August 13, 1954 Salmon Salad Surprise Loaf, Frosty Lemon Fruit Bars, Orange Sherbert

Salmon Salad Surprise Loaf

1 loaf unslided bread
4 hard cooked eggs, chopped
1 pound can salmon, flaked
1 T. lemon juice
3/4 c. chopped celery
1 t. salt
2/3 c. mayonnaise
1 T. chopped green pepper

Remove crusts from bread to make an even box shaped loaf. Cut 1 slice, 1/2" thick, lengthwise of loaf and save for top. Hollow out center of loaf, leaving side walls and bottom at least 1/2" thick, saving center of loaf for bread crumbs for stuffing. Place loaf on cookie sheet. Combine remaining ingredients and blend well. Place in loaf. Replace top of loaf.

Loaf Topping

1/4 pound cream cheese
1/2 c. mayonnaise (about)
1/4 t. Worcestershire sauce
1 hard cooked egg

Soften cream cheese. Add enough mayonnaise to make a soft spread. Add Worcestershire sauce and blend well. Spread a thin layer over top and sides of loaf. Garnish top of loaf with sliced eggs and olives. Place in refrigerator for several hours to chill. To serve cut in 1 inch slices. Makes 12 slices.

Frosty Lemon Fruit Bars

1 egg yolk
1/4 c. brown sugar
1/4 c. molasses
1/2 c. sour cream or soured evaporated milk*
1 1/2 c. flour
1/2 t. baking powder
1/4 t. soda
1/4 t. salt
1/2 t. ginger
1/2 c. walnuts, chopped
White icing

* To sour evaporated milk: Add 1 1/2 t. vinegar or lemon juice to 1/2 c. evaporated milk

Blend together with egg yolk, brown sugar and molasses. Mix well. Blend in sour cream. Sift together the flour, baking powder, soda, salt and ginger and blend into egg yolk mixture. Add dates and nuts. Spread in lightly greased 9" square pan. Bake at 400 degrees for 15 minutes. Cut into bars 1 x 2". Leave in pan to cool, then spread with icing.

Icing

1 egg white
1 c. confectioners sugar
Dash of salt
1/4 t. lemon juice

Beat egg white well. Add sugar gradually. Add lemon juice. Mixture will be runny. Spread icing over bars and when dry on top, but still soft, remove bars from pan.

Orange Sherbert

2 c. sugar
3 c. water
2 c. orange juice
1/2 c. lemon juice
2 egg whites, stiffly beaten

Mix sugar and water and cook for 5 minutes. Cool and add orange and lemon juice. Pour into trays and freeze in refrigerator freezing compartment until a firm mush. Beat until smooth and fluffy. Fold in beaten egg whites. Return to freezing compartment and freeze 1 to 2 hours.

March 22, 1955 A Quick Meal From Your Freezer Ocean Perch Piquant, Baked Corn, French Fried Potatoes, Orange Sherbert

Dinner Menu

Ocean Perch Piquant

French Fried Potatoes

Baked Corn

Orange Sherbert

Ocean Perch Piquant

1 pound package frozen ocean perch fillets
 1/4 c. butter, melted
1 t. grated onion
2 T. lemon juice
1 t. salt
1/4 t. thyme
1 T. chopped parsley

Place wrapped package of perch in cold water for 5 minutes. Separate the fillets and arrange in a single layer, skin side down, in greased 10 x 6 inch baking dish. Combine butter, onion, lemon juice. salt and thyme. Pour over fish. Bake at 400 degrees for 20 minutes. Sprinkle with parsley. Serve at once.

Baked Corn

1 package frozen whole kernal corn
1/4 c. light cream
1/4 t. salt
Dash of pepper
2 T. butter

Place unthawed corn, cream, salt and pepper in a 1 quart casserole. Dot with butter; cover. Bake in moderately hot oven 400 degrees with fish for 20 to 30 minutes. Toss lightly with form before serving.

French Fried Potatoes

Arrange on shallow baking dish and bake with fish and corn at 400 degrees for 20 to 30 minutes.

Orange Sherbert

1 T. unflavored gelatin
2 c, milk
1 1/4 c. orange juice
1/4 c. lemon juice
2/3 c. sugar
1/2 c. light corn syrup
Dash of salt
Few drops yellow food coloring

Soak gelatin in 1/2 c. of the milk for 5 minutes. Place on low heat until gelatin dissolves, stirring constantly. Remove from heat and let stand. Combine orange juice, lemon juice, sugar, syrup and salt. Stir until sugar is dissolved. Blend with the 1 1/2 c. of milk and the gelatin mixture. Add coloring. Pour into 2 ice trays and place in freezing compartment of refrigerator. Set control at coldest position, freeze to mush (about 1 hour). Turn into chilled bowl, beat until smooth.

To Freeze: Pour into liquid-tight containers, label and freeze.