August 11, 1955 Party Ham Loaf, Escalloped Potatoes, Marble Pound Cake

Party ham Loaf

Escalloped Potatoes      Broccoli

Grapefruit Salad

Marble Pound Cake

Party Ham Loaf

2 pounds ground smoked ham
1 pound ground fresh pork
1 c. dried bread crumbs
2 eggs
3/4 c. milk
Dash salt
Pineapple slices

Combine all ingredients except pineapple, mix thoroughly. Arrange pineapple slices in bottom of 5 x 9 inch greased loaf pan. Pack meat mixture on top. Bake at 350 degrees for 1 1/2 hours. Serves 8.

Escalloped Potatoes

2 T. butter
2 T. flour
2 c. milk
1 1/2 t. salt
Dash pepper
1/4 c. chopped onion
3 1/2 c. thinly sliced potatoes

Melt butter; blend in flour. Add milk and cook until thick, stirring constantly. Add salt and pepper and onion. Place half of potatoes in greased 10 x 6 x 1 1/2 inch baking dish. Cover with half of sauce. Top with remaining potatoes, then remaining sauce. Cover and bake at 350 degrees for 30 minutes. Uncover and continue cooking for 30 more minutes or until potatoes are tender and top lightly browned. Makes 6 servings.

Marble Pound Cake

2 c. cake flour
2 t. baking powder
1/2 t. salt
6 T. butter
1 1/4 c. sugar
2/3 c. milk
1 t. vanilla
3 egg whites
1 ounce baking chocolate, melted
2 T. boiling water
1/4 t. baking soda

Sift flour, baking powder and salt. Cream butter and sugar. Add dry ingredients alternately with milk to creamed mixture. Add vanilla. Beat egg whites until stiff, fold into batter gently. To melted chocolate add boiling water and soda, stir until it thickens. Remove 1/3 of the batter to another bowl and add chocolate mixture to it. Place batter in a well greased and floured bread pan alternating the spoonfuls of white and chocolate batter. Batter should half fill pan. Bake at 350 degrees 50 to 60 minutes, until cake tester comes out clean. Remove from oven and allow to remain in pan 10 minutes before turning out. Cake may be sprinkled with confectioners sugar, but pound cakes are usually served plain.

August 9, 1955 Barbecued Ribs, Skillet Potatoes, Coleslaw Toss, Frosty Lemon Creme, Sour Cream Coconut Cookies

Oven Barbecued Ribs

Skillet Potatoes      Coleslaw Toss

Relishes in Basket

Frosty Lemon Creme

Sour Cream Coconut Cookies

Barbecued Ribs

3 to 4 pounds ribs, cit in pieces
1 lemon
1 large onion
1 c. ketchup
1/3 c. Worcestershire sauce
1 t. salt
1 t. chili powder
2 dashes Tobasco sauce
2 c. water

Place ribs in shallow roasting pan, meaty side up. On each piece place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven 450 degrees for 30 minutes. Combine remaining ingredients; bring to a boil, pour over ribs. Bake at 350 degrees for about 1 hour. Baste ribs every 15 minutes with sauce, add more water if necessary. Makes 4 servings.

Skillet Potatoes

Peel 6 medium potatoes and cut in 1/2 inch cubes. Melt 1/2 c. shortening in a heavy skillet. Add potatoes. Fry quickly, turning often until crisp and golden brown, about 20 minutes. Season with salt. Serves 4 to 6.

Coleslaw Toss

2 c. crisp shredded cabbage
1/2 c. chopped parsley
1/2 c. green onions, sliced
3 T. sugar
3 T. vinegar
2 T. salad oil

Combine chilled vegetables. Combine remaining ingredients. Stir to dissolve sugar. Pour over vegetables. Toss lightly. Garnish with sprigs of parsley and green pepper rings. Serves 4 to 6.

Frosty Lemon Creme

"Smooth and creamy and utterly delicious"

2 eggs
1/2 c. sugar
1/2 c. light corn syrup
1/4 c. lemon juice
1 t. grated lemon rind
1 c. milk
1 c. light cream or top milk

Beat eggs until thick and lemon colored, gradually add sugar and continue beating until mixture is thick. Add remaining ingredients and blend. Pour into refrigerator tray. Freeze firm; break into chunks, turn into chilled bowl. Beat with electric or rotary beater until fluffy smooth. Return to freezer tray, freeze form. Makes 1 quart.

Sour Cream Coconut Cookies

1 c. shortening
2 c. sugar
2 eggs
1 1/2 t. vanilla
1 t. grated lemon rind
4 c. flour
1 t. soda
2 t. baking powder
1/2 t. salt
2/3 c. thick sour cream
1 c. moist coconut, snipped

Cream shortening and sugar, add eggs and beat well. Add vanilla and lemon rind. Sift flour with soda, baking powder and salt and add to creamed mixture, alternately with sour cream. Stir in coconut. Chill dough. Roll dough 1/8 inch thick and cut with floured cookie cutter lift out small portions of dough about the size of an English Walnut, roll between palms of hands until a little ball is formed. Place on lightly greased cookie sheet about 2" apart. Then press down on the ball of cookie dough with a cloth covered glass. You'll have nice round cookies without the bother of rolling the dough. It may be necessary to dust hands lightly with flour during the rolling. Bake at 375 degrees for 10 to 12 minutes. Makes about 6 dozen cookies.

