Potatoes – The Way Men Love Them

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RAW FRIES

Pare 6 medium potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skilled. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with ½ teaspoon salt and dash pepper.

Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. 4 to 6 servings.

HASHED BROWNS

4 medium potatoes
2 tablespoons finely chopped onion
½ teaspoon of salt
⅛ teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons salad oil

Pare potatoes. In saucepan, heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; cool slightly.

Shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in 9- or 10-inch skillet. Pack potato mixture firmly in skilled, leaving ½-inch space around edge.

Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. 4 to 6 servings.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Prawn Fritter

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INGREDIENTS:-
1 ½ lbs. prawn (shelled, thin thread of gut removed)
Oil for deep frying

Seasoning:-
½ tsp. salt

Batter:-
6 tbsps. flour
4 tbsps. cornstarch
2 tsps. baking powder
2 tbsps salad oil
½ tsp. salt
⅓-½ cup water

METHOD:-
1) Wash prawns with salt water, then rinse again with cold water. Drain, and dry with cloth.
2) First cut 3 slits across the underside of the prawns, then cut a slit at the back of the prawns, removing the thin thread of gut.
3) Season prawns with salt, then dredge with a little flour.
4) Mix batter well and let it stand for 30 minutes.
5) Dip prawns in batter, then deep fry in hot oil (370F) until golden brown. Serve hot with Worcestershire sauce or catsup.

(Copyright Reserved) Printed in Hong Kong.

Chocolate Brownies

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It’s as easy as ABC…

A. Grease an oblong tin about 11 by 7 inches, 1-inch deep. Sieve together flour, salt and cocoa. In another bowl beat butter and sugar until light and creamy. Add eggs a little at a time, beating well after each addition. Fold sieved ingredients into mixture with milk. Mix well. Turn into prepared tin.

B. Bake in a moderately hot oven for about 35 minutes until centre of sponge springs back when lightly pressed. Allow to cool in tin.

C. Melt butter for icing. Add cocoa. Cook over low heat for 1 minute. remove from heat and add evaporated milk and icing sugar. Mix in thoroughly. Spread over cake in tin and leave to set, then cut cake into 15 squares.

QUICK TIP

Cocoa gives a strong chocolate flavour. It is essential to cook it for all recipes and to add sweetening. Chocolate powder is already sweetened and does not require cooking in recipes; the resulting flavour is less chocolatey.

©The Hamlyn Publishing Group LTD.

Pizza

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Serves 4

½ oz. lard
8 oz. plain flour
1 level teaspoonful salt
½ oz. fresh baker’s yeast
¼ pint warm water
1 large onion, peeled and chopped
3 tablespoonfuls oil
1 green pepper, de-seeded and chopped
1 lb. tomatoes, skinned and roughly chopped
2 cloves garlic, crushed
1 level tablespoonful concentrated tomato paste
&Frac14; level teaspoonful dried thyme
salt and black pepper
1 large bay leaf
2 level teaspoonfuls sugar
4 oz. lean ham
4 oz. Bel Paese cheese, thinly sliced
1 small can anchovies, drained
16 green olives

  1. Rub lard into flour and salt in a bowl until resembling fine bread-crumbs. Blend yeast with water and mix into flour to make a soft and manageable dough. Knead on a lightly-floured surface till smooth and elastic. Prove in an oiled polythene bag in a warm place till doubled in size.
  2. Make filling: sauté onion in oil til beginning to brown, add pepper and continue gently for 5 minutes.
  3. Add tomatoes, garlic, tomato paste, thyme, salt, pepper, bay leaf and sugar and simmer for ½ hr till soft and well reduced. Discard bay leaf.
  4. Turn dough on to a floured surface and knead well. Roll into a rectangle and brush with oil. Roll up like a Swiss roll. Repeat the process 3 times.
  5. Roll out to fit a 10-in. sandwich tin. Lay ham over the dough, then cheese and finally the tomato mixture. Arrange anchovy fillets in a lattice pattern on the top and put a halved olive in each square.
  6. At this stage the pizza can be left for up to ½ hr. if more convenient, before cooking at 450° F. (mark 8) for about 30 minutes in the centre of the oven.

SUGGESTED MENU
3/Moules Marinère SET 1
60/Pizza, Soured Cream Cole Slaw, Lettuce Hearts SET 3
67/Oranges à la Turque SET 4
Numbers refer to other Good Housekeeping Cards

Good Housekeeping Cookery Cards Set 3: Main Course Printed in Gt. Britain by Ritchie/Dickson Ltd.

