April 29, 1955 Fish Fillets Mornay, Glorious Salad, Peach Cake

Fish Fillets Mornay

1 1/2 pounds fish fillets
3/4 t. salt
4 T.butter
4 T. flour
1/2 t. dry mustard
1/4 t. paprika
1 1/2 c. milk
1/2 c. grated Parmesan cheese or 1 c. grated sharp cheese

 Arrange fish fillets in greased baking dish or oven proof platter. Sprinkle with salt. Melt butter, and flour and mustard, stir until well blended, add milk slowly, stir over low heat until mixture thickens. Add cheese, stir until cheese melts. Pour over fish, bake at 450 degrees for 10 minutes until fish flakes with a fork and sauce is bubbly and brown.

Glorious Salad

from Mrs. Mark Baker, Webster, N.Y.

1 pk. lemon jello
1 c. boiling water
1 can crushed pineapple (No. 2)
1/2 pound marshmallows, quartered
1 small bottle maraschino cherries
1 pound cottage cheese

Dissolve jello in boiling water. Cool slightly, add remaining ingredients. Pour inti individual or large mold. Serves 6 to 8.

Peach Cake

(This recipe in Cooking With The Experts)

2 c. flour
3/4 t. baking powder
1/2 t. soda
3/4t. salt
1/2 t. nutmeg
1 c. canned peaches, mached
1/3 c. milk
1/2 t. vanilla
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1/2 c. chopped nuts
1/8 t. ginger
1/2 t. cloves
1/4 t. cinnamon

Sift flour, baking powder, soda, salt and spices. Cream shortening, add sugar and blend well. Add eggs unbeaten one at a time, beat well. Combine peaches and milk. Add flour mixture alternately with peach mixture. Add nuts and vanilla. Pour into greased and floured 8 x 8 inch pan. Bake at 350 degrees for 1 hour.

April 29 and April 30, 1954 Rainbow Salad Platter, English Cherry Tartlets

April 29, 1954

Guest: Mr. Andrew Ruff from National Livestock and Meat Board.  No recipes were provided.


April 30, 1954

Guest: Miss Mary Crumk from national Canners Association, featuring the following recipe:

Rainbow Salad Platter

1 1 pound can of asparagus spears
1 12 oz. can whole kernel corn
1 1 pound can peas
1 No. 2 can shoestring carrots
1 8 oz. can whole onions
1 4 oz. can pimiento
French dressing

Drain liquid from asparagus, corn, peas and carrots. keeping vegetables in cans. Spoon 3 T. french dressing over each vegetable, do not stir. Place cans in refrigerator, chill several hours.Arrange bundles of asparagus spears for first row, wrapping each bundle with 2 strips of pimiento. Use corn in second row and peas in third row. Arrange carrot sticks on fourth row. Do not have space between rows. Yield: 6 servings.

English Cherry Tartlets

Basic dough for tartlets:

1/4 c. butter
1/4 c. sugar
1 c. flour combined with 1/4 t. soda
1 large egg
1/2 t. vanilla

Beat butter until creamy, add sugar, a little at a time, then egg and beat well for 2 minutes. Add vanilla and last flour combined and sifted with baking soda. Beat only until smooth when adding flour. Grease very small cupcake molds that measure 3/4 inches deep and 2 inches wide at top lightly with shortening. Place 1 scant tablespoon of dough in each with damp finger or spread evenly on bottom and sides. Store in refrigerator while preparing Filling for English Cherry Tartlets.


Filing for Tartlets:

2/3 c. cream cheese
1/4 c. sugar
1 T. soft butter
1 egg
Grated rind 1 lemon
Thick cherry preserves or jam

Place about 1/2 t. cherry preserves or jam on bottom of each tartlet. Beat cream cheese, sugar, butter, egg and rind only until smooth. Pour mixture into each mold, having it come up almost to top. Bake at 350 degrees F. for 20 minutes then bake 10 more minutes at 400 degrees until tops are golden brown. When they are done, remove from oven and tun over gently onto waxed paper. Let stand until cold. When ready to serve, sprinkle well with confectioners sugar and place about 1 level teaspoon preserves on top of each. This recipe will make 16 to 18 tartlets of medium size. They are best served the same day they are made.

April 28, 1955 Another Bravo-60 second Macaroni Casserole, Steve's Favorite Chocolate Cake, Sour Cream Fudge Frosting

Another Bravo-60 second Macaroni Casserole

1 package Bravo 60 Second Macaroni
2 T. Fluffo
1 pound ground beef
1 large onion, chopped
1/2 green pepper, chopped
1 can (8 oz) mushrooms, juice, stems and pieces
1 t. salt
1/4 t. pepper
1/4 t. oregano
1 can condensed tomato soup
1 can (6 oz.) tomato paste
1/3 c. water
1/2 pound sharp cheese, grated

Cook macaroni as directed on package. Brown beef in Fluffo, add onion, green pepper and mushrooms, cook until onion is tender. Add seasonings. Combine soup, tomato paste and water. Place a layer of macaroni in well greased 3 quart casserole, then a layer of meat, cover with sauce and half of the cheese. Repeat ending with cheese on top. Bake at 375 degrees until bubbly and brown, about 30 minutes. Serves 6.

Steve's Favorite Chocolate Cake

2/3 c. Fluffo
1 1/2 c. sugar
3 eggs
2 squares chocolate, unsweetened
2 1/4 c. cake flour
1 t. soda
1 1/4 c. buttermilk
1 t. vanilla

Cream Fluffo and sugar well, add eggs one at a time, unbeaten, and continue beating until very creamy. Add melted and cooled chocolate. Sift flour, soda and salt, add alternately to first mixture with buttermilk combined with vanilla. Mix until smooth. Pour into greased and floured 9-inch layer cake pans. Bake 350 degrees 35 minutes.

