Results for ‘ •RECIPES•’
[Welland Tribune January 16, 1945]
By Betsy Newman
Monday dinner at our house is made up of leftovers. Probably this is the case in most homes. Whether you can serve the leftover meat in slices, creamed or hashed, depends of course upon what you have leftover. I’m giving you some hash recipes just in case you need some fresh ones for use at your home.
Today’s Menu
Tomato Juice ,Hash
Harvard Beets ,Cole slaw
Stewed fruit, Lace Cookies
Tea or Coffee
Beef Hash
2 cups of ground leftover meat
2 cups of diced cooked potatoes
1 onion
1 tablespoon of drippings
Combine meat, potatoes and minced onion, cool slowly in hot drippings about 15 minutes or until well browned on both sides. When one side is brown, turn with spatula or pancake turner, keeping whole if possible. You may need a little moisture with this, so use milk, water or gravy. Good for corned beef hash too.
Beef Hash a la Normandie
3 onions
1 tablespoon of fat
1/2 cup of cooked potatoes
2 cups of cold beef
1/2 cup of meat stock or gravy
salt and pepper
Cut onions in cubes and fry in fat until brown. Slice beef and add to onions, then add potatoes and stock. Season and cook 15 minutes. Serves 4
Lamb Liver Hash
1 lb of lamb liver
6 slices of bacon
1/4 teaspoon of salt
4 cooked potatoes
Scald and grind liver; grind bacon and combine with liver; add diced potatoes. Brow and cook slowly about 10 minutes, season and serve. Serves 6
Lace Cookies
2 eggs
1/2 cup of brown sugar
1 cup of rolled oats
1/4 teaspoon of butter or other shortening
1/2 teaspoon of vanilla
Beat eggs, add sugar and when these are well mixed add oats and salt. Melt shortening and stir into mixture; add vanilla. Drop by spoonfuls on greased baking sheet and spread very thin with back of spoon. Bake in moderate oven (350-400 deg F) 10 to 12 minutes.
[Welland Tribune January 6, 1945]
By Betsy Newman
Include yellow or green vegetables in your menus. Turnips, squash, beets and the ubiquitous carrots are all good for us, so don’t forget them in your daily planning. Squash is good baked, boiled, steamed on the half shell, and served mashed, combined with potatoes or apples and in pie or pudding.
Today’s Menu
Scalloped Cabbage and Bacon
Baked Potatoes
Carrot and Turnip sticks
Nut glazed squash
Custards or squash pie
Coffee
Scalloped Cabbage and Bacon
1/4 lb of bacon
2 cups of chopped cooked cabbage
1 cup of medium white sauce
2 cups of ready-to-eat cereal
Fry bacon slowly until crisp; drain saving drippings. Arrange 1/2 cup of cabbage in greased casserole, top with 1/2 the bacon, crumbled and 1/2 white sauce. Repeat, alternating layers. Mix ready-to-eat cereal flakes with bacon drippings and sprinkle on top of cabbage casserole. Bake in hot oven (400 degrees F) 20 minutes. Serves 4
Nut Glazed Squash Custards
1/2 cup of white corn syrup or 1/2 cup of sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/4 teaspoon of ginger
1/4 teaspoon of salt
1 cup of thick strained cooked squash
2 cups of milk
3 eggs separated
1/4 cup of chopped nut meats
Combine half the syrup or sugar with spices; mix well with squash; add milk. Beat egg yolks well, stir into squash mixture, beat egg whites stiff fold in. Pour in equal amounts of remaining syrup or sugar into greased custard cups. Divide nut meats into custard cups and fill with squash mixture. Bake in moderate oven (350 degrees F) 30 minutes or until set. Cool slightly, invert custard on individual serving dishes. Serves 6
Squash Pie
1 1/2 cups of strained cooked squash
1 cup of scalded milk
1/2 cup of sugar
1 egg, slightly beaten
1 teaspoon of salt
1 teaspoon of cinnamon
Add scalded milk to squash, add slightly beaten egg, sugar, salt and spices, and pour into unbaked pie shell. Bake at 450 degrees F for the first 10 minutes, then lower the heat to 350 degrees F for remainder of time. Bake approximately 40 minutes or until custard is set.
