June 25, 1954 Asparagus Souffle Sandwiches, Jam Bars,

Asparagus Souffle Sandwiches

6 slices of bread
6 slices Swift's American cheese slices
16 cooked asparagus spears
3 eggs, separated
1/4 c. mayonnaise
1/4 t. salt
Dash of pepper
Parsley and radish roses

Toast bread on one side. Place slice of cheese on untoasted side; broil until cheese is partially melted. Place 4 spears of hot cooked asparagus on each slice. Beat egg yolks until thick and lemon colored. Stir in mayonnaise, salt and pepper. Beat egg whites until stiff but not dry. Fold egg whites into first mixture. Pile mixture on top of asparagus. Bake in moderate oven 350 degrees 10 to 12 minutes. Garnish with parsley and radish roses. Serves 6.

Jam Bars

1 1/2 c. flour
1/2 c. sugar
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. cloves
1/2 c. shortening
1/2 t. vanilla
1 egg
3/4 c. jam

Sift flour, sugar, baking powder and spices. Cream shortening, add flavoring. Cut into flour mixture. Add beaten egg and mix until well blended. Spread half of the mixture on waxed paper to measure 8 x 8 inches. Spread rest of mixture into greased 8 x 8 x 2" pan. Spread with jam and cover with chilled first mixture. Bake in preheated  oven 400 degrees for 25 to 30 minutes. Cool, cut into bars.

June 9, 1955 Swiss Steak, Spanish Steak, Italian Steak, Leftover Asparagus -- An Idea!, Strawberry Sundae Pie

Swiss Steak, Spanish Steak or Italian Steak

(One recipe -- two easy variations)

Swiss Steak:

Steak, round, blade, or arm steak. Have cut 1 1/2 inches thick
1 c. flour
1 t. salt
Dash pepper
1/2 c. sliced onion
1/4 c. water
3 T. shortening

Dredge meat with seasoned flour. Brown in melted shortening. Turn meat so it browns thoroughly on both sides. Remember to brown meat slowly. Add sliced onions and water. Cover meat closely and cook over low heat for about 45 minutes per pound of meat.


Spanish Steak:

Instead of water use 1 No. 303 can tomatoes. Liquid should never reach the boiling point. Just simmer.


Italian Steak:

With the addition of a few new ingredients we have exotic Italian steak. Served over a bed of rice, it's an elegant, appetizing dish. Again, this steak is prepared the same way as the Spanish steak. To the browned steak add the onions and the tomatoes, the new ingredients, add one 4 oz. can sliced mushrooms, 3 T. chopped green peppers, 1/2 c. sliced stuffed olives, and 1/8 t. garlic salt. Cover the meat and cook either on top of range or in the oven. If using your oven use temperature of 300 degrees.

Leftover Asparagus -- An Idea!

Use either whole asparagus or pieces. Brown 1/2 c. dried bread crumbs i 3 T. butter in frying pan. Put in asparagus, toss lightly over low heat until thoroughly heated.

Strawberry Sundae Pie

1 baked 9" pie shell
1/2 c. flour
1/4 t. salt
1/2 c. sugar
2 egg yolks, beaten
1/4 c. cold water
2 c. scalded milk
1 1/2 t. vanilla
2 T. butter

Combine flour, salt and sugar. Combine egg yolks and hot water. Add dry ingredients to egg mixture. Add to this scalded milk and butter. Cook over low heat until thickened, stirring constantly. Remove from heat, cool. Add vanilla. Pour into pastry shell. Top with:

Strawberry Topping

1 T. cornstarch
1 c. juice, drained from crushed sweetened berries
1 c. strawberries
1 c. heavy cream, whipped

Blend cornstarch with equal parts of juice, add rest of juice. Cook until thickened, stirring constantly. Remove from heat. Add 1 c. strawberries. Spread over the filling in pastry shell. Top with whipped cream.

May 25, 1955 How to Freeze Asparagus, How to Freeze Strawberries, Fresh Strawberry Pie, How To Cook Artichokes

How to Freeze Asparagus

General Information:

Success in freezing vegetables depends upon variety, right stage of maturity and haste in getting food into freezer immediately after harvesting.

VEGETABLES MUST BE SCALDED

All vegetables must be scalded because:

1. Scalding inactivates the enzymes which cause flavor, color, and texture  changes during storage of frozen foods.
2. Scalding sets the color.
3. Scalding helps to retain food value.
4. Scalding helps to shrink vegetables, makes easier to package.

