Retro Recipes

Afternoon Club Meeting (Knox Salad Book)

Humpty-Dumpty Salad
Minced Ham Spread — Crisp Crackers
Beverage

Humpty-Dumpty Salad (serves 4-6)
1 envelope Knox Unflavored Gelatine
3/4 cup cold water
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 teaspoon Tabasco
3/4 cup mayonnaise or salad dressing
1 cup finely diced celery
1/4 cup finely diced green pepper
1/4 cup chopped pimiento
4 hard cooked eggs, chopped

Sprinkle gelatine on cold water in saucepan to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat; stir in salt, lemon juice and Tabasco. Cool. Gradually stir into mayonnaise until blended. Fold in remaining ingredients. Turn into a 3-cup mold or individual molds. Chill until firm. Unmold on salad greens. Garnish with strips of pimento.

Salad a la Boston (Knox Salad Book)
Arrange tomato slice on romaine. Salt lightly. Drain cold baked beans and mix with Fresh dressing (1 tablespoon to a cup of beans). Heap on tomatoes. Top with minced onion and garnish with a sprig of parsley.

Other ways with vegetables “as is” – or in aspic

Beets, asparagus, sweet onions on spinich leaves
Cooked carrots, white turnips, string beans and limas
Corn, snap beans (julienned), sweet pickle, pimiento
Whole cucumber stuffed with chopped, cooked broccoli, sliced ripe olives, celery, green pepper

Ham ‘n’ Cheese on Slaw
Julienne (cut in thin strips) slices of ham and Swiss or American cheese. Arrange on crisp shredded cabbage, sprinkled with mustard seeds. Garnish with ripe olives and serve with mayonnaise to which chili sauce and chopped stuffed olives have been added.

Try these combinations, too
Sardines, diced hard cooked eggs, tomato slices
Eggs deviled with peanut butter, topped with crumbled bacon and served on watercress
Chicken, Mandarin oranges (or tangerines), figs, almonds and ripe olives

Delicate White Cake (Make It Easy)

½ cup butter
1 ½ cups sugar
2 ½ cups sifted cake flour
½ teaspoon salt
3 teaspoons baking powder
1 cup milk
1 teaspoon flavoring
4 egg whites

Cream the butter and add the sugar gradually. Sift the flour once, measure; sift with salt and baking powder. Add alternately with milk to first mixture, beating after each addition until smooth. Add the flavoring. Fold in the egg whites which have been beaten until stiff but not dry. Pour into two well-greased layer cake pans and bake in a 375 F. oven for about 40 minutes or until done. Serves. 6.

Cream Filling (Make It Easy)

2/3 cup sugar
1/3 cup flour
¼ teaspoon salt
2 cups scalded milk
2 eggs or 4 eggs yolks
1 teaspoon vanilla

Combine dry ingredients, add the scalded milk gradually, stirring constantly. Cook in a double boiler for about 15 minutes, stirring constantly until the mixture thickens, then occasionally during the remaining cooking period. Beat eggs, add a small amount of the cooked mixture to them, return to double boiler and cook and stir two minutes. Add vanilla and cool. Serves 8.

Boston Cream Pie (Make It Easy)

1 ¾ cups sifted cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 cup sugar
2 eggs, well beaten
½ cup milk
½ teaspoon vanilla
Cream filling
Confectioners’ sugar

Sift flour, measure, add baking powder and salt and sift again. Cream butter and sugar until light and fluffy. Add eggs and beat thoroughly. Add flour mixture alternately with milk, beating after each addition until smooth. Add vanilla and blend. Pour into two well-oiled eight-inch layer cake pans; bake at 375 F., for 25 minutes, or until done. When cool put together with cream filling; sprinkle confectioner’s sugar over top.

Ham and Egg Pie (Ham and Egg Pie)

4 tablespoons butter
1 teaspoon minced onion
4 tablespoons flour
2 cups milk
½ teaspoon salt
Dash of pepper
6 hard-cooked eggs, sliced
½ cup sliced, cooked, or canned mushrooms
1 cup chopped green pepper
Buttered crumbs

Melt butter in a saucepan, add onion and cook until yellow. Add flour and blend. Add milk and cook and stir until smooth and thickened. Season with salt, pepper, and add green pepper. Arrange alternate layers of sliced egg, mushrooms, ham, and sauce, in buttered baking dish, pouring sauce on top. Cover with buttered crumbs and bake in moderate oven 350 F., for about 30 minutes or until mixture bubbles and crumbs are lightly browned. Serves 6.

Southern Spoon Bread (Make It Easy)

1 cup cornmeal
2 cups boiling water
1 ½ teaspoon salt
2 eggs beaten
2 cups milk
1 tablespoon butter

Add cornmeal slowly to boiling water, stirring constantly. Remove from the heat and allow the mixture to cool. Add the melted butter, the well-beaten eggs, salt, and milk, and beat until the mixture is smooth. (Mixture will be quite thin.) Pour into a lightly buttered baking dish and bake in a moderate oven (350 F., for about 50 minutes, or until a silver knife inserted in the center comes out clean. Serve with a spoon from baking dish. Serves 6

Chocolate Cake (Make It Easy)

½ cup butter
1 cup sugar
2 eggs
2 squares chocolate, melted
2 cups sifted cake flour
1 teaspoon soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla

Cream the butter, add the sugar gradually, and cream until light and fluffy. Add the eggs, one at a time, and beat well. Add the melted chocolate. Sift the flour, measure; sift with soda and salt. Add to the creamed mixture alternately with the milk, beating until smooth after each addition. Add the vanilla. Bake in an oblong pan, 9×13,2 inches, in a moderate oven, 350 F., for 30 minutes or until done, or in two 9-inch layer pans in a moderate oven, 350 F., for 25 minutes, or until done. Serves 8.

Duchess Salad (Make It Easy)

3 medium size ripe tomatoes, peeled
6 hard-cooked eggs
Salt and pepper to taste
Cottage cheese dressing
Salad greens

Cut tomatoes in half and arrange in beds of salad greens. Slice eggs and arrange one in overlapping slices on top of each tomato half. Season with salt and pepper and garnish with cottage cheese dressing. Serve at once. Serves 6.

Whole Meal Salad (Make It Easy)

2 quarts mixed salad greens (lettuce, watercress, romaine, tender fresh spinach)
3 medium size tomatoes, peeled
2 hard-cooked eggs
¼ cup finely sliced green onion
½ cup finely sliced cooked ham
1 cup julienne strips Swiss cheese (1/4 pound)
Garlic, if desired
Lemon French dressing

Rub salad bowl with a cut clove of garlic, if desired. Pull dry chilled greens into bite size pieces and arrange in salad bowl. Add tomato which has been cut into wedges, the eggs cut into slices or quarters, ham, cheese, and enough dressing to coat the ingredients. Toss lightly until mixture is well blended and serve at once. Serves 6.

Luncheon: Whole meal salad 2, bran muffins 1, butter, apple pie a la mode, milk and tea 3.