour cream
2 T. sugar
1/2 t. salt
2 T. vinegar
Paprika

Wash, drain and chill cabbage, shred fine. To about 4 c. add the combined cream, sugar, salt and vinegar. Sprinkle lightly with paprika. 4 to 6 servings.

Monday, March 10, 2014

March 10, 1955 Black Bottom Pie, Wienner Schnitzel

Black Bottom Pie

9" pie shell, baked
1 T. unflavored gelatin
1/4 c. cold water
1 1/2 c. milk
3 egg yolks
1 T. cornstarch
1/4 c. sugar
1 1/2 squares chocolate
1/8 t. salt
1 t. vanilla
3 egg whites
1/4 c. sugar
1/2 c. heavy cream
1/2 sq. chocolate, grated

Add gelatin to water; set aside. Scald milk in double boiler. Combine cornstarch and sugar, add with egg yolks to milk. Cook, stirring constantly until mixture thickens slightly. Remove from heat, add salt, vanilla and gelatin, stir until gelatin melts. DIVIDE MIXTURE INTO 2 PARTS. Add 1 1/2 sq chocolate to half of mixture, beat until smooth and chill just until it mounds; pour into crust; chill. While other half of custard chills till it begins to set, beat egg whites with 1/4 c. sugar. Fold into custard, pour on top of chocolate custard. Chill until set. Top with shipped cream. Shave 1/2 sq. chocolate on top.


Wienner Schnitzel

1 1/2 pounds veal cutlet
Flour
Salt and pepper
1 egg, slightly beaten
1 T. water
Find dry crumbs
2 T. butter
1/4 c. water

Have veal sliced 1/4 inch thick and in 6 pieces for serving. Dip in seasoned flour, in slightly beaten egg diluted with water and then in crumbs. Melt butter and saute veal about 3 minutes on each side. Add water, cover and simmer 20 minutes or until tender, use just enough water to steam the meat. Turn meat frequently for uniform cooking. Serve on hot platter and garnish with sliced lemon.


Sunday, March 9, 2014

March 9, 1955 Baked Frozen Vegetables, Pork Chops and Apple Casserole, Baked Sweet Potatoes, Chart For Baked Frozen Vegetables, Oatmeal Peach Betty

Something special for the small fry to make for desert tonight. Oatmeal Peach Betty

(Today I've planned an Oven Meal for the family. Maybe mother will let you make the desert. Here's the menu.)

Pork Chop Casserole
Baked Sweet Potatoes      French Style Green Beans
Oatmeal Brown Betty
Milk


Pork  Chops and Apple Casserole

6 pork chops, cut 1/2 inch thick
2 T. fat
12 whole small onions
5 tart apples, quartered
1 T. brown sugar
1 c. water
Salt and pepper to taste

Brown pork chops in fat. Arrange chops in baking dish, top with onions and apples. Sprinkle with brown sugar. Add water, salt and pepper. Cover tightly and bake in a moderate oven 375 degrees 1 2/4 hours or until tender.


Baked Sweet Potatoes

Scrub potatoes and rub with fat. Bake in oven with meat for 1 1/4 hours.


Chart For Baked Frozen Vegetables

Have you tried baked frozen vegetables in the oven along with your roast/ Flavor and color remain excellent for vegetables mainly cook in their own liquid. Turn frozen vegetables into a casserole, add salt and 2 T. butter for each package. Some need liquid as listed below.

Here are cooking times required:

Vegetable                                                                                Time in Minutes
                                                                                                325 to 375 degrees
Asparagus: cuts                                                                                  40-45
                  spears                                                                              40-50
Broccoli, Brussels Sprouts                                                                  35-40
Cauliflower                                                                                         30-35
Corn (kernels)*                                                                                  25-30
Green Beans, cut                                                                                40-45
                      French style                                                                  35-40
Lima Beans (add 1/4 c. water)                                                            45-50
Peas                                                                                                   35-40
Spinach, whole leaf                                                                             35-40
              chopped                                                                               30-35
Succotash                                                                                           45-50
Wax Beans, cut                                                                                   45-50
Mixed Vegetables                                                                                40-45

*Defrost corn-on-the-cob completely, Roll in melted butter in a shallow baking pan. Bake 400 degrees 20 minutes.


