July 29, 1955 Picnic Fare Meat Balls en Brochette, A Good Barbecue Sauce, Cherry Upside Down Cake

Picnic Fare

Meat Balls en brochette

Potato Chips      Cole Slaw with Green Pepper

Cherry Upside Down Cake

Meat Balls en Brochette

1 1/2 pounds ground beef
1 t. salt
1/4 t. pepper
Tomato wedges
Cooked Whole Onions
Barbecue sauce or melted butter

Combine meat and seasonings. Form into 16 balls about 1 1/2 inches in diameter. Place on skewers first a meat ball, then an onion, another meat ball and a tomato wedge. Broil 2 or 3 inches from the heat, turning them so they are browned on all sides. Excellent for outdoor grilling also. Makes 8 kebobs but my guess is you'd better plan on two per person, especially if you are eating outdoors. Be sure and brush kebobs with butter or barbecue sauce during cooking.

A Good Barbecue Sauce

2 T. butter
1 medium onion, chopped
2 T. brown sugar
Dash cayenne
1/2 t dry mustard
1 t. salt
2 T. Vinegar
4 T. lemon juice
1 c. ketchup
3 T. Worcestershire sauce
1 c. water

Cook onion in butter for a few minutes, Add remaining ingredients and simmer for 10 to 15 minutes. Use for basting meat while cooking. Will keep in covered jar in refrigerator.

Cherry Upside Down Cake

2/3 c. sugar
2 T. clear jel
1 #2 can unsweetened sour cherries, drained
1/3 c. shortening
1/2 c. sugar
1 egg
1 t. grated orange rind
1 3/4 c. flour
2 t. baking powder
1/4 t. soda
1/2 t. salt
1/2 c. orange juice
1/4 c. milk
1/2 c. all bran

Add drained juice to clear jel. Cook until thick and clear, stirring constantly. Add sugar and continue cooking until very thick and shiny. Add cherries, pour into greased 8 x 8 x 2 pan. Cream shortening, add sugar gradually and continue creaming until fluffy. Add egg and orange rind and beat until well blended. Sift flour with baking powder, soda and salt. Add alternately with orange juice and milk to creamed mixture. Fold in all bran. Spread batter over cherries at 350 degrees for 40 to 50 minutes. Let stand 10 minutes. Invert on serving plate. Serve warm.

Note: You may use 2 1/2 T. cornstarch instead of clear jel. Combine sugar and cornstarch, add cherry liquid. Cook until thick and clear and proceed as above. Clear jel is a fruit pie thickener available at Atlantic Supply, 30 East Main Street.

July 28, 1955 Hot Potato Salad and Frankfurters, Pineapple Sherbert, Butterscotch Chip Brownies

Menu

"A Main Dish and Salad all in one for a Summer Supper"

Hot Potato Salad and Frankfurters

Crisp Celery      Carrot Sticks      Corn on Cob

Pineapple Sherbert

Chocolate Chip Brownies

Hot Potato Salad and Frankfurters

1/2 pound frankfurters
6 potatoes cooked in jackets (4 c. cubed)
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/4 c. bacon drippings
1/2 c. vinegar
1/4 t. dry mustard
1 t. salt
1/8 t. pepper
1 t. sugar
1 egg, beaten

Cook frankfurters in hot water 7 minutes; slice. Combine cooked cubed potatoes, green pepper and onion. Heat bacon drippings, add remaining ingredients, heat thoroughly. Pour over potatoes, toss lightly. Garnish with frankfurter slices. Serves 6.

Pineapple Sherbert

3/4 c. sugar
Dash salt
1/4 c. orange juice
1/2 c. sweetened pineapple juice
1 1/2 c. of top milk or light cream or 3/4 c. evaporated milk and 3/4 c. milk

Dissolve sugar and salt in fruit juices. Gradually add cream or milk, beating constantly. Freeze in refrigerator tray until almost firm, turn into chilled bowl and beat thoroughly. Return to tray and chill until form. May be frozen in ice cream freezer, using 4 parts of ice to 1 part salt. Makes 1 quart. Garnish with sprigs of mint.

Butterscotch Chip Brownies

1/2 c. shortening
1 c. brown sugar
1 egg, unbeaten
1 c. flour
1/2 t. baking powder
1/8 t. soda
1/4 t. salt
1 c. butterscotch bits
1/2 c. nuts
1 t. vanilla

 Cream shortening and sugar, add egg. Beat well. Stir together flour, baking powder, soda and salt. Add to first mixture. Add butterscotch or chocolate bits, nuts and vanilla. Spread in greased 8 x 8 x 2 inch baking pan. Bake at 350 degrees about 35 minutes. Cut in squares while warm.

July 27, 1955 Cook While It's Cool Toasty Cheese Loaf, Peach Melba

Today I have planned for you s hearty supper sandwich meal, its toasty hot, yet can be prepared early in the day, just before meal time pop it in the oven.

Summer Supper Menu

"In the shade of the old apple tree"

Toasty Cheese Loaf

New Peas with Mushrooms      Tomato Salad

Peach Melba

Toasty Cheese Loaf

1 loaf unsliced bread
Butter
1 c. ground cooked ham
1/4 c. pickle relish
1/4 c. chopped celery
1 hard cooked egg, chopped
3 T. mayonnaise
1 pound can jellied cranberry sauce
1 5-oz. jar sharp cheese spread
1 T. butter

Trim crusts from all sides of bread. Mark in thirds lengthwise with toothpicks and cut in 3 long slices. Butter bottom slice, top with ham filling made from combining ham, pickle relish, celery, chopped egg and mayonnaise. Butter the middle slice of bread, place it spread side up over ham salad. Cut cranberry sauce into 1/4 inch slices lengthwise. Top bread slice with cranberry layer. Cream cheese spread with butter. Spread over top layer of loaf and on sides but not over fillings. Skewer layers together, mark top in eighths crosswise. Chill until mealtime. Bake on greased cookie sheet at 350 degrees for about 30 minutes. Garnish top with radish roses and parsley. Serves 6 to 8.

