August 29, 1955 - September 2, 1955

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

The next post will be on September 5.

August 22 1955 - August 26 1955

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

The next post will be on September 5.

August 20, 1954 Fillet of Perch Mornay, Prune and Black Walnut Bread, Crispies

Fillet of Perch Mornay

1 medium onion, sliced thin
2 T. butter
1 package frozen chopped spinach, defrosted
1/2 t. salt
1/8 t. pepper
1/3 c. flour
1 t.paprika
1 t. salt
1 pound perch fillets
1/4 c. butter
Mornay Sauce

Saute onion in butter until lightly browned. Add spinach, season with salt and pepper. Cook in covered sauce pan for about 7 minutes. Pour spinach into well buttered flat baking dish.

Combine flour, paprika, and salt. Mix well in a paper bag. Place fish in bag and shake well. covering completely the fish. Saute the fish in the 1/4 c. butter until golden brown. Lift up carefully and place on top of spinach. Pour Moray sauce over fish, sprinkle top lightly with paprika. Bake at 450 degrees for about 12 minutes, then place under broiler  for several minutes or until top is attractively browned. This is a delicious, economical dish.

Mornay Sauce

1/4 c. butter
1 T. minced onion
1/4 c. flour
1 1/2 c. milk
1 c. grated American cheese
1/2 t. salt
1/8 t. pepper
1/4 t. thyme

Saute onion in butter for several minutes, add flour and blend well. Add milk gradually and cook until thick and smooth. Add cheese and seasonings. Cook until mixture comes to a boil, stirring constantly.

Prune and Black Walnut Bread

1 c. dried prunes
1 egg
1 c. sugar
2 T. melted butter
2 c. flour
3 t. baking powder
1/4 t. baking soda
1/2 c. prune juice
1/4 c. orange juice

 Soak prunes for at least 1 hour, drain well, cut into small pieces with scissors. Beat egg, add sugar and prunes. Stir in melted butter. Sift flour, measure, re-sift with baking powder and salt. Add to prune mixture alternately with prune and orange juice. Stir in nuts. Pour into greased loaf pan and bake at 350 degrees for about 1 hour.

Crispies

1/2 c. butter or margarine
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1/2 t. vanilla
1 c. flour
1/4 t. baking powder
1/2 t. baking soda
1 c. rolled oats
1/2 c, Wheaties
1/2 c. coconut
1/2 t. salt

Cream butter, add sugar and  cream will, add unbeaten egg and continue beating until light and fluffy. Add vanilla, mixed and sifted dry ingredients, cereal and coconut. Form into balls the size of a walnut. Place on greased cookie sheet, flatten slightly with fork dipped in water. Bake at 350 degrees for 10 minutes. Remove from cookie sheet while warm. Yield: 4 dozen cookies, 2 " in diameter.

August 19. 1954 Cheese and Ham Souffle, Cardinal Salad Dressing, Mail Call Cookies, Peanut Butter Macaroons, Butterscotch Bars

Cheese and Ham Souffle

4 oz. Bravo elbow macaroni
1/2 c. ground cooked ham
1 c. grated Cheddar or Swiss cheese
1 T. chopped parsley
1/2 t. salt
3 eggs, separated

Cook macaroni according to directions on box until tender. Drain. Mix with ham, cheese, parsley and salt. Add well beaten egg yolks. Fold in well beaten egg whites. Pour into well buttered 1 1/2 quart baking dish. Bake in moderately slow oven 325 degrees for 35 to 40 minutes, or until puffed and slightly browned. Makes 4 servings.

Cardinal Salad Dressing

(something a little different for that tossed salad)

1/2 c.salad oil
1/4 c. vinegar
1/3 c. ketchup or chili sauce
2 T. lemon juice
2 t. onion juice
2 t. sugar
1 t. salt
1/2 t. paprika

Use any empty salad dressing jar with a screw top. Measure ingredients and put into jar. Shake well. Chill.

Mail Call Cookies

Boys and girls away from home appreciate cookies. But what a disappointment it must be when, on opening that package he finds the cookies in crumbs or worse, moldy. Here are some suggestions to check in packing and sending cookies.

1. Choose the right recipe.
2. If a drop cookie try to make them uniform in size.
3. Cut bar cookies evenly.
4. Be sure cookies are absolutely cold before packing; otherwise they mold.
5. To pack: use a strong cardboard box, wrap cookies in packets of six or eight in wax paper. Use shredded paper, pop corn or sugar coated cereal between packets and pack firmly. Wrap box snugly in heavy paper and tie with stout string.

Peanut Butter Macaroons

2 egg whites
3/4 c. sugar
1/4 t. vanilla
2 c. rice krispies
1/3 c. peanut butter

Beat egg whites until stiff. Fold in sugar gradually. Add flavoring. Fold in rice krispies and peanut butter. Drop by teaspoonfuls to a well-greased baking sheet. Bake at 375 degrees for 6 to 8 minutes.

Butterscotch Bars

2 eggs
1 c. brown sugar
1/2 t. grated orange rind
3/4 c. corn flakes
3/4 c. all-purpose flour
1 t. baking powder
1 c. chopped nuts

Beat eggs, add sugar and cook over hot water for 15 minutes, stirring constantly. Add rind and cool. Add remaining ingredients. Pour into greased 8 x 8 x 2 inch pan and bake at 350 degrees for 20 minutes.

August 18, 1954 Stuffed Pork Chops, Starawberry Tart Chantilly

Guest: Esther Resseguie, Menu Planning Director

Skychefs, Inc.

Stuffed Pork Chops

6 6-oz. pork chops
1/2 c. margarine, melted
4 T. onion, chopped fine
3/4 c. celery, chopped fine
4 c. stale bread, cubed
1 t. salt
1/8 t. pepper
1 t. rubbed sage
1/3 c. water or meat stock

Heat margarine in large skillet; add onion and celery and cook until soft but not browned. Add bread and seasonings and stir until margarine is all absorbed. Add water or stock and mix thoroughly. Slit a wide pocket in center cut pork chops. Fill pockets with as much stuffing as possible. Bake in a flat pan 300 degrees for 45 minutes. Remove from oven and broil over charcoal for 5 to 7 minutes on one side only to char slightly. (Watch carefully so chops do not dry out.) Serve plain or with gravy made from drippings.

