December 3, 1954 Baked-In-Foil Rock Lobster Tails, Coleslaw with Evaporated Milk Dressing, Molasses Fruit Bars

Baked-In-Foil Rock Lobster Tails

Thaw lobster tails. Using scissors, cut lengthwise down sides of membrane covering flesh. Remove membrane. Cut foil into pieces 4 inches longer than lobster tails. Place each tail on piece of foil. Fold foil lengthwise over tails, then fold ends towards center. Place on baking pan and bake in hot oven (450 degrees). Bake small tails (4 to 8 ounces) 25 minutes; medium tails (9 to 12 ounces)  30 minutes; large tails (13 to 16 ounces) 35 minutes. Serve in foil to be opened at the table. Serve with melted butter and wedges of lemon. If you like minced chives or minced parsley can be sprinkled over the flesh side before wrapping in foil. No other seasoning is necessary.

Coleslaw with Evaporated Milk Dressing

1 small head cabbage
Evaporated milk dressing

Place cabbage in hydrator for several hours before using, it must be very crisp. Cut cabbage in quarters, remove core. Use a very sharp knife and shred cabbage very fine. Toss with evaporated milk dressing. Serves 4-6.

Evaporated Milk Dressing

1/2 c. sugar
1/3 c. vinegar
1/2 c. evaporated milk
1/2 t. salt

Add sugar to vinegar and stir until sugar is dissolved. Beat in milk until mixture becomes thick. Pour over cabbage. Use a fork to blend dressing through cabbage.

Molasses Fruit Bars

1/3 c. shortening
3/4 c. sugar
1 egg
1/2 c. Brer Rabbit molasses
1/2 c. milk
2 c. flour
1 1/2 t. baking powder
1/4 t. soda
1/2 t. salt
1 c. nuts
1 1/2 c. raisins or dates
1/4 c. oatmeal

Cream shortening and sugar, add egg and cream together until light and fluffy. Combine milk and molasses, add alternately with sifted dry ingredients. Last, stir in fruit, nuts and oatmeal. Pour into greased and floured 13 x 9 x 2 inch pan. Bake 350 degrees for 30 minutes. Makes 24 bars.