July 28, 1955 Hot Potato Salad and Frankfurters, Pineapple Sherbert, Butterscotch Chip Brownies

Menu

"A Main Dish and Salad all in one for a Summer Supper"

Hot Potato Salad and Frankfurters

Crisp Celery      Carrot Sticks      Corn on Cob

Pineapple Sherbert

Chocolate Chip Brownies

Hot Potato Salad and Frankfurters

1/2 pound frankfurters
6 potatoes cooked in jackets (4 c. cubed)
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/4 c. bacon drippings
1/2 c. vinegar
1/4 t. dry mustard
1 t. salt
1/8 t. pepper
1 t. sugar
1 egg, beaten

Cook frankfurters in hot water 7 minutes; slice. Combine cooked cubed potatoes, green pepper and onion. Heat bacon drippings, add remaining ingredients, heat thoroughly. Pour over potatoes, toss lightly. Garnish with frankfurter slices. Serves 6.

Pineapple Sherbert

3/4 c. sugar
Dash salt
1/4 c. orange juice
1/2 c. sweetened pineapple juice
1 1/2 c. of top milk or light cream or 3/4 c. evaporated milk and 3/4 c. milk

Dissolve sugar and salt in fruit juices. Gradually add cream or milk, beating constantly. Freeze in refrigerator tray until almost firm, turn into chilled bowl and beat thoroughly. Return to tray and chill until form. May be frozen in ice cream freezer, using 4 parts of ice to 1 part salt. Makes 1 quart. Garnish with sprigs of mint.

Butterscotch Chip Brownies

1/2 c. shortening
1 c. brown sugar
1 egg, unbeaten
1 c. flour
1/2 t. baking powder
1/8 t. soda
1/4 t. salt
1 c. butterscotch bits
1/2 c. nuts
1 t. vanilla

 Cream shortening and sugar, add egg. Beat well. Stir together flour, baking powder, soda and salt. Add to first mixture. Add butterscotch or chocolate bits, nuts and vanilla. Spread in greased 8 x 8 x 2 inch baking pan. Bake at 350 degrees about 35 minutes. Cut in squares while warm.

July 22, 1955 Fillet of Sole -- Lobster Sauce, Cheese Potato Balls, Lemon Rice Pudding

Menu

Fillet of Sole -- Lobster Sauce

Cheese Potato Balls

Buttered Green Beans

Lemon Rice Pudding

Fillet of Sole -- Lobster Sauce

4 fillets of sole
Butter
1/2 pound lobster meat
4 T. butter
Salt and pepper
2 T. butter
2 T. flour
1/4 t. salt
1 c. milk

Spread fillets with butter, roll up and secure with toothpicks. Place in buttered baking dish, bake at 350 degrees for about 20 minutes or until center of fish is cooked. For sauce cur lobster meat into 1/4 inch pieces, sprinkle with salt and pepper, saute in 4 T. butter for 5 minutes. Make white sauce with 2 T. butter, 2 T. flour, salt and 1 c. milk. Add lobster to white sauce. Pour sauce over cooked fillets, garnish with parsley. Serves 4.

Cheese Potato Balls

Pare and boil 4 medium sized potatoes. Mash, season well with butter, salt, pepper and beat in enough hot milk to make smooth and creamy. Allow mixture to cool slightly to stiffen somewhat and to make handling easier. Roll heaping tablespoon of potato around a cube of American cheese. Roll ball in finely crushed corn flakes, dip in butter. Place in baking pan and bake at 350 degrees until heated. Serve 2 to each person.

Note: This is an excellent recipe for left-over mashed potatoes. May be made ahead and heated in oven just before serving. Warm in oven with fish -- same temperature.

Lemon Rice Pudding

1 c. cooked rice
2 c. hot milk
2 egg yolks, beaten
Pinch salt
1/4 c. butter
Grated rind of 1 lemon
1/4 c. sugar

Combine all ingredients and set in pan of warm water. Bake at 350 degrees for 30 minutes. When done, spread wit the following topping.

2 egg whites, stiffly beaten
8 T. sugar
Juice of 1 lemon

Add sugar to stiffly beaten egg whites along with juice of lemon. Spread topping over pudding and brown in oven slightly.

July 18, 1955 Baebecue Zesty Franks in Cheese Sauce, Lemon Barbecued Chicken, Lemon Barbeque Sauce, Sizzling French Fries, Roasted Corn on the Cob, Hot Garlic Bread, Relish Tray, Aunt Kate's Chocolate Cake, Doris's Favorite Icing

Menu For Barbecue

Zesty Franks in Cheese Sauce

Lemon Barbecued Chicken

Sizzling French Fries      Roasted Corn on the Cob

Hot Garlic Bread

Relish Tray

Aunt Kate's Chocolate Cake

Coffee

Zesty Franks in Cheese Sauce

1 pound franks
Cocktail onions
1/2 pound Sharp Cheddar Cheese, shredded
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1/2 t. dry mustard
1/2 t. Worcestershire sauce
1/4 c. ketchup
1/8 t. cayenne pepper
Toothpicks

Cut franks in 1-inch pieces. Stick cocktail onions and frank pieces on toothpicks. Make cheese sauce by combining soup, milk, mustard, Worcestershire sauce, ketchup and cayenne. Heat over low heat or in top of double boiler. Set over hot water. Add cheese and stir until smooth and well blended. To serve, pour cheese sauce into a shallow casserole and arrange franks and onions on picks in sauce.

Lemon Barbecued Chicken

Place pieces of frying chicken on a grill over hot coals. (Be sure coals are at least 7 inches below chicken.) Turn chicken frequently and brush with lemon sauce several times during cooking. Grill chicken until tender, about 30 to 40 minutes. Serve hot.

