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.

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 22, 1954 Salmon Macaroni Supreme, Savory Cole Slaw, Old Fashioned Strawberry Shortcake

Salmon Macaroni Supreme

4 ounces Bravo elbow macaroni
1 2-oz can mushrooms
1 can condensed cream of celery soup
2/3 c. evaporated milk
1 pound can salmon
1/4 c. finely cut pimiento
1/2 c. grated American cheese
1 c. soft bread crumbs
2 T. butter, melted

Cook macaroni in boiling salted water until crispy tender. Drain mushrooms; combine mushroom liquid, celery soup and evaporated milk. Add macaroni, mushrooms, salmon, pimiento and grated American cheese. Turn into a greased 1 1/2 quart casserole. Toss together bread crumbs and melted butter; sprinkle around edge of casserole. Bake in moderate oven 350 degrees for 25 minutes. Serves 4 to 6.

Savory Cole Slaw

1/2 c. evaporated milk
1/4 c. sugar
1/4 t. salt
1/8 t. pepper
1/4 c. vinegar
3 c. finely cut cabbage

Combine evaporated milk, sugar, salt and pepper. Let stand 5 minutes to dissolve sugar. Gradually stir in vinegar. Pour over cabbage. Serve very cold. Serves 4-6.

From: Mrs. Conner, Emporium, Pa.

Old Fashioned Strawberry Shortcake

3 c. flour
4 1/2 t. baking powder
3/4 t. salt
1 T. sugar
1/2 c. shortening
3/4 c. milk (about)
2 T. butter
1 quart strawberries
1/2 c. sugar
Whipping cream

Mix and sift flour, baking powder, salt and the 1 T. sugar. Cut in shortening with pastry blender. Stir in milk gradually, mixing just enough to make a smooth dough. Kneed slightly. Divide dough in half. Pat one half in 7 or 8 inch pan, spread with butter, put other half, patted to fit, on top. Bake in hot oven 450 degrees F, 15 to 20 minutes. For individual shortcakes, cut dough in 12 2-inch rounds. Put together with butter. Place on baking sheet in hot 450 degrees 12 to 15 minutes.

Wash berries and hull. Crush berries and add sugar. Spread crushed fruit between layers of biscuits and over top. Garnish with whipping cream if desired. 6 servings.

June 15, 1955 Mock Squab "Veal Roulade", Risi Bisi, Cole Slaw Singapore, Scones, Lemon Puff Pie

Guests For Dinner

Mock Squab

Risi Bisi           Cole Slaw Singapore

Scones

Lemon Fluff Pie

Mock Squab "Veal Roulade"

Veal cut or slices from leg of veal
3 slices chopped cooked bacon
3 egg yolks
1 egg white
1/4 c. grated cheese
1/4 c. cracker crumbs
Milk to moisten
Season with salt, pepper, lemon juice, chopped parsley
Flour for dredging
3 sliced tomatoes
Bay leaf
1 small onion
1/4 c. butter
1/2 c. cream

Cut veal into pieces about 4" square. Add bacon to egg yolks and one egg white, slightly beaten, add cheese and cracker crumbs. Moisten with a little milk. Season with salt, pepper, lemon juice and chopped parsley. Spread each piece of veal with mixture. Roll and tie or fasten with skewers. sprinkle with salt, paprika and pepper. Dredge with flour and brown in butter. Add 3 sliced tomatoes, the bay leaf, onion and butter. Cook slowly for 30 minutes. Add 1/2 c. cream. Cover and continue cooking until tender. Serve on small slices of toast, straining pan gravy over the birds.

Risi Bisi

1 c. rice
1 qt. boiling water
1 t. salt
1 small onion
Small bunch parsley
1 c. cooked fresh peas
2 T. butter

Wash and rinse rice. Add to boiling water with the salt, onion, and parsley. Cook slowly for 20 minutes. Remove onion and parsley. Add peas and butter; mix well. Simmer for 10 minutes or until water is evaporated. Salt and pepper to taste.

Cole Slaw Singapore

1 cucumber
1/2 onion
1 cabbage
1 pimiento, chopped
1 green pepper, chopped
1 1/2 c. chili sauce
1 c. light cream
Juice of 1 lemon
1 T. minced chives
Salt, pepper

Soak cucumber in salted ice water for 1/2 hour. Press and add to cabbage and onion. Parboil pimiento and green pepper tor 2 minutes. Strain, chill, add to cabbage. Combine remaining ingredients and add to cabbage mixture just before serving.

