March 31, 1955 Bride's Cake

Bride's Cake (White Cake)

The true wedding cake is a rich fruit cake which is displayed on a a table at the wedding reception packed in small boxes to be handed to guests as they leave. The bride's cake is usually a white cake used to center the refreshment table, that is what we are making here for you.

4 c. cake flour
5 t. baking powder
1 1/2 t. salt
1 c. shortening
2 c. sugar
6 egg whites
1 1/2 c. milk
1 t. vanilla
1 t. almond extract

Sift flour, baking powder and salt together three times. Cream shortening, add sugar gradually and cream together until light and fluffy. Add egg whites, one at a time unbeaten, beating well after each addition. Add flour mixture alternately with milk. Mix only enough to blend. Add vanilla and almond. Pour into pans, bake as directed below:

Note: For a 3 tier cake -- each tier a double layer -- you will need 4 times this recipe for cake. Cake batter may be made ahead, that is, make 2 batches, mix two together, then pour into 3 tier pans, 14 " --- 10" --- and 6" in diameter: 2 inches deep. Pans may be greased and floured or greased and lined with wax paper.

Baking Time:

        14 inch pan - - - 350 - - - 1 hour, 15 minutes
        10 inch pan - - - 350 - - - 1 hour
          6 inch pan - - - 350 - - - 35 to 40 minutes

Creamy Butter Frosting

(for icing and decorating)

1/2 c. shortening
1/2 c. butter
2 pounds confectioners sugar
4 egg whites
1 1/2 t. vanilla
1 1/2 t. almond

Cream shortening and butter, add part of confectioners sugar gradually. Add one of the egg whites, unbeaten, and continue beating. Add a little more of the sugar, then the other egg white and finally the rest of the flavorings. Beat until very smooth and fluffy.

Note: Sift confectioners sugar before using. One tiny lump will interfere with decorating tubes, For icing and decorating entire cake you will need 3 to 3 1/2 times this recipe, depending on how thick you spread icing and how many decorations you use.

Decorating The Cake:

Tube 61 for making roses.
Tube 67 leaf tube.
Tube 63 fancy boarder tube - - around edge of each layer.
Tube 96 drop flower tube - - pretty used around base of cake.
Tube 37 used for drapped effect around sides of cake, mark outline with cookie cutters or toothpick.
Tube 98 shell tube - - very pretty design at junction where one tier rests on the other.

These 6 tubes are all standard and come with ATECO icing set. Nail head for making roses is also included.

Cutting The Wedding Cake - Serves 125 to 150:

A--Cut vertically through the bottom layer at the edge of the second layer as indicated by the dotted line marked 1; then cut out wedged shaped pieces as shown by 2.

B--When these pieces have been served, follow the same procedure with the middle layer; cut vertically through the second layer at the edge of the top layer as indicated by dotted  line 3; then cut out wedge shaped pieces as shown by 4.

C--When pieces from the second layer have been served, return to the bottom layer and cut along dotted line 5; cut another row of wedged shaped pieces as shown by 6.

D--The remaining tiers may be cut into the desired size pieces.

March 30, 1955 Shrimp and Coconut, Shrimp Cocktail, Shrimp Thermidor, Coconut Toffee Squares

How to Cook Shrimp: Boiling is the basic method of cooking raw shrimp. The shrimp may be boiled, then peeled; or they may be peeled then boiled. The order is largely a matter of personal preference; about the only difference is in the amount of salt used in the boiling water. Here are the two methods in detail, simplified.


To Boil Before Peeling:

1 1/2 pounds shrimp
1 quart water
1/4 c. salt

• Wash shrimp
• Place in boiling salted water
• Cover and return to boiling point
• Simmer 5 minutes
• Drain
• Peel
• Remove sand veins
• Wash
• Chill

Yield: 3/4 lb. cooked shrimp


To Boil After Peeling:

1 1/2 pounds shrimp
1 quart water
2 T. salt

• Peel shrimp
• Make a shallow cut lengthwise down the back of each shrimp
• Wash
• Place in boiling salted water
• Cover and return to boiling water
• Simmer 5 minutes
• Drain
• Remove any particles of sand veins remaining
• Chill

Yield: 3/4 lb. cooked shrimp

Note: You can buy a gadget called a shrimp deveiner that will remove shell and vein before cooking.

Shrimp Cocktail

3/4 pound cooked shrimp
Lettuce
Cocktail sauce
Lemon wedges

Arrange lettuce leaves in cocktail glasses. Place shrimp on lettuce; cover with sauce. Garnish with lemon wedges. Serves 6.

Cocktail Sauce

1/2 c. catsup
2 T. lemon juice
1 T. grated onion
2 T. mayonnaise
1 . Worcestershire sauce
1/4 t. salt
Dash of pepper

 Combine all ingredients and chill. Serves 6 but if you like a lot of sauce better double the recipe.

