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).

February 25, 1955 Fish Sticks with Spanish Rice, Chocolate Almond Pie, Graham Cracker Crust

Fish Sticks with Spanish Rice

Arrange 1 package of frozen fish sticks on a baking sheet and follow directions on package for cooking. Serve on a platter with Spanish Rice.

Spanish Rice

1 onion, finely chopped
q green onion, finely chopped
1/4 c. diced celery
1/4 c. butter
2 c. cooked tomatoes
2 t. salt
1/8 t. pepper
3 c. cooked rice

Saute onion, pepper and celery in butter. Add tomatoes, salt and pepper and cook slowly for 15 minutes. Stir in cooked rice and heat through. Garnish with pepper rings and arrange on platter with fish sticks.

Tip: If desired you may use raw rice. Combine all ingredients as above using 1 c. raw rice instead of 3 c. cooked rice and 1 additional cup of liquid (water or tomatoes may be used). Cover and simmer for about an hour or until rice is tender. With this method it may be necessary to add more water near end of cooking period.

Chocolate Almond Pie

4 5-cent almond bars (Editor's note, roughly 6 oz. total)
16 marshmallows
1/2 c. milk
1/2 pt. whipping cream

Melt chocolate, marshmallows in milk in double boiler. Cool and when mixture begins to thicken fold in whipped cream. Pour mixture into graham cracker crust (8 inch). Chill.

Graham Cracker Crust

1/4 c. butter
3 T. sugar
1 c. graham cracker crumbs (about 12)

Melt butter, add sugar and crumbs. Pat into well greased 8" pie pan. Bake at 375 degrees for about 8 minutes. Cool thoroughly before adding filling.

February 24, 1955 Pastry Mix, Pecan Squares, Special Meat Loaf, French Fried Potatoes in the Oven

Pastry Mix

8 c. flour
1 T. salt
1 pound lard or vegetable shortening

Sift flour and salt, cut in lard or shortening as for pie crust until mixture resembles fine meal and some pieces of fat are the size of peas. Pack into tightly closed jar or can. Store in cool place or refrigerator.

To use pastry mix:

For 1 crust pie use 1 1/4 c. pastry mix and about 3 T. cold water.
For 2 crust pie use 2 1/2 c. pastry mix and about 5 T. cold water.

Note: If you are using vegetable shortening such as Fluffo you may have a richer pastry by using 7 c. of flour instead of 8 c.

Pecan Squares

2 1/2 c. pastry mix
5 T. water
1/4 c. sugar
1 c. dark corn syrup
3 eggs, well beaten
1/4 c. butter
1 t. vanilla
1 c. pecans, broken

Combine pastry mix with water. Turn out onto floured pastry cloth or board and roll to 1/8 inch thickness. Line a 9 x 9 x 1 1/2 inch pan with pastry, let pastry come up sides of pan. Flute the top edge. Combine sugar and syrup and cook to 230 degrees or until syrup spins a thread. Pour hot syrup slowly on eggs, beating constantly. Add butter, vanilla and nuts. Pour into pastry lined pan. Bake at 425 degrees for 30 minutes. Cut into squares; serve warm or cold, topped with whipped cream. These may be made a day ahead of time. Store in a cool place.

Special Meat Loaf

1/2 c. onion, chopped
3/4 c. celery, diced
1/4 c. butter
1/2 green pepper, chopped
1 T. salt
2 eggs
3 c. soft bread crumbs
1/2 c. water
2 pounds ground beef
1/2 c. tomato juice
2 T. butter, melted

Brown onions and celery in 1/4 c. butter or shortening. Combine with green pepper, salt, eggs, bread crumbs and water to make a stuffing. Add 1 1/2 c. of the stuffing to meat, mixing well. Pat out 1/2 of the meat mixture in loaf pan. Cover with remaining stuffing, then top with remaining meat mixture. Bake at 375 degrees for 1 1/2 hours. Baste two or three times during baking with tomato juice and butter which have been mixed together. Serves 10 to 12.

French Fried Potatoes in the Oven

Select one medium or large potato for each person to be served. Pare potatoes and cut them into strips. Place the strips in single layers in shallow pan, sprinkle with salt; pour 1/4 c. melted shortening over 8 prepared potatoes. Bake at 375 degrees (with meat loaf) for 40 to 45 minutes until golden brown. Serve piping hot.

February 23, 1955 Basic Beaten Batter "For Coffee Cakes", Crumble Coffee Cake, Apple Coffee Cake, Pan-Fried Liver, Farmers Favorite Potatoes

Basic Beaten Batter "For Coffee Cakes"

1 pk yeast
1/4 c. lukewarm water
1 c. milk
1/4 c. sugar
1 t. salt
1/2 c. shortening
2 eggs
3 1/4 c. flour (about)
1/2 t. vanilla

Soften yeast in lukewarm water. Scald milk, add sugar, salt and shortening. Cool to lukewarm. Add 1 c. of flour and beat well. Add softened yeast, eggs and vanilla. Beat well. Add remaining flour to make a thick batter. Beat thoroughly until smooth. Cover and let rise until doubled (about 1 hour). Use as below to make 2 coffee cakes.

