August 13, 1954 Salmon Salad Surprise Loaf, Frosty Lemon Fruit Bars, Orange Sherbert

Salmon Salad Surprise Loaf

1 loaf unslided bread
4 hard cooked eggs, chopped
1 pound can salmon, flaked
1 T. lemon juice
3/4 c. chopped celery
1 t. salt
2/3 c. mayonnaise
1 T. chopped green pepper

Remove crusts from bread to make an even box shaped loaf. Cut 1 slice, 1/2" thick, lengthwise of loaf and save for top. Hollow out center of loaf, leaving side walls and bottom at least 1/2" thick, saving center of loaf for bread crumbs for stuffing. Place loaf on cookie sheet. Combine remaining ingredients and blend well. Place in loaf. Replace top of loaf.

Loaf Topping

1/4 pound cream cheese
1/2 c. mayonnaise (about)
1/4 t. Worcestershire sauce
1 hard cooked egg

Soften cream cheese. Add enough mayonnaise to make a soft spread. Add Worcestershire sauce and blend well. Spread a thin layer over top and sides of loaf. Garnish top of loaf with sliced eggs and olives. Place in refrigerator for several hours to chill. To serve cut in 1 inch slices. Makes 12 slices.

Frosty Lemon Fruit Bars

1 egg yolk
1/4 c. brown sugar
1/4 c. molasses
1/2 c. sour cream or soured evaporated milk*
1 1/2 c. flour
1/2 t. baking powder
1/4 t. soda
1/4 t. salt
1/2 t. ginger
1/2 c. walnuts, chopped
White icing

* To sour evaporated milk: Add 1 1/2 t. vinegar or lemon juice to 1/2 c. evaporated milk

Blend together with egg yolk, brown sugar and molasses. Mix well. Blend in sour cream. Sift together the flour, baking powder, soda, salt and ginger and blend into egg yolk mixture. Add dates and nuts. Spread in lightly greased 9" square pan. Bake at 400 degrees for 15 minutes. Cut into bars 1 x 2". Leave in pan to cool, then spread with icing.

Icing

1 egg white
1 c. confectioners sugar
Dash of salt
1/4 t. lemon juice

Beat egg white well. Add sugar gradually. Add lemon juice. Mixture will be runny. Spread icing over bars and when dry on top, but still soft, remove bars from pan.

Orange Sherbert

2 c. sugar
3 c. water
2 c. orange juice
1/2 c. lemon juice
2 egg whites, stiffly beaten

Mix sugar and water and cook for 5 minutes. Cool and add orange and lemon juice. Pour into trays and freeze in refrigerator freezing compartment until a firm mush. Beat until smooth and fluffy. Fold in beaten egg whites. Return to freezing compartment and freeze 1 to 2 hours.

February 28, 1955 Low Calorie Dinner, Salmon Loaf with Golden Sauce, Dieters Cooked Dressing, Angel Food Cake Deluxe

Low Calorie Dinner

Salmon Loaf with Golden Sauce

Green Vegetables 2

Lettuce with Dieters Cooked Dressing

Angel Food Cake

Salmon Loaf with Golden Sauce

(4 oz. serving -- 175 calories)

1 1/2 c. milk
1 slice bread
4 T. butter
1 pound canned salmon
2 eggs
1/2 t. salt

Heat milk, bread and butter in double boiler until creamy. Crush salmon remove bones and break meat apart. Beat eggs with salmon, salt, milk, bread, butter, stirring well. Bake in greased bread pan 350 degrees 1 hour. Serves 4 to 6.

Golden Sauce

1 c. milk
2 T. shortening
2 T. flour
1/2 t. salt
1/3 c. grated carrot

Make white sauce of milk, shortening, flour and salt. Add grated carrot. Serve over salmon loaf.

Dieters Cooked Dressing

2 t. dry mustard
1 t. salt
Dash of paprika
2 T. sugar
1/2 T. unflavored gelatin
4 t. cold water
3/4 c. hot water
1 T. butter
1 well beaten egg
1/4 c. cider vinegar

Mix mustard, salt, paprika and sugar. Soften gelatin in cold water. Add hot water to mustard mixture and stir until blended. Add softened gelatin and butter; stir until gelatin dissolves. Stir hot mixture slowly into beaten egg. Return to heat and cook, stirring constantly until mixture thickens. Remove from heat, stir in vinegar. Pour into jar and cool. Makes 1 1/4 cups. Total calories, 300; per tablespoon, 15.

Angel Food Cake Deluxe

1 2/3 c. egg whites
1 c. plus 2 T. cake flour
3/4 c. sugar
1/2 t. salt
1 1/2 t. cream of tartar
1 c. sugar
1 t. vanilla
3/4 t. almond extract

About 1 hour ahead set out egg whites so they will be at room temperature. Sift flour, measure, resift with the 3/4 c. granulated sugar 5 times.  Set aside to use later. Beat egg whites until foamy, add salt and cream of tartar; Beat until egg whites stand in stiff peaks. Beat in the 1 c. sugar. Add extracts. Fold in flour and sugar mixture, gradually sifting over the egg whites. Use a rubber scraper for folding. Push batter into an UNGREASED 10 inch tube pan. With spatula cut complete square through batter without removing spatula. This breaks large air bubbles. Bake in moderate oven 375 degrees for 35 to 40 minutes. Invert pan for about 1 hour or until cold. 105 calories per serving (1/16 of 10 inch cake).