August 11, 1954 Baked Liver Loaf, Lime Appetizer Salad, Pineapple Cream Pie

Baked Liver Loaf

1 lb. pork liver, sliced
3 T. fat
1/2 lb. fresh pork
1 medium onion
1 egg, well beaten
1 1/4 c. soft bread crumbs
1 t. salt
1/4 t. pepper
2 T. ketchup
1/2 c. tomato juice
2 T. lemon juice
3 slices bacon

Cook liver slowly in fat until firm. Put liver, pork and onion through food chopper. Combine with egg, bread crumbs, salt, pepper, ketchup, tomato juice and lemon juice. Pack into well greased 1 qr. round baking dish or loaf pan. Bake at 350 degrees for 1 hour. Makes 6 servings.

Lime Appetizer Salad

1 1/2 c. boiling water
1 pk. lime-flavored gelatin
3 T. vinegar
1/2 t. salt
1 c. cottage cheese
10 radishes, thinly sliced
1 cucumber, diced
1 onion, diced
Crisp salad greens
Mayonnaise

Add boiling water to gelatin, stirring until dissolved. Stir in vinegar and salt. Let cool. Add remaining ingredients, mix just enough to blend. Pour into 6 small molds or 8-inch square pan rinsed with cold water. Chill until firm. Serve with crisp greens and add dab of mayonnaise.

Pineapple Cream Pie

1/2 c. sugar
1/2 c. pineapple juice
4 egg yolks
2 t. unflavored gelatin
2 T. cold water
1 1/4 c. crushed pineapple
4 egg whites
1/2 c. sugar

Combine the 1/2 c. sugar with pineapple juice and slightly beaten egg yolks. Cook over hot water or very low heat until sugar is completely dissolved and custard coats a spoon. Stir constantly.* Add the thick gelatin mixture to very hot custard and keep over low heat, stirring until completely melted. Remove from heat, pour into bowl, add well drained crushed pineapple. Beat egg whites until they just cling to the bowl. Add the other 1/2 c. sugar and beat only until blended. Pour egg whites all at once into hot custard and fold over and over until well blended. Pour into a cold baked pie shell (9-inch), Let stand until cold. Refrigerate for several hours before serving. Spread top with 1 c. whipping cream before serving. Serves 6 to 8.

* Editor's Note.  While not mentioned, this would be a good time to bloom the gelatin in the cold water.

August 1, 1955 Mother's Delicious Pineapple Salad, Old Fashioned Chicken Salad, Date and Nut Bread, Chocolate Ice Cream Cups

Mother's Delicious Pineapple Salad

1 No. 2 can crushed pineapple
3/4 c. sugar
1/3 c. lemon juice
1 T. unflavored gelatin
1 c. cold water
1 c. Swiss cheese, grated
1/2 pint heavy cream, whipped

Combine pineapple, sugar and lemon juice. Boil 5 minutes. Dissolve gelatin in cold water. Add to fruit mixture and cool. When slightly thickened add the whipped cream and fold in Swiss cheese. Pour into large mold, loaf pan or individual molds. Slice if in mold. Serves 6 to 8.

Old Fashioned Chicken Salad

3 c. cubed chicken
1 1/2 c. cut up celery
1 t. lemon juice
1 t. salt
Dash pepper
3 hard cooked eggs, cut up
1/2 c. chopped sweet pickles
2/3 c. mayonnaise
1/4 c. slivered toasted almonds

Mix all ingredients except almonds together lightly with the mayonnaise. Sprinkle with toasted almonds. Decorate salad with radish roses and celery curls.

Date and Nut Bread

1 c. dates, cut up
1 c. boiling water
1 t. soda
1 c. brown sugar
1 T. shortening
1 egg
2 c. flour
1 c. walnuts, chopped
1/2 t. salt

Mix soda with dates, pour boiling water over dates, cool. Cream sugar and shortening, add egg, beat well. Add vanilla and salt. Stir in flour and nuts. Pour into well greased loaf tin. Bake 350 degrees for 1 hour.

Chocolate Ice Cream Cups

1/2 pound milk chocolate, cut in pieces
1 T. shortening

Melt chocolate over hot water. When almost melted remove from heat and beat until smooth. Add lukewarm, melted shortening and blend well. Let stand, beating occasionally until of good spreading consistency. Swirl mixture on the inside of paper baking cups. Use double or triple thickness of the paper cups to facilitate handling. As soon as the cups are coated, place in refrigerator for at least 30 minutes until chocolate is set. Peel off paper as soon as removed from refrigerator. Fill with your favorite ice cream or custard. Makes 8.