Peach Melba

5 or 6 fresh peaches
1 c. sugar
2 c. water
Dash salt

Raspberry sauce
3/4 c. sugar
1 pint raspberries

Dip peaches in boiling water for a few seconds; slip off skins. Combine sugar, water and salt; bring to a boil. Simmer peaches in this syrup for 10 minutes. Dip syrup syrup over peaches as they cook. Chill in syrup. Drain before serving with raspberry sauce. For raspberry sauce sprinkle sugar over fresh raspberries. Let stand 2 hours. Put through sieve. Makes 4 to 5 servings. To serve 8 prepare 8 or 9 peaches, syrup will be sufficient and you can stretch the blueberry sauce.

July 26, 1955 Luncheon For The Bridge Club Chicken Divan "A Quickee", Skillet Sweets, Pineapple and Cranberry Sauce, Peppermint Ice Cream Roll with Chocolate Sauce

Menu

Chicken Divan

Skillet Sweet Potatoes

Pineapple and Cranberry Sauce

Small Rolls

Peppermint Ice Cream Roll

Chocolate Sauce

Chicken Divan "A Quickee"

1 10-oz. package frozen broccoli
1 5-oz. can boned chicken
1 . light cream
1/2 c. soft cheese spread

Cook broccoli in unsalted water according to directions on package. Heat chicken in liquid from can. Add cream to cheese spread and heat. To serve: Place a layer of broccoli on eachplate, then a layer of chicken, top with cheese sauce

Skillet Sweets

1/4 c. butter
1/4 c. brown sugar
3 c. drained sweet potatoes

Melt butter in skillet, stir in sugar til blended. Split sweet potatoes and add to syrup mixture; cover and heat through, about 5 minutes. Serves 4 or 5.

Pineapple and Cranberry Sauce

Serve ring of pineapple on plate with chicken and sweets, on lettuce with garnish of cranberry sauce. Add a radish rose and a couple stuffed olives.

Peppermint Ice Cream Roll with Chocolate Sauce

4 eggs, separated
3 T. cold water
1 c. sugar
1 t. canilla
1 c. cake flour
1 1/4 t. baking powder
1/2 t. salt
1 quart peppermint ice cream

Beat egg whites until stiff but not dry. Beat egg yolks until thick and lemon colored. Add cold water and beat well. Add sugar gradually, beat until fluffy. Add vanilla.  Sift flour with baking powder and salt. Fold into the mixture. Fold egg whites into yolk mixture. Pour into jelly roll pan 10 1/2" x 15 1/2" lined with waxed paper. Bake at 350 degrees for about 25 minutes. Remove from oven, turn immediately onto towel which has been dusted with confectioners sugar. Peel off waxed paper, cut off crusts if necessary. Roll up in towel and place on rack until cool. Unroll, spread with softened ice cream. Reroll. Wrap in moisture-vapor-proof paper and store in food freezer.

To serve: Let stand in opened package about 15 minutes. Slice and serve with chocolate sauce.

Chocolate Sauce

1 c. chocolate bits
3/4 c. light corn syrup
1 T. buter
1/4 t. vanilla
1/4 c. milk

Combine chocolate bits and corn syrup. Melt over hot water or very low heat. Remove from heat, add milk, butter and vanilla. Mix until smooth. Serve hot or cold. If sauce becomes too thick on standing, thin with a little milk or cream.

July 25, 1955 Barbequed Hamburgers, Frosty Dessert Salad (24-hour salad), Wonderful Watermelon Pickles, Freeze Melons for Next Winter

Menu

Barbequed Hamburger on Bun

Crisp Potato Chips

Corn on the Cob

Pickles and Relishes

Frosty Dessert Salad

Barbequed Hamburgers

1 1/2 pounds hamburger
1/3 c. finely chopped onion
1 12 t. salt
Dash pepper
2 T. Fluffo
1 1/2 c. ketchup
1 medium onion sliced
1/3 c. vinegar
2 T. sugar
1/2 dry mustard

Mix together, onion, salt and pepper. Shape into 6 large patties. Pan fry in Fluffo to brown on both sides. Combine all remaining ingredients. Pour over hamburgers. Cover and simmer 20 minutes. Serve on hot toasted buns. Serves 6.

Frosty Dessert Salad (24-hour salad)

2 egg yolks
1/4 c. sugar
1/4 c. cream
Juice 2 lemons
1/8 t. salt
6 slices canned pineapple, diced
 2 c. Queen Anne cherries, stoned
1 c. almonds, shredded
1/2 pound marshmallows, cut in pieces
1 c. heavy cream, whipped

Combine egg yolks, sugar, cream, lemon juice and salt. Cook double boiler, stiffing constantly until thick. Chill, add remaining ingredients. Chill for 24 hours. Serve on lettuce. Serves 12, halve recipe for 6 servings.

Wonderful Watermelon Pickles

5 pounds watermelon rind
1/8 t. alum
1 qt. cider vinegar
4 pounds sugar
1/4 t. oil of cinnemon
1/4 t. oil of cloves

Prepare rind by cutting off the green rind and most of the pink center. Cut rind into strips, circles or desired shape. Cover with water; boil until tender but not soft, drain, cover with fresh water. Add alum, let stand overnight. Bring to a boil each day for 4 days. On the fourth morning, add the oil flavorings, bring to a boil. Pack into hot sterilized jars and seal. Yield: 6 pints.