Lemon Barbeque Sauce

1 clove garlic
1/2 t. salt
1/4 c. salad oil
1/2 c. lemon juice
2 T. finely chopped onion
1/2 t. pepper
1/2 t. thyme

Mash garlic, add remaining ingredients. If possible, allow sauce to stand overnight to blend flavors.

Sizzling French Fries

Place thawed, frozen French fries in corn popper. Shake over heat until piping hot. Sprinkle with salt.

Roasted Corn on the Cob

Turn back the husks and remove silk. Lay husks back in position. Soak corn in salt water for an hour. Shake well before roasting. Line corn up on grill over coals. Keep turning ears as they brown. Will take 20 minutes. To serve break off husks. Serve with plenty of butter, salt and pepper.

Note: Soaking is not vital, but it does keep corn more moist.

Hot Garlic Bread

Slash long French bread in even slices, making the cuts on the bias without cutting clear through. Mash 1 clove garlic; cream with 1/2 c. butter. Spread generously between slices. Wrap in aluminum foil. Place on grill until hot, turning frequently.

Relish Tray

Crisp relishes double for salad in today's barbeque. A selection such as tomatoes, radishes, carrot strips, celery, and green onions would be good. Don't forget some of your delicious pickles, too.

Aunt Kate's Chocolate Cake

1/2 c. butter
1 c. sugar
3 eggs
2 1/4 c. flour
1 t. cream of tartar
1/2 t. soda
2 squares chocolate
5 T. sugar
3 T. hot water
1 c. milk
1 t. vanilla

Cream butter and sugar, add eggs one at a time, beating well after each addition. Sift flour, cream of tartar and soda together. Heat together chocolate, sugar and hot water to make a smooth paste, cool. Add milk and vanilla alternately with flour mixture to creamed mixture. Last add chocolate mixture. Turn into greased and floured 8 inch square pan. Bake at 350 degrees for 40 to 45 minutes. Frost with Doris's Favorite Icing.

Doris's Favorite Icing

1 T. butter
1 c. sifted confectioners sugar
2 squares chocolate, melted
1 T. vanilla
1 egg
3 1/2 T. milk

Cream butter and sugar, add melted chocolate and remaining ingredients, beat with electric mixer or rotary beater until fluffy and thick enough to hold its shape.

Have a happy barbecue. Good luck to Dad, head chef.

July 8, 1955 Sunday Special Glazed Baked Ham, Browned Potatoes. Hot Spiced Cherries, Angel Custard Desert

Menu

Glazed Baked Ham

Hot Spiced Cherries      Browned Potatoes

Garden Salad Bowl

Parsley Buttered Carrots

Angel Custard Desert

Glazed Baked Ham

3 to 4 pound canned ham
1/2 c. honey
Cloves

Place ham, fat side up, on rack in shallow baking pan. Stud with cloves; drizzle with honey. Bake at 325 degrees 45 minutes, basting often with additional honey.

Browned Potatoes

Select medium potatoes, 1 per person. Peel, rub with butter. Brown in oven with ham -- allow about 1 hour for potatoes.

Quick tip: You can skillet brown 1 No. 2 can whole white potatoes in 2 T. butter if you prefer.

Hot Spiced Cherries

1 1/2 T. cornstarch
1/4 c. sugar
1/4 t. allspice
1/4 t. cloves
No. 2 can red sour cherries, drained, reserve juice

Combine cornstarch, sugar and spices. Gradually stir in juice from cherries. Cook until thick and clear, stirring constantly. Add cherries. Serve hot with ham.

Angel Custard Desert

1 angel food cake
1 T. unflavored gelatin
1/4 c. cold water
6 eggs, separated
3/4 c. sugar
1 1/2 t. grated lemon rind
3/4 c. lemon juice
3/4 c. sugar

Remove crusts from angel food cake. Tear cake into pieces. Two forks are handy for this. Half fill well oiled angel food cake pan. Add filling (directions for making below), then more cake. Chill until firm. Unmold on serving plate.

Note: This dessert is gold and white like a daffodil cake. Cut in wedges, serve with whipped cream.


For Filling:

Soften gelatin in cold water. Combine egg yolks in 3/4 c. of sugar, lemon rind and juice. Cook until hot, NOT BOILING, water, stirring constantly until thickened slightly. Remove from heat; add softened gelatin and stir to dissolve. Cool until partially set. Beat egg whites until stiff, add 3/4 c. of sugar and continue to beat until stiff like meringue. Fold in custard.

June 20, 1955 Cube Steaks "County Style", Twice-Fried Potatoes, Garden Salad Molds, Butterscotch Ice Box Cookies, Low Calorie Orange Ice

Cube Steaks "County Style"

 4 cube steaks
3 T. shortening
Flour
Salt and pepper
1 onion, chopped
2 T. vinegar
1 T. brown sugar
1/2 c. ketchup
1 T. Worcestershire sauce
1/4 c. water

Melt shortening in skillet. Dip steaks in flour, sprinkle with salt and pepper and brown with onion. Add all remaining ingredients. Cover and cook slowly until meat is fork tender, about 15 minutes.

Twice-Fried Potatoes

First frying 375 degrees.....Second frying 400 degrees

Four large potatoes, washed, pared and cut into lengthwise strips, the length of the potato and about 3/8 inches deep. Dry peeled, sliced potatoes in clean tea towel. Divide into two equal amounts. Fry in deep fat until potatoes are tender but not brown, about 3 minutes. Drain on absorbent paper. Cook remaining potatoes in the same manner. Place in refrigerator until ready to use. To brown potatoes at serving time, reheat fat. Place half of the potatoes in fry basket and carefully lower into fat. Fry until crisp and brown, about 2 minutes. Brown remaining potatoes in same way. Drain on absorbent paper. Sprinkle with salt, serve at once. You can prepare  French Fried potatoes for a crowd this way and save last minute confusion. You may place the fried potatoes in a shallow pan, place in oven at about 300 degrees F, and leave oven door slightly ajar. They will stay hot while you continue to fry remaining potatoes.

