You will need 4 oz. crab meat 14 oz. spinach 1 oz. bamboo shoots 4 tablespoons peanut oil 1/2 teaspoon salt 1/3 pint milk 1/2 teaspoon monosodium glutamate 1 tablespoon water
Remove any soft bone from crab meat and shred. Wash and drain spinach, chop coarsely. Shred the bamboo shoots. Put 4 tablespoons oil into pan over strong heat. Drop 1/2 teaspoon salt into the oil first, then put the spinach in and fry for 2-3 minutes. Drain the spinach, remove to heated plate. Put the milk into the pan, add shredded bamboo shoots and crab meat and cook for 2 minutes. Add 1/2 teaspoon monosodium glutamate and 1 teaspoon cornflour mixed with 1 tablespoon water. Stir until thick. Add salt if required. Surround the creamed crab with the spinach as shown in the photograph. Note: You can either mix them together before you eat, or eat them separately.
You will need 1 oz. butter 8 oz. onions, sliced 2 level tablespoons cornflour 3/4 pint (U.S. 1 7/8 cups) milk salt and pepper 5 hard-boiled eggs Garnish: browned onion rings or chopped parsley
Melt the butter in a saucepan and very gently sauté the onions until soft but not browned. Stir in the cornflour, mixing well. Off the heat gradually stir in all the milk then return to the heat, stirring until boiling, and simmer for 10 minutes. Season to taste. Cut the eggs length-wise into eight, reserve one for garnish and stir remainder gently into the sauce. Turn into one large dish (of for small cocottes) and garnish with reserved egg slices. and either browned onion rings or chopped parsley.
You will need 1 lb. cooked spinach (frozen spinach is ideal for this dish) little butter seasoning 4 hard-boiled eggs evaporated milk cheese sauce
Cook spinach, drain and free from moisture and chop finely, then add butter and plenty of seasoning. Arrange spinach on buttered dish, and place quartered eggs on top. Cover with sauce and serve.
Evaporated milk cheese sauce 1 small can evaporated milk 4-6 oz. processed cheese, grated salt and pepper little prepared mustard
Put all the ingredients into a saucepan or top of a double saucepan. Heat gently, stirring until cheese dissolves, then cook until thick. Serve immediately. Delicious with vegetable dishes.
PREPARATION FOR ROASTING: Allow sufficient time to defrost the bird if it is frozen. Singe the bird; then remove any pinfeathers with tweezers or catch the feathers between thumb and pairing knife. If necessary, cut oil sack from tip of tail. Remove bits of lung and liver and any large layers of fat. Wash bird thoroughly inside and out under cold running water. Drain bird well and dry with paper towels. Wrap loosely in waxed paper and chill until ready to stuff and roast the bird.
STUFFING AND TRUSSING: Rub body cavity lightly with salt. Spoon stuffing into cavity; do not pack. Four ready-to-cook turkeys, chickens and duckling, allow 3/3 to 1 cup stuffing per pound. (Leftover stuffing may be placed in a casserole and baked separately; spoon pan drippings over stuffing in the casserole occasionally, if desired. To close cavity, insert wooden picks or metal skewers along edges of the skin; lace with twine. If neck cavity is to be filled, stuff loosely and skewer neck skin to back. Tie legs together and fasten to tail. Fold wings under bird or tie wings to body. Roast at once.
ROASTING TURKEY
OPEN PAN METHOD: Rub skin of prepared bird generously with melted shortening. Place bird, breast side up, on a rack in a shallow pan or open roaster. Insert a meat thermometer in the thickest part of the thigh, close to body. Cover bird with a double thickness of cheesecloth dipped in melted shortening. Roast according to Timetable, below. Baste often with pan drippings or additional shortening. Bird is done when meat on leg can be easily pierce with a fork; thermometer should register 190°.
Roast Turkey Timetable
Ready-to-Cook Wt.
Time (approx.)
Oven Temp.
4 to 8 lb.
3 to 4 hours
325°
8 to 12 lb
4 to 4 1/2 hours
325°
12 to 16 lb
4 1/2 to 5 hours
325°
16 to 20 lb
5 1/2 to 7 hours
325°
20 to 24 lb
7 to 8 hours
325°
ALUMINUM FOIL METHOD: Wrap turkey as directed for chicken (see 2 Ways to Roast Chicken, Index I). Roast in a very hot oven for 450°. Allow 16 to 13 min. per pound for 8- to 13-lb birds; 13 to 9 minutes for 14- to 21-lb birds; 9 to 8 minutes for 22- to 24-lb birds. About 20 minutes before end of time, turn foil back to brown bird.
