Saturday, January 18, 2014

More Vintage Recipes.

You didn't think you were safe
from vintage recipes, did you?
I have more for your viewing pleasure!

And if you missed my last post on vintage recipes,
you need to go see them here.

Can you imagine being served this?
You will be charmed with these dainty little puddings-
so wonderfully light and digestible
when made with 'Atora.'
The novelty of a small pudding for each person
makes a refreshing change;
and not only that -
you are able to prepare just the right quantity
without risk of running short or having wasteful left-overs. 

I know you'll want this recipe so here it is!
Pudding
4 oz. self-rising flour or 4 oz. plain flour and 1 tsp baking powder
2 oz. breadcrumbs
pinch salt
3 oz. shredded "Atora"

Mix these ingredients.  Add cold water to make a moist paste, firm enough to handle.  Cut 9 oz. steak into thin strips and 3 oz. ox kidney into pieces.  Roll in a tablespoonful flour seasoned with salt and pepper, then wrap each piece of steak around a piece of kidney.   Grease 4 breakfast cups (or bowls of similar size) and line them with paste.  Put in filling (3 oz. per cup); fill with water or stock; cover with paste, then with buttered paper.  Tie cloths over and steam for 3 hours.

At least that's what I think it said.

Atora, in case you're unfamiliar with it, is a British brand of shredded suet, which is clarified beef fat, used primarily in the production of pastry and dumplings, which explains a lot.  Suet received its earliest mention in a 1617 recipe for Cambridge Pudding.

I would be remiss if I didn't offer you more tantalizing recipes for Atora, so please click here for inspiration.

I love a good Jello mold and this one delivers so many ways.
What a great meal!
You have your citrus, your dairy, and a dump of "seafood salad."

I know you'll want to make this,
so I have included the recipe.
You are quite welcome!
 I love the random stick figure star.
It screams, "Delicious!" to me.

Lime Cheese Salad
Dissolve 1 package Lime Jello in 1 cup hot water.  Add 3/4 cup cold water, 2 TB vinegar, and 1 tsp grated onion.  Pour 1/2 cup mixture into 1-quart ring mold.  Chill until firm.  Chill remaining Jello until slightly thickened.  Then fold in 1 cup cottage cheese, and 1 TB mayonnaise.  Blend.  Pour onto firm Jello.  Chill until firm Unmold.  Garnish with salad greens.  Dump seafood salad in center.  Makes 6 servings.

I don't know about you,
but that "seafood salad" looks suspect to me.
If I were of a more punning personality,
I would say it looks "fishy."
At best, it's unrecognizable.


Oh, the horror!
Imagine biting into what you might think is pineapple-flavored,
but instead you get a combination 
of liverwurst, mayo, and Worcestershire.
THINK ABOUT IT.

Oh.  Nice touch with the knife.
I think the pineapple-wannabe probably tried
to commit seppuku.

I know you won't be able to resist temptation to make
one of your very own,so here's the recipe!

Liver Sausage Pineapple  - Three words that do NOT belong together.
Mix 1 pound liver sausage with 1 TB lemon juice, 1 tsp Worcestershire sauce, 1/4 cup mayonnaise.  Shape around a jelly glass.  Soften 2 tsps unflavored gelatine in 2 TB cold water, dissolve over hot water.  Add 1 cup mayonnaise; Chill.  Frost "pineapple," score, stud with sliced stuffed olives.  Top with real pineapple top.

Just think how you'll be able to impress your friends
at your next 50s dinner party!
Notice the 1 inch square cheese cubes and meat(?) cubes
with olives and pretzel spears.
I would think that would be hard to eat.

I know your mouth is watering now,
but wait until you see the Super Supper Salad Loaf!
Super Supper Salad Loaf
Scoop out center of a 1 1/2 pound piece of bologna, leaving a shell. *  Soak 1 TB gelatin in 2 TB cold water and dissolve over hot water.  Mix 1 1/4 cups cooked mashed peas with 1 TB Real Mayonnaise, 2 tsp minced onion, 1/2 tsp salt, 1/4 tsp pepper.  Add dissolved gelatin and pack into bologna shell.  Chill thoroughly.  Place on platter on salad greens.  Heap with Real Mayonnaise. Garnish with radish roses, parsley, and onion rings, as illustrated.
*NOTE:  Use left-over bologna in sandwich fillings for next day's lunches.

What a thoughtful suggestion for bologna "moreovers!"

"... and pack into bologna shell."
I never would have thought I'd ever write those words.
"Heap with Real mayonnaise."
Or those.

The hits just keep on coming with Monterey Soufflé Salad.
Quick - easy - a tuna salad treat the new "fast frost" way.

I don't know where the "soufflé" part is,
but I don't think I want to find it.

It's got its eye on me.
I don't like that.

Monterey Soufflé Salad
1 package lemon-flavored gelatin
1 cup hot water and 1/2 cup cold water
2 TB lemon juice (I'm surprised the recipe didn't call for ReaLemon.)
1/2 cup Hellmann's or Best Foods Real Mayonnaise
1 can Star-Kist Chunk Style Tuna
3/4 cup chopped cucumber or celery  (One or the other!  Not both!)
1/4 cup sliced stuffed olives
2 TB chopped pimiento
1/2 tsp grated onion  (I'm guessing a whole tablespoon would ruin the dish.)

