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.

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

Menu

Chicken Divan

Skillet Sweet Potatoes

Pineapple and Cranberry Sauce

Small Rolls

Peppermint Ice Cream Roll

Chocolate Sauce

Chicken Divan "A Quickee"

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

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

Skillet Sweets

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

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

Pineapple and Cranberry Sauce

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

Peppermint Ice Cream Roll with Chocolate Sauce

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

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

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

Chocolate Sauce

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

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

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

Mixed Grill Dinner

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

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

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

Easy Chocolate Souffle

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

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

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

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

Oatmeal Chocolate Chip Cookies

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

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

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

Menu For Barbecue

Zesty Franks in Cheese Sauce

Lemon Barbecued Chicken

Sizzling French Fries      Roasted Corn on the Cob

Hot Garlic Bread

Relish Tray

Aunt Kate's Chocolate Cake

Coffee

Zesty Franks in Cheese Sauce

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

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

Lemon Barbecued Chicken

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

Lemon Barbeque Sauce

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

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

Sizzling French Fries

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

Roasted Corn on the Cob

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

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

Hot Garlic Bread

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

Relish Tray

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

Aunt Kate's Chocolate Cake

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

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

Doris's Favorite Icing

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

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

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

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

Menu

Planked Sirloin Steak

Mashed Potatoes      Buttered Carrots

Tossed Garden Salad

Hot Rolls

Chocolate Velvet Cream Pie

Planked Sirloin Steak

Sirloin steak, cut 1 1/2 inches thick

4 c. mashed potatoes, seasoned

2 c. buttered cooked diced carrots

Salt and pepper

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

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

Chocolate Velvet Cream Pie

"A chiffon pie -- light enough for summer"

1 1/4 c. milk

2 squares chocolate

2 egg yolks

3/4 c. sugar

Dash salt

1 1/3 T. gelatin

1/4 c. cold water

2 egg whites

1 c. heavy cream, whipped

1 t. vanilla

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

For calorie Counters

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

Children's Dessert

Chocolate Crunch Pudding

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

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

June 28, 1955 Lamb Chops "A Very Special Way", Julienne Glazed Carrots, Chocolate Crunch Pudding

Menu

Lamb Chops - Mint Sauce

Parsley Potatoes     Julienne Carrots

Chocolate Crunch Pudding

Lamb Chops "A Very Special Way"

4 rib or loin lamb chops

1 T. butter

2/3 c. dry bread crumbs, toasted

1 c. milk scalded

1/2 t. salt

Dash pepper

1/8 t. thyme

1/3 c. chopped onions

6 medium mushrooms, chopped fine

Melted butter

Saute lamb chops until brown on both sides. Remove from skillet and sprinkle with salt and pepper lightly. In drippings saute finely chopped onions and mushrooms for several minutes. Add the 1/2 t.salt, pepper and thyme. Pour milk over dry bread crumbs; mix until mixture looks like a thick custard. Add onion and mushrooms. Spread about 1 T. of this mixture on each chop forming a smooth dome with a wide spatula or dinner knife. Drizzle lightly with melted butter. Bake uncovered at 400 degrees for about 15 minutes, then broil 2 or 3 minutes.

Mint Sauce for Lamb

1/2 c. vinegar

4 T. powdered sugar

1/4 c. fresh mint leaves finely chopped

Heat vinegar and sugar. Put chopped mint in bowl, pour hot vinegar over leaves. Let stand at least one hour before using. DELICIOUS WITH ROAST LAMB.

Julienne Glazed Carrots

Scrape carrots if necessary, or simply wash them. Cut into uniform long narrow strips. Cook in covered pan in very small quantity of water, about 7 minutes. Drain, add 1 T. sugar for about each cup of carrots, you can guess at this. Cook over medium heat until carrots absorb sugar, brush with melted butter. Serve at once.

