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.

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.

January 3, 1955 Canadian Bacon with Scalloped Potatoes, Raisin Prune Torte

Canadian Bacon with Scalloped Potatoes

4 c. potatoes, sliced
3 T. flour
1 t. salt
1/8 t. pepper
8 slices Canadian Bacon (1/2 inch thick)
1/2 c. milk
1 can condensed cream of muchroom soup
1/2 c. buttered crumbs
3 T. butter

Wash, peel and thinly slice potatoes. Combine flour, salt and pepper. Put 4 slices Canadian Bacon in bottom of greased 2 quart casserole. Top with half of sliced potatoes. Sprinkle with half the flour mixture. Put remaining 4 slices of bacon on top of potatoes, next the remaining potatoes and sprinkle the remaining flour on top. Mix milk with mushroom soup. Pour over bacon and potato mixture. Top with crumbs and dots of butter. Bake covered for 1/2 hour, remove cover and bake for another 1/2 hour or until potatoes see, tender. Use temperature 375 degrees.

Trudy's Tip: This makes a fine one dish meal. You may substitute pork chops or thin slices of ham for the bacon. Serves 4.

Raisin Prune Torte

Crust:
1 c. flour
1 t. soda
1/2 t. salt
1 c. quick-cooking oatmeal
1/3 c. butter, melted
1/2 c. brown sugar
1/2 t. vanilla

Filling:
1 1/2 c. dried prunes, cooked and drained
2/3 c. sugar
2/3 c. seedless raisins
1 c. prune juice
1 t. lemon juice

Sift flour, soda and salt together. Add oatmeal. Combine butter with sugar and vanilla. Add to flour mixture. Press 1/2 of mixture firmly into bottom of 8 x 8 inch pan. Spread filling on bottom crust. (To make filling, pit prunes and chop. Combine sugar with raisins, prune juice and lemon juice. Cook over medium heat, stirring occasionally. Cool.) Sprinkle remaining crust mixture over top. Press crust lightly and around edges of pan to seal in fruit filling. Serve with soft custard. Bake at 376 degrees for 35 minutes. Serves 8.

Trudy's Tip: Bake this along with casserole dish. Children will love this eaten  as a cookie without sauce.

Editor's Note: 376 degrees is correct, per the recipe. 

Plain Custard Sauce

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

Combine sugar, cornstarch and salt. Add milk gradually. Cook in double boiler, stirring constantly until slightly thickened. Beat eggs, add hot mixture gradually to some of the eggs, then return eggs to double boiler. Stir constantly until mixture coats a spoon. Cool, add vanilla. Chill. Pour over Raisin Prune Torte.