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French Cream
French Cream
6 tablespoon Crisco 1 egg white
2 " corn starch 1 teasp. vanilla
½ salt. 1½ cups conf-sugar.
Cream crisco corn starch salt, egg white. and V.
and add sufficient confectioners sugar until
the right consistency to put through a pastry bag
and tube. white or two colored as desired.
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# French Cream
## Ingredients
- 6 Tbsp Crisco
- 2 Tbsp corn starch
- 1/2 tsp salt
- 1 egg white
- 1 tsp vanilla
- 1 1/2 cups confectioners sugar
## Instructions
1. Cream Crisco, corn starch, salt, egg white, and vanilla.
2. Add sufficient confectioners sugar until the right consistency to put through a pastry bag and tube.
3. White or two colored as desired. -
Cream Icing
Cream icing.
sift 1 1/2 cups of Cnft. sugar with a
tbspn of cocoa and moisten with cream.
or with fruit juice.
or cherry syrup with a little lemon juice.
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# Cream Icing
## Ingredients
- 1 1/2 cups confectioners' sugar
- 1 Tbsp cocoa
- Cream, fruit juice, or cherry syrup with a little lemon juice (to moisten)
## Instructions
1. Sift confectioners' sugar with cocoa.
2. Moisten with cream, fruit juice, or cherry syrup with a little lemon juice. -
Spanish Cake
Spanish Cake.
6 tablespoons shortening - 2 1/2 teaspoons Baking powder
1 cup sugar 1/8 " " salt
2 eggs 1/2 " " ground cinnamon
1/2 teaspoon vanilla 1/2 cup milk
1 3/4 cups flour.
Cream shortening & sugar together. add eggs well
beating and vanilla. Sift all dry ingredients. add
alternately with milk to the first mixture. Bake
at 375° for 30 minutes. Cover with caramel frosting
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# Spanish Cake
## Ingredients
- 6 Tbsp shortening
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 1 3/4 cups flour
- 2 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup milk
## Instructions
1. Cream shortening and sugar together.
2. Add eggs, beating well, and vanilla.
3. Sift all dry ingredients.
4. Add dry ingredients alternately with milk to the first mixture.
5. Bake at 375° for 30 minutes.
6. Cover with caramel frosting. -
Baked Goulash
Baked Goulash
1/4 pound salt pork 3 bay leaves
1 large onions - 1/4 tspn pepper
1 1/2 - veal shoulder - 1 " paprika
2 cans tomato soup - 2 tblsp. flour
2 cans water. 6 small onions
1 tspn salt. 6 " carrots 6- potatos.
cube pork - fry out in skillet. put in large
casserole. chop l- onions- brown in pork fat
with cube veal - remove to casserole. add
soup and most water in skillet bay leaves
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seasonings. mix flour. with remaining water
stir in gradually. cook slowly - stirring constan-
tly. until slightly thickened. add to meat with
onions sliced potatos and carrot strips. Bake in
a moderate oven 350 2 1/2 to 3 hours.
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# Baked Goulash
## Ingredients
- 1/4 lb salt pork, cubed
- 1 large onion, chopped
- 1 1/2 lbs veal shoulder, cubed
- 2 cans tomato soup
- 2 cans water
- 1 tsp salt
- 3 bay leaves
- 1/4 tsp pepper
- 1 tsp paprika
- 2 Tbsp flour
- 6 small onions, halved or left whole
- 6 carrots, cut into strips
- 6 potatoes, sliced
## Instructions
1. Cube salt pork and fry out in a skillet until fat is rendered and pork is browned. Transfer pork to a large casserole.
2. In the remaining pork fat, brown the chopped large onion and cubed veal together. Transfer to the casserole.
3. Add tomato soup and most of the water to the skillet. Add bay leaves, salt, pepper, and paprika.
4. Mix flour with the remaining water until smooth; stir gradually into the skillet mixture.
5. Cook slowly over medium heat, stirring constantly, until slightly thickened.
6. Pour sauce over meat in casserole.
7. Add small onions, sliced potatoes, and carrot strips to the casserole; mix gently to combine.
8. Cover and bake at 350°F for 2 1/2 to 3 hours until meat and vegetables are very tender. -
Bran Meat Cakes
Bran meat cakes.
