Retro Recipes

Fish Day Special (Knox Salad Book)

Soup-on-the-Rocks
Salmon-Cucumber Mousse
Broccoli-Grilled Tomato
Hot Biscuits
Cherry Tarts
Beverage

Salmon-Cucumber Mousse (serves 4-6)
1 envelope Knox Unflavored Gelatine
1 tablespoon sugar
1 ¼ teaspoon salt
1 teaspoon dry mustard
¼ cup cold water
¼ cup vinegar
2 cups flaked salmon
1 cup diced cucumber
1 tablespoon capers, optional
½ cup heavy cream, whipped or 1/3 cup icy cold evaporated milk, whipped

Mix together gelatine, sugar, salt, and mustard in saucepan. Add cold water and vinegar. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat. Chill until mixture is the consistency of unbeaten egg white. Fold in salmon, cucumber and capers. Fold in whipped cream. Turn into 3-cup mold. Chill until firm. Unmold on salad greens; garnish with radishes and ripe olives. Serve with cucumber sauce.

Cucumber Sauce: Mix together 1/3 cup mayonnaise, 2/3 cup finely diced cucumber, ¼ teaspoon salt, 1/8 teaspoon Tabasco (makes 1 cup)

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.

Custard Sauce (Make It Easy)

1 ½ cups milk
3 eggs and
2 egg yolks
¼ cup sugar
¼ teaspoons salt
½ teaspoon vanilla

Scald milk in a double boiler. Beat eggs slightly, add sugar and salt and blend. Pour hot milk gradually into egg mixture, stirring constantly. Return to double boiler and cook over simmering water, stirring constantly until mixture will coat a clean metal spoon. Remove upper part of boiler immediately and set into a pan of cold water. Stir occasionally as custard cools. Flavor with vanilla. 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

Smothered Chicken (Make It Easy)

1 four or five pound roasting chicken
Salt and pepper
Flour
6 tablespoons fat
6 tablespoons flour
3 ½ cups milk

Cut the chicken into pieces for serving ( a stewing fowl may be used if a longer cooking period is allowed.) Measure about one-half cup of flour, two teaspoons of salt, and a dash of pepper into a clean paper bag. Drop chicken into bag, and shake until coated. Brown in fat in a heavy skillet. Arrange in a two-quart baking dish. Pour off fat left in skillet and measure, adding enough butter to make six tablespoons. Return to skillet, add flour and blend. Add milk and cook and stir until smooth and thickened. Season to taste with salt and pepper and pour over chicken. Cover and bake at 325 F., for about two hours, or until tender. Serves 6.

Hashed Browned Potatoes (Make It Easy)

4 cups diced, cooked potatoes
¼ cup milk
¼ cup butter
Salt and pepper to taste
Cut cold, cooked potatoes in small cubes. Add milk and toss together lightly until potato is uniformly coated. Melt butter in a heavy 10-inch skillet over moderate heat. Add potatoes, season, and cook uncovered for 20 to 25 minutes, or until the bottom of the mixture is nicely browned. Place under moderate broiler heat and brown top lightly. Fold over omelet fashion and serve on a hot platter. Serves 6.

Cake Crumb Custard (Make It Easy)

3 cups milk, scalded
2 cups dry sponge, or butter cake crumbs
2 eggs, slightly beaten
3 tablespoons sugar, or honey
½ teaspoon salt
2 tablespoons butter, melted
1 teaspoon vanilla

Pour milk over the cake crumbs and allow the mixture to stand until the crumbs are softened. Beat eggs slightly, add sugar, salt, melted butter, and vanilla. Add crumb mixture to eggs gradually, stirring constantly. Pour into lightly buttered custard cup and set in a pan of hot water. Bake in a moderate oven, 350 F. for about 35 to 40 minutes, or until a knife inserted in the center comes out clean. Chill: serve with cream or fruit. Serves 6.

Luncheon: Beef patty on bun 3, tomato stuffed with cole slaw 2, cake crumb custard 1, milk and tea 4.