August 13, 1954 Salmon Salad Surprise Loaf, Frosty Lemon Fruit Bars, Orange Sherbert

Salmon Salad Surprise Loaf

1 loaf unslided bread
4 hard cooked eggs, chopped
1 pound can salmon, flaked
1 T. lemon juice
3/4 c. chopped celery
1 t. salt
2/3 c. mayonnaise
1 T. chopped green pepper

Remove crusts from bread to make an even box shaped loaf. Cut 1 slice, 1/2" thick, lengthwise of loaf and save for top. Hollow out center of loaf, leaving side walls and bottom at least 1/2" thick, saving center of loaf for bread crumbs for stuffing. Place loaf on cookie sheet. Combine remaining ingredients and blend well. Place in loaf. Replace top of loaf.

Loaf Topping

1/4 pound cream cheese
1/2 c. mayonnaise (about)
1/4 t. Worcestershire sauce
1 hard cooked egg

Soften cream cheese. Add enough mayonnaise to make a soft spread. Add Worcestershire sauce and blend well. Spread a thin layer over top and sides of loaf. Garnish top of loaf with sliced eggs and olives. Place in refrigerator for several hours to chill. To serve cut in 1 inch slices. Makes 12 slices.

Frosty Lemon Fruit Bars

1 egg yolk
1/4 c. brown sugar
1/4 c. molasses
1/2 c. sour cream or soured evaporated milk*
1 1/2 c. flour
1/2 t. baking powder
1/4 t. soda
1/4 t. salt
1/2 t. ginger
1/2 c. walnuts, chopped
White icing

* To sour evaporated milk: Add 1 1/2 t. vinegar or lemon juice to 1/2 c. evaporated milk

Blend together with egg yolk, brown sugar and molasses. Mix well. Blend in sour cream. Sift together the flour, baking powder, soda, salt and ginger and blend into egg yolk mixture. Add dates and nuts. Spread in lightly greased 9" square pan. Bake at 400 degrees for 15 minutes. Cut into bars 1 x 2". Leave in pan to cool, then spread with icing.

Icing

1 egg white
1 c. confectioners sugar
Dash of salt
1/4 t. lemon juice

Beat egg white well. Add sugar gradually. Add lemon juice. Mixture will be runny. Spread icing over bars and when dry on top, but still soft, remove bars from pan.

Orange Sherbert

2 c. sugar
3 c. water
2 c. orange juice
1/2 c. lemon juice
2 egg whites, stiffly beaten

Mix sugar and water and cook for 5 minutes. Cool and add orange and lemon juice. Pour into trays and freeze in refrigerator freezing compartment until a firm mush. Beat until smooth and fluffy. Fold in beaten egg whites. Return to freezing compartment and freeze 1 to 2 hours.