Note: When filling with ice cream for a decorative touch, garnish top with a large scroll of whipped cream, sprinkle with shaved chocolate or green pistachio nuts or omit cream and decorate with maraschino cherries cut to simulate a flower or shredded coconut. Keep in freezer, if desired, until serving time. You may fill with custard and keep in refrigerator several hours before serving.

July 28, 1955 Hot Potato Salad and Frankfurters, Pineapple Sherbert, Butterscotch Chip Brownies

Menu

"A Main Dish and Salad all in one for a Summer Supper"

Hot Potato Salad and Frankfurters

Crisp Celery      Carrot Sticks      Corn on Cob

Pineapple Sherbert

Chocolate Chip Brownies

Hot Potato Salad and Frankfurters

1/2 pound frankfurters
6 potatoes cooked in jackets (4 c. cubed)
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/4 c. bacon drippings
1/2 c. vinegar
1/4 t. dry mustard
1 t. salt
1/8 t. pepper
1 t. sugar
1 egg, beaten

Cook frankfurters in hot water 7 minutes; slice. Combine cooked cubed potatoes, green pepper and onion. Heat bacon drippings, add remaining ingredients, heat thoroughly. Pour over potatoes, toss lightly. Garnish with frankfurter slices. Serves 6.

Pineapple Sherbert

3/4 c. sugar
Dash salt
1/4 c. orange juice
1/2 c. sweetened pineapple juice
1 1/2 c. of top milk or light cream or 3/4 c. evaporated milk and 3/4 c. milk

Dissolve sugar and salt in fruit juices. Gradually add cream or milk, beating constantly. Freeze in refrigerator tray until almost firm, turn into chilled bowl and beat thoroughly. Return to tray and chill until form. May be frozen in ice cream freezer, using 4 parts of ice to 1 part salt. Makes 1 quart. Garnish with sprigs of mint.

Butterscotch Chip Brownies

1/2 c. shortening
1 c. brown sugar
1 egg, unbeaten
1 c. flour
1/2 t. baking powder
1/8 t. soda
1/4 t. salt
1 c. butterscotch bits
1/2 c. nuts
1 t. vanilla

 Cream shortening and sugar, add egg. Beat well. Stir together flour, baking powder, soda and salt. Add to first mixture. Add butterscotch or chocolate bits, nuts and vanilla. Spread in greased 8 x 8 x 2 inch baking pan. Bake at 350 degrees about 35 minutes. Cut in squares while warm.

July 20, 1955 Ham Mousse, Sally Lunn Bread, Pineapple Parfait Pie, Sweet Watermelon Pickles

Summer Supper

Ham Mousse

Potato Sticks      Garden Relishes

Sally Lunn Bread

Pineapple Parfait Pie

Beverage

Ham Mousse

2 c. cooked ham, ground
1/2 c. celery, finely chopped
1/4 c. green pepper, finely chopped
1/4 c. green olives, finely chopped
1/2 c. mayonnaise
1/2 t. salt
1/2 t. paprika
Dash cayenne
1 T.unflavored gelatin
1/4 c. cold water and 1/4 c. hot water
1 c. whipping cream, whipped

Combine ham, celery, olives, and mayonnaise. Add salt, paprika, mustard and cayenne.  Soften gelatin in cold water, dissolve in hot water. Add to meat mixture. Fold in whipped cream. Pour into oiled 1 1/2 quart mold, chill thoroughly. Serves 8 to 10.

Sally Lunn Bread

1 c. milk
4 T. butter
3 T. sugar
1/2 t. salt
1 yeast cake
1/4 c. lukewarm water
3 eggs, well beaten
3 c. flour

Scald milk, add butter, sugar and salt. Cool to lukewarm. Add yeast dissolved in lukewarm water. eggs and beat well. Stir in flour. Cover let rise until light. Fill buttered angel food cake pan. Let rise until double (about 1 hour). Bake at 375 degrees 50 to 60 minutes. Invert pan on cooling pan as soon as it comes from the oven. Serve warm. If desired, sprinkle sugar over top of cake just before baking.

