May 25, 1956 Strawberry Jam (with pectin), Deviled Rock Libster Tails, Chocolate Chip Cream Cookies

Strawberry Jam (with pectin)

2 c. finely mashed strawberries
4 c. sugar
1 pkg. powdered pectin
1 c. water

Combine berries and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water, bring to boil and boil rapidly for 1 minute, stirring constantly. Remove from heat. Add berries and stir about 2 minutes. Pour into jelly glasses or freezer containers. Cover and let stand at room temperature 24 - 48 hours or until jelled. Seal with paraffin and store in freezer or it will keep several weeks at refrigerator temperature.

Deviled Rock Libster Tails

4 rock lobster tails
1/4 c. butter
1 onion, minced
2 T. flour
1 t. dry mustard
1 c. milk
1 t. lemon juice
1/2 t. Worcestershire sauce
Dash Tabasco sauce
1/2 t. salt
1/4 t. pepper
1/3 c. grated parmesan cheese

Place lobster tails either thawed or frozen into large kettle with boiling water (1 t. salt for each gallon water). When water reboils, lower heat, keep kettle covered. Boil tails 1 minute longer than their individual weight in ounces. For instance, boil a 4-ounce lobster tail for 5 minutes.Add 2 minutes to all boiling times when tails are cooked frozen. To remove meat easily, drain off hot water, cover with cold water. Using scissors cut lengthwise through center of membrane covering flesh and insert fingers under meat and pull meat out. Save shells. Cut meat into large pieces. Saute onion in butter. Add flour and mustard. Gradually stir in milk and cook until thickened, stirring constantly. Add lobster meat. Fill shells with mixture. Sprinkle tops with cheese. Broil 3" from heat until tops are lightly browned. Serve with browned potatoes, fresh asparagus.

Chocolate Chip Cream Cookies

2 1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1 c. soda
1/2 c. butter
1 1/2 c. brown sugar
2 eggs
1 t. vanilla
1 c. dairy sour cream
1 c. chopped nuts
12 oz. chocolate bars

Sift dry ingrdients together. Cream butter and sugar, add eggs and mix well. Add sifted dry ingredients alternately with cream. Add chopped nuts and chocolate bits. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes or until lightly browned. Makes about 7 dozen.

May 24, 1956 Chicken Livers with Rice in Casserole, Strawberry Cream Pie

Chicken Livers with Rice in Casserole

1 lb. chicken livers
1/2 lb. mushrooms
3 T. butter
1 can condensed cream of mushroom soup
2/3 c. milk
1 1/2 c. cooked rice
2 T. chopped parsley
2 T. shredded almonds, toasted

Saute livers and mushrooms in butter.Combine soup and milk, add rice and parsley, combine with livers and mushrooms. Pour into casserole. Bake at 350 degrees for 10 to 15 minutes. Serve topped with shredded almonds.

Strawberry Cream Pie

1 baked 9" pie shell
1/2 c. slivered blanched almonds, toasted
1 recipe cream filling
2 1/2 c. strawberries
1/2 c. water
1/4 c. sugar
2 t. cornstartch
Few drops of red coloring

Cream Filling:

1/2 c. sugar
3 T. cornstartch
3 T. flour
1/2 t. salt
2 c. milk
1 egg, slightly beaten
1/2 c. heavy cream, whipped
1 t. vanilla

Cover bottom of cooled baked pie shell with almonds. Fill with cream filling. Slice 2 c. of the strawberries in half, arrange on top of chilled cream filling. For glaze: Crush remaining berries; add water and cook 2 minutes, sieve. Combine sugar and cornstartch; gradually stir in berry juice. Cook, stirring constantly until thick and clear. Tint to desired coloring. Cool slightly, pour over halved strawberries. Refergerate until serving time. Serve with whipped cream if desired.

Note: You may use 2 t. clearjel (fruit pie thickener from Atlantic Supply) instead of cornstartch, if you do, add strawberry juice to clearjel, cook until thickened, add sugar and continue to cook until transparent.

May 23, 1956 Hungarian Goulash, Garlic Buttered French Bread, Coconut Custard Pie

Hungarian Goulash

2 lbs beef chuck
1 c. chopped onions
1/4 c. shortening
1 T. flour
1 1/2 t. salt
1 T. paprika
2 c. bouillon (2 or 3 bouillon cubes in 2 c. hot water
1 8-oz. can tomato sauce
2 c. peeled diced tomatoes
1 clove garlic, minced
1 Bouquet Garni (1 bay leaf, 1 stalk celery and leaves, 2 T. chopped parsley, 1 t. thyme all tied up in a piece of cheesecloth)

Brown beef in shortening, add onions and continue to cook until onions are lightly browned. Stir in flour, salt and paprika. Add remaining ingredients; heat to boiling. Cover, simmer about 1 1/2 hours until meat is tender. Remove Bouquet Garni. Serve with hot macaroni or buttered noodles. Serves 6.