Garden Salad Molds

1 pk. lemon gelatin
1 3/4 c. hot water
3/4 t. salt
3 T. lemon juice
2 T. vinegar
1 c. diced celery
1/2 c. diced cucumber
1/4 c. green pepper strips
2 T. diced raw carrot
1 T. finely chopped green onion

Dissolve gelatin in hot water; add salt, lemon juice and vinegar. Chill until partially set. Fold in vegetables. Pour onto individual molds; chill until firm. Unmold on lettuce. Serve with mayonnaise or salad dressing. Serves 6-8.

Butterscotch Ice Box Cookies

1/2 c. butter
1 c. brown sugar
1 egg
1/2 t. vanilla
1 3/4 c. flour
1/2 t. soda
1/2 t cream of tartar
1/2 c. finely chopped nuts

Cream butter and brown sugar, add egg, slightly beaten. Add vanilla. Sift together flour, sode and cream of tartar. Add to creamed mixture. Stir in nuts. Form into rolls. Chill thoroughly in refrigerator before slicing. Place on ungreased cookie sheet. Bake at 375 degrees 8 to 10 minutes.

Low Calorie Orange Ice

1 T. unflavored gelatin
1 1/2 c. water
2 t. grated orange rind
3/4 c. orange juice
2 T. lemon juice
12 non-calorie sweetening tablets

Soften gelatin in 1/2 c. water. Boil remaining water with orange rind 2 minutes. Remove from heat. Add softened gelatin and stir until thoroughly dissolved. Stir in orange and lemon juice. Add sweetening tablets. Blend Pour into freezing tray, set control for coldest, fastest freezing until firm, stir every 15 minutes, until mixture begins to hold its shape. When frozen, spoon into serving dishes.

June 17, 1955 Baked Stuffed Fillets or Steaks, Bread Stuffing, Potato Fans, Oven Steamed Carrots, Lemon Souffle, Citrus Salad, Choco-Mint Chiffon Pie

Friday's Oven Meal

Baled Stuffed Fillets or Steaks

Potato Fans      Oven Steamed Carrots

Citrus Salad

For Sunday . . . an added attraction Choco-Mint Chiffon Pie

Baked Stuffed Fillets or Steaks

2 fillets or steaks, about 1 pound each
1 t. salt
1/8 t. pepper
1/4 c. butter
3 slices bacon, optional
Bread stuffing

Remove skins from fillets if the have not already been removed. Sprinkle both sides of fish with salt and pepper. Place one fillet or steak in well greased baking pan. Place stuffing on the fish, cover with remaining fillet or steak. Fasten together with toothpicks or skewers. Brush top with melted butter, lay slices of bacon on top. Bake at 350 degrees for 30 to 40 minutes or until fish flakes easily when tested with a fork. Remove carefully to a hot platter, take out fasteners, garnish with lemon wedges. Serve with a cream or mushroom sauce or plain. Serves 6.

Bread Stuffing

2 T. chopped onions
1/3 c. celery, chopped
1/4 c. butter
1/2 t. salt
Dash pepper
1/2 t. sage
2 c. day-old bread crumbs

Cook onions and celery in butter until tender but not brown. Add cooked vegetables and seasonings to bread crumbs, mix thoroughly. If dressing seems dry, add 2 T. water or milk.

Potato Fans

Peel and thinly slice medium sized potatoes about 1 potato per serving. Arrange fan-shape in large, shallow, well buttered baking dish. Have potato slices overlap each other. Season with salt and pepper. Pour melted butter over all, being sure to cover each slice. Use about 1/2 c. butter for 6 potatoes. Bake at 350 degrees until tender and golden brown -- about 45 minutes.

Oven Steamed Carrots

Wash carrots and cut in half lengthwise, if small leave whole. Place in casserole with 1/4 c. water and 1/2 t. salt. Cover and bake at 350 degrees about 45 minutes. Whole carrots may require 60 minutes.

Lemon Souffle

1 c. sugar
Dash salt
2 T. flour
2 T. butter
2 lemons, juice and rind
3 eggs, separated
1 c. milk

Mix sugar, salt and flour. Add butter, lemon juice and rind. Add beaten yolks blended with the milk. Beat well. Fold in stiffly beaten egg whites. Pour into well buttered casserole, place in a pan of boiling water and bake for 25 minutes at 350 degrees.

Citrus Salad

Arrange alternate sections of fresh oranges and grapefruit and crisp salad greens. Serve with French Dressing.

Choco-Mint Chiffon Pie

"Sunday's Dessert"

1 T. unflavored gelatin
1/4 c. cold water
2/3 c. crussed peppermint candy
1 1/2 c. milk
3 egg yolks
1/4 c. sugar
Dash salt
3 egg whites
1 sq baking chocolate, grated
1/4 t. peppermint extract or few drops oil of peppermint

Soften gelatin in cold water. Place candy and milk over low heat, stirring until candy melts. Beat egg yolks slightly. Add 2 T. of the sugar and salt. Stir in part of hot milk, add to remaining hot milk. Cook until mixture coats a spoon. Stir in gelatin. Beat egg whites until stiff. Add remaining 2 T. sugar. Fold egg whites, half of grated chocolate, and peppermint flavoring into gelatin mixture. Pour into baked pie shell and garnish with rest of grated chocolate.

