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.
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