Sour Cream Fudge Frosting

2 squares chocolate unsweatened
2 c. sugar
1 c. sour cream
1 t. vanilla
1/8 t. salt

Melt chocolate, add sugar and blend well. Add cream, bringing mixture to boiling point, stirring constantly until sugar is dissolved. Boil without stirring to 230 degrees. Remove from heat, cool WITHOUT STIRRING, until lukewarm. Add vanilla and salt and beat until of spreading consistency. If frosting begins to set too soon, thin with top milk or light cream. This frosting will cover 2 nine inch layers; sides too, if you work quickly. Keps very well, a nice smooth creamy frosting.

April 28, 1954 Pizza Neapolitan, Chocolate Walnut Cookies

Pizza Neapolitan

(for one 12 inch round pizza or medium sized baking sheet)

2/3 c. water (half milk may be used)
1 T. melted shortening
1 t. salt
1/2 ounce compressed yeast combined with 1 t. sugar
About 2 c. sifted all purpose flour to form meduim dough

Combine water, shortening and salt. When lukewarm add the dissolved yeast. Add flour a little bit at a time and beat until smooth. When dough is too stiff to handle, turn it onto floured cloth and knead until smooth for several minutes, adding only enough flour to keep dough from sticking to hands. When dough is smooth, shape into a round patty, cover with a towel. Let rise until double in bulk.

After it has doubled in size, roll and pat it to fit 12 inch round pan that has been greased with shortening. A medium sized baking sheet may be used instead. Roll dough about 1 inch larger than pan in which it is to be baked, so it may come up on side to enclose filling. It may be pulled into shape while in pan if necessary. Cover dough with one of the following fillings and let stand in warm room for 20 minutes. Bake at 400 degrees F. for 35 to 40 minutes or until dough is brown underneath. These pizza may be baked a day in advance. When cool, remove from baking sheet or pan, cover completely with wax paper, and keep in cool place (the sausage pizza must be kept in refrigerator). About 15 minuted before serving, reheat at 400 degrees until quite warm. Serves 8.

Plain Tomato Filling for Pizza

1 1/4 c. drained tomatoes
1 t. salt
1/4 t. pepper
1 small clove garlic, chopped fine
1/3 c. grated Parmesan cheese
1 t. oregano or thyme
2 T. olive or vegetable oil

Drain tomatoes, crush until of medium consistency. Add salt, pepper and garlic. Pour this mixture over unbaked dough and spread as evenly as possible. Sprinkle cheese, oregano and olive oil over top. Allow to stand 20 minutes before baking.

Mozzarella Cheese Filling for Pizza

Prepare same as plain filling. Lastly sprinkle with about 3/4 c. freshly shredded mozzarella cheese.

Anchovy Filling for Pizza

Prepare same as plain filling. Lastly sprinkle about 1 1/2 T. or more anchovies broken up into small pieces.

Sausage-Mozzarella Filling for Pizza

Prepare as in plain filling omitting oil if sausage is rich in fat. Sprinkle tomatoes with 3/4 c. coarsely shredded mozzarella. Lastly, sprinkle with 1/2 pound Italian sausage removed from casing and pan fried in small amount of shortening until medium done (about 10 minutes), separating meat with form as it fries.

Chocolate Walnut Cookies

1/4 c. butter
1/4 c. shortening
3/4 c. sugar
1 egg
1 oz. chocolate
1 3/4 c. flour
1/2 t. soda
1/2 t. salt
1/2 c. milk
1 t. vanilla
1/2 c. chopped walnuts

Cream butter ans shortening, add sugar gradually, beat well. Beat in egg. Stir in melted chocolate. Add sifted dry ingredients alternately with milk. Stir in vanilla and nuts. Drop by teaspoonfuls onto ungreased baking sheet, leave 2 inches between each cookie. Bake at 400 degrees F. for 8 to 10 minutes. Makes 3 dozen.

Frosting: Add enough top milk to 2 cups sifted confectioners sugar to make an easy spreading frosting. Add a dash of salt and 1 t. vanilla. Drop 1 teasp. frosting on each cookie; swirl with your spatula. Top each with a half walnut.

April 27, 1955 Individual Barbecued Meat Loaves, Orange Delight, Oven Glazed Carrots, Oven Browned New Potatoes

Individual Barbecued Meat Loaves

1 1/2 pounds ground beef
1/2 pound ground pork or veal
1/2 c. soft bread crumbs
1/2 c. milk
1 egg
1 t. salt
2 T. chopped onion
1/2 c. ketchup
1 T. Worcestershire sauce
1 t. chili powder
2 T. chopped onion

Mix together beef, pork, bread crumbs, milk, egg, salt, and onion. Shape into 8 individual loaves. Place in well greased shallow pan. Heat together remaining ingredients for sauce. Pour over loaves, cove and bake for 30 minutes at 350 degrees. Remove cover and brown for 15 minutes.

Orange Delight

(from Town Journal 1955)

3 T. butter
3 T. flour
1 1/2 c. sugar
6 eggs, separated
1 can (6 oz.) frozen concentrated orange juice
2 c. milk


Cream butter; add flour and blend well. Add sugar and mix until smooth. Add egg yolks and orange juice (undiluted) beat well. Add milk. Combine with creamed mixture. Beat egg whites until stiff. Carefully fold them into orange mixture. Pour into well buttered 7 x 12 inch baking dish. Place dish in pan containing 1/2 inch hot water. Bake in moderate oven 375 degrees for 35 to 40 minutes. Pudding will have a cake-like topping over a custard layer. Spoon into serving dishes. Serves 8.

Oven Glazed Carrots

2 bunches carrots
2 T. lemon juice
1/4 c. sugar
1/2 c. water
3/4 t. salt
2 T. butter

Scrape carrots, cut in lengthwise strips. Combine lemon juice, sugar, salt and butter. Pour over carrots. Cover, bake at 350 degrees 30 to 35 minutes.