Note: The average sized watermelon yields about 7 to 8 pounds of prepared rind. Select firm watermelons of the oval type for pickles.

Editor's Note: Reminder that this is a 1950's technique. Alum is no longer used in pickling. It is strongly suggested that you use modern techniques.


Freeze Melons for Next Winter . . . Here's How:

Did you ever eat enough melon, Persian, Cranshaw, Casaba or Watermelon? Probably not, the season is too short. Here's how to freeze them.

First, prepare a light syrup: Combine 1 c. sugar with 3 c. water. Bring just to a boil. Chill in refrigerator. Add 3 1/2 T. lemon juice just before using.

To prepare balls: Cut melon in half, remove seeds, spoon out balls, using melon ball cutter or youmay use your 1/2 t. measure. Place in sturdy freezer containers; cover with syrup. Put crumpled strip of waxed paper in top of container to hold fruit under syrup.

To prepare wedges: Slice melon in quarters; remove seeds. Cut quarters lengthwise into 3/4 inch slices; cut crosswise into wedges. Place in freezer containers, cover with syrup. Put crumpled strip of waxed paper in top. Seal, label.

To freeze: Fast-freeze balls or wedges.

To serve: Serve slightly frosty to have at their natural best.

July 22, 1955 Fillet of Sole -- Lobster Sauce, Cheese Potato Balls, Lemon Rice Pudding

Menu

Fillet of Sole -- Lobster Sauce

Cheese Potato Balls

Buttered Green Beans

Lemon Rice Pudding

Fillet of Sole -- Lobster Sauce

4 fillets of sole
Butter
1/2 pound lobster meat
4 T. butter
Salt and pepper
2 T. butter
2 T. flour
1/4 t. salt
1 c. milk

Spread fillets with butter, roll up and secure with toothpicks. Place in buttered baking dish, bake at 350 degrees for about 20 minutes or until center of fish is cooked. For sauce cur lobster meat into 1/4 inch pieces, sprinkle with salt and pepper, saute in 4 T. butter for 5 minutes. Make white sauce with 2 T. butter, 2 T. flour, salt and 1 c. milk. Add lobster to white sauce. Pour sauce over cooked fillets, garnish with parsley. Serves 4.

Cheese Potato Balls

Pare and boil 4 medium sized potatoes. Mash, season well with butter, salt, pepper and beat in enough hot milk to make smooth and creamy. Allow mixture to cool slightly to stiffen somewhat and to make handling easier. Roll heaping tablespoon of potato around a cube of American cheese. Roll ball in finely crushed corn flakes, dip in butter. Place in baking pan and bake at 350 degrees until heated. Serve 2 to each person.

Note: This is an excellent recipe for left-over mashed potatoes. May be made ahead and heated in oven just before serving. Warm in oven with fish -- same temperature.

Lemon Rice Pudding

1 c. cooked rice
2 c. hot milk
2 egg yolks, beaten
Pinch salt
1/4 c. butter
Grated rind of 1 lemon
1/4 c. sugar

Combine all ingredients and set in pan of warm water. Bake at 350 degrees for 30 minutes. When done, spread wit the following topping.

2 egg whites, stiffly beaten
8 T. sugar
Juice of 1 lemon

Add sugar to stiffly beaten egg whites along with juice of lemon. Spread topping over pudding and brown in oven slightly.

July 21, 1955 Mixed Grill Dinner, Easy Chocolate Souffle, Oatmeal Chocolate Chip Cookies

Mixed Grill Dinner

4 lamb chops
4 link sausage
4 slices bacon
2 firm tomatoes, sliced thick
3 sweet potatoes, cooked, sliced
4 slices canned pineapple

 Grease bottom of broiler pan.  Arrange slices of sweet potato, pineapple and tomato. (If you wish sprinkle sweet potatoes with a little butter and brown sugar to glaze them. Place sausages on top of pineapple. Then set broiler rack over all and place lamb chops on rack. Place broiler pan about 2 inches from heat. Broil chops on one side, turn and sear well on other. Move broiler pan down a notch and let broil until chops are done well. Remove rack, turn potatoes and tomatoes and baste, return rack and continue cooking. Five minutes before chops are done, lay slices of bacon on rack and cook until crisp. Remove from oven and serve. Arrange on each plate 1 chop, 1 sausage, slices of potato and tomato, 1 ring of pineapple and bacon.

Note: Some broiler racks are not arranged for this type of meal, if rack is not of the wire type (such as cake rack) use a cake rack.

Easy Chocolate Souffle

From Mrs. Frank Finnegan, Fairport, N.Y.

3/4 c. milk
1/4 c. sugar
2 squares baking chocolate
1 t. vanilla
2 eggs
Whipped cream

Heat milk, sugar, chocolate and salt in top of double boiler. When chocolate is melted, beat until smooth. Add vanilla. Drop in 2 eggs and beat with egg beater for one minute, HARD. Cover and cook for 30 minutes WITHOUT REMOVING COVER. Serve with cream whipped or with hard sauce.

Mrs. Finnegan's comments: This souffle may be cooked while dinner is being eaten. This dessert ber family thinks is superb. I think so, too.

Oatmeal Chocolate Chip Cookies

1 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
3 eggs
1 1/2 c. flour
1 t. salt
1 t. soda
2 t. hot water
3 c. rolled oats
1 pkg (6-oz.) chocolate chips or 1 c. chocolate chips (about)
1 t. vanilla
1 c. nut meats

Cream shortening and sugars, add eggs. Sift together flour and salt, add to mixture. Add soda dissolved in hot water. Stir in oats, chocolate chips, vanilla, an nuts. Drop by teaspoonfuls onto lightly greased cookie sheet, bake at 375 degrees about 12 minutes. Yield: 5 dozen cookies.

