January 13, 1956 Baked Fillets with Cream, Apple Dumplings, Lemon Sauce

Friday Fare

Baked Fillets with Cream

Baked Potatoes      Green Vegetables

Crisp Relishes

Apple Dumplings

Baked Fillets with Cream

2 pounds fish fillets
Salt and pepper
1 c. thin cream
1/4 c. onion, chopped
1/4 c. grated cheese

Cut fillets into serving pieces. Sprinkle with salt and pepper. Place in shallow baking dish. Pour cream or milk over them; sprinkle with chopped onion. Sprinkle with cheese. Bake at 400 degrees for 20 minutes or until cheese flakes easily. Serves 6.

Apple Dumplings

Pastry for double crust pie
6 apples
3/4 c. sugar
3/4 c. brown sugar
1 t. cinnamon
1 T. grated lemon rind
1/2 c. currants
1/4 c. apple jelly
1/4 c. butter

Wash, pare and core apples. Roll pastry about 1/4 inch thick. Cut in circles large enough to cover the apples. Mix sugars, cinnamon, peel, currants and jelly. Spoon mixture into apples. Dot with butter. Wrap each apple in dough, crimping edges together at the top. Place into shallow baking pan. Bake at 375 or 400 degrees 30 minutes or until apples are soft and pastry golden brown. Serve warm or cold with cream or lemon sauce. 6 servings.

Lemon Sauce

1/2 c. sugar
1 1/2 T. cornstarch
1 c. boiling water
2 T. butter
1 T. grated lemon rind
3 t. lemon juice
1/8 t. salt

Combine sugar and cornstarch. Dissolve in boiling water. Cook, stirring constantly, until thickened and clear. Remove from heat, add remaining ingredients. Serve hot on apple dumplings.

September 13, 1954 Grandmother's India Relish, Mother's Baked Beans, Apple Dumplings, Lemon Sauce

Grandmother's India Relish

6 pounds green tomatoes
6 pounds ripe tomatoes
5  sweet red peppers
4 green peppers
6 medium onions, peeled
1/2 c. salt
2 1/2 pounds sugar
1 1/2 quarts cider vinegar
1 t. cinnamon
1 T. turmeric
1 T. mustard
2 T. flour

Wash vegetables thoroughly. Remove stem and blossom ends of tomatoes and white portions of peppers. Put through food chopper using medium blade. Turn into 10 quart kettle. Add salt, let stand overnight. drain, add sugar, vinegar and cinnamon; boil slowly 1 hour. Mix turmeric, mustard and flour; stir in. Cook 15 minutes longer, stir occasionally. Pack in sterilized jars and seal. 6 pints.

Mother's Baked Beans

1 qt. pea beans
3/4 pound salt pork
1 T. salt
1 t. dry mustard
3/4 c. molasses
1 c. boiling water

Wash and pick over beans. Soak in cold water to cover over night. Drain, cover with fresh water, bring to boiling point, simmer over low heat until skins burst when tested. To test take up a few beans with spoon and blow. When skins break, the beans are tender enough. Drain beans and place in bean pot. Scrape rind of salt pork and cut several gashes in the meat, press into bean. Mix salt, mustard, molasses and boiling water, and pour over beans. Add more boiling water, if necessary, to cover beans entirely. Cover and bake in slow oven 250 degrees 6 to 8 hours. Add more water if necessary. Uncover and bake 30 minutes longer, until a brown crust has formed. 12 servings.

Apple Dumplings

From: Mrs. G. Rogers, Rochester, N. Y.

2 c. flour
3 t. baking powder
1/2 t. salt
1 1/2 T. sugar
1/4 c. shortening
1 egg, slightly beaten
1/2 c. milk (about)
Applesauce, sweetened

Sift flour, measure, re-sift with baking powder, salt and sugar. Cut in shortening until mixture resembles corn meal. Add egg and enough milk to make a soft dough. Roll on floured board about 1/2 inch thick, then spread with sweetened applesauce, sprinkle with cinnamon and roll as jelly roll. Cut into 1 inch slices and place in well greased baking dish, cut side up. Bake at 400 degree oven about 25 minutes. Cover with lemon sauce and bake another 10 minutes. Serve with additional lemon sauce.

Lemon Sauce

1/2 c. sugar
1 1/2 T. cornstarch
1 c. boiling water
2 T. butter
Grated rind 1 lemon
3 T. lemon juice
1/8 t. salt

Combine sugar and cornstarch; dissolve in boiling water. Cook slowly, stirring constantly unil thick and clear. Remove from heat, add remaining ingredients. Makes 1 1/2 c.

January 14, 1955 Baked Halibut with Spanish Sauce, Dutch Apple Cake

Oven Meal

Baked Halibut with Spanish Sauce

Baked Potatoes      Frozen Vegetable

Dutch Apple Cake

Baked Halibut with Spanish Sauce

2 pounds frozen or fresh halibut
2 T. butter
1 T. onion, chopped
1/2 green pepper, chopped fine
1/4 c. chopped celery
1/2 t. salt
Dash of cayene pepper
1 3/4 c. cooked tomatoes

Heat butter in skillet, add onion, pepper and celery, saute until lightly browned. Add tomatoes and cook slowly until mixture is thickened. Place fish in well greased baking dish, pour sauce over fish, bake uncovered 375 degrees for about 1 hour. Serves 4-5.

Dutch Apple Cake

1 1/2 c. flour
1/2 t. salt
2 t. baking powder
1 T. sugar
1/4 c. shortening
1/2 c. milk
1 egg, well beaten
6 medium sized tart apples
2 T. brown sugar
1 t. cinnamon

Sift flour with salt, baking powder and sugar. Cut in shortening. Add milk to beaten egg. Stir into flour mixture to make a soft dough. Spread dough into well greased 7 x 11 pan. Arrange apples which have been cut into eighths, pointed sides down in parallel rows on dough. Mix sugar and cinnamon together and sprinkle over top. Bake at 400 degrees for 30 to 35 minute. Serve hot with Lemon Sauce.

Lemon Sauce

2/3 c. sugar
1 T. cornstarch
1 c. boiling water
1 T. lemon juice
1 t. grated lemon rind
2 T. butter
Pinch of salt

Mix cornstarch and sugar. Add to boiling water, stir over medium heat until thickened. Remove from heat, add lemon juice, rind, butter and salt. Serve hot over Dutch Apple Cake. Serves 8.