June 16, 1955 Liver With Mushrooms, Special Stuffed Baked Potatoes, Green Salad, French Dressing, Bran Muffins, French Strawberry Pie

Another Every Day Dinner Menu

Liver With Mushrooms

Special Baked Potatoes

Green Salad, French Dressing

Bran Muffins

French Strawberry Pie

Liver With Mushrooms

1 pound liver
2 T. chopped onion
3 T. bacon fat
1 c. mushrooms cut into pieces and sauteed in butter
1/2 c. sour cream
2 T. flour
1 t. salt
Dash pepper
1 c. meat stock or bouillon

Cut liver into cubes and brown with onion in fat. Simmer for 5 minutes. Add mushrooms and cream, blended with flour and meat stock. Add seasonings. Add more liquid if needed. Heat thoroughly and serve on toast.

Special Stuffed Baked Potatoes

6 potatoes
1 t. salt
1/4 c. hot milk
2 T. butter
1/2 c. grated American cheese
Paprika

Select large, uniform potatoes, scrub, bake in hot oven 425 degrees about 1 hour or until soft. Cut in halves lengthwise, scoop out the insides, mix with salt, milk and butter. Beat until creamy. Refill shells; sprinkle with cheese and paprika, bake in moderate oven 350 degrees 5 to 10 minutes.

Green Salad

Mix lettuce, endive, chicory, romaine, celery, watercress, or other salad greens in a salad bowl. Toss thoroughly with French Dressing.

French Dressing

1/3 c. honey
2 t. salt
1 T. dry mustard
1 T. Worcestershire sauce
Dash of Tobasco
1 t. paprika
2 T. tarragon vinegar
1/2 c. cider vinegar
1 can tomato soup
1 1/2 c. salad oil

Mix all ingredients. Put into a jar. Keep in refrigerator. Shake well before using.

Bran Muffins

2 T. shortening
1/4 c. sugar
1 egg
1 c. bran
3/4 c. milk
1 c. flour
2 1/2 t. baking powder
1/2 t. salt

Cream shortening and sugar well. Add unbeaten egg and beat well. Stir in bran and milk. Let soak until most of the moisture is taken up. Add sifted dry ingredients and stir only until flour disappears. Bake in greased muffin pans in hot oven 400 degrees about 30 minutes. Yield: 8 large or 12 small muffins.

French Strawberry Pie

1 baked pie shell (9 inch)
1 3-oz. package cream cheese
Cream
1 quart strawberries
1 c. sugar
3 T. cornstarch
1/2 pint heavy cream, whipped

Soften cream cheese with cream and spread on bottom of pie crust. Select best half of berries and arrange on top of cream cheese. Mash and cook remaining berries and put through sieve to extract juice. Combine sugar and cornstarch, add juice. Cook until thick and clear, stirring constantly. cool and pour over berries in the crust. Chill and when ready to serve top with whipped cream.

Note: Have you shopped at the White Star Market corner of Congress and Woodbine Streets? This modern grocery store is 100% self service. Whether you are looking for meat, vegetables, or anything in the grocery line, including specialties, you'll find the highest quality at the White Star. We are very proud to have them join "Home Cooking" as a sponsor.

Editor's Note: The White Star Market mentioned above has closed, but the building is still there. You can still see the old store.  It is shuttered, but the stars are still on each panel.  There appear to be apartments above the store.There is not much parking by today's standards.To see the inside of the market, view this original 1943 advertisement from Armstrong Flooring. A Rochester Ramble  gives more information on the store and both interior and exterior pictures.

June 13, 1955 Lamb Kebabs, Fresh Peas, Skillet Potatoes, Best Orange Rolls, Raspberry Fluff Tarts

Dinner Menu

Lamb Kebabs

Fresh Peas      Skillet Potatoes

Best Orange Rolls

Raspberry Fluff Tarts

Lamb Kebabs

1/2 c. ketchup
1/4 c. water
2 T. Worcestershire sauce
3 T. sugar
2 T. steak sauce
3 T. vinegar
1 t. salt
1 1/2 pounds lamb shoulder cut into 1 1/2 inch cubes

Combine all ingredients except lamb. Heat to simmer. String lamb on skewers allowing 3 or 4 pieces to each skewer. Place on broiling rack. Spoon part of sauce over cubes. Broil 3 inches from heat 25 to 35 minutes, turning and basting every 5 minutes. Serves 4.

Fresh Peas

Place 1/4 c. water, 1 t. salt and peas in saucepan. Cover. Cook over high heat until steaming, then reduce to low. Cook 10 minutes. Serve with butter or cream.

Skillet Potatoes

2 c. finely diced raw potatoes
1/4 c. chopped onion
1 1/4 c. milk
3/4 t. salt
1/4 t. pepper
1/4 c. chopped parsley

Combine potatoes and onion in skillet. Add milk and seasonings. Cover. Simmer slowly over low heat until potatoes are tender and mist of milk is absorbed. Stir frequently. Sprinkle with chopped parsley before serving.

Best Orange Rolls

1 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1 t. salt
1 pk. dry yeast
1/4 c. warm water
2 eggs, well beaten
1/4 c. orange juice
2 T. grated orange rind
5 c. flour

Mix together scalded milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in warm water, add to mixture. Add well beaten eggs, orange juice and rind. Add flour to make a soft dough. Cover, let stand 10 minutes. Knead dough 5 to 10 minutes until satin-smooth (it will show small blisters under the surface of the dough when drawn taught), place in greased bowl, turning over to bring greased side on top. Cover with damp cloth, let rise until double in bulk (about 2 hours). Punch down, let stand 15 minutes. This makes dough easier to handle. Roll dough 10 inches by 16 inches and 1/2 inch thick. Cut into strips 10 inches long and 3/4 inch wide. Roll each strip lightly between your fingers, knot. Arrange bow knots on baking sheet and tuck ends under. Cover. Let rise until double. Bake in hot oven 400 degrees 12 minutes. Cool on wire rack. Brush with ORANGE ICING.