Strawberry Tart, Chantilly

1 c. plus 3 T. flour
1/4 c. sugar (scant)
1/2 c. margarine (scant)
1/4 t. salt
1 T. water
1/2 t. vanilla

Cream together sugar, margarine, salt, water and vanilla. Add flour and mix well. Chill 10 minutes for easier handling. Roll out 1/4 inch thick, cut with a 2 inch cookie cutter and pat into tart shell. Bake at 425 degrees for 15 minutes. Remove from shells while warm. When cool, fill with the following mixture:

1 c. frozen strawberries, well drained
1 c. strawberry juice
1/8 t. salt
1 T. Clear Jel
Red coloring as needed

Mix Clear Jel with enough of the cold strawberry juice to make it of pouring consistency. Bring remainder of juice to a boil. Add Clear Jel mixture and boil until clear, stirring constantly. Add salt, red color if a more vivid red color is desired. When mixture cools, fill tart shells, top with whipped cream and chill thoroughly.

August 17, 1954 Jellied Hamburger Loaf, Peach Breakfast Cake, Spiced Peach Pudding

Jellied Hamburger Loaf

1 pound hamburger
1 t. salt
1/2 c. chopped onion
1/2 c. chopped celery
2 10 1/2 oz. cans vegetable soup
2 T. gelatin
1/2 c. cold water
2 T. lemon juice

Add salt to hamburger. Pan fry with onion and celery until beef has lost the pink color and onions are lightly browned. Soak gelatin in cold water and add to heated soup. Stir until gelatin is dissolved. Combine all ingredients, pour into 8 x 4 inch loaf pan. Chill 2 hours or until set. Unmold. Garnish with stuffed olives. makes 8 to 10 servings.

Peach Breakfast Cake

3 t. melted butter
1 t. grated orange rind
1/2 c. sugar
1 1/2 c. sliced peaches
1 egg
1/2 c. sugar
1/2 c. milk
1 3/4 c. biscuit mix

 Mix butter, orange rind, sugar and peaches. Spread evenly over bottom of ring mold. Beat egg, add sugar, milk and biscuit mix. Stir only enough to moisten. Spread carefully over the peach mixture. Bake at 425 degrees for 25 - 35 minutes.

Spiced Peach Pudding

1 1/2 c. flour
1/4 c. sugar
1/4 t. cinnamon
1/4 t. nutmeg
2 t. baking powder
1/2 t. salt
4 T. shortening
1/2 c. milk
2 T. butter
1/4 c. sugar
1 1/2 c. peaches
1 T. lemon juice

Mix and sift flour, sugar, cinnamon, nutmeg, baking powder and salt. Cut in shortening, add milk. Melt butter, add sugar, peaches and lemon juice. Pour batter over peaches, cover and bake in hot oven 400 degrees for 1 hour.

August 16, 1954 Spicy Cheese Grill, Penna Dutch Cabbage Salad, Potato Cake

Spicy Cheese Grill

1 c. shredded American Cheese
2 T. chopped onion
2 T. chopped green pepper
2 T. sliced stuffed olives
1/3 c. ketchup
1/4 c. Worcestershire sauce
4 round buns
Butter or margarine
2 hard cooked eggs, sliced

Combine cheese, onion, green pepper and olives, mixing until well blended. Combine ketchup and Worcestershire sauce, add to cheese mixture. Split buns and spread with butter or margarine. Arrange egg slices on buns. Top with cheese mixture, spreading to edge of buns. Arrange on baking sheet and place under broiler until cheese melts and sandwiches are thoroughly heated. Makes 4 sandwiches.

Penna. Dutch Cabbage Salad

1 medium sized head of cabbage
1 c. chopped celery
1 green pepper, chopped
1 red pepper, chopped
1 1/2 c. vinegar
3/4 c. sugar
1 T. salt
1 t. turmeric

 Bring vinegar, sugar, salt and turmeric to a boil, add cabbage, finely shredded, celery, peppers and heat for 5 minutes stirring constantly. Chill and serve. This can be made in quantities, sealed in sterile jars. When opened in the winter time you will find it is still crisp and delicious.

Potato Cake

2 c. sugar
1 c. shortening
4 eggs
1 c. mashed potatoes
1/2 t. vanilla
1 t. cloves
1 t. cinnamon
1/2 t. Salt
1/2 c. milk
2 c. flour
2 t. baking powder
1/2 c. Dutch process cocoa
1 c. wlnuts, cut fine

Cream sugar and shortening. Add eggs one at a time and beat well after each addition. Add mashed potatoes, vanilla, cinnamon and cloves, mix well. Sift flour, baking powder and cocoa together. Add alternately with milk, beginning and ending with flour. Add nuts. Mix well, pour batter into greased and floured pan about 10 x 13 x 2 inches. Bake in moderate oven 350 degrees for 35 to 40 minutes.

August 15, 1955 - August 19, 1955

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

August 13, 1954 Salmon Salad Surprise Loaf, Frosty Lemon Fruit Bars, Orange Sherbert

Salmon Salad Surprise Loaf

1 loaf unslided bread
4 hard cooked eggs, chopped
1 pound can salmon, flaked
1 T. lemon juice
3/4 c. chopped celery
1 t. salt
2/3 c. mayonnaise
1 T. chopped green pepper

Remove crusts from bread to make an even box shaped loaf. Cut 1 slice, 1/2" thick, lengthwise of loaf and save for top. Hollow out center of loaf, leaving side walls and bottom at least 1/2" thick, saving center of loaf for bread crumbs for stuffing. Place loaf on cookie sheet. Combine remaining ingredients and blend well. Place in loaf. Replace top of loaf.

Loaf Topping

1/4 pound cream cheese
1/2 c. mayonnaise (about)
1/4 t. Worcestershire sauce
1 hard cooked egg

Soften cream cheese. Add enough mayonnaise to make a soft spread. Add Worcestershire sauce and blend well. Spread a thin layer over top and sides of loaf. Garnish top of loaf with sliced eggs and olives. Place in refrigerator for several hours to chill. To serve cut in 1 inch slices. Makes 12 slices.

Frosty Lemon Fruit Bars

1 egg yolk
1/4 c. brown sugar
1/4 c. molasses
1/2 c. sour cream or soured evaporated milk*
1 1/2 c. flour
1/2 t. baking powder
1/4 t. soda
1/4 t. salt
1/2 t. ginger
1/2 c. walnuts, chopped
White icing

* To sour evaporated milk: Add 1 1/2 t. vinegar or lemon juice to 1/2 c. evaporated milk

Blend together with egg yolk, brown sugar and molasses. Mix well. Blend in sour cream. Sift together the flour, baking powder, soda, salt and ginger and blend into egg yolk mixture. Add dates and nuts. Spread in lightly greased 9" square pan. Bake at 400 degrees for 15 minutes. Cut into bars 1 x 2". Leave in pan to cool, then spread with icing.