Garlic Buttered French Bread

1 loaf French bread
1/2 c. butter
1 clove garlic, cut in half
1/4 t. paprika
1/2 t. thyme
Dash cayenne

Cut bread into slices on the diagonal being careful not to cut all the way through. Cream butter, add garlic and seasonings, let stand 10 minutes. Remove garlic. Spread on one side of each slice of bread. Bake at 400 degrees for 15 minutes or until toasty and hot.

Coconut Custard Pie

4 eggs
2/3 c. sugar
1/2 t. salt
2 c. milk
1 t. vanilla
3/4 c. shredded coconut (toasted if desired)
1/4 t. nutmeg
1 baked 9" pie shell

Beat eggs, add sugar, salt, milk and vanilla. Mix well. Strain. Stir in coconut. Pour into WELL BUTERED 9" pie pan. Sprinkle with nutmeg. Place pan in large pan of hot water 1" deep. Bake at 325 degrees until knife inserted 1" from venter comes out clean. COOL AT ROOM TEMPERATURE. Do not refrigerate or custard will stick to pan. Loosen custard thoroughly from pan with knife. Shake gently to loosen from bottom. Slide it quickly into baked and cooled pie shell. Shake gently to settle.

Note: Custard pie baked this way will have that much-to-be-desired crisp crust. You may bake it by pouring mixture into unbaked pie shell, bake at 425 for 15 min. then reduce heat to 325 degrees and bake 30 minutes. Crust will not be as crisp as baked the other way.

May 22, 1956 How to Cook Tongue, Smoked Tongue Rarebit, Rhubarb Custard Pie with Meringue

How to Cook Tongue

Place tongue in a heavy deep utensil, cover with water, simmer until tender. A large beef tongue will take 3-4 hours. You may cook fresh, smoked, cured and pickled tongue all the same way except that for fresh tongue add the following seasonings: 1 T. salt, 1 small onion, sliced, a few whole black peppers (peppercorns) and a bay leaf. When the tongue is tender, plunge it into cold water. This will help to loosen the skin which you want to remove immediately. For serving the tongue cold, remove the skin and let it cool in the water in which it was cooked as it will be juicier.

Smoked Tongue Rarebit

10 to 12 slices of cooked tongue
2 T. butter
2 T. flour
1/4 t. paprika
1/4 t. dry mistard
1 c. milk
1 c. grated cheddar cheese
1/2 t. Woscestershire sauce

Cut tongue into thin strips, about 3 inches long. Melt butter. Stir in flour, paprika and mustard. Add milk, cook, stirring constantly until thickened. Add cheese, cook slowly until melted. Add Worcestershire sauce and fold in tongue pieces. Serve on toast points. 4 to 6 servings.

Rhubarb Custard Pie with Meringue

9" unbaked pie shell
2 1/2 c. cut rhubarb
1 c. sugar
5 T. flour
1 T. butter
2 egg yolks, well beaten

Meringue:
2 egg whites
1/8 t. cream of tartar
4 T. sugar

Arrange rhubarb in pie shell. Mix together sugar and flour. Blend in butter and beaten egg yolks. (Mixture will be crumbly.) Sprinkle over rhubarb. Bake at 450 degrees for 12 minutes, then reduce heat to 350 degrees for 25 minutes or until rhubarb is tender. Make meringue of egg whites, cream of tartar and sugar. Spread on pie. Bake at 400 degrees 5 to 6 minutes or until meringue is delicately browned.

May 21, 1956 Strawberry Preserves, Quick Casserole -- "Porcupines", Rhubarb Betty

Strawberry Preserves

4 c. strawberries
5 c, sugar
3 T. lemon juice

Place alternate layers of berries and sugar in a large kettle. Be sure to arrange sugar on first layer. Bring to boil slowly. Boil 9 minutes. Remove from heat, add lemon juice. Let stand overnight. Next day boil again for 9 minutes. Cool, place in glases. Seal with paraffin. Makes 4 half pint glasses. Note: Cooked this way the berries are beautiful and the jelly is tender and bright red.

To Freeze Strawberries: Sort, wash in ice water, hull. Slice berries, mix 4 pounds berries with 1 pound sugar. Stir only enough to dissolve sugar. Package, label, freeze.