Coffee Cake No. 1. "Crumble Coffee Cake"

1/2 recipe Basic Beaten Batter
3 T. Milk
1/2 c. flour
1/4 c. dry bread crumbs
2 T. sugar
1/2 t. cinnamon

Spread 1/2 recipe Basic Beaten Batter into well greased 8 x 8 inch pan. Brush top with milk. Combine flour, bread crumbs, sugar, cinnamon and butter to make a crumb mixture, spread over top of dough. Let rise until doubled, about 45 minutes. Bake at 375 degrees 30 minutes.

Coffee Cake No. 2 "Apple Coffee Cake"

1/2 recipe Basic Beaten Batter
3 to 4 medium apples
2 T. butter
1/4 c. sugar
1 t. cinnamon

Spread 1/2 recipe of basic beaten batter into 9 inch layer pan. Peal and slice apples, arrange apple slices on top of batter, overlapping them in two circles. Brush with melted butter and sprinkle with mixture of cinnamon and sugar. Let rise until doubled about 45 minutes. Bake 375 degrees about 30 minutes.

Pan-Fried Liver

1 pound liver, sliced 1/2 inch thick
1/2 c. flour
1 t. salt
2 T. fat
1/8 t. pepper

Roll each slice of liver in flour, seasoned with salt and pepper. Melt fat in skillet. Brown liver on each side not over 2 minutes.

Tip: Avoid overcooking liver as this makes it hard and dry. Liver is rated high nutritionally, it is an excellent source of iron, copper, Vitamin A and B. Pork liver is lowest in price and just as good for you as high priced calves liver. DO NOT SCALD ANY KIND OF LIVER BEFORE COOKING.

Farmers Favorite Potatoes

1/4 c. shortening
1/4 c. finely cut onions
3 c. peeled, finely diced raw potatoes
2 T. Fat
1 t. salt
1/8 t. pepper
1/4 c. milk

Heat shortening in heavy skillet, add onions and saute until tender, but not brown, about 3 minutes. Put potatoes in mixing bowl, sprinkle flour, salt and pepper over potatoes and mix well. Add onions and milk. Heat remaining 2 T. fat in skillet, turn in potato mixture and press down with spatula. Cook over low heat 20 minutes, or until crisp and brown on bottom, turn potato mixture  and brown on the other side. Cook covered until the last 5 minutes or so of cooking. Serves 4.

February 22, 1955 Washington Cream Pie

Washington Cream Pie

The Cake:

1 c. cake flour
1/4 t. salt
5 eggs, slightly beaten
1/2 c. sugar
1/2 t. vanilla
1 T. butter

Sift flour, measure, and salt and sift together twice. Combine eggs and sugar, place over hot water; stir constantly until mixture is warm. Remove from water; beat until very light and thick, eggs should almost form a peak, add vanilla. Sift flour and salt over eggs, fold in carefully, add butter slowly, continuing to fold. Pour equal amounts into 2 greased and floured 9 inch pir pans. Bake at 400 degrees 12 to 15 minutes or until cake is golden brown. Turn out to cool. When cool, split each cake crosswise to form 2 layers. Spread with vanilla cream filling or if you prefer your favorite jam.

The Filling:

1/3 c. cornstartch
2/3 c. sugar
1/2 t. salt
2 1/2 c. milk, scalded
3 egg yolks, slightly beaten
1 t. vanilla

Mix cornstarch, sugar and salt. Gradually add milk, stirring constantly. Cook in double boiler until thick and smooth, cover and cook for about 5 minutes. Add small amount of mixture to egg yolks, stir into remaining hot mixture. Cook for 2 minutes, stirring. Cool; add vanilla. Enough for 2 Washington pies. Over top of each pie sprinkle confectioners sugar.

February 21, 1955 Doll Cake "For a Little Girl", Pineapple Upside Down Skillet Loaf, Lemon Meringue Pie

Doll Cake "For a Little Girl"

The Cake "Skirt of the Doll"

3/4 c. Fluffo
1 1/2 c. sugar
1 t. almond
1 t. vanilla
3 eggs
3 c. flour (sifted cake)
3 1/2 t. baking powder
1/2 t. salt
1 c. milk

 Cream shortening. add sugar gradually, cream together until fluffy. Beat in flavorings. Add eggs, one at a time, beating well after each addition. Stir together dry ingredients, add alternately with milk to shortening mixture. Pour batter into well greased  pyrex or metal bowl having a capacity of about 2 1/2 quarts. Bake at 300 degrees for 1 1/2 hours.