Icing

1 egg white
1 c. confectioners sugar
Dash of salt
1/4 t. lemon juice

Beat egg white well. Add sugar gradually. Add lemon juice. Mixture will be runny. Spread icing over bars and when dry on top, but still soft, remove bars from pan.

Orange Sherbert

2 c. sugar
3 c. water
2 c. orange juice
1/2 c. lemon juice
2 egg whites, stiffly beaten

Mix sugar and water and cook for 5 minutes. Cool and add orange and lemon juice. Pour into trays and freeze in refrigerator freezing compartment until a firm mush. Beat until smooth and fluffy. Fold in beaten egg whites. Return to freezing compartment and freeze 1 to 2 hours.

August 12, 1954 Broiled Salisbury Steaks, Praline Cake

Broiled Salisbury Steaks

1 pound ground beef
3/4 c. thick white sauce
1/2 c. dry bread crumbs
1 1/2 t. salt
1/4 t. garlic salt
1/8 t. pepper

Mix all ingredients together well. Shape into 4 large oval thick patties, about 1 inch high. Place on well greased baking sheet. Brush top of meat with melted butter. Broil about 3 inches from heat 6 minutes on each side for well done, reduce heat for medium.

Thick White Sauce

3 T. butter
3 T. flout
1 c. milk

Melt butter, add flour, then milk. Cook until thick, then simmer about 3 or 4 minutes. DO NOT SEASON.

Praline Cake

Cake

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

Topping

1/4 c. brown sugar
2 t. flour
1 T. water
2 T. melted butter
1/2 c. chopped pecans

Cake: Cream shortening with sugar until fluffy. Beat in egg well. Sift together flour, salt and baking powder. Add to shortening mixture alternately with milk, beating smooth after each addition. Stir in vanilla. Pour into well greased  8" round cake dish. Glass one holding 1 1/2 quarts is just right. Bake at 325 degrees for 40 minutes, or until cake is done, cool slightly.

Topping: Mix together brown sugar, 2 t. flour, the water, melted butter and chopped nuts. Carefully spread on top of slightly cooled cake. Return to oven and bake for 10 minutes more.

August 12, 1955 Guys and Dolls Hot Dog Pies, Garden Row Lima Salad, Choco-Nut Cake

Guys and Dolls Hot Dog Pies

2 pies. . 2 dolls. . 2 guys

2 c. biscuit mix
2/3 c. milk
2 T. mayonnaise
4 green onions, sliced
1 c. ripe olives
2 T. ketchup
2 t. prepared mustard
1 t. Kitchen Bouquet
1 c. tomato sauce
8 to 10 frankfurters
1 1/2 c. grated American cheese

Stir milk into biscuit mix. Divide dough in two balls, roll thin. Fit into 2 (9 inch) glass pie pans. Spread with mayonnaise. Sprinkle with 2 sliced green onions or a layer of paper-thin slices of regular onions. Cover each with half the olives cut in big hunks. Mix ketchup, mustard and Kitchen Bouquet into tomato sauce. Slice franks into the two pies, then pour the sauce over each. Sprinkle with grated cheese. Bake in hot oven 400 degrees for 20 minutes. Serve hot in wedges. 1 pie for each couple. Serves 4.

Garden Row Lima Salad

4 c. cooked lima beans (fresh or dried)
1 clove garlic
1/2 c. olive oil
1 t. salt
Dash pepper
1/4 c. vinegar
5 green onions
3/4 c. mixed chopped green peppers and red radishes
Crisp lettice leaves
1 c. chopped raw spinach
1 1/2 c. diced tomato
1 c. chopped crisp bacon

Drain limas. Crush garlic, add olive oil, salt, pepper and vinegar. Pour half of dressing over limas and 2 sliced onions. Chill. Chop remaining onions. Add to mixed green pepper and radishes. At serving time, line shallow wide salad bowl with crisp small lettuce leaves. Sprinkle with spinach, then cover with marinated limas in an even flat layer. Using a long knife as a guide, make 3 neat rows across the top of the bowl, red tomato in the middle, chopped bacon and mixed vegetables on either side. Serve at table. Pour rest of garlic dressing over salad. Lightly mix in the "garden row" top. Serves 6 to 8.

Choco-Nut Cake

2 c. cake flour
2 1/2 t. baking powder
3/4 t. salt
1 c. sugar
1/3 c. shortening
7/8 c. milk (1 c. minus 2 T.)
1 t. vanilla
1/3 c. semisweet chocolate bits
1 1/3 c. medium coconut
1/4 c. water

Grease and flour 9 x 9 inch square pan. Sift flour, baking powder and salt. Cream sugar and shortening, add egg and beat until very fluffy. Add sifted dry ingredients alternately with milk, mixing only until smooth. Stir in vanilla. Melt chocolate, add coconut and water. Turn half of cake batter into pan, top with half of chocolate mixture, add remaining cake batter; top with rest of chocolate mixture. Bake at 375 degrees 35 to 40 minutes.

August 11, 1954 Baked Liver Loaf, Lime Appetizer Salad, Pineapple Cream Pie

Baked Liver Loaf

1 lb. pork liver, sliced
3 T. fat
1/2 lb. fresh pork
1 medium onion
1 egg, well beaten
1 1/4 c. soft bread crumbs
1 t. salt
1/4 t. pepper
2 T. ketchup
1/2 c. tomato juice
2 T. lemon juice
3 slices bacon

Cook liver slowly in fat until firm. Put liver, pork and onion through food chopper. Combine with egg, bread crumbs, salt, pepper, ketchup, tomato juice and lemon juice. Pack into well greased 1 qr. round baking dish or loaf pan. Bake at 350 degrees for 1 hour. Makes 6 servings.

Lime Appetizer Salad

1 1/2 c. boiling water
1 pk. lime-flavored gelatin
3 T. vinegar
1/2 t. salt
1 c. cottage cheese
10 radishes, thinly sliced
1 cucumber, diced
1 onion, diced
Crisp salad greens
Mayonnaise

Add boiling water to gelatin, stirring until dissolved. Stir in vinegar and salt. Let cool. Add remaining ingredients, mix just enough to blend. Pour into 6 small molds or 8-inch square pan rinsed with cold water. Chill until firm. Serve with crisp greens and add dab of mayonnaise.

