1950-1959
Morris County Cooks 1950-1959
Menu
Tuppa All Vinezeana (Venetian Soup)Cottage Cheese & Jello Salad, Frozen Cranberry Salad, Summer Delight Salad
Meat Ball Casserole, Tuna Delight, Chicken Cacciatora
Lima Beans, Sweet Potato Supreme, Corn & Kidney Beans
Surprise Kisses, Orange Chiffon Cake, Danish Applecake
Cranberry Apricotade, Party Punch
“Tuppa All Vinezeana (Venetian Soup)
4 servings, 4 egg yolks, 6 c. undiluted beef bouillon (can or home-made), ½ c. heavy cream, 6 slices long Italian bread, Grated Parmesan cheese
In small bowl beat egg yolks with cream till blended. Pour beef bouillon into medium saucepan add cream mixture; heat slowly, stirring constantly, until soup just comes to a boil (do not boil). Meanwhile, in broiler, toast bread on both sides. To serve float 1 slice toasted bread on each serving. Pass Parmesan cheese.—Mary Tirello”--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 95)
“Cottage Cheese & Jello Salad
1 pkg. lime jello, ¾ lb. cottage cheese, ¼ c. light cream (top milk), 1 sm. can crushed pineapple. Drain juice from pineapple, add enough water to make 1 cup. Heat and add to jello. When it starts to thicken, stir in cheese which as been mixed with cream. Stir in pineapple.—Mavis McDougall”
--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 90)
“Frozen Cranberry Salad
2 3-oz pkgs cream cheese, 1 c. cubed, jellied cranberry sauce, ½ c. chopped ripe olives, ¾ c. mayonnaise, 1 c. heavy cream-whipped, 1 9-oz. can (1 cup) crushed pineapple-drained, ¼ c. chopped celery. Blend cream cheese and mayonnaise together. Fold in whipped cream, then fold in the cranberry-sauce cubes, crushed pineapple, ripe olives and celery. Pour into a refrigerator tray and freeze 3 or 4 hours. Top each serving with a star cut from a slice of jellied cranberry sauce. Makes 5 to 6 servings.—May Palmer”--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 92)
“Summer Delight Salad
1pkg lime jello, ½ c. cold water, ¼ tsp. Salt, ½ c. mayonnaise, 2tbsp. grated cucumber, 1 sm. can crushed pineapple, 1c. hot water, 2tbsp. vinegar or lemon juice, 1 tsp. grated onion, 1/8 tsp. paprika, ½ c. shredded cabbage. Dissolve jello in hot water. Add cold water, salt, vinegar and mayonnaise and bet with rotary beater until mixed. Add rest of ingredients and pour into mold and chill. After umolding, sprinkle with paprika and garnish with scored slices of fresh cucumber.—Margaret Guist.”--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 96)
“Meat Ball Casserole
In the bottom of a dish arrange balls of hamburger steak. Season with salt and pepper. Over this place a generous layer of fried onions. Melt 4 tbsp. fat, add 3 tbsp. flour; mix well. Add 2 c. unstrained tomatoes and cook until thickened. Pour over meat balls. Cover with buttered crumbs. Bake uncovered 1 hour. 375 degrees F.—Mary Roberts” --- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 73)
“Tuna Delight
1 can tuna or salmon, 1 ½ cans milk, 1pkg. noodles, 2 cans mushroom soup, 10 dark olives 1 lb. cheese. Heat mushroom soup and milk and cook noodles. When noodles are done, put in a large greased flat casserole. Grate ½ the cheese and mix well into noodles. Break up tuna in small pieces; place olives on top (with or without seeds). Slice cheese and lay on top. Bake 45 minutes. 350 degrees F.—Marge Reed”--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 76)
“Chicken Cacciatora
4 lb spring chicken-cut in pieces, ¼ c. flour, 1 tsp. salt, ½ c. chopped onions, 1 clove garlic-chopped fine, 3 sprigs parsley, ½ tsp. basil leaf, 1 tsp. rosemary leaf, 1 tsp. salt, ¼ c. wine vinegar, ¼ tsp. pepper, ¼ tsp. oregano. Dredge chicken in flour; sprinkle with salt and brown in oil until golden on all sides. Place in covered dish in warm place. Brown onions, garlic, parsley and basil, rosemary and oregano in oil left in frying pan. To this add 1 tsp. salt and the pepper and bring to a boil. Add chicken and wine vinegar and simmer 30 minutes, or until chicken is tender. Serves 4.—Ada Cosentino”--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 80)