Orange Icing

2 T. orange juice
1 t. grated orange rind
1 c. sifted confectioners sugar

Combine all ingredients. Brush icing on rolls with a pastry brush.

Raspberry Fluff Tarts

1/2 c. orange juice
1/2 pound marshmallows
1 c. heavy cream
1 c. crushed raspberries

Heat orange juice in top of double boiler. Add marshmallows; stir until melted. Cool mixture, chill until partially set. Fold in whipped cream and raspberries. Pour into baked pastry tart shells. Garnish with raspberries. Fills 6 to 8 tart shells. Garnish with raspberries. fills 6 to 8 tart shells.

April 27, 1955 Individual Barbecued Meat Loaves, Orange Delight, Oven Glazed Carrots, Oven Browned New Potatoes

Individual Barbecued Meat Loaves

1 1/2 pounds ground beef
1/2 pound ground pork or veal
1/2 c. soft bread crumbs
1/2 c. milk
1 egg
1 t. salt
2 T. chopped onion
1/2 c. ketchup
1 T. Worcestershire sauce
1 t. chili powder
2 T. chopped onion

Mix together beef, pork, bread crumbs, milk, egg, salt, and onion. Shape into 8 individual loaves. Place in well greased shallow pan. Heat together remaining ingredients for sauce. Pour over loaves, cove and bake for 30 minutes at 350 degrees. Remove cover and brown for 15 minutes.

Orange Delight

(from Town Journal 1955)

3 T. butter
3 T. flour
1 1/2 c. sugar
6 eggs, separated
1 can (6 oz.) frozen concentrated orange juice
2 c. milk


Cream butter; add flour and blend well. Add sugar and mix until smooth. Add egg yolks and orange juice (undiluted) beat well. Add milk. Combine with creamed mixture. Beat egg whites until stiff. Carefully fold them into orange mixture. Pour into well buttered 7 x 12 inch baking dish. Place dish in pan containing 1/2 inch hot water. Bake in moderate oven 375 degrees for 35 to 40 minutes. Pudding will have a cake-like topping over a custard layer. Spoon into serving dishes. Serves 8.

Oven Glazed Carrots

2 bunches carrots
2 T. lemon juice
1/4 c. sugar
1/2 c. water
3/4 t. salt
2 T. butter

Scrape carrots, cut in lengthwise strips. Combine lemon juice, sugar, salt and butter. Pour over carrots. Cover, bake at 350 degrees 30 to 35 minutes.

Oven Browned New Potatoes

Scrape small new potatoes, place in buttered casserole, pour melted butter over all. Bake in oven 350 degrees 45 minutes or until tender. If potatoes are large, cut in halves or quarters. To hasten cooking time you may boil for 10 minutes. Turn potatoes after they are browned on one side. S,all potatoes 1 1/2 to 2" in diameter will cook in 45 minutes to 1 hour. Larger potatoes will require 1 1/4 to 1 1/2 hours.

April 18, 1955 Oven Meal Mother's Meat Loaf, Scalloped Potatoes, Steamed Carrots and Apples, Baked Pineapple Pudding

Oven Meal

Mother's Meat Loaf

Scalloped Potatoes

Steamed Carrots and Apples

Baked Pineapple Paradise

Mother's Meat Loaf

1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 c. onion, minced
1/4 c. butter
1/2 c. celery, minced
1/2 c. tomato soup
1 egg
1 c. soft bread crumbs
1/4 t. t. pepper
1 1/2 t. salt
Bacon

Have meat ground together twice.Brown onion and celery in butter. Add tomato soup, then beat egg into mixture. Add bread crumbs and seasonings to meat; then add onion mixture. Work well with handsuntil ingredients are well blended. Pack in greased loaf pan or form into a loaf. Arrange strips of bacon over loaf. Bake at 375 degrees at 375 degrees for 1 1/2 hours. Serves 6.

Tip: The browning of the onion and celery in butter gives this meat loaf an excellent flavor for it eliminates any raw onion taste. This is my favorite oven meal, I sometimes substitute the brownie pudding given some time ago on Home Cooking.

Scalloped Potatoes

6 medium sliced potatoes
Salt and pepper
2 T. flour
3 T. butter
3 c. milk (about)

Editor's note: I suspect there should be 3 T. flour. Add 1/3 of the potatoes works with the rest of the procedure. 

Wash and pare potatoes and cut in very thin slices. Place 1/2 of the potatoes in greased 2 quart baking dish. Sprinkle with salt and pepper and 1/3 of the flour. Dot with 1 T. butter. Repeat twice. Pour in enough milk so it can be seen through the top layer. Cover and bake at 375 degrees for 30 minutes, remove cover and continue baking for 15 to 20 minutes longer or until potatoes are tender and a brown crust has formed on top. Serves 6.

Steamed Carrots and Apples

Arrange equal quantities of sliced cooked carrots and sliced raw apples in alternate layers in buttered baking dish. Sprinkle carrots with salt and melted butter; sprinkle apples with sugar. Bake covered at 375 degrees 30 to 45 minutes.