Oven Browned New Potatoes

Scrape small new potatoes, place in buttered casserole, pour melted butter over all. Bake in oven 350 degrees 45 minutes or until tender. If potatoes are large, cut in halves or quarters. To hasten cooking time you may boil for 10 minutes. Turn potatoes after they are browned on one side. S,all potatoes 1 1/2 to 2" in diameter will cook in 45 minutes to 1 hour. Larger potatoes will require 1 1/4 to 1 1/2 hours.

April 27, 1954 Italian Stuffed Tufoli, Italian Tomato Sauce and Meat Balls, Chocolate Peppermint Pie

Italian Stuffed Tufoli

3/4 lb. Bravo Tufoli
4 quarts boiling water
1 T. salad oil or vegetable shortening
1 1/2 T. salt
1 recipe Italian Tomato Sauce and Meat balls
1 recipe Ricotta Filling
1/2 c. grated Parmesan cheese

Cook Tufoli and the 4 quarts of boiling water with the salad oil and salt for 30 minutes or until crispy tender. Pour a little cold water in utensil and drain in colander. Place Ricotta Filling in pastry bag with plain opening or tube. Fill tufoli being careful not to overfill. Place filled tufoli in greased baking dish measuring 12 x 8 x 2. Sprinkle each layer with 2 T. grated Parmesan cheese and spread with 1/2 c. or more of the Italian Sauce. It is better not to have more than 3 layers of tufoli in the dish. Bake at 350 degrees F. for about 1 hour. Remove from oven. and pour more sauce over top if it appears dry. Letr stand q15 minutes before serving. Pick up carefully with a large serving spoon.

Ricotta Filling

3 pounds ricotta cheese
3 eggs, slightly beaten
1 T. salt
1/4 c. grated Parmesan or Romano cheese
1 t. sugar
1/4 t. pepper
1/3 c. finely chopped parsley

 Combine all ingredients and beat until well blended. See recipe above for stuffing.

Italian Tomato Sauce and Meat Balls

1 pound ground beef
1 c. bread crumbs
2 eggs
1/2 t.salt
1/8 t.pepper
1 T. chopped onion
1 T. Parmesan cheese
2 T. diced salt pork
1 clove garlic
2 cans tomato paste
1 large can tomato puree

Combine meat, bread crumbs, eggs salt, pepper, onion, Parmesan cheese. Shape into 12 balls. Melt salt pork in skillet, brown meat balls, remove to saucepan. Mince garlic and and brown in skillet; add to meat balls in saucepan. Combine tomato paste and puree and simmer for 15 minutes, stirring occasionally. Add to meat balls and garlic. Simmer 3 to 4 hours. Serves 8.

Editor's Note: The number of cans of tomato puree was illegible. You may need to adjust.

Chocolate Peppermint Pie

2 sq. unsweetened Chocolate
2 T. butter
2/3 c. confectioners sugar
2 T. hot water
1 1/2 c. shredded coconut, finely snipped (4 oz.)
1 quart peppermint ice cream

Melt chocolate and butter together over low heat. Add sugar and water. Reserve 2 T. chocolate mixture for garnish. Fold in coconut to remaining chocolate mixture. Pour into well buttered 9 inch pie plate; freeze until firm (about 10 min.).

To serve immediately: Remove chocolate shell from freezer, scoop out ice cream in small rounds and place in shell. Garnish with reserved chocolate.

To store in freezer: Freeze shell until firm; fill with softened ice cream; garnish with reserved chocolate. Return to freezer until firm. Package and freeze for several weeks. Or just shell may be packaged and frozen. Serves 6 or 7.

April 26, 1955 Snow Pudding -- New Method, Custard Sauce

Snow Pudding -- New Method

1 T. gelatin
1/4 c. cold water
1 c. boiling water
1 c. sugar
1/2 c. lemon juice
1 t. grated lemon rind
3 egg whites, unbeaten

Soften gelatin in cold water, dissolve in boiling water. Add sugar, lemon juice and rind, chill quickly by putting ice cubes and water in bottom of double boiler. Add unbeated egg whites. Beat into individual serving dishes or large mold.

Note: This is a New Method for making snow pudding, easier than the old method and makes a lighter product. Old method was to add egg whites stiffly beaten  to slightly thickened gelatin mixture. Snow pudding is delicious served with fresh fruit, or custard sauce. Use leftover egg yolks for custard sauce.

Custard Sauce

3 eggs, slightly beaten
1/4 c. sugar
1/8 t. salt
1 1/2 c. milk
1 t. vanilla or 2 T. sherry

 Mix slightly beaten egg yolks with sugar and salt in top of double boiler. Stir in milk gradually, cook over hot water, stirring constantly, until mixture thickens slightly and coats the spoon. Remove at once, put in pan of ice water. Beat in flavoring. Serve over snow pudding.

Tip: Quick chill of custard helps prevent curdling and makes a smooth sauce.

April 26, 1954 Shrimp Fondue, French Breakfast Donuts

Shrimp Fondue

12 slices bread
1 c. cooked shrimp
1/2 pound sliced cheese
2 eggs, beaten
2 2/3 c. milk
1 t. salt
1/8 t. pepper
1 t. prepared mustard

Line sides and bottom of a greased baking dish with slices of bread. Place half the shrimp and half the cheese on bread. Cover with remaining bread, shrimp and cheese. Beat eggs, add milk, salt, pepper and mustard. Pour over bread. Store in refrigerator several hours or overnight before baking. Bake uncovered  in preheated oven 400 degrees F. for 25 minutes.

French Breakfast Donuts

5 T. butter
1/2 c. sugar
1 egg, beaten
1 1/2 c. flour
2 1/4 t. baking powder
1/4 t. salt
1/4 t. nutmeg
1/2 c. milk

6 T. melted butter
1/2 c. sugar mixed with 1 t. cinnimon

Cream butter and sugar thoroughly, add egg, beat well. Add sifted dry ingredients alternately with milk. Pour into greased muffin tins, greased muffin tins, filling them half full. Bake in 350 degree oven 20 minutes or until lightly brown. Remove from tins. Mix melted butter and sugar mixture. While warm, coat the donuts with the butter and sugar mixture. Cool.

