June 16, 1955 Liver With Mushrooms, Special Stuffed Baked Potatoes, Green Salad, French Dressing, Bran Muffins, French Strawberry Pie

Another Every Day Dinner Menu

Liver With Mushrooms

Special Baked Potatoes

Green Salad, French Dressing

Bran Muffins

French Strawberry Pie

Liver With Mushrooms

1 pound liver
2 T. chopped onion
3 T. bacon fat
1 c. mushrooms cut into pieces and sauteed in butter
1/2 c. sour cream
2 T. flour
1 t. salt
Dash pepper
1 c. meat stock or bouillon

Cut liver into cubes and brown with onion in fat. Simmer for 5 minutes. Add mushrooms and cream, blended with flour and meat stock. Add seasonings. Add more liquid if needed. Heat thoroughly and serve on toast.

Special Stuffed Baked Potatoes

6 potatoes
1 t. salt
1/4 c. hot milk
2 T. butter
1/2 c. grated American cheese
Paprika

Select large, uniform potatoes, scrub, bake in hot oven 425 degrees about 1 hour or until soft. Cut in halves lengthwise, scoop out the insides, mix with salt, milk and butter. Beat until creamy. Refill shells; sprinkle with cheese and paprika, bake in moderate oven 350 degrees 5 to 10 minutes.

Green Salad

Mix lettuce, endive, chicory, romaine, celery, watercress, or other salad greens in a salad bowl. Toss thoroughly with French Dressing.

French Dressing

1/3 c. honey
2 t. salt
1 T. dry mustard
1 T. Worcestershire sauce
Dash of Tobasco
1 t. paprika
2 T. tarragon vinegar
1/2 c. cider vinegar
1 can tomato soup
1 1/2 c. salad oil

Mix all ingredients. Put into a jar. Keep in refrigerator. Shake well before using.

Bran Muffins

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

Cream shortening and sugar well. Add unbeaten egg and beat well. Stir in bran and milk. Let soak until most of the moisture is taken up. Add sifted dry ingredients and stir only until flour disappears. Bake in greased muffin pans in hot oven 400 degrees about 30 minutes. Yield: 8 large or 12 small muffins.

French Strawberry Pie

1 baked pie shell (9 inch)
1 3-oz. package cream cheese
Cream
1 quart strawberries
1 c. sugar
3 T. cornstarch
1/2 pint heavy cream, whipped

Soften cream cheese with cream and spread on bottom of pie crust. Select best half of berries and arrange on top of cream cheese. Mash and cook remaining berries and put through sieve to extract juice. Combine sugar and cornstarch, add juice. Cook until thick and clear, stirring constantly. cool and pour over berries in the crust. Chill and when ready to serve top with whipped cream.

Note: Have you shopped at the White Star Market corner of Congress and Woodbine Streets? This modern grocery store is 100% self service. Whether you are looking for meat, vegetables, or anything in the grocery line, including specialties, you'll find the highest quality at the White Star. We are very proud to have them join "Home Cooking" as a sponsor.

Editor's Note: The White Star Market mentioned above has closed, but the building is still there. You can still see the old store.  It is shuttered, but the stars are still on each panel.  There appear to be apartments above the store.There is not much parking by today's standards.To see the inside of the market, view this original 1943 advertisement from Armstrong Flooring. A Rochester Ramble  gives more information on the store and both interior and exterior pictures.

May 24, 1955 Veal and Mushroom Casserole, Strawberry Sponge Shortcake

Veal and Mushroom Casserole

(Sauce for this is wonderful -- perfect for an informal supper. Serve strawberry shortcake for desert -- add a green salad -- French bread.

3 pounds veal steak, cut 1/2 inch to 1/3 inch thick
1/2 c. flour
1 1/2 t. salt
Dash pepper
2 t. paprika
3 T. Fluffo
1 4-oz. can mushrooms, sliced
1 bouillon cube
1 8 oz. can tomato sauce
1/4 c. chopped green pepper
10 oz. noodles
Parmesan cheese

Pound meat, cut into serving pieces. Combine flour and seasonings; coat meat in mixture. Brown in hot Fluffo. Place in 13 x 9 x 2" baking dish. Drain mushrooms, save liquid. Add water to mushroom liquid to make 1 c. Heat to boiling point. Dissolve bouillon cube in hot liquid. Pour over meat. Bake at 350 degrees 30 minutes. Combine tomato sauce, green pepper and mushrooms. Pour over meat and continue baking 15 minutes. Cook noodles in boiling salted water until tender, drain. Sprinkle parmesan cheese on meat just before serving; serve with buttered noodles.

Strawberry Sponge Shortcake

3 egg yolks
3 T. sugar
1/2 t. vanilla
3 egg whites
6 T. sugar
3/4 t. baking powder
1/4 t. salt
1 quart fresh strawberries, washed, hulled
Heavy cream, whipped
1/2 c. cake flour, sifted

Beat egg yolks until thick and lemon-colored; beat in 3 T. sugar gradually, add vanilla. Beat egg whites until they stand ion soft peaks, beat in 6 T. sugar and continue to beat until very stiff. Fold yolks into whites.Sift together dry ingredients, fold into egg mixture. Spread in UNGREASED 9" ring mold. Bake at 350 degrees 30 minutes. Turn upside down to cool. Remove from pan. Fill center with whole berries, sugared if desired. Top with a few unhulled berries. Decorate top rim of cake with a ruffle of whipped cream. (Use your pastry tube for a fancy edge.) Pass a bowl of extra whipped cream. Serves 8.

May 21, 1954 Stuffed Salmon Slices, Mushroom Stuffing

Stuffed Salmon Slices

2 large center cut slices salmon
Mushroom stuffing
1 c. scalded cream
2 T. butter
Salt and pepper

Put one of the slices of salmon in buttered baking dish, spread it thickly with mushroom stuffing, cover with second slice of salmon. Pour 1 cup scalded cream over stuffed fish, dot with butter, season with salt and pepper to taste. Bake in moderate oven 350 degrees for 30 to 40 minutes or until flesh is flaky but not dry, basting frequently with the cream.

Mushroom Stuffing

1 small onion, minced
1/4 pound mushrooms, thinly sliced
1/4 c. butter
2 c. soft bread crumbs
2 T. minced parsley
1/4 c. light cream
Fre drops lemon juice
Salt and pepper to taste

Saute onion and mushrooms in 1/4 c. butter for about 5 minutes over medium heat. Add remaining ingredients and blend well. Serve with fresh green peas and parslied potatoes.

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.