[Welland Tribune January 9, 1945]
By Betsy Newman
Chicken, veal or pork that is left over from Sunday dinner may be creamed and baked in squash. This is one way of “stretching” the meat to meet the budget, and a very delicious way, too.
Today’s Menu
Baked Squash with creamed meat
Baked or scalloped potatoes
Cabbage and apple salad
Sugarless honey cake
Coffee
Baked Squash with Creamed Meat
!/2 Hubbard squash
Creamed meat
If you have a whole squash, cut in half lengthwise, being careful to cut smooth and even. Leave seeds in one half, butter the cut edge, turn upside down and bake in a moderate oven (400 degrees F) until tender about 30 to 45 minutes. Turn right side up, scrape out seeds, sprinkle edge with melted butter and place in hot oven (550 degrees F) to brown edge to an appetizing color. Fill centre with well seasoned creamed meat. When serving, dip all the way through the creamed meat and into the squash to the shell, serving a piece of baked squash with the meat. Creamed oysters may be substituted for meat.
Sugarless Honey Cake
2 cups sifted flour
2 teaspoons of baking powder
3/4 teaspoon of salt
1/3 teaspoon of nutmeg
1/3 teaspoon of cinnamon
1/2 cup of shortening
1 teaspoon of grated orange rind
3/4 cup of honey
1 teaspoon of vanilla
2 eggs
1/2 cup of milk
1 cup of chopped raisins
1/4 cup of chopped nutmeats
1/2 cup of nutmeats
Sift flour, baking powder, salt and spices together 3 times.
Cream shortening, add orange rind, honey and vanilla, and beat well. Add eggs, well beaten, and beat until fluffy. Add milk alternately with sifted dry ingredients; add raisins and 1/4 cup of chopped nutmeats. Sprinkle top with 1/2 cup of nutmeats and bake in 8-inch square pan at 350 degrees F for 55 minutes or until cake tests done.
[Welland Tribune October 31, 1941]
Vitamin Pie
Biscuit dough
Prepared mustard
1 lb sliced beef liver
seasoned flour
1/2 cup of sliced onion
3 tablespoons of fat or salad oil
2 cups of thin white sauce
2 cups each of cooked or canned peas, diced carrots and potatoes
Dredge liver in flour; brown with onion in fat or salad oil; cube. Combine white sauce, peas, carrots, potatoes. Place in casserole with liver. Roll biscuit dough in rectangle. Spread with mustard; roll up; slice Place in casserole. Bake in hot oven (400 degrees F) 40 minutes Serves 4 – Mrs B.W.T.
Steak Monte Carlo
1 1/2 lbs best quality top round steak cut 3 3/4 inches thick.
French dressing
Preheat broiler 5 minutes. Brush top of steak lightly with well-seasoned French dressing. Place steak on rack having meat 3 inches below heat. For rare steak, broil 8 minutes. Turn. Brush surface lightly with French dressing. Broil 8 minutes longer. For medium broil 10 minutes on each side. During last few minutes of broiling place freshly cooked carrots on broiler rack with steak. Brush carrots with the French dressing- Mrs S.B.D. |
 |
Suet Dumplings for stew
2 cups of flour
2 teaspoons of baking powder,1/2 teaspoon of salt
1 cup of milk
1 rounded teaspoon ground suet
Drop on top of stew. Cook 10 minutes. Serve immediately-
Smothered Lamb Patties
6 strips of bacon
6 lamb patties
1 can condensed mushroom soup
1 bay leaf
Wrap bacon strips around patties.
Cook until bacon is crisp, about 15 minutes. Pour off fat. Add soup, crushed bay leaf. Simmer uncovered 15 to 20 minutes, Serves 6 to 8- Mrs G.W.C.
Veal Casserole
1 lb thinly sliced veal cutlet
3 tablespoons of melted fat
1 1/2 cups of rice
2 bouillon cubes
1 2/3 cups of boiling water
1 bay leaf, crushed
Thyme
salt and pepper
Dredge veal cutlet in flour. Brown in fat. Place in bottom of casserole. Wash
rice place om meat. Dissolve bouillon cubes in boiling water. Add bay leaf, thyme, salt and pepper. Pour over meat and rice. Cover. Bake 40 minutes in moderate oven. – Mrs V.R. McK
Irish Stew
1 lb potatoes
3/4 lb of onions
1 oz buttered1/2 pint of milk
pepper and salt
Potatoes and onions should be weighed after peeling. Slice and throw them into cold water, bring them quickly to the boiling point and boil for 1 minute, Drain and put them into a double pan. Boil milk and pour it over them. Season with 1/2 teaspoon of pepper. Add butter. Stew for 2 1/2 hours- Taken from a Yorkshire Cookery Book.