Vegetables should be scalded in large amount of boiling water. Drop vegetables into water which is boiling rapidly, when water begins to boil again, vegetables are scalded; remove immediately and plunge into ice water, have plenty of ice cubes for chilling the vegetables.

 Suitable Containers or Packaging Materials

Plastic containers, vap-o-cans, waxed boxes with cellophane bags or liners and plastic bags are good. For asparagus and corn on the cob or broccoli, cellophane, aluminum foil, or parchment paper are good.

Asparagus

Variety for freezing: Martha Washington or Mary Washington.

Preparation: Break off tough part of stalk, clean in cold water, remove scales.

Scalding: Bring to full rolling boil.

Packaging: Chill, drain, package, label, freeze.

How to Freeze Strawberries

Variety for freezing: Culver, Catskill, Premier, Sparkle, Robinson, Dorsett, Fairfax.

Preparation: Sort, wash in ice water, hull, slice or leave whole.

Packaging: Mix sliced berries with 1 pound (2 c. sugar) for each 5 to 6 pounds (10 to 12 c.) fruit. Stir only enough to dissolve sugar and allow to stand 20 minutes. Package, label, and freeze.

Note: Whole berries for garnish may be frozen without sugar. Select perfect berries, leave caps on, wash gently in ice water. Drain well. Spread on cookie sheet or large pan so berries are not touching and freeze with caps on. When frozen put whole berries in container for storage. To use: Serve while still icy.

Fresh Strawberry Pie

1 1/2 quarts strawberries
1/2 c, water
1 c. sugar
3 T. cornstarch
1/4 t. salt
1 T. butter
Red coloring
9" pie shell
Whipped Cream

Crush 1 c. of berries, add water and cook together until color is out of berries, strain. Should have 1 c. liquid. Mix sugar and cornstarch together, add to liquid with salt. Cook together until thick and transparent. Add butter and red coloring if desired. Arrange whole berries in 9" pie shell. Spoon glaze over berries, being careful to coat it all. Cool. Garnish with whipped cream.

Note: Serve this pie soon after making. You may substitute 2 1/2 T. clearjel for cornstarch.

How To Cook Artichokes

Cook artichokes whole in enough water to cover to which has been added 1 T. vinegar, 2 t. salt. Add artichokes after water comes to a boil. Cook 30 to 45 minutes.

To serve: Have a small side dish of melted butter. Pluck off leaf, dip tip of it into butter. Place the soft or inner edge between the teeth and pull gently, scraping off the pulpy portion. Discard rest of leaf. Continue until you have reached the center or "choke." This is an inverted cone-shaped segment you will want to cut around, remove and discard. The "heart" of the artichoke is delicious.

May 5, 1954 My Favorite Meat Loaf, Asparagus in Casserole, Rhubarb Brown Betty, Stewed Rhubarb

My Favorite Meat Loaf

2 pounds ground beef
1 pound ground pork
2 c. bread crumbs
1/2 c. chopped onion
2/3 c. grated raw carrot
1 T. salt
1 egg
1 c. top milk
1/4 t. pepper

Combine all ingredients. Pack into loaf pan. Bake 350 degrees 1 hour.

Asparagus in Casserole

3 c. fresh asparagus
3 T. butter
3 T. flour
1 c. asparagus liquid or milk
1/2 t. salt
1/2 c. grated American cheese
2 c. large fresh-pulled bread crumbs

Cook asparagus until just tender, adding 1/2 t. salt toward the end of cooking. Drain. Cut into 1 inch pieces and place in greased 9 or 10 inch pie pan. Prepare sauce by melting butter, adding flour, then liquida little at a time, stirring constantly. Cook until thick. Add salt and grated cheese and cook until cheese is melted. Pour sauce over asparagus; cover top with pulled bread crumbs and drizzle with melted butter. Bake 350 degrees for about 20 minutes. Serves 6 to 8.

Rhubarb Brown Betty

1/4 c. sugar
Rind of 1 lemon
1/2 t. nutmeg
1/2 c. butter
2 c. bread crumbs
2 c. stewed rhubarb (see recipe below)
1/2 pint whipping cream

Combine sugar, lemon, nutmeg. Melt butter, pour over bread crumbs. Cover bottom of baking dish with 1/3 of crumb mixture. Spread over this 1 c. stewed rhubarb, sprinkle with half of rugar mixture. Repeat the layers, covering with remaining crumbs. Bake 350 degrees for about 40 minutes. Serve hot with cream.

Stewed Rhubarb

Wash 1 pound rhubarb and cut into 1/2 inch pieces. Put in top of a double boiler with a pinch of salt and about 1/2 cup sugar. Cover and cook about 20 minutes.