Quick Casserole -- "Porcupines"

1 1/2 pounds ground beef
1/2 t. garlic salt
1 T. chopped parsley
1/2 t. salt
1/8 t. ginger
1/2 c. cold water
2 T. grated onion
1 c. raw rice (regular)
1 can tomato soup
1/2 can milk

Mix beef, seasonings, water, onion and raw rice. Form into small balls and place in casserole. Thin coup with milk, pour over rice balls. Bake at 350 degrees for 30 to 40 minutes until rice is tender.

Rhubarb Betty

1/4 c. sugar
Grated rind 1 lemon
1/2 t. nutmeg
1/2 c. butter
2 c. bread crumbs
2 c. stewed rhubarb

Combine sugar, lemon rind and nutmeg. Melt butter, pour over crumbs, mix well. Cover bottom of greased baking dish with 1/3 of crumb mixture, spread over it 1 c. stewed rhubarb, sprinkle with half the sugar mixture. Repeat layers, ending with crumbs on top. Bake at 350 degrees for 40 minutes. Cover dish during first 20 minutes.

May 18 1956 Candied Ham Loaf, Three Egg Sponge Cake, Strawberry Marshmallow Filling

Candied Ham Loaf

2 pounds ground ham
1 pound ground beef
2 c. whole wheat bread crumbs
1 c. milk
2 eggs, slightly beaten
1 T. dry mustard
1/2 t. salt
1/2 c. brown sugar
1/2 t. ground cloves

Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, mustard, salt and bread mixture. Mix well. Mix together brown sugar and cloves, spread in bottom of 5 x 9 inch loaf pan. Pack mixture in pan. Bake at 350 degrees for 1 1/2 hours. 10 to 12 servings.

Suggested Menu: Candidied Ham Loaf, parsley potatoes, mixed vegetables, pineapple cream cheese salad, Filled Sponge Cake.

Three Egg Sponge Cake

(Repeat with variation)

3 egg yolks
2/3 c. cold water
1 1/4 c. granulated sugar
1 1/2 c. cake flour
1 t. baking powder
1 t. vanilla
3 egg whites

Beat egg yolks and water together on high speed of electric mixer for 5 to 7 minutew. (Mixture will be very high in volume.) Add sugar a tablespoon at a time. Sift together flour and baking powder, reduce speed and fild in flour mixture just enough to blend. Beat egg whites until stiff. Fold in yolk mixture. Pour into ungreased 10" tube pan. Bake at 325 degrees about 1 hour. Invert until cold.

Strawberry Marshmallow Filling

1 t, unflavored gelatin
2 T. water
1 pint Genesee Country medium cream
1/2 c. sliced strawberries
6 narshmallows, quartered

Soften gelatin in cold water. Dissolve over hot water. Cool slightly, fold in slightly sweetened whipped cream. Set aside 1 1/2 c. of cream to frost outside. To 1/2 c. of cream add marshmallows and strawberries. Use to fill hollow in cake following directions below:

To Fill Cake: Slice top from cake about 3/4" down. Lift off top. Cut down into cake about 1' from outer edge and 1" from middle leaving a wall of cake about 1" thick and 1' base at bottom. Remove center with spoon. Spoon filling into cavity. Replace top. Frost top and sides with sweetened whipped cream. decorate with whole strawberries. May be held in refrigerator several hours before serving.  

To Freeze: Place in freezer until firm (about 1 hour).
Remove: package quickly, return to freezer and store 4 to 6 weeks.

May 17, 1956 Pat Martin's Tamale Pie

Pat Martin's Tamale Pie

(This is wonderful, can be made a day ahead)

1 c. yellow corn meal
1 c. cold water
3 c. boiling water
1 t. salt
1 pound hamburg (or half saussage)
1 clove garlic, minced
1 medium onion. sliced
1 green pepper, firmly sliced
2 T. chili powder
Red pepper and salt to taste
1 can tomato paste
Enough liquid from can of ripe olives to make soupy texture
Ripe olives

Soak corn meal in cold water for 20 minutes. Add mixture to salted boiling water, cook until thickened. While this is cooking brown hamburg. Add garlic, onion, pepper, chili powder, red pepper, salt, tomato paste and liquid from ripe olives. Line shallow greased baking dish with 3/4 of cornmeal mixture. Pour in meat mixture. Dot top with large spoonfuls of cornmeal mixture topped with pitted ripe olives. Bale 1/2 hour at 300 degrees. Better second day and is improved with slow cooking.