July 20, 1955 Ham Mousse, Sally Lunn Bread, Pineapple Parfait Pie, Sweet Watermelon Pickles

Summer Supper

Ham Mousse

Potato Sticks      Garden Relishes

Sally Lunn Bread

Pineapple Parfait Pie

Beverage

Ham Mousse

2 c. cooked ham, ground
1/2 c. celery, finely chopped
1/4 c. green pepper, finely chopped
1/4 c. green olives, finely chopped
1/2 c. mayonnaise
1/2 t. salt
1/2 t. paprika
Dash cayenne
1 T.unflavored gelatin
1/4 c. cold water and 1/4 c. hot water
1 c. whipping cream, whipped

Combine ham, celery, olives, and mayonnaise. Add salt, paprika, mustard and cayenne.  Soften gelatin in cold water, dissolve in hot water. Add to meat mixture. Fold in whipped cream. Pour into oiled 1 1/2 quart mold, chill thoroughly. Serves 8 to 10.

Sally Lunn Bread

1 c. milk
4 T. butter
3 T. sugar
1/2 t. salt
1 yeast cake
1/4 c. lukewarm water
3 eggs, well beaten
3 c. flour

Scald milk, add butter, sugar and salt. Cool to lukewarm. Add yeast dissolved in lukewarm water. eggs and beat well. Stir in flour. Cover let rise until light. Fill buttered angel food cake pan. Let rise until double (about 1 hour). Bake at 375 degrees 50 to 60 minutes. Invert pan on cooling pan as soon as it comes from the oven. Serve warm. If desired, sprinkle sugar over top of cake just before baking.

Note: This recipe was brought to Virginia by colonial settlers from England and has become a favorite American recipe.

Pineapple Parfait Pie

From June Better Homes and Gardens

1 9-oz. can crushed pineapple
1 package lemon flavored gelatin
1/2 c. cold water
2 T. lemon juice
1 pint vanilla ice cream
1 9-inch baked pastry shell
Whipped cream and pineapple slices

Drain pineapple and add enough water to syrup to make 1 c. Heat syrup to boiling; add to gelatin; stir till dissolved. Add cold water, lemon juice. Cut ice cream into 6 pieces; add to liquid, stir until melted. Chill until mixture begins to set. Fold in pineapple; pour into cooled pastry shell, chill until firm. Trim with whipped cream and pineapple slices if desired.


For your pickle jar:

Sweet Watermelon Pickles

7 pounds cubed watermelon rind
2 c. water
2 c. vinegar
3 1/2 pounds sugar
1/2 t. oil of cinnamon
1/2 t. oil of cloves

Cover rind with water. Cook until you can pierce rind easily with a fork. Make a sirup of water, vinegar, sugar and oils. Pour syrup over rind and let stand overnight. Next morning pour off sirup and bring to a boil. Pour over rind. Repeat procedure 2 more times. Turn into sterilized jars. Makes 8 pints.

Note: To make a crisp pickle, soak rind first for 2 1/2 hours in 3 quarts water mixed with 3 T. slacked lime. Drain off lime water before adding water to cook.

Note: This recipe may be used for Cantaloups also.

July 19, 1955 Stuffed Meat Loaf, Baked Stuffed Potatoes, Sauteed Summer Squash, Sour Milk Biscuits, Cream Puffs, Chocolate Sauce, Soft Molasses Cookies

Menu

Stuffed Meat Loaf

Baked Stuffed Potatoes      Summer Squash

Sour Milk Biscuits

Cream Puffs with Chocolate Sauce

Beverage

Stuffed Meat Loaf

Request Recipe

1 1/2 pounds ground beef
1 t. salt
Dash Pepper
1 small onion, chopped
Milk
Poultry stuffing
Bacon strips

In a bread pan alternate 1/2 inch layer of meat and stuffing, with a top layer of meat. Lay strips of bacon on loaf or for variation pour 1 c. tomato soup over top. Bake at 375 degrees for 1 hour.


Stuffing:

1/2 c. boiling water
3 c. stale bread crumbs
1 T, butter
1 t. poultry seasoning
1 t. salt
Dash pepper
1/2 c. finely chopped celery
1 medium onion

Pour boiling water over bread crumbs, let stand a few minutes, then add remaining ingredients.

Baked Stuffed Potatoes

Bake medium sized, well scrubbed potatoes with meat. When tender, place on flat side and slice off skin from top of each. Remove contents with a teaspoon. Mash, add salt, pepper and butter and a little hot milk or cream. Beat well. Refill skins, leaving potato rough on top. Return to oven or broiler until potatoes are hot and delicately brown. Sprinkle with paprika, serve at once.

Sauteed Summer Squash

Slice or dice squash. Sprinkle with salt and pepper. Saute slowly in butter until golden brown. For a different flavor shake on a little garlic salt. Takes about 8 minutes. Avoid overcooking.

Sour Milk Biscuits

2 c. flour
2 t. baking powder
1/2 t. soda
1 t. salt
1/4 c. shortening
3/5 c. sour milk or buttermilk

Sift dry ingredients. Cut in shortening with pastry blender. Add milk to make a soft dough. Turn out on lightly floured pastry cloth and knead lightly for about 1/2 minute. Roll 1/2 inch thick. Cut with floured biscuit cutter. Bake on ungreased cookie sheet 450 degrees for 12 to 15 minutes. Makes 14 to 16 two-inch biscuits.