“Lima Beans
1lb dry lima beans, 2 tbsp. brown sugar, Pinch salt, ½ bottle catsup, Pinch dry mustard. Wash beans and soak over night. Boil in water they soaked in add ingredients. Bake with strips of bacon on top. Bake till done.—Mable Rainier.”--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 94)
“Sweet Potato Supreme
4 c. mashed jersey sweet potatoes ½ c. broken pecan meats marshmallows, 2 eggs-beaten, ½ c. drained crushed pineapple. Combine sweet potatoes and eggs; whip until light and fluffy. Add pineapple and pecans. Spoon into greased casserole. Top with several marshmallows. Set in 450 degree F. oven for a few minutes until heated through and marshmallows melt and brown. 8 servings.—Mae Palmer.”--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 92)
“Corn & Kidney Beans
1 med. Can kidney beans, 1 green pepper, 1 egg, 1 med. Can corn, ½ tsp. salt. 3 tbsp. grated cheese. Mix corn, beans, green pepper minced fine, salt and egg well beaten. Pour into a buttered baking dish. Sprinkle top with cheese and a layer of buttered bread crumbs and bake.—Sarah Bedgood.”--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 95)
“Surprise Kisses
This recipe for ‘Surprise Kisses’ is simple enough for children to make, and wonderful for teaching young girls how to cook, says local high school PTA president [Madison NJ], Mrs. Roger P. Holden…Besides being a favorite with the family, the children love the chocolate bits and Daddy, the nuts… 2 egg whites, 1/8 teaspoon salt, 1/8 teaspoon cream of tartar, ¾ cup sugar, 1 6-oz. Package of chocolate bits, 1/3 cup chopped nuts
Beat egg whites, salt, cream of tartar until soft peaks form. Add sugar gradually, beating until the peaks are stiff. Fold in vanilla, nuts and chocolate bits. Cover cookie sheet with brown paper and drop by rounded teaspoonfuls. Bake at 300 degree oven for 25 minutes. Makes about two dozen.”---“Recipe of the Week,” Daily Record, October 11, 1956 (p. 22)
“Orange Chiffon Cake
1 ¼ c. sifted cake flour, ¾ c. sugar, 1 ½ tsp. baking powder, ½ tsp. Salt, 5 egg whites, ¼ tsp. cream of tartar, ¼ c. Mazola oil, ¼ c. plus 3 tbsp. orange juice, 1 tsp. grated orange rind, 3 whole egg yolks. Sift together the dry ingredients into a mixing bowl; add the oil, egg yolks, orange juice, rind. Beat well. Add the cream of tartar to egg white and beat until very stiff. Fold in the egg yolk mixture very gently. Bake at 325 degrees F. for about 50 minutes. If you save part of the sugar to fold into the egg white, as you would for meringue you will find that the egg yolk mixture will fold in more smoothly.—Mrs. Claire Nelson”--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 59)
“Danish Applecake
Danish cooking at its best is something to dream about and Mrs. G. Axel Thiberg of South Belair Ave. [Cedar Knolls, NJ] has a knowing and experienced way with the time-honored recipes and foods of her native Denmark. Her Danish Applecake is not only very partyish and delectable but even the most inexperienced cook need have no fear of failure…One quart of sweetened thick applesauce, One cup of breadcrumbs, One quarter cup of sugar, One quarter cup of butter, 4 ounces of almond macaroons soaked in ¼ cup of sherry, 2 tablespoons of current jelly, 2 tablespoons chopped almonds, ½ pint of heavy cream whipped and flavored with one teaspoonful of sugar and a few drops of vanilla. Method: First put whole macaroons in a dish and our sherry over them. Melt butter 9do not brown). Mix sugar and breadcrumbs and add to melted butter. Toast on top of stove until golden. Remove pan from fire. Now in a 9” X 2” deep glass pie dish place one half of the breadcrumbs and pat out evenly. Then add one half of the applesauce and spread out carefully. Dot with jelly. Make another layer of the soaked macaroons and pour any remaining sherry over them Add remaining applesauce and sprinkle with the chopped almonds. Top with remaining breadcrumbs. When ready to serve top with whipped cream and decorate with a few maraschino cherries.” ---“Recipe of the Week,” Daily Record, October 4, 1956 (p. 21)