Mrs. Gail Hardwick, Pt. Pleasant, N.Y.

Editor's note: Parts of the procedure was missing from my copy of Home Cooking. I have done my best to guess at what Trudy wrote. The oven temperature may be incorrect and the rest of the procedure may need to be modified.

April 25, 1955 Buttermilk Fried Cakes, Skillet Fried Chicken

Buttermilk Fried Cakes

4 c. flour
2 t. baking powder
1/2 t. soda
1 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
3 T. shortening
1 c. sugar
2 eggs
1 c. buttermilk or sour milk

Mix and sift flour, baking powder, soda, salt, cinnamon and nutmeg. Cream shortening, add sugar and cream together until fluffy. Add eggs unbeaten one at a time and beat well. Add sifted dry ingredients alternately with the buttermilk. Roll dough 1/2 inch thick on lightly floured cloth, cut with doughnut cutter. Fry in deep fat at 375 degrees until golden brown, turning once. Drain on absorbent paper. Sprinkle with powdered sugar, if desired. Yield: 2 dozen.

Trudy's Tips: You may substitute sweet milk with the following changes: 1 c. sweet milk instead of 1 c. buttermilk or sour milk, use 1 t. baking powder eliminating the 1/2 t. soda. You may use 4 egg yolks instead of 2 whole eggs, the use of egg yolks makes a particularly tender fried cake.

Skillet Fried Chicken

1 3-pound frying chicken
1 c. flour
1 1/2 t. salt
1/8 t. pepper
1 t. paprika
1/2 c. Fluffo

Combine flour, salt, pepper and paprika in paper bag. Cut chicken into serving pieces or buy frying parts. Shake a few pieces of chicken in bag at a time until all are coated. Fry pieces of chicken at 360 degrees in the 1/2 c. Fluffo until nicely browned, reduce temperature of fat to 275 to finish cooking. Browning will take about 15 minutes, then 15 to 20 minutes to finish cooking. Total cooking time 30 to 35 minutes, a little longer for larger chickens. Should be fork tender.

April 22, 1955 Lobster in Butter Toast Cups, Quick and Tangy Tomato Juice Aspic, Refrigerator Rolls (without eggs)

Lobster in Butter Toast Cups

from Mrs. A. Hardwick, Rochester, N.Y.

6 slices day-old bread
3 T. melted butter
1/4 t. paprika
1/4 c. chopped onion
4 T. butter
3 T. flour
1 t. salt
1/4 t. nutmeg
1/8 t. pepper
2 c. milk
1 c. frozen peas
4 lobster tails (good size)
3 T. chopped pimento
1/4 c. grated sharp cheddar cheese

Remove crusts from bread, brush both sides with butter.Sprinkle one side with paprika and place in muffin tins, paprika side up. Be careful not to break the bread. Bake in 350 degree oven for 15 minutes. This can be prepared ahead and baked just before serving. Cook onion in butter until lightly browned, stir in flour and seasonings and blend well. Add milk gradually and cook until thick, stirring constantly. Add cheese, when cheese is melted add lobster tails have been cooked, shelled and cut into pieces, pimiento and peas. Heat and serve on toast cups. Serves 6.

Mr.s Hardwick's suggestion: Delicious served with a fruit salad on the side or served with French Fries and a salad for dinner.

Tip on Cooking Lobster Tails: Place tails, either thawed or frozen into large kettle boiling salted water (1 t. salt for each quart water). When water reboils, lower heat so water boils gently and begin counting time. Keep covered. Boil tails 1 minute longer than their individual weight in ounces. For example, boil a 4 ounce lobster tail 5 minutes. Add 2 minutes to all boiling times if tails are boiled frozen. To remove meat easily from shell drain off water, drench with cold water. Using scissors, cut lengthwise through center of membrane covering flesh, insert fingers under meat at open end and pull meat out.

Quick and Tangy Tomato Juice Aspic

1 T. unflavored gelatin
2 c. tomato juice
1 T. lemon juice
1/2 t. salt
1/8 t. pepper

Sprinkle gelatin on 1/2 c. cold tomato juice to soften. Heat remaining juice until very hot. Remove from heat. Add softened gelatin, lemon juice and seasonings. Stir until thoroughly dissolved. Pour into one large or 4 individual molds. Chil until firm. Unmold on platter; garnish with salad greens. Serves 4.

Variation: Use above recipe but before molding, chill to unbeaten egg white consistency. Stir in 2 c. crisp shredded cabbage. Turn into large mold (3-4 c.). Chill until firm. Serves 6.

Refrigerator Rolls (without eggs)

1 qt. milk
1 c. sugar
1 c. shortening
1 cake yeast
1/4 c. lukewarm water
8 c. flour
1 T. salt
1 t. soda
2 t. baking powder
1 c. flour

 Scald milk with sugar and shortening. Cool to lukewarm, add yeast dissolved in lukewarm water. Add the 8 cups of flour. Beat thoroughly. Let rise until double in bulk, then add salt, soda and baking powder which have been mixed together. Add enough of the 1 c. flour to make a soft dough. Cover and place in refrigerator. Make rolls as wanted. Bake on any type baking sheet or in muffin cups. Dough will keep a week. makes about 4 dozen rolls.

To use dough: Shape into rolls, let rise until double in bulk. Bake 425 degrees 15 to 20 min.

Biscuit Rolls: Roll dough 1/2 inch thick; cut into 2" rounds with a biscuit cutter.

Bowknots: Roll pieces of dough into ropes about 1/2" in diameter and 6 inches long. Tie loosely into a knot.

Cloverleaf Rolls: Shape dough into tiny balls; dip in melted shortening. Place 3 balls in each seaction of a greased muffin cup.