Chocolate Crunch Pudding

1 recipe pudding mix

2 1.2 c, boiling water

2 c. evaporated milk

1 t. vanilla

1/2 c. crushed peanut crunch

Add boiling water to pudding mix (see recipe on Basic Mix sheet). Stir until smooth, cook slowly until it begins to thicken, then add milk. Bring slowly to a boil and boil 3 minutes, stirring constantly. Add vanilla, chill, fold in peanut crunch. Serves 6 to 8.

Note: Peanut crunch is something new, available at Atlantic Supply. Try it sprinkled on top of sundaes or just plain over ice cream or on top of cake icings.

June 24, 1955 Broiled Lobster Tails, Cole Slaw, Milk Coolers, Banana Milk Shake, Brown Cow, A Good Home Made Chocolate Syrup, Peppermint Parfait Pie

Broiled Lobster Tails

"Butterfly fashion"

Thaw the lobster tails. Split along the top hard shell with a heavy knife and open tails butterfly fashion. Turn shell up side and broil for 5 min. Turn flesh side up, spread with butter spiked with a dash of Tabasco sauce. Broil 6 minutes are under 10 ounces, broil  9 minutes on the flesh side for larger tails. No other seasoning necessary. Serve with cups of melted butter and lemon wedges.

Cole Slaw

2 c. crisp shredded cabbage
1/2 c. chopped parsley
1/2 c. sliced green onions
2 to 3 T. sugar
3 T vinegar
2 T. salad oil
Garnish: Radish strips

Combine chilled vegetables. Mix together remaining ingredients. Stir to dissolve sugar. Pour over vegetables. Serve in hollowed out cabbage as bowl. Garnish with radish slices. Makes 6 servings.

Milk Coolers

Here's one way to get that important amount of milk the family needs daily.

Banana Milk Shake

For each tall glass, slice 1 fully ripe banana into bowl, beat until smooth and creamy. Add 1 c. cold milk; beat well. Pour into glass. Top with whipped cream and a little cinnamon or grated unsweetened chocolate.

Brown Cow

With milk add 1 1/2 to 2 T. chocolate malted milk powder ot home made chocolate syrup with 1/4 t. vanilla. Top with ice cream.

A Good Home Made Chocolate Syrup

4 squares unsweetened chocolate
1 2/4 c. hot water
1 c. sugar
1/4 t. salt
1/2 t. vanilla

In saucepan over low heat, cook chocolate and water, stirring until thick and well blended. Add sugar, salt, boil 2 minutes, stirring constantly. Remove from heat; add vanilla. Cool; refrigerate. Makes 2 c. To use: allow 2 to 3 T. for each cup of milk.

Peppermint Parfait Pie

1 pk. lemon flavored gelatin
1/4 c. finely crushed peppermint stick candy
1 1/4 c. hot water
Few drops red coloring
1 pint vanilla ice cream
1 baked 8 inch pie shell
Garnish: Whipped Cream and shaved chocolate

Dissolve gelatin and candy in hot water in 2-quart saucepan. Add food coloring. Add ice cream by spoonfuls, stirring until melted. Chill until thickened, not set (15 to 20 minutes). Turn into pie shell. Chill until firm. Garnish with whipped cream and shaved chocolate.

June 17, 1955 Baked Stuffed Fillets or Steaks, Bread Stuffing, Potato Fans, Oven Steamed Carrots, Lemon Souffle, Citrus Salad, Choco-Mint Chiffon Pie

Friday's Oven Meal

Baled Stuffed Fillets or Steaks

Potato Fans      Oven Steamed Carrots

Citrus Salad

For Sunday . . . an added attraction Choco-Mint Chiffon Pie

Baked Stuffed Fillets or Steaks

2 fillets or steaks, about 1 pound each
1 t. salt
1/8 t. pepper
1/4 c. butter
3 slices bacon, optional
Bread stuffing

Remove skins from fillets if the have not already been removed. Sprinkle both sides of fish with salt and pepper. Place one fillet or steak in well greased baking pan. Place stuffing on the fish, cover with remaining fillet or steak. Fasten together with toothpicks or skewers. Brush top with melted butter, lay slices of bacon on top. Bake at 350 degrees for 30 to 40 minutes or until fish flakes easily when tested with a fork. Remove carefully to a hot platter, take out fasteners, garnish with lemon wedges. Serve with a cream or mushroom sauce or plain. Serves 6.

