Results for ‘ •RECIPES•’
[Welland Telegraph December 29, 1941]
By Betsy Newman
If you are going to keep open house New Year’s afternoon and evening you’ll want to know what to order for refreshments. Tea and coffee, fruit punch and egg nog may be served with biscuits of various kinds and fruit cake. I’m giving you some recipes for punches with today’s menu.
Today’s Menu
Sausage Loaf
Bakes Sweet Potatoes
Buttered Beets
Celery Cabbage Salad
Apple Pie Cheese
Coffee or Tea
Sausage Loaf
1 1/2 lbs of sausage
1/2 cup milk
1 1/2 cups of bread or cracker crumbs
1 tablespoon of grated onion
2 tablespoons of catsup
2 tablespoons of horseradish
1/2 teaspoon of prepared mustard
1 egg, slightly beaten
Mix sausage and bread or cracker crumbs, add grated onion, catsup, horseradish and mustard. Moisten with slightly beaten egg and milk and shape into loaf. Bake in moderate oven (350 deg F) about 1 hour.
Fruit Punch
Juice of 18 lemons
Juice of 6 oranges
1 quart of water
2 bottles of ginger ale
1 pint of strong tea
Sweeten to taste and add more water if necessary, although ice cubes, added last, will probably reduce the beverage sufficiently. Serves 50.
Unfermented Grape Juice Punch
Juice of 6 lemons
1 can shredded pineapple
1 quart of carbonated water
4 oranges cut in slices
3 quarts unfermented grape juice
Ice cubes
Put all ingredients in punch bowl, stir thoroughly and serve. Makes 1 gallon of punch.
Eggnog
6 eggs
1 quart of rich milk
2 tablespoons of sugar
1 1/2 cups of orange juice
1/2 teaspoon of salt
Separate yolks from whites of eggs, beat yolks, add orange juice and blend well, then add sugar, salt and milk. Add stiffly beaten whites of eggs last, just before serving.
[Welland Tribune February 22, 1945]
By Betsy Newman
Hardship or no hardship in this rationing business, it gives the cook a chance to exercise her ingenuity and try new recipes, and what housewife doesn’t like to try out something new?
Today’s Menu
Stuffed Meat Loaf
Baked Sweet Potatoes
Corn Pudding
Celery and Raw Carrot Sticks
Peach Melba Coffee or Tea
Stuffed Meat Loaf
2 lbs of ground beef
1 green pepper, chopped
1 onion, chopped
1 tablespoon of Worcestershire sauce
1 tablespoon of salt
1/2 teaspoon of sage
1 cup of dry bread crumbs
1/2 cup of water
1 egg
2 slices of bacon
Stuffing
Combine all ingredients but bacon; mix well. Make a layer of 1/2 meat mixture in deep 9-in pan, cover with dressing, press remaining meat mixture over dressing, put bacon on top, and bake in slow oven (300 deg F) for 1 hour.
Stuffing
2 cups of dry bread crumbs
1/4 cup of chopped onion
1/4 cup of chopped celery
1/4 cup of bacon drippings
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 cup of water
Combine all ingredients and mix well.
Peach Melba
6 halves large peaches, fresh or canned
1 cup of peach syrup
1 1/2 pints vanilla ice cream
1/2 cup of chopped nuts
If peaches are fresh, prepare a thick syrup by cooking 1/2 cup of sugar, one-half cup of water, 2 peaches, pared and sliced a few grains of salt, and enough red coloring matter to give pinkish tinge. Strain and cool this syrup. If peaches are canned, drain syrup from them, cook it down and color it pink. Put a spoonful of ice cream in the hollow of each peach, pour on some of the pink syrup, sprinkle with chopped nuts, and serve at once.
[Welland Tribune February 20, 1945]
By Betsy Newman
Baked fish or Spaghetti Loaf are good bets for meatless night. You can serve the Spaghetti Loaf with Baked Fish if you like, but the Spaghetti Loaf makes an excellent dish alone.