April 21, 1955 Sunday Dinner Roast Long Island Duckling, Mushroom Rice Stuffing, Sweet Potato Delights, Chiffon Cake

Sunday Dinner

Roast Long Island Duckling

Sweet Potato Delight      Green Vegetable

Relishes

Chiffon Cake

Roast Long Island Duckling

Long Island Ducks (frozen) are available all over the U.S. These ducks are packaged ready to cook and are available under half a dozen nationally known brands. Ducks weigh 3 1/2 to 5 pounds.

To prepare: Push skin back around the neck and cut off neck close to body. Wash duck carefully inside and out in cold water, dry thoroughly. Because the legs lie so close to the body there is no need to truss a duck. Roast unstuffed or filled with your favorite stuffing. Roast as follows:

      Temperature - 325 degrees.
      Time: 25 to 30 minutes per pound.

Mushroom Rice Stuffing

1 c. long grain or converted rice
1 2/3 c. water
2 or 3 oz. can chopped mushrooms
1/2 t. salt
1/4 t. pepper
1/8 t. marjoram
2 T. fat
1/2 c. diced onion
1/2 c. chopped Brazil nuts
Chopped giblets, optional, chopped

Place rice rice, water, contents of can of mushrooms and seasonings in saucepan. Cover and bring to boil. Cook over low heat until rice is tender, about 20 minutes.Cook onion in fat for several minutes. Combine with rice and mushrooms, add chopped Brazil nuts and giblets if desired. Makes 3 1/2 c. stuffing.

Note: This recipe is extra glamorous if wild rice is used instead of regular white rice.

Sweet Potato Delights

Use Jersey sweet potatoes if possible for they are drier and easier to work with. (Canned sweet potatoes may also be used.) Steam raw potatoes until they are just tender. Cool, remove skins, mash. Pick up 1/4 c. mashed potato, make depression. place soft marshmallow and a small piece of pineapple in each. Shape into balls, enclosing marshmallow and pineapple. Roll in flour, then dip in well beaten egg into which 1 T. water has been added, roll in crumbled corn flakes. Let stand on waxed paper for 20 minutes. Fry in deep fat at 350 degrees until lightly browned (about 2 minutes). Keep in covered skillet over VERY VERY low heat, to keep warm until ready to serve.

Chiffon Cake

10 inch tube pan or 13 x 9 inch oblong pan (ungreased) 325 degrees, 1 1/4 hours.

2 1/4 cake flour
1 1/2 c. sugar
3 t. baking powder
1 t. salt
5 egg yolks, unbeaten
1 c. egg whites
1/2 c. salad oil
3/4 c. cold water
3 t. lemon rind, grated
2 t. vanilla
1/2 t cream of tartar

Sift flour, measure, sift with sugar, baking powder and salt, sift into large bowl. Separate eggs, set aside 5 yolks, separate enough to have 1 c. egg whites. Store left over egg yolks in refrigerator covered with cold water. Make a well in center of flour mixture, add in this order, oil, egg yolks, and water to which grated rind and vanilla have been added. Mix with electric mixer on low speed or wooden spoon until very smooth (1 to 2 minutes). Add cream of tartar to egg whites, beat until they hold a VERY STIFF peak. They should be stiffer than for Angel Food Cake. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula. DO NOT BEAT. Pour mixture into UNGREASED tube or oblong pan. Bake as directed above.

Bake until surface of cake springs back when lightly touched. Let hang until cold, this means upside down. If cake is so high that it might touch the tale, invert through a funnel. When cool, loosen cake with spatula. Delicious unfrosted or frosted.

Variation: Orange Chiffon Cake. Use 2 T. grated orange rind and 3/4 c. orange juice in place of lemon rind and water.

 Note: Chiffon Cake is delicious if correctly made, terrible if directions are not followed exactly. Have all ingredients at room temperature, especially egg whites in order to have the greatest volume. Egg whites must be beaten VERY VERY STIFF. Be careful in folding, fold only until yellow streaks of egg yolk mixture disappear. GOOD LUCK.

Note:  Did you drink 3 glasses of milk today?

April 20, 1955 Elegant Chicken Salad, Salad Dressing, Elegant, Taffy Tarts, Maine Sardine Rarebit

Elegant Chicken Salad

(Especially for a party)

1 small head lettuce finely chopped
1 c. celery, diced
1 1/2 pounds chicken cooked, sliced thin
3 T. French Dressing (Pfeiffers)
1 recipe of Salad Dressing, Elegant

Combine lettuce and celery. Moisten with French Dressing, toss well. Mound on 16 inch serving platter; cover with thin slices of chicken. Spread entire surface with Salad Dressing. Elegant. Garnish base with slices of tomatoes and cucumbers that have been brushed with French Dressing.

Salad Dressing, Elegant

1 t. lemon juice
1/4 c. cream
1/4 c. salad mustard
1 egg yolk
1 T. sugar
1/2 t. gelatin, unflavored
1 T. cold water
1 c. mayonnaise
2 T. finely chopped green onion
1/4 c. chopped chives or green onion stems
1/2 t. capers, well drained

Combine lemon juice, cream, salad mustard, egg yolk and sugar. Soak gelatin in cold water, let stand for 5 minutes then dissolve over simmering water. Add to first mixture. Add mixture slowly to mayonnaise, mixing well. Refrigerate dressing for at least 30 minutes before using. Stir occasionally to keep it uniform in consistency. Just before using add chopped onion, chives and capers. Blend well. Spread over entire surface of salad.

Note: For a very, very elegant salad, buy a turkey breast about 3 pounds or more and roast it. You will have nice slices, desirable for this salad. If salad dressing becomes too thick, let stand in pan of WARM water and stir gently until of proper consistency. If mixture should curdle place over hot water and stir until completely melted, then reset in refrigerator or over ice water. This salad may be put together and refrigerated several hours in advance. Wonderful for a party. Serves 8.

