July 1, 1955

Friday Menu

Pan Fried Haddock Fillets

Tartar Sauce      Lemon Wedges

Home Fried Potatoes

Green Vegetable      Cabbage Salad

Cheese Luncheon Loaf

Welsh Cheesecakes

Pan Fried Fillets

2 pounds haddock fillets
1 egg, beaten
1 T. milk
1 t. salt
Dash pepper
1 c. bread crumbs, cracker crumbs, cornmeal or flour

Cut fillets into serving size portions. Combine egg, milk, and seasonings. Dip fish in egg-wash and roll in crumbs. Place in heavy frying pan which contains about 1/8 inch fat, hot, but not smoking. Fry at moderate heat. When brown on one side turn carefully and brown other side. Cooking time about 10 minutes, depending upon thickness of fillets. Drain on absorbent paper. Serves 6.

Tartar Sauce

3/4 c. mayonnaise
1 t. finely chopped onion
1 1/2 t. chopped pickles
3 stuffed olives, chopped
1 1/2 t. parsley, chopped
1 T. tarragon vinegar

Mix ingredients together well.

Cheese Luncheon Loaf

2 c. basic biscuit mix
1/2 c. grated sharp cheese
3/4 c. milk

Mix all ingredients together. Pour into well greased loaf pan 8 x 5 x 2 1/2 inches. Bake at 350 degrees for 35 to 40 minutes.

Welsh Cheesecakes

An English recipe. From Mrs. Lily Proctor.

1 1/4 c. flour
1 t. baking powder
1/2 c. fluffo
1/4 t. salt
4 T. ice water

Combine above ingredients as for pie crust. Line small patty tins with pastry. Put a teaspoon of strawberry or raspberry jam in each and cover with filling as below.

Filling for Cheesecakes:

1/4 c. butter
2 T sugar
1 egg
1/2 t. vanilla
3 T. rice flour
2 T. fine coconut
1 T. baking powder

Cream butter and sugar, add egg and vanilla and mix well. Stir in flour, coconut and baking powder. Cover jam in tarts with mixture. Bake at 400 degrees 20 minutes.

Note: You can purchase rice flour at Atlantic Supply.

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.

April 29, 1955 Fish Fillets Mornay, Glorious Salad, Peach Cake

Fish Fillets Mornay

1 1/2 pounds fish fillets
3/4 t. salt
4 T.butter
4 T. flour
1/2 t. dry mustard
1/4 t. paprika
1 1/2 c. milk
1/2 c. grated Parmesan cheese or 1 c. grated sharp cheese

 Arrange fish fillets in greased baking dish or oven proof platter. Sprinkle with salt. Melt butter, and flour and mustard, stir until well blended, add milk slowly, stir over low heat until mixture thickens. Add cheese, stir until cheese melts. Pour over fish, bake at 450 degrees for 10 minutes until fish flakes with a fork and sauce is bubbly and brown.

Glorious Salad

from Mrs. Mark Baker, Webster, N.Y.

1 pk. lemon jello
1 c. boiling water
1 can crushed pineapple (No. 2)
1/2 pound marshmallows, quartered
1 small bottle maraschino cherries
1 pound cottage cheese

Dissolve jello in boiling water. Cool slightly, add remaining ingredients. Pour inti individual or large mold. Serves 6 to 8.

Peach Cake

(This recipe in Cooking With The Experts)

2 c. flour
3/4 t. baking powder
1/2 t. soda
3/4t. salt
1/2 t. nutmeg
1 c. canned peaches, mached
1/3 c. milk
1/2 t. vanilla
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1/2 c. chopped nuts
1/8 t. ginger
1/2 t. cloves
1/4 t. cinnamon

Sift flour, baking powder, soda, salt and spices. Cream shortening, add sugar and blend well. Add eggs unbeaten one at a time, beat well. Combine peaches and milk. Add flour mixture alternately with peach mixture. Add nuts and vanilla. Pour into greased and floured 8 x 8 inch pan. Bake at 350 degrees for 1 hour.

April 15, 1955 Baked Stuffed Halibut Steaks, Tomato Horseradish Sauce, Date Bar Squares

Baked Stuffed Halibut Steaks

2 (10 oz.) halibut steaks
1/2 t. salt
Dash of pepper
1 1/2 c. lemon bread stuffing
1 T. butter, melted

Sprinkle both sides of halibut steaks with salt and pepper. Place one steak in a well-greased baking dish. Place stuffing on the fish and cover with the other halibut steak. Fasten together with toothpick. Brush top with melted butter. Bake in a moderate oven 350 degrees for 45 minutes. Serve with Tomato Horseradish Sauce. Yield: 5 servings.