Bread Stuffing

2 T. chopped onions
1/3 c. celery, chopped
1/4 c. butter
1/2 t. salt
Dash pepper
1/2 t. sage
2 c. day-old bread crumbs

Cook onions and celery in butter until tender but not brown. Add cooked vegetables and seasonings to bread crumbs, mix thoroughly. If dressing seems dry, add 2 T. water or milk.

Potato Fans

Peel and thinly slice medium sized potatoes about 1 potato per serving. Arrange fan-shape in large, shallow, well buttered baking dish. Have potato slices overlap each other. Season with salt and pepper. Pour melted butter over all, being sure to cover each slice. Use about 1/2 c. butter for 6 potatoes. Bake at 350 degrees until tender and golden brown -- about 45 minutes.

Oven Steamed Carrots

Wash carrots and cut in half lengthwise, if small leave whole. Place in casserole with 1/4 c. water and 1/2 t. salt. Cover and bake at 350 degrees about 45 minutes. Whole carrots may require 60 minutes.

Lemon Souffle

1 c. sugar
Dash salt
2 T. flour
2 T. butter
2 lemons, juice and rind
3 eggs, separated
1 c. milk

Mix sugar, salt and flour. Add butter, lemon juice and rind. Add beaten yolks blended with the milk. Beat well. Fold in stiffly beaten egg whites. Pour into well buttered casserole, place in a pan of boiling water and bake for 25 minutes at 350 degrees.

Citrus Salad

Arrange alternate sections of fresh oranges and grapefruit and crisp salad greens. Serve with French Dressing.

Choco-Mint Chiffon Pie

"Sunday's Dessert"

1 T. unflavored gelatin
1/4 c. cold water
2/3 c. crussed peppermint candy
1 1/2 c. milk
3 egg yolks
1/4 c. sugar
Dash salt
3 egg whites
1 sq baking chocolate, grated
1/4 t. peppermint extract or few drops oil of peppermint

Soften gelatin in cold water. Place candy and milk over low heat, stirring until candy melts. Beat egg yolks slightly. Add 2 T. of the sugar and salt. Stir in part of hot milk, add to remaining hot milk. Cook until mixture coats a spoon. Stir in gelatin. Beat egg whites until stiff. Add remaining 2 T. sugar. Fold egg whites, half of grated chocolate, and peppermint flavoring into gelatin mixture. Pour into baked pie shell and garnish with rest of grated chocolate.

May 30, 1955 Boston Cream Pie, Boston Baked Beans

Boston Cream Pie

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

Beat egg yolks until thick and lemon colored. Add cold water and beat well. Add sugar gradually. Beat until fluffy. Add vanilla. Sift flour with baking powder and salt. Fold into mixture. Beat egg whites until stiff. Fold into the flour mixture. Pour into two 9" layer cake pans that have been lined on the bottom with wax paper. Bake at 350 degrees for 25 to 30 minutes. Remove from oven. Cool slightly. Remove from pan, peel off wax paper. Cool thoroughly. Spread cream filling between layers, top with whipped cream, confectioners sugar or shiny chocolate frosting.

Cream Filling

1/4 c. sugar
2 T. flour
1 T. cornstarch
1/8 t. salt
1 1/2 c. milk
1 egg or 2 egg yolks
1/2 t. vanilla

Mix sugar, flour and salt to a smooth paste with 1/4 c. of the milk. Scald remaining milk and combine with paste. Stir until well blended, then bring to a boil and cook 1/2 minute. Add a little of the hot mixture to the slightly beaten egg, combine the two and stir ntil smooth. Cook 1 to 2 minutes, stirring constantly. Cool, add vanilla. Use between layers of cake.

