March 24, 1955 Cleaning Up For Lent Fish Turbans, Old Fashioned Washboards, Banana Cream Delight

Something Special For Lent

Fish Turbans

2 1-pound packages frozen fish fillets (cod, haddock, or perch)
Lemon juice
2 T. butter
4 T. chopped onion
1/2 c. chopped canned mushrooms
2 c. soft bread crumbs
1/2 c. cream
2 eggs. beaten
1 t. chopped parsley
Salt and pepper to taste

Let fish thaw on bottom shelf of refrigerator or at room temperature. Grease a 6-well muffin pan. Set oven at 375 degrees. Sprinkle fillets with lemon juice and coil each fillet around the inside of a muffin well. Melt butter in saucepan. Add onion and saute until lightly browned. Add mushrooms, breadcrumbs, cream, beaten eggs and parsley. Season with salt and pepper. Stir until well mixed. Cook over low heat until mixture thickens. Spoon into center of fish turbans. Bake at 375 degrees for 15 to 20 minutes or until fish flakes easily when tested with a fork. Serve at once. Serves 6.

Old Fashioned Washboards

4 c. flour
1 1/4 t. baking powder
1 t. soda
1/4 t. salt
1 c. shortening
2 c. brown sugar
2 eggs
1 t. vanilla
1 c. moist coconut, snipped fine

Sift flour with baking powder, add soda and salt. Cream shortening with brown sugar until light and fluffy. Add eggs and beat well. Add vanilla and coconut. Add sifted dry ingredients to creamed shortening mixture. Chill in refrigerator about 2 hours. Roll dough about 1/4 inch thick and cut into shapes 1 1/2 x 2  1/2 inches. A cardboard platter and a pastry wheel are helpful. Place on lightly greased cookie sheet. Press length wise with tines of fork. If fork sticks to dough, dip fork in flour before pressing on cookie dough. Bake at 350 degrees 8 to 10 minutes. Remove from pan to cake cooler immediately after baking. Makes 4 dozen.

Banana Cream Delight

2 c. mashed ripe bananas
2 T. lemon juice
1/2 c. sugar
1/4 t. salt
1 c. whipping cream

Mash bananas with pie blender. Add lemon juice, sugar and salt. Mix well. Whip stiff the cream, fold into banana mixture. Chill for at least 1 hour before serving. Serve in sherbert glasses if you have them. Top with a cherry. Serves 6 to 8.

March 23, 1955 Sandwiches and Cannolis Italian Cannoli Pastries, Making Sandwiches

Italian Cannoli Pastries

Shells for pastries:

1 c. flour, all purpose
1/4 t. salt
3 T. confectioners sugar
1 T. butter
1 egg
1 T. water

Sift dry ingredients several times. Cut butter in with pastry blender until mixture looks like fine meal. Add only enough of water and egg beaten together to make a soft dough. (Use a medium egg and it should be just enough.) Turn out onto lightly floured cloth and kneed for a few seconds. Cover dough with a warm bowl and let stand for about 30 minutes. (This makes the dough easier to roll.) Divide dough into 12 uniform balls. Roll each piece into very thin circle. Fit around cannoli forms very loosely, wetting each lap with cold water and sealing well with a fork so forms will not open during frying. Have about 1" lap. Fry in deep fat at 375 degrees until they are golden brown and crisp. Keep cannoli submerged in fat while frying to brown evenly. When done cool slightly and remove from forms. Fill when cold with French Cream Filling, ice cream or whipped cream. Sprinkle with confectioners sugar. Sprinkle edges with green nuts (pistachio) if desired. These shells may be prepared in advance. Store in a paper bag in cool, dry place.

Note: Cannoli Forms: To make your own forms secure a round stick of wood about 1" in diameter. Cut into legnths 4 to 4 1/2 inches long. Boil in oil for about 10 minutes to season the wood. This prevents cannoli from sticking. Temperature of fat about 375 degrees. Forms are now ready to be used and need only be wiped after using.

You can purchase some forms at the Atlantic Supply. They are not called Canolli forms but work fine. They are metal about 5 1/2 inches long and are hollow. They have a diameter of 1 inch at the large metal end and taper to a diameter of 1/2 inch at the smaller end. They do not need to be greased when using.

French Cream Filling

1/2 c. sugar
1/4 c. flour
2 T. cornstarch
Pinch of salt
1 T. butter
1 egg yolk
2 1/2 c. milk
1 t. vanilla

Mix sugar, flour, cornstarch and salt. Beat egg yolk slightly and combine with 1/2 cup of the milk. Add to dry ingredients forming a smooth paste. Warm remaining 2 c. milk, add slowly to paste, cook until smooth and thick, stirring constantly. Cook about 5 minutes after it thickens. If you do this in a double boiler you only need stir occasionally after it thickens. Add butter and when cool add vanilla. Fill cannolies.