[Welland Tribune October 31, 1941]
Apple Roll
4 medium sized apples
1 pint of water
1 1/2 cups of sugar
Select apples that will cook quickly; peel, core, and chop them fine. Put sugar and water in the baking pan over a slow fire While the syrup is cooking slowly, make up a rich biscuit dough. Roll it out about 1/2 inch thick, spread it with chopped apples and roll it into a long roll; cut it into pieces about 1 1/2 inches long, place them with cut-side down in the hot syrup, put a small piece of shortening on top, and sprinkle the rolls with cinnamon and sugar. Bake them in a hot oven, 400 degrees F, until the apples are tender and the crust brown. Turn them into bowls and serve them with syrup and cream
Rich Biscuit Dough
2 cups flour
1/2 teaspoon of salt
2 tablespoons of sugar
4 teaspoons of baking powder
4 tablespoons of shortening
3/4 cup of milk
Sift the flour, salt, sugar and baking powder together, cut in the shortening add milk to make a soft dough, and roll it out lightly as has been explained.
Fried Apples with Bacon
3 apples
6 slices of bacon
Wash but do not peel the apples, Quarter, core and slice them. Then fry the bacon until it is crisp. Remove it from the frying pan, pour off some of the drippings, and put in the apples. Cook them slowly stir and turn over the apples until they are tender and slightly browned.
Apple Salad
Core and scoop out the centre of good Snow-apples (or a variety of good flavor) Put them in water containing a little lemon juice until ready to fill them. Dice and mix equal parts of celery, apple, grapefruit and honey dressing. Put in apple shells and serve on lettuce crisped in electric refrigerator.
Broiling Meal
Pork chops, Sweet Potatoes
Baked Apples
Arrange sliced cored apples and pork chops on a lightly greased broiling pan. Adjust pan in the electric oven so that the food is about 3 inches below the glowing broiling electric element. Broil 10 minutes with door partly open, then sprinkle with salt and pepper. Turn chops and potatoes. Add baked apples stuffed with cheese. Broil another 10 minutes.
Apple and Sausage Casserole
6 apples
Sugar (About 1/3 cup)
12 sausages
salt, pepper
Peel and slice apples thin arrange in buttered baking dish, sprinkle with a small amount of sugar. Place sausages on top and cover. Bake in an electric oven at 425 until apples are done. Uncover; turn sausages over and cook until they are nicely browned.
Apple Sherbet
Boil 1 quart of Canadian apples in 1 pint of water until soft. Rub through a sieve; add juice of 1 orange and 1 lemon, 1 cup sugar and 4 cups water. Beat well and freeze in electric refrigerator that has been turned to coldest point. When it becomes like a slush, add the well-beaten white of an egg and finish freezing.
Apple Butter and Cookie Pudding
Approximately 18 wafers
1 cup apple buttered
1 cup whipping cream
Vanilla, chocolate or ginger wafers may be used. Whip cream, fold in apple butter. Spread 1 tb of the mixture on a wafer, press another on top, spread it with the mixture and press another on the top, until all the wafers are used. As the stack grows lay it sideways. Frost over the outside of role with the mixture. Chill thoroughly in electric refrigerator. When serving cut in diagonal slices.
Apple Custard
1 1/2 cups milk, scalded
3 eggs
1/2 cup sugar
1/4 tsp salt
1 cup strained applesauce
Dash of nutmeg
Scald the milk, pour onto beaten eggs. Stir in sugar and salt. Add applesauce (if sweetened omit sugar) pour onto greased baking cups, sprinkle with nutmeg and set in a pan of warm water. Bake in electric oven at 350 until firm.