Cream Puffs

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

Melt butter in water. When mixture boils and butter is melted add salt and flour all at once and mix vigorously until mixture forms a stiff ball that follows the spoon around the pan. REMOVE FROM HEAT. Add medium eggs, one at a time, beating well after each addition. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 400 degrees 40 to 50 minutes. DO NOT PEEK DURING FIRST HALF HOUR OF BAKING. Makes 12 large, 16 medium puffs.

To serve: Slit puffs and fill with whipped cream, chocolate filling or ice cream. Serve with hot chocolate or butterscotch sauce.

Chocolate Sauce

(For ice cream, cream puffs, and cake)

1/4 c. butter
1/4 c. shaved baking chocolate
1/4 c. cocoa
3/4 c. sugar
1/2 t. light cream
Pinch of salt
1 t. vanilla

Melt butter and chocolate in saucepan. Stir over low heat until smooth. Add remaining ingredients, bring to boiling point. Serve hot or cold. Makes 1 1/2 c. Can be stored and reheated over hot water when needed.


Between-Meal Snack for the Children: Soft Molasses Cookie and Milk. Try this recipe which came from Mrs. Bertha Everett of Rochester.

Soft Molasses Cookies

1 c. sugar
1 c. Fluffo
2 eggs
1 c. molasses, light
1 c. sour milk or buttermilk
3 t. soda
1 T. ginger
1 T. cinnamon
1 t. nutmeg
1/4 t. cloves
1 t. salt
4 1/4 c. flour

Cream sugar and Fluffo, add eggs and blend well. Dissolve soda in molasses, add to first mixture. Sift dry ingredients, add alternately with buttermilk. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 350 degrees for 15 minutes.

Note from Mrs. Everett: "This molasses cookie is the only one I know which can be kept almost indefinitely in refrigerator. Much better if you refrigerate before baking. A dozen or so can be baked at a time and so always have fresh cookies on hand. I put a raisin in center and sprinkle with sugar."

July 18, 1955 Baebecue Zesty Franks in Cheese Sauce, Lemon Barbecued Chicken, Lemon Barbeque Sauce, Sizzling French Fries, Roasted Corn on the Cob, Hot Garlic Bread, Relish Tray, Aunt Kate's Chocolate Cake, Doris's Favorite Icing

Menu For Barbecue

Zesty Franks in Cheese Sauce

Lemon Barbecued Chicken

Sizzling French Fries      Roasted Corn on the Cob

Hot Garlic Bread

Relish Tray

Aunt Kate's Chocolate Cake

Coffee

Zesty Franks in Cheese Sauce

1 pound franks
Cocktail onions
1/2 pound Sharp Cheddar Cheese, shredded
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1/2 t. dry mustard
1/2 t. Worcestershire sauce
1/4 c. ketchup
1/8 t. cayenne pepper
Toothpicks

Cut franks in 1-inch pieces. Stick cocktail onions and frank pieces on toothpicks. Make cheese sauce by combining soup, milk, mustard, Worcestershire sauce, ketchup and cayenne. Heat over low heat or in top of double boiler. Set over hot water. Add cheese and stir until smooth and well blended. To serve, pour cheese sauce into a shallow casserole and arrange franks and onions on picks in sauce.

Lemon Barbecued Chicken

Place pieces of frying chicken on a grill over hot coals. (Be sure coals are at least 7 inches below chicken.) Turn chicken frequently and brush with lemon sauce several times during cooking. Grill chicken until tender, about 30 to 40 minutes. Serve hot.

Lemon Barbeque Sauce

1 clove garlic
1/2 t. salt
1/4 c. salad oil
1/2 c. lemon juice
2 T. finely chopped onion
1/2 t. pepper
1/2 t. thyme

Mash garlic, add remaining ingredients. If possible, allow sauce to stand overnight to blend flavors.

Sizzling French Fries

Place thawed, frozen French fries in corn popper. Shake over heat until piping hot. Sprinkle with salt.

Roasted Corn on the Cob

Turn back the husks and remove silk. Lay husks back in position. Soak corn in salt water for an hour. Shake well before roasting. Line corn up on grill over coals. Keep turning ears as they brown. Will take 20 minutes. To serve break off husks. Serve with plenty of butter, salt and pepper.

Note: Soaking is not vital, but it does keep corn more moist.

Hot Garlic Bread

Slash long French bread in even slices, making the cuts on the bias without cutting clear through. Mash 1 clove garlic; cream with 1/2 c. butter. Spread generously between slices. Wrap in aluminum foil. Place on grill until hot, turning frequently.

Relish Tray

Crisp relishes double for salad in today's barbeque. A selection such as tomatoes, radishes, carrot strips, celery, and green onions would be good. Don't forget some of your delicious pickles, too.

Aunt Kate's Chocolate Cake

1/2 c. butter
1 c. sugar
3 eggs
2 1/4 c. flour
1 t. cream of tartar
1/2 t. soda
2 squares chocolate
5 T. sugar
3 T. hot water
1 c. milk
1 t. vanilla

Cream butter and sugar, add eggs one at a time, beating well after each addition. Sift flour, cream of tartar and soda together. Heat together chocolate, sugar and hot water to make a smooth paste, cool. Add milk and vanilla alternately with flour mixture to creamed mixture. Last add chocolate mixture. Turn into greased and floured 8 inch square pan. Bake at 350 degrees for 40 to 45 minutes. Frost with Doris's Favorite Icing.

Doris's Favorite Icing

1 T. butter
1 c. sifted confectioners sugar
2 squares chocolate, melted
1 T. vanilla
1 egg
3 1/2 T. milk

Cream butter and sugar, add melted chocolate and remaining ingredients, beat with electric mixer or rotary beater until fluffy and thick enough to hold its shape.

Have a happy barbecue. Good luck to Dad, head chef.

July 10 - 15, 1955

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

The next post will be on July 18.