Taffy Tarts

Pastry (enough for 2 crust pie)
1 egg
1 c. brown sugar
3 T. butter
Pinch salt
1 t. vanilla
Whipped cream

 Make pastry. Line about 12 (2 1/4 inch across top) muffin cups lined with 4" pastry squares. To do this cut pastry into 4" squares with pastry wheel. Fit snugly each square into muffin cup, letting corners stand upright. Chill. Beat egg just until yolk and white are blended. Add sugar, while beating until just mixed, no longer. Stir in butter, salt and vanilla. Fill shells. Bake at 350 degrees 30 to 35 minutes. Cool slightly, remove from pans. Top with whipped cream. Makes 12.

Maine Sardine Rarebit

2 cans Maine Sardines (3 1/4 oz. size)
4 slices toast
2 T. butter
2 T. flour
1/2 t. dry mustard
1/4 t. salt
Dash pepper
1 c. milk
1 c. cheddar cheese grated

Melt butter in sauce pan. Add flour, mustard and seasonings. Blend well. Gradually stir in milk. Cook, stirring constantly until smooth and thickened. Add cheese, stir until cheese melts. Heat sardines in skillet, arrange on toast. Cover with sauce. Served 4.

April 19, 1955 Jambalaya, Chocolate Dumplings,

Jambalaya

From: Theresa M. Lessmeister, Peru, Ill.

sent by Mts. Edith M Durkee

1 large onion, sliced
1 green pepper, chopped
4 stalks celery, chopped
1 clove garlic
1 t. minced parsley
1 c. chopped ham
1/4 c. Fluffo
1 8 oz can tomato sauce
2 c. diced cooked chicken
2 c. chicken stock
1 c. rice, raw
1 c. cooked shrimp
10 oysters

Saute onion, pepper, celery, garlic and ham in Fluffo for several minutes. Remove garlic. Add tomato sauce, chicken and chicken stock. Cook rice in boiling, salted water until tender, add to tomato mixture. Place in well buttered baking dish. Cover and bake at 350 degrees for 20 minutes. Add shrimp and oysters. Continue baking for 15 minutes. Serves 8.

Chocolate Dumplings

Chocolate Sauce:

2 squares unsweetened chocolate (2 oz.)
1/8 t. salt
1 c. sugar
2 T. butter
1 1/3 c. water

 Cut up chocolate into a 2 quart casserole. Add remaining ingredients. Boil gently over low heat for about 20 minutes.

Dumplings:

1 c. flour
1 1/2 t. baking powder
1/4 t. salt
3 T. shortening
1/3 c. sugar
1/2 t. vanilla
1 egg
1/3 c. milk

Sift flour, baking powder and salt. Cream shortening and sugar together, add vanilla and egg and continue creaming. Add milk and flour mixture alternately. Drop batter by spoonfuls into gently boiling Chocolate sauce. Cover and cook over low heat for 30 minutes.

April 18, 1955 Oven Meal Mother's Meat Loaf, Scalloped Potatoes, Steamed Carrots and Apples, Baked Pineapple Pudding

Oven Meal

Mother's Meat Loaf

Scalloped Potatoes

Steamed Carrots and Apples

Baked Pineapple Paradise

Mother's Meat Loaf

1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 c. onion, minced
1/4 c. butter
1/2 c. celery, minced
1/2 c. tomato soup
1 egg
1 c. soft bread crumbs
1/4 t. t. pepper
1 1/2 t. salt
Bacon

Have meat ground together twice.Brown onion and celery in butter. Add tomato soup, then beat egg into mixture. Add bread crumbs and seasonings to meat; then add onion mixture. Work well with handsuntil ingredients are well blended. Pack in greased loaf pan or form into a loaf. Arrange strips of bacon over loaf. Bake at 375 degrees at 375 degrees for 1 1/2 hours. Serves 6.

Tip: The browning of the onion and celery in butter gives this meat loaf an excellent flavor for it eliminates any raw onion taste. This is my favorite oven meal, I sometimes substitute the brownie pudding given some time ago on Home Cooking.

Scalloped Potatoes

6 medium sliced potatoes
Salt and pepper
2 T. flour
3 T. butter
3 c. milk (about)

Editor's note: I suspect there should be 3 T. flour. Add 1/3 of the potatoes works with the rest of the procedure. 

Wash and pare potatoes and cut in very thin slices. Place 1/2 of the potatoes in greased 2 quart baking dish. Sprinkle with salt and pepper and 1/3 of the flour. Dot with 1 T. butter. Repeat twice. Pour in enough milk so it can be seen through the top layer. Cover and bake at 375 degrees for 30 minutes, remove cover and continue baking for 15 to 20 minutes longer or until potatoes are tender and a brown crust has formed on top. Serves 6.

Steamed Carrots and Apples

Arrange equal quantities of sliced cooked carrots and sliced raw apples in alternate layers in buttered baking dish. Sprinkle carrots with salt and melted butter; sprinkle apples with sugar. Bake covered at 375 degrees 30 to 45 minutes.

Baked Pineapple Pudding

1/2 c. Fluffo
1 1/4 c. sugar
2 eggs, separated
3 c. graham cracker crumbs -- about 30
2 1/2 t. baking powder
1 1/4 c. milk
1/2 c. chopped pecans
1 can (9 oz.) crushed pineapple
1 c. sugar
Heavy cream, whipped

Combine Fluffo and sugar. Add egg yolks and blend well. Combine crushed graham crackers and baking powder, add to egg mixture alternately with milk. Add pecans. Beat egg whites until stiff. Fold into graham cracker mixture. Pour into well buttered 7 x 12 inch baking dish. Bake at 375 degrees 25 minutes. Combine pineapple and sugar, cook over medium heat 5 minutes. Spoon over hot baked pudding as soon as it is removed from oven. Let stand 30 minutes before serving. Cut into squares. Serve with a dab of whipped cream. Serves 10.

April 15, 1955 Baked Stuffed Halibut Steaks, Tomato Horseradish Sauce, Date Bar Squares

Baked Stuffed Halibut Steaks

2 (10 oz.) halibut steaks
1/2 t. salt
Dash of pepper
1 1/2 c. lemon bread stuffing
1 T. butter, melted

Sprinkle both sides of halibut steaks with salt and pepper. Place one steak in a well-greased baking dish. Place stuffing on the fish and cover with the other halibut steak. Fasten together with toothpick. Brush top with melted butter. Bake in a moderate oven 350 degrees for 45 minutes. Serve with Tomato Horseradish Sauce. Yield: 5 servings.