Note: This recipe was brought to Virginia by colonial settlers from England and has become a favorite American recipe.

Pineapple Parfait Pie

From June Better Homes and Gardens

1 9-oz. can crushed pineapple
1 package lemon flavored gelatin
1/2 c. cold water
2 T. lemon juice
1 pint vanilla ice cream
1 9-inch baked pastry shell
Whipped cream and pineapple slices

Drain pineapple and add enough water to syrup to make 1 c. Heat syrup to boiling; add to gelatin; stir till dissolved. Add cold water, lemon juice. Cut ice cream into 6 pieces; add to liquid, stir until melted. Chill until mixture begins to set. Fold in pineapple; pour into cooled pastry shell, chill until firm. Trim with whipped cream and pineapple slices if desired.


For your pickle jar:

Sweet Watermelon Pickles

7 pounds cubed watermelon rind
2 c. water
2 c. vinegar
3 1/2 pounds sugar
1/2 t. oil of cinnamon
1/2 t. oil of cloves

Cover rind with water. Cook until you can pierce rind easily with a fork. Make a sirup of water, vinegar, sugar and oils. Pour syrup over rind and let stand overnight. Next morning pour off sirup and bring to a boil. Pour over rind. Repeat procedure 2 more times. Turn into sterilized jars. Makes 8 pints.

Note: To make a crisp pickle, soak rind first for 2 1/2 hours in 3 quarts water mixed with 3 T. slacked lime. Drain off lime water before adding water to cook.

Note: This recipe may be used for Cantaloups also.

July 4, 1955 Pineapples How To Prepare Fresh Pineapple, Orange and Fresh Fruit Pineapple Sherbert, Spanish Rice With Meat, Pineapple Cheese Cake

How To Prepare Fresh Pineapple

1. Slice off the plume of the pineapple.
2. Slice 1/2 inch off the base of the fruit
3. Stand pineapple on its base and slice off the skin vertical fashion just deep enough to remove peel. Pineapple eyes will still be in fruit.
4. Lay pineapple on its side and cut eyes out in a spiral V or trench fashion. All pineapples have eyes in the same design.
5. Slice pineapple in quarters lengthwise. Cut away the V-shaped core.
6. Cut peeled, de-cored quarters into chunks, wedges or strips.

Orange and Fresh Fruit Pineapple Sherbert

1 6-oz can frozen orange juice
2 c. milk
2/3 c. sugar
1 c. shredded ripe pineapple

Mash frozen juice, add milk and sugar. Stir to dissolve. Freeze in refrigerator tray until mushy. Turn into chilled bowl, beat. Add pineapple, return to refrigerator tray. Freeze until firm.

Note: To shred fresh pineapple make lengthwise and crosswise cuts cuts on whole pineapple just to the core, pull of shreds with fork.

Something For Lunch or Supper

Spanish Rice With Meat

1 pound ground beef
1 c. long grain rice
1/4 c. salad oil
1 clove garlic, mashed
2 c. cooked tomatoes
1 small can tomato paste
1.2 bay leaf
1 1/2 t. salt
Dash cayenne pepper
3 c. hot water
1 green pepper, cut into strips
1 t. chili powder
1 t. sugat
1 10 1/2 oz. can beef bouillon

Heat oil in skillet. Stir in rice and keep stirring to brown grains. Add garlic, celery and continue to stir and brown. Pour in tomatoes, tomato paste, bay leaf, salt and cayenne mixed with hot water. Stir well, cover. When mixture boils, reduce heat and simmer 10 minutes. Pan-fry beef until lightly browned. Add green pepper and stir until until lightly browned, remove from heat, stir in chili powder, sugar and bouillon. Now combine rice and meat mixture, simmer 30 minutes. Stir with fork and add a little water or tomato juice if necessary to keep from burning.

Note: Secret of this dish is the browning of the rice for added flavor and the slow cooking with combination of seasonings. Make this early if you wish and reheat in a slow oven at serving time. Serves 4 to 5.