July 8, 1955 Sunday Special Glazed Baked Ham, Browned Potatoes. Hot Spiced Cherries, Angel Custard Desert

Menu

Glazed Baked Ham

Hot Spiced Cherries      Browned Potatoes

Garden Salad Bowl

Parsley Buttered Carrots

Angel Custard Desert

Glazed Baked Ham

3 to 4 pound canned ham
1/2 c. honey
Cloves

Place ham, fat side up, on rack in shallow baking pan. Stud with cloves; drizzle with honey. Bake at 325 degrees 45 minutes, basting often with additional honey.

Browned Potatoes

Select medium potatoes, 1 per person. Peel, rub with butter. Brown in oven with ham -- allow about 1 hour for potatoes.

Quick tip: You can skillet brown 1 No. 2 can whole white potatoes in 2 T. butter if you prefer.

Hot Spiced Cherries

1 1/2 T. cornstarch
1/4 c. sugar
1/4 t. allspice
1/4 t. cloves
No. 2 can red sour cherries, drained, reserve juice

Combine cornstarch, sugar and spices. Gradually stir in juice from cherries. Cook until thick and clear, stirring constantly. Add cherries. Serve hot with ham.

Angel Custard Desert

1 angel food cake
1 T. unflavored gelatin
1/4 c. cold water
6 eggs, separated
3/4 c. sugar
1 1/2 t. grated lemon rind
3/4 c. lemon juice
3/4 c. sugar

Remove crusts from angel food cake. Tear cake into pieces. Two forks are handy for this. Half fill well oiled angel food cake pan. Add filling (directions for making below), then more cake. Chill until firm. Unmold on serving plate.

Note: This dessert is gold and white like a daffodil cake. Cut in wedges, serve with whipped cream.


For Filling:

Soften gelatin in cold water. Combine egg yolks in 3/4 c. of sugar, lemon rind and juice. Cook until hot, NOT BOILING, water, stirring constantly until thickened slightly. Remove from heat; add softened gelatin and stir to dissolve. Cool until partially set. Beat egg whites until stiff, add 3/4 c. of sugar and continue to beat until stiff like meringue. Fold in custard.

July 7, 1955 Dinner For Dad Planked Sirloin Steak, Chocolate Velvet Cream Pie, Chocolate Crunch Pudding

Menu

Planked Sirloin Steak

Mashed Potatoes      Buttered Carrots

Tossed Garden Salad

Hot Rolls

Chocolate Velvet Cream Pie

Planked Sirloin Steak

Sirloin steak, cut 1 1/2 inches thick

4 c. mashed potatoes, seasoned

2 c. buttered cooked diced carrots

Salt and pepper

Set regulator to broil. Place steak on broiler rack. Steak should be about 2 to 3 inches away from heat. If steak is served rare, broil 15 minutes, season, place on wooden plank, broiled side down. Return to broiler and broil 5 minutes. Tube mashed potatoes around steak to edge of plank, making a nest at each corner of plank. Place 1/2 c. of buttered cooked carrots in each nest, continue broiling 8 to 9 minutes or until potatoes are lightly browned. For medium steak broil a few minutes longer on each side.

Editor's Note: I normally don't comment on cooking times, but broiling a steak for a total of almost 30 minutes (for rare) seems to be a bit excessive. Based on my own research 4-5 minutes per side total seems to be about right.

Chocolate Velvet Cream Pie

"A chiffon pie -- light enough for summer"

1 1/4 c. milk

2 squares chocolate

2 egg yolks

3/4 c. sugar

Dash salt

1 1/3 T. gelatin

1/4 c. cold water

2 egg whites

1 c. heavy cream, whipped

1 t. vanilla

Put milk and chocolate into top of double boiler and heat until chocolate is melted. Beat egg and yolks slightly, add sugar and salt. Pour chocolate mixture over eggs, cook over hot water until thickened, stirring constantly, about 5 minutes. Soak gelatin in cold water. Add to hot mixture and stir until dissolved. Chill. When mixture begins to thicken, fold in stiffly beaten egg whites, the heavy cream and vanilla. Pour into baked 9" pie shell. Garnish with additional whipped  cream if desired. Chill in refrigerator until serving time.

For calorie Counters

You may substitute 1 c. evaporated milk for the heavy cream. Whip evaporated milk just before using, be sure milk is ice cold and beater bowl has been chilled.

Children's Dessert

Chocolate Crunch Pudding

Prepare chocolate pudding from basic mix, fold in 1/3 c. peanut crunch or macaroon crunch. Chill intil serving time.

Note: Peanut crunch and macaroon crunch available at Atlantic Supply, 380 Main Street East, Rochester.

July 6, 1955 Let's Have Lunch Frankfurter Cornbread Shortcake, Garden Salad Bowl, Strawberry Bavarian Cream, Banana Bran Bread

Menu

Frankfurter-Cornbread Shortcake

Salad      Strawberry Bavarian Cream

Milk

Frankfurter Cornbread Shortcake

1/2 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1/4 c. Fluffo
2 1/2 c. tomatoes
6 frankfurters
1/2 t. salt
Cornbread topping

Brown celery, onion and green pepper in Fluffo. Add tomatoes and frankfurters cut in eighths and salt. Pour into well greased 2 1/2 quart casserole. Pour cornmeal muffin topping over mixture. Bake uncovered at 375 degrees for 35 minutes. Serves 6 to 8.

Cornbread Topping

2 1/2 c. basic cornmeal muffin mix
1 egg
1 c. milk

Combine egg and milk, pour onto muffin mix, stir just to blend. Pour over frankfurter mixture in casserole. Bake as directed above.

Note: This frankfurter shortcake is not only tasty but inexpensive.