Dissolve gelatin in hot water.  Add cold water, lemon juice,mayonnaise, and 1/4 tsp salt.  Blend well with rotary beater.  Pour into refrigerator freezing tray.  Quick chill in freezing unit (without changing control) 15 to 20 minutes, or until firm about 1 inch from edge but soft in center.  Turn mixture into bowl and whip with rotary beater until fluffy.  Fold in remaining ingredients.  Pour into 1 quart mold or individual molds.  Chill until firm in refrigerator (not freezing unit) 30 to 60 minutes.  Unmold.  Garnish with salad greens.  Serve with more tuna and Real Mayonnaise.

Of course, I would be neglectful 
if I didn't offer you a recipe containing
that wonderful food product - spam.
Spam 'n' Limas!
Not Spam And Limas.
Spam 'n' Limas.
Spam 'n' Limas
Make a Spanish sauce of canned tomatoes, chopped onions, green peppers, and celery leaves with a little salt, sugar, lard.  Add to fresh or frozen precooked limas in casserole. Partly bury 8 or 10 slices of Spam in top.  Garnish with pimiento squares and bake 25 minutes at 350°.

Don't forget the lard in the "Spanish" sauce!  Recipe is ruined without it.

Party Potato Salad - a beautiful new way to serve potato salad -
with a luscious mayonnaise glaze!
How clever!
The glaze keeps it fresh and moist to the last slice.

Party Potato Salad
Firmly pack 2 quarts of your favorite potato salad into a 9 x 5 x 3-inch loaf pan.  Chill at least 2 hours. Unmold and glaze following the recipe:
1 envelope uinflavored gelatin
1/2 cold chicken broth
1 cup mayonnaise
Sprinkle gelatin over broth in small saucepan, soften.  Dissolve over low heat.  Remove and stir in mayonnaise.  Let stand 10 minutes.  Spoon half of glaze over loaf to coat top and sides.  Let stand 10 minutes.  Spoon on remaining glaze to coat evenly.  Immediately garnish as desired.  Chill until ready to serve.

Baked Stuffed Salmon

I have a problem with food that's watching me eat it.
Baked Stuffed Salmon
1 whole salmon (3-4 pounds)
Salt and pepper
3 tablespoons lemon juice
3/4 cup shredded carrots
1/2 cup shredded onion
1/2 cup finely chopped celery
3 cups cooked rice
Lemon slices
Heat oven to 325°. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimiento and lemon wedges.

I like the direction to "Mask with Hollandaise Sauce."
I don't think you can mask this enough.


 More molded gelatin loaves.

 I'm not bothering with the recipes anymore.
I just can't.

 Spam Fiesta Peach Cups.


 Not to be outdone,
here's Fiesta Peach Spam Loaf!
"Gay and delicious enough for a party!"

 
 And now we have a Spam 'N' Macaroni Loaf!
Again, with the 'N'.



 Vegetable Rice Medley.
Must everything be turned into a loaf?

   This particularly appetizing dish is Ham and Celery Mornay.
 
 Pork with spaghetti.
Just what I want to eat - a piece of meat with hair.

 Banana Scallops.
I swear, if I ever thought I was getting fried scallops
and ended up with bananas,
I would seriously hurt someone.
This is Snowy Chicken Confetti Salad.
It's "pretty as a picture" with flecks of pimiento and green pepper.
Unfortunately I couldn't find the recipe for this gastroabomination.
Where's the chicken?
Who has a melon mold?
So many questions.
 Hash Filet Mignon.
Someone, please explain the filet mignon part to me.
"New, elegant eating..."
"A hash that's 'Sunday dinner good..."
It's wrapped in bacon.
Just, no.

I actually ate Mary Kitchen Roast Beef Hash as a child.

Creamed Veggie-Filled Pancakes with Canned Peach Garnish.
That peach half thrown on top is a nice delicate touch.
The creamed filling scares me.
Did anyone else read this as "Canned Peach Garish?"
What, only me?

Now who couldn't resist Leeks with Pear and Bean Purée?
Remember, you eat with your eyes first!


Fluffy Mackerel Pudding.
Oh.My.God.
I will leave you with this lovely dish.
I have no freakin' idea what it is.
And frankly, I don't want to.

4 comments:

Catherine said...

Dear Rosie, I love vintage recipes.They always are better. There was no skimping. I lost almost all of my old cookbooks that were my moms in Sandy. These are simply priceless.
Thank you for posting.
Have a good weekend and keep cozy.
It is going to get cold again.
Blessings, Catherine xo

Rosie Hawthorne said...

Catherine, when Mama Hawthorne passed, I went through her kitchen and brought home all her cookbooks and a bunch of 3 1/2 x 5-inch metal file containers with all her hand written recipes. I left them in my garage and forgot about them. ThatBitchIrene came through and saturated everything. I think I pretty much saved it. Two week sunbath in the driveway.
Turning several times a day.

I believe you suffered the same and more through ThatBitchSandy.

Sage Trifle said...

That first recipe--at least it is GOOD suet. Even Ina would appreciate that!

Cheers,
Rocquie

Rosie Hawthorne said...

Ah, Rocquie. There is that.