Today’s Menu
Baked Fish or Spaghetti Loaf
Harvard Beets
Tossed Green Salad
Apricot Upside-Down Cake
Coffee
Spaghetti Loaf
2 cups of spaghetti, broken
1 clove of garlic (may be omitted)
1/2 lb of cheese
1 2/3 cup of milk
2 eggs
3/4 teaspoon of salt
1/4 cup of parsley finely cut
1 tablespoon of grated onion
Boil spaghetti until tender in boiling salted water to which garlic has been added; drain and rinse. Melt cheese in milk over boiling water.
Beat eggs; add salt, parsley, onion, spaghetti and cheese sauce stirring rapidly to prevent hot sauce from cooking eggs. Pour onto greased loaf pan and bake in moderate oven (350 deg F) 1 hour. A sharper cheese may be used if desired, Serves 6.
Apricot Upside-Down Cake
1/2 cup of brown sugar
1/4 cup of butter
3 tablespoons of cold water
1/2 teaspoon of cinnamon
2 cups of cooked, sweetened apricots
Combine brown sugar, butter, cinnamon and water in the bottom of an iron skillet and place in oven until butter is melted; spread mixture evenly over bottom. Place a layer of apricots, cut side down, over syrup.
Batter
1/2 cup of granulated sugar
1/2 cup of shortening
2 eggs, beaten
1/2 cup of milk
1 3/4 cups of flour
1/2 teaspoon of salt
2 1/2 teaspoons of baking powder
1 teaspoon of vanilla
Cream sugar and shortening, add beaten eggs and mix thoroughly; add milk alternately with flour sifted with salt and baking powder, add vanilla and beat well. Pour batter evenly over fruit, and bake 45 minutes on top grate in a moderate oven (375 deg F). To remove from pan, run spatula or knife around edge of cake and invert pan. Serve warm or cold with cream. Serves 6.
Peaches, prunes, apples or pineapple may be used in place of apricots.
[Welland Tribune January 13, 1945]
By Betsy Newman
Sausages lend themselves to one dish meals, as for instance this “Sausage and Sweets” dish.
Today’s Menu
Sausage and Sweets
Tossed green salad
Plain Cake with Honey or Maple frosting.
Coffee
Sausage and Sweets
1 lb. Of bulk pork sausage
6 apples
6 tablespoons of brown sugar
1/2 teaspoon salt
6 tablespoons of butter
3 sweet potatoes
1/4 cup of water
Form sausage in 6 patties, brown in skillet. Core apples, not cutting through the bottom skin, Place 1 tablespoon of sugar and 1 teaspoon of butter in centre of each apple and place sausage patties on top. Peel and halve sweet potatoes lengthwise, place in skillet, add salt and water. Cover and cook 20 to 25 minutes until apples and potatoes are tender. Serves 6.
Honey Frosting
1 cup of honey
2 egg whites
Boil honey about 10 minutes (238 degrees F). Remove from fire and cook while egg whites are beaten stiff. Then pour honey in a thin stream over this, beating mixture constantly until thick enough to spread, Cool before spreading.
Maple Sugar Frosting
2 cups of maple sugar
1 cup of cream
Break maple sugar into small pieces, put into saucepan and heat slowly with cream. Stir until sugar is thoroughly dissolved, then boil without stirring until a soft ball can be shaped between the fingers when the mixture is tried in cold water (38 deg F). Care must be taken not to have the heat too great, as this mixture will burn easily. Remove from fire and beat until thick enough to spread.
Maple Syrup Frosting
3/4 cup of maple syrup
1 egg white
1/4 cup of sugar
Cook syrup and sugar together until it spins a thread (220 deg F) when dropped from spoon. Pour syrup slowly over beaten egg white and beat until cold. This icing is quickly made and may be used to give a maple flavor to simple, inexpensive cakes or cookies.
[Welland Telegraph November 27, 1941]
By Betsy Newman
The smell of good hot soup is a friendly and appetit-provoking odor to greet the folk coming home from school or work. It’s very filling too, at little cost; just add a good salad and dessert, and you have a very satisfactory meal.