Cornmeal Griddle cakes with Applesauce
1 cup cornmeal
1 cup flour
3 tsp baking powder
1 tsp salt
1 egg, well beaten
2 1/2 cups milk
1/4 cup melted fat
Mix the cornmeal, flour, baking powder and salt. Combine the egg with the milk and add to the flour mixture. Stir in the melted fat, drop by spoonfuls on a hot griddle on the electric element turned to medium and cook. Butter while warm and serve with warm applesauce.
Ginger Pear Salad
1 pkg lemon jello
1 cup water, boiling
1 cup ginger ale
1 cup seedless white grapes
1 cup pears, diced
1/4 cup chopped ginger
lettuce and cress
Cream salad dressing
Dissolve the jelly power with the boiling water, cool and add the ginger ale also. When the mixture begins to thicken fold in the grapes, pears and chopped ginger. Pour into a greased mould and chill thoroughly in electric refrigerator. Unmould on beds of lettuce, garnish with cress and serve with cream salad dressing and a few cherries.
Apple Tarts
5 applesauce
1/2 cup cold water
3 eggs
1 lemon
3/4 cup granulated sugar
2 tbs butter
2 tbs fine sugar
Pare, core and cut up tart apples. Cook them in the water until soft using electric element turned to low as soon as boiling. Beat until smooth and when partly cool add beaten egg yolks, lemon juice, grated rind and granulated sugar. Fill unbaked tart shells with the mixture, dot with butter and bake in a hot electric oven at 425. Beat the egg whites stiff, add powdered sugar, spread on the top of tarts and return to the oven using a temperature of 350 for 5 minutes
[Welland Tribune October 31, 1941]
Kidney Stew
1 pound of kidneys
2 onions
1 teaspoon dry mustard
1 teaspoon of salt
1/8 teaspoon of pepper
3 cups water
2 tablespoons flour
2 tablespoons of butter or drippings
Cut the prepared kidneys into cubes. Add 3 cups of boiling water, sliced onions, and seasonings. Simmer them about 1 hour until the kidneys are tender. Brown the flour in the fat and gradually add the kidneys and the stock, stirring the mixture constantly. Cook it slowly about 15 minutes. Serve the stew with boiled rice and garnish it with toast points. This recipe serves 4 to 6 persons.
Beef heart is another bargain at 16 to 18 cents a pound in many markets. There is almost no waste, with little fat or gristle, and no bone. Since heart is a much used muscle, it requires long slow cooking with water, either on top of the stove or in the oven. Rolled in seasoned flour, browned, and then simmered slowly for four or five hours, it makes a favorite meat served hot with gravy and mashed potatoes or sliced cold for supper or in sandwiches to carry to school for lunch.
In many markets, brains too are a bargain at five cents apiece. These are high in the B vitamins. If they are simmered 15 minutes in water which contains vinegar (2 tablespoons of vinegar to 2 cups of water) they will be firm and pleasant to handle. After this they are ready to scramble with eggs or to be broiled or crumbed and fried a golden brown in deep fat.
Meat Popovers
1/2 lb hamburg
1/2 lb sausage
1 egg
Poultry dressing and salt and pepper to taste. Mix ingredients well together and make into individual patties. Put on a flat baking pan and cook slowly for 45 minutes- Mrs F. Hoy, Welland
Meat Pie
1lb hamburg
1 finely chopped onion
1/2 teaspoon salt
1/2 teaspoon poultry dressing
1/2 teaspoon pepper
1 tablespoon flour
Fry hamburg and onions until nicely browned add pepper and salt and poultry dressing. Let simmer for twenty minutes. Thicken with flour and put in deep pie dish, cover with pie pastry and serve hot.