Pineapple Cream Pie

1/2 c. sugar
1/2 c. pineapple juice
4 egg yolks
2 t. unflavored gelatin
2 T. cold water
1 1/4 c. crushed pineapple
4 egg whites
1/2 c. sugar

Combine the 1/2 c. sugar with pineapple juice and slightly beaten egg yolks. Cook over hot water or very low heat until sugar is completely dissolved and custard coats a spoon. Stir constantly.* Add the thick gelatin mixture to very hot custard and keep over low heat, stirring until completely melted. Remove from heat, pour into bowl, add well drained crushed pineapple. Beat egg whites until they just cling to the bowl. Add the other 1/2 c. sugar and beat only until blended. Pour egg whites all at once into hot custard and fold over and over until well blended. Pour into a cold baked pie shell (9-inch), Let stand until cold. Refrigerate for several hours before serving. Spread top with 1 c. whipping cream before serving. Serves 6 to 8.

* Editor's Note.  While not mentioned, this would be a good time to bloom the gelatin in the cold water.

August 11, 1955 Party Ham Loaf, Escalloped Potatoes, Marble Pound Cake

Party ham Loaf

Escalloped Potatoes      Broccoli

Grapefruit Salad

Marble Pound Cake

Party Ham Loaf

2 pounds ground smoked ham
1 pound ground fresh pork
1 c. dried bread crumbs
2 eggs
3/4 c. milk
Dash salt
Pineapple slices

Combine all ingredients except pineapple, mix thoroughly. Arrange pineapple slices in bottom of 5 x 9 inch greased loaf pan. Pack meat mixture on top. Bake at 350 degrees for 1 1/2 hours. Serves 8.

Escalloped Potatoes

2 T. butter
2 T. flour
2 c. milk
1 1/2 t. salt
Dash pepper
1/4 c. chopped onion
3 1/2 c. thinly sliced potatoes

Melt butter; blend in flour. Add milk and cook until thick, stirring constantly. Add salt and pepper and onion. Place half of potatoes in greased 10 x 6 x 1 1/2 inch baking dish. Cover with half of sauce. Top with remaining potatoes, then remaining sauce. Cover and bake at 350 degrees for 30 minutes. Uncover and continue cooking for 30 more minutes or until potatoes are tender and top lightly browned. Makes 6 servings.

Marble Pound Cake

2 c. cake flour
2 t. baking powder
1/2 t. salt
6 T. butter
1 1/4 c. sugar
2/3 c. milk
1 t. vanilla
3 egg whites
1 ounce baking chocolate, melted
2 T. boiling water
1/4 t. baking soda

Sift flour, baking powder and salt. Cream butter and sugar. Add dry ingredients alternately with milk to creamed mixture. Add vanilla. Beat egg whites until stiff, fold into batter gently. To melted chocolate add boiling water and soda, stir until it thickens. Remove 1/3 of the batter to another bowl and add chocolate mixture to it. Place batter in a well greased and floured bread pan alternating the spoonfuls of white and chocolate batter. Batter should half fill pan. Bake at 350 degrees 50 to 60 minutes, until cake tester comes out clean. Remove from oven and allow to remain in pan 10 minutes before turning out. Cake may be sprinkled with confectioners sugar, but pound cakes are usually served plain.

August 10, 1954 Coconut Taffy Bars

Guest: Miss Alice Hutchinson from The R. T. French Co.

Demonstration: "Flavor Tricks"

Coconut Taffy Bars

from: Mrs. Jas. Wright, LeRoy, N. Y.

1 c. soft shortening (half butter)
2 c. brown sugar
2 eggs
1 t. baking soda
1/4 c. hot water
1 t. vanilla
4 c. sifted flour
1 1/2 t. B. Powder
1/4 t. salt
1 c. moist shredded coconut

Mix together thoroughly shortening, sugar and eggs. Sift in baking soda dissolved in hot water, add vanilla. Sift together flour, baking powder and salt, add to first mixture. Mix in coconut (cut up in long shreds). Chill dough 2 hr. Roll into balls the size of walnuts. Place 2" apart on UNGREASED cookie sheet. With fingers, flatten each ball into a 1 1/2" x 2 1/2" oblong 1/4" thick. Press each cookie lengthwise with tines of fork in washboard effect. Bake 400 degrees 8 to 10 minutes. Makes 5 dozen.

August 10, 1955 Pineapple Chicken, Almond Cream with Fresh Sliced Peaches, Delicious Corn Relish

Pineapple Chicken

Buttered Rice      Peas

Crisp Tossed Salad

Almond Cream with Fresh Peaches

Pineapple Chicken

2 young broiling chickens
Melted butter for basting
Salt and pepper
2 T. butter for sauce
1 medium onion, chopped
1/2 green pepper, chopped
1 T. cornstarch
1 14-oz. can pineapple tidbits
1 T. soy sauce
3 T. vinegar

Have chicken quartered. Wash and dry well. Place skin side down on broiler rack placed 4 to 5 inches from heat source. Brush with melted butter and sprinkle with salt and pepper. Broil about 30 minutes, turning once and basting frequently with melted butter. Meanwhile make pineapple sauce. Melt butter in saucepan. Add onion and green pepper and cook until tender, about 5 minutes. Stir in corn starch then pineapple syrup and tidbits. Cook until thickened, stirring constantly. Add soy sauce and vinegar and cook a few minutes longe. To serve, pour sauce over chicken or pass the sauce separately. Serves 8.

Almond Cream with Fresh Sliced Peaches

1 T. unflavored gelatin
1/4. cold water
1/4 c. sugar
1 c. milk, scalded
1 c. heavy cream, whipped
2 eggs, separated
1/4 t. salt
2 t. vanilla
1/4 c. slivered toasted almonds

Soften gelatin in cold water. In saucepan combine egg yolks, sugar, salt and scalded milk, add gelatin, place over hot water and cook until mixture coats a spoon. Cool until about the consistency of unbeaten egg whites. Beat egg whites until they are stiff, add vanilla to custard mixture, and almonds, fold in egg whites and cream. Pour into lightly oiled large mold or individual molds. Serve with fresh sliced sweetened peaches. Let stand in refrigerator until set. Can be prepared in advance. Also delicious served with custard sauce.

Delicious Corn Relish

8 c. raw corn, cut from cob
1 c. chopped onions
1 c. chopped celery
1/2 c. chopped green peppers
1/2 c. chopped red peppers
3/4 c. brown sugar
1/2 c. flour
1 T. salt
1 T. dry mustard
2 t. turmeric
2 c. vinegar

Cut corn off cob and measure. Add onions, celery and red and green peppers. Add 3 c. of water and cook until vegetables are tender, about 20 minutes. Drain liquid from vegetables, measure to make 2 cups. Add vinegar, sugar, salt, mustard and turmeric to vegetable water. Add liquid slowly to flour to make a paste, then add all of the liquid. Cook until thickened, stirring constantly. Pour sauce on vegetables and cook 10 minutes. Put in hot clean jars and seal. Makes about 5 pints. Delicious with ham.