Today’s Menu
Split Pea or Minestrone Soup
Crackers or Toast
Mixed Vegetable, Fish or Fruit Salad
Steamed Apple Pudding Coffee
Split Pea Soup
1/2 cup of split peas
1 ham bone or small pieces leftover ham
1 sliced carrot
4 cups boiling water
1 sliced onion
1 diced potatoes
Seasoning
Wash peas, cover with cold water and let stand overnight. In the morning add ham bone and boiling water and simmer until peas are tender. Add vegetables and continue cooking until all are tender and soup is full flavored, then force through strainer add salt and pepper to taste. Heat and serve.
Minestrone Soup
1 cup navy beans
1 shin of beef (2 or 3 lbs)
3 1/2 quarts of water
1 cup of diced celery
1 cup of green beans
1 cup of sliced carrots
1/4 cup of parsley tips
1 cup of canned tomatoes
1 cup spinach leaves
1/2 cup of spaghetti
Spicy, grated cheese
Soak beans overnight in water to cover. Wipe shin bone of beef with dampened cloth, put in deep kettle, cover with water and heat to boiling, add beans and simmer 1 hour.
Add remaining vegetables and continue cooking until all are tender, another hour or so. Serve hot accompanied by a bowl of grated cheese.
Steamed Apple Pudding
3 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
Apples
1 cup of beef suet, finely chopped
Ice-cold water
Sugar
Sift together flour, salt and all phosphate baking powder; add finely chopped suet, and mix to firm dough with ice-cold water. Roll out thin and line well-greased bowl with dough. Fill with apples, pared, cored and cut into pieces, adding sugar to sweeten and a little water to make juice. Cover with top and steam or boil at least 2 1/2 hours. Serve with a sweet sauce.
[Welland Tribune January 5, 1945]
By Betsy Newman
What to serve when it’s fish day and some members of the family don’t care for fish, is the problem of many a mother and cook. I am including in today’s menu a recipe which I gave you a year and a half ago, which some of you may have missed, and trust it will prove a help if the above is your problem
Today’s Menu
Fish or Bean Loaf
Mashed carrots, Cabbage Salad
Raisin Sour Cream Pie
Coffee
Bean Loaf
3 cups of boiled navy beans
1/2 cup of onion, chopped
3 tablespoons of bacon fat, melted
1 cup of bread crumbs
1 egg
1 1/2 teaspoons salt
1 cup of milk, evaporated or fresh
Soak beans overnight in cold water, boil until tender. Drain beans while hot, and use liquid for soup.
Mash beans, blend well with other ingredients and pour into well greased loaf pan. Bake in moderate oven (375 degrees F) until delicately browned, about 45 minutes. Slice and serve hot or cold with tomato sauce or catsup. Serves 6 to 8.
For serving 50 persons, use:
1 1/2 gals. Of boiled navy beans
2 cups of onion, chopped
1 1/2 cups of bacon fat, melted
2 quarts of bread crumbs
8 eggs
4 tablespoons of salt
2 quarts of milk
Mix as above and bake
Raisin Sour Cream Meringue Pie
1 1/2 cups of raisins
1 cup of sour cream
2 tablespoons of cornstarch
1/2 teaspoon of salt
1/2 cup of granulated sugar
1 1/2 teaspoons of cinnamon
2 eggs, separated
1/3 cup of milk
Baked pastry shell
Meringue made with egg whites.
Rinse and drain raisins, combine with cream, cornstarch, salt, sugar and spice in a saucepan and stir until well blended. Bring to a boil and cook until thick (2 or 3 minutes); remove from heat. Reserve egg whites for meringue. Beat egg yolks and milk together; add to hot mixture, stirring briskly. Return to heat and cook and stir until thickened (About 2 minutes). Pour into baked pastry shells and cover with meringue. Bake 30 to 35 minutes in slow oven (300 to 325 degrees F). Cool before cutting.
[Welland Tribune March 24, 1945]
By Betsy Newman
If winds are chill even when they should be growing warm, serve a good hot and substantial soup.
Today’s Menu
- Soup
- Hot toast or crackers
- Tossed Green Salad Hot Rolls
- Ice cream Vanilla Wafers Coffee
Victory Vegetable Soup
3 to 4 lbs of soup bone or beef shank
2 quarts of cold water
1 tablespoon of salt or to taste
1 small onion, sliced
2 cups of tomatoes
6 sprigs of parsley
1/4 head of cabbage
5 to 6 carrots sliced
2 cups of green beans
1 cup of diced potatoes
1/2 cup chopped celery
3/4 cup of rice or barley, if liked
Cut meat from bones and brown well; cover meat and bones with water, add salt and onion and simmer 2 hours, at least. Add vegetables and rice or barley and simmer 1 hour longer.