Lemon Bread Stuffing

1 1/2 T. butter
2 T. onion, chopped
1/4 c. chopped celery
1 1/4 c. toasted bread cubes
1 1/2 t. grated lemon rind
1 T. lemon juice
1/4 t. salt
1/8 t. sage
3 T. milk

Melt butter in skillet, add onion and celery and saute for about 3 minutes. Pour over toasted bread crumbs. Add lemon rind, lemon juice, salt and sage. Add milk and mix well. Yield: 1 1/2 c. lemon bread stuffing.

Tomato Horseradish Sauce

1 (No. 1) can condensed tomato soup (10 oz.)
1 T. prepared horseradish
1 (2 oz.) can button mushrooms (if desired)


Combine undiluted tomato soup and horseradish in a small saucepan and heat. Add mushrooms. Serve hot over Baked Stuffed Halibut.

Date Bar Squares

Part 1. The Filling:

1 pound dates
1 c. sugar
1 c. water

Cut dates into small pieces, add sugar and water. Boil together until thick, stirring frequently. Stir constantly as it thickens. Cool.

Part 2. The Crust:

1 1/2 c. oatmeal
1/2 c. butter
1 c. brown sugar
1/2 t. salt
1/2 t. soda
1 1/2 c. flour

Mix like pie crust; pat on bottom of greased and floured pan about 13 x 9 inches, saving about 1/3 of mixture for top. Spread the date paste evenly over the crumb layer. Cover with rest of oatmeal mixture. Bake at 350 degrees until lightly browned. Makes about 3 dozen squares.

April 1, 1955 Hot Ocean Perch Sandwiches

Hot Ocean Perch Sandwiches

1 pound ocean perch fillets
1 egg, beaten
1/2 t. salt
Dash pepper
1/2 c. dry bread crumbs
6 finger rolls
2 T. pickle relish
1/2 c.chopped onion
3 T. mayonnaise
1 T. prepared mustard
6 slices tomatoes, cut in half
1/4 t. salt
Dash pepper

Combine egg, salt and pepper. Dip fish in egg and roll in crumbs. Place fish in skillet with 1/8 inch of shortening, hot but not smoking. Fry at moderate heat. When fish is brown on one side, turn carefully and brown on other side. Cooking time about 10 minutes, depending on the thickness of fish. Drain on absorbent paper.

Cut rolls in half, remove some of the soft inside center. Combine relish, onion, mayonnaise and mustard; sprinkle on rolls. Place fried fish on rolls, top with tomatoes, sprinkle with salt and pepper. Replace tops. Wrap each sandwich in wax paper. Heat in moderate oven 350 degrees for 10 to 12 minutes or until heated through. Serve hot. Serves 6.

March 25, 1955 Somethings Fishy Flaked Fish Casserole, Jellied Peach-Cheese Ring, Crunchy Top Butter Cake, Quick Carmel Icing

Flaked Fish Casserole

2 egg yolks
2 c. milk
2 T. minute tapioca
1 1/2 t. salt
Dash of pepper
1/2 c. finely-cut celery
1 1/2 t. minced onion
2 c. flaked cooked fish
2 T. chopped parsley
2 egg whites, stiffly beaten
1/2 c. buttered bread crumbs

Mix egg yolks with a small amount of the milk in a sauce pan. Add remaining milk, tapioca, salt, pepper, celery and onion and mix well. Place over medium heat and cook until mixture comes to a boil, stirring constantly. Remove from heat. Add fish and parsley. Add very gradually to beaten egg whites, folding in thoroughly. Turn into greased 2 quart baking dish. Cover with crumbs. Bake at 350 degrees for 50 min. or until browned. Serves 6.

Jellied Peach-Cheese Ring

1 package cherry flavored gelatin
Dash of salt
1 c. hot water
3/4 c. cold water
1 box quick-frozen sliced peaches
2 T. peach juice
1 1/2 c. DUTCH HOLLOW Whipped Cream Cottage Cheese

Dissolve gelatin and salt in hot water. Add cold water. Defrost and drain peaches. To drained peaches add peach juice. Add 1 c. of the gelatin mixture. Chill until firm. Chill remaining gelatin until slightly thickened. Place in a bowl of ice and water and whip with a rotary egg beater until fluffy and thick. Fold in sieved cottage cheese, mixing well. Turn into 1 1/2 quart ring mold. Chill until firm. Unmold onto salad greens. Spoon the chilled, jellied peaches into the center of the ring. Serves 6-8.

