August 5, 1955 Cucumber Ring Mold, Shrimp Salad, Boston Cream Pie, Meringue Shells Star for Special Occasions

A Salad Seafood Tray

Cucumber Ring Mold

1 T. unflavored gelatin
1/4 c. cold water
1 cut clove garlic
3 3-oz. packages cream cheese
2 c. drained, grated, pared cucumber
1 c. mayonnaise
1/4 c. minced onion
1/4 c. minced parsley
1/2 t. salt

Soften gelatin in cold water. Dissolve over hot water. Rub mixing bowl with garlic. Stir cheese to soften; add cucumber, mayonnaise, onion, parsley and salt. Mix well. Stir gelatin into cheese mixture. Pour into 5 c. ring mold. Chill until firm. Makes 8 servings.

Serving Tip: Unmold cucumber ring on large serving plate. Fill center of ring with shrimp salad. Garnish edges of plate with alternating slices of cucumber and tomato. Make some cucumber cups to hold extra mayonnaise or salad dressing.

Shrimp Salad

3 c. cooked shrimp
1 1/2 c. diced celery
3 T. French dressing
Salt and pepper to taste
1/2 c. mayonnaise
Lemon juice to taste

If shrimps are small, leave them whole. If large, cut them up. Combine with celery and French dressing. Season to taste with salt and pepper. Chill. Drain. Mix with mayonnaise and lemon juice. Serve in center of cucumber ring. Garnish with crisp greens.

Boston Cream Pie

"As demonstrated by the Ash twins"

The Cake:

1 T. shortening
1/2 c. milk
1 c. flour
1 t. baking powder
1/2 t. salt
2 eggs, well beaten
1 c. sugar
1 t. vanilla

Combine shortening and milk; scald, cool to lukewarm. Sift flour, baking powder, and salt. Beat eggs until thick and lemon colored. Add sugar gradually and beat until very thick. Add vanilla. Beat in milk mixture. Fold in sifted dry ingredients. Bake in 9 inch round cake pan that has been lined with wax paper on the bottom. Bake 350 degrees, 25 minutes.

Custard Cream Filling:

1/4 c. sugar
1/4 c. flour
1/4 t. salt
2 c. milk
2 eggs
1 t. vanilla

Combine sugar, flour and salt. Add milk. Cook until thickened, stirring constantly. Add a little of the thickened mixture to the slightly beaten eggs. Cook 1 minute longer. Add vanilla, cool..

Split layer cake. Put filling between layers. Spread shiny chocolate frosting on cake.

Shiny Chocolate Frosting:

1 square chocolate
2 T. butter
2 T. milk
3/4 c. confectioners sugar
1 t. vanilla

Melt chocolate, butter, in milk, over low heat. Stir until smooth. Add sugar and vanilla. Spread on top of cake.

Meringue Shells Star for Special Occasions

Here's How to Make perfect Meringue Shells:

4 egg whites
1 t. cream of tartar
1/2 t. salt
1/2 t. vanilla
1 c. sifted granulated sugar

Add cream of tartar, salt and vanilla to egg whites in large bowl. Beat until stiff but not dry. The stiff peaks are still glossy. Add sugar gradually, 1 T. at a time. Beat after each addition until well blended and sugar is dissolved. If you taste a little there should be no sugar crystals.

To shape and bake a Heart Meringue: Line cookie sheet with unglazed brown paper, cut to fit. Trace a heart on it, using a cardboard pattern or heart-shaped cake pan. Using a full recipe of meringue smooth out to edge of pattern with back of tablespoon and build up rim. Bake meringue in a very slow oven (250 degrees) for 1 1/4 hours. The heart will be tinged with golden brown. The outside will be crisp, the inside tender and a little moist.

To shape and bake Individual Meringues: These may be heart shaped or round. Drop by spoonfuls on small heart pattern drawn on liner paper or heat in a small circle. Hollow out with back of spoon. Bake 275 degrees for 50 minutes.

This is the way To Serve meringue shells. Just before serving, fill meringue with ice cream, choosing from the wide variety of flavors. There's one for every taste, every color scheme it seems. Try vanilla or strawberry  with sliced sweetened strawberries; chocolate with marshmallow sauce; peach with crushed pineapple or a combination of flavors.

These meringue shells may be frozen. To freeze meringues, place in freezer or freezing compartment of refrigerator. When frozen, wrap in freezer paper and seal. To serve remove from freezer and allow to stand at room temperature for 30 to 45 minutes.

January 31, 1955 Meringue Shells, Cream of Tomato Soup, Johnny Cake

Meringue Shells

1/2 c. egg whites (about 4)
1 c. sugar
Pinch of salt
1/2 t. vanilla

Beat egg whites with salt and vanilla until VERY VERY STIFF. Add 2/3 c. of the sugar, a tablespoon at a time, continue beating until the mixture will hold its shape. Fold in remaining 1/3 c. of sugar. Grease cookie sheet and sprinkle with cornstarch, with a round cutter (about 3 inch) make impression over starch. For valentines day use a heart shape for the meringues, using your cookie press or use a pastry bag with number 5 tube. Bake in slow oven 250 degree for about 1 hour, turn heat off and leave meringues in oven for another hour. Meringues should not brown. Serve with a scoop of ice cream and strawberries. Makes 10 meringue shells.

Tip: For valentine's day tint meringue pink before shaping.

Cream of Tomato Soup

2 1/2 c. canned tomatoes
2 slices onion
1 bay leaf
1/4. t. pepper
1/8 t. cinnamon
1/8 t. cloves
2 T. butter
2 T. flour
2 c. milk

Combine tomatoes, onion and seasoning, simmer 10 minutes, strain. Make white sauce of butter, flour and milk. Just before serving, slowly add strained tomatoes to strained white sauce, stirring constantly. Serve at once. serves 6.

 Johnny Cake

1 c. flour
3 1/2 t. baking powder
1 t. salt
3 T. sugar
1 c. yellow cornmeal
1 egg, clightly beaten
1 c. milk
1/4 c. melted shortening

Sift flour, measure, add baking powder, salt and sugar, sift again. Add cornmeal, mix well. Combine egg, milk and melted shortening (slightly cooled), pour into flour mixture and stir just enough to moisten the dry ingredients. DO NOT BEAT. Turn into a greased square pan (8 x 8 x 2 inches). Bake at 425 degrees about 40 minutes. Cut into squares and serve hot.