Pat's Menu for guests: Tamale Pie, tossed salad with French dressing, garlic bread, lemon pie and lots of hot coffee.

May 16, 1956 Chicken Maryland, Cream Gravy, Corn Fritters, Frozen Pineapple Surprise

Chicken Maryland

2 frying chickens (about 2 pounds each) either quartered or cut up for frying
Cold milk
1/2 c. flour
1/8 t. pepper
1/2 t. salt
6 T. butter

Soak chicken for about 1 hour in cold milk. This helps to make the meat juicy. Shake off all surplus milk and pit the pieces of chicken in a paper bag with flour, salt and pepper. Shake until the chicken is well coated. Saute in butter until brown on all sides. Cover skillet and turn down very low. Cook about 30 minutes or until chicken is tender. Add a little more butter if necessary.Serve with creamy butter and corn fritters and broiled bacon.

Cream Gravy

3 T. fat from chicken pan
3 T. flour
1 c. chicken broth
1 c. cream
Salt and pepper

Stir the chicken drippings with the flour, salt and pepper. Add the broth slowly stirring until smooth and thick. Add the cream, stirring until smooth. Season to taste. Note: Chicken broth may be made from giblets and necks from chicken.

Corn Fritters

1 c. corn (fresh or canned)
1 egg, separated
1/2 c. and 2 T. flour
1/2 t. salt
1/2 t. baking powder
1/8 t. paprika

Chop corn. Drain. Add beaten egg yolk. Sift flour, salt, baking powder and paprika. Stir in corn mixture. Fold in stiffly beaten egg white. Dip batter by teaspoonfuls and slide it into the heated shortening (375 degrees). Fry about 3 minutes or until golden brown. drain. Serve at once.

Frozen Pineapple Surprise

1/3 c. evaporated milk
1 c. drained pineapple tidbits
1 c. thinly sliced ripe banana
2 T. finely cut, drained maraschino cherries
2 T. pineapple juice
Dash salt
3 oz. package cream cheese
1/4 c. sugar
2 t. lemon juice

Put evaporated milk into ice tray of refrigerator. Chill milk until ice crystals begin to form around edges. Mix pineapple tidbits, bananas, maraschino cherries, pineapple juice and salt in a bowl. Let stand until needed. Put softened cream cheese into a 1 1/2 or 2 quart bowl. Mix in sugar gradually until sooth. Fold fruit mixture into cheese mixture. Put ice cold milk in small bowl. Whip with a cold beater until fluffy. Add lemon juice and whip until stiff. Fold whipped milk into fruit mixture. Put into quart ice tray. Freeze, without stirring, until firm. 4 servings.

May 15, 1956 Pork Chop Casserole, De Luxe Strawberry Pie

Pork Chop Casserole

6 pork chops, 1/2 inch thick
4 c. peeled and thinly sliced potatoes
1 medium onion, sliced
1 t. salt
1/8 t. pepper
1 c. water
1/4 t. paprika
2 T. flour
3/4 c. evaporated milk

Sprinkle pork chops with salt and pepper. Brown slowly in small amount of fat 10minutes on each side. While chops are browning, place half the potatoes in a 2 1/2 quart casserole. Top with half the onion slices and sprinkle with half the salt and pepper. repeat. Pour 3/4 c. of water over potatoes, top with browned chops. Sprinkle with paprika. Cover and bake in a hot oven 425 degrees 45 minutes. remove from oven. Blend remaining 1/4 c. water and flour, stir in evaporated milk mixture over potatoes. Reduce heat to slow oven 325 degrees F. and bake uncovered 15 minutes longer. 6 servings.

De Luxe Strawberry Pie

Edith Woodhouse, Belleville, Ontario, Canada

1 quart strawberries
3 oz. cream cheese
1 c. sugar
3 T. cornstartch
1 T. lemon juice
1 9" baked pie shell
1 c. heavy or medium cream, whipped

Wash, drain and hull berries. Work cream cheese until soft, spread over bottom of pie shell. Select half of choice berries, press firmly into cream cheese with tips up. Mash remaining berries and strain. Add enough water to make 1 c. liquid. Mix sugar and cornstartch together in saucepan. Stir in the strawnerry juice and lemon juice. Cook over low heat stirring constantly until thick and clear. If desired add a little red coloring. Remove from heat, cool. Pour around berries in pie shell. Chill about 3 hours or until firm. Decorate with whipped cream. 6 servings.