Shrimp Thermidor

3/4 pound cooked shrimp
1/2 c. sliced mushrooms
1/4 c. butter
1/4 c. flour
1 t. salt
1/2 t. dry mustard
Dash cayenne
2 c. milk
Grated Parmesan cheese
Paprika

Cut large shrimp in half. Fry mushrooms in butter for about 5 minutes. Blend in flour and seasonings; add milk gradually and cook until thick. stirring constantly. Stir in shrimp. Fill 6 individual well-greased shells or casseroles. Sprinkle with cheese and paprika. Bake in a hot oven 400 degrees for 10 minutes or until cheese melts.

Coconut Toffee Squares

1 1/2 c. flour
1 t. baking powder
1/4 t. salt
1 1/2 t. cinnamon
1/2 c. shortening
1 c. brown sugar
1 egg
1 c. shredded coconut
1 pkg. chocolate bits (7 or 8 oz)

Sift together flour, baking powder, salt and cinnamon. Set aside. Blend together shortening and brown sugar. Beat in egg. Add flour mixture, coconut and chocolate bits. Blend well. Roll dough 1/4 inch thick on ungreased cookie sheet (approximately 12 x 15 inches) being careful not to roll too closely to the edges. Bake at 375 degrees 15 minutes. When almost cool, cut into 1 1/2 inch squares. Yield: 48 squares.

March 29, 1955 Pizza

Pizza

Dough:

1 c. warm water
1 pkg or cake compressed yeast
1 t. sugar
1 t. salt
2 T. olive or salad oil
3 1/2 c. flour (about)

Topping:

6 oz. can (2/3 c.) tomato paste
1/2 c. water
1 t. salt
1 t. crushed oregano
Dash of pepper
1/2 pound Mozzaerella cheese sliced about 1/8 in. thick
4 T. olive or salad oil
4 T. grated Parmesan cheese

Measure into bowl water (lukewarm for compressed yeast.) Sprinkle or crumble in yeast. Stir until dissolved. Stir in yeast. Stir in sugar, salt and oil. Add 2 c. of the flour and beat until smooth. Add enough of remaining flour to make a stiff dough. Turn our onto lightly flowered board. Kneed until smooth and elastic. Place in greased bowl; brush top with soft shortening. Cover. Let rise in warm place until doubled in bulk (about 45 minutes). When dough is doubled, punch down; divide in half. Form each half into ball; place on greased baking sheet and press with hands into circle about 12 inches in diameter, making edges slightly thick. Or press into 12 inch pizza pan.

Mix together tomato paste, water, salt oregano, and pepper. On each circle arrange 1/4 pound Mozzarella cheese. Sprinkle evenly with 1/2 of the tomato mixture, then sprinkle with 2 T. of salad or olive oil and the grated Parmesan cheese. Bake in hot oven 400 degrees F. about 25 minutes. Serve hot.

Tip: Brown and Serve Pizzas.  Bake pizzas at 400 degrees for about 5 minutes, not enough to melt the cheese thoroughly but sufficient to stiffen the dough. Let cool, package by covering with cellophane or freezer paper and freeze. When you are ready to serve pizza, dot the pie with your choice of cut up anchovy fillets, capers, button mushrooms, small pieces of Italian saussage or leave it plain. Bake under hot oven 400 degrees for 15 minutes, then place the pie under the broiler to melt and brown the cheese. Cut into wedges, pass the grated Parmesan cheese.

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.

March 25, 1955 Somethings Fishy Flaked Fish Casserole, Jellied Peach-Cheese Ring, Crunchy Top Butter Cake, Quick Carmel Icing

Flaked Fish Casserole

2 egg yolks
2 c. milk
2 T. minute tapioca
1 1/2 t. salt
Dash of pepper
1/2 c. finely-cut celery
1 1/2 t. minced onion
2 c. flaked cooked fish
2 T. chopped parsley
2 egg whites, stiffly beaten
1/2 c. buttered bread crumbs

Mix egg yolks with a small amount of the milk in a sauce pan. Add remaining milk, tapioca, salt, pepper, celery and onion and mix well. Place over medium heat and cook until mixture comes to a boil, stirring constantly. Remove from heat. Add fish and parsley. Add very gradually to beaten egg whites, folding in thoroughly. Turn into greased 2 quart baking dish. Cover with crumbs. Bake at 350 degrees for 50 min. or until browned. Serves 6.

