September 9, 1955 Saturday Night Supper Jane's Baked Beans, Jellied Cheese Fruit Salad, Lemon Meringue Pie

Saturday Night Supper 

Jane's Baked Beans

Boiled Ham      Jellied Cheese Fruit Salad

Lemon Meringue Pie

Jane's Baked Beans

By special request

2 pounds navy beans
1/2 pound salt pork, cut up
2 onions (2-3" in diameter)
Few stalks of celery, diced
2 c. light brown sugar
2 t. soda
2 t. salt

Soak beans over night. Drain. Cover with water, add 2 t. baking soda and cook 15 minutes. Drain and wash. Cover with water, add onions, chopped, celery, salt pork, sugar, and salt.  Cover and cook till soft. Put in oven, bake covered 2 to 3 hours at 30 degrees.

Editor's Note: 30 degrees is not a typo. I am guessing that Trudy meant 300 degrees.

Jellied Cheese Fruit Salad

2 packages lime flavored gelatine
3 1/2 c. hot water
1 c. shredded cabbage
1/2 c. diced celery
1/2 pound American cheese
Salad greens
6 canned pears (or fresh)
6 canned or fresh peaches
2 bananas, quartered
Mayonnaise or fruit salad dressing

Dissolve gelatine in hot water. Chill until slightly thickened. Add cabbage, celery and cheese. Mix thoroughly. Pour into cold water rinsed ring mold. Chill until firm. Unmold on bed of salad greens. Alternate pear and peach halves and banana wedges around edge of mold. Garnish with additional greens. Serve with mayonnaise or fruit dressing.

Lemon Meringue Pie

The Filling:

1 1/2 c. sugar
6 T. cornstarch
1 3/4 c. boiling water
3 eggs, separated
1/4 c. lemon juice
1 T. grated lemon rind
3 T. butter

Mix sugar and cornstarch, add hot water gradually. Cook until thickened, stirring constantly. Add a small amount of the cornstarch mixture to the slightly beaten egg yolks, then add to hot mixture. Cook 1 minute, stirring constantly. Remove from heat, add lemon juice, lemon rind and butter. Stir well. Pour into baked 8 or 9 inch pie shell. Top with meringue.

Meringue

3 egg whites
1/4 t. cream of tartar
6 T. sugar
1/8 t. salt

Beat egg whites until frothy, add cream of tartar and salt. Beat until stiff but not dry. Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile lightly on hot filling. Spread to edge of crust. Bake at 400 degrees for 4 to 5 minutes or until lightly browned.

February 21, 1955 Doll Cake "For a Little Girl", Pineapple Upside Down Skillet Loaf, Lemon Meringue Pie

Doll Cake "For a Little Girl"

The Cake "Skirt of the Doll"

3/4 c. Fluffo
1 1/2 c. sugar
1 t. almond
1 t. vanilla
3 eggs
3 c. flour (sifted cake)
3 1/2 t. baking powder
1/2 t. salt
1 c. milk

 Cream shortening. add sugar gradually, cream together until fluffy. Beat in flavorings. Add eggs, one at a time, beating well after each addition. Stir together dry ingredients, add alternately with milk to shortening mixture. Pour batter into well greased  pyrex or metal bowl having a capacity of about 2 1/2 quarts. Bake at 300 degrees for 1 1/2 hours.

Frost cake with decorating frosting given on Home Cooking, Feb 10, 1955 with vegetable coloring if desired. Cut hole in top of cake, removing enough cake to insert small doll to the waist. Doll should be dressed to the waist with material to harmonize with skirt. If desired, you may dress doll entirely and wrap in aluminum foil or cellophane to the waist, so the doll can be inserted in cake without soiling the doll's dress. Mark ruffles around skirt with toothpick to use as a guide, then use Tube No. 27 to fill in ruffles. Make small roses to place on cake where two ruffles come together or use tube No. 96 to press out a rose bud.

Editor's note: Fluffo is a butter colored and flavored shortening, made under the brand name Crisco by Smucker Foods. It can be found in a yellow can, called Crisco Butter Flavored Shortening.

Pineapple Upside Down Skillet Loaf

A Recipe for Left-Over ham

2 T. Butter
1/4 c. brown sugar
4 slices pineapple
1 1/2 c. ground ham
2 eggs
1/2 c. dry bread crumbs
1/2 t. dry mustard
1 small onion, minced

Melt butter in 6 inch skillet, blend in brown sugar and arrange pineapple slices on the sugar as you would for upside down cake. Mix ham with eggs, bread crumbs, mustard and onion. Pat meat mixture on top of pineapple in the skillet and cover. Cook over low heat for 30 minutes. Remove from heat and allow to stand in the pan for 5 minutes before turning out on a serving platter -- upside down, of course. 4 servings.

