August 10, 1955 Pineapple Chicken, Almond Cream with Fresh Sliced Peaches, Delicious Corn Relish

Pineapple Chicken

Buttered Rice      Peas

Crisp Tossed Salad

Almond Cream with Fresh Peaches

Pineapple Chicken

2 young broiling chickens
Melted butter for basting
Salt and pepper
2 T. butter for sauce
1 medium onion, chopped
1/2 green pepper, chopped
1 T. cornstarch
1 14-oz. can pineapple tidbits
1 T. soy sauce
3 T. vinegar

Have chicken quartered. Wash and dry well. Place skin side down on broiler rack placed 4 to 5 inches from heat source. Brush with melted butter and sprinkle with salt and pepper. Broil about 30 minutes, turning once and basting frequently with melted butter. Meanwhile make pineapple sauce. Melt butter in saucepan. Add onion and green pepper and cook until tender, about 5 minutes. Stir in corn starch then pineapple syrup and tidbits. Cook until thickened, stirring constantly. Add soy sauce and vinegar and cook a few minutes longe. To serve, pour sauce over chicken or pass the sauce separately. Serves 8.

Almond Cream with Fresh Sliced Peaches

1 T. unflavored gelatin
1/4. cold water
1/4 c. sugar
1 c. milk, scalded
1 c. heavy cream, whipped
2 eggs, separated
1/4 t. salt
2 t. vanilla
1/4 c. slivered toasted almonds

Soften gelatin in cold water. In saucepan combine egg yolks, sugar, salt and scalded milk, add gelatin, place over hot water and cook until mixture coats a spoon. Cool until about the consistency of unbeaten egg whites. Beat egg whites until they are stiff, add vanilla to custard mixture, and almonds, fold in egg whites and cream. Pour into lightly oiled large mold or individual molds. Serve with fresh sliced sweetened peaches. Let stand in refrigerator until set. Can be prepared in advance. Also delicious served with custard sauce.

Delicious Corn Relish

8 c. raw corn, cut from cob
1 c. chopped onions
1 c. chopped celery
1/2 c. chopped green peppers
1/2 c. chopped red peppers
3/4 c. brown sugar
1/2 c. flour
1 T. salt
1 T. dry mustard
2 t. turmeric
2 c. vinegar

Cut corn off cob and measure. Add onions, celery and red and green peppers. Add 3 c. of water and cook until vegetables are tender, about 20 minutes. Drain liquid from vegetables, measure to make 2 cups. Add vinegar, sugar, salt, mustard and turmeric to vegetable water. Add liquid slowly to flour to make a paste, then add all of the liquid. Cook until thickened, stirring constantly. Pour sauce on vegetables and cook 10 minutes. Put in hot clean jars and seal. Makes about 5 pints. Delicious with ham.