April 13, 1956 Fish and Egg Croquettes, Apple-Scotch Meringue Pie, Meringue

 Fish and Egg Croquettes

(Tuna, salmon, white fish of any kind -- chicken or turkey OK)

1/4 c. butter

1/4 c. flour

1 c. milk

1 1/2 t. salt

1/4 t. pepper

1/2 t. thyme

2 c. flaked fish (2 7-oz. cans)

2 T. lemon juice

2 T. chopped parsley

3 T. minced onion

2 hard-cooked eggs, finely chopped

3/4 c. fine cracker crumbs

1 egg, slightly beaten

1 T. water

Make a thick white sauce of butter, flour, milk and seasonings. Cool. Combine fish, lemon juice, parsley, onion, chopped eggs and 2 T. of cracker crumbs.Mix with white sauce. Chill thoroughly. Divide mixture into 12 equal parts and shape into rolls.  Mix egg and water. Roll croquettes in remaining crumbs, dip in egg, roll in crumbs again. Fry in deep fat at 375 degrees until well browned, 3 to 5 minutes. Drain well on absorbent paper. 

Apple-Scotch Meringue Pie

1 c. brown sugar

1 c. water

1 1/2 t. vinegar

6 large apples, peeled and sliced

3 T. butter

4 T. flour

1/2 t. salt

9 inch baked pastry shell

Combine sugar, water and vinegar in saucepan, bring to boil. Add apples, cooking until tender; remove from syrup. Cream butter and flour together, add hot syrup, stirring constantly. Cook until thick and smooth; add salt, stir in apples, blend lightly. Turn into pastry shell. Top with meringue.

Meringue

2 egg whites

4 T. sugar

Pinch salt

1 t. vanilla

Beat egg whites with salt until they are stiff but not dry. Add sugar a little at a time, beating until mixture forms peaks. Add flavoring. Spread on top of pie. Bake at 400 degrees for 5 minutes.

August 5, 1955 Cucumber Ring Mold, Shrimp Salad, Boston Cream Pie, Meringue Shells Star for Special Occasions

A Salad Seafood Tray

Cucumber Ring Mold

1 T. unflavored gelatin
1/4 c. cold water
1 cut clove garlic
3 3-oz. packages cream cheese
2 c. drained, grated, pared cucumber
1 c. mayonnaise
1/4 c. minced onion
1/4 c. minced parsley
1/2 t. salt

Soften gelatin in cold water. Dissolve over hot water. Rub mixing bowl with garlic. Stir cheese to soften; add cucumber, mayonnaise, onion, parsley and salt. Mix well. Stir gelatin into cheese mixture. Pour into 5 c. ring mold. Chill until firm. Makes 8 servings.

Serving Tip: Unmold cucumber ring on large serving plate. Fill center of ring with shrimp salad. Garnish edges of plate with alternating slices of cucumber and tomato. Make some cucumber cups to hold extra mayonnaise or salad dressing.

Shrimp Salad

3 c. cooked shrimp
1 1/2 c. diced celery
3 T. French dressing
Salt and pepper to taste
1/2 c. mayonnaise
Lemon juice to taste

If shrimps are small, leave them whole. If large, cut them up. Combine with celery and French dressing. Season to taste with salt and pepper. Chill. Drain. Mix with mayonnaise and lemon juice. Serve in center of cucumber ring. Garnish with crisp greens.

Boston Cream Pie

"As demonstrated by the Ash twins"

The Cake:

1 T. shortening
1/2 c. milk
1 c. flour
1 t. baking powder
1/2 t. salt
2 eggs, well beaten
1 c. sugar
1 t. vanilla

Combine shortening and milk; scald, cool to lukewarm. Sift flour, baking powder, and salt. Beat eggs until thick and lemon colored. Add sugar gradually and beat until very thick. Add vanilla. Beat in milk mixture. Fold in sifted dry ingredients. Bake in 9 inch round cake pan that has been lined with wax paper on the bottom. Bake 350 degrees, 25 minutes.

Custard Cream Filling:

1/4 c. sugar
1/4 c. flour
1/4 t. salt
2 c. milk
2 eggs
1 t. vanilla

Combine sugar, flour and salt. Add milk. Cook until thickened, stirring constantly. Add a little of the thickened mixture to the slightly beaten eggs. Cook 1 minute longer. Add vanilla, cool..

Split layer cake. Put filling between layers. Spread shiny chocolate frosting on cake.

Shiny Chocolate Frosting:

1 square chocolate
2 T. butter
2 T. milk
3/4 c. confectioners sugar
1 t. vanilla

Melt chocolate, butter, in milk, over low heat. Stir until smooth. Add sugar and vanilla. Spread on top of cake.

Meringue Shells Star for Special Occasions

Here's How to Make perfect Meringue Shells:

4 egg whites
1 t. cream of tartar
1/2 t. salt
1/2 t. vanilla
1 c. sifted granulated sugar

Add cream of tartar, salt and vanilla to egg whites in large bowl. Beat until stiff but not dry. The stiff peaks are still glossy. Add sugar gradually, 1 T. at a time. Beat after each addition until well blended and sugar is dissolved. If you taste a little there should be no sugar crystals.

To shape and bake a Heart Meringue: Line cookie sheet with unglazed brown paper, cut to fit. Trace a heart on it, using a cardboard pattern or heart-shaped cake pan. Using a full recipe of meringue smooth out to edge of pattern with back of tablespoon and build up rim. Bake meringue in a very slow oven (250 degrees) for 1 1/4 hours. The heart will be tinged with golden brown. The outside will be crisp, the inside tender and a little moist.