Shiny Chocolate Frosting

(For Boston Cream Pie, also Cream Puffs)

2 T. butter
2 sq. chocolate
1 c. confectioners sugar
2 T. boiling water

Melt together butter and chocolate. Blend in sugar and water and beat until smooth but not dry.

Note: The above cake recipe for Boston Cream Pie can also be used for a jelly roll. Pour mixture into jelly roll pan 10 1/2 x 15 1/2 lined with wax paper. Bake at 350 degrees 20 to 25 minutes. Remove from oven and immediately turn onto towel which has been dusted with confectioners sugar. Peel off waxed paper and cut off the crusts. Roll up in the towel and place on a rack until cool. Unroll and spread with filling, ice cream, or sherbert; reroll. Wrap in cellophane or aluminum foil and store in freezer if you do not wish to serve immediately.

Boston Baked Beans

2 c. pea beans
1/4 pound salt pork
1 small onion
1 t. salt
1/2 c. molasses
1/2 t. dry mustard
1 T. sugar

Wash beans and discard imperfect ones. Cover with cold water and soak over night. Drain and cover with fresh water. Cook very slowly until skins burst when you take a few on the top of a spoon and blow on them. drain, reserving cooking water. Scald pork. Cut off 1/4 inch of the fat and put in a 2 quart bean pot with the onion. Cut through rind of remaining pork every 1/2 inch making cuts 1 inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Bring reserved water to boiling point, add 1 cup of this water to the salt, molasses, mustard and sugar mixed together. Pour mixture over beans and add enough more water to cover beans. Cover bean pot. Bake 6 to 8 hours at 300 degrees. Add water as needed to keep beans mopist. Uncover the last half hour so that rind will be brown and crisp. serves 6.

May 6, 1955 Roast Leg of Lamb, Broiled Lamb Chops, Lamb Noodle Casserole, Chocolate Chiffon Cake With Mint Frosting

Here's how to get three tempting meals from one cut of meat -- and make it a saving at the same time. Purchase a large leg of lamb. First of all, you will have a handsome roast leg of lamb. Your second meal will be broiled lamb chops, the third meal a lamb noodle casserole.

Roast Leg of Lamb

Secret to roast lamb is slow cooking. Place meat on a rack in an open roasting pan, roast at 300 degrees for 30 to 35 minutes per pound. Garnish with spiced peaches or orange halves hollowed out and filled with stewed rhubarb.

Suggested Menu

Roast Leg of Lamb

Spiced Peaches

Au Gratin Potatoes      Green Beans

Garden Salad

Rolls      Butter

Lemon Meringue Pie

Beverage

When you purchase the leg of lamb ask your meat retailer to remove 4 chops from the leg. These are called sirloin chops, have them cut 3/4 to 1 inch thick which is a good thickness for broiling.This will provide 4 servings for the second meal from the lamb leg.

Suggested Menu No. 2

Broiled Lamb Chops

Broiled Tomato Slices with Mushroom Caps

French Fried Potatoes

Cole Slaw

French Bread -- Butter

Chocolate Chiffon Cake

Beverage

To broil chops adjust broiler so that the meat's top surface is 2 to 3 inches from the heat. Broil about 6 minutes on each side. About 3 minutes before the chops are done place tomato slices and mushroom caps on rack with meat. Rush to the table piping hot

Suggested Menu No. 3

Lamb Noodle Casserole

Buttered Peas      Tomato Slices

Toasted Garlic Bread

Chocolate Brownies a la mode

Beverage

Lamb Noodle Casserole

Cook 2 c. noodles in boiling water water until tender. Brown 1/2 c. chopped onion in 2 T. butter. Add one 10 1/2 oz. can of cream of celery soup and one 3 oz. can mushrooms. Season with 1 t. salt, 1/8 t. pepper and 1/4 t. marjoram. Add 2 c. of cubed left over roast lamb with the noodles and soup mixture. Pour into greased casserole. Arrange 1 c. of cornflakes in a ring around the edge of the casserole. Bake at 350 degrees for 25 minutes. Serves 6.