Oatmeal Peach Betty

2/3 c. flour
1/4 t. salt
1/4 t. soda
2/3 c. quick cooking rolled oats
1/4 c. butter
2 T. lemon juice
2 c. canned sliced peaches
1/4 t. cinnamon
1/3 c. brown sugar
1/2 t. vanilla
1 T. butter for dotting

Sift together flour, salt and soda. Add rolled oats. Put peaches in bottom of 2 quart casserole. Sprinkle lemon juice and cinnamon over them. Mix together brown sugar and melted butter, add to flour mixture, stir until mixture looks crumbly. Add vanilla. Dot peaches with 1 T. butter, spread flour mixture over top. Bake 375 degrees 45 minutes. Serve hot or cold with cream or milk. Serves 4 or 5.

Saturday, March 8, 2014

March 8, 1955 Nursery Education Week Tuna Fish Casserole, Peanut Butter Cookies

In cooperation with Nursery Education Week, Home Cooking dedicated March 8 and part of the 9th to all little ladies and young gentlemen who would like to help mother and learn to cook.

Before you start cooking, promise mother you will do these things:
  1. Never, never start cooking until you have first washed your hands with soap and water.
  2. Look the part of a little cook and wear a clean cotten dress or apron to keep you nice and clean.
  3. Show mother what you want to do and ask her if she thinks that would be nice for you to make and if it would help her if you made it. Talk it over with mother and be very sure you understand the recipe.
  4. If you are making cookies or something that uses the oven, better have mother or big sister turn it on for you.
  5. After you have finished wash your dishes, it's not much fun maybe, but that's part of the game.

Something For Lunch -- Tuna Fish Casserole

1 7-oz. can tune fish
1 can cream of mushrook soup
1/2 c. milk
3/4 c. crushed potato chips

First have mother get you a 1 1/2 quart casserole dish, grease it with butter using a small piece of wax paper. Mash the potato chips fine with your hands. P.S. Don't eat too many. Have mother or sister  open a can ot tune fish and mushroom soup for you. Empty the soup into a bowl, add the milk and stir until blended. Place the tune fish in the bottom of the greased baking dish, if there are some big chunks break them up a little with a fork, not too much, though, just enough to make them even in size. Pour the soup mixture over the top. Bake in the oven at 375 degrees for 25 minutes. This will serve 4 to 5 people.


What to Drink? Milk, Of Course

Hope all you boys and girls drink lots of milk, you need a quart a day. For lunch today how about a chocolate ice cream float.
  1. Put 2 T. chocolate syrup in a glass.
  2. Add enough milk to fill glass 3/2 full -- not too full, remember to leave room for ice cream.
  3. Stir with a spoon until chocolate syrup is mixed
  4.  For a special teat float a spoon full of ice cream on top of the cold cocoa.
  5.  On a very cold day have mother heat the cold cocoa for you in a double boiler (so it won't boil over). Serve with a marshmallow.

Here comes Cookie -- Peanut Butter, of course

3 c. flour
2 t. baking soda
1/4 teaspoon salt
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
1 t. vanilla
  1. Sift flour once, then measure, sift again with soda and the salt. 
  2. Grease cookie sheet (with a piece of paper as you did with the caserole), not too much, just enough to keep cookies from sticking.
  3. Cream shortening with both the brown and white sugar. This just means that you mix them together well. Use a wooden spoon, take lots of time to mix the ingredients well.
  4. Now add the 2 eggs, one at a time, mixing and stirring well. Better get mother to break the eggs for you.
  5. Now add peanut butter and beat. Getting tired? Rest a bit, then come back and stir some more.
  6. Add the vanilla and stir it in.
  7. Start adding the flour mixture a little at a time. Maybe mother will help you mix if you get very tired, stir slowly and carefully so you don't splash the flour out of the bowl. Flour all added? Good. Are hands clean? Here's the trick now and the most fun.
  8. With your fingers lift out a little bit of the dough the size of a walnut. Put this dough in the palm of your left hand. Place your right hand hand over it and gently roll dough around until it forms a ball. If the dough is sticky, put a little flour on your hands.
  9. Put the ball of dough on the greased cookie sheet. Keep making balls until you have 16 of them. Leave a space between each ball for the cookies will spread. 
  10. Take a fork, like you use at the table, and gently press down crossways on the dough balls, then press the opposite direction, looks like a waffle doesn't it?
  11. Bake the cookies at 375 degrees for 15 minutes. This recipe will make about 4 dozen.



