January 27, 1955 Corned Beef Hash, Waldorf Salad, Chocolate Roll

Corned Beef Hash

4 T. butter
2 c. corned beef, ground
3 c. cold boiled potatoes, ground
1 onion, ground
Salt and pepper to taste
1/2 c. rich milk

Melt butter in frying pan. Mix remaining ingredients. Spread mixture evenly in frying pan and cook over low heat. Shake frying pan occasionally. When hash is browned on bottom, fold like an omelet and turn onto a hot platter. Eggs (poached) may be served around and on top of hash. 6 servings.

Note: A 12-ounce can of corned beef may be substituted for cooked corned beef.

Waldorf Salad

2 c. diced unpeeled red apples
1 c. diced celery
1/2 c. chopped nuts
1 c. mayonnaise
1 T. pineapple or orange juice
1 bananas, sliced

Mix together apples, celery, nuts. Add mayonnaise that has been combined with fruit juice and sliced bananas. Arrange on salad greens, sprinkle lightly with paprika. Serves 4.

Chocolate Roll

4 eggs
3/4 c. sugar
1/2 c. flour
1/2 t. baking powder
1/4 t. salt
2 sq. chocolate
1 t. vanilla
2 T. sugar
1/4 t. baking soda
3 T. cold water
Confectioners sugar

Beat eggs until thick and lemon colored, add sugar and continue beating until very light. Sift flour, baking powder and salt. Blend into egg mixture. Mix together chocolate (melted and cooled), vanilla, 2 T. sugar, soda and water. Stir until well mixed. Fold quickly into egg batter. Turn into jelly roll pan (15 1/2 x 10 x 1") that has been greased, lined with wax paper and greased again. Bake 375 degrees 15 to 20 minutes or until cake just springs back when gently touched with finger. Remove from oven; loosen sides of cake and turn out onto towel sprinkled with confectioners sugar. Remove paper. Let stand 2 or 3 minutes. Trim crusts if necessary. Roll cake quickly beginning at narrow edge with a piece of waxed paper inside of roll. Wrap in towel and cool. Unroll cake, spread with shipped cream Filling or softened ice cream to within 1" of edge. Reroll cake. Sprinkle with confectioners sugar. Serves 6.

Whipped Cream Filling

1/2 t. gellatin
1 T. milk
1 c. heavy cream
1/4 c. sifted confectioners sugar
1/4 t. vanilla

Soften gelatin in milk. Dissolve over hot water. Whip cream until stiff. Fold in gelatin, confectioners sugar and flavoring into whipped cream.