May 14, 1956 Fresh Asparagus and Egg Casserole, Tomato Jelly Ring, Sour Cream Outmeal Cookies

Fresh Asparagus and Egg Casserole

3 T. butter
2 T. flour
1 c. milk
1/2 c. grated cheese
1/4 t. dry mustard
1/2 t. salt
18 t. pepper
1 t. grated onion
1 pound fresh green asparagus
6 hard cooked eggs
1 c. soft bread crumbs
2 T. melted butter

Melt butter, add flour, mix well. Gradually add milk and cook stirring constantly until sauce is thick and smooth. Add cheese, mustard, salt, pepper and onion. Stir until cheese is melted. Cook asparagus until tender, arrange in well buttered carrerole. Arrange hard cooked egg halves on top of asparagus. Pour sauce over all. Sprinkle with buttered soft bread crumbs. Bake at 350 degrees for 20 to 30 min. or unil bubbly and lightly browned.

Tomato Jelly Ring

2 c. tomato juice
1 bay leaf
3 whole cloves
2 slices onion
1/4 t. salt
Dash pepper
1 t. lemon juice
1 pkg. lemon flavored gelatin
1 c. finely cut celery

Simmer tomato juice, bay leaf, cloves and onion for 15 minutes. Strain, add salt, pepper and lemon juice, measure liquid and add enough additional tomato juice to make 2 c. Pour over lemon gelatin, stir until dissolved; chill until partially set, add celery, pour into 7" ring mold; chill until firm. Unmold, garnish with lettuce, parsley and fill center with cabbage salad.

Sour Cream Outmeal Cookies

1 1/4 c. flour
1 t. baking powder
1/4 t. soda
1/4 t. salt
1/4 t. nutmeg
1 t. cinnamon
1/4 c. butter
1 c. brown sugar
1 egg
1 t. vanilla
1/2 c. sour cream
1/2 c. seedless raisins
2/3 c. quick cooking oatmeal

Sift dry ingredients together. Cream butter and sugar, add egg and blend. Add vanilla. Ad sifted dry ingredients alternately with sour cream. Lastly fold in raisins, nuts and oatmeal. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 425 degrees for 8 to 10 minutes. Yield: 4 1/2 dozen.

May 11, 1956 Broiled Halibut Steaks -- Savory Topping, Cucumber Aspic, Lemon Dumplings

Broiled Halibut Steaks -- Savory Topping

Have halibut steaks cut 3/4 inch thick. cut into serving pieces. Place on greased broiler pan or aluminum foil. Sprinkle with salt and pepper. Broil 2 inches from the heat about 6 minutes, turn brush other side with melted butter, broil until fish is tender and will flake easily with a fork (about 5 minutes -- AVOID OVERCOOKING). Remove fish from broiler, coat top with mixture of sour cream and chopped chives or minced onion. Broil until top is browned and bubbling. Serve at once with wedges of lemon.

Cucumber Aspic

1 T. unflavored gelatin
1/4 c. cold water
1/4 c. concentrated quick frozen orange juice
2 T. lemon juice
2 c. sliced unpeeled cucumber
1/2 small white onion
2 sprigs parsley
1 t. salt

Soften gelatin in cold water. Dissolve gelatin over hot water or low heat. Place orange juice and lemon juice in glass container of electric blender. add dissolved gelatin and the remaining ingredients in order indicated. Cover container and turn on blender for about 3 minutes. Pour blended mixture into one large or 6 individual 4-ounce molds. Chill until firm. Delicious with fish.

Lemon Dumplings

From: Mrs. Ruth DeLano, Fairport, N.Y.

3 c. sugar
3 c. water
1 lemon, sliced
3 c. flour
3 t. baking powder
Water

Combine sugar, water and lemon. Bring to a boil to form a syrup. Sift flour and baking powder, add only enough water to make a soft dough. Drop by spoonfuls onto boiling syrup. Cover, boil 15 to 20 minutes tughtly covered. Serve at once.

Note: Mrs. DeLano says this is a recipe that has ben handed down in her family, was a special favorite of her father's. Easy -- good with fish dinner.

May 10, 1956 Rhubarb Pie, Stewed Rhubarb

Rhubarb Pie

Pastry for 9" double pie crust
3 c. diced rhubarb
1 c. sugar
1 T. flour
1 egg, beaten
1/4 t. grated lemon rind
1 T. lemon juice
1/2 c. water
1 T. butter

To prepare rhubarb for pie remove ends, wash thoroughly and dry on towel. Cut into uniform strips, then crosswise into pieces 1 inch long and 1/4 inch wide. Line pie plate with pastry and fill with diced rhubarb. Combine sugar and flour, stir in egg, lemon rind and juice and water. Cook over boiling water until slightly thickened, pour over rhubarb and top with a lattice crust. Bake at 425 degrees 40 to 50 minutes.