Garden Salad Bowl

1/2 c. sliced scallions
1/2 c. shredded carrots
1/3 c. sliced radishes
3 c. broken salad greens
1/2 c. salad oil
1/4 c. vinegar
2 hard cooked eggs, chopped
1/2 t. prepared mustard
1 t. salt
Dash pepper
1 t. sugar

Combine all ingredients and toss lightly. Chill thoroughly. Serves 6.

Strawberry Bavarian Cream

1/4 c. cold water
1 T. gelatin
1/2 c. sugar
1/4 t.salt
1/4 c. hor water
1 c. crushed strawberries
3 T. lemon juice
2/3 c. heavy cream

Put cold water in the top of double boiler; sprinkle in the gelatin. After 3 minutes add sugar and hot water. Stir over boiling water until sugar and gelatin are dissolved. Remove from heat, add strawberries and lemon juice, chill until consistency of unbeaten egg white. Beat with rotary beater until foamy. Beat cream until stiff, fold it into gelatin foam. Pour into one large mold or several individual ones. Place in refrigerator. Garnish with additional whipped cream and strawberries just before serving.


Note for Calorie Counters

Dry milk solids can be substituted for half of the whipped cream, if desired. To make dry milk whip, beat thoroughly 2 T. non-fat day milk solids and 2 1/2 T. water. Fold the dry milk whip and the whipped cream into gelatin foam.


A nice tea bread for the afternoon visitor.

Banana Bran Bread

2 T. water
1 t. lemon juice
1 1/2 c. mashed bananas (4 to 5 bananas)
1/4 c. melted Fluffo
1/2 c. sugar
1 egg, well beaten
1 c. whole bran
1 1/2 c. flour
1/2 t. salt
2 1/2 t. baking powder
1/2 t. soda
1/2 c. chopped nuts

Add water and lemon juice to mashed bananas. Combine shortening, sugar, egg and whole bran with banana mixture. Sift together flour, salt, baking powder and soda. Combine the two mixtures and stir only enough to blend. Stir in nuts. Pour batter into well greased pyrex oven refrigerator dish or loaf pan having a capacity of 1 1/2 quarts. Bake at 350 degrees for about 1 hour.

Note: This bread will keep moist for several days if stored covered in refrigerator.

July 5, 1955 E-Z Barbeque E-Z Barbeques, Pick-Up Deserts, Blueberry Squares, Apple Foldovers, Strawberry Blossoms, Best Corn Ever

Let's Have An E-Z Barbeque

Menu

E-Z Barbeques

Green Salad      Corn-on-the-Cob

Pick-up Deserts

E-Z Barbeques

(Makes enough for 24 barbeques. Better plan on two per person.)

3  1/2 to 4 pounds barbeque beef
1 1/2 c. water
1/4 c. vinegar
1 1/2 c. chili sauce
2 t. sugar
1/4 c. Worcestershire sauce
1 1/2 t. salt
1 1/2 t. paprika
1 1/2 pounds sliced onions

Roast beef in oven, uncovered, until almost fork tender, about 30 minutes per pound. Let stand until cold --  this makes slicing easier. Using a very sharp knife, slice meat as thinly as possible. Combine remaining ingredients. Heat slowly to boiling point. Add sliced meat. Simmer for about 20 minutes or until meat falls apart in shreds and onions are tender. If necessary to keep hot for a time, keep over hot water as a double boiler. Serve about 1/4 c. of barbeque beef onto split bun. Top with other half of bun.

Note: White Star Market, corner of Congress and Woodbine, have wonderful Barbeque beef. Other roasts may be used, such as round, Boston cut.

Editor's note: No roasting temperature is given. I am assuming 325 - 350 degrees.

Pick-Up Deserts

1 1/2 c. pastry mix
3 T. cold water

Add water to pastry mix, toss with a fork until particles cling together. Roll out 1/8" thick on lightly floured pastry cloth. Cut 12 3 1/2" circles with a cookie cutter.

Blueberry Squares

12 3 1/2" circles tart pastry
1 10-oz. package frozen blueberries (sweetened)
1 T. flout

Place pastry circles on cookie sheet. Break frozen blueberries apart; add flour and mix lightly. Place 1 rounded tablespoon of fruit in center of each circle. Moisten pastry edges with water. Shape into square tarts by pushing sides of pastry around berries. Pinch each corner tightly. Bake at 450 degrees 14 to 16 minutes.

Apple Foldovers

12 3 1/2 circles of tart pastry
3/4 c. sweetened applesauce
1/8 t. cinnamon

Place pastry circles on a cookie sheet. Combine applesauce and cinnamon. Put 2 teaspoons on one side of each pastry circle. Moisten pastry edges with water. Fold over: seal and press edges together with a fork. Cut steam vents in top. Bake at 450 degrees 12 to 16 minutes.

Strawberry Blossoms

12 3 1/2" pastry circles tart pastry
1/2 c. sugar
1 1/2 T. cornstarch
1 3-oz. pkg. cream cheese
2 T. light cream
Dash of salt
1 pt. strawberries

Shape pastry circles over back of muffin pans. Bake in hot oven 450 degrees 10 to 12 minutes. Cool. Mash and strain enough berries to make 1/4 c. juice. In small saucepan combine sugar, cornstarch and juice. Cook until thick and clear, stirring constantly. Cool. Combine cream cheese and salt. Spread 2/3 mixture in bottom and on sides of cooled shells. Slice remaining berries lengthwise and press vertically, points up, into cheese tart shells. Pour strawberry glaze over all. Decorated edges with remaining cheese, using pastry tube. Chill until firm.

Note: This idea from June issue of Better Living magazine is a good one. They suggest serving cheese alongside -- Gouda, creamy Camembert, nippy Blue, or sharp American.