Pineapple Cheese Cake

(Using Basic Cake Mix)

1 c. Basic Cake Mix
1 c. graham cracker crumbs
2 T. butter
2 eggs, separated
2 5-oz jars pineapple cheese spread
3 T. lemon juice
1 t. grated lemon rind

Combine crumbs and melted butter in a deep 8" pie pan. Pat evenly over bottom and sides of pan. Beat egg whites until stiff. Combine Basic Mix and cheese in a bowl. Beat 1 minutes at medium speed with electric beater or 150 strokes by hand. Add lemon juice, rind and egg yolks. Beat 2 additional minutes at medium speed or 300 strokes by hand. Fold in beaten egg whites. Pour into crumb-lined pan. Bake at 325 degrees for 30 minutes. Turn off heat and open door, remove cake after 15 minutes. Serve warm or chilled.

January 4, 1955 Basic Cookery Lesson No. 1 Muffins Quick muffins

Today and every Tuesday for a time, I thought we might have some lessons in BASIC COOKERY. Let me know how you like this idea. Lesson One today is on muffins.

EVERY MONTH.............IS MUFFIN MONTH

Quick muffins

2 c. flour
3 t. baking powder
1 t. salt
2 T. sugar
1 egg, beaten
1 1/4 c. milk
1/3 c. Planter Peanut Oil

Combine dry ingredients in sifter and sift into a bowl. Make a well and add remaining ingredients. Stir only enough to dampen flour -- you WANT a lumpy batter. Fill greased muffin pans only 2/3 full. Bake in hot oven (400 F.) about 30 minutes.

YOUR MUFFIN CALENDAR

JANUARY: SWISS CHEESE MUFFINS. Mix 1 c. grated cheese with dry ingredients. Sprinlke tops with a few shavings of coarsely grated cheese.

FEBRUARY: BACON MUFFINS. Add 1/3 c. crushed bacon bits (cooked, drained and crushed).

MARCH: PINEAPPLE MUFFINS: Add 3/4 c. crushed, drained pineapple when stirring in milk.

APRIL: DATE MUFFINS.  Add 2/3 c. chopped dates, maybe a few nuts.

MAY: CHERRY MUFFINS. Add 1 c. pitted, chopped cherries. Increase sugar by 2 T. Fresh cherries may be used in May. Frozen or canned cherries may be used. Frozen cherries must me thawed. Frozen or canned cherries, well drained.

JUNE: BLACKBERRY MUFFINS. Increase sugar by 2 T. Sprinkle berries with 3 T. flour, just before filling muffin tins. Use 3/4 c. berries.

JULY: BLACKBERRY MUFFINS. Increase sugar to 1/2 c. for blueberry muffins are always sweet. Sprinkle 3/4 c. berries with 3 T. flour, stir in just before filling muffin tins.

AUGUST: BING CHERRIES. Seed, chop. Sprinkle with 3 T. flour. Add last. Use 3/4 c. chopped cherries.

SEPTEMBER: PEACHES, ripe this month. Peel, seed and chop, enough to make 2/3 c. Stir in with milk.

OCTOBER: CRANBERRY MUFFINS. Double sugar, add 1/2 c. whole fresh berries.

NOVEMBER: PECAN MUFFINS. Double sugar, add 2/3 c. chopped nuts. Sprinkle sugar and more nuts on top of muffins before baking. Sprinkle lightly with cinnamon when they come out of oven.

DECEMBER: SALAMI MUFFINS.  Tear 3 thin slices of salami into dime sized bits. Add to muffin batter. Result? A pleasant surprise in a month where all surprises are good ones.

A Very Special Muffin Recipe -- Good

2 c. flour
1 1/2 t. soda
1 t. salt
1/2 c. sugar
2 c. bran
2 eggs well beaten
1/4 c. buttermilk
1/4 c. melted shortening
4 c. thinly sliced ripe bananas (6 to 8)

Sift together flour, soda, salt and sugar. Add bran and mix well. Combine eggs, milk, shortening and bananas. Add to dry ingredients, mixing only enough to dampen the flour. Turn into well greased muffin pans. Bake at 375 degrees 30 to 35 minutes. Makes 16 large muffins.

Trudy's Tips:

1. Never over beat muffin batter, it makes tough muffins.
2. Remove muffins from pans immediately after baking.
3. Always serve muffins PIPING HOT.
4. If you bake muffins in advance you may pop them into the oven for 5 minutes before serving.
5. If you have a home freezer, bake muffins, cool, wrap in aluminum foil. When needed, place in oven frozen for about 30 minutes. They taste like freshly baked ones. Do not remove foil while heating.