August 11, 1954 Baked Liver Loaf, Lime Appetizer Salad, Pineapple Cream Pie

Baked Liver Loaf

1 lb. pork liver, sliced
3 T. fat
1/2 lb. fresh pork
1 medium onion
1 egg, well beaten
1 1/4 c. soft bread crumbs
1 t. salt
1/4 t. pepper
2 T. ketchup
1/2 c. tomato juice
2 T. lemon juice
3 slices bacon

Cook liver slowly in fat until firm. Put liver, pork and onion through food chopper. Combine with egg, bread crumbs, salt, pepper, ketchup, tomato juice and lemon juice. Pack into well greased 1 qr. round baking dish or loaf pan. Bake at 350 degrees for 1 hour. Makes 6 servings.

Lime Appetizer Salad

1 1/2 c. boiling water
1 pk. lime-flavored gelatin
3 T. vinegar
1/2 t. salt
1 c. cottage cheese
10 radishes, thinly sliced
1 cucumber, diced
1 onion, diced
Crisp salad greens
Mayonnaise

Add boiling water to gelatin, stirring until dissolved. Stir in vinegar and salt. Let cool. Add remaining ingredients, mix just enough to blend. Pour into 6 small molds or 8-inch square pan rinsed with cold water. Chill until firm. Serve with crisp greens and add dab of mayonnaise.

Pineapple Cream Pie

1/2 c. sugar
1/2 c. pineapple juice
4 egg yolks
2 t. unflavored gelatin
2 T. cold water
1 1/4 c. crushed pineapple
4 egg whites
1/2 c. sugar

Combine the 1/2 c. sugar with pineapple juice and slightly beaten egg yolks. Cook over hot water or very low heat until sugar is completely dissolved and custard coats a spoon. Stir constantly.* Add the thick gelatin mixture to very hot custard and keep over low heat, stirring until completely melted. Remove from heat, pour into bowl, add well drained crushed pineapple. Beat egg whites until they just cling to the bowl. Add the other 1/2 c. sugar and beat only until blended. Pour egg whites all at once into hot custard and fold over and over until well blended. Pour into a cold baked pie shell (9-inch), Let stand until cold. Refrigerate for several hours before serving. Spread top with 1 c. whipping cream before serving. Serves 6 to 8.

* Editor's Note.  While not mentioned, this would be a good time to bloom the gelatin in the cold water.

January 25, 1955 Basic Cookery No 4. By special request, Pastry with Lard. Recipe for One-Crust Pie, Pineapple Cream Pie,

Recipe for One-Crust Pie

3/4 t. salt
1 1/2 c. flour
1/2 c. lard
2 1/2 T. ice water (about)

Add salt to flour and sift into mixing bowl. Add lard which should be cold and firm, cutting in with a pastry blender until the mixture resembles coarse meal. Sprinkle with water over the surface of the flour and mix gently with a fork. Use only enough water to hold mixture together.

Trudy's Tips:

1. Be sure and sift flour before measuring.
2. Measure lard accurately, have lard at refrigerator temperature.
3. Use ice water and use water sparringly. A heavy hand with water has ruined many pie crusts.
4. There are many fine pastry makers who refuse to use anything but lard for pie crusts. Lard makes a fine flaky crust but make certain it is not rancid or strong flavored. Leaf lard is especially fine.

Other types of shortening also make excellent pie crusts. Try Planters Peanut Oil or one of the hydrogenated shortenings.

Pineapple Cream Pie

Repeat recipe by special request

1/2 c. sugar
1/2 c. pineapple juice
4 egg yolks
2 t. gelatin
2 T. cold water
1 1/4 c. crushed pineapple
4 egg whites
1/2 c. sugar

Combine the 1/2 c. sugar with pineapple juice and slightly beaten egg yolks. Cook over hot water or very low heat until sugar is dissolved and custard coats a spoon. Stir constantly. Soften gelatin in cold water, add to hot custard, stir until completely melted. remove from heat, pour into bowl, add  well drained crushed pineapple. Beat egg whites until they cling to the bowl, add 1/2 c. sugar gradually. Pour egg whites into hot custard, fold over and over until well blended. Pour into a baked 9 inch pie shell. Refrigerate several hours before serving. Cover with whipped cream before serving.

How to Bake Single Pie Crust

Fit crust inside pie tin, crimp edges, prick liberally with tines of a fork. Place second pie pan, same size, inside. This weighs the dough down and prevents bubbling. Bake at 425 degrees for 12 to 15 minutes.