Meat Loaf
1 lb hamburg
1 egg
12 medium sized soda biscuits
1 chopped onion
1 teaspoon poultry dressing
pepper and salt to taste
Crush soda biscuits finely, with rolling pin, combine with meat, egg and seasoning. Add one cup cold water, mix well together. Put in a loaf pan and bake two hours in a moderate oven. Serve sliced- Mrs Hoy, Welland
Aunt Jenny’s Kettle Roast
3 lbs chuck beef, boned and rolled
3 tsps salt
1/4 tsp pepper
18 tsp allspice
1/4 tsp ginger
1/4 cup flour
1/4 cup shortening
2 tbsps brown sugar
3 tbsps vinegar
1 cup hot water
Sprinkle beefwith salt, pepper and spices and roll in flour. Brown in shortening. Sprinkle sugar on meat. Add vinegar and hot water. Cover and simmer 2 1/2 hours. Pour off all but 4 tbsps of fat; add 2 cups additional hot water. Blend an additional 1/4 cup flour with 1/4 cup cold water and add to hot mixture. Bring to boil. Stirring constantly. Serve with onion biscuit squares. Serves 8
Onion Biscuit Squares
2 cups onions, sliced
2 tbsps shortening
1/2 tsp salt
2 cups sifted flour
3 cups baking powder
1/2 teaspoon salt
5 tbsps shortening
2/3 cup milk
1 egg, beaten
1/2 cup sour cream
Saute onions in hot shortening. Add 1/2 tsp salt. Sift flour with baking powder and 1/4 tsp salt. Cut in shortening. Add milk, mixing to a soft dough. Roll into 10 by 10 inch squares, Place in greased pan. Top with onions pour on combined egg and sour cream. Bake in a very hot oven for 20 mins. Cut into squares and serve with kettle roast- Mrs John Ehnes, Buffalo, N.Y.
Beef Loaf
3 1/2 lbs good hamburg steak
4 crackers, rolled fine
2 eggs
2 tbsps butter
salt, pepper
Onion, minced and sage to taste
Mix and turn into a loaf pan. Place sausage across top. Cook slowly for 2 or more hours- Mrs H. Robinson
Penny Wise Steak
1/2 cups fine bread crumbs
3/4 cup milk
1 1/2 tsp salt
1 1/2 lb of ground beef
1/2 tsp pepper
1 tsp onion juice
Combine crumbs and milk, let stand while meat is being prepared. Combine beef, salt pepper, onion juice and crumb mixture. Shape meat in form of steak and rub surface with shortening. Place steak on rack under broiler. Broil steak on one side until well browned (6-10 minutes) turn and brown on other side. Remove steak to hot platter and serve with french fried potatoes. Serves 6- Mrs Cal Bowden, Burford
[Welland Tribune October 31, 1941]
Baked Bean Salad
3 cups drained canned baked beans
4 slices crisp bacon diced
1/3 cup salad dressing
1 small sour pickle, chopped fine.
Combine all ingredients. Arrange on crisp lettuce and serve with additional dressing-Mrs M.H. Rogers, Port Colborne
Jewel Salad
Dissolve 2 pkg lemon jello in 1 qt boiling water. Add juice of 1 lemon and cool.
When cool add 1 bottle stuffed olives (cut in slices)
Pour in molds and allow to set.
Serve on lettuce. Add shredded almonds and finely chopped celery.
Garnish with mayonnaise and paprika-Mrs George Smith, Port Colborne.
Stuffed Prune Salad
Cook large prunes until soft, cool. Remove pits and fill with softened cream cheese, Stick blanched almonds in cheese, dispose on lettuce leaves and serve.
Prunes may be stuffed with chopped celery mixed with mayonnaise for variety-Mrs George Smith, Port Colborne.
Clover Leaf Salad
3 green peppers
1/2 lb cream cheese
Wash peppers, cut off stems, remove core and seeds, stuff with cream cheese and chill.
Cut in slices crosswise and serve on lettuce.
Garnish with mayonnaise and paprika-Mrs George Smith, Port Colborne
Waldorf Salad
(6 servings)
2 cups diced apples
1 cup diced celery
Lettuce
1 tablespoon of lemon juice
1/2 cup of walnut meats
3/4 cup of mayonnaise
Method: Add lemon juice to diced apples to prevent them from turning dark. Combine all ingredients adding the mayonnaise and mixing well with a fork, Salads of this sort should always be prepared in a very cold mixing bowl, Place crisp lettuce on individual salad plates. Arrange salad on lettuce and serve immediately. Allow to chill before serving. Mrs Howard R. Marr, R.R. 1 Welland
Old Virginia Salad
1 package cooked macaroni (seashells)
1 cucumber cut up fine
2 green peppers cut fine
1 cup of peas
1 onion, season with salt and paprika.
Mix all together, serve with salad dressing-Mrs Nellie Farr, RR 1 Welland
Spinach Salad
1/2 lb spinach
1 onion diced
2 slices of bacon
salad dressing
Wash and cut up the spinach. Cook the bacon crisp, cool, and dice.