Navy Bean Soup
1 cup of navy beans
2 lbs of beef brisket
2 quarts of water
1 tablespoon of salt ot to taste
Pepper
Parsley leaves
Celery leaves
3 medium onions
1 cup of chopped celery
1 No. 2 1/2 can of tomatoes
Wash and soak beans overnight.
Wipe meat with damp cloth, cover with water and bring to a boil, skim, add salt, drained beans, parsley and celery leaves, tied in a bunch. Simmer 2 hours.
Add celery, sliced onions and tomatoes. Continue cooking until meat and beans are tender.
Vanilla Wafers
1 1/2 tablespoons of butter
1/2 cup sugar
1 egg
1/2 teaspoon of vanilla
3/4 cup of sifted flour
1/2 teaspoon of grated lemon rind
1/2 teaspoon of salt
1 teaspoon of baking powder
3 tablespoons of milk
Cream butter, add sugar gradually and cream well; beat in egg and flavoring. Sift together flour, salt and baking powder and add alternately with milk. Beat batter after each addition until smooth. Drop from teaspoon onto greased baking sheet, placing spoonfuls well apart, as dough will spread. Bake at 350 deg F for about 7 minutes.
APPLE SAUCE DATE MUFFINS SERVED WITH JAM OR JELLY
[Tribune March 14 1945]
By Betsy Newman
There are still other muffin recipes which take the place of cake, pie or cookies in the daily menu. Served hot with butter or other available spread, or with jam, marmalade or jelly, they are delicious for family or guests. Try them for dessert when next you entertain.
Today’s Menu
· Meat Loaf, Baked Sweet Potatoes
· Frozen Brussels Sprouts
· Tossed Vegetable Salad
Apple Sauce Date Muffins
2 cups of sifted flour
3 tablespoons of sugar
4 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs beaten
1 cup of milk
1/2 cup of apple sauce
3 tablespoons of melted butter
1/2 cup of chopped dates
Sift flour, baking powder and salt together. Combine eggs and milk and add to dry ingredients, stirring only until moistened. Add apple sauce and butter and blend well; fold in chopped dates. Fill well greased muffin pans 2-3 full and bake in moderately hot oven (400 degrees F) 20 minutes. Makes 12 muffins.
Prune Muffins
1 cup of prunes
1/2 cup of sugar
2 cups of sifted flour
3 teaspoons of baking powder
1 teaspoon of salt
1 egg, beaten
1 cup of milk
3 tablespoons of sugar
3 tablespoons of melted shortening
Cook prunes and 1/4 cup of sugar, with enough water to cover, for 10 minutes; drain, remove pits and chop fine. Sift flour, baking powder and salt together. Combine egg, milk sugar and shortening together.
Mix into dry ingredients, stirring only enough to moisten; fold in prunes. Drop by spoonfuls into greased muffin pans and bake in moderately hot oven (400 degrees F) 20-25 minutes. Makes 12 muffins
Potato Corn Muffins
2 tablespoons of shortening
1 tablespoon of sugar
1 egg
1 cup of milk
1 cup of corn meal
1 cup of hot mashed potatoes
4 tablespoons of baking powder
1 teaspoon of salt
Cream shortening, add sugar and blend well; add well-beaten egg; add milk and mashed potatoes. Sift corn meal, baking powder and salt together and add stirring only enough to moisten dry ingredients. Pour into well-greased muffin pans and bake in hot oven (400 degrees F) 25 minutes. Makes 8 to 10 muffins.
THE USEFUL ROOT VEGETABLES
[Welland Tribune March 12, 1945]
By Betsy Newman
Don’t spurn the lowly root vegetables—carrots, which are high favor now, turnips or rutabagas, beets, onions or parsnips. They are inexpensive, delicious when well cooked and seasoned, and are high in essential food substances.