1 pound ground beef - 2 tblsp. minced onion
1/2 " " veal 1 1/2 tsp - salt
3/4 cup Bran 1/4 " pepper.
1 egg. 1/2 cup milk.
Serve with tomato sauce or brown sauce
or mushroom sauce.
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# Bran Meat Cakes
## Ingredients
- 1 lb ground beef
- 1/2 lb ground veal
- 3/4 cup bran
- 1 egg, beaten
- 2 Tbsp minced onion
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup milk
## Instructions (Inferred)
1. Combine ground beef, ground veal, bran, egg, minced onion, salt, and pepper in a large bowl.
2. Add milk and mix until just combined — do not overmix.
3. Form into patties approximately 3/4" thick.
4. Pan-fry in a lightly greased skillet over medium heat, approximately 4–5 minutes per side, until browned and cooked through.
5. Serve with tomato sauce, brown sauce, or mushroom sauce. -
Thrifty Meat Scallop
Thrifty Meat Scallop.
2 cans spaghettis - - 1/2 tspn pepper
1½ cups left-over. beef or - Buttered bread
combination ham. corn beef - crumbs.
3/4 tspn salt. -
Chop/grind meat add seasonings.
Arrange in alternate layers in shallow
greased baking dish. finishing with spaghetti.
Cover with buttered crumbs. Bake in hot oven 275
till scallop is heated through and crumbs are
slightly browned. about 20 minutes. Excellent
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with fried apple rings.
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# Thrifty Meat Scallop
## Ingredients
- 2 cans spaghetti in tomato sauce (Franco-American or similar — see Editor's Notes)
- 1 1/2 cups leftover beef, ham, corned beef, or combination, chopped or ground
- 3/4 tsp salt
- 1/2 tsp pepper
- Buttered bread crumbs (for topping)
## Instructions
1. Chop or grind leftover meat and combine with salt and pepper.
2. In a shallow greased baking dish, arrange alternating layers of canned spaghetti and seasoned meat, finishing with a spaghetti layer on top.
3. Cover with buttered bread crumbs.
4. Bake at 375°F for approximately 20 minutes, until heated through and crumbs are lightly browned.
5. Serve with fried apple rings.
## Editor's Notes
- **"Canned spaghetti"** = spaghetti in tomato sauce, noodles and sauce together. Franco-American Spaghetti was the dominant period brand; Chef Boyardee is the modern equivalent.
- **"Hot oven 275"** on original card is almost certainly an error — 275°F is not a hot oven by any period definition. Hot oven typically means 400-425°F in mid-century terminology; 375°F recommended as a conservative correction that heats through without overcooking. -
Fruitcake French Toasted
Fruitcake French toasted.
Dip slices of " in following batter.
2 eggs beaten thick 4 tblsn. of milk orange
extract. an 2 tblsn. sugar. Saute in a
ste lightly buttered skillet and serve
hot with pudding sauce.
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# Fruitcake French Toasted
## Ingredients
- Slices of fruitcake
- 2 eggs, beaten thick
- 4 Tbsp milk
- Orange extract
- 2 Tbsp sugar
- Butter (for skillet)
- Pudding sauce (for serving)
## Instructions
1. Mix eggs, milk, extract and sugar into a batter.
2. Dip slices of fruitcake in the batter.
3. Sauté in a lightly buttered skillet.
4. Serve hot with pudding sauce. -
Tartar Sauce
Tartar Sauce
1 cup mayonnaise dressing - 1 teasp. f.c. capers
1 teasp. made mustard - 1 " " pickles.
1 " " finely chopped parsley. - ½ " onion juice
add all the ingredients to the Mayonnaise
in the order given: stir well and serve very
cold.
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# Tartar Sauce
## Ingredients
- 1 cup mayonnaise dressing
- 1 tsp finely chopped capers
- 1 tsp made mustard
- 1 tsp finely choped pickles
- 1 tsp finely chopped parsley
- 1/2 tsp onion juice
## Instructions
1. Add all the ingredients to the mayonnaise in the order given.
2. Stir well and serve very cold. -
Date & Nut Bread
DATE & NUT BREAD 1960
1 cup dates(cut)
1 tsp soda
3/4 cup boiling water
Sprinkle soda over dates, pour boiling
water on top.