Mix the ingredients with enough boiled dressing to moisten by tossing lightly with two forks. Garnish with radish roses.-Mrs F.G. Lawson, Humberstone.
Fruit and Vegetable Salad
(6 servings)
1/2 cup of celery
1/2 cup of raw carrots
1 cup of shredded pineapple
1 pkg lemon gelatin
1 1/2 cups of boiling water
Method: Drain the pineapple. Chop the celery and grate the carrots. Then combine ingredients. Add boiling water to gelatin and stir until dissolved. Allow to cool. Then add ingredients and pour into individual molds. Chill until mixture has congealed, Serve on crisp lettuce with creamed mayonnaise-Mrs Howard R. Marr, RR 1 Welland.
[Welland Tribune October 31, 1941]
Honey is our most easily digested sweet. It also contains valuable digestion-aiding enzymes and the essential minerals. In contrast to other sugars, it has a decided alkaline reaction in the blood.
Using honey to sweeten all beverages, cereals and fresh fruits; in baking and preserving. You will be delighted with new flavor sensations and improvement in your general health.
Baking
General proportions: Substitute in your favorite recipe, 1 c. Honey for 1 c. Sugar and reduce the liquid 1/4 c.
Graham Muffins
1/2 c white flour
3 tsp. Baking powder
1/4 tsp salt ,2 1/4 graham flour
2 eggs
3 tbsp honey
1 1/2 c, milk
1/4 c butter
Mix and sift white flour, baking powder and salt. Add graham flour. Beat eggs until foamy, add honey and milk, pour into dry ingredients and mix thoroughly. Fill muffin tins 2/3 full and bake in moderate oven.
Date Bars
1 c. Flour
1/8 ts salt
1 tsp baking powder
3 eggs
1 c. Honey
2 tbsp shortening (optional)
1 lb. Chopped dates
1 c. Chopped nuts
Sift dry ingredients. Beat eggs until light and add honey and shortening (melted). Add dry ingredients, then dates and nuts. Spread 1/4 to 1/2 inch deep in greased tin and bake in moderate oven. When cool cut in squares and roll if desired in powdered sugar. These cakes improve in flavor after aging for 1 week or more. The shortening should be added if they are to be used immediately.
All-Bran spice cookies
1/4 c. Shortening
3/4 c. Honey
1 egg, well beaten
1 c. All-bran
1/3 c. Flour
1/2 tsp salt
1/8 tsp cloves
1 tsp cinnamon
1 tsp baking powdered,1/4 tsp soda
1 c. Chopped raisins
Cream shortening and honey. Add egg, All-Bran, sifted dry ingredients and raisins. Drop by spoonfuls on greased baking sheet. Bake in moderate oven about 30 minutes.
Peanut Cookies
1 c. Butter or substitute
1/2 c brown sugar
1/2 c honey
1/3 c milk
2 c. Oatmeal
2 c. Flour
1/2 tsp soda
1/2 tsp baking powder
1 c. Chopped raisins
1 c. Chopped peanuts
Cream butter ,sugar and honey. Add oatmeal, mixed with sifted dry ingredients, and milk alternately. Add fruits and nuts. Drop on buttered baking sheet and bake in moderate oven 10 to 15 minutes.
Chinese Chews
3/4 c. Flour
1 tsp baking powder
1/4 tsp salt
1 c. Chopped dates
1 c. Chopped nuts
2 eggs
1/2 c. Brown sugar
1/2 c. Honey
1/2 tsp vanilla
Mix dry ingredients, add chopped dates and nuts. Add beaten eggs mixed with sugar and honey and vanilla. Spread 1/2 inch deep in buttered pan. Bake 30 minutes in moderate oven. Remove from oven, cut in bars and while warm, press bars int cylinder shape. Roll in sugar or cocoanut.
Fruit Cake
1/2 lb butter
1 c. Honey
5 eggs
2 c. Flour
2 tsp baking powder
2 tbsp allspice
2 c. Pecans or walnuts
1 c. Almonds
2 c. Currants
2 c. Seedless raisins
1 c. Dates
2 oz orange peel
2 oz lemon peel
4 oz citron
4 oz glazed pineapple
1/2 lb candied cherries
Sift flour and measure. Divide flour into two equal parts. To one add baking powder and allspice and sift twice. Cream butter well. Add honey and well beaten egg yolk. Add sifted dry ingredients gradually. Fold in stiffly beaten egg whites. Roll chopped nuts and fruit (except cherries and pineapple) in remaining flour. Add to dough mixture. Add cherries and pineapple. Bake in slow oven 2 to 2 1/2 hours.