Crunchy Top Butter Cake

Crunch Top:

1/3 c. butter
1/3 c. sugar
1/2 t. cinnamon
1/3 c. fine dry toasted bread crumbs
1/2 c. finely chopped nuts

Combine all ingredients cutting through ingredients with a pastry blender to make a coarse meal. Pour crunch into a 9 inch square pan that has been well greased on bottom with heavy wax paper. Spread evenly. Prepare batter as below:

Batter:
2 c. flour, sifted cake
2 1/4 t. baking powder
1/4 t. salt
1/2 c. butter
1 c. sugar
2 eggs
2/3 c.milk
1 t. vanilla

Sift flour, baking powder and salt together. Cream butter, add sugar, a little at a time and beat well. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients alternately with the milk. Add vanilla and beat just until smooth. Pour batter over crunch. Bake at 350 degrees for about 50 minutes. Remove from oven, let stand 5 minutes, then turn out carefully onto cake rack to cool. When cake is cool, drizzle top with Quick Carmel Icing.

Quick Carmel Icing

1 c. brown sugar
1/2 c. rich milk or cream
1 T. butter
1/8 t. salt
1 t. vanilla
About 2 c. sifted confectioners sugar

Combine brown sugar, milk or cream, butter and salt. Stir well and cook until mixture comes to a boil and sugar is dissolved. Test between fingers and do not cook further. Pour into bowl znd let cool about 4 to 5 minutes, add vanilla and enough sugar to make of proper consistency to drizzle or spread. Add 1/4 c. at a time.

September 23, 1955 Broiled Salmon, Trudy's Creamy Skillet Potatoes, Apple Pie

Menu

Broiled Salmon

Trudy's Creamy Skillet Potatoes

Tossed Salad

Apple Pie

Beverage

Broiled Salmon

2 pounds salmon steak
2 T. butter
1 T. lemon juice
1/4 t. salt
1 egg white
1/4 c. mayonnaise
1 T. chopped parsley
2 T. chopped pickle

Combine butter, lemon juice and salt. Brush over fish. Broil about 10 minutes on one side, turn. Brush over other side with butter mixture. Broil 5 minutes. Beat egg white until stiff, fold in mayonnaise, parsley and pickle. Spread over fish, broil until golden brown (about 2 minutes). Yield 4 to 5 servings.

Trudy's Creamy Skillet Potatoes

4 medium potatoes
2 T. butter
Salt and pepper
2/3 c. milk

Peel and dice potatoes, brown slightly in butter in skillet. Season with salt and pepper. Pour milk over all. Cook with cover on skillet slightly ajar, to keep milk from boiling over. Let simmer for 20 minutes until potatoes are tender and milk is thickened. If sauce becomes too thick add a little additional milk. Serves 4 to 5.

Apple Pie

"America's Favorite Desert"

Use master patry mix for double crust pie. Use 2 1/2 c. of mix and about 5 T. cold water, or use the standard pie crust recipe as listed below:


Standard Pie Crust:

2 c. flour
2/3 c. shortening
1 t. salt
5 T. cold water (about)

Sift flour with salt. Cut in shortening with pastry blender until mixture resembles coarse meal and some of the pieces of fat are the size of peas. Add cold water a little at a time, use just enough to hold mixture together.


Filling:

5 to 6 cups sliced apples
1/2 c. white sugar
1/2 c. brown sugar
3/4 t. cinnamon
1 T. flour
2 T. butter

Roll 1/2 the dough to about 1/8 inch thickness and line pie plate. Combine sugar, cinnamon and flour. Sprinkle 1/3 of sugar mixture on bottom crust. Add sliced apples. Sprinkle remaining sugar mixture on top of apples. Dot with butter. Roll out remaining pasty, making gashes or a design to allow escape of steam, place over apples. Seal edges of crust. Brush with light cream or milk. Bake at 450 degrees for 20 minutes, then reduce temperature to 350 for 30 minutes. Total baking time 50 minutes.

Good Pie Apples: Spys, Greenings, Twenty Ounce. Cortland, Rome Beauties.