1 egg
1 tsp vanilla
3/4 cup sugar
1 tbsp melted butter
½ cup broken walnuts
1 3/4 cup sifted flour
Beat egg yolk, add vanilla, sugar & melted
butter, then pour over date mixture, add flour
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and nuts and mix well. Fold in beaten egg
white.
Bake in loaf well greased pan 45 mins to
1 hour 350 oven.
300-
Mrs. Bonneau
Oct 10, 1957
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# Date & Nut Bread
*From Mrs. Bonneau, October 10, 1957*
## Ingredients
- 1 cup dates, cut
- 1 tsp soda
- 3/4 cup boiling water
- 1 egg, separated
- 1 tsp vanilla
- 3/4 cup sugar
- 1 Tbsp melted butter
- 1/2 cup broken walnuts
- 1 3/4 cup sifted flour
## Instructions
1. Sprinkle soda over dates, then pour boiling water on top.
2. Beat egg yolk, add vanilla, sugar, and melted butter, then pour over date mixture.
3. Add flour and nuts and mix well.
4. Fold in beaten egg white.
5. Bake in a well greased loaf pan 45 minutes to 1 hour in a 300° oven. -
Fudge Sauce
Fudge Sauce
Recipe from the kitchen of Ruth Chadwick
4 Squares unsweetened
Chocolate
1½ Cups sugar
1 can (13oz) evaporated
milk
Melt Chocolate in top of double
boiler. Add sugar gradually Heat
evap. milk to scalding pt. Add to Choc.
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mixture gradually. Cook until
slightly thickened. I also beat with
electric beater to be sure it is
smooth & fluffy. 1 - 8 - 1980
Happy Cooking!
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# Fudge Sauce
*From Ruth Chadwick, January 8, 1980*
## Ingredients
- 4 squares unsweetened chocolate
- 1 1/2 cups sugar
- 1 can (13 oz) evaporated milk
## Instructions
1. Melt chocolate in top of double boiler.
2. Add sugar gradually.
3. Heat evaporated milk to scalding point. Add to chocolate mixture gradually.
4. Cook until slightly thickened.
5. Beat with electric beater to be sure it is smooth and fluffy. -
Tasty Oven Dinner
Tasty Oven Dinner.
12 small onions - 8 sausages
1/4 cup grated cheese - 1 can prepared spaget.
Boil onions arrange around edge of shallow
greased dish - Sprinkle with g. cheese - parboil
sausages slightly brown - Mix with spaghetti
and turn in center of dish. Bake in moderately
hot oven. 375 - till heated throughly and cheese is
melted. Serve with clover rolls and green salad
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# Tasty Oven Dinner
## Ingredients
- 12 small onions
- 8 sausages
- 1/4 cup grated cheese
- 1 can prepared spaghetti
## Instructions
1. Boil onions and arrange around edge of shallow greased dish.
2. Sprinkle with grated cheese.
3. Parboil sausages until slightly brown.
4. Mix sausages with spaghetti and turn into center of dish.
5. Bake in moderately hot oven at 375°F until heated thoroughly and cheese is melted.
6. Serve with clover rolls and green salad. -
Yeast Rolls
Yeast Rolls -
Take 1¼ cups milk scalded and
cooled : use the ¼ of this and dissolve 1
yeastcake in it.
Beat 1 egg well add 1 tb. sugar
2 tb. butter, milk & yeast, 3½ cups
flour, 1 t. salt. Let rise twice it's size
knead make into rolls, rise again
and bake.
Bake 15 to 20- Hoffmann
350-
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# Yeast Rolls
*From Hoffmann*
## Ingredients
- 1 1/4 cups milk, scalded and cooled
- 1 yeastcake
- 1 egg
- 1 Tbsp sugar
- 2 Tbsp butter
- 3 1/2 cups flour
- 1 tsp salt
## Instructions
1. Scald and cool 1 1/4 cups milk. Take 1/4 of the milk and dissolve 1 yeastcake in it.
2. Beat 1 egg well. Add sugar, butter, remaining milk, yeast mixture, flour, and salt.
3. Let rise until twice its size.
4. Knead and make into rolls.
5. Let rise again.
6. Bake at 350°F for 15 to 20 minutes.