Category Archives: Sundays At Home

Walnut Raisin Cake


1 1/2 cups brown sugar, packed
1/2 cup liquid margarine
2 eggs
1 teaspoon vanilla extract
2 cups unsifted flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup milk
2 cups finely chopped pared apples
1 cup chopped walnuts
1 cup raisins

1. Preheat oven to 350F. Grease and flour 13-by-9-by-2-inch pan.

2. In large bowl, combine sugar and margarine. Using wooden spoon, beat in eggs and vanilla.

3. Sift flour with soda, baking powder, and cinnamon. Stir into egg mixture, alternately with milk. Stir in apples, chopped nuts, and raisins.

4. Turn into prepared pan. Bake 40 to 45 minutes, until surface springs back when gently pressed with fingertip.

5. Let cool in pan on wire rack. Frost, if desired. Cut into 20 squares. Top each with walnut. Makes 20 servings.

Ham Baked in Cider
Corn Pudding
Marinated Cold Vegetables
Hot Rolls
Peach Preserves
Walnut Raisin Cake

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

Pecan Waffles


2 cups sifted* cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg yolks
1 1/4 cups milk
6 tablespoons salad oil
2 egg whites
1/2 cup chopped pecans

1. Preheat waffle iron

2. Sift flour with baking powder and salt; set aside.

3. In medium bowl, with rotary beater, beat egg yolks, milk and salad oil until well combined. Gradually add flour mixture, a little at a time, beating after each addition; beat only until smooth.

4. In small bowl, beat egg whites until stiff peaks form when beater is raised. With rubber scraper, gently fold egg whites into batter just until combined. Stir in pecans.

5. For each waffle, pour about 1/2 cup of batter into center of lower half of waffle iron, until it spreads to in inch from edge.

6. Lower cover on batter. Cook as manufacturer directs, or until waffle iron stops steaming. Do not raise cover during baking.

7. Carefully loosen edge of waffle with fork; remove. Serve hot. Makes 4 large waffles.

* Sift before measuring

Pecan Waffles
Maple Syrup
Strawberry Sauce
Bacon Curls

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

Surprise Pancakes


1 cup milk
1 egg
1 tablespoon salad oil
1 cup packaged pancake mix
1/2 cup wheat germ
1/2 cup raisins
Butter or margarine
Hot maple syrup or honey

1. Heat griddle, then grease very lightly.

2. In medium bowl, with rotary beater, beat milk with egg and oil just until combined.

3. Stir in pancake mix, wheat germ, and raisins.

4. Use 1/4 cup batter for each pancake. Cook pancakes until lightly browned – about 3 minutes on each side.

5. Serve with butter and maple syrup or honey.

Makes 8 medium-sized pancakes.


Fresh Orange and Pineapple Juice
Surprise Pancakes
Hot Maple Syrup

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

Pineapple-Glazed Roast Pork

10-lb bone-in fresh ham
1 teaspoon salt
1/4 teaspoon pepper
2 cups sliced onion
1 can (10 3/4 oz) condensed chicken broth, undiluted
1 can (8 3/4 oz) crushed pineapple, drained
1/4 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon ginger
6 tablespoons flour

1. Preheat oven to 375F. Wipe ham with damp paper towels. Remove skin and excess fat from ham. Rub with salt an pepper. Place, fat side up, in shallow, open roasting pan.

2. Roast, uncovered, 1 1/2 hours. Remove from oven. Reduce oven temperature to 350F.

3. Darin drippings from pan; discard. Arrange onion slices around ham. Pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone.

4. Roast, covered 2 hours. Remove from oven. Pour drippings into medium saucepan, and set aside.

5. In small bowl, combine pineapple, honey, cinnamon, and ginger. Spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185F.

6. Skim off excess fat from drippings in saucepan. Measure 4 cups liquid and return to saucepan. Mix flour with 1/4 cup water until smooth. Stir into drippings. Bring to boiling, stirring constantly. Reduce heat, and simmer 3 minutes. Serve with ham. Makes 8 to 10 servings.


