April 22, 1955 Lobster in Butter Toast Cups, Quick and Tangy Tomato Juice Aspic, Refrigerator Rolls (without eggs)

Lobster in Butter Toast Cups

from Mrs. A. Hardwick, Rochester, N.Y.

6 slices day-old bread
3 T. melted butter
1/4 t. paprika
1/4 c. chopped onion
4 T. butter
3 T. flour
1 t. salt
1/4 t. nutmeg
1/8 t. pepper
2 c. milk
1 c. frozen peas
4 lobster tails (good size)
3 T. chopped pimento
1/4 c. grated sharp cheddar cheese

Remove crusts from bread, brush both sides with butter.Sprinkle one side with paprika and place in muffin tins, paprika side up. Be careful not to break the bread. Bake in 350 degree oven for 15 minutes. This can be prepared ahead and baked just before serving. Cook onion in butter until lightly browned, stir in flour and seasonings and blend well. Add milk gradually and cook until thick, stirring constantly. Add cheese, when cheese is melted add lobster tails have been cooked, shelled and cut into pieces, pimiento and peas. Heat and serve on toast cups. Serves 6.

Mr.s Hardwick's suggestion: Delicious served with a fruit salad on the side or served with French Fries and a salad for dinner.

Tip on Cooking Lobster Tails: Place tails, either thawed or frozen into large kettle boiling salted water (1 t. salt for each quart water). When water reboils, lower heat so water boils gently and begin counting time. Keep covered. Boil tails 1 minute longer than their individual weight in ounces. For example, boil a 4 ounce lobster tail 5 minutes. Add 2 minutes to all boiling times if tails are boiled frozen. To remove meat easily from shell drain off water, drench with cold water. Using scissors, cut lengthwise through center of membrane covering flesh, insert fingers under meat at open end and pull meat out.

Quick and Tangy Tomato Juice Aspic

1 T. unflavored gelatin
2 c. tomato juice
1 T. lemon juice
1/2 t. salt
1/8 t. pepper

Sprinkle gelatin on 1/2 c. cold tomato juice to soften. Heat remaining juice until very hot. Remove from heat. Add softened gelatin, lemon juice and seasonings. Stir until thoroughly dissolved. Pour into one large or 4 individual molds. Chil until firm. Unmold on platter; garnish with salad greens. Serves 4.

Variation: Use above recipe but before molding, chill to unbeaten egg white consistency. Stir in 2 c. crisp shredded cabbage. Turn into large mold (3-4 c.). Chill until firm. Serves 6.

Refrigerator Rolls (without eggs)

1 qt. milk
1 c. sugar
1 c. shortening
1 cake yeast
1/4 c. lukewarm water
8 c. flour
1 T. salt
1 t. soda
2 t. baking powder
1 c. flour

 Scald milk with sugar and shortening. Cool to lukewarm, add yeast dissolved in lukewarm water. Add the 8 cups of flour. Beat thoroughly. Let rise until double in bulk, then add salt, soda and baking powder which have been mixed together. Add enough of the 1 c. flour to make a soft dough. Cover and place in refrigerator. Make rolls as wanted. Bake on any type baking sheet or in muffin cups. Dough will keep a week. makes about 4 dozen rolls.

To use dough: Shape into rolls, let rise until double in bulk. Bake 425 degrees 15 to 20 min.

Biscuit Rolls: Roll dough 1/2 inch thick; cut into 2" rounds with a biscuit cutter.

Bowknots: Roll pieces of dough into ropes about 1/2" in diameter and 6 inches long. Tie loosely into a knot.

Cloverleaf Rolls: Shape dough into tiny balls; dip in melted shortening. Place 3 balls in each seaction of a greased muffin cup.