Frost cake with decorating frosting given on Home Cooking, Feb 10, 1955 with vegetable coloring if desired. Cut hole in top of cake, removing enough cake to insert small doll to the waist. Doll should be dressed to the waist with material to harmonize with skirt. If desired, you may dress doll entirely and wrap in aluminum foil or cellophane to the waist, so the doll can be inserted in cake without soiling the doll's dress. Mark ruffles around skirt with toothpick to use as a guide, then use Tube No. 27 to fill in ruffles. Make small roses to place on cake where two ruffles come together or use tube No. 96 to press out a rose bud.

Editor's note: Fluffo is a butter colored and flavored shortening, made under the brand name Crisco by Smucker Foods. It can be found in a yellow can, called Crisco Butter Flavored Shortening.

Pineapple Upside Down Skillet Loaf

A Recipe for Left-Over ham

2 T. Butter
1/4 c. brown sugar
4 slices pineapple
1 1/2 c. ground ham
2 eggs
1/2 c. dry bread crumbs
1/2 t. dry mustard
1 small onion, minced

Melt butter in 6 inch skillet, blend in brown sugar and arrange pineapple slices on the sugar as you would for upside down cake. Mix ham with eggs, bread crumbs, mustard and onion. Pat meat mixture on top of pineapple in the skillet and cover. Cook over low heat for 30 minutes. Remove from heat and allow to stand in the pan for 5 minutes before turning out on a serving platter -- upside down, of course. 4 servings.

Lemon Meringue Pie

"Using Clearjel as a thickener"

1 1/2 c. sugar
6 T. Clearjel
1/2 c. cold water
1 1/2 c. boiling water
4 egg yolks
2 grated lemon rinds
6 T. lemon juice

Measure sugar. Combine clear jel and cold water. Add boiling water and cook over direct heat, stirring constantly until very thick and smooth. Add sugar and cook for 2 minutes, stirring constantly. Beat egg yolks well, add a little of the hot mixture to egg yolks, then add to hot mixture, stirring constantly. Add lemon juice and rind and cook for several minutes, stirring constantly. Cool slightly. Pour into 9 inch baked pie shell. Top with meringue. Bake in hot oven 400 degrees for 5 minutes.


The Meringue

4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/8 t/ salt

Beat egg whites until frothy, add cream of tartar and salt. Beat until stiff, not dry. Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile onto warm filling, spread meringue to edge of crust.

September 23, 1955 Broiled Salmon, Trudy's Creamy Skillet Potatoes, Apple Pie

Menu

Broiled Salmon

Trudy's Creamy Skillet Potatoes

Tossed Salad

Apple Pie

Beverage

Broiled Salmon

2 pounds salmon steak
2 T. butter
1 T. lemon juice
1/4 t. salt
1 egg white
1/4 c. mayonnaise
1 T. chopped parsley
2 T. chopped pickle

Combine butter, lemon juice and salt. Brush over fish. Broil about 10 minutes on one side, turn. Brush over other side with butter mixture. Broil 5 minutes. Beat egg white until stiff, fold in mayonnaise, parsley and pickle. Spread over fish, broil until golden brown (about 2 minutes). Yield 4 to 5 servings.

Trudy's Creamy Skillet Potatoes

4 medium potatoes
2 T. butter
Salt and pepper
2/3 c. milk

Peel and dice potatoes, brown slightly in butter in skillet. Season with salt and pepper. Pour milk over all. Cook with cover on skillet slightly ajar, to keep milk from boiling over. Let simmer for 20 minutes until potatoes are tender and milk is thickened. If sauce becomes too thick add a little additional milk. Serves 4 to 5.

Apple Pie

"America's Favorite Desert"

Use master patry mix for double crust pie. Use 2 1/2 c. of mix and about 5 T. cold water, or use the standard pie crust recipe as listed below:


Standard Pie Crust:

2 c. flour
2/3 c. shortening
1 t. salt
5 T. cold water (about)

Sift flour with salt. Cut in shortening with pastry blender until mixture resembles coarse meal and some of the pieces of fat are the size of peas. Add cold water a little at a time, use just enough to hold mixture together.


Filling:

5 to 6 cups sliced apples
1/2 c. white sugar
1/2 c. brown sugar
3/4 t. cinnamon
1 T. flour
2 T. butter

Roll 1/2 the dough to about 1/8 inch thickness and line pie plate. Combine sugar, cinnamon and flour. Sprinkle 1/3 of sugar mixture on bottom crust. Add sliced apples. Sprinkle remaining sugar mixture on top of apples. Dot with butter. Roll out remaining pasty, making gashes or a design to allow escape of steam, place over apples. Seal edges of crust. Brush with light cream or milk. Bake at 450 degrees for 20 minutes, then reduce temperature to 350 for 30 minutes. Total baking time 50 minutes.

Good Pie Apples: Spys, Greenings, Twenty Ounce. Cortland, Rome Beauties.