Scones

2 c. flour
4 t. baking powder
2 t. sugar
1/2 t. salt
1/4 c. butter
1/2 c. cream
2 eggs, well beaten

Sift dry ingredients together. Cut in butter as for pie crust, add cream and eggs (reserve a little egg white). Toss on a floured board, roll into 3/4 inch thickness. Cut into small squares. Brush over with reserved egg white, sprinkle with sugar, bake in hot oven 425 degrees for 12 to 15 minutes.

Lemon Puff Pie

6 eggs, separated
1/3 c. lemon juice
Grated rind 1 lemon
3 T. boiling water
1/2 t. salt
1 c. confectioners sugar
Baked pie shell
6 T. granulated sugar

Beat egg yolks until lemon-colored. Add juice and rind, water, salt and sugar. Cook in double boiler until thick. Cool and fold in 3 of the egg whites, stiffly beaten. Beat other 3 egg whites with the 6 T. sugar to make a meringue. Fill baked pie shell; top with meringue and brown at 450 degrees for 3 1/2 to 4 minutes.

June 3, 1955 Shad Roe, Baked Boston Brown Bread, Creamy Cole Slaw with Carrots and Pineapple

Shad Roe

Fresh roe is usually served with the shad, either baked with it or creamed. It may also be served as a separate dish, broiled, fried or sauteed. Shad is best in the spring. Buy with the roe and order shad cleaned and split. A 3 pound shad serves 6 people.

Baked Shad with Creamed Roe

Put cleaned and split shad in shallow baking dish skin side down. Sprinkle with salt and pepper. Brush with melted butter. Bake 25 minutes at 400. Spread creamed Roe over thin part of baked roe. Cover with 1/2 c. buttered crumbs and return to oven for a few minutes to brown.

Creamed Roe

1 shad roe, parboiled
3 T. butter
1 t. minced onion
1 1/2 T. flour
1/3 c. cream
2 egg yolks
Salt and pepper
Lemon juice

Melt butter, add minced onion, add mashed roe, sprinkle with flour, stir in cream. Cook slowly 5 minutes. Add egg yolks, season well with salt, pepper and lemon juice.

How to Parboil Shad Roe: Cover roe with boiling water, add 1 T. salt and 1 T. vinegar or lemon juice. Simmer 12 minutes. Drain, cover with cold water, let 5 minutes. Drain.

Baked Boston Brown Bread

"The kind you bake"

2 c. whole wheat flour
1 c. cornmeal
1 1/2 t. soda
1 t. baking powder
1 t. salt
1/4 c. flour
1 c. raisins
1/2 c. molasses
2 c. sour milk
2 T. shortening

Mix flour, cornmeal. soda, baking powder and salt. Mix flour and raisins and add to dry ingredients. Add molasses, milk and shortening to dry ingredients and mix well. Fill 2 greased bread pans 8 1/2 x 4 1/2 x 2 1/2 two thirds full. Cover with 2 pieces of wax paper and tie with a string. Bake at 350 degrees 1 1/2 hours.

Creamy Cole Slaw with Carrots and Pineapple

2 c. shredded cabbage
1/2 c. grated raw carrot
1/2 c. chopped green pepper
1 c. drained crused pineapple
1 t. salt
Dash of pepper
1/2 c. thick sour cream

Combine cabbage, carrot, green pepper, pineapple and seasonings. Add sour cream and mix lightly. Chill 2 or 3 hours. Makes 6 servings.

March 11, 1955 Deviled Crab, Cream Puffs or Frozen Eclairs, Creamy Cole Slaw

Deviled Crab

3 T, butter
2 T. onion, chopped
3 T. flour
1 t. dry mustard
1/2 t. paprika
3/4 t. salt
F. G. pepper (Editor's note: may be a reference to a sponsor)
1 c. milk
1/2 c. cream
3 c. crab meat, fresh cooked or canned
1/2 c. butter crumbs (Editor's note: should be bread crumbs, per method below)
1/2 c. cheese, grated

Heat butter, add onion and cook over low heat until onion is soft but not brown. Blend in flour and seasonings. Slowly add milk and cook, stirring constantly until thickened. Add cream. Pick over crabmeat to remove any cartilage. Add to hot sauce. Fill crab shells, or ramekins. Sprinkle with bread crumbs, cheese and a dash of paprika. Bake at 375 degrees for 20 to 25 minutes or until browned. Makes about 6 servings.