To shape and bake Individual Meringues: These may be heart shaped or round. Drop by spoonfuls on small heart pattern drawn on liner paper or heat in a small circle. Hollow out with back of spoon. Bake 275 degrees for 50 minutes.

This is the way To Serve meringue shells. Just before serving, fill meringue with ice cream, choosing from the wide variety of flavors. There's one for every taste, every color scheme it seems. Try vanilla or strawberry  with sliced sweetened strawberries; chocolate with marshmallow sauce; peach with crushed pineapple or a combination of flavors.

These meringue shells may be frozen. To freeze meringues, place in freezer or freezing compartment of refrigerator. When frozen, wrap in freezer paper and seal. To serve remove from freezer and allow to stand at room temperature for 30 to 45 minutes.

May 19, 1954 Baked Alaska

Baked Alaska

Golden Sponge Cake for Baked Alaska

6 egg yolks
3/4 c. gran. sugar
1/2 t. vanilla
1/3 c. boiling water
1 1/4 c. cake flour
1/4 t. salt
1 t. baking powder

Beat egg yolks until thick and lemon colored. Add sugar gradually and continue beating until very light. Add flavoring, then slowly add boiling water. Last, pour in sifted flour with baking powder, all at once, and stir only until smooth. Pour batter into square pan 9 x 9 x 1 1/2 inches that has been very lightly greased on bottom only. Bake at 350 degrees for about 25 minutes, then raise heat to 400 degrees and bake about 10 minutes or until done. Remove cake from oven, invert until cool. To remove loosen sides of cake and turn out.

(About 15 minutes before serving, prepare Baked Alaska.) On a thick wooden board place a strip of very heavy paper, cut the same width as cake, but a little longer at one end for sliding desert onto platter. Place half of cake on paper and board, trimming cake to uniform thickness and size, if necessary, then place brick of ice cream on cake. IT IS BEST TO HAVE CAKE SAME SIZE AS ICE CREAM, and best 1 1/2 inches in thickness. Place ice cream on cake and place in coldest part of refrigerator or freezer while preparing meringue for Baked Alaska. Less meringue may be used but this recipe uses 6 whites left from cake.

Meringue for Baked Alaska

6 egg whites
1/8 t. salt
3/4 c. gran. sugar
1 t. vanilla

Beat egg whites with salt until they cling to the bowl. Add sugar a little at a time and continue to beat at high speed for about 2 minutes. Add vanilla and beat until well blended. Spread onto very firm ice cream and cake at once and bake in hot oven 450 degrees for about 5 minutes or until brown. REmove from oven, loosen around edges of meringue to release cake from board, then pull paper and slide Alaska onto large serving platter. With sharp knife slice and serve at once.

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.

February 8, 1955, Bravo Macaroni Squares, Cheese Sauce for Macaroni Squares, Pearl Tapioca Pudding, Meringue

Bravo Macaroni Squares

1 box Bravo 60 second macaroni
1/4 c. butter
1/4 c. flour
1 t. salt
1 1/2 c. milk
1/2 pound sliced frankfurters
3 T. butter
1/4 pound American cheese
Medium sized fresh tomatoes

Cook macaroni according to directions on package. Drain, pour into large bowl. Melt butter, add flour then milk a little at a time. Cook over medium heat until thick, stirring constantly, add salt. Pour sauce over macaroni; mix well. Saute frankfurters in butter for several minutes, add to macaroni with cheese cut into 1/4 inch cubes. Pour into wax paper lined square pan 8 x 8. Let stand at room temperature until cool and firm to touch. About 1/2 hour before serving time remove from pan, cut into 4 or 6 equal portions, place onto well greased baking sheet. Pour 1 T. of cheese sauce (below) over macaroni and place a slice of tomato over sauce, pour more sauce ove tomato. Bake at 400 degrees for 20 to 25 minutes. If not brown after 30 minutes, place under broiler for a few minutes. Wonderful for supper or luncheon. Serves 6.

Cheese Sauce for Macaroni Squares

2 T. Butter
2 T flour
1 c. milk
1/2 t. salt
1 c. cheese (American), grated

Melt butter, add flour, mix well, add milk a litter at a time and cook, stirring constantly until thick and smooth, ad salt and grated cheese. Continue to cook over low heat until cheese is melted.

Tip: Serve these squares with a green vegetable and salad. Serve extra cheese sauce separately. If sauce becomes too thick, thin it down with a little milk.

Pearl Tapioca Pudding

1/2 c. pearl tapioca
3 c. milk
1 1/2 T. butter
1 c. hot milk
2 egg yolks
1/3 c. sugar
1 T. grated lemon rind
1 1/2 GT. lemon juice
1/4 t. salt

Soak pearl tapioca in 3 c. milk for 12 hours. Cook after soaking in double boiler, stirring occasionally, until tapioca is soft. Stir in butter and hot milk. Beat egg yolks slightly, add sugar, lemon rind, juice and salt. Add these ingredients to the tapioca. Place in a greased baking dish. Bake at 325 degrees until pudding is firm, about 1 hour. Stir it once or twice. Cool slightly and if desired cover with a meringue. Bake with meringue at 300 degrees for 15 minutes.

Meringue

2 egg whites
4 T. sugar
1 t. vanilla

Beat egg whites until stiff, add sugar and continue beating until very stiff, add vanilla. Place on pudding and bake as above.