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Milk Chicken

July 2, 2015


Cooking time: 1 – 1/2 hours
Preparation time: 15 mins
Main cooking utensil: large saucepan

For 6-8 people you need:
2 small roasting chickens, approximately 2 1/2 lb. (when trussed)
2 stalks celery
2 1/2 cups water
2 tablespoons flour
1 1/4 cups milk
2 tablespoons butter
1 egg yolk

1-2 hard-cooked eggs
1-2 bananas
cooked mixed vegetables

1. Put the whole chickens (or joint them if pan is not sufficiently large) into pan, add diced celery, water, and seasoning.

2. Bring to boil; remove any scum from the top of the liquid, cover pan, lower heat, simmer gently – allow 45 minutes for jointed chicken, 1 hour for whole birds – until tender but unbroken; lift onto hot dish.

3. Blend flour with half the milk, stir into stock, cook until thickened.

4. Add the butter and the egg blended with the remainder of the milk, and COOK GENTLY without boiling for several minutes.

5. Strain some of the sauce over the birds, then garnish with the sliced hard-cooked egg, bananas, and vegetables.

TO SERVE: With the rest of the sauce and mashed potatoes

TO VARY: Serve with cooked macaroni instead of potatoes; add a little cream and sherry to the sauce at stage 4.

PRINTED INCANADA @copy;Copyright Paul Hamlyn Ltd 1967

Cheese Scotch Eggs and Cheese And Date Pasties

June 15, 2015


Cooking time: 10-15 mins
Preparation time: each about 20 mins.
Main cooking utensils: saucepan, deep fat pan, 2 1/2- 3-in. cutter, baking sheet
Oven temperature: 475°F.
Oven position: above center

To make 4 Scotch eggs:
4 eggs
6 tablespoons flour
1 1/2 cups grated Cheddar cheese
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
pinch cayenne
1 egg
1-3 tablespoons milk

Crips bread crumbs
fat for frying

To make 12 Pasties:
1/4 lb. frozen puff pastry
18 dates, chopped
1 cup grated cheese
pinch nutmeg

Cheese Scotch Eggs:

1. Hard-cook the eggs, then shell.

2. Mix the flour with the finely grated cheese and all of the other ingredients except the crisp bread crumbs.

3. Use just enough milk to bind the mixture.

4. Divide this into four and roll each portion around an egg with damp fingers.

5. Coat evenly in the bread crumbs.

6. Fry in hot fat for approximately 2 minutes – do not overcook.

7. Drain on paper towels.


1. Roll out the pastry and cut into 12 rounds.

2. Mix dates, grated cheese and nutmeg together, and place a little on each round.

3. Damp edges of pastry and bring to center, pinching firmly.

4. Place on baking sheet with joins underneath, make 3 slashes across the top of each pastry, and brush with water; bake until crisp and brown.

TO SERVE: With salad; cheese and date pasties may also be served as a dessert.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Apple Cake

June 11, 2015


Cooking time: 1 hour
Preparation time: 20 mins.
Main cooking utensil: 7-in. spring form pan
Oven temperature: 375-400°F
Oven position: center

For 8 servings you need:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup margarine or lard
1/2 cup sugar
1 egg (optional)
2 medium dessert apples
milk to mix

little brow sugar(optional)

1. Sift flour and baking powder.

2. Rub in margarine or lard until the mixture is like fine bread crumbs.

3. Add the sugar and the egg if used.

4. Peel the apples, cut into neat dice, add to the cake, and mix well.

5. Stir in enough milk to give a slow dropping consistency, i.e. the spoon needs a hard shake before mixture drops back into the bowl.

6. Put into the greased pan.

7. Bake for 1 hour at 375-400°F or until firm to the touch; if the outside is browning too much reduce the heat slightly.

8. Turn out carefully, top with sugar.

TO SERVE: This is an ideal cake for a picnic for it carries well. It is not over sweet and it has a moist texture.

TO VARY: Add a little spice and currants.

TO STORE: Should be eaten fresh.

Printed in Canada ©Copyright Paul Hamlyn Ltd 1967

Lookit! I’m A Pieathlete!

June 8, 2015


I know, it’s weird. I don’t normally write posts on this blog. I just fill your inbox and Facebook feed with horrors from your childhood and long lost favorite dishes that should stay lost. But every so often an opportunity comes along that cannot be missed. Case in point, Yinzerella‘s Pieathalon challenge. She asked a group of retro food bloggers to submit pie recipes from a bygone era, then she randomly drew out and assigned pies to each of us. Our challenge was to whip up the pie and post about it. I’ll confess that I was a bit mean spirited in my submission as I sent in Prune Whip Pie. I’m pretty sure the blogger who got my recipe was horrified to discover such a thing existed.


As fate would have it, I got Yinzerella’s submission of Peach Pizza Pie. Without even looking at the image or the recipe I was pretty sure she’d sent me something nearly as horrible as Tuna and Pear Pizza. However, it turned out she’s not as mean as I am. (I still like her anyway.)


Peach Pizza Pie
1/2 cup butter or margarine
1/4 cup sifted confectioners’ sugar
1 cup sifted all-purpose flour
2 tablespoons cornstarch
2 tablespoons granulated sugar
1/4 teaspoon mace
2/3 cup orange juice
1/2 cup red currant jelly
1 1-pound 13 ounce can sliced peaches, well drained

Crust: Cream together butter or margarine and confectioners’ sugar. Blend in flour to make a soft dough.