Friday, March 7, 2014

March 7, 1955 Golden Apricot Pie, Rye Bread

Golden Apricot Pie

Pastry for double-crust pie 9"
2 1/2 c. cooked unsweetened dried apricots
1/2 c. apricot liquid
1 T. cornstarch
1/2 c. sugar
Dash salt
1/4 t. cinnamon
1/4 t. nutmeg
2 T. lemon juice
1 T. butter

Arrange dried apricots in pastry-lined 9" pie plate. Heat apricot liquid; add cornstarch combined with sugar, salt and spices; boil stirring constantly until clear and thickened. Add lemon juice and butter. Make a lattice top. Bake at 425 degrees for 40 minutes.

Note: For a delicious variation use dried peaches or half prunes and apricots.


Rye Bread

2 c. milk, scalded
3 T. shortening
2 T. sugar
2 1/2 t. salt
1 cake compressed yeast
2 T. lukewarm water
4 c. rye flour
2 c. all purpose flour (about)

Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Soften yeast in lukewarm water; stir and combine with cooled milk mixture. Add rye flour and enough white flour to make a stiff dough. Turn out on lightly floured board and knead for 10 minutes or until smooth and satiny. Place dough in a warm greased bowl; brush surface very lightly with melted shortening to prevent crust formation; cover lightly and let rise in a warm place (80 to 85 degrees) for about 2 hours or until dough is doubled in bulk and will retain impression with the finger. Punch down dough; fold the edges toward the center and turn over so that the smooth side is on top, cover and let rise again about 1/2 hour or until dough is almost doubled in bulk. Turn our onto board; divide dough into 2 equal portions and mold into balls; let rest closely covered about 10 minutes. Shape into loaves, Place into 2 greased loaf pans (about 9 1/2 x 5 1/2 inches), brush tops with melted shortening; cover and let rise about 1 hour or until doubled. Bake in hot oven 375  to 400 degrees 45 to 50 minutes. Makes two 1 pound loaves.

Note: Second rising in bowl makes for better textured loaf of bread. It may be omitted if you are pressed for time.

Note: A special rye flour is obtainable at  the Atlantic Supply, 380 Main Street East. This flour is ground in a 200-year-old water-power mill. The slow, cool grinding preserves all valuable minerals and vitamins. Be sure and try other water-ground flours -- oatmeal, cornmeal, natural flour, and others.

Editor's Note:  380 Main Street East is now a parking lot.

Tuesday, March 4, 2014

March 4, 1955 Crusty Hard Rolls, Lemon Fluff, Baked Scallops

Crusty Hard Rolls

1 c. boiling water
2 T. shortening
1 T. sugar
1 t. salt
1 cake compressed yeast
4 cups flour
2 egg whites, beaten

Combine boiling water, shortening, sugar and salt; cool to lukewarm. Soften yeast in part of the cooled water mixture; stir and combine with remaining water mixture. Add 1 cup of the flour; beat thoroughly, add beaten egg whites; mix well. Add enough of the remaining flour to make a soft dough. Turn out onto board and knead about 10 minutes until smooth and satiny. Place dough in warm, greased bowl; brush top with shortening, cover, let rise until doubled in bulk, about 1 1/2 hours. Punch dough down; fold in edges and turn over so that the smooth side is on top; cover and let rise about 3/4 hour or until doubled in bulk. Punch down; divide into 2 dozen equal portions, cover and let rise 10 minutes. Shape into rolls, place 2 inches apart on greased baking sheet which has been sprinkled with cornmeal; cover and let rise another 1/2 hour or until doubled in bulk. Bake in hot oven 450 degrees 20 to 25 minutes. For added crustiness have a large flat pan filled with boiling water on floor of oven during baking. Makes 2 dozen.


Lemon Fluff

1 c. boiling water
1 package lemon flavored gelatin
4 egg yolks
Juice of 1 lemon
1/2 c. sugar
4 egg whites
1 c. whipping cream
1/2 pound vanilla-filled wafers

Add boiling water to gelatin and stir until completely dissolved, chill slightly. Beat egg yolks until light and lemon colored, add lemon juice and sugar. Cook in double boiler until mixture is thick, stirring constantly. Cool for a few minutes. Beat egg whites until very stiff. Whip cream. Into egg yolk mixture first fold the gelatin, next the egg whites, finally whipped cream. Roll the wafers into very fine crumbs, sprinkle half of crumbs evenly over bottom of 8 inch square dish. Pour whipped cream mixture over top of crumbs, sprinkle rest of crumbs on top. Chill in refrigerator at least 2 hours or until well set. Cut into squares for serving and if desired garnish with maraschino cherry or a dab of whipped cream. Serves 9 to 12.