Chocolate Chiffon Cake With Mint Frosting

1 c. plus 2 T. cake flour
1/2 c. sugar
1/2 salt
1 1/2 t baking powder
1/4 c. salad oil
2 egg yolks
1 t. vanilla
1/3 c. cold water
3 squares unsweetened chocolate, melted
1/2 c. chopped nuts
1/4 t. cream of tartar
4 egg whites
1/2 c. sugar

Sift flour, 1/2 c. sugar, salt and baking powder together. Make a well in center and add salad oil, unbeaten egg yolks, vanilla and the 1/3 c. cold water. Beat until smooth. Stir in melted chocolate and chopped nuts. Add cream of tartar to egg whites. Beat until fluffy, add 1/2 c. sugar gradually about 2 T. at a time and continue beating egg whites until they are VERY stiff. Fold into chocolate mixture. Turn into ungreased utility dish 11 3/4 x 7 1/2 inches, bake at 325 degrees for 55 minutes.

Mint Frosting

1 egg white
1/8 t. salt
3/4 c. sugar
3 T. cold water
1 t. corn syrup
1/8 t. peppermint extract or 2 drops oil of peppermint
Few drops of red food coloring

Put egg white, salt, sugar, cold water and corn syrup in upper bowl of double boiler. Beat with egg beater until thoroughly mixed, place over boiling water and beat constantly for 4 or 5 minutes or until frosting will stand in peaks. Remove from heat, add peppermint and red coloring. Beat until thick enough to spread on cake.

May 2, 1955 Mushroom Casserole, Jellied Cherry and Grapefruit Salad, Bitter Chocolate Sauce

Mushroom Casserole

3 T. butter
1 lb. fresh mushrooms
1/4 c. butter
1/4 c. flour
1/2 t. salt
Dash pepper
2 c. light cream
4 hard cooked eggs, sliced
1/2 c. stuffed olives, sliced
2/3 c. buttered bread crumbs

Melt 3 T. butter and saute mushrooms until lightly browned. Mushrooms should be washed and sliced, using both stems and caps. Melt the 1/4 c. butter; add flour, salt and pepper. Cook until frothy, add cream gradually, stirring constantly until thick and smooth. Place layers of mushrooms, eggs, and olives alternately in well greased casserole. Pour cream sauce over all and top with buttered bread crumbs. Bake at 400 degrees for 30 minutes or until lightly browned. 6 servings.

Jellied Cherry and Grapefruit Salad

1 T. unflavored gelatin
1/4 c. cold water
3/4 c. hot water
1/4 c. sugar
1/8 t. salt
1/4 c. lemon juice
1 c. finely diced celery
1/4 c. maraschino cherry juice
1/3 c. maraschino cherries
1 c. diced fresh grapefruit sections and juice

Soften gelatin in cold water, dissolve in hot water. Add sugar and salt. Stir. Add lemon and cherry juices; cool. When mixture begins to thicken add cherry and fruit. Turn into individual molds. Chill. Unmold onto greens.

Bitter Chocolate Sauce

1 1/4 c. cocoa or 4 sq. chocolate, melted
1/4 t. salt
3/4 c. sugar
2 T. flour
1/2 c. light corn syrup
1/2 c. milk
2 T. butter
1 T. vanilla

Mix cocoa or chocolate with salt, sugar and flour. Add corn syrup and milk, place over hot water. Stir until sugar is dissolved. Cook 15 minutes. Add butter and vanilla. Serve hot or cold. May be stored in refrigerator and reheated as needed.

Note: Every morning you watch us prepare food in our beautiful R.G. and E. kitchen. These recipes are some from their Home Service Department. For a Bridge Party they suggest: Mushroom Casserole, Jellied Cherry and Grapefruit Salad, Angelfood Cake with Bitter Chocolate Sauce and Coffee. Delicious, don't you think?