August 9, 1954 Franciscan Meat Pie, Jellied Orange and Carrot Salad, Birthday Cake Express

Franciscan Meat Pie (Quick Pizza)

Biscuit

2 c. biscuit mix
1/2 c. milk (about)

Filling

2 c. ground cooked meat
1/4 c. chopped onion
2 T. fat
1/2 t. salt
1 t. prepared mustard
2/3 c. cream of mushroom or celery soup


Topping

1 c. drained canned tomatoes
1/2 c. shredded cheese

Combine biscuit mix and milk. Turn onto floured board and knead 3 or 4 times. Brown meat and onion in the fat in a skillet. Add salt, mustard and soup. Roll out the biscuit dough in a circle and line a 9 inch pan. Fill with the meat mixture. Cover with drained tomatoes, sprinkle with cheese. Bake in hot oven (450 degrees) about 25 minutes. Serve hot. Makes 5 to 6 servings.

Jellied Orange and Carrot Salad

1 T. unflavored gelatin
1/4 c. cold water
1 t. sugar
1/2 t. salt
1 c. hot water
1/2 c. orange juice
1 T. lemon juice
1 c. grated raw carrot
Crisp lettuce
French Dressing

Soften gelatin in cold water, add sugar, salt, hot water, stir until dissolved. Add orange and lemon juice. Set mixture aside to stiffen slightly. Then add carrots. Pour into 6 individual molds, which have been rinsed with cold water. Chill until firm. Unmold on lettuce leaves. Serve with French dressing.

Birthday Cake Express

2 12-oz. angel food cake bars
2 1-oz. semi-sweet candy bars, chocolate, flat bars
13 small chocolate covered mints
4 large chocolate-covered mint patties
1 red gum drop
Red candles
Cake frosting

For the base of the cake, use a cutting board or other long board, and cover with a colorful, washable, shelf-lining paper or aluminum foil; fold under and hold in place on the back with tape. Place one angel-food cake bar on the base.Cut a 4 1/2" piece from the end of the second bar and place on top of lower piece. This will make the cab of the express. To hold cakes together, use some frosting. Frost cake on all sides with your favorite frosting. Before frosting dries, pile 5 small mints on (use dab of frosting between each mint to hold them together) for a smoke stack. Place 4 squares of the chocolate on each side of the cab for windows. Cut the second candy bar in half lengthwise and use to make cow catcher on the front of the express. Place 2 large mints on either side for wheels and 4 small mints on either side for wheels (of the cab). Use red gumdrop for engine light, red candies on cake.

August 9, 1955 Barbecued Ribs, Skillet Potatoes, Coleslaw Toss, Frosty Lemon Creme, Sour Cream Coconut Cookies

Oven Barbecued Ribs

Skillet Potatoes      Coleslaw Toss

Relishes in Basket

Frosty Lemon Creme

Sour Cream Coconut Cookies

Barbecued Ribs

3 to 4 pounds ribs, cit in pieces
1 lemon
1 large onion
1 c. ketchup
1/3 c. Worcestershire sauce
1 t. salt
1 t. chili powder
2 dashes Tobasco sauce
2 c. water

Place ribs in shallow roasting pan, meaty side up. On each piece place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven 450 degrees for 30 minutes. Combine remaining ingredients; bring to a boil, pour over ribs. Bake at 350 degrees for about 1 hour. Baste ribs every 15 minutes with sauce, add more water if necessary. Makes 4 servings.

Skillet Potatoes

Peel 6 medium potatoes and cut in 1/2 inch cubes. Melt 1/2 c. shortening in a heavy skillet. Add potatoes. Fry quickly, turning often until crisp and golden brown, about 20 minutes. Season with salt. Serves 4 to 6.

Coleslaw Toss

2 c. crisp shredded cabbage
1/2 c. chopped parsley
1/2 c. green onions, sliced
3 T. sugar
3 T. vinegar
2 T. salad oil

Combine chilled vegetables. Combine remaining ingredients. Stir to dissolve sugar. Pour over vegetables. Toss lightly. Garnish with sprigs of parsley and green pepper rings. Serves 4 to 6.

Frosty Lemon Creme

"Smooth and creamy and utterly delicious"

2 eggs
1/2 c. sugar
1/2 c. light corn syrup
1/4 c. lemon juice
1 t. grated lemon rind
1 c. milk
1 c. light cream or top milk

Beat eggs until thick and lemon colored, gradually add sugar and continue beating until mixture is thick. Add remaining ingredients and blend. Pour into refrigerator tray. Freeze firm; break into chunks, turn into chilled bowl. Beat with electric or rotary beater until fluffy smooth. Return to freezer tray, freeze form. Makes 1 quart.

Sour Cream Coconut Cookies

1 c. shortening
2 c. sugar
2 eggs
1 1/2 t. vanilla
1 t. grated lemon rind
4 c. flour
1 t. soda
2 t. baking powder
1/2 t. salt
2/3 c. thick sour cream
1 c. moist coconut, snipped

Cream shortening and sugar, add eggs and beat well. Add vanilla and lemon rind. Sift flour with soda, baking powder and salt and add to creamed mixture, alternately with sour cream. Stir in coconut. Chill dough. Roll dough 1/8 inch thick and cut with floured cookie cutter lift out small portions of dough about the size of an English Walnut, roll between palms of hands until a little ball is formed. Place on lightly greased cookie sheet about 2" apart. Then press down on the ball of cookie dough with a cloth covered glass. You'll have nice round cookies without the bother of rolling the dough. It may be necessary to dust hands lightly with flour during the rolling. Bake at 375 degrees for 10 to 12 minutes. Makes about 6 dozen cookies.

August 8, 1955 Picnic Whopperoos, Jiffy Baked Beans, Cobana Bars, Custard Pie

Picnic Whopperoos

Jiffy Baked Beans      Relishes

Cobana Bars

Picnic Whopperoos

Split a loaf of French or Vienna bread lengthwise; butter. Arrange the following on bottom half: lettuce, tomato slices, sliced cheese cut in half diagonally, onion rings, and chilled slices of canned luncheon meat or other cold cuts. Add your favorite condiment such as ketchup, mustard or mayonnaise. Replace top half of bread and cut into 4 to 6 inch chunks.

