Spinach and Egg Mold

3 Replies

1 envelope unflavored gelatin
3/4 cup plus 3 tablespoons cold water
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 1/3 cups cottage cheese
1 cup chopped fresh spinach
4 medium eggs, hard-cooked and diced
Lemon juice to taste
Radish slices
Parsley sprigs

Sprinkle gelatin over 3/4 cup cold water in saucepan. Stir over low heat until gelatin dissolves. Remove pan from heat, Stir in salt, mustard, and hot sauce. Chill, stirring occasionally, until mixture is syrupy. Combine cottage cheese and remaining water in blender container; process at high speed until mixture is smooth. Transfer to a large bowl. Add gelatin mixture, spinach, eggs, and lemon juice; mix well. Turn into a 3 cup mold. Chill until firm, about 3 hours. To serve: Unmold, and garnish with radish slices and parsley sprigs. Divide evenly. Makes 4 luncheon servings.

Honey Angel Cake