April 28, 1954 Pizza Neapolitan, Chocolate Walnut Cookies

Pizza Neapolitan

(for one 12 inch round pizza or medium sized baking sheet)

2/3 c. water (half milk may be used)
1 T. melted shortening
1 t. salt
1/2 ounce compressed yeast combined with 1 t. sugar
About 2 c. sifted all purpose flour to form meduim dough

Combine water, shortening and salt. When lukewarm add the dissolved yeast. Add flour a little bit at a time and beat until smooth. When dough is too stiff to handle, turn it onto floured cloth and knead until smooth for several minutes, adding only enough flour to keep dough from sticking to hands. When dough is smooth, shape into a round patty, cover with a towel. Let rise until double in bulk.

After it has doubled in size, roll and pat it to fit 12 inch round pan that has been greased with shortening. A medium sized baking sheet may be used instead. Roll dough about 1 inch larger than pan in which it is to be baked, so it may come up on side to enclose filling. It may be pulled into shape while in pan if necessary. Cover dough with one of the following fillings and let stand in warm room for 20 minutes. Bake at 400 degrees F. for 35 to 40 minutes or until dough is brown underneath. These pizza may be baked a day in advance. When cool, remove from baking sheet or pan, cover completely with wax paper, and keep in cool place (the sausage pizza must be kept in refrigerator). About 15 minuted before serving, reheat at 400 degrees until quite warm. Serves 8.

Plain Tomato Filling for Pizza

1 1/4 c. drained tomatoes
1 t. salt
1/4 t. pepper
1 small clove garlic, chopped fine
1/3 c. grated Parmesan cheese
1 t. oregano or thyme
2 T. olive or vegetable oil

Drain tomatoes, crush until of medium consistency. Add salt, pepper and garlic. Pour this mixture over unbaked dough and spread as evenly as possible. Sprinkle cheese, oregano and olive oil over top. Allow to stand 20 minutes before baking.

Mozzarella Cheese Filling for Pizza

Prepare same as plain filling. Lastly sprinkle with about 3/4 c. freshly shredded mozzarella cheese.

Anchovy Filling for Pizza

Prepare same as plain filling. Lastly sprinkle about 1 1/2 T. or more anchovies broken up into small pieces.

Sausage-Mozzarella Filling for Pizza

Prepare as in plain filling omitting oil if sausage is rich in fat. Sprinkle tomatoes with 3/4 c. coarsely shredded mozzarella. Lastly, sprinkle with 1/2 pound Italian sausage removed from casing and pan fried in small amount of shortening until medium done (about 10 minutes), separating meat with form as it fries.

Chocolate Walnut Cookies

1/4 c. butter
1/4 c. shortening
3/4 c. sugar
1 egg
1 oz. chocolate
1 3/4 c. flour
1/2 t. soda
1/2 t. salt
1/2 c. milk
1 t. vanilla
1/2 c. chopped walnuts

Cream butter ans shortening, add sugar gradually, beat well. Beat in egg. Stir in melted chocolate. Add sifted dry ingredients alternately with milk. Stir in vanilla and nuts. Drop by teaspoonfuls onto ungreased baking sheet, leave 2 inches between each cookie. Bake at 400 degrees F. for 8 to 10 minutes. Makes 3 dozen.

Frosting: Add enough top milk to 2 cups sifted confectioners sugar to make an easy spreading frosting. Add a dash of salt and 1 t. vanilla. Drop 1 teasp. frosting on each cookie; swirl with your spatula. Top each with a half walnut.

April 27, 1954 Italian Stuffed Tufoli, Italian Tomato Sauce and Meat Balls, Chocolate Peppermint Pie

Italian Stuffed Tufoli

3/4 lb. Bravo Tufoli
4 quarts boiling water
1 T. salad oil or vegetable shortening
1 1/2 T. salt
1 recipe Italian Tomato Sauce and Meat balls
1 recipe Ricotta Filling
1/2 c. grated Parmesan cheese

Cook Tufoli and the 4 quarts of boiling water with the salad oil and salt for 30 minutes or until crispy tender. Pour a little cold water in utensil and drain in colander. Place Ricotta Filling in pastry bag with plain opening or tube. Fill tufoli being careful not to overfill. Place filled tufoli in greased baking dish measuring 12 x 8 x 2. Sprinkle each layer with 2 T. grated Parmesan cheese and spread with 1/2 c. or more of the Italian Sauce. It is better not to have more than 3 layers of tufoli in the dish. Bake at 350 degrees F. for about 1 hour. Remove from oven. and pour more sauce over top if it appears dry. Letr stand q15 minutes before serving. Pick up carefully with a large serving spoon.

