Author Archives: iamsurly

Salmon Mousse

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¾ pound smoked salmon
Juice of ½ lemon
Salt and freshly ground black pepper
Freshly grated nutmeg
¼ pint single cream
Aspic jelly
½ pint double cream, whipped
2 egg whites, stiffly beaten
1 packet frozen peas, cooked

Chop ½ pound smoked salmon (reserving ¼ pound of the best pieces for garnish) and pound until smooth in a mortar with lemon juice and salt, freshly ground black pepper and nutmeg, to taste. Add single cream and pound until smooth again. Alternatively, combine chopped salmon with single cream, lemon juice, salt, freshly ground black pepper and nutmeg in an electric blender, and blend to a smooth purée.

When smooth, beat in 4 tablespoons liquid aspic jelly; then gently fold in the whipped double cream followed by the stiffly beaten egg whites. Pour mixture into a serving dish and chill.

When set, decorate with thin strips of smoked salmon and cooked peas (see picture). Pour over just enough liquid aspic to cover peas. Return to the refrigerator to set aspic. Serves 6 to 8.

Thomas Nelson & Sons Ltd., 36 Park Street, London W1 ©️ Robert Carrier 1968

Devilled Gammon with Pineapple

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2 ½-¾ in. thick gammon rashers (¾ lb. each)
4 level tablespoons dry mustard
6 oz. light soft brown sugar
8½ oz. can pineapple rings (4 rings)
maraschino cherries and watercress for garnish

  1. Trim rind from the gammon rashers and snip the fat at intervals
  2. Blend together the mustard, brown sugar and 4 tablespoonfuls pineapple juice.
  3. Lay the gammon on the grill rack,s spread evenly with some of the sugar mixture.
  4. Cook under a medium grill for 15 mins. Baste every 5 mins with pan drippings.
  5. Turn gammon, spread with remaining sugar mixture. Cook for. further 15 mins. Place 2 pineapple rings and 2 cherries on each; baste and cook for a further 5 mins. If fat shows signs of over-browning, cover the fat with a piece of kitchen foil. Halve rashers and served garnished with watercress.

NB. If gammon tends to be salty, leave to soak in cold water for about 1 hr prior to cooking. Pat dry.

SUGGESTED MENU

10/Salad Nicoise Set 1
32/Devilled Gammon with Pineapple, Sauté potatoes Set 2
Buttered sweetcorn
73/Flan à la Francipan Praline Set 4
Numbers refer to other Good Housekeeping cards

Printed in Gr. Britain by Ritchie/Dickson Ltd.

Lucy’s Fruited Cream

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Preparation time: 15 min.
Chilling time: 1 hr.

For busy days, consider this dessert-rum-flavored cream, studded with fruits and nuts, spread with a lavish hand over cake slices. It combines eye appeal with ease of preparation. If preferred, you can use fresh fruit instead of canned, depending on the season.

For 4 servings you will need:

4 slices ready-made pound cake
1 can (10 oz.) pineapple chunks, well drained
1 can (6 oz.) Bing cherries, well drained.
1 banana, sliced
¼ cup coconut, optional
½ cup diced cranberry jelly
¼ cup chopped walnuts
1 cup whipping cream
2 Tbsp. powdered sugar
1 tsp. rum flavoring
Few drops red food coloring, optional

Preparation:

  1. In a bowl, combine pineapple, cherries, banana, coconut, if used, cranberry jelly and walnuts.
  2. Whip cream. Beat in powdered sugar, rum and a few drops of food coloring, if used, to a light shade of pink.
  3. Gently fold in fruit-nut mixture. Cover and chill. 1hr. to blend flavors.
  4. When ready to serve, spread mixture over cakes slices on individual serving plates.

Tips: For a more spirited flavor, blend in real rum, sherry or port wine.

For 2 servings: Half of the ingredients

For 8 servings: Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Eggs Buckingham

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2 tablespoons butter or margarine
2 tablespoons all-purpose flour
Dash pepper
1¼ cups milk
1 3-ounce package sliced smoked beef, snipped (1 cup)
1 tablespoon butter or margarine
4 eggs
1 tablespoon milk
Dash salt
Dash pepper
4 large rusks, buttered (each about 4 inches in diameter)

In a 2-cup glass measure melt the 3 tablespoons butter or margarine in countertop microwave on high power for 35-40 seconds. Blend in all-purpose flour and dash pepper. Thoroughly stir in the 1¼ cups milk. Micro-cook, uncovered, 1 minute; stir. Cook 2 to 3 minutes more or till thickened and bubbly, stirring sauce ever 30 seconds. Stir in the snipped smoked beef; cover surface of sauce and set aside.