Note: This is a "special desert" perfect for a bridge desert or a buffet luncheon. It may be made hours ahead of serving time and stored in the refrigerator.


Baked Scallops

1 pound scallops
1/3 c. flour
1 t. salt
1/8 t. pepper
3/4 c. light cream
3 T. butter

Wash scallops in cold water, drain, dry well. Roll in flour which has been seasoned with salt and pepper. Put in a greased shallow pan. Fill to about 1/2 depth of scallops with rich milk or light cream. Top with butter. Bake 350 degrees 45 to 50 minutes. When baked 1/2 hour, turn each scallop and brown on other side. Serves 4.


Monday, March 3, 2014

March 3, 1955 Bravo 60 Second Macaroni with Special Sauce and Meat Balls, Custard Pie

Bravo 60 Second Macaroni with Special Sauce and Meat Balls

Meat Balls:

1 egg
1/4 c. milk
1 t. salt
1/4 c. corn meal
1 pound ground beef
2 T. shortening

Beat egg well, add milk, salt and corn meal. Combine thoroughly with been and shape into 12 balls. Brown in shortening in skillet.


Quick Sauce:

1/2 c. minced onion
1 c. chopped celery
1/4 c. chopped green pepper
2 c. spaghetti sauce
1/2 c. sliced mushrooms, cooked or uncooked
2 c. tomatoes
1 1/2 t. salt
1/8 t. pepper
1 box Bravo 60 Second Macaroni

Add all ingredients except macaroni to meat balls in skillet. Simmer over very low heat for 1 hour. 5 minutes before serving time cook macaroni according to directions on package.


Custard Pie

Prepare pastry and make an unbaked 9 inch pastry shell. Chill thoroughly.

4 eggs, slightly beaten
1/2 c. sugar
1/2 t. salt
3 c. milk, scalded
1 t. vanilla
1/4 t. nutmeg

Beat egg slightly, add sugar and salt; slowly stir in scalded milk; add vanilla. Strain mixture into pastry shell, sprinkle with nutmeg. Bake at 450 degrees 10 minutes, then 325 degrees 20 minutes or until custard is firm.

Tips to prevent soggy crust:
  1. Chill crust before adding filling
  2. Scald milk, this makes the custard start baking faster.
  3. Bake on lower shelf of oven.
  4. Start baking in hot oven to set crust, reduce temperature to finish baking.
  5. Too long baking makes custard "watery." Bake just until a silver knife inserted into side of custard comes out clean. The center will still be a bit soft, it will set later on.
Tip:  For coconut custard pie follow recipe above except omit nutmeg, stir into custard 1 c. shredded moist coconut before baking. For a richer pie use part light cream for the milk.

Sunday, March 2, 2014

March 2, 1955 Midnight Lunch Suggestions Cheese Bacon (Open Sandwich), Grilled Lobster Sandwich, Man's Special, Frosty Fruit Salad, Jiffy Devils Food Cake

Sandwiches

No. 1 Cheese Bacon (Open Sandwich)

2 eggs well beaten
2 c. shredded sharp cheese (1/2 pound)
3/4 t. worcestershire sauce
1/2 t. salt
1/4 t. paprika

Combine all ingredients. Spread on untoasted side of 6 slices of bread (toasted on one side). Top each with 2 half strips of bacon. Place under broiler until cheese melts and bacon is crisp. Makes 6 sandwiches.

Tip: Prepare cheese mixture hours in advance, bread can also be toasted on one side in advance.


No. 2 Grilled Lobster Sandwich

1 c. chopped lobster
1/4 mushroom soup
2 hard cooked eggs, chopped
Salt and pepper to taste

Use caned or fresh lobster meat. Combine all ingredients and mix well. Spread on untoasted side of bread (toasted on one side). Broil until brown. Makes 6 sandwiches.