Jiffy Baked Beans

2 1-pound cans baked beans
1/4 c. brown sugar
1/2 t. dry mustard
1/2 c. ketchup
4 slices bacon, cut in 1-inch pieves
1/2 c. onion slices

Combine ingredients. Place in bean pot or 1-quart casserole or individual bean pots. Bake uncovered in moderate oven 350 degrees 1 hour for large casserole, 30 minutes for individual.

Cobana Bars

1 3/4 c. flour
2 t. baking powder
1/2 t. salt
2 T. instant coffee
1/2 c. butter
1 c. sugar
1 t. lemon extract
3 eggs, beaten
1 c. mashed bananas
1/2 c. chopped walnuts

Sift flour, baking powder and salt, mix in instant coffee. Cream butter and sugar, add lemon extract and eggs. Mix well. Add mashed bananas alternately with flour. Stir in walnuts. Bake in greased pan 8 x 12 x 2 inches at 350 degrees for 1/2 hour. Cool in pan and cut in bars 4 inches long and 1 inch wide. Frost with plain confectioners sugar icing and sprinkle with additional nuts if desired. Makes 24 bars.

Custard Pie

Prepare a 9" pie shell. Partially bake crust. Remember to place a second pie plate of the same size and shape on the unbaked pie shell. The pie crust is held between the pie plates during baking. No pricking is necessary. Bake at 425 degrees for 15 minutes. After pie shell is partially baked reduce temperature to 300 and pour in custard filling. Bake 35 to 40 minutes until custard is set.

Tip: The best way to tell when a custard pie is done is to insert a silver knife at the edge of the pie. If it comes out clean remove pie, even though the center may be slightly soft. The center finishes cooking after pie has been removed. Overcooking makes the custard curdle.

Treat: For a delicious coconut custard pie, sprinkle 1/2 c. coconut over top of pie before putting in oven to bake.

Custard Filling

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

Beat eggs slightly; add sugar and salt. Add scalded milk, vanilla and nutmeg. Pour hot filling into hot crust, a small amount at a time, and avoid spilling custard over edges of crust. Bake at 300 degrees for 35 to 40 minutes. After cooling, refrigerate until serving time.

Tip: For best results use cream-line milk for custard pie making. It will be necessary to bake custards longer if made with homogenized milk. The homogenized process has a tendency to make the milk less stable because of the denaturization of the protein. Homogenizing breaks up the fat into very fine particles and distributes them through the custard; they form weak spots and tend to give a less firm body to custard.

 For Custard Cups:

Prepare custard filling as for custard pie. Pour into 6 large greased custard cups. Place in a deep pan. Place in oven; pour boiling water into a pan having it come up as high as possible around the custards. Bake at 325 degrees 45 minutes to 1 hour or until blade comes out clean.

August 5, 1955 Cucumber Ring Mold, Shrimp Salad, Boston Cream Pie, Meringue Shells Star for Special Occasions

A Salad Seafood Tray

Cucumber Ring Mold

1 T. unflavored gelatin
1/4 c. cold water
1 cut clove garlic
3 3-oz. packages cream cheese
2 c. drained, grated, pared cucumber
1 c. mayonnaise
1/4 c. minced onion
1/4 c. minced parsley
1/2 t. salt

Soften gelatin in cold water. Dissolve over hot water. Rub mixing bowl with garlic. Stir cheese to soften; add cucumber, mayonnaise, onion, parsley and salt. Mix well. Stir gelatin into cheese mixture. Pour into 5 c. ring mold. Chill until firm. Makes 8 servings.

Serving Tip: Unmold cucumber ring on large serving plate. Fill center of ring with shrimp salad. Garnish edges of plate with alternating slices of cucumber and tomato. Make some cucumber cups to hold extra mayonnaise or salad dressing.

Shrimp Salad

3 c. cooked shrimp
1 1/2 c. diced celery
3 T. French dressing
Salt and pepper to taste
1/2 c. mayonnaise
Lemon juice to taste

If shrimps are small, leave them whole. If large, cut them up. Combine with celery and French dressing. Season to taste with salt and pepper. Chill. Drain. Mix with mayonnaise and lemon juice. Serve in center of cucumber ring. Garnish with crisp greens.

Boston Cream Pie

"As demonstrated by the Ash twins"

The Cake:

1 T. shortening
1/2 c. milk
1 c. flour
1 t. baking powder
1/2 t. salt
2 eggs, well beaten
1 c. sugar
1 t. vanilla

Combine shortening and milk; scald, cool to lukewarm. Sift flour, baking powder, and salt. Beat eggs until thick and lemon colored. Add sugar gradually and beat until very thick. Add vanilla. Beat in milk mixture. Fold in sifted dry ingredients. Bake in 9 inch round cake pan that has been lined with wax paper on the bottom. Bake 350 degrees, 25 minutes.

Custard Cream Filling:

1/4 c. sugar
1/4 c. flour
1/4 t. salt
2 c. milk
2 eggs
1 t. vanilla

Combine sugar, flour and salt. Add milk. Cook until thickened, stirring constantly. Add a little of the thickened mixture to the slightly beaten eggs. Cook 1 minute longer. Add vanilla, cool..

Split layer cake. Put filling between layers. Spread shiny chocolate frosting on cake.

Shiny Chocolate Frosting:

1 square chocolate
2 T. butter
2 T. milk
3/4 c. confectioners sugar
1 t. vanilla

Melt chocolate, butter, in milk, over low heat. Stir until smooth. Add sugar and vanilla. Spread on top of cake.

Meringue Shells Star for Special Occasions

Here's How to Make perfect Meringue Shells:

4 egg whites
1 t. cream of tartar
1/2 t. salt
1/2 t. vanilla
1 c. sifted granulated sugar

Add cream of tartar, salt and vanilla to egg whites in large bowl. Beat until stiff but not dry. The stiff peaks are still glossy. Add sugar gradually, 1 T. at a time. Beat after each addition until well blended and sugar is dissolved. If you taste a little there should be no sugar crystals.

To shape and bake a Heart Meringue: Line cookie sheet with unglazed brown paper, cut to fit. Trace a heart on it, using a cardboard pattern or heart-shaped cake pan. Using a full recipe of meringue smooth out to edge of pattern with back of tablespoon and build up rim. Bake meringue in a very slow oven (250 degrees) for 1 1/4 hours. The heart will be tinged with golden brown. The outside will be crisp, the inside tender and a little moist.

To shape and bake Individual Meringues: These may be heart shaped or round. Drop by spoonfuls on small heart pattern drawn on liner paper or heat in a small circle. Hollow out with back of spoon. Bake 275 degrees for 50 minutes.

