[Welland Tribune October 1, 1943]
By Betsy Newman
Don’t forget that cheese may take the place of meat in the meal. You can serve creamed cheese or a rarebit over toast or potatoes as a substitute for meat or the cheese. Corn and tomato dish I’m giving you today.
Today’s Menu
Cheese, Corn and Tomatoes
Toast
Mashed Sweet Potatoes
Raw Cauliflower, Pepper and
Lettuce Salad
White Cake with Orange Filling
Tea
Cheese, Corn and Tomatoes
3 tablespoons of flour
3 tablespoons of melted fat
1 onion, sliced
2 cups pf cooked corn
2 teaspoons of salt
1/4 to 1/2 lb of cheese cut thin (1 to 2 cups)
Brown flour in heavy skillet. Take flour from skillet and blend with 2 tablespoons of fat. Brown onion in remaining fat, add tomatoes, corn, salt and flour-fat mixture and cook about 10 minutes. Stir in cheese and when it has melted, serve on thin, crisp toast.
Orange Filling
2 tablespoons of flour
4 tablespoons of cornstarch
4 egg yolks, well beaten
1 cup of sugar
1/2 teaspoon of salt
Mix smooth in double boiler; add slowly the following, stirring constantly.
1/2 cup of orange juice
2 teaspoons of butter
3 tablespoons of lemon juice
1/4 cup of water
Grated rind of 1 orange
Cook over boiling water, stirring occasionally, until thick (about 20 minutes). Cool. Spread between layers of cake.
Make a plain white cake with whites of 4 eggs and bake in 3 layers. Put together with orange filling.
Lily Cake
1/3 cup of shortening
1 cup of sugar
1/2 cup of milk
1 3/4 cups of flour,/1/2 teaspoon of salt
2 teaspoons of baking powder
1/3 teaspoon of lemon extract
2/3 teaspoon of vanilla extract
4 egg whites
Cream shortening, add sugar and cream well, add milk and flavorings alternately with flour sifted with salt and baking powder, and beat well. Whip egg whites stiff and fold into first mixture. Bake in layers for 20 minutes in 350 degree F oven.
[Welland Tribune October 6, 1943]
By Betsy Newman
Don’t neglect fresh or smoked fish for which no coupons are asked. If you have a good fish market in your neighborhood, get acquainted with all the different kinds of fish it sells, and experiment with the different varieties.
Today’s menu
Baked or Broiled Fish
Brown Rice
Scalloped Potatoes
Diced Orange and Cole Slaw
Apple Oatmeal Crisp Tea
Diced Orange and Cole Slaw
2 cups of shredded cabbage
1 orange, diced
1 teaspoon of finely diced onion
1 egg, well beaten
2 tablespoons of mayonnaise
2 tablespoons of vinegar
1 teaspoon of sugar
Salt and pepper
1 teaspoon of baking powder
Chop cabbage, add orange and onion, mix thoroughly with other ingredients. Apple or pineapple may be used instead of orange.
Apple Oatmeal Crisp
4 tablespoons of butter
1/2 cup of corn syrup
1/4 cup of sugar
1/4 teaspoon of salt
1/2 cup of quick-cooking oatmeal
5 large tart apples
Cream butter, add syrup and sugar if you prefer, creaming well. Add salt and oatmeal. Peel apples, core and slice. Place in baking dish and top with the first mixture. Bake in 350 degrees F oven 1 hour. Serve hot. Serves 6.
[Welland Tribune January 18, 1945]
By Betsy Newman
Like every other dish that we prepare in our kitchens, Baked Beans can be a culinary delight or a tasteless, uninteresting food. There are differences in tastes, of course. Some prefer their foods lightly seasoned and some highly so. Preparing dishes for a family one has to take these preferences into consideration, and if you have both tastes in the same household, take a middle course.
Today’s Menu
Weiners Baked Beans
Cabbage Salad Spinach
Apple Pie Coffee
Boston Baked Beans
1 pint or 2 cups of navy beans
1/4 lb of salt pork
1 tablespoon of minced onion
1 teaspoon of salt
1/2 teaspoon of dry mustard
1 tablespoon of molasses
3 tablespoons of brown sugar
Pick beans over carefully, put in collander and wash by letting cold water run over them. Put in pan and cover with cold water, and let stand overnight. Drain off water in the morning, cover with fresh, heat to boiling, simmer 20 minutes, drain, and put into greased bean pot or casserole. While beans are simmering, cut salt pork into cubes (some prefer to leave it in one piece), measure and mix seasonings. Add seasonings to beans, mixing them through well. Bury salt pork in beans, pour in hot water to cover dish and bake in slow oven (250 to 300 deg F) until beans are tender, about 6 to 8 hours. Remove cover during the last half or three quarters of an hour of cooking, to brown. Add boiling water as needed. The beans should be tender, but whole. Serves 6 to 8.
Brown Sugar
All brown sugar may be used in place of sugar and molasses, or all molasses. A favorite at our house is beans cooked as above, but using tomato juice as liquid and 1/2 cup of catsup as part of the seasoning. The dry mustard-if you use same-may be mixed with water to make a thin paste, then mixed in with the beans. The onion may be omitted, too. I prefer my beans without it, although I like onion flavoring. Two tablespoons of brown sugar or molasses would also be sweet enough for many tastes.
[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.
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