Peach Melba and Peach Delight

1 envelope unflavored gelatin
1 ½ cups raspberry-flavored dietetic soda, divided
1 cup canned, sliced peaches, no sugar added, drained (reserve liquid)
½ teaspoon brandy extract
2 tablespoons lime or lemon juice
½ teaspoon raspberry extract

Sprinkle gelatin over ½ cup soda in saucepan to soften. Stir over very low heat until gelatin is dissolved. Add remaining soda, peach juice, and brandy extract. Pour mixture into a shallow bowl and refrigerate until firmly set. Dividing evenly, arrange peaches in two dessert dishes. Combine lime juice and raspberry extract; sprinkle over fruit. With a melon ball scoop or teaspoon, scoop out gelatin and divide evenly into each dish. Makes 2 servings.



 

PEACH DELIGHT

1 medium peach
2 teaspoons lemon juice
½ cup blueberries
¼ cup orange-flavored dietetic soda

Cut peach in half; remove pit. Sprinkle fruit with lemon juice, and place halves in individual dessert dishes. Combine blueberries and orange soda in blender container; process at medium speed until fruit is puréed. Pour half of mixture over peach half. Chill at least 30 minutes. Makes 2 servings.


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

Spaghetti Bolognese and Kedgeree

Preparation time: 7 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 -1 ½ oz. butter and 1 teaspoon olive oil or 2 oz. butter
½-1 clove garlic
1 onion, finely chopped
2 oz. mushrooms, finely chopped
1 carrot, finely chopped
6 oz. minced beef
1 x 8 oz. can tomatoes or 4 fresh tomatoes
½ pint brown stock
1 wineglass red wine
little tomato purée
6-8oz. spaghetti
Parmesan cheese

Heat butter and oil in pan. Then fry crushed garlic, onion, mushrooms, and carrot. Add meat and rest of the ingredients and simmer liquid until thickened. slices of red or green pepper can be used in this sauce. Chopped parsley may be added to the sauce just before serving. Cook spaghetti in boiling salted water and drain. Rinse in cold water, return to pan with a knob of butter and reheat. Pour the sauce over spaghetti and serve with grated Parmesan cheese.


Kedgeree

Preparation time: 5-10 minutes
Cooking time: 5-10 minutes
To serve: 4

You will need
6 oz. cooked smoked haddock
1 hard-boiled egg
approx. 8 oz. cooked rice
pinch cayenne
pepper and salt
chopped parsley
¼ lemon, cut in thin wedges

Flake fish coarsely with fork. Chop egg white. Sieve yolk. Mix flaked fish with chopped egg white, and hot cooked rice. Season to taste. Little milk may be added if necessary. Put on hot dish. Sprinkle sieved egg yolk and chopped parsley on top. Add lemon. Serve while hot.


©Shufunotomo Co., Ltd., Japan 1968 English text ©Shufunotomo Co., Ltd., Japan 1968

Christmas Cake

Cooking time: 3 ¼ – 3 ½ hours
Preparation time: 1 hour
Main cooking utensil: 8- to 9-inch spring form pan, brown and wax paper
Oven temperature: 325-350° F for 1 hour then 275-300° F for the rest of the time.
Oven position: center
For 20-26 servings:
½ lemon
1 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon brandy, sherry, or lemon juice
2 ½ cups all-purpose flour
½ teaspoon each of cinnamon and mixed spice
½ cup ground almonds
¼ cup candied cherries
scant ½ cup chopped candied peel
2 cups seedless white raisins
2 cups currants
⅔ cups raisins
Royal icing: See Card 9

  1. Grate rind from the lemon, squeeze the juice if using instead of brandy.
  2. Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.
  3. Add the rest of the ingredients.
  4. Put mixture into prepared pan and bake for the time and temperatures given. To test if cooked listen carefully, a faint humming indicates it is not fully cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.
  5. Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtigh tin until ready to ice – see Card 9.

TO STORE: Can be stored for several weeks in an airtight tin.

To prepare for baking rich cakes: Line bottom with double round of brown and then wax paper, line sides with wax paper, tie a band of brown paper around outside.


Printed in CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Frosty Pumpkin Pie

Gingersnap Crust (below)

1 cup mashed cooked pumpkin
¼ cup packed brown sugar
1 teaspoon aromatic bitters
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 carton (4 ½ ounces) frozen whipped topping, thawed
1 pint butter pecan ice cream, slightly softened
2 tablespoons chopped pecans

Bake Gingersnap Crust: cool. Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into Gingersnap Crust; spread to edge of crust. Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.

Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie.

GINGERSNAP CRUST

Heat oven to 350°. Mix 1 ½ cups gingersnap crumbs and ¼ cup butter or margarine, melted. Press firmly and evenly against bottom and side of 9-inch pie plate. Bake 10 minutes.


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

Schwalbennester (Swallow nest)

4 servings

You will need
4 thin slices of beef shank
4 thin slices of ham
4 hard-boiled eggs, sliced
2 tablespoons flour
1 onion
2 ½ to 3 tablespoons fat or butter
½ cup broth
salt and pepper
4 tablespoons sour cream

Garnish:
Sautéed spinach
Mashed potatoes
Pickled cucumbers

Press the meat flat. Add salt and pepper.

