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.

June 22, 1954 Salmon Macaroni Supreme, Savory Cole Slaw, Old Fashioned Strawberry Shortcake

Salmon Macaroni Supreme

4 ounces Bravo elbow macaroni
1 2-oz can mushrooms
1 can condensed cream of celery soup
2/3 c. evaporated milk
1 pound can salmon
1/4 c. finely cut pimiento
1/2 c. grated American cheese
1 c. soft bread crumbs
2 T. butter, melted

Cook macaroni in boiling salted water until crispy tender. Drain mushrooms; combine mushroom liquid, celery soup and evaporated milk. Add macaroni, mushrooms, salmon, pimiento and grated American cheese. Turn into a greased 1 1/2 quart casserole. Toss together bread crumbs and melted butter; sprinkle around edge of casserole. Bake in moderate oven 350 degrees for 25 minutes. Serves 4 to 6.

Savory Cole Slaw

1/2 c. evaporated milk
1/4 c. sugar
1/4 t. salt
1/8 t. pepper
1/4 c. vinegar
3 c. finely cut cabbage

Combine evaporated milk, sugar, salt and pepper. Let stand 5 minutes to dissolve sugar. Gradually stir in vinegar. Pour over cabbage. Serve very cold. Serves 4-6.

From: Mrs. Conner, Emporium, Pa.

Old Fashioned Strawberry Shortcake

3 c. flour
4 1/2 t. baking powder
3/4 t. salt
1 T. sugar
1/2 c. shortening
3/4 c. milk (about)
2 T. butter
1 quart strawberries
1/2 c. sugar
Whipping cream

Mix and sift flour, baking powder, salt and the 1 T. sugar. Cut in shortening with pastry blender. Stir in milk gradually, mixing just enough to make a smooth dough. Kneed slightly. Divide dough in half. Pat one half in 7 or 8 inch pan, spread with butter, put other half, patted to fit, on top. Bake in hot oven 450 degrees F, 15 to 20 minutes. For individual shortcakes, cut dough in 12 2-inch rounds. Put together with butter. Place on baking sheet in hot 450 degrees 12 to 15 minutes.

Wash berries and hull. Crush berries and add sugar. Spread crushed fruit between layers of biscuits and over top. Garnish with whipping cream if desired. 6 servings.

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.

April 12, 1955 Seaburgers, Old Fashioned Sugar Cookies (Soft)

Seaburgers

"Something special for lunch"

1 7 oz. can lobster, crab, salmon or tuna
1/2 pound process sharp cheese
1/4 c. minced onion
1/4 c. chopped sweet pickle
1/2 c. catsup
1/4 c. mayonnaise
1 c. minced celery
2 t. salt
1/2 t pepper
2 T. minced pimiento
12 burger buns

Drain seafood; flake with fork, removing bones. Cut cheese into small chunks. Combine seafood, cheese, onion, pickle, catsup, mayonnaise, celery, salt, pepper, and pimiento. Mix well. Split burger buns crosswise without cutting all the way through, fill each with seafood mixture. Wrap each in foil or stand with cut side up in large casserole or roasting pan. Cover and bake at 350 degrees 20 minutes. Serve immediately in foil or casserole. Yield: 12.

Old Fashioned Sugar Cookies (Soft)

1/2 c. shortening
1/2 t. salt
1/2 t. soda
1/2 t. grated lemon rind
1/2 t. nutmeg
1 c. sugar
2 eggs
2 T. milk
2 c. flour
1 t. baking powder

Cream shortening, add salt, soda, lemon rind and nutmeg and blend well. Add sugar and cream mixture thoroughly. Add eggs and milk and mix well. Sift flour with baking powder; combine with creamed mixture. Drop from teaspoon onto lightly greased cookie sheet. Flatten by pressing with a damp cloth. Sprinkle with granulated sugar, bake at 375 degrees for 12 to 15 minutes.

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.

February 28, 1955 Low Calorie Dinner, Salmon Loaf with Golden Sauce, Dieters Cooked Dressing, Angel Food Cake Deluxe

Low Calorie Dinner

Salmon Loaf with Golden Sauce

Green Vegetables 2

Lettuce with Dieters Cooked Dressing

Angel Food Cake

Salmon Loaf with Golden Sauce

(4 oz. serving -- 175 calories)

1 1/2 c. milk
1 slice bread
4 T. butter
1 pound canned salmon
2 eggs
1/2 t. salt

Heat milk, bread and butter in double boiler until creamy. Crush salmon remove bones and break meat apart. Beat eggs with salmon, salt, milk, bread, butter, stirring well. Bake in greased bread pan 350 degrees 1 hour. Serves 4 to 6.

Golden Sauce

1 c. milk
2 T. shortening
2 T. flour
1/2 t. salt
1/3 c. grated carrot

Make white sauce of milk, shortening, flour and salt. Add grated carrot. Serve over salmon loaf.

Dieters Cooked Dressing

2 t. dry mustard
1 t. salt
Dash of paprika
2 T. sugar
1/2 T. unflavored gelatin
4 t. cold water
3/4 c. hot water
1 T. butter
1 well beaten egg
1/4 c. cider vinegar

Mix mustard, salt, paprika and sugar. Soften gelatin in cold water. Add hot water to mustard mixture and stir until blended. Add softened gelatin and butter; stir until gelatin dissolves. Stir hot mixture slowly into beaten egg. Return to heat and cook, stirring constantly until mixture thickens. Remove from heat, stir in vinegar. Pour into jar and cool. Makes 1 1/4 cups. Total calories, 300; per tablespoon, 15.

Angel Food Cake Deluxe

1 2/3 c. egg whites
1 c. plus 2 T. cake flour
3/4 c. sugar
1/2 t. salt
1 1/2 t. cream of tartar
1 c. sugar
1 t. vanilla
3/4 t. almond extract

About 1 hour ahead set out egg whites so they will be at room temperature. Sift flour, measure, resift with the 3/4 c. granulated sugar 5 times.  Set aside to use later. Beat egg whites until foamy, add salt and cream of tartar; Beat until egg whites stand in stiff peaks. Beat in the 1 c. sugar. Add extracts. Fold in flour and sugar mixture, gradually sifting over the egg whites. Use a rubber scraper for folding. Push batter into an UNGREASED 10 inch tube pan. With spatula cut complete square through batter without removing spatula. This breaks large air bubbles. Bake in moderate oven 375 degrees for 35 to 40 minutes. Invert pan for about 1 hour or until cold. 105 calories per serving (1/16 of 10 inch cake).