Stewed Rhubarb

Cut off leaves and stem end and wash 1 pound rhubarb. Peel old rhubarb stalks but do not peel young tender stalks, as the peels turn pink on cooking, cut in 1" pieces. Add 1/4 c. water and 1/2 c. sugar, simmer covered 25 to 30 minutes or until tender. 4 servings.

May 9, 1956 Dairy Council Day -- Ginny Ritter, Guest Stove Top Scalloped Potatoes, Molded Salad, Hamburger a la Roquefort, Tropical Crunch, Coconut Crust

Stove Top Scalloped Potatoes

1 onion, chopped
3 T. butter
4 medium potatoes, sliced thin
2 t. salt
1 c. milk

Place ingredients in saucepan. Cover and cook 20 minutes or until soft and milk evaporated. Servings 4.

Molded Salad

1 T. gelatin
1/3 c. cold water
q can frozen lemonade (6 oz.)
1/4 c. chili sauce
1 c. dairy sour cream

Soak gelatin in cold water, heat until dissolved. Add room temperature lemonade, chili sauce and sour cream. Stir until smooth. Pour into 4 Pyrex cups and chill until firm. 4 servings.

Hamburger a la Roquefort

1 lb. ground beef, seasoned
3 T. Roquefort cheese
3 T. butter
1 T. prepared mustard
Worcestershire sauce
Salt and pepper

Make 8 thin patties. Combine rest of ingredients and beat until well mixed and fluffy. Keep at room temperature. Broil hamburgers. Spread with cheese mixture. Finish broiling.

Tropical Crunch

1/2 c. sugar
2 1/2 T. cornstartch
1/4 t. salt
1 1/3 c. milk
1 egg
1/4 . lemon juice
1/2 grated lemon rind
1 T. butter
1/4 t. vanilla
Coconut crust

Combine sugar, cornstartch and brown sugar. Stir in milk. Cook until thick, stirring constantly. Mix egg and lemon juice; stir in a little of the hot mixture; return to pan. Cook over low heat stirring constantly for 2 minutes. Add lemon rind, butter and vanilla. Pour into coconut crust.

Coconut Crust

1 1/4 c. shredded coconut
3/4 c. cracker crumbs
1/2 c. sugar
1/2 c. butter (soft)
1/2 c. flour

Combine all ingredients. Place half in bottom of 8 inch square pan. Pour in filling; top with remaining coconut mixture. Bake at 400 degrees 25 minutes or until top is golden brown. Chill. Cut in squares. 9 servings.

May 8, 1956 Glazed Brisket of Beef, Bishops Bread, Blender Onion Soup

Glazed Brisket of Beef

5 pounds corned beef brisket
Water to cover
1 c. brown sugar
1 T. flour
1 t. mustard
1/4 c. vinegar
Whole cloves

Placve meet in kettle, cover with water. Cover tightly and simmer 4 to 5 hours or until tender. When tender, remove from liquid, plsce on rack in opwen roasting pan, Cover with a glaze made by combining brown sugar, mustard and vinegar. Stick with cloves. Bake at 350 degrees for 20 to 25 minutes or until glaze is set. 10 to 12 servings.

Bishops Bread

2 c. flour
1 1/2 c. brown sugar
1/2 c. shortening
1/2 c. chopped nuts
1/2 t. soda
2/3 c. buttermilk
1 egg
1 t. cinnamon
1/2 t. salt

Combine flour and brown sugar. Cut shortening in with pastry blebder to make coarse crumbs. Add nuts. Measure out 1/2 c. of crumb mixture for topping. Dissolve soda in buttermilk, add to first mixture with well beaten egg and cinnamon. Stir to make a smooth batter. Pour into greased and floured 9 inch square pan. Sprinkle reserved crumbs over top. Bake at 425 degrees for 10 minutes, then reduce heat to 375 degrees for about 25 minutes or until cake tests done.

Note: This cake keeps very well, is delicious either hot or cold.

Blender Onion Soup

1/3 c. butter
3 c. thinly sliced onions
1/4 c. celery leaves
2 sprigs parsley
2 c. seasoned beef or chicken broth
1/2 t. salt
French bread
Grated Parmesan cheese

Melt butter in skillet. Add onions, celery leaves and parsley. Cover and cook until onions are tender, about 25 minutes. Place in glass container of electric blender. Add broth and salt. Cover container and turn on blender. Blend until smooth, about 30 seconds. reheat and serve with toasted French bread and grated parmesan cheese floating on each portion. 4 servings.