Ricotta Filling

3 pounds ricotta cheese
3 eggs, slightly beaten
1 T. salt
1/4 c. grated Parmesan or Romano cheese
1 t. sugar
1/4 t. pepper
1/3 c. finely chopped parsley

 Combine all ingredients and beat until well blended. See recipe above for stuffing.

Italian Tomato Sauce and Meat Balls

1 pound ground beef
1 c. bread crumbs
2 eggs
1/2 t.salt
1/8 t.pepper
1 T. chopped onion
1 T. Parmesan cheese
2 T. diced salt pork
1 clove garlic
2 cans tomato paste
1 large can tomato puree

Combine meat, bread crumbs, eggs salt, pepper, onion, Parmesan cheese. Shape into 12 balls. Melt salt pork in skillet, brown meat balls, remove to saucepan. Mince garlic and and brown in skillet; add to meat balls in saucepan. Combine tomato paste and puree and simmer for 15 minutes, stirring occasionally. Add to meat balls and garlic. Simmer 3 to 4 hours. Serves 8.

Editor's Note: The number of cans of tomato puree was illegible. You may need to adjust.

Chocolate Peppermint Pie

2 sq. unsweetened Chocolate
2 T. butter
2/3 c. confectioners sugar
2 T. hot water
1 1/2 c. shredded coconut, finely snipped (4 oz.)
1 quart peppermint ice cream

Melt chocolate and butter together over low heat. Add sugar and water. Reserve 2 T. chocolate mixture for garnish. Fold in coconut to remaining chocolate mixture. Pour into well buttered 9 inch pie plate; freeze until firm (about 10 min.).

To serve immediately: Remove chocolate shell from freezer, scoop out ice cream in small rounds and place in shell. Garnish with reserved chocolate.

To store in freezer: Freeze shell until firm; fill with softened ice cream; garnish with reserved chocolate. Return to freezer until firm. Package and freeze for several weeks. Or just shell may be packaged and frozen. Serves 6 or 7.

April 19, 1955 Jambalaya, Chocolate Dumplings,

Jambalaya

From: Theresa M. Lessmeister, Peru, Ill.

sent by Mts. Edith M Durkee

1 large onion, sliced
1 green pepper, chopped
4 stalks celery, chopped
1 clove garlic
1 t. minced parsley
1 c. chopped ham
1/4 c. Fluffo
1 8 oz can tomato sauce
2 c. diced cooked chicken
2 c. chicken stock
1 c. rice, raw
1 c. cooked shrimp
10 oysters

Saute onion, pepper, celery, garlic and ham in Fluffo for several minutes. Remove garlic. Add tomato sauce, chicken and chicken stock. Cook rice in boiling, salted water until tender, add to tomato mixture. Place in well buttered baking dish. Cover and bake at 350 degrees for 20 minutes. Add shrimp and oysters. Continue baking for 15 minutes. Serves 8.

Chocolate Dumplings

Chocolate Sauce:

2 squares unsweetened chocolate (2 oz.)
1/8 t. salt
1 c. sugar
2 T. butter
1 1/3 c. water

 Cut up chocolate into a 2 quart casserole. Add remaining ingredients. Boil gently over low heat for about 20 minutes.

Dumplings:

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

Sift flour, baking powder and salt. Cream shortening and sugar together, add vanilla and egg and continue creaming. Add milk and flour mixture alternately. Drop batter by spoonfuls into gently boiling Chocolate sauce. Cover and cook over low heat for 30 minutes.