Baked Pineapple Pudding

1/2 c. Fluffo
1 1/4 c. sugar
2 eggs, separated
3 c. graham cracker crumbs -- about 30
2 1/2 t. baking powder
1 1/4 c. milk
1/2 c. chopped pecans
1 can (9 oz.) crushed pineapple
1 c. sugar
Heavy cream, whipped

Combine Fluffo and sugar. Add egg yolks and blend well. Combine crushed graham crackers and baking powder, add to egg mixture alternately with milk. Add pecans. Beat egg whites until stiff. Fold into graham cracker mixture. Pour into well buttered 7 x 12 inch baking dish. Bake at 375 degrees 25 minutes. Combine pineapple and sugar, cook over medium heat 5 minutes. Spoon over hot baked pudding as soon as it is removed from oven. Let stand 30 minutes before serving. Cut into squares. Serve with a dab of whipped cream. Serves 10.

March 22, 1955 A Quick Meal From Your Freezer Ocean Perch Piquant, Baked Corn, French Fried Potatoes, Orange Sherbert

Dinner Menu

Ocean Perch Piquant

French Fried Potatoes

Baked Corn

Orange Sherbert

Ocean Perch Piquant

1 pound package frozen ocean perch fillets
 1/4 c. butter, melted
1 t. grated onion
2 T. lemon juice
1 t. salt
1/4 t. thyme
1 T. chopped parsley

Place wrapped package of perch in cold water for 5 minutes. Separate the fillets and arrange in a single layer, skin side down, in greased 10 x 6 inch baking dish. Combine butter, onion, lemon juice. salt and thyme. Pour over fish. Bake at 400 degrees for 20 minutes. Sprinkle with parsley. Serve at once.

Baked Corn

1 package frozen whole kernal corn
1/4 c. light cream
1/4 t. salt
Dash of pepper
2 T. butter

Place unthawed corn, cream, salt and pepper in a 1 quart casserole. Dot with butter; cover. Bake in moderately hot oven 400 degrees with fish for 20 to 30 minutes. Toss lightly with form before serving.

French Fried Potatoes

Arrange on shallow baking dish and bake with fish and corn at 400 degrees for 20 to 30 minutes.

Orange Sherbert

1 T. unflavored gelatin
2 c, milk
1 1/4 c. orange juice
1/4 c. lemon juice
2/3 c. sugar
1/2 c. light corn syrup
Dash of salt
Few drops yellow food coloring

Soak gelatin in 1/2 c. of the milk for 5 minutes. Place on low heat until gelatin dissolves, stirring constantly. Remove from heat and let stand. Combine orange juice, lemon juice, sugar, syrup and salt. Stir until sugar is dissolved. Blend with the 1 1/2 c. of milk and the gelatin mixture. Add coloring. Pour into 2 ice trays and place in freezing compartment of refrigerator. Set control at coldest position, freeze to mush (about 1 hour). Turn into chilled bowl, beat until smooth.

To Freeze: Pour into liquid-tight containers, label and freeze.

February 24, 1955 Pastry Mix, Pecan Squares, Special Meat Loaf, French Fried Potatoes in the Oven

Pastry Mix

8 c. flour
1 T. salt
1 pound lard or vegetable shortening

Sift flour and salt, cut in lard or shortening as for pie crust until mixture resembles fine meal and some pieces of fat are the size of peas. Pack into tightly closed jar or can. Store in cool place or refrigerator.

To use pastry mix:

For 1 crust pie use 1 1/4 c. pastry mix and about 3 T. cold water.
For 2 crust pie use 2 1/2 c. pastry mix and about 5 T. cold water.

Note: If you are using vegetable shortening such as Fluffo you may have a richer pastry by using 7 c. of flour instead of 8 c.

Pecan Squares

2 1/2 c. pastry mix
5 T. water
1/4 c. sugar
1 c. dark corn syrup
3 eggs, well beaten
1/4 c. butter
1 t. vanilla
1 c. pecans, broken

Combine pastry mix with water. Turn out onto floured pastry cloth or board and roll to 1/8 inch thickness. Line a 9 x 9 x 1 1/2 inch pan with pastry, let pastry come up sides of pan. Flute the top edge. Combine sugar and syrup and cook to 230 degrees or until syrup spins a thread. Pour hot syrup slowly on eggs, beating constantly. Add butter, vanilla and nuts. Pour into pastry lined pan. Bake at 425 degrees for 30 minutes. Cut into squares; serve warm or cold, topped with whipped cream. These may be made a day ahead of time. Store in a cool place.

Special Meat Loaf

1/2 c. onion, chopped
3/4 c. celery, diced
1/4 c. butter
1/2 green pepper, chopped
1 T. salt
2 eggs
3 c. soft bread crumbs
1/2 c. water
2 pounds ground beef
1/2 c. tomato juice
2 T. butter, melted

Brown onions and celery in 1/4 c. butter or shortening. Combine with green pepper, salt, eggs, bread crumbs and water to make a stuffing. Add 1 1/2 c. of the stuffing to meat, mixing well. Pat out 1/2 of the meat mixture in loaf pan. Cover with remaining stuffing, then top with remaining meat mixture. Bake at 375 degrees for 1 1/2 hours. Baste two or three times during baking with tomato juice and butter which have been mixed together. Serves 10 to 12.

French Fried Potatoes in the Oven

Select one medium or large potato for each person to be served. Pare potatoes and cut them into strips. Place the strips in single layers in shallow pan, sprinkle with salt; pour 1/4 c. melted shortening over 8 prepared potatoes. Bake at 375 degrees (with meat loaf) for 40 to 45 minutes until golden brown. Serve piping hot.