May 7, 1956 Lamb-Noodle Casserole, Whipped Cream Cake, Best Boiled Frosting, How to Prepare a Fresh Coconut

Lamb-Noodle Casserole

2 c. noodles
1/2 c. chopped onion
2 T. butter
1 can condensed cream of celery soup
1 3-oz. can sliced mushrooms
1 t. salt
1/8 t. pepper
1/4 t. marjoram
2 c. cubed leftover roast lamb
1 c. cornflakes

Cook noodles in boiling salted water until tender. Brown onion in butter, stir in soup and mushrooms. Add seasonings. Combine noodles with meat, add soup mixture. Pour into 1 1/2 quart greased casserole. Arrange cornflakes in a ring around the edge of the casserole. Bake at 350 degrees for 20 to 25 minutes. 6 servings.

Whipped Cream Cake

1 c. heavy cream
1 c. sugar
2 eggs
1 t. vanilla
1 1/2 c. cake flour
2 t. baking powder
1/2 t. salt

Whip cream until stiff. Add eggs, one at a time. Beat until light and fluffy. Add sugar, beat again. Sift flour, measure, resift with baking powder and salt. Add to first mixture. Pour into greased and floured 8 inch square pan and bake at 350 degrees for 40 minutes or pour into 2 greased and floured 8 inch layer pans. Bake at 375 degrees for 20 to 25 minutes.

Best Boiled Frosting

1 1/2 c, sugar
1/2 c. water
1/8 t. cream of tartar
1 t. vanilla
2 egg whites

Mix sugar, water and cream of tartar. Cook stirring constantly until mixture begins to boil, boil without stirring until syrup begins to thicken. Beat egg whites until stiff, pour 2 T. of hot thickened syrup over egg whites beating constantly. Cook remaining syrup to 236 degrees or until syrup spins a thread. Pour over the egg white mixture and beat until mixture will hold its shape. Add vanilla. Spread on cake. Cover with fresh grated coconut.

How to Prepare a Fresh Coconut

Pierce the "eyes" with ice pick or screwdriver. Drain off the milk. Place on pan in oven at 400 degrees for about 20 minutes. Tap all over with a hammer to loosen shell. Pare off the dark skin. Grate coconut. A medium sized coconut will yield 3 to 4 c. of grated coconut.

May 4, 1956 Leg of Lamb, Baked Alaska Pie, Pan Roasted Potatoes, Butter Crunch Crust

Leg of Lamb

5 to 6 pound leg of lamb
Salt
Pepper

DO NOT have the fell removed from the leg of lamb. Season. Place skin side down on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part of the leg, being sure the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven 300 degrees 2 1/2 tp 3 1/2 hours or until done. The meat thermometer will register 175 degrees for medium done, 180 degrees for well done. Allow 30 to 35 minutes per pound for roasting.

Potato Techniques with Roast Lamb

With the modern low temperatures used in roasting beef, some homemakers find that the potatoes cooked around the roast do not get as brown as desired. The potatoes may be extra browned under the broiler after the roast is removed, or they may be browned in a skillet to just the degree desired.

Pan Roasted Potatoes

About 1 hour and a half before roast is done, boil 6 to 8 pared medium potatoes for 10 minutes. Drain; cut in half and arrange around meat in roasting pan. Turn and baste with meat drippings occasionally. Bake 45 to 60 minutes or until tender.

Baked Alaska Pie

1 9-inch pie shell
1 quart ice cream
3 egg whites, at room tmperature
1/4 t. salt
6 T. sugar

Prepare pie shell. Chill. Spoon ice cream into shell and return to freezer. If freezer space is not available prepare meringue first and then spoon very firm ice cream into shell. For meringue, beat egg whites and salt until frothy. Add sugar 2 T. at a time and beat until stiff. The meringue is the proper consistency if the mixture clings to the edges of the bowl when tipped. Cover ice cream with meringue. Put on a wooden board and place in a 450 degree oven for about 3 minutes, until meringue is lightly browned. Remove, cut and serve immediately.

Butter Crunch Crust

1 1/2 c. flour
3/4 c. butter
3-4 T. water
1 c. crushed cornflakes

Measure flour into bowl. Cut in butter with a pastry blender. Add water until dough clings together. Mix in cornflakes. Turn into lightly floured cloth and roll out. Fit into pie plate. Bake at 450 degrees for 10 to 12 minutes or until lightly browned. Remember to fit another pie plate same size inside bastry lined plate, to hold dough in place while baking otherwise prick pastry thoroughly with a fork. Cool at room temperature, then chill.