Cream Puffs or Frozen Eclairs

1/2 c. butter
1 c. water
1 c. flour
4 eggs

Combine butter and water in a saucepan and stir over moderate heat until butter melts. Add flour all at once and stir vigorously about 1 minute or until mixture forms a ball and leaves the sides of the pan. Remove from heat. Add egg, one at a time, beating thoroughly after each addition. Continue beating about 1 minute until a spoonful of the mixture breaks away sharply from the rest of mixture. Drop by heaping tablespoonfuls on an ungreased baking sheet. Bake in a hot oven 425 degrees 35 to 40 minutes. Cool on a rack. Makes 8 large puffs.

Note: For eclairs shape dough finger length. Make these ahead and freeze. Fill just before serving. To fill gently split puffs crosswise; fill generously with  sweetened shipped cream, vanilla filling, or ice cream.

To make a chocolate glaze: Melt 2 squares chocolate and 2 T. butter over hot water. Stir in 1 c. sifted confectioners sugar alternately with 4 T. light cream. Beat until smooth and shiny.

Creamy Cole Slaw

1 small head cabbage
1/2 c. sour cream
2 T. sugar
1/2 t. salt
2 T. vinegar
Paprika

Wash, drain and chill cabbage, shred fine. To about 4 c. add the combined cream, sugar, salt and vinegar. Sprinkle lightly with paprika. 4 to 6 servings.

February 9, 1955 Beef Vegetable Pinwheels, Cole Slaw, Chocolate Cake (Made with yeast), Boiled Frosting

Beef Vegetable Pinwheels

1 pound ground beef
1 1/2 t. salt
1/4 t. pepper
2 T. butter
1/2 c bread crumbs
2 T. milk
1 1/2 c. seasoned mashed potatoes
1 1/2 c. seasoned mashed peas
1/4 c. melted butter

Mix together all ingredients except potatoes, peas and the 1/4 c. butter. Place between 2 sheets of wax paper and press out or roll out with a rolling pin into a rectangular sheet about 1/2 inch thick. Remove top waxed paper and spread half of the surface with mashed potatoes. Spread the other half with peas. Roll the meat firmly, jelly roll fashion, starting at the potato end. Wrap in waxed paper and chill well. When ready to cook cut with a sharp knife into 1 inch slices. Place on broiler rack 3 to 4 inches below heat source. Brush with melted butter. Broil slowly about 10 minutes on each side.

Tip: Beef pinwheels may be baked. Place slices on well buttered baking pan. Brush tops with melted butter. Bake at 400 degrees for about 30 minutes.

Tip: Dinner menu: Tomato Boullion, Beef Pinwheels, Asparagus, Coleslaw, Chocolate Cake, Beverage

Cole Slaw

1 small head of cabbage
1/2 c. sour cream
2 T. vinegar
1/2 t. salt
1/4 t. black pepper
2 T. sugar
Paprika, or poppy, or caraway seeds

Wash, drain and chill cabbage; shred fine. To about 4 cups, add the combined cream, vinegar and seasonings. Toss with the cabbage. Sprinkle lightly with paprika or poppy, or caraway seeds. 4 to 6 servings.

Chocolate Cake (Made with yeast)

3/4 c. shortening
2 c. sugar
3 eggs
1 t. vanilla
2/3 c. cocoa, sifted
1 c. milk
3 c. cake flour
1/2 pk. dry yeast or 1/2 compressed yeast cake
1/4 c. lukewarm water
1 t. soda dissolved in 1/4 c. warm water

Cream shortening, add sugar and combine beating until very creamy, add eggs and mix well. Add vanilla and cocoa. Add milk and four alternately, mixing until smooth. Add yeast dissolved in 1/4 c. warm water. Let stand in mixing bowl, covered in refrigerator overnight. In the morning, dissolve soda in 1/4 c. warm water and add to cake mixture mixing well. Pour into greased and floured cake tins. This will make two 9 inch or two 19 inch layers. Bake at 350 degrees for 35 to 40 minutes.

Boiled Frosting

2 c. sugar
1/2 c. water
2 T. light corn syrup
2 egg whites
1 1/2 t. vanilla

Combine sugar, water and corn syrup. Cook constantly until mixture begine to boil; boil without stirring to a temperature of 242 degrees or until mixture spins a 6 to 8 inch thread. Pour very slowly over stiffly beaten egg whites. Add vanilla and continue beating until mixture holds its shape and loses its gloss.

Tip: If frosting is slow setting place bowl in boiling water and continue beating.

This frosting is like divinity candy, forms a crust on top.