Lookit! It's a ball of dough!

Lookit! It’s a ball of dough!

Pat evenly onto bottom and sides of 12-inch pizza pan; prick well with fork. Bake in moderate oven (350°) for 15 to 20 minutes.

Heh. Heh. They said prick.

Heh. Heh. They said prick.

Filling: Combine cornstarch, granulated sugar, and mace in a small saucepan.

Lookit! I can follow simple directions.

Lookit! I can follow simple directions.

Stir in orange juice; add jelly. Cook and stir till mixture thickens and boils; cook 2 minutes more. Cool slightly.

Had to use the fancy foreign stuff. That makes it gourmet.

Had to use the fancy foreign stuff. That makes it gourmet.

Arrange peaches in single layer in baked shell, forming circles, on inside the other.

These were more hunks than slices. Whatever.

These were more hunks than slices. Whatever.

Spoon glaze over. Chill. Trim with whipped cream. Makes 10 to 12 servings.

Sooooo fancy.

Sooooo fancy.

So easy recipe, no? Sure. Buy how did it taste? As one would expect from a recipe book published in 1966 that sold for $1.95, it was pretty meh. It tasted like peaches, with some glaze on a not very good pseudo-shortbread crust. It would have been easier to just dip the peaches in jelly and spritz them with whipped cream. And less dishes to do!


Checkout the other Pieathalon bloggers!
Dinner is Served 1972

The Velveteen Lounge Kitsch-en Web Series

Saucy Cherie at

Our old friend Dr. Bobb of Dr. Bobb’s Kitschen

Yesterday’s Menus

Ashley at A Pinch of Vintage

Bittersweet Susie

Kelli from Kelli’s Kitchen

Erica Retrochef from Retro Recipe Attempts

Taryn from Retro Food For Modern Times

Jenny of Silver Screen Suppers

Clara at Heritage Recipe Box

Poppy of Grannie Pantries (And yeah I really thought at first it was Grannie Panties and was really excited!)

S.S. of A Book of Cookrye

RetroRuth from Mid-Century Menu

Pride Of The Bayou

May 29, 2015


1/2 cup drained, canned mushrooms
1 ounce thinly sliced onion
1/2 teaspoon rosemary leaves
1/4 teaspoon Worcestershire sauces
1/4 teaspoon salt
1/8 teaspoon basil leaves
1/8 teaspoon fennel seed
2 to 3 drops of hot sauce
Dash of white pepper
1/2 cup evaporated skimmed milk
1/4 cup clam juice
1 slice enriched white bread, crumbed
4 ounces cooked king crabmeat or other shellfish
1 tablespoon imitation (or diet) margarine
1 teaspoon brandy extract
Parsley sprig

Combine first 9 ingredients in non-stick skillet. Cook over low heat, until onion is tender. Combine milk, clam juice, and crumbs in top of double boiler. Cook over boiling water, 10 minutes, or until thickened. Add mushroom mixture and crabmeat; mix well. Cook 5 minutes longer, or until well heated. Add imitation margarine and brandy extract; stir until margarine is melted. Pour in soup bowl; garnish with parsley sprig. Makes 1 luncheon serving.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Impromptu Party Seafood

May 19, 2015


Crunchy Rice Ring (below)
2 cans (10 3/4 ounces each) condensed cream of shrimp soup
3 cans (4 1/2 ounces each) deveined small shrimp, rinsed and drained*
1 can (6 1/2 ounces) tuna, drained and broken into chunks
1 jar (2 ounces) sliced pimiento, drained
1/4 cup apple cider

Prepare Crunch Rice Ring. Heat soup, shrimp, tuna, pimiento and cider just to boiling in 2-quart saucepan over medium heat, stirring occasionally. Serve with Crunch Rice Ring. 8 TO 10 SERVINGS.

*1 can (7 ounces) fish flakes can be substituted for 1 can of the shrimp.


4 1/2 cups water
2 cups uncooked regular rice
2 tablespoons butter or margarine
2 teaspoons salt
1 can (8 ounces) water chestnuts, drained and sliced

Heat water to boiling in 2-quart saucepan. Stir in rice, butter and salt; reduce heat. Cover and simmer until water is absorbed, about 25 minutes.

Stir in water chestnuts. Grease 6-cup ring mold or coat with vegetable spray-on for cookware. Pack rice mixture lightly in mold. Let stand 2 minutes. Unmold on serving platter.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Frankfurter Pie

May 18, 2015


4 slices enriched white bread
4 cups sauerkraut (2 cans; 1 pound each), drained
1 medium dill pickle, chopped
1/4 medium green pepper, chopped
1/4 cup prepared mustard
2 tablespoons chopped pimento
1 pound frankfurters (see Note)
Mustard Sauce*

Cut each bread slice diagonally in half and flatten with rolling pin. Line a 9-inch pie plate. In saucepan, combine sauerkraut, pickle, green pepper, mustard and pimiento. Cook over moderate heat, 10 minutes. Broil frankfurters, about 3 inches from source of heat, 4 minutes. Reserve 4 whole frankfurters; cut remaining frankfurters into 1-inch chunks. Add chunks to sauerkraut mixture; mix well. Spoon mixture over bread. Slice remaining frankfurters in quarters and arrange over sauerkraut. Bake a t 350°F (moderate oven) for 15 minutes. Serve hot with Mustard Sauce, if desired. Divide evenly. Makes 4 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.
*See Sauces, Preserves, Dressings; Card #15

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.


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