February 23, 1955 Basic Beaten Batter "For Coffee Cakes", Crumble Coffee Cake, Apple Coffee Cake, Pan-Fried Liver, Farmers Favorite Potatoes

Basic Beaten Batter "For Coffee Cakes"

1 pk yeast
1/4 c. lukewarm water
1 c. milk
1/4 c. sugar
1 t. salt
1/2 c. shortening
2 eggs
3 1/4 c. flour (about)
1/2 t. vanilla

Soften yeast in lukewarm water. Scald milk, add sugar, salt and shortening. Cool to lukewarm. Add 1 c. of flour and beat well. Add softened yeast, eggs and vanilla. Beat well. Add remaining flour to make a thick batter. Beat thoroughly until smooth. Cover and let rise until doubled (about 1 hour). Use as below to make 2 coffee cakes.

Coffee Cake No. 1. "Crumble Coffee Cake"

1/2 recipe Basic Beaten Batter
3 T. Milk
1/2 c. flour
1/4 c. dry bread crumbs
2 T. sugar
1/2 t. cinnamon

Spread 1/2 recipe Basic Beaten Batter into well greased 8 x 8 inch pan. Brush top with milk. Combine flour, bread crumbs, sugar, cinnamon and butter to make a crumb mixture, spread over top of dough. Let rise until doubled, about 45 minutes. Bake at 375 degrees 30 minutes.

Coffee Cake No. 2 "Apple Coffee Cake"

1/2 recipe Basic Beaten Batter
3 to 4 medium apples
2 T. butter
1/4 c. sugar
1 t. cinnamon

Spread 1/2 recipe of basic beaten batter into 9 inch layer pan. Peal and slice apples, arrange apple slices on top of batter, overlapping them in two circles. Brush with melted butter and sprinkle with mixture of cinnamon and sugar. Let rise until doubled about 45 minutes. Bake 375 degrees about 30 minutes.

Pan-Fried Liver

1 pound liver, sliced 1/2 inch thick
1/2 c. flour
1 t. salt
2 T. fat
1/8 t. pepper

Roll each slice of liver in flour, seasoned with salt and pepper. Melt fat in skillet. Brown liver on each side not over 2 minutes.

Tip: Avoid overcooking liver as this makes it hard and dry. Liver is rated high nutritionally, it is an excellent source of iron, copper, Vitamin A and B. Pork liver is lowest in price and just as good for you as high priced calves liver. DO NOT SCALD ANY KIND OF LIVER BEFORE COOKING.

Farmers Favorite Potatoes

1/4 c. shortening
1/4 c. finely cut onions
3 c. peeled, finely diced raw potatoes
2 T. Fat
1 t. salt
1/8 t. pepper
1/4 c. milk

Heat shortening in heavy skillet, add onions and saute until tender, but not brown, about 3 minutes. Put potatoes in mixing bowl, sprinkle flour, salt and pepper over potatoes and mix well. Add onions and milk. Heat remaining 2 T. fat in skillet, turn in potato mixture and press down with spatula. Cook over low heat 20 minutes, or until crisp and brown on bottom, turn potato mixture  and brown on the other side. Cook covered until the last 5 minutes or so of cooking. Serves 4.

September 23, 1955 Broiled Salmon, Trudy's Creamy Skillet Potatoes, Apple Pie

Menu

Broiled Salmon

Trudy's Creamy Skillet Potatoes

Tossed Salad

Apple Pie

Beverage

Broiled Salmon

2 pounds salmon steak
2 T. butter
1 T. lemon juice
1/4 t. salt
1 egg white
1/4 c. mayonnaise
1 T. chopped parsley
2 T. chopped pickle

Combine butter, lemon juice and salt. Brush over fish. Broil about 10 minutes on one side, turn. Brush over other side with butter mixture. Broil 5 minutes. Beat egg white until stiff, fold in mayonnaise, parsley and pickle. Spread over fish, broil until golden brown (about 2 minutes). Yield 4 to 5 servings.

Trudy's Creamy Skillet Potatoes

4 medium potatoes
2 T. butter
Salt and pepper
2/3 c. milk

Peel and dice potatoes, brown slightly in butter in skillet. Season with salt and pepper. Pour milk over all. Cook with cover on skillet slightly ajar, to keep milk from boiling over. Let simmer for 20 minutes until potatoes are tender and milk is thickened. If sauce becomes too thick add a little additional milk. Serves 4 to 5.

Apple Pie

"America's Favorite Desert"

Use master patry mix for double crust pie. Use 2 1/2 c. of mix and about 5 T. cold water, or use the standard pie crust recipe as listed below:


Standard Pie Crust:

2 c. flour
2/3 c. shortening
1 t. salt
5 T. cold water (about)

Sift flour with salt. Cut in shortening with pastry blender until mixture resembles coarse meal and some of the pieces of fat are the size of peas. Add cold water a little at a time, use just enough to hold mixture together.


Filling:

5 to 6 cups sliced apples
1/2 c. white sugar
1/2 c. brown sugar
3/4 t. cinnamon
1 T. flour
2 T. butter

Roll 1/2 the dough to about 1/8 inch thickness and line pie plate. Combine sugar, cinnamon and flour. Sprinkle 1/3 of sugar mixture on bottom crust. Add sliced apples. Sprinkle remaining sugar mixture on top of apples. Dot with butter. Roll out remaining pasty, making gashes or a design to allow escape of steam, place over apples. Seal edges of crust. Brush with light cream or milk. Bake at 450 degrees for 20 minutes, then reduce temperature to 350 for 30 minutes. Total baking time 50 minutes.

Good Pie Apples: Spys, Greenings, Twenty Ounce. Cortland, Rome Beauties.