DESSERTS
Pumpkin Pie
1 1/2 c cooked, sieved pumpkin
1 c honey
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
2 eggs
1 c. Milk
1/2 c cream
Mix ingredients and bake in one crust. Top with honey meringue or a layer of honey and then one of whipped cream.
Apple Whip
1 egg white
3 tbsp honey
1/2 tsp lemon juice
1 pared apple
Beat egg white until it peaks. Add honey gradually beating until thoroughly blended. Grate apple, add lemon juice and fold into mixture. Serve immediately in sherbet glasses with chilled soft custard, Garnish with cherry.
SALADS
Apple and Date Salad
4 c. Tart apples (cut in pieces)
1 c. Dates
1 tbsp honey
1 1/2 tbsp lemon juice
1/2 tsp salt
Blend honey, lemon juice and salt and mix with the apples and dates. Add mayonnaise and mix thoroughly. Chill , serve on lettuce, garnish with mayonnaise and walnut or pecan halves.
[Welland Telegraph December 31, 1941]
By Betsy Newman
I’m giving you a very simple and economical menu today, as it is just before another feast day. Baked Rice and Cheese is a dish that you should keep in your repertoire, so to speak, for lunch or supper.
Today’s Menu
Baked Rice and Cheese
Scalloped Tomatoes
Apple, Cabbage and Celery Salad
Baked Orange Pudding
Tea or Coffee
Baked Rice and Cheese
3 cups of cooked rice
1/2 teaspoon of salt
1 cup of milk
2 cups of cheese
Cayenne
2 tablespoons of butter or margarine
Bread crumbs
Put a layer of cooked rice in a greased baking dish, cover with a layer of grated cheese, season with salt and cayenne. Continue adding layers until dish is almost full. Add enough milk to come half way to the top of rice, cover with crumbs, dot with butter, and bake in moderate oven until crumbs are brown, Use temperature of 350 deg F for 30 minutes. Serves 6.
Baked Orange Pudding
1-3 cup of sugar
3 tablespoons of bread crumbs
1 cup of milk
Grated rind and strained juice of 1 orange
Beat egg thoroughly and add orange and sugar; scald milk and pour over crumbs; add first mixture and. when well mixed, pour into a baking dish and bake until set like custard. Serve cold. Serves 2 or 3.
[Welland Telegraph December 27, 1941]
By Betsy Newman
If you have a guest who is a vegetarian, or merely decide that the family has had enough meat for awhile, a vegetable meal is an interesting and delicious change.
Today’s Menu
O’Brien Au Gratin Potatoes
Spinach Buttered Beets
Carrot and Celery Salad
Sliced Bananas and Oranges
Cookies
Yea Coffee or Substitute
O’Brien Au Gratin Potatoes
6 potatoes
2 tablespoons of butter
1 1/2 cups of milk
1/2 cup cheese, grated
2 tablespoons of flour
salt pepper
1 green pepper or pimiento
Boil potatoes with jackets on, peel and chop quite fine. Make a cream sauce: Melt butter, add flour, blend until smooth, add milk gradually until well blended and cook until somewhat thick. Add seasonings and cheese and pepper or pimiento cut in tiny pieces, cook until cheese is melted, pour over potatoes and stir until all are well blended, then pour into well buttered casserole, cover with bread crumbs, dot with bits of butter and bake until brown-about 15 minutes.
Seed Cookies
1 cup of buttered or substitute
2 cups of sugar
2 eggs
1/2 cup of water
3 cups of flour
1/2 teaspoon of salt
2 teaspoons of baking powder
2 tablespoons of caraway seeds
Cream butter, add sugar gradually and cream well; add well beaten eggs and water. Sift flour, sift again, after measuring, with salt and baking powder, then add to creamed mixture, lastly adding seeds. Turn onto well floured board, roll out thin, cut into rounds and lay on greased flat pans. Bake about 10 minutes in moderate oven (375 deg F)
Subscribe..