Today’s Menu
- Sliced Roast meat
- Creamed Potatoes
- Rutabaga with brown sauce
- Glazed Carrots or Harvard Beets
- Celery Pickles
- Deep Rhubarb Pie
- Coffee
Rutabaga with Brown Sauce
1 rutabaga (1 !/2 lbs)
1/2 teaspoon of salt
2 tablespoons of butter
1/4 teaspoon of freshly grated onion
2 tablespoons of flour
1/2 teaspoon of salt
1/3 teaspoon of pepper
1/2 cup of liquid from cooking rutabaga
Wash peel and cut rutabaga in 1/2 inch cubes; just cover with water, add salt, cover and simmer until tender, about 30 minutes. Drain , save liquid (1/2 cup) and mash. Brown butter in small skillet, add onion, blend in flour, and heat until browned. Add seasonings and liquid gradually, stirring constantly. Cook 5 minutes, mix sauce with rutabaga and serve at once. Serves 4.
Glazed Carrots
12 small carrots
3/4 teaspoon of salt
2 tablespoons of sugar
4 tablespoons of butter
1/2 cup of water
Wash, scrape and boil carrots in boiling water until almost tender, from 10 to 15 minutes. Add salt the last few minutes of cooking, drain. Melt butter in small frying pan, add sugar and water; let sugar dissolve, put in carrots and cook over low heat until nicely glazed but not browned, Drain from syrup and serve immediately. Serves 4 or 5.
Harvard Beets
12 small beets or 2 cups cooked beets, cubed
2 tablespoons of butter
1/4 cup of sugar
1/2 tablespoon of corn starch
1/2 cup of mild vinegar
1/4 teaspoon of salt
Canned or cooked beets may be used; small beets may be left whole, if liked. Melt butter in saucepan, add cornstarch and blend in well; stir in sugar. Add vinegar slowly, stirring it in carefully to make a smooth paste. Add beets and let stand in a warm place until beets are warmed through and nicely flavored. Season with salt and pepper, and more sugar, if needed. Serves 4.
[Welland Tribune January 11, 1945]
By Betsy Newman
If in spite of your best efforts the family can’t seem to take eggs for breakfast, serve egg puddings for dinner. I seem to forget puddings at my house, and concentrate most of the time on pies and an occasional cake when I have sugar. I’m logging myself as well as you by reminding us that puddings make very good, healthful and delicious desserts.
Today’s Menu
Pork Shoulder Chops
Riced Potatoes with Meat Gravy
Apple Sauce, celery, frozen peas
Bread or Rice Pudding, Prune Whip or
Lemon sponge Pudding
Coffee or Tea
Bread or Rice Pudding
3 cups milk
2 cups of soft bread crumbs or
1 1/2 cups of cooked rice
1 tablespoon of fat
1/3 cup of sugar or
1/2 cup when using rice
1/4 teaspoon of salt
2 or 3 eggs
Heat milk over boiling water, add bread crumbs or rice and fat. Add sugar and salt to beaten eggs, gradually add milk mixture. Pour into greased baking dish and bake in moderate oven (350 degrees F) 1 hour or until set. Serves 6.
Prune Whip
2/3 cup of prune pulp
1/3 cup of prune liquid
2 tablespoons of sugar
2 or 3 egg whites
1/4 teaspoon of salt
1 tablespoon of lemon juice
Cook prunes and press through a sieve. Mix with prune liquid; add sugar and heat. Fold hot fruit pulp into stiffly beaten egg whites to which the salt has been added; add lemon juice Chill before serving. Serves 3
Lemon Sponge Pudding
3/4 cup of sugar
1/4 cup of flour
1 tablespoon of melted table fat
1/4 cup of lemon juice
1/8 teaspoon of salt
1/2 teaspoon of grated lemon rind
2 or 3 eggs, separated
1 1/2 cups of milk
Mix together sugar and flour; add salt, fat, lemon juice and lemon rind. Beat egg yolks well and add milk; combine with sugar mixture. Beat egg whites stiff but not dry, and fold into milk mixture. Pour into greased custard cups or a baking dish and place dish in shallow pan of hot water. Bake in a moderate oven (350 deg F) 40 to 45 minutes. Serves 4
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