This is the way To Serve meringue shells. Just before serving, fill meringue with ice cream, choosing from the wide variety of flavors. There's one for every taste, every color scheme it seems. Try vanilla or strawberry  with sliced sweetened strawberries; chocolate with marshmallow sauce; peach with crushed pineapple or a combination of flavors.

These meringue shells may be frozen. To freeze meringues, place in freezer or freezing compartment of refrigerator. When frozen, wrap in freezer paper and seal. To serve remove from freezer and allow to stand at room temperature for 30 to 45 minutes.

August 4, 1955 Barbecued Frankfurters, Macaroni and Cheese Salad, Raspberry Pie

A 4H dairy foods demonstration by Dick and Ann Duyessen of Stafford, New York. Dick and Ann are twins. They will compete for State Honors in the Dairy Foods Demonstration Contest at State Fair in Syracuse.

Barbecued Frankfurters

(A fast and tasty hot dish for summer meals)

2 8-oz. cans tomato sauce
1 T. vinegar
1 T. mustard (prepared)
2 T. Worcestershire sauce
1/2 t. onion salt
Dash Tabasco sauce
2 pounds frankfurters

Combine all ingredients except frankfurters. Bring to a boil. Score frankfurters, add to sauce and simmer until thoroughly heated, about 10 minutes. Serve with the sauce. Serves 8.

Macaroni and Cheese Salad

1 box Bravo 60 Second Macaroni
2 T. vinegar
1 c. diced American cheese
1/2 c. green pepper, chopped
1/4 c. diced celery
2 T. chopped pimiento
2 T. minced onion
2/3 c. mayonnaise
1 green pepper, cut in rings

Cook macaroni according to directions on package. Drain and rinse with cold water. Add vinegar and mix lightly. Let stand 5 minutes. Add cheese, pepper, celery, pimiento, onion and mayonnaise. Toss to blend. Garnish with green pepper rings. 6 servings.

Raspberry Pie

2 12-oz. packages frozen raspberries
2 T. unflavored gelatin
1/2 c. cold water
1/2 c. hot water
1/4 t. salt
3/4 c. sugar
1/2 c. lemon juice
1 9-inch pie shell, baked
1 c. heavy cream, whipped
Banana slices for garnish

Thaw raspberries, sieve to remove most of the seeds. Soften gelatin in cold water; dissolve in hot water. Add salt, sugar and lemon juice; mix well. Add 2 c. sieved raspberries to gelatin mixture, chill until partially set. Pour into baked, cooled pie shell. Trim with swirls of whipped cream and banana slices.

August 3, 1955 Hawaiian Ham Rolls, Good Southern Biscuits, Jellied Coleslaw, Spicy Apple Chiffon Pie, Crisp Sugar Cookies

Hawaiian Ham Rolls

1 bouillon cube
1/3 c. boiling water
1/2 t. salt
3/4 t. soy sauce
1/3 c. quick cooking rice
1/3 c. green pepper, chopped
1 T. butter
10 slices boiled ham
2 1/2 c. crushed pineapple (No. 2 can)
1 c. brown sugar
1 t. mustard
2 T. vinegar

Dissolve bouillon cube in water. Add salt, soy sauce, and rice; cover and bring to a boil. Remove from heat and let stand covered, 10 minutes. Cook green pepper in butter until softened. Add to rice mixture. Pile rice mixture in center of each ham slice. Place spoon of drained pineapple on each side. Roll up, fasten with toothpicks. Place in 11 1/2 x 7 1/2 x 1 1/2 baking dish. Combine brown sugar, mustard and vinegar, spread mixture over rolls. Bake in hot oven 400 degrees 15 minutes, turn over to serve; baste with syrup. Serves 5.

Good Southern Biscuits

2 c. flour
3/4 t salt
3 t. baking powder
1/4 c. shortening
1 c. buttermilk
1/4 t. soda

Sift flour, salt and baking powder. Cut in shortening with pastry blender. Mix baking soda and buttermilk, add to flour, beat lightly. Toss on floured board, knead until soft and spongy. Roll lightly to 1/2 inch thickness and cut into rounds. Place on lightly greased baking sheet. Bake at 450 degrees 10 to 12 minutes. Yield: 2 dozen biscuits.

Jellied Coleslaw

1 T. unflavored gelatin
1/4 c. cold water
1/4 c. sugar
1/2 t. salt
1/4 c. vinegar
1 T. lemon juice
1 c. chopped celery
1/2 c. shredded cabbage
2 T. pimiento, chopped
1 c. hot water

Soften gelatin in cold water. Dissolve in hot water. Add sugar and salt; stir until dissolved. Add vinegar and lemon juice. Cool. When mixture begins to set, fold in remaining ingredients. Turn into individual molds to set. Unmold on cool, crisp lettuce. Serves 5.

Spicy Apple Chiffon Pie

4 eggs, separated
1/2 t. salt
1 c. applesauce
1/2 t. cinnamon
1 T. gelatin
1/4 c. cold water
1 c. sugar
1 baked 9" pie shell
1 c. heavy cream, whipped
1/4 t. nutmeg

 Place egg yolks in top of double boiler, beat until thick and lemon colored. Add salt, applesauce and cinnamon. Add gelatin which has been softened in cold water, cool until mixture begins to set. Beat egg whites until stiff, slowly add sugar. Fold meringue mixture into applesauce mixture. Pour into pastry shell. When custard is firm cover with whipping cream and sprinkle with nutmeg. Serves 6.

Crisp Sugar Cookies

1/2 c. shortening
1 c. sugar
1 egg
2 c. flour
1 t. baking powder
1/2 t. salt
1/4 c. milk
1/2 t. lemon extract

Blend shortening, sugar and egg. Add dry ingredients, which have been sifted together, alternating with milk. Chill. Roll dough to 1/4 inch thickness on floured board. Cut into desired shapes. Sprinkle with plain or colored sugar. Bake at 400 degrees 7 to 10 minutes. Use ungreased baking sheet.

August 2, 1955 Green Noodle Casserole, Cottage Cheese Stuffed Tomatoes, Mrs. Guay's Wine Drops (Molasses Cookies), Ice Cream Sauces

Green Noodle Casserole

1.2 pound green noodles
1 7-oz. can tuna fish
1/2 pound sliced mushrooms or 6-oz. can
1/2 c. pimiento strips
1 t. salt
1/4 t. pepper
1/2 garlic salt
2 eggs
1/2 c. milk
1/4 c. Parmesan cheese
1/4 c. butter, melted

Cook green noodles in rapidly boiling water until tender. Drain and run cold water over them. Place noodles in large bowl, flake tune fish and add to noodles, mixing thoroughly. Saute mushrooms, if fresh, for about 5 minutes, add to noodles with pimiento strips and mix well. Beat eggs, combine with milk, add to noodles and tuna. Last add seasonings. Pour into well buttered 1 1/2 quart casserole and sprinkle tops with parmesan cheese. Drizzle butter over cheese. Bake at 350 degrees for 25 minutes.