Note: For a chocolate filling add 1 1/2 squares unsweetened chocolate, cut in small pieces to hot cream filling. Beat until smooth. While cooling, beat occasionally to prevent crust from forming.

Lunch Boxes and Sandwiches

Few things are quite so unexciting as the average lunch box; few things are quite such a boring nuisance to prepare. Use your freezer to solve both problems. You can make up stacks of tasty and nutritional sandwiches, cakes, pastry, tarts, etc. at one time, store them in the freezer. There are two ways to package and store foods for the lunch box.

1. Wrap sandwiches, cake or pie etc. individually. Package fruits in 1/2 pint containers or smaller. Assemble the foods for each lunch in a separate box; label and freeze. When ready to use just remove wrapped box from freezer and by noon the sandwiches and other food will be completely thawed. (Although fruits will be well thawed, they will still be pleasantly chilled.
2. If you do not have the freezer space complete lunches in separate boxes pack the individually wrapped sandwiches in one box, the cake in another etc. Then when the lunch is needed, take desired items from their containers and put them in bag or lunch box. If a package of frozen fruit is included be sure to pack a wooden or plastic spoon with the lunch.

Making Sandwiches

1. Use fresh bread and leave the crust on.
2. Spread a thin layer of butter on both slices of bread, being careful to cover from crust to crust. This will prevent filling from soaking the bread. Use butter at room temperature, do not melt.
3. Because lettuce, tomatoes, and other salad greens loose their crispness in the freezer, add them to sandwiches only when ready to serve.
4. To save time, prepare all the fillings in advance and spread all the slices of bread in one operation. Spread about 1/3 c. of filling for each sandwich.
5. When making several sandwiches, pair the slices as they are next to each other in the loaf. This makes cutting and wrapping easier.
6. To speed sandwich cuttiing stack two or three and cut them all at once with a sharp bread knife.
7. Wrap each sandwich separately in a moisture vapor proof material.

Some Sandwich Fillings Suitable for Freezing:

Cheddar or cream cheese
Sliced or ground meat
Sliced or ground poultry
Tuna fish or salmon
Cooked egg yolk (do not freeze egg whites)
Luncheon meats
Left over sliced roast beef, pork, baked ham
Sliced cheese
Cheese spreads
Peanut butter

Minced -Meat Spread

Grind left-over cooked meat and add just enough mayonnaise to spread. Chopped pickle, stuffed olives, pimento or relish may be added to mixture.

Peanut Butter Spread

Add enough honey or marmalade to peanut butter so that it spreads easily.

Dried Beef and Cheese Spread

Chop or grind about 6 slices of dried beef and combine with a 3 oz. package of cream cheese, 1 t. grated horseradish.

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.

March 21, 1955 Chicken Pie, Butterscotch Custard in Casserole

Chicken Pie

1 boiled chicken
1 c. diced cooked carrots
6 small boiled onions
4 T. butter or chicken fat
4 T. flour
1/2 t. salt
Dash of pepper
1 c. chicken stock
1 c. thin cream
Pie crust for single pie

Boiled Chicken: Have fowl (about 5 pounds) cut in pieces or leave whole. Place in kettle, add water to half cover, 1 stalk celery, 1 sliced onion, 1 bay leaf and 1 T, salt. Bring to boiling, cover tightly and let simmer over low heat 1 1/2 to 2 1/2 hours or until tender, time will depend on size and age of fowl. Let meat cool ib broth8 before removing. Remove meat from bones, strain broth. A 5-pound bird gives about 3 cups diced cooked chicken.

To Make Pie: Arrange chicken with vegetables in a 2 quart casserole. Melt butter or chicken fat, stir in flour and seasonings, blend well, add chicken stock and cream slowly, stirring constantly over low heat until mixture thickens and boils. Cover casserole with rolled pastry, press down on moistened edges of casserole, and trim. Make several slits in center. Bake at 425 degrees 12 to 15 minutes. Yield 6 servings.

Tip: Cooked potato balls or sauteed mushrooms may be added with the other vegetables if desired. Pie may be made in individual ramekins if desired. Same baking time and temperature.