1 1/2 jiggers applejack 1/2 jigger apricot brandy 1 small egg or 2 tablespoons lightly beaten whole egg 2 teaspoons sugar Nutmeg Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.
Strega Flip
1 jigger Strega 1/2 jigger brandy 1/2 jigger Grand Marnier 2 teaspoon lemon juice 1 small egg or 2 tablespoons lightly beaten whole egg 2 teaspoons sugar Nutmeg Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.
Coffee Flip
1 jigger brandy 1/2 jigger Kahlúa 1 jigger port wine 1 small egg or 2 tablespoons lightly beaten whole egg 2 teaspoons sugar 1 tablespoon light cream Nutmeg Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.
Hot Brandy Flip
1 jigger brandy 1 jigger blackberry brandy 1 small egg or 2 tablespoons lightly beaten whole egg 1 teaspoon sugar 1 teaspoon lemon juice Hot milk Nutmeg Shake all ingredients well except milk; pour into mug; fill with milk; dust with nutmeg.
2 beaten eggs 1/3 cup fine dry bread crumbs 1/3 cup chili sauce 1 3-ounce can chopped mushrooms, drained 1 tablespoon prepared horseradish 1 1/4 teaspoons salt 1/4 teaspoon dried thyme, crushed 1/8 teaspoon pepper 2 pounds ground beef 2 or 3 dill pickles, quartered lengthwise • • • 3 fresh tomatoes 1/2 cup diced green pepper 1/3 cup vinegar 1/4 cup chopped onion 1 tablespoon sugar 3/4 teaspoon celery salt 3/4 teaspoon mustard seed 1/4 teaspoon salt Dash pepper
Advance preparation: In mixing bowl combine eggs, bread crumbs, chili sauce, mushrooms, horseradish, 1 1/2 teaspoons salt, thyme, and 1/8 teaspoon pepper. Add beef; mix well, Pat half of the meat mixture evenly in bottom of 8x4x2-inch loaf pan. Arrange dill pickles on top of meat mixture in pan; top with remaining meat. Bake in 350° oven for 1 1/4 hours. Remove meat from pan. Drain; cover and chill. Peel and finely chop tomatoes. In bowl combine tomatoes with remaining ingredients. Cover; chill well to blend flavors. Before serving: Slice meat loaf and arrange on plat; serve with tomato relish and rye bread, if desired. Makes 8 servings.
Carve a pumpkin, play spooky games, or come for an early support and go on “tricks-or-treats” together. Masks or made-up faces and costumes are essential for this party.
Bake any flavor of our layer cake mixes in paper baking cups as directed on package. Prepare our fluffy white frosting mix as directed on package or Fluffy Frosting (below). Tint orange with 1 to 2 drops each red and yellow food color. Frost cupcakes.
Decorate each with a gumdrop cat: Slice 1-inch black gumdrops horizontally into 3 slices. Use small rounded slice each for head, largest slice for body; cut tail and ears from third slice.
Fluffy Frosting
2 egg whites (1/4 cup) 1 1/2 cups sugar 1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup 1/3 cup water 1 teaspoon vanilla
Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.
Serve Witches Cauldron Soup (and vegetable soup) from a large bowl set inside a kettle covered with black paper. If served in mugs, children can drink broth and spoon out vegetables.
Cooking time: 25 mins. Preparation time: 25 mins. Main cooking utensils: 7- to 8-in. pie pan, saucepan Oven temperature: 425-450°F. Oven position: center
For 4-6 people you need: 1 cup all-purpose flour pinch salt 1/4 cup butter grated rind of 1/2 orange 1-3 tablespoons water
Filling: 1/2 package orange or apricot flavored jello 1 cup boiling water 2 bananas 2 candied cherries
If taking a fruit, jam or other type of open pie, bake it in an ovenproof dish, or in a pan, and carry it in the pan to prevent any possibility of the pastry breaking. Cover the top with foil.
Sift flour and salt, rub in butter, add the grated orange rind, and blend with the water to a firm dough.
Roll out and line the pan. Decorate the edge with small semi-circles of pastry – see picture.
Prick and bake blind (see Card 8) until crisp and brown. Allow to cool.
Dissolve the jello in the boiling water and allow to cool. Slice the bananas lengthwise, arrange in the cold pie shell. Pour the cooled jello over the bananas and leave to set. When set, decorate with the halved candied cherries.
Vintage Recipe Cards 