Cottage Cheese Stuffed Tomatoes

6 large tomatoes
2 T. green peppers, diced
Salt and pepper to taste
1 pound creamed cottage cheese
1/2 c. chopped nuts
1 T. green onion, cut up

Wash tomatoes. Hollow out each tomato and remove pulp. Turn upside down to drain. Place in refrigerator to chill. Dice tomato pulp. Add to cottage cheese, also green peppers, onions and nuts. Place in refrigerator until ready to use. Fill with cottage cheese filling. Serve with crisp salad greens.

Mrs. Guay's Wine Drops (Molasses Cookies)

2 c. sugar
1 c. shortening
2 eggs
1 c. molasses
1 c. sweet milk
1 c. raisins
5 c. flour
2 t. soda
1 t. cinnamon
Pinch of salt
1/2 t. nutmeg
1/4 t. cloves

Cream sugar and shortening together. Add eggs and beat well, stir in molasses. Sift dry ingredients, add raisins to dry ingredients. Add dry ingredients alternately with sweet milk to egg mixture. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

Mrs. Frank Guay sent this recipe. She obtained it from her mother who got it many years ago from an aunt. It's a good one. Hope you like it. Many thanks to Mrs. Guay.


YOU SCREAM, I SCREAM, WE ALL SCREAM FOR ICE CREAM -- Here's half a dozen wonderful sauces to make you SCREAM WITH DELIGHT.

Orange Sauce

1/4 c. butter
3/4 c. sugar
1 egg
1 1/2 t grated orange rind
1/3 c. orange juice
1/3 c. milk

Cream together butter and sugar. Stir in egg, well beaten, orange rind, orange juice and milk. Cook over hot water 10 to 15 minutes, stirring constantly. Cool. Yield: 1 1/2 cups.

Chocolate Crunch Sauce

2 1/2 sq unsweetened chocolate
1/2 c. milk
3/4 c. brown sugar
1/2 vanilla
1/4 c. crunchy peanut butter

Place in saucepan chocolate and milk. Cook over low heat, stirring constantly until chocolate is melted. Beat with rotary beater until smooth. Add brown sugar and bring to a boil. Add vanilla. Cool. Stir in peanut butter. Yield: 1 1/2 cups.

Mocha Butterscotch Sauce

2 T. instant coffee
1/2 c. brown sugar
1/2 c. water
1 c. light corn syrup
1/4 c. butter
1/8 t. salt

Combine all ingredients. Cook over low heat to soft ball stage, 236 degrees. Remove from heat, cool slightly, stir in:

1/3 c. light cream
1/2 t. vanilla

Yield: 1 3/4 cups

Chocolate Mint Sauce

1 c. minted chocolate wafers
2 T. honey
1/2 c. heavy cream

Melt chocolate in double boiler, stir in honey, add heavy cream gradually. Beat until smooth. Cook over hot water 5 minutes. Yield: 1 cup.

Hot Fudge Marshmallow Sauce

1/4 pound marshmallows
1/2 c. evaporated milk
3 sq. unsweetened chocolate
Dash salt
1 t. vanilla

Heat marshmallows in double boiler with milk until marshmallows dissolve, stirring occasionally. Add chocolate ans stir until smooth. Blend in salt and vanilla. Serve warm over ice cream. Yield: 1 1/2 cups.

Pineapple Mint Sauce

1 c. crushed pineapple
1/4 t. mint extract
2 drops green food coloring
1/2 c light corn syrup

Combine pineapple, extract and food coloring. Add corn syrup, blend well; chill. Makes 1 1/2 cups.

August 1, 1955 Mother's Delicious Pineapple Salad, Old Fashioned Chicken Salad, Date and Nut Bread, Chocolate Ice Cream Cups

Mother's Delicious Pineapple Salad

1 No. 2 can crushed pineapple
3/4 c. sugar
1/3 c. lemon juice
1 T. unflavored gelatin
1 c. cold water
1 c. Swiss cheese, grated
1/2 pint heavy cream, whipped

Combine pineapple, sugar and lemon juice. Boil 5 minutes. Dissolve gelatin in cold water. Add to fruit mixture and cool. When slightly thickened add the whipped cream and fold in Swiss cheese. Pour into large mold, loaf pan or individual molds. Slice if in mold. Serves 6 to 8.

Old Fashioned Chicken Salad

3 c. cubed chicken
1 1/2 c. cut up celery
1 t. lemon juice
1 t. salt
Dash pepper
3 hard cooked eggs, cut up
1/2 c. chopped sweet pickles
2/3 c. mayonnaise
1/4 c. slivered toasted almonds

Mix all ingredients except almonds together lightly with the mayonnaise. Sprinkle with toasted almonds. Decorate salad with radish roses and celery curls.

Date and Nut Bread

1 c. dates, cut up
1 c. boiling water
1 t. soda
1 c. brown sugar
1 T. shortening
1 egg
2 c. flour
1 c. walnuts, chopped
1/2 t. salt

Mix soda with dates, pour boiling water over dates, cool. Cream sugar and shortening, add egg, beat well. Add vanilla and salt. Stir in flour and nuts. Pour into well greased loaf tin. Bake 350 degrees for 1 hour.

Chocolate Ice Cream Cups

1/2 pound milk chocolate, cut in pieces
1 T. shortening

Melt chocolate over hot water. When almost melted remove from heat and beat until smooth. Add lukewarm, melted shortening and blend well. Let stand, beating occasionally until of good spreading consistency. Swirl mixture on the inside of paper baking cups. Use double or triple thickness of the paper cups to facilitate handling. As soon as the cups are coated, place in refrigerator for at least 30 minutes until chocolate is set. Peel off paper as soon as removed from refrigerator. Fill with your favorite ice cream or custard. Makes 8.

Note: When filling with ice cream for a decorative touch, garnish top with a large scroll of whipped cream, sprinkle with shaved chocolate or green pistachio nuts or omit cream and decorate with maraschino cherries cut to simulate a flower or shredded coconut. Keep in freezer, if desired, until serving time. You may fill with custard and keep in refrigerator several hours before serving.