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.

April 20, 1955 Elegant Chicken Salad, Salad Dressing, Elegant, Taffy Tarts, Maine Sardine Rarebit

Elegant Chicken Salad

(Especially for a party)

1 small head lettuce finely chopped
1 c. celery, diced
1 1/2 pounds chicken cooked, sliced thin
3 T. French Dressing (Pfeiffers)
1 recipe of Salad Dressing, Elegant

Combine lettuce and celery. Moisten with French Dressing, toss well. Mound on 16 inch serving platter; cover with thin slices of chicken. Spread entire surface with Salad Dressing. Elegant. Garnish base with slices of tomatoes and cucumbers that have been brushed with French Dressing.

Salad Dressing, Elegant

1 t. lemon juice
1/4 c. cream
1/4 c. salad mustard
1 egg yolk
1 T. sugar
1/2 t. gelatin, unflavored
1 T. cold water
1 c. mayonnaise
2 T. finely chopped green onion
1/4 c. chopped chives or green onion stems
1/2 t. capers, well drained

Combine lemon juice, cream, salad mustard, egg yolk and sugar. Soak gelatin in cold water, let stand for 5 minutes then dissolve over simmering water. Add to first mixture. Add mixture slowly to mayonnaise, mixing well. Refrigerate dressing for at least 30 minutes before using. Stir occasionally to keep it uniform in consistency. Just before using add chopped onion, chives and capers. Blend well. Spread over entire surface of salad.

Note: For a very, very elegant salad, buy a turkey breast about 3 pounds or more and roast it. You will have nice slices, desirable for this salad. If salad dressing becomes too thick, let stand in pan of WARM water and stir gently until of proper consistency. If mixture should curdle place over hot water and stir until completely melted, then reset in refrigerator or over ice water. This salad may be put together and refrigerated several hours in advance. Wonderful for a party. Serves 8.

Taffy Tarts

Pastry (enough for 2 crust pie)
1 egg
1 c. brown sugar
3 T. butter
Pinch salt
1 t. vanilla
Whipped cream

 Make pastry. Line about 12 (2 1/4 inch across top) muffin cups lined with 4" pastry squares. To do this cut pastry into 4" squares with pastry wheel. Fit snugly each square into muffin cup, letting corners stand upright. Chill. Beat egg just until yolk and white are blended. Add sugar, while beating until just mixed, no longer. Stir in butter, salt and vanilla. Fill shells. Bake at 350 degrees 30 to 35 minutes. Cool slightly, remove from pans. Top with whipped cream. Makes 12.

Maine Sardine Rarebit

2 cans Maine Sardines (3 1/4 oz. size)
4 slices toast
2 T. butter
2 T. flour
1/2 t. dry mustard
1/4 t. salt
Dash pepper
1 c. milk
1 c. cheddar cheese grated

Melt butter in sauce pan. Add flour, mustard and seasonings. Blend well. Gradually stir in milk. Cook, stirring constantly until smooth and thickened. Add cheese, stir until cheese melts. Heat sardines in skillet, arrange on toast. Cover with sauce. Served 4.