August 19. 1954 Cheese and Ham Souffle, Cardinal Salad Dressing, Mail Call Cookies, Peanut Butter Macaroons, Butterscotch Bars

Cheese and Ham Souffle

4 oz. Bravo elbow macaroni
1/2 c. ground cooked ham
1 c. grated Cheddar or Swiss cheese
1 T. chopped parsley
1/2 t. salt
3 eggs, separated

Cook macaroni according to directions on box until tender. Drain. Mix with ham, cheese, parsley and salt. Add well beaten egg yolks. Fold in well beaten egg whites. Pour into well buttered 1 1/2 quart baking dish. Bake in moderately slow oven 325 degrees for 35 to 40 minutes, or until puffed and slightly browned. Makes 4 servings.

Cardinal Salad Dressing

(something a little different for that tossed salad)

1/2 c.salad oil
1/4 c. vinegar
1/3 c. ketchup or chili sauce
2 T. lemon juice
2 t. onion juice
2 t. sugar
1 t. salt
1/2 t. paprika

Use any empty salad dressing jar with a screw top. Measure ingredients and put into jar. Shake well. Chill.

Mail Call Cookies

Boys and girls away from home appreciate cookies. But what a disappointment it must be when, on opening that package he finds the cookies in crumbs or worse, moldy. Here are some suggestions to check in packing and sending cookies.

1. Choose the right recipe.
2. If a drop cookie try to make them uniform in size.
3. Cut bar cookies evenly.
4. Be sure cookies are absolutely cold before packing; otherwise they mold.
5. To pack: use a strong cardboard box, wrap cookies in packets of six or eight in wax paper. Use shredded paper, pop corn or sugar coated cereal between packets and pack firmly. Wrap box snugly in heavy paper and tie with stout string.

Peanut Butter Macaroons

2 egg whites
3/4 c. sugar
1/4 t. vanilla
2 c. rice krispies
1/3 c. peanut butter

Beat egg whites until stiff. Fold in sugar gradually. Add flavoring. Fold in rice krispies and peanut butter. Drop by teaspoonfuls to a well-greased baking sheet. Bake at 375 degrees for 6 to 8 minutes.

Butterscotch Bars

2 eggs
1 c. brown sugar
1/2 t. grated orange rind
3/4 c. corn flakes
3/4 c. all-purpose flour
1 t. baking powder
1 c. chopped nuts

Beat eggs, add sugar and cook over hot water for 15 minutes, stirring constantly. Add rind and cool. Add remaining ingredients. Pour into greased 8 x 8 x 2 inch pan and bake at 350 degrees for 20 minutes.

April 20, 1955 Elegant Chicken Salad, Salad Dressing, Elegant, Taffy Tarts, Maine Sardine Rarebit

Elegant Chicken Salad

(Especially for a party)

1 small head lettuce finely chopped
1 c. celery, diced
1 1/2 pounds chicken cooked, sliced thin
3 T. French Dressing (Pfeiffers)
1 recipe of Salad Dressing, Elegant

Combine lettuce and celery. Moisten with French Dressing, toss well. Mound on 16 inch serving platter; cover with thin slices of chicken. Spread entire surface with Salad Dressing. Elegant. Garnish base with slices of tomatoes and cucumbers that have been brushed with French Dressing.

Salad Dressing, Elegant

1 t. lemon juice
1/4 c. cream
1/4 c. salad mustard
1 egg yolk
1 T. sugar
1/2 t. gelatin, unflavored
1 T. cold water
1 c. mayonnaise
2 T. finely chopped green onion
1/4 c. chopped chives or green onion stems
1/2 t. capers, well drained

Combine lemon juice, cream, salad mustard, egg yolk and sugar. Soak gelatin in cold water, let stand for 5 minutes then dissolve over simmering water. Add to first mixture. Add mixture slowly to mayonnaise, mixing well. Refrigerate dressing for at least 30 minutes before using. Stir occasionally to keep it uniform in consistency. Just before using add chopped onion, chives and capers. Blend well. Spread over entire surface of salad.