Jellied Peach-Cheese Ring

1 package cherry flavored gelatin
Dash of salt
1 c. hot water
3/4 c. cold water
1 box quick-frozen sliced peaches
2 T. peach juice
1 1/2 c. DUTCH HOLLOW Whipped Cream Cottage Cheese

Dissolve gelatin and salt in hot water. Add cold water. Defrost and drain peaches. To drained peaches add peach juice. Add 1 c. of the gelatin mixture. Chill until firm. Chill remaining gelatin until slightly thickened. Place in a bowl of ice and water and whip with a rotary egg beater until fluffy and thick. Fold in sieved cottage cheese, mixing well. Turn into 1 1/2 quart ring mold. Chill until firm. Unmold onto salad greens. Spoon the chilled, jellied peaches into the center of the ring. Serves 6-8.

Crunchy Top Butter Cake

Crunch Top:

1/3 c. butter
1/3 c. sugar
1/2 t. cinnamon
1/3 c. fine dry toasted bread crumbs
1/2 c. finely chopped nuts

Combine all ingredients cutting through ingredients with a pastry blender to make a coarse meal. Pour crunch into a 9 inch square pan that has been well greased on bottom with heavy wax paper. Spread evenly. Prepare batter as below:

Batter:
2 c. flour, sifted cake
2 1/4 t. baking powder
1/4 t. salt
1/2 c. butter
1 c. sugar
2 eggs
2/3 c.milk
1 t. vanilla

Sift flour, baking powder and salt together. Cream butter, add sugar, a little at a time and beat well. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients alternately with the milk. Add vanilla and beat just until smooth. Pour batter over crunch. Bake at 350 degrees for about 50 minutes. Remove from oven, let stand 5 minutes, then turn out carefully onto cake rack to cool. When cake is cool, drizzle top with Quick Carmel Icing.

Quick Carmel Icing

1 c. brown sugar
1/2 c. rich milk or cream
1 T. butter
1/8 t. salt
1 t. vanilla
About 2 c. sifted confectioners sugar

Combine brown sugar, milk or cream, butter and salt. Stir well and cook until mixture comes to a boil and sugar is dissolved. Test between fingers and do not cook further. Pour into bowl znd let cool about 4 to 5 minutes, add vanilla and enough sugar to make of proper consistency to drizzle or spread. Add 1/4 c. at a time.

March 24, 1955 Cleaning Up For Lent Fish Turbans, Old Fashioned Washboards, Banana Cream Delight

Something Special For Lent

Fish Turbans

2 1-pound packages frozen fish fillets (cod, haddock, or perch)
Lemon juice
2 T. butter
4 T. chopped onion
1/2 c. chopped canned mushrooms
2 c. soft bread crumbs
1/2 c. cream
2 eggs. beaten
1 t. chopped parsley
Salt and pepper to taste

Let fish thaw on bottom shelf of refrigerator or at room temperature. Grease a 6-well muffin pan. Set oven at 375 degrees. Sprinkle fillets with lemon juice and coil each fillet around the inside of a muffin well. Melt butter in saucepan. Add onion and saute until lightly browned. Add mushrooms, breadcrumbs, cream, beaten eggs and parsley. Season with salt and pepper. Stir until well mixed. Cook over low heat until mixture thickens. Spoon into center of fish turbans. Bake at 375 degrees for 15 to 20 minutes or until fish flakes easily when tested with a fork. Serve at once. Serves 6.

Old Fashioned Washboards

4 c. flour
1 1/4 t. baking powder
1 t. soda
1/4 t. salt
1 c. shortening
2 c. brown sugar
2 eggs
1 t. vanilla
1 c. moist coconut, snipped fine

Sift flour with baking powder, add soda and salt. Cream shortening with brown sugar until light and fluffy. Add eggs and beat well. Add vanilla and coconut. Add sifted dry ingredients to creamed shortening mixture. Chill in refrigerator about 2 hours. Roll dough about 1/4 inch thick and cut into shapes 1 1/2 x 2  1/2 inches. A cardboard platter and a pastry wheel are helpful. Place on lightly greased cookie sheet. Press length wise with tines of fork. If fork sticks to dough, dip fork in flour before pressing on cookie dough. Bake at 350 degrees 8 to 10 minutes. Remove from pan to cake cooler immediately after baking. Makes 4 dozen.

Banana Cream Delight

2 c. mashed ripe bananas
2 T. lemon juice
1/2 c. sugar
1/4 t. salt
1 c. whipping cream

Mash bananas with pie blender. Add lemon juice, sugar and salt. Mix well. Whip stiff the cream, fold into banana mixture. Chill for at least 1 hour before serving. Serve in sherbert glasses if you have them. Top with a cherry. Serves 6 to 8.

