September 9, 1955 Saturday Night Supper Jane's Baked Beans, Jellied Cheese Fruit Salad, Lemon Meringue Pie

Saturday Night Supper 

Jane's Baked Beans

Boiled Ham      Jellied Cheese Fruit Salad

Lemon Meringue Pie

Jane's Baked Beans

By special request

2 pounds navy beans
1/2 pound salt pork, cut up
2 onions (2-3" in diameter)
Few stalks of celery, diced
2 c. light brown sugar
2 t. soda
2 t. salt

Soak beans over night. Drain. Cover with water, add 2 t. baking soda and cook 15 minutes. Drain and wash. Cover with water, add onions, chopped, celery, salt pork, sugar, and salt.  Cover and cook till soft. Put in oven, bake covered 2 to 3 hours at 30 degrees.

Editor's Note: 30 degrees is not a typo. I am guessing that Trudy meant 300 degrees.

Jellied Cheese Fruit Salad

2 packages lime flavored gelatine
3 1/2 c. hot water
1 c. shredded cabbage
1/2 c. diced celery
1/2 pound American cheese
Salad greens
6 canned pears (or fresh)
6 canned or fresh peaches
2 bananas, quartered
Mayonnaise or fruit salad dressing

Dissolve gelatine in hot water. Chill until slightly thickened. Add cabbage, celery and cheese. Mix thoroughly. Pour into cold water rinsed ring mold. Chill until firm. Unmold on bed of salad greens. Alternate pear and peach halves and banana wedges around edge of mold. Garnish with additional greens. Serve with mayonnaise or fruit dressing.

Lemon Meringue Pie

The Filling:

1 1/2 c. sugar
6 T. cornstarch
1 3/4 c. boiling water
3 eggs, separated
1/4 c. lemon juice
1 T. grated lemon rind
3 T. butter

Mix sugar and cornstarch, add hot water gradually. Cook until thickened, stirring constantly. Add a small amount of the cornstarch mixture to the slightly beaten egg yolks, then add to hot mixture. Cook 1 minute, stirring constantly. Remove from heat, add lemon juice, lemon rind and butter. Stir well. Pour into baked 8 or 9 inch pie shell. Top with meringue.

Meringue

3 egg whites
1/4 t. cream of tartar
6 T. sugar
1/8 t. salt

Beat egg whites until frothy, add cream of tartar and salt. Beat until stiff but not dry. Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile lightly on hot filling. Spread to edge of crust. Bake at 400 degrees for 4 to 5 minutes or until lightly browned.