Best Corn Ever

Boiled: Husk and boil fresh corn -- don't boil for more than 5 minutes. For easy eating break ears in halves or thirds. Remember to cook only enough corn to serve everyone once, best to cook seconds as needed.

July 4, 1955 Pineapples How To Prepare Fresh Pineapple, Orange and Fresh Fruit Pineapple Sherbert, Spanish Rice With Meat, Pineapple Cheese Cake

How To Prepare Fresh Pineapple

1. Slice off the plume of the pineapple.
2. Slice 1/2 inch off the base of the fruit
3. Stand pineapple on its base and slice off the skin vertical fashion just deep enough to remove peel. Pineapple eyes will still be in fruit.
4. Lay pineapple on its side and cut eyes out in a spiral V or trench fashion. All pineapples have eyes in the same design.
5. Slice pineapple in quarters lengthwise. Cut away the V-shaped core.
6. Cut peeled, de-cored quarters into chunks, wedges or strips.

Orange and Fresh Fruit Pineapple Sherbert

1 6-oz can frozen orange juice
2 c. milk
2/3 c. sugar
1 c. shredded ripe pineapple

Mash frozen juice, add milk and sugar. Stir to dissolve. Freeze in refrigerator tray until mushy. Turn into chilled bowl, beat. Add pineapple, return to refrigerator tray. Freeze until firm.

Note: To shred fresh pineapple make lengthwise and crosswise cuts cuts on whole pineapple just to the core, pull of shreds with fork.

Something For Lunch or Supper

Spanish Rice With Meat

1 pound ground beef
1 c. long grain rice
1/4 c. salad oil
1 clove garlic, mashed
2 c. cooked tomatoes
1 small can tomato paste
1.2 bay leaf
1 1/2 t. salt
Dash cayenne pepper
3 c. hot water
1 green pepper, cut into strips
1 t. chili powder
1 t. sugat
1 10 1/2 oz. can beef bouillon

Heat oil in skillet. Stir in rice and keep stirring to brown grains. Add garlic, celery and continue to stir and brown. Pour in tomatoes, tomato paste, bay leaf, salt and cayenne mixed with hot water. Stir well, cover. When mixture boils, reduce heat and simmer 10 minutes. Pan-fry beef until lightly browned. Add green pepper and stir until until lightly browned, remove from heat, stir in chili powder, sugar and bouillon. Now combine rice and meat mixture, simmer 30 minutes. Stir with fork and add a little water or tomato juice if necessary to keep from burning.

Note: Secret of this dish is the browning of the rice for added flavor and the slow cooking with combination of seasonings. Make this early if you wish and reheat in a slow oven at serving time. Serves 4 to 5.

Pineapple Cheese Cake

(Using Basic Cake Mix)

1 c. Basic Cake Mix
1 c. graham cracker crumbs
2 T. butter
2 eggs, separated
2 5-oz jars pineapple cheese spread
3 T. lemon juice
1 t. grated lemon rind

Combine crumbs and melted butter in a deep 8" pie pan. Pat evenly over bottom and sides of pan. Beat egg whites until stiff. Combine Basic Mix and cheese in a bowl. Beat 1 minutes at medium speed with electric beater or 150 strokes by hand. Add lemon juice, rind and egg yolks. Beat 2 additional minutes at medium speed or 300 strokes by hand. Fold in beaten egg whites. Pour into crumb-lined pan. Bake at 325 degrees for 30 minutes. Turn off heat and open door, remove cake after 15 minutes. Serve warm or chilled.

July 1, 1955

Friday Menu

Pan Fried Haddock Fillets

Tartar Sauce      Lemon Wedges

Home Fried Potatoes

Green Vegetable      Cabbage Salad

Cheese Luncheon Loaf

Welsh Cheesecakes

Pan Fried Fillets

2 pounds haddock fillets
1 egg, beaten
1 T. milk
1 t. salt
Dash pepper
1 c. bread crumbs, cracker crumbs, cornmeal or flour

Cut fillets into serving size portions. Combine egg, milk, and seasonings. Dip fish in egg-wash and roll in crumbs. Place in heavy frying pan which contains about 1/8 inch fat, hot, but not smoking. Fry at moderate heat. When brown on one side turn carefully and brown other side. Cooking time about 10 minutes, depending upon thickness of fillets. Drain on absorbent paper. Serves 6.

Tartar Sauce

3/4 c. mayonnaise
1 t. finely chopped onion
1 1/2 t. chopped pickles
3 stuffed olives, chopped
1 1/2 t. parsley, chopped
1 T. tarragon vinegar

Mix ingredients together well.

Cheese Luncheon Loaf

2 c. basic biscuit mix
1/2 c. grated sharp cheese
3/4 c. milk

Mix all ingredients together. Pour into well greased loaf pan 8 x 5 x 2 1/2 inches. Bake at 350 degrees for 35 to 40 minutes.

Welsh Cheesecakes

An English recipe. From Mrs. Lily Proctor.

1 1/4 c. flour
1 t. baking powder
1/2 c. fluffo
1/4 t. salt
4 T. ice water

Combine above ingredients as for pie crust. Line small patty tins with pastry. Put a teaspoon of strawberry or raspberry jam in each and cover with filling as below.

Filling for Cheesecakes:

1/4 c. butter
2 T sugar
1 egg
1/2 t. vanilla
3 T. rice flour
2 T. fine coconut
1 T. baking powder

Cream butter and sugar, add egg and vanilla and mix well. Stir in flour, coconut and baking powder. Cover jam in tarts with mixture. Bake at 400 degrees 20 minutes.

Note: You can purchase rice flour at Atlantic Supply.