Lemon Bread Stuffing

1 1/2 T. butter
2 T. onion, chopped
1/4 c. chopped celery
1 1/4 c. toasted bread cubes
1 1/2 t. grated lemon rind
1 T. lemon juice
1/4 t. salt
1/8 t. sage
3 T. milk

Melt butter in skillet, add onion and celery and saute for about 3 minutes. Pour over toasted bread crumbs. Add lemon rind, lemon juice, salt and sage. Add milk and mix well. Yield: 1 1/2 c. lemon bread stuffing.

Tomato Horseradish Sauce

1 (No. 1) can condensed tomato soup (10 oz.)
1 T. prepared horseradish
1 (2 oz.) can button mushrooms (if desired)


Combine undiluted tomato soup and horseradish in a small saucepan and heat. Add mushrooms. Serve hot over Baked Stuffed Halibut.

Date Bar Squares

Part 1. The Filling:

1 pound dates
1 c. sugar
1 c. water

Cut dates into small pieces, add sugar and water. Boil together until thick, stirring frequently. Stir constantly as it thickens. Cool.

Part 2. The Crust:

1 1/2 c. oatmeal
1/2 c. butter
1 c. brown sugar
1/2 t. salt
1/2 t. soda
1 1/2 c. flour

Mix like pie crust; pat on bottom of greased and floured pan about 13 x 9 inches, saving about 1/3 of mixture for top. Spread the date paste evenly over the crumb layer. Cover with rest of oatmeal mixture. Bake at 350 degrees until lightly browned. Makes about 3 dozen squares.

April 14, 1955 English Muffins, Chicken A La King,

English Muffins

"A repeat in response to many requests"

1 cake compressed yeast or 1 pk. active dry yeast
1/4 c. lukewarm water
3/4 c. scalded milk
3/4 c. water
2 t. salt
3 T. melted shortening
1 T. sugar
4 c. flour (about)

Dissolve yeast in 1/4 c. warm water. Combine scalded milk and water. When lukewarm add yeast, then remaining ingredients. Turn out on to floured pastry cloth and knead for about 5 minutes until smooth and elastic. Place in grease bowl, brush top with melted shortening, cover, let stand in warm place until double in bulk. Roll out to 1/3 inch thickness. Let stand about 2 minutes. (This makes the dough easy to cut.) Cut out with a 4 inch cutter being careful to cut way through the dough. Makes 12 large or 14 medium muffins. Place cut muffins on a baking sheet well covered with cornmeal. Sprinkle more cornmeal on top. Let rise 30 minutes. Pickup carefully with a pancake turner and bake on an ungreased griddle on low heat for about 7 minutes on each side.

To serve: Split by pulling apart and toast on split side. Serve with plenty of butter and jam.

Note: English muffins may seem doughy to you but the pulling apart and toasting under the broiler until brown eliminates this. English muffins may be wrapped in cellophane or aluminum foil and frozen. Will keep up to 6 months.

Chicken A La King

Wonderful served on toasted English Muffins

1 1/2 c. cubed cooked chicken
3 T. butter or chicken fat
1 c. fresh sliced mushrooms
3 T. flour
1 c. chicken stock
1 c. thin cream
1/2 t. salt
1/8 t. pepper
1 whole canned pimiento cut into strips

Cook fresh mushrooms in butter for about 4 minutes. Add flour and blend well. Add stock abd cream and cook on low heat, stirring constantly. Add chicken and pimiento with seasonings. Serve ho over English muffins.

Tip: You may use 1 14 oz can mushrooms instead of fresh mushrooms. Chicken a la King freezes well. To freeze, pack in tubes or rigid containers suitable for freezer (plastic containers are wonderful). Freeze. To serve: Remove from container, cook on low heat for one hour in covered saucepan. This amount serves 5.

April 13, 1955 Pork Chops Florentine, Lemon Sponge Pudding

Pork Chops Florentine

"A New Idea in Pork Chop Casserole"

5 rib pork chops cut 3/4 to 1 inch thick
Salt and pepper
3 T. butter
3 T. flour
1 c. milk
1 t. salt
1/8 t. pepper
1/2 c. grated cheddar cheese
2 12 oz. packages frozen spinach cooked or 2 no. 303 cans spinach

Brown chops on both sides in frying pan. Season with salt and pepper. Melt butter and blend in flour. Add milk gradually and cook until thickened, stirring constantly. Add salt, pepper and grated cheese and  continue cooking until cheese is melted. Drain cooked or canned spinach. Add spinach to cheese sauce and pour into a greased  casserole. Arrange browned chops on top of spinach mixture. Cover and bake in moderate oven 350 degrees for 30 minutes. Remove cover and continue baking uncovered for 15 minutes. 5 servings.

Note: Use a 1 1/2 quart casserole with a cover. Pork chops are popular with everyone and this combination of golden brown pork chops, spinach and cheese is sure to be a hit. Pork is a thrifty buy at the present time. Rib chops are used in this recipe, however loin and shoulder chops may be used as well. Since pork chops usually have enough fat covering of their own, they can be browned without the addition of fat. Brown chops on low heat, since a slow brown will stay on the meat better during cooking. The rich flavor of pork chops is best developed by long slow cooking. That is the reason we cover the casserole.

Lemon Sponge Pudding

2 T. butter
1 c. sugar
1/4 c. flour
1/4 t. salt
5 T. lemon juice
Grated rind 1 lemon
3 eggs, separated
1 1/2 c. milk

Cream butter and sugar. Add flour, salt, lemon juice and rind. Combine well beaten egg yolks and milk. Add to flour mixture, mix well, lastly fold into stiffly beaten egg whites. Pour into well buttered custard cups. Set cups in a pan of water. Bake at 350 degrees 45 minutes. When done each cup will contain lemon custard at bottom of cup and sponge cake on top. Cool, unmold. Serves 8.

