June 20, 1955 Cube Steaks "County Style", Twice-Fried Potatoes, Garden Salad Molds, Butterscotch Ice Box Cookies, Low Calorie Orange Ice

Cube Steaks "County Style"

 4 cube steaks
3 T. shortening
Flour
Salt and pepper
1 onion, chopped
2 T. vinegar
1 T. brown sugar
1/2 c. ketchup
1 T. Worcestershire sauce
1/4 c. water

Melt shortening in skillet. Dip steaks in flour, sprinkle with salt and pepper and brown with onion. Add all remaining ingredients. Cover and cook slowly until meat is fork tender, about 15 minutes.

Twice-Fried Potatoes

First frying 375 degrees.....Second frying 400 degrees

Four large potatoes, washed, pared and cut into lengthwise strips, the length of the potato and about 3/8 inches deep. Dry peeled, sliced potatoes in clean tea towel. Divide into two equal amounts. Fry in deep fat until potatoes are tender but not brown, about 3 minutes. Drain on absorbent paper. Cook remaining potatoes in the same manner. Place in refrigerator until ready to use. To brown potatoes at serving time, reheat fat. Place half of the potatoes in fry basket and carefully lower into fat. Fry until crisp and brown, about 2 minutes. Brown remaining potatoes in same way. Drain on absorbent paper. Sprinkle with salt, serve at once. You can prepare  French Fried potatoes for a crowd this way and save last minute confusion. You may place the fried potatoes in a shallow pan, place in oven at about 300 degrees F, and leave oven door slightly ajar. They will stay hot while you continue to fry remaining potatoes.

Garden Salad Molds

1 pk. lemon gelatin
1 3/4 c. hot water
3/4 t. salt
3 T. lemon juice
2 T. vinegar
1 c. diced celery
1/2 c. diced cucumber
1/4 c. green pepper strips
2 T. diced raw carrot
1 T. finely chopped green onion

Dissolve gelatin in hot water; add salt, lemon juice and vinegar. Chill until partially set. Fold in vegetables. Pour onto individual molds; chill until firm. Unmold on lettuce. Serve with mayonnaise or salad dressing. Serves 6-8.

Butterscotch Ice Box Cookies

1/2 c. butter
1 c. brown sugar
1 egg
1/2 t. vanilla
1 3/4 c. flour
1/2 t. soda
1/2 t cream of tartar
1/2 c. finely chopped nuts

Cream butter and brown sugar, add egg, slightly beaten. Add vanilla. Sift together flour, sode and cream of tartar. Add to creamed mixture. Stir in nuts. Form into rolls. Chill thoroughly in refrigerator before slicing. Place on ungreased cookie sheet. Bake at 375 degrees 8 to 10 minutes.

Low Calorie Orange Ice

1 T. unflavored gelatin
1 1/2 c. water
2 t. grated orange rind
3/4 c. orange juice
2 T. lemon juice
12 non-calorie sweetening tablets

Soften gelatin in 1/2 c. water. Boil remaining water with orange rind 2 minutes. Remove from heat. Add softened gelatin and stir until thoroughly dissolved. Stir in orange and lemon juice. Add sweetening tablets. Blend Pour into freezing tray, set control for coldest, fastest freezing until firm, stir every 15 minutes, until mixture begins to hold its shape. When frozen, spoon into serving dishes.

June 17, 1955 Baked Stuffed Fillets or Steaks, Bread Stuffing, Potato Fans, Oven Steamed Carrots, Lemon Souffle, Citrus Salad, Choco-Mint Chiffon Pie

Friday's Oven Meal

Baled Stuffed Fillets or Steaks

Potato Fans      Oven Steamed Carrots

Citrus Salad

For Sunday . . . an added attraction Choco-Mint Chiffon Pie

Baked Stuffed Fillets or Steaks

2 fillets or steaks, about 1 pound each
1 t. salt
1/8 t. pepper
1/4 c. butter
3 slices bacon, optional
Bread stuffing

Remove skins from fillets if the have not already been removed. Sprinkle both sides of fish with salt and pepper. Place one fillet or steak in well greased baking pan. Place stuffing on the fish, cover with remaining fillet or steak. Fasten together with toothpicks or skewers. Brush top with melted butter, lay slices of bacon on top. Bake at 350 degrees for 30 to 40 minutes or until fish flakes easily when tested with a fork. Remove carefully to a hot platter, take out fasteners, garnish with lemon wedges. Serve with a cream or mushroom sauce or plain. Serves 6.