No. 3 Man's Special

1 can tomato soup
1/2 pound cheese
2 egg yolks, beaten
1 T. horseradish
8 slices boiled ham

Simmer soup until quite thick. Add grated cheese and stir until melted. Add beaten egg yolks and cook for 1 minute. Remove from heat, add horseradish; cool. Spread on untoasted side of bread (toasted on one side), top with thin slices of boiled ham; broil until ham is crisp and browned.


Frosty Fruit Salad

3 T. mayonnaise
1 pk. cream cheese (3 oz.)
1 c. orange sections, cut in thirds
1 c. diced peaches
1 c. drained crushed pineapple
1 c. chopped walnuts
1/2 c. maraschino cherries, cut in halves
1 c. whipping cream

Blend mayonnaise and cheese together. Combine with all fruits and nuts. Whip cream, fold into fruit mixture. Pour into custard cups. Set custard cups in freezing compartment of refrigerator for about 3 hours or until frozen. When salad is frozen, unmold individual salads by slipping a spatula inside custard cups around salads. Serve on salad greens. Makes 12 servings (5 oz. custard cups).


Quick Desert Suggestion:


Jiffy Devils Food Cake

1 c. sifted flour
3/4 c. sugar
3/4 t. baking powder
1/4 t soda
1/2 t. salt
1/4 c. cocoa
1/3 c. shortening
1/2 c. water
1/2 t. Vanilla
2 eggs

Sift together flour, sugar, baking powder, soda, salt and cocoa. Add shortening, water and vanilla. Beat briskly for 2 minutes, by hand or with electric mixer. Add eggs and beat for 2 more minutes. Pour into well greased 1 1/2 quart casserole 7 1/2 inches in diameter. Bale 1 hour at 300 degrees. Serves 10 to 12.


Speedy Frosting

2 T. butter
2 c. sifted confectioners sugar
3 T. cream
1/2 t. vanilla
Walnut or pecan halves

Put butter in mixing bowl, add sugar alternately with cream, beat thoroughly. Add vanilla and spread on top of cooled cake. Decorate with walnut or pecan halves.

Saturday, March 1, 2014

March 1, 1955 Basic Sweet Rolls, Cinnamon Twists, Rosebuds, Plain Icing

Basic Sweet Rolls

1/2 c. milk
1/2 c. sugar
1 1/2 t. salt
1/4 c. shortening
1/2 c. warm water
2 packages of cake yeast, active dry or compressed
2 eggs, beaten
5 c. flour (about)

Scald milk, add sugar, salt and shortening, cool to lukewarm. Measure into bowl 1/2 c. warm water, sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 2 eggs, beaten and 3 c. of the flour. Beat until smooth. Stir in remaining flour to make a soft dough. Turn dough onto lightly floured board, kneed until smooth and elastic. Place in greased bowl; brush top with soft shortening. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Shape as directed.


Variation No. 1. Cinnamon Twists

DIVIDE SWEET DOUGH IN HALF. Roll into a square about 12 x 12 inches. Brush lightly with melted butter. Mix together 1 c. sugar and 1 T. cinnamon. Sprinkle center third of square with 3 T. of the sugar and cinnamon mixture. Fold one third of dough over center third. Sprinkle with 3 T. of the sugar and cinnamon mixture. Fold remaining third of dough over the two layers. Cut into strips 1 inch wide. Take hold of each end of strip and twist tightly in opposite directions. Seal ends firmly. Place on greased cookie sheet about 1 1/2 inches apart. Sprinkle tops with remaining sugar and cinnamon mixture. Cover. Let rise until double in bulk (about 1 hour). Bake in moderate oven 350 degrees about 25 minutes. Makes 1 dozen.

Variation No. 2 Rosebuds

DIVIDE SWEET DOUGH IN HALF. Roll into square 12 x 12 inches. Spread evenly with 1/4 c. jam (raspberry, or strawberry). Roll up as for jelly roll. Cut into 12 equal pieces (about 1 inch wide). Place cup side up in greased muffin pans 2 3/4 x 1 1/2 inches. With scissors cut crosses, about 1/2 inch deep across buns. Cover, let rise in warm place until doubled in bulk (about 1 hour). Beat together 1 egg yolk and 2 T. milk. Brush tops of buns with egg mixture. Bake in a moderate oven 350 degrees about 30 minutes. Ice Tops with plain icing.


Plain Icing

1 c. sifted confectioners sugar
1 T. milk
1/4 t. vanilla

Combine all ingredients, beat until smooth.