May 20, 1954 Barbecued Hamburger for 25, Strawberry Glaze Tarts, French Cream Filling

Barbecued Hamburger for 25

6 pounds ground beef
2 T. salt
1 1/2 c. chopped onion

Combine beef, onion and salt. Spread out in broiler pan and broil about 3 inches from heat until well browned, turn frequently. Pour of drippings.

Sauce

3 c. chopped onion
3 pints stewed tomatoes
1 1/2 c. tomato paste
2/3 c. vinegar
2/3 c. brown sugar
1 t. oregano
1 T. worcestershire sauce
1/8 t. tabasco sauce
1 T. salt
25 hamburger rolls

Combine all ingredients for sauce. Cook uncovered for at least 1 hour. Stir frequently. Combine sauce and browned meat. Cook over low heat 1 hour. Serve on hamburger buns.

Strawberry Glaze Tarts

1 baked 9 inch pie shell or 6 or 7 baked tart shells. Use pie crust recipe from May 17, 1954
1 recipe French cream filling
1 recipe glaze for strawberry pie
1 pint to 1 quart fresh strawberries
1/2 pint whipping cream

Pour cream filling (well chilled) into pie shell or tart shells, spread evenly. Place strawberries that have been thoroughly washed, hulled, dried and cut in half over filling with cut side down. If berries are small leave whole. Pour cooled glaze evenly over berries. Place pie in refrigerator until ready to serve. Serve with whipped cream.

French Cream Filling

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

Mix sugar, flour, cornstarch and salt. Beat egg yolk slightly and combine with 1/2 c. of cold milk. Add to dry ingredients, forming a smooth mixture. Add warm milk slowly and cook for about 5 minutes after it thickens. Cool, beating occasionally while cooling to prevent crust.

Glaze For Strawberry Pie

1 c. water
2 1/2 T. clearjel or cornstarch
1 c. sugar
2 T. lemon juice
Red food coloring

Dissolve clearjel or cornstarch in water. Cook in a small saucepan until mixture is thick and clear, stirring constantly. Add sugar and cook for several minutes until very clear and smooth. Remove from heat, add lemon juice and a little red coloring, stir until thoroughly blended. Let stand until cool. If glaze appears a little thick, add a tablespoon or two to make it of proper consistency but not too thin. Pour over strawberries.