Salad and Sandwich Loaf

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Suggested Sandwich Fillings

“Philadelphia” Cream Cheese with scraped cucumber – raisin bread.
“Philadelphia” Cream Cheese with jelly, jam or marmalade – toasted bread.
“Philadelphia” Cream Cheese with peanut butter – graham bread.
“Philadelphia” Cream Cheese with shredded pineapple.
“Philadelphia” Cream Cheese with chopped candied ginger.
“Philadelphia” Cream Cheese with chopped dill pickle.
“Philadelphia” Cream Cheese with chopped dates.
“Philadelphia” Cream Cheese with chopped pecans and Kraft Kitchen Fresh French Dressing
“Philadelphia” Cream Cheese with chopped green peppers.
“Philadelphia” Cream Cheese with finely chopped parsley, American Cheese moistened with vinegar, anchovy essence or sardine paste.

Kraft-Phenix Cheese Corporation, © 1931 “Cheese and Ways to Serve It”

Gin and Tonic, Low-Calorie Deviled Eggs

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12 hard-cooked eggs
1 medium cucumber
6 radishes
4 tablespoons minced onion
¼ cup imitation mayonnaise
1 teaspoon dillweed
2 tablespoons chopped dill pickle

Peel hard-cooked eggs and slice in half lengthwise; remove yolks and set aside for later use (see note, below). Peel cucumber, split in half, scoop out seeds and discard; dice cumber flesh.

Trim radishes and dice. Mix cucumber, radishes, onion, imitation mayonnaise, dillweed, and chopped picked together; if desired, add hot sauce or curry powder for stronger flavor. Spoon mixture into cooked egg whites and serve.

Note: Egg yolks are not extraordinarily high in calories; the average egg contains only 80 calories, and most of the deviled egg recipes in this section contain only 50-60 calories per deviled egg half.

However, egg yolks are high in cholesterol, and using the yolkless recipe above eliminates cholesterol altogether and reduces the number of calories per deviled egg half to about 20.

Leftover yolks may be crumbled and added to casseroles and salads or sprinkled over soups or cooked green vegetables when calories and cholesterol are of little concern.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Brown Derby Black Bottom Pie

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Knox Gelatine, Inc.; 1963

Noodle Pudding

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1 pound wide noodles
1 quart buttermilk
¼ pound butter or margarine, melted
½ cup golden raisins
½ cup sugar
6 eggs, slightly beaten
⅓ cup brown sugar
⅔ cup cornflakes, crumbled
⅓ cup pecans, chopped
2 tablespoons butter

Preheat oven to 350°. Cook noodles in boiling, salted water; drain. Combine noodles, buttermilk, eggs, melted butter, raisins and sugar. Pour into one 9×14-inch or two smaller well-greased baking dishes. Bake 30 minutes. Cool. Wrap to freeze. On serving day: Bake casserole 15 minutes in a 350° oven. Meanwhile, mix brown sugar, cornflakes and nuts; sprinkle on top of casserole and dot with 2 tablespoons butter. Return dish to oven for 15 minutes more, until topping is browned.

Serves: 24
Preparation time: 1 hr., 20 min.
Approximate calories per serving: 195

SUGGESTED MENU
Romaine Salad
Roast Chicken
Broccoli
Noodle Pudding
Prune Whip

©1973 Curtin Publications, Inc., New Yor, N.Y. Printed in U.S.A.

Saengseon gwa Seu-Jeon (Fried White Fish and Prawns)

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4 servings

You will need
¾ lb. white meat fish fillets, cut into thin slices
8 prawns, shelled and deveined, with tail retained. Cut lengthwise and open out.
2 eggs, lightly beaten
3 tablespoons flour, sifted
pinch of salt
a little pepper
3 tablespoons sesame oil
Vinegar Soy-Sauce

Sprinkle salt and pepper over fish and prawns. Dredge with flour, dip in beaten eggs and brown both sides lightly in sesame oil.

Serve hot with Vinegar-Soy Sauce.

Vinegar-Soy Sauce
2 tablespoons soy sauce
1 tablespoon vinegar
dash of monosodium glutamate
a little lemon juice

Mix all ingredients well.

© Shufunotomo Co., Ltd., Japan 1974