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)

Patio Party (Knox Salad Book)

Vegetable Soup
Cold Meat Loaf or Cold Sliced Chicken
Sputnik Salad – Hot Rolls
Layer Cake – Beverage

Sputnik Salad (serves 4-6)

1 envelope Knox Unflavored Gelatine
1 ¾ cups tomato juice, divided
¼ teaspoon salt
½ teaspoon sugar
½ teaspoon Worcestershire sauce
1/8 teaspoon Tabasco
2 tablespoons lime or lemon juice
1 cup finely shredded cabbage
½ cup diced celery
2 tablespoons diced green pepper

Sprinkle gelatin on ½ cup of the tomato juice in saucepan to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat; add remaining 1 ¾ cups tomato juice, salt, sugar, Worcestershire sauce, Tabasco and lemon juice. Chill until mixture is the consistency of unbeaten egg white; fold in remaining ingredients. Turn into individual molds. Chill until firm. Unmold directly on dinner plate. Garnish with celery stalks; toothpicks; place in sides of mold to resemble sputnik antenna.

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.

Cottage Cole Slaw (Make It Easy)

3 cups finely shredded, or chopped cabbage
1 cup well drained cottage cheese
½ cup shredded uncooked carrot
¼ cup chopped green pepper
1 teaspoon minced onion
½ cup mayonnaise or cooked salad dressing
1 tablespoon cider vinegar, or lemon juice
1 teaspoon sugar
Salt and pepper to taste
6 lettuce cups

Shred cabbage fine and cut shreds into short lengths. Add cheese, carrot, green pepper, and onion. Add to the salad dressing vinegar or lemon juice, sugar, and salt and pepper to taste, and thin to the desired consistency with a little cream. Toss together lightly with the cabbage mixture until the ingredients are well blended. Pile in lettuce cups and serve at once. 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.

Butter Crunch Cake (Make It Easy)

2 cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoons salt
½ cup butter
1 cup sugar
2 eggs
2/3 cup milk
1 teaspoon vanilla
½ teaspoon almond extract

Sift flour once, measure, add baking powder and salt and sift together twice. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Add the flour mixture alternately with the milk, beating until smooth after each addition. Add vanilla and almond extract and blend.

Crunch Mixture: Cut ½ cup butter into ½ cup sugar, ½ cup fine dry bread crumbs, and ½ cup finely chopped almonds, until crumbly. Cover bottom of greased 8x8x2 inch pan with mixture. Pour batter on top; bake at 350 F. for 45 minutes, or until cake tester comes out clean. Leave in pan five minutes; invert on rack to cool.

Luncheon: Cream of mushroom soup 2, mixed vegetable salad 3, bread, butter, butter crunch cake 1, milk and tea 4.

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.