Pineapply Glazed Roast Pork
Baked Sweet Potatoes
Creamed Spinach
Hot Cornmeal Rolls
Winter Fruit Compote

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

Chicken Livers and Eggs

1/4 lb chicken livers
Butter or margarine
6 tablespoons fresh white bread crumbs
6 slices (1/4 lb) Swiss cheese
2 tablespoons chopped onion
1 cup sliced fresh mushrooms
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves, optional
6 eggs
3/4 cup heavy cream
2 tablespoons grated Parmesan cheese

1. Wash and dry chicken livers. Cut into eighths.

2. Preheat oven to 350F. Butter 6 (5-inch) custard cups or ramekins. Sprinkle 1 tablespoon bread crumbs n bottom of each. Cover with slice of Swiss cheese.

3. In 3 tablespoons hot butter in small skillet, over medium heat, sauté chicken livers with onions, mushrooms, salt, pepper, and thyme, about 5 minutes, stirring occasionally.

4. Divide mixture into custard cups, pushing up around side, making an indentation in center. Break egg in each.

5. Over each egg, spoon 2 tablespoons cream, then sprinkle with 1 teaspoon grated cheese. Bake, uncovered, 10 to 12 minutes, until eggs are set. Serve at once. Serves 6.

An Early Lunch
Chicken Livers with Eggs
Baked Tomato Halves
Hot Buttered Corn Bread
Coffee Milk

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

Poached Eggs – Chipped Beef


1/4 cup butter or margarine
1/4 cup unsifted flour
Dash pepper
2 1/2 cups milk
1 jar (5oz) dried beef
4 or 6 poached eggs
2 or 3 English muffins, split and toasted, or 4 or 6 buttered toast slices, crusts removed


1. In medium saucepan, melt butter. Remove from heat.

2. Add flour and pepper, stirring until smooth. Gradually stir in milk. Bring to boiling, over medium heat, stirring. Reduce heat and simmer 1 minute. Add several drops Tabasco and dried beef. heat gently while poaching eggs.

3. Lift eggs to toasted muffins. Spoon creamed chipped beef over top. Garnish with tomato wedges and olives, as pictured.

Makes 4 to 6 servings.

How to Poach and Egg: Bring water (1 inch deep) in shallow pan to boiling. Reduce heat to simmer. Break egg into saucer, then quickly slip egg into water. Cook, covered, 3 to 5 minutes. Lift out of water with slotted pancake turner or spoon. Drain well.

A Light Supper
Poached Eggs with Creamed Chipped Beef
Toasted English Muffins

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

Glazed Ham Loaf In Ring


1 cup milk
1 egg
2 tablespoon catsup
2 tablespoon prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
2 cups soft white bread crumbs
1 1/2 lb ground cooked ham (6 cups)
1/2 lb ground pork
1/2 lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley

1 can (81/2 oz) sliced pineapple
1/4 cup light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon ground ginger
parsley sprigs


1. Preheat oven to 350°. In large bowl, combine milk, egg, catsup, mustard, salt, and pepper; beat until well blended. Stir in bread crumbs; let stand several minutes.

2. Add ham, pork, veal, onions, and parsley; mix well. Turn into 1 1/2 quart ring mold, packing down firmly.

3. Bake, uncovered, 30 minutes

4. Make Glaze: Drain juice from pineapple into small saucepan. Add sugar, vinegar, and ginger. Bring to boiling, stirring. Cut pineapple slices in half; add to boiling mixture. Reduce head, and simmer 5 minutes. Remove from heat.

5. Remove ham ring from oven. Run spatula around edges to loosen, and turn out in shallow baking pan. Pour half of glaze, without fruit, over top. Bake 20 minutes. Arrange pineapple on ham. Cover with glaze. Bake 20 minutes.

6. With wide spatulas, remove ham ring to warm platter. Spook glaze from pan over top. Arrange parsley in center. Serve with any remaining fruit, and catsup.

Serves 8.

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