Butterscotch Custard in Casserole

3/4 c. brown sugar
6 eggs
1 t. vanilla
1/4 t. salt
1 quart of milk, scalded

Press brown sugar on bottom of 10 x 6 1/2  x 2 inch casserole as uniformly as possible. Beat eggs well, add vanilla and salt and very slowly 1 quart of scalded milk. Pour this mixture slowly over brown sugar in casserole. Place casserole in a large utensil with water coming up at least halfway. Bake at 300 degrees for 1 hour or until knife comes clean when inserted in center of baked custard. Cool, then refrigerate until ready to serve. Note: The brown sugar in this desert separates from the custard, formiong a delicious sirup at the bottom, which is spooned over custard when serving. 6 servings.

March 14-18, 1955

Another week of no recipe sheets.  If you have this week in your collection, please email trudymcnall@gmail.com. Thanks.

The next post will be on March 21.

March 11, 1955 Deviled Crab, Cream Puffs or Frozen Eclairs, Creamy Cole Slaw

Deviled Crab

3 T, butter
2 T. onion, chopped
3 T. flour
1 t. dry mustard
1/2 t. paprika
3/4 t. salt
F. G. pepper (Editor's note: may be a reference to a sponsor)
1 c. milk
1/2 c. cream
3 c. crab meat, fresh cooked or canned
1/2 c. butter crumbs (Editor's note: should be bread crumbs, per method below)
1/2 c. cheese, grated

Heat butter, add onion and cook over low heat until onion is soft but not brown. Blend in flour and seasonings. Slowly add milk and cook, stirring constantly until thickened. Add cream. Pick over crabmeat to remove any cartilage. Add to hot sauce. Fill crab shells, or ramekins. Sprinkle with bread crumbs, cheese and a dash of paprika. Bake at 375 degrees for 20 to 25 minutes or until browned. Makes about 6 servings.

Cream Puffs or Frozen Eclairs

1/2 c. butter
1 c. water
1 c. flour
4 eggs

Combine butter and water in a saucepan and stir over moderate heat until butter melts. Add flour all at once and stir vigorously about 1 minute or until mixture forms a ball and leaves the sides of the pan. Remove from heat. Add egg, one at a time, beating thoroughly after each addition. Continue beating about 1 minute until a spoonful of the mixture breaks away sharply from the rest of mixture. Drop by heaping tablespoonfuls on an ungreased baking sheet. Bake in a hot oven 425 degrees 35 to 40 minutes. Cool on a rack. Makes 8 large puffs.

Note: For eclairs shape dough finger length. Make these ahead and freeze. Fill just before serving. To fill gently split puffs crosswise; fill generously with  sweetened shipped cream, vanilla filling, or ice cream.

To make a chocolate glaze: Melt 2 squares chocolate and 2 T. butter over hot water. Stir in 1 c. sifted confectioners sugar alternately with 4 T. light cream. Beat until smooth and shiny.

Creamy Cole Slaw

1 small head cabbage
1/2 c. sour cream
2 T. sugar
1/2 t. salt
2 T. vinegar
Paprika

Wash, drain and chill cabbage, shred fine. To about 4 c. add the combined cream, sugar, salt and vinegar. Sprinkle lightly with paprika. 4 to 6 servings.

March 10, 1955 Black Bottom Pie, Wienner Schnitzel

Black Bottom Pie

9" pie shell, baked
1 T. unflavored gelatin
1/4 c. cold water
1 1/2 c. milk
3 egg yolks
1 T. cornstarch
1/4 c. sugar
1 1/2 squares chocolate
1/8 t. salt
1 t. vanilla
3 egg whites
1/4 c. sugar
1/2 c. heavy cream
1/2 sq. chocolate, grated

Add gelatin to water; set aside. Scald milk in double boiler. Combine cornstarch and sugar, add with egg yolks to milk. Cook, stirring constantly until mixture thickens slightly. Remove from heat, add salt, vanilla and gelatin, stir until gelatin melts. DIVIDE MIXTURE INTO 2 PARTS. Add 1 1/2 sq chocolate to half of mixture, beat until smooth and chill just until it mounds; pour into crust; chill. While other half of custard chills till it begins to set, beat egg whites with 1/4 c. sugar. Fold into custard, pour on top of chocolate custard. Chill until set. Top with shipped cream. Shave 1/2 sq. chocolate on top.

Wienner Schnitzel

1 1/2 pounds veal cutlet
Flour
Salt and pepper
1 egg, slightly beaten
1 T. water
Find dry crumbs
2 T. butter
1/4 c. water

Have veal sliced 1/4 inch thick and in 6 pieces for serving. Dip in seasoned flour, in slightly beaten egg diluted with water and then in crumbs. Melt butter and saute veal about 3 minutes on each side. Add water, cover and simmer 20 minutes or until tender, use just enough water to steam the meat. Turn meat frequently for uniform cooking. Serve on hot platter and garnish with sliced lemon.