My 3, 1956 Sunday Night Supper Casserole

Sunday Night Supper Casserole

6 oz. noodles (Bravo)
1 6 1/2 or 7 oz can tuna fish
1/4 c. finely chopped onion
2 hard cooked eggs, chopped
1 can condenssed cream of mushroom soup
1 t. worsestershire sauce
1/2 t. salt
Dash pepper
1/4 c. grated American cheese

Cook noodles according to directions on package. Drain. Arrange noodles in boarder in 8 x 8 x 2" baking dish which has been well buttered. Place tune fish in center. Sprinkle onion and egg over tuna. Blend soup, worcestershire sauce, salt and pepper and pour over tuna. Sprinkle cheese on top. Bake at 350 degrees for about 30 min. Serves 4-5.

May 2. 1956 Special Broiled Chicken, Sunshine Cake, Special Frosting

Special Broiled Chicken

2 broilers
2/3 c. salad oil
2 T. chopped parsley
1 t. salt
1/2 t. marjoram
1/2 t. paprika
1/4 t. pepper
3 T. lemon juice

Place chicken (split in half) in shallow pan. Mix remaining ingredients; pour over chicken, let stand 2 hours, turning occasionally. Drain off sauce and reserve. Place chickens, skin side down on broiler pan (or rack). Broil 4 inches from heat about 30 minutes, turning and basting every 10 minutes with the sauce. Chicken is done when thick part of drumstick can be cut easily with no pink showing.

Sunshine Cake

1 c. cake flour
1 1/2 c. sugar
1/2 t. salt
10 egg whites
1 t. cream of tartar
7 egg yolks
1 1/2 t. lemon extract

Sift flour several times after measuring. Sift sugar several times. Add salt to egg whites, beat until frothy, then add cream of tartar. Continue beating until egg whites are stiff but not dry. In another bowl beat egg yolkxs until creamy. Add to them 2 T. beaten egg whites. To whites gradually add sugar. Combine egg yolk and white mixtures. Fold in flavoring and flour. Bake at 325 degrees for 60 to 65 minutes. Immediately after baking invert to cool.

Tip: Rinse cake pan with cold water before putting in batter. Cake comes out easier.

Special Frosting

3/4 c. white corn syrup
2 egg whites
1/8 t. salt
1/4 c. confectioners sugar
1 t. vanilla

Heat corn syrup to boiling point in small saucepan. Beat egg whites with salt until stiff but not dry. Pour hot syrup slowly over egg whites and continue beating until frosting is fluffy and hangs in peaks from beater. Add confectioners sugar and vanilla and beat until well blended. Spread on cake.

May 1, 1956 Macaroni Frankfurter Loaf, Crunchy Torte

Macaroni Frankfurter Loaf

1 pkg. (8 pz.) Bravo Elbow Macaroni, 60 Second or Plain
3 T. butter
3 T. flour
2 t. salt
1 c. milk
2 eggs, well beaten
2 c. Cheddar cheese
1 t. dry mustard
8 frankfurters

Cook macaroni as directed on package. Melt butter, add flour and salt. Add milk stirring constantly until mixture is very thick. Add eggs quickly and beat well, remove from heat, add cheese and mustard, stir until cheese is melted. Combine macaroni with cheese sauce. Put a layer of macaroni in bottom of greased loaf pan, place 4 frankfurters on top of the mixture, lengthwise of pan. Add another layer of macaroni, remainder of frankfurters and top with another layer of macaroni mixture. Bake at 375 degrees for 45 minutes. Serves 6. Garnish with parsley and tomato wedges or slices.

Crunchy Torte

1 c. graham cracker crumbs]
1/2 c. chopped moist shredded coconut
1/2 c. chopped nuts
4 egg whites
1/8 t. salt
1 t. vanilla
1 c. sugar
1 pt. vanilla ice cream or 1/2 pt heavy cream, whipped

Combine graham cracker crumbs, coconut and nuts. Beat egg whites with salt until stiff. Add vanilla and sugar gradually beating until eggs form stiff peaks. Fold graham cracker mixture into egg-white mixture. Spreadinto well buttered 9" pie plate. Bake at 375 degrees for 30 minutes. Cool. Cut into wedges and serve with ice cream or whipped cream. Serves 6 to 8.

Note: Bake Torte with Macaroni loaf.