March 23, 1955 Sandwiches and Cannolis Italian Cannoli Pastries, Making Sandwiches

Italian Cannoli Pastries

Shells for pastries:

1 c. flour, all purpose
1/4 t. salt
3 T. confectioners sugar
1 T. butter
1 egg
1 T. water

Sift dry ingredients several times. Cut butter in with pastry blender until mixture looks like fine meal. Add only enough of water and egg beaten together to make a soft dough. (Use a medium egg and it should be just enough.) Turn out onto lightly floured cloth and kneed for a few seconds. Cover dough with a warm bowl and let stand for about 30 minutes. (This makes the dough easier to roll.) Divide dough into 12 uniform balls. Roll each piece into very thin circle. Fit around cannoli forms very loosely, wetting each lap with cold water and sealing well with a fork so forms will not open during frying. Have about 1" lap. Fry in deep fat at 375 degrees until they are golden brown and crisp. Keep cannoli submerged in fat while frying to brown evenly. When done cool slightly and remove from forms. Fill when cold with French Cream Filling, ice cream or whipped cream. Sprinkle with confectioners sugar. Sprinkle edges with green nuts (pistachio) if desired. These shells may be prepared in advance. Store in a paper bag in cool, dry place.

Note: Cannoli Forms: To make your own forms secure a round stick of wood about 1" in diameter. Cut into legnths 4 to 4 1/2 inches long. Boil in oil for about 10 minutes to season the wood. This prevents cannoli from sticking. Temperature of fat about 375 degrees. Forms are now ready to be used and need only be wiped after using.

You can purchase some forms at the Atlantic Supply. They are not called Canolli forms but work fine. They are metal about 5 1/2 inches long and are hollow. They have a diameter of 1 inch at the large metal end and taper to a diameter of 1/2 inch at the smaller end. They do not need to be greased when using.

French Cream Filling

1/2 c. sugar
1/4 c. flour
2 T. cornstarch
Pinch of salt
1 T. butter
1 egg yolk
2 1/2 c. milk
1 t. vanilla

Mix sugar, flour, cornstarch and salt. Beat egg yolk slightly and combine with 1/2 cup of the milk. Add to dry ingredients forming a smooth paste. Warm remaining 2 c. milk, add slowly to paste, cook until smooth and thick, stirring constantly. Cook about 5 minutes after it thickens. If you do this in a double boiler you only need stir occasionally after it thickens. Add butter and when cool add vanilla. Fill cannolies.

Note: For a chocolate filling add 1 1/2 squares unsweetened chocolate, cut in small pieces to hot cream filling. Beat until smooth. While cooling, beat occasionally to prevent crust from forming.

Lunch Boxes and Sandwiches

Few things are quite so unexciting as the average lunch box; few things are quite such a boring nuisance to prepare. Use your freezer to solve both problems. You can make up stacks of tasty and nutritional sandwiches, cakes, pastry, tarts, etc. at one time, store them in the freezer. There are two ways to package and store foods for the lunch box.

1. Wrap sandwiches, cake or pie etc. individually. Package fruits in 1/2 pint containers or smaller. Assemble the foods for each lunch in a separate box; label and freeze. When ready to use just remove wrapped box from freezer and by noon the sandwiches and other food will be completely thawed. (Although fruits will be well thawed, they will still be pleasantly chilled.
2. If you do not have the freezer space complete lunches in separate boxes pack the individually wrapped sandwiches in one box, the cake in another etc. Then when the lunch is needed, take desired items from their containers and put them in bag or lunch box. If a package of frozen fruit is included be sure to pack a wooden or plastic spoon with the lunch.

Making Sandwiches

1. Use fresh bread and leave the crust on.
2. Spread a thin layer of butter on both slices of bread, being careful to cover from crust to crust. This will prevent filling from soaking the bread. Use butter at room temperature, do not melt.
3. Because lettuce, tomatoes, and other salad greens loose their crispness in the freezer, add them to sandwiches only when ready to serve.
4. To save time, prepare all the fillings in advance and spread all the slices of bread in one operation. Spread about 1/3 c. of filling for each sandwich.
5. When making several sandwiches, pair the slices as they are next to each other in the loaf. This makes cutting and wrapping easier.
6. To speed sandwich cuttiing stack two or three and cut them all at once with a sharp bread knife.
7. Wrap each sandwich separately in a moisture vapor proof material.

Some Sandwich Fillings Suitable for Freezing:

Cheddar or cream cheese
Sliced or ground meat
Sliced or ground poultry
Tuna fish or salmon
Cooked egg yolk (do not freeze egg whites)
Luncheon meats
Left over sliced roast beef, pork, baked ham
Sliced cheese
Cheese spreads
Peanut butter

Minced -Meat Spread

Grind left-over cooked meat and add just enough mayonnaise to spread. Chopped pickle, stuffed olives, pimento or relish may be added to mixture.

Peanut Butter Spread

Add enough honey or marmalade to peanut butter so that it spreads easily.

Dried Beef and Cheese Spread

Chop or grind about 6 slices of dried beef and combine with a 3 oz. package of cream cheese, 1 t. grated horseradish.