“Cranberry Apricotade
Ingredients: 1 cup cranberry juice cocktail, 1 can (12 ounces) apricot nectar, juice of 1 large lime (about 2 tablespoons). Method: Mix cranberry juice cocktail, apricot nectar and lime juice together: chill. At serving time, fill 10-ounce glasses with ice cubes: pour fruit drink over ice.” ---“Cooking is Fun,” Daily Record, August 15, 1956 (p. 6)
“Party Punch
1 qt. ginger ale, 1 qt. orange soda, 1 pt. orange sherbet—add before ready to use.—Mary Bright”--- Strictly Personal: The Family Book, compiled by the members of the Emblem Club, Elks Club, Dover, New Jersey [1956-1957] (p. 87)
Food news & notes
“Tomatoes reached seasonally low prices this week, as heavy shipments flooded Northeast wholesale markets…Generally, seasonal vegetables in a wide variety are plentiful and good buys. To mention a few, there’s cabbage, Eastern carrots, golden celery, sweet corn, beets, cucumbers, lettuce, onions, snapbeans and spinach. Potatoes are very low at wholesale. New-crop apples are a good buy throughout the Northeast. And virtually all melons are selling lower. Peaches are a good buy, although top quality stock continues fairly high.
Blueberries, too, are generally a good buy.”
---“Food Comments,” Miss Helen Mahrle, Morris County Cooperative Extension Service County Home Agent, Daily Record, August 6, 1951 (p. 2)
“An electric toaster toasts two slices of bread at once, but only one side at a time. Each operation takes one minute. You want to make a club sandwich. What is the shortest time in which you can toast the three slices of bread? Answer: Three minutes. First, toast the near sides of slices No. 1 and 2. On second operation, turn over slice 1, at the same time toasting near side of slice 3. Then, remove No. 1 which is toasted on both sides, and finish toasting 2 and 3.”
---“Toasted,” Daily Record, August 5, 1953 (p. 2)
“Ham and potatoes, fried chicken and potatoes, and pork loin and potatoes will be served at many an American dinner table this weekend. At least, they include the meats that will be featured in supermarkets and corner groceries to tempt the nation’s housewives. As for potatoes, they have changed from their premium status of early July to virtually a glut on the market just about everywhere. Other pork cuts also will be featured in many stores, with the price of pork down from two to 20 cents in some areas. Beef is still quite high-priced in most sections, showing increases from three to six cents and chickens are also reported a little higher in some places. Eggs are more costly in many areas, with boosts of one to five cents a dozen reported. The potato situation is almost a textbook demonstration of the economic laws of supply and demand. Extremely small spring and early summer crops drove prices upward. Now a late summer crop seven per cent over last year’s has brought prices down again. Fall spuds now starting to come to market are expected to be five per cent above last year in volume. Government officials also foresee an abundant harvest of fresh vegetables this fall, with total tonnage possibly up as much as 19 per cent above 1955. Cabbage, a bargain buy all summer, is expected to be far over last year’s crop and continue at its low price. Other vegetables that will be plentiful include tomatoes, carrots, cauliflower, spinach and snap beans. This week, however, produce men say the best buys are corn, cabbage, eggplant, onions, parsley and peppers. Celery, lettuce, radishes and tomatoes are attractively-priced in most areas while broccoli, cucumbers, okra, squash and carrots have become more expensive. California grapes, both seedless and tokay, appear to be the best buys at the fruit counters.”
---“Once-Scarce Potato Back Abundantly in Food Stores,” Daily Record, September 20, 1956 (p. 2)
“Luncheon for the Girls
Chicken Salad with Seedless Grapes, Potato Chips, Rolls, Butterscotch Crumb Dessert, Beverage”
---“Cooking is Fun,” Daily Record, October 2, 1956 (p. 8)