Lemon Meringue Pie

"Using Clearjel as a thickener"

1 1/2 c. sugar
6 T. Clearjel
1/2 c. cold water
1 1/2 c. boiling water
4 egg yolks
2 grated lemon rinds
6 T. lemon juice

Measure sugar. Combine clear jel and cold water. Add boiling water and cook over direct heat, stirring constantly until very thick and smooth. Add sugar and cook for 2 minutes, stirring constantly. Beat egg yolks well, add a little of the hot mixture to egg yolks, then add to hot mixture, stirring constantly. Add lemon juice and rind and cook for several minutes, stirring constantly. Cool slightly. Pour into 9 inch baked pie shell. Top with meringue. Bake in hot oven 400 degrees for 5 minutes.


The Meringue

4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/8 t/ salt

Beat egg whites until frothy, add cream of tartar and salt. Beat until stiff, not dry. Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile onto warm filling, spread meringue to edge of crust.

January 19, 1955 Breaded Veal Cutlet, Lemon Meringue Pie

Breaded Veal Cutlet

2 pounds veal steak, cut 1/2 to 3/4 inch thick
salt and pepper
flour
1 egg, beaten
5 T. butter
1/2 c. sour cream
1/2 c. tomato puree
Fine dry bread or cracker crumbs

Remove bone from steak and cut into serving size pieces. Sprinkle with salt and pepper. Roll in flour, dip in beaten egg then in fine crumbs. Press the meat into the crumbs so they will adhere. Melt butter in large skillet. Saute the meat very slowly until nicely browned, cover and simmer until tender (about 30 minutes). You may need to add more butter if crumbs have absorbed all the butter in the pan. If you use a heavy skillet no liquid need be added. When meat is tender, remove to hot platter, add sour cream and tomato puree to skillet and blend well with any crumbs. Pour over meat to serve. Serve with boiled drained noodles to which you have added melted butter, a little grated Parmesan cheese and seasoned to taste. Sprinkle with a little chopped basil. Serves 4.

Lemon Meringue Pie

The all important crust:

2 c. flour
3/4 c. vegetable shortening
1 t. salt
5 - 5 1/2 T. ice water

Sift flour, measure, add salt, sift into mixing bowl. Cut in shortening until mixture resembles fine meal and some of the pieces of fat are the size of peas. Add water a little at a time. Just add enough to hold pastry together. Makes enough pastry for 2 single or one double crust pie.

The Lemon Filling:

1 1/2 c. sugar
4 T. cornstarch
5 T. flour
2 c. boiling water
4 egg yolks
2 grated lemon rinds
6 T. lemon juice
1 T. butter

Combine sugar, cornstarch and flour. Mix well. Add boiling water gradually. Cook over direct heat, stirring constantly until thick and smooth. Place over boiling water and cook covered for 5 minutes. Beat egg yolks slightly. Add a little of the hot mixture to the yolks, then add yolks to hot mixture. Cook one minute, stirring constantly. Remove from heat. Add lemon rinds, lemon juice and butter. Stir to blend. Pour into baked 9 inch pie shell. Top with meringue.

The Meringue:

4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/8 t. salt

Beat egg whites until frothy, add cream of tartar and salt. Beat until stiff but not dry.  Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile onto HOT filling. Spread to edges of crust. Bake in hot oven (400 degrees) for 5 minutes, or until slightly browned.

January 13, 1954 Luscious Lemon Meringue Pie, Pot Luck Casserole

Luscious Lemon Meringue Pie

1 1/2 c. sugar
1/4 c. cornstarch
5 T. flour
2c. boiling water
1 T. butter
3 egg yolks, slightly beaten
6 T. lemon juice
3 egg whites
pinch of salt
1/8 cream of tartar
6 T. sugar

Mix 1 1/2 c. sugar, cornstarch and flour. Add water gradually, stirring constantly. Cook until thick and transparent. Add some of the hot mixture to the egg yolks. Combine the two and cook about 1 minute longer. Remove from heat. Add butter and lemon juice. Stir until well blended. Cool slightly. Pour filling into baked pie shell.

To make meringue: Beat egg whites with salt until foamy. Add cream of tartar and beat until stiff but not dry. Add sugar and continue beating until meringue is stiff but not dry.

Spread meringue on warm filling. Bake in hot oven 425 degrees F. for 4 to 4 1/2 minutes.

Pot Luck Casserole

1 pound ground beef
2 T. fat
1 onion, chopped
1 can cream of tomato soup
1 c. water
4 oz noodles (about 2 c.)
salt and pepper
1 can cream style corn
1 c. slised mushrooms, canned
1 c. shredded sharp cheese

Melt fat in skillet. Add onion and fry until lightly browned. Add meat and stir until beef is no longer pink. Add the tomato soup and water and uncooked noodles. Cook until noodles are tender, stirring often. Season to taste. Add corn and mushrooms and stir. Top with shredded cheese. Bake in a medium oven 350 degrees 45 minutes. Serves 6.