March 28, 1955 Salmon and Mushroom Pie, Rich Cream Sauce, Chocolate Custard Sponge Pudding

Salmon and Mushroom Pie

2 pounds salmon, fresh cooked or canned
2 c. rich cream sauce
1 c. fresh mushrooms, sliced
1/4 c. butter
1 T. melted butter
Pastry for 9 inch pie
Light cream to brush pie

Fake fish coarsely. Saute mushrooms in 1/4 c. butter. Add salmon and mushrooms to cream sauce. Line a 9 inch pie plate with pastry, brush with 1 T. melted butter. Add salmon mixture. Cover with a crust, cut several slits for steam to escape. Brush with light cream. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 for 15 minutes or until nicely browned.

Note: You may use either canned or fresh fish. For a gourmet delight use fresh salmon. To boil select 2 pounds steak. Place fish on wire basket or on a plate. The plate should be used it tied in a piece of cheese cloth. Lower the fish into boiling salted water and simmer, (never boil) about 10 minutes or until fish flakes easily when tested with a fork. Remove fish carefully, remove bones and skin. For 2 pounds of fish use 2 quarts of water and 3 T. salt.

Rich Cream Sauce

4 T. butter
4 T. flour
2 c. top milk or light cream
Salt and pepper to taste
2 egg yolks

Melt butter, add flour and mix well. Gradually add top milk or light cream, stirring constantly until thickened. To add egg yolks first add a little of the hot mixture to the slightly beaten yolks before adding to the hot sauce. 

Chocolate Custard Sponge Pudding

2 c. milk
2 sq. chocolate
4 T. flour
1/2 c. sugar
1/4 t. salt
2 T. melted butter
3 eggs, seperated
1 1/2 t. vanilla

Heat milk and chocolate in double boiler until chocolate is melted. Beat with a rotary beater until mixture is well blended. Combine flour, sugar and salt. Add melted butter and slightly beaten egg yolks, mix well. Add the chocolate milk and vanilla, blend well. Beat egg whites until they will stand in soft peaks, fold them gently into pudding. Turn well buttered 8 inch casserole, 5 or 6 c. capacity. set in shallow pan containing about 1 inch hot water. Bake at 350 degrees for 45 minutes. Serve warm or cold with cream.

February 25, 1955 Fish Sticks with Spanish Rice, Chocolate Almond Pie, Graham Cracker Crust

Fish Sticks with Spanish Rice

Arrange 1 package of frozen fish sticks on a baking sheet and follow directions on package for cooking. Serve on a platter with Spanish Rice.

Spanish Rice

1 onion, finely chopped
q green onion, finely chopped
1/4 c. diced celery
1/4 c. butter
2 c. cooked tomatoes
2 t. salt
1/8 t. pepper
3 c. cooked rice

Saute onion, pepper and celery in butter. Add tomatoes, salt and pepper and cook slowly for 15 minutes. Stir in cooked rice and heat through. Garnish with pepper rings and arrange on platter with fish sticks.

Tip: If desired you may use raw rice. Combine all ingredients as above using 1 c. raw rice instead of 3 c. cooked rice and 1 additional cup of liquid (water or tomatoes may be used). Cover and simmer for about an hour or until rice is tender. With this method it may be necessary to add more water near end of cooking period.

Chocolate Almond Pie

4 5-cent almond bars (Editor's note, roughly 6 oz. total)
16 marshmallows
1/2 c. milk
1/2 pt. whipping cream

Melt chocolate, marshmallows in milk in double boiler. Cool and when mixture begins to thicken fold in whipped cream. Pour mixture into graham cracker crust (8 inch). Chill.

Graham Cracker Crust

1/4 c. butter
3 T. sugar
1 c. graham cracker crumbs (about 12)

Melt butter, add sugar and crumbs. Pat into well greased 8" pie pan. Bake at 375 degrees for about 8 minutes. Cool thoroughly before adding filling.