In 9-inch non-metal pie plate micro-melt the 1 tablespoon butter or margarine 30-40 seconds. In a small bowl beat eggs with the 1 tablespoon milk, dash salt, and dash pepper. Pour beaten egg mixture into pie plate with melted butter. Micro-cook, covered, 2½ to 3 minutes or till eggs are slightly softer than desired for scrambled eggs, stirring through entire mixture every 30 seconds.

Arranged butteres rusks on serving plate. Divide and spoon egg mixture over rusks; cover with beef sauce. Micro-cook, covered, 1 to 1¼ minutes for four servings or till heated through. Serve immediately. Makes 4 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Chocolate Cupcake Faces

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4 squares unsweetened chocolate
2 cups sifted* all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup butter or margarine
1 cup sugar
4 eggs
6 tablespoons milk
1 teaspoon vanilla extract
1 cup finely chopped walnuts
1 pkg (6 oz) fluffy white frosting mix
Licorice laces
Candy corn
Life Saves
Semisweet chocolate pieces
Chocolate sprinkles

  1. Melt chocolate over hot, not boiling, water; remove from hot water; let cool.
  2. Preheat oven to 350F. Line 24 cupcake-pan cups (2½-by-1¼ inches) with paper liners.
  3. Sift flour with baking powder and salt. Set aside.
  4. In large bowl of electric mixer, at medium speed, cream butter with sugar until light and fluffy. Beat in eggs.
  5. At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla, melted chocolate, and walnuts.
  6. Fill cupcake two-thirds full. Bake 20 minutes or until top springs back when gently pressed with fingertip.
  7. Turn out on wire rack.
  8. Prepare frosting mix as label directs.
  9. Frost tops of cupcakes.
  10. Make faces with candies, as pictured.

Makes 24 cupcakes.

*Sift before measuring.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Reuben Bundles

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1 8-ounce can sauerkraut, drained and snipped
¼ teaspoon caraway seed
½ of a 12-ounce can (1 cup) corned beef, chopped
½ cup shredded process Swiss cheese (2 ounces)
1 tablespoon snipped parsley
2 frankfurters, thinly sliced
¼ cup chopped dill pickle
½ cup mayonnaise or salad dressing
2 tablespoons chopped green pepper
1 tablespoon chopped pimiento
1 tablespoon sliced green onion
1 tablespoon chili sauce
2 packages (8 rolls each) refrigerated crescent rolls
½ cup shredded American cheese (2 ounces)

Combine sauerkraut and caraway seed; set aside. Combine corned beef, Swiss cheese, and parsley; set aside. Combine franks and dill pickle; set aside. Combine mayonnaise, green pepper, pimiento, green onion, and chili sauce; mix well. Set aside.

Unroll crescent roll dough; form into 8 6×3½-inch rectangles by pressing perforated edges together. Spoon some of the corned beef mixture or frank mixture on half of each rectangle; stop with the sauerkraut, mayonnaise mixture, and shredded American cheese. Fold over other half of dough; seal edges with tines of fork. Or shape as desired, sealing filling inside dough. Place on ungreased baking sheet. Bake in 425° oven about 10 minutes or till golden brown. Makes 8 sandwiches.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Frosted “Button” Cookies

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3½ cups sifted* all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter or regular margarine, softened
2 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 cup finely chopped walnuts or pecans

FROSTING
4 cups confectioners’ sugar
½ cup butter or regular margarine, softened
1 teaspoon vanilla extract
4 to 5 tablespoons milk
2 squares (1-oz size) unsweetened chocolate, melted

Assorted colored frosting decorators, with writing tip

  1. Preheat oven to 375F. Sift flour with baking soda and salt.
  2. In large bowl, with electric mixer at medium speed, beat 1 cup butter until light. Gradually beat in brown sugar. Add eggs and 1 teaspoon vanilla; continue beating until light and fluffy
  3. At low speed, gradually beat in flour mixture until smooth. Add nuts; mix well.
  4. Drop dough by tablespoonfuls, 3½ inches apart, onto ungreased cookie sheets. Pat each into round about ¼ inch thick.
  5. Bake 10 to 12 minutes, or until lightly browned. Remove cookies to wire rack; cool.
  6. Make Frosting: In medium bowl, combine confectioners’ sugar, butter, vanilla, and milk; with electric mixer, beat until smooth and creamy. Remove 1 cup of frosting to small bowl. Add chocolate, and beat until well blended.
  7. Spread half of cookies with white frosting and other half with chocolate frosting, then write popular sayings on cookies, using different colors of decorators, as pictured. Makes 32.

*Sift before measuring.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.