Place the hand and egg over it. Roll it up. Roll several times in the flour.

Sauté the onion and the beef rolls in the fat or butter in a pan. Add the broth and salt and pepper to taste. Cook over low heat for 15 minutes.

Finally, add the sour cream and bring it to a boil.

Garnish with sauteed spinach, picked cucumbers and mashed potatoes.


© Shufunotomo Co., Ltd., Japan 1972

Gleaming Jewels

Top of stove

This glistening “gelatin-type” dessert is light, tasty and a different approach from the usual Japanese sweets. It sets at room temperature and is entirely unusual in texture from Western style jelled desserts. There is an extra bonus in this creation. Agar agar is seaweed and tasteless by itself. Highly nutritious and has advantage of “holding up” even on a moderately warm day where regular gelatin would melt.

2 long sticks red agar agar (Japanese kanten) this amount equal to ½ ounce agar agar
3 cups water
1 ⅓ cups sugar
dash salt
1 teaspoon lemon juice
1 cup crushed canned pineapple packed in heavy sweet syrup or canned mandarin oranges, juice combined with fruit and measured together.

Wash and squeeze agar agar in a bowl with lots of cold water to remove any sediment. Rinse and remove all water by squeezing agar agar. Some red coloring will be lost in this rinsing process. Place agar agar in sauce pan. Add 3 cups water. Soak 30 minutes. Then cook over medium heat. Stir until agar agar is dissolved. Add sugar and salt. Stir again. Strain through a fine sieve into a 9 inch square pan. Add lemon juice. Stir again. After 15 minutes add fruit. When set, cut into desired shapes.


©Shufunotomo Co., Ltd. Japan 1974

Beef Upside-Down Pie


Copyright 1941, Pet Milk Company, St. Louis, Mo., Form No. 3750

Creole Beef and Rice


Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856

Milk Foo Young

INGREDIENTS:-

½ cup crab meat (2 crabs, weighing about 1 lb)
2 slices ginger, (2 stalks spring onion)
6 egg whites
1 ¼ cups milk
3 tbsps cornflour
1 oz cooked ham (finely chopped)
1 oz vermicelli
Oil for deep frying (lard for better results)


Seasoning:-
¾ tsp. salt
½ tsp. monosodium glutamate

METHOD:-

  1. Clean crabs and steam with ginger and spring onion for 20 minutes. Pound to crush shell, extract all the crab meat from crabs.
  2. Mix milk with cornflour and egg whites, stir well and add in seasoning and crab meat.
  3. Deep fry vermicelli in hot oil until crispy; place on dish.
  4. Deep fry crab meat batter in very warm oil (150F), push it gently with spatula until it curdles. Drain pour over crispy vermicelli, sprinkle with finely chopped ham. Serve hot.

(Copyright Reserved) Printed in Hong Kong.

Pieathlon 8 – Rum and Butterscotch Pie

Long time readers will recall the annual pie challenge thrown down by Dinner is Served 1972. For those of you new to the club, long story short a bunch of vintage recipe bloggers swap pie recipes and endeavour to master long loved/forgotten/dreaded pie and report back on our successes and missteps. You’re welcome.

Recipe
1 tablespoon rum
1 package butterscotch instant pudding
18 gingersnaps
2 tablespoons sugar
2 tablespoons unsalted butter
Light cream

Instructions
Crush 12 gingersnaps and mix with sugar, butter and 1 tablespoon of water. Spread over bottom of 8-inch pie plate. Cut 6 gingersnaps in half, arrange around edge of pie plate. Prepare pudding according to package directions, using combined rum and cream instead of milk. Pour pudding into gingersnap shell. Chill for at least 2 hours. Serves 6.

Looks easy as pie, right? It’s 2021, and easy, like God, left the universe in late 2019. I swear to Cheezits that Jell-O Instant Butterscotch Pudding is the toilet paper of 2021. Nowhere I looked locally could I find a single solitary box. I tried Target, Walmart, the local market, Instacart. Not one single fucking box was anywhere to be found. What are you people doing with all the pudding? I tried Amazon and if I wanted 24 boxes I could get them for $30. I don’t need 24 fucking boxes of pudding. I just wanted to make one pie not get into pudding wrestling.

Since I was missing one of the key ingredients, I had to make the pudding from scratch, which kinda leveled up the pie a smidge. I used the Unbelievable Butterscotch Pudding recipe from Sally’s Baking Addiction. And since I was being all kinds of fancy now I substituted Knob Creek Bourbon for the rum as the pudding recipe called for bourbon – and I was afraid that a bourbon/rum double whammy might offend my clearly sophisticated palate. Also, 100 proof is 100 proof bitches.

The pudding came out delicious. I highly recommend the recipe. I also highly recommend Knob Creek. While I didn’t follow exactly what Taryn sent me as my challenge, I do consider sitting on my kitchen floor in my pjs drinking bourbon while eating cookies dunked in pudding on brand for 2021.

Checkout the pies made by the other bloggers:

Retro Food for Modern Times

The Nostalgic Cook

Dr. Bobb’s Nostalgic Kitchen

Silverscreen Suppers

Recipes for Rebels

Grannie Pantries

A Book of Cookrye

Dinner is Served 1972