Note: For a very, very elegant salad, buy a turkey breast about 3 pounds or more and roast it. You will have nice slices, desirable for this salad. If salad dressing becomes too thick, let stand in pan of WARM water and stir gently until of proper consistency. If mixture should curdle place over hot water and stir until completely melted, then reset in refrigerator or over ice water. This salad may be put together and refrigerated several hours in advance. Wonderful for a party. Serves 8.

Taffy Tarts

Pastry (enough for 2 crust pie)
1 egg
1 c. brown sugar
3 T. butter
Pinch salt
1 t. vanilla
Whipped cream

 Make pastry. Line about 12 (2 1/4 inch across top) muffin cups lined with 4" pastry squares. To do this cut pastry into 4" squares with pastry wheel. Fit snugly each square into muffin cup, letting corners stand upright. Chill. Beat egg just until yolk and white are blended. Add sugar, while beating until just mixed, no longer. Stir in butter, salt and vanilla. Fill shells. Bake at 350 degrees 30 to 35 minutes. Cool slightly, remove from pans. Top with whipped cream. Makes 12.

Maine Sardine Rarebit

2 cans Maine Sardines (3 1/4 oz. size)
4 slices toast
2 T. butter
2 T. flour
1/2 t. dry mustard
1/4 t. salt
Dash pepper
1 c. milk
1 c. cheddar cheese grated

Melt butter in sauce pan. Add flour, mustard and seasonings. Blend well. Gradually stir in milk. Cook, stirring constantly until smooth and thickened. Add cheese, stir until cheese melts. Heat sardines in skillet, arrange on toast. Cover with sauce. Served 4.

February 3, 1955 Deep-Fat Fried Chicken (for a crowd), Fritter Batter, Applesauce Cake, Cabbage and Pineapple Salad, Cooked Salad Dressing

Deep-Fat Fried Chicken (for a crowd)

Use frying chicken legs, thighs, and breasts. Dip pieces of chicken in fritter batter. Lower gently into deep fat at 350 degrees, cook 10 minutes until browned. Drain on absorbent paper. Place pieces of chicken on rack in roasting pan. Cover and bake in moderate oven 325 degrees for about 1 hour or until tender. If you are cooking a large amount of chicken spread pieces in large dripping pan, cover with aluminum foil and bake as above.

Fritter Batter

1 c. flour
1/2 t. salt
1 egg slightly beaten
1 c. egg
1 T. shortening

 Sift flour and  salt. Combine beaten egg, milk and shortening; pour into flour mixture, stir until smooth.

Applesauce Cake

1/2 c. shortening
1 1/2 c. sugar
2 eggs
 c. thick applesauce
2 c. flour
1/4 t. salt
1 t. baking powder
1/2 t. soda
1 t. cinnamon
1/2 t. cloves
1 c. seeded raisins, chopped
1/2 c. nuts, chopped

Cream shortening and sugar, add eggs and beat well. Add applesauce, then sift dry ingredients. Beat until smooth, fold in raisins and nuts. Pour in batter, bake at 350 degrees for 50 minutes. This cake will remain moist for several days.

Cabbage and Pineapple Salad

2 c. shredded cabbage
1 c. crushed pineapple
Cooked salad dressing
1 T. lemon juice

Shred cabbage, crisp in ice water if necessary, drain well, drain pineapple thoroughly. Combine all ingredients with 1/3 c. of the salad dressing. Top with a dash of paprika. Serves 6.

Cooked Salad Dressing

2 T. flour
1 T. sugar
1 t. dry mustard
1 t. salt
Dash of cayenne
1 c. milk
2 egg yolks
1/3 c. vinegar or lemon juice

Mix flour, sugar, mustard, salt and cayenne in top of double boiler, stir in milk gradually. Cook over boiling water, stirring constantly until thickened. Stir a little of the thickened mixture into the slightly beaten egg yolks; add to the remaining hot mixture and cook over hot water for an additional2 minutes. Stir in vinegar or lemon juice. Chil. Makes 1 1/2 c.