Note: This is a wonderful oven meal for desert and main course bake in exactly the same length of time. To complete this meal I just add a green salad -- potatoes for me too -- for a quickee try  boiling potatoes for 15 minutes, then dip in melted butter and bake 45 minutes with the rest of the meal.

April 12, 1955 Seaburgers, Old Fashioned Sugar Cookies (Soft)

Seaburgers

"Something special for lunch"

1 7 oz. can lobster, crab, salmon or tuna
1/2 pound process sharp cheese
1/4 c. minced onion
1/4 c. chopped sweet pickle
1/2 c. catsup
1/4 c. mayonnaise
1 c. minced celery
2 t. salt
1/2 t pepper
2 T. minced pimiento
12 burger buns

Drain seafood; flake with fork, removing bones. Cut cheese into small chunks. Combine seafood, cheese, onion, pickle, catsup, mayonnaise, celery, salt, pepper, and pimiento. Mix well. Split burger buns crosswise without cutting all the way through, fill each with seafood mixture. Wrap each in foil or stand with cut side up in large casserole or roasting pan. Cover and bake at 350 degrees 20 minutes. Serve immediately in foil or casserole. Yield: 12.

Old Fashioned Sugar Cookies (Soft)

1/2 c. shortening
1/2 t. salt
1/2 t. soda
1/2 t. grated lemon rind
1/2 t. nutmeg
1 c. sugar
2 eggs
2 T. milk
2 c. flour
1 t. baking powder

Cream shortening, add salt, soda, lemon rind and nutmeg and blend well. Add sugar and cream mixture thoroughly. Add eggs and milk and mix well. Sift flour with baking powder; combine with creamed mixture. Drop from teaspoon onto lightly greased cookie sheet. Flatten by pressing with a damp cloth. Sprinkle with granulated sugar, bake at 375 degrees for 12 to 15 minutes.

April 11, 1955 Country Chicken Pie, Lemon Refrigerator Cake

Country Chicken Pie

2 c. diced cooked chicken
1/2 c. diced cooked carrots
1/2 c. cooked peas
1/2 c. butter or chicken fat
1/4 c. onions, chopped fine
1/2 c. flour
3 c. rich chicken stock*
3/4 t. salt

Prepare chicken, carrots and peas. Melt butter or chicken fat, saute onions until lightly browned. Add flour and mix well. Add chicken stock gradually and cook, stirring constantly until thick and very smooth. Add salt. Pour into well buttered casserole having a capacity of 2 quarts or square pan 9 x 9 x 2. Top with country crust.

*Editor's note: Rich chicken stock is regular chicken stock that has been reduced in volume by 50%.

Country Crust

1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 T. butter
3 eggs, separated
3/4 c. milk

Sift flour, baking powder and salt. Work in butter with pastry blender. Beat egg yolks slightly, add milk, combine with flour mixture and beat until smooth. Beat egg whites until stiff but not dry, fold into mixture. Spread over top of casserole. Bake in moderate oven 375 degrees 25 minutes or until nicely browned. Serves 6.

This Recipe from "Cooking With The Experts"*

Lemon Refrigerator Cake

A real party cake

1 1/4 c. sugar
 1/2 c. water
7 eggs
1 c. cake flour
1 t. cream of tartar
1/8 t. salt
1 t. lemon extract

Boil sugar and water until it spins a thread. Pour slowly over well beaten egg yolks. Place bowl in pan of very cold water and beat until very light and fluffy. Fold in sifted flour. Beat egg whites until foamy, add cream of tartar and salt and continue beating until very stiff. Add lemon extract. Bake in ungreased 10 inch angel food cake pan for 1 hour at 35 degrees.

Filling:

1/2 pound butter
2 1/2 c. sugar
1 1/2 t. vanilla
1 c. heavy cream whipped
1 T. grated lemon rind
1/2 c. lemon juice
8 eggs

Cream butter and sugar well. Add vanilla, lemon rind and juice. Add egg yolks one at a time, beating well after each addition. Fold in stiffly beaten egg whites and the shipped cream. Cut cake crosswise in 3 equal slices. Use top slice for bottom layer and cover with filling.Put on second layer and filling, then third slice and top cake with filling. FREEZE IMMEDIATELY. Serves 16 to 20.

Note: This cake may be served soon after making but it is delicious made ahead and frozen. Wrap in cellophane and aluminum foil; or cellophane and stockinette. This cake may be stored for one or two months. Thaw 10 to 15 minutes at room temperature before serving.

*Kaufman, William Irving, Cooking With The Experts, Random House, July 1955

April 4-8, 1955

These recipes are missing from my collection.  If you have a copy, please email trudymcall@gmail.com.

The next post will be on April 11.

April 1, 1955 Hot Ocean Perch Sandwiches

Hot Ocean Perch Sandwiches

1 pound ocean perch fillets
1 egg, beaten
1/2 t. salt
Dash pepper
1/2 c. dry bread crumbs
6 finger rolls
2 T. pickle relish
1/2 c.chopped onion
3 T. mayonnaise
1 T. prepared mustard
6 slices tomatoes, cut in half
1/4 t. salt
Dash pepper

Combine egg, salt and pepper. Dip fish in egg and roll in crumbs. Place fish in skillet with 1/8 inch of shortening, hot but not smoking. Fry at moderate heat. When fish is brown on one side, turn carefully and brown on other side. Cooking time about 10 minutes, depending on the thickness of fish. Drain on absorbent paper.

Cut rolls in half, remove some of the soft inside center. Combine relish, onion, mayonnaise and mustard; sprinkle on rolls. Place fried fish on rolls, top with tomatoes, sprinkle with salt and pepper. Replace tops. Wrap each sandwich in wax paper. Heat in moderate oven 350 degrees for 10 to 12 minutes or until heated through. Serve hot. Serves 6.