Bread Stuffing

2 T. chopped onions
1/3 c. celery, chopped
1/4 c. butter
1/2 t. salt
Dash pepper
1/2 t. sage
2 c. day-old bread crumbs

Cook onions and celery in butter until tender but not brown. Add cooked vegetables and seasonings to bread crumbs, mix thoroughly. If dressing seems dry, add 2 T. water or milk.

Potato Fans

Peel and thinly slice medium sized potatoes about 1 potato per serving. Arrange fan-shape in large, shallow, well buttered baking dish. Have potato slices overlap each other. Season with salt and pepper. Pour melted butter over all, being sure to cover each slice. Use about 1/2 c. butter for 6 potatoes. Bake at 350 degrees until tender and golden brown -- about 45 minutes.

Oven Steamed Carrots

Wash carrots and cut in half lengthwise, if small leave whole. Place in casserole with 1/4 c. water and 1/2 t. salt. Cover and bake at 350 degrees about 45 minutes. Whole carrots may require 60 minutes.

Lemon Souffle

1 c. sugar
Dash salt
2 T. flour
2 T. butter
2 lemons, juice and rind
3 eggs, separated
1 c. milk

Mix sugar, salt and flour. Add butter, lemon juice and rind. Add beaten yolks blended with the milk. Beat well. Fold in stiffly beaten egg whites. Pour into well buttered casserole, place in a pan of boiling water and bake for 25 minutes at 350 degrees.

Citrus Salad

Arrange alternate sections of fresh oranges and grapefruit and crisp salad greens. Serve with French Dressing.

Choco-Mint Chiffon Pie

"Sunday's Dessert"

1 T. unflavored gelatin
1/4 c. cold water
2/3 c. crussed peppermint candy
1 1/2 c. milk
3 egg yolks
1/4 c. sugar
Dash salt
3 egg whites
1 sq baking chocolate, grated
1/4 t. peppermint extract or few drops oil of peppermint

Soften gelatin in cold water. Place candy and milk over low heat, stirring until candy melts. Beat egg yolks slightly. Add 2 T. of the sugar and salt. Stir in part of hot milk, add to remaining hot milk. Cook until mixture coats a spoon. Stir in gelatin. Beat egg whites until stiff. Add remaining 2 T. sugar. Fold egg whites, half of grated chocolate, and peppermint flavoring into gelatin mixture. Pour into baked pie shell and garnish with rest of grated chocolate.

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.

June 14, 1955 Fish Souffle, Garlic French Bread, Cabbage Salad, Macaroon Pineapple Pudding

A Special Luncheon Menu

Fish Souffle

Garlic Buttered French Bread

Cabbage Salad

Macaroon Pineapple Pudding

Fish Souffle

3 T. butter
3 T. flour
1/4 t. salt
1/4 t. pepper
1/4 t. paprika
1 1/2 c. milk
3 eggs
1 c. tuna fish, crab meat or other cooked fish

Melt butter, add flour and seasonings and cook until frothy. Add milk and bring to boiling point. Pour onto slightly beaten egg yolks. Add fish and fold in stiffly beaten whites. Pour into greased casserold dish.  Bake at 375 degrees 30 to 35 minutes.

Garlic French Bread

1 loaf French bread
1/2 c. butter
1 clove garlic, cut in half
1/4 t. dried savory
1/4 paprika
1/2 t. celery seed
1/2 t. dried thyme
Dash cayene

Cut bread into slices on the diagonal, being careful not to cut all the way through. Cream butter, add garlic and seasonings, let stand 15 minutes. Remove garlic. Spread one side of each slice of bread. Wrap in aluminum foil, place on baking sheet and bake at 400 degrees for 10 to 15 minutes. SERVE HOT.

Cabbage Salad

3 c. shredded cabbage
1/4 c. chopped pimiento
1/4 c. chopped green pepper
1 T. minced onion
1/2 t. salt
1/2 c. mayonnaise

Combine all ingredients, toss lightly with a fork. Serve immediately.

Macaroon Pineapple Pudding

"Milk puddings help you to get your milk quota."

1 pint milk
1 t. salt
1/2 c. powdered sugar
1 T. unflavored gelatin
2 T. cold water
1/2 c. drained crushed pineapple
1/2 c. cut drained maraschino cherries
3 eggs, separated
1/2 t. almond flavoring
1 1/2 c. macaroon crunch
1/2 pint whipping cream
2 T. powdered sugar

Beat egg yolks; add 1/2 c. powdered sugar and salt. Scald milk, add to egg yolk mixture carefully and cook over medium heat until mixture coats a spoon. Dissolve gelatin in cold water and add to custard. Stir thoroughly. Add almond flavoring and macaroon crunch. Beat egg whites until stiff and add to mixture, stirring well. Cool. Whip cream and add 2 T. powdered sugar. Add to pudding with crushed pineapple and cherries. Stir occasionally during the time it is setting. Garnish with whipped cream.

June 10, 1955 Sunday Supper Salad, Seafood Rarebit, Big Round Rolled Sugar Cookies

Sunday Supper Salad

2 c. cooked chicken, chopped
1 c. canned corn
1 small onion, diced
1 can kidney beans, drained
1/2 t. salt
2 hard cooked eggs
1/2 c. chopped celery
Juice of 1/2 lemon
1/2 c. mayonnaise
1 red apple, diced, not peeled
1/2 c. cream, whipped

Mix all together except whipped cream, lastly whip cream and fold in. Place in bowl and store in refrigerator for several hours before serving. Serve in lettuce cups.

Seafood Rarebit

2 T. butter
1/4 c. flour
1/4 t. dry mustard
1/2 t. salt
Dash pepper
2 c. milk
1 7 oz. can tuna
2 c. grated cheese
1 t. Worcestershire sauce
1 1/2 c. chow mein noodles

 Melt butter, stir in flour, salt and pepper. Blend in milk. Cook until thick and smooth, stirring constantly. Add tuna, cheese and Worcestershire sauce. Cook until cheese melts and sauce is steaming hot. Seve over heated chow mein noodles. Serves 6.

Big Round Rolled Sugar Cookies

Make a batch of these this weekend. Made with sour cream, they have a wonderful flavor. Makes 2 1/2 dozen.

1/2 c. butter
1 c. sugar
1 egg
3 1/4 c. flour
1 t. soda
1/2 t. salt
1 t. baking powder
1/2 t. grated orange rind
1/2 c. thick sour cream
Granulated sugar

Cream butter, and sugar and cream together until light and fluffy. Add egg, mix well. Sift dry ingredients. Add grated orange rind to first mixture. Add dry ingredients alternately with sour cream. Chill 1 hour. Roll out on lightly floured board 1/4" thick. Cut in rounds at least 2 inches in diameter. Place on ungreased cookie sheet at least 1" apart. Sprinkle tops with granulated sugar. Bake 10 minutes at 400 degrees.

Note: You may use 1/2 t. nutmeg instead of orange rind if you prefer.

May 2, 1955 Mushroom Casserole, Jellied Cherry and Grapefruit Salad, Bitter Chocolate Sauce

Mushroom Casserole

3 T. butter
1 lb. fresh mushrooms
1/4 c. butter
1/4 c. flour
1/2 t. salt
Dash pepper
2 c. light cream
4 hard cooked eggs, sliced
1/2 c. stuffed olives, sliced
2/3 c. buttered bread crumbs

Melt 3 T. butter and saute mushrooms until lightly browned. Mushrooms should be washed and sliced, using both stems and caps. Melt the 1/4 c. butter; add flour, salt and pepper. Cook until frothy, add cream gradually, stirring constantly until thick and smooth. Place layers of mushrooms, eggs, and olives alternately in well greased casserole. Pour cream sauce over all and top with buttered bread crumbs. Bake at 400 degrees for 30 minutes or until lightly browned. 6 servings.

Jellied Cherry and Grapefruit Salad

1 T. unflavored gelatin
1/4 c. cold water
3/4 c. hot water
1/4 c. sugar
1/8 t. salt
1/4 c. lemon juice
1 c. finely diced celery
1/4 c. maraschino cherry juice
1/3 c. maraschino cherries
1 c. diced fresh grapefruit sections and juice

Soften gelatin in cold water, dissolve in hot water. Add sugar and salt. Stir. Add lemon and cherry juices; cool. When mixture begins to thicken add cherry and fruit. Turn into individual molds. Chill. Unmold onto greens.

Bitter Chocolate Sauce

1 1/4 c. cocoa or 4 sq. chocolate, melted
1/4 t. salt
3/4 c. sugar
2 T. flour
1/2 c. light corn syrup
1/2 c. milk
2 T. butter
1 T. vanilla

Mix cocoa or chocolate with salt, sugar and flour. Add corn syrup and milk, place over hot water. Stir until sugar is dissolved. Cook 15 minutes. Add butter and vanilla. Serve hot or cold. May be stored in refrigerator and reheated as needed.

Note: Every morning you watch us prepare food in our beautiful R.G. and E. kitchen. These recipes are some from their Home Service Department. For a Bridge Party they suggest: Mushroom Casserole, Jellied Cherry and Grapefruit Salad, Angelfood Cake with Bitter Chocolate Sauce and Coffee. Delicious, don't you think?

April 29, 1955 Fish Fillets Mornay, Glorious Salad, Peach Cake

Fish Fillets Mornay

1 1/2 pounds fish fillets
3/4 t. salt
4 T.butter
4 T. flour
1/2 t. dry mustard
1/4 t. paprika
1 1/2 c. milk
1/2 c. grated Parmesan cheese or 1 c. grated sharp cheese

 Arrange fish fillets in greased baking dish or oven proof platter. Sprinkle with salt. Melt butter, and flour and mustard, stir until well blended, add milk slowly, stir over low heat until mixture thickens. Add cheese, stir until cheese melts. Pour over fish, bake at 450 degrees for 10 minutes until fish flakes with a fork and sauce is bubbly and brown.

Glorious Salad

from Mrs. Mark Baker, Webster, N.Y.

1 pk. lemon jello
1 c. boiling water
1 can crushed pineapple (No. 2)
1/2 pound marshmallows, quartered
1 small bottle maraschino cherries
1 pound cottage cheese

Dissolve jello in boiling water. Cool slightly, add remaining ingredients. Pour inti individual or large mold. Serves 6 to 8.

Peach Cake

(This recipe in Cooking With The Experts)

2 c. flour
3/4 t. baking powder
1/2 t. soda
3/4t. salt
1/2 t. nutmeg
1 c. canned peaches, mached
1/3 c. milk
1/2 t. vanilla
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1/2 c. chopped nuts
1/8 t. ginger
1/2 t. cloves
1/4 t. cinnamon

Sift flour, baking powder, soda, salt and spices. Cream shortening, add sugar and blend well. Add eggs unbeaten one at a time, beat well. Combine peaches and milk. Add flour mixture alternately with peach mixture. Add nuts and vanilla. Pour into greased and floured 8 x 8 inch pan. Bake at 350 degrees for 1 hour.

April 29 and April 30, 1954 Rainbow Salad Platter, English Cherry Tartlets

April 29, 1954

Guest: Mr. Andrew Ruff from National Livestock and Meat Board.  No recipes were provided.


April 30, 1954

Guest: Miss Mary Crumk from national Canners Association, featuring the following recipe:

Rainbow Salad Platter

1 1 pound can of asparagus spears
1 12 oz. can whole kernel corn
1 1 pound can peas
1 No. 2 can shoestring carrots
1 8 oz. can whole onions
1 4 oz. can pimiento
French dressing

Drain liquid from asparagus, corn, peas and carrots. keeping vegetables in cans. Spoon 3 T. french dressing over each vegetable, do not stir. Place cans in refrigerator, chill several hours.Arrange bundles of asparagus spears for first row, wrapping each bundle with 2 strips of pimiento. Use corn in second row and peas in third row. Arrange carrot sticks on fourth row. Do not have space between rows. Yield: 6 servings.

English Cherry Tartlets

Basic dough for tartlets:

1/4 c. butter
1/4 c. sugar
1 c. flour combined with 1/4 t. soda
1 large egg
1/2 t. vanilla

Beat butter until creamy, add sugar, a little at a time, then egg and beat well for 2 minutes. Add vanilla and last flour combined and sifted with baking soda. Beat only until smooth when adding flour. Grease very small cupcake molds that measure 3/4 inches deep and 2 inches wide at top lightly with shortening. Place 1 scant tablespoon of dough in each with damp finger or spread evenly on bottom and sides. Store in refrigerator while preparing Filling for English Cherry Tartlets.


Filing for Tartlets:

2/3 c. cream cheese
1/4 c. sugar
1 T. soft butter
1 egg
Grated rind 1 lemon
Thick cherry preserves or jam

Place about 1/2 t. cherry preserves or jam on bottom of each tartlet. Beat cream cheese, sugar, butter, egg and rind only until smooth. Pour mixture into each mold, having it come up almost to top. Bake at 350 degrees F. for 20 minutes then bake 10 more minutes at 400 degrees until tops are golden brown. When they are done, remove from oven and tun over gently onto waxed paper. Let stand until cold. When ready to serve, sprinkle well with confectioners sugar and place about 1 level teaspoon preserves on top of each. This recipe will make 16 to 18 tartlets of medium size. They are best served the same day they are made.

March 2, 1955 Midnight Lunch Suggestions Cheese Bacon (Open Sandwich), Grilled Lobster Sandwich, Man's Special, Frosty Fruit Salad, Jiffy Devils Food Cake

Sandwiches

No. 1 Cheese Bacon (Open Sandwich)

2 eggs well beaten
2 c. shredded sharp cheese (1/2 pound)
3/4 t. worcestershire sauce
1/2 t. salt
1/4 t. paprika

Combine all ingredients. Spread on untoasted side of 6 slices of bread (toasted on one side). Top each with 2 half strips of bacon. Place under broiler until cheese melts and bacon is crisp. Makes 6 sandwiches.

Tip: Prepare cheese mixture hours in advance, bread can also be toasted on one side in advance.

No. 2 Grilled Lobster Sandwich

1 c. chopped lobster
1/4 mushroom soup
2 hard cooked eggs, chopped
Salt and pepper to taste

Use caned or fresh lobster meat. Combine all ingredients and mix well. Spread on untoasted side of bread (toasted on one side). Broil until brown. Makes 6 sandwiches.

No. 3 Man's Special

1 can tomato soup
1/2 pound cheese
2 egg yolks, beaten
1 T. horseradish
8 slices boiled ham

Simmer soup until quite thick. Add grated cheese and stir until melted. Add beaten egg yolks and cook for 1 minute. Remove from heat, add horseradish; cool. Spread on untoasted side of bread (toasted on one side), top with thin slices of boiled ham; broil until ham is crisp and browned.

Frosty Fruit Salad

3 T. mayonnaise
1 pk. cream cheese (3 oz.)
1 c. orange sections, cut in thirds
1 c. diced peaches
1 c. drained crushed pineapple
1 c. chopped walnuts
1/2 c. maraschino cherries, cut in halves
1 c. whipping cream

Blend mayonnaise and cheese together. Combine with all fruits and nuts. Whip cream, fold into fruit mixture. Pour into custard cups. Set custard cups in freezing compartment of refrigerator for about 3 hours or until frozen. When salad is frozen, unmold individual salads by slipping a spatula inside custard cups around salads. Serve on salad greens. Makes 12 servings (5 oz. custard cups).


Quick Desert Suggestion:

Jiffy Devils Food Cake

1 c. sifted flour
3/4 c. sugar
3/4 t. baking powder
1/4 t soda
1/2 t. salt
1/4 c. cocoa
1/3 c. shortening
1/2 c. water
1/2 t. Vanilla
2 eggs

Sift together flour, sugar, baking powder, soda, salt and cocoa. Add shortening, water and vanilla. Beat briskly for 2 minutes, by hand or with electric mixer. Add eggs and beat for 2 more minutes. Pour into well greased 1 1/2 quart casserole 7 1/2 inches in diameter. Bale 1 hour at 300 degrees. Serves 10 to 12.

Speedy Frosting

2 T. butter
2 c. sifted confectioners sugar
3 T. cream
1/2 t. vanilla
Walnut or pecan halves

Put butter in mixing bowl, add sugar alternately with cream, beat thoroughly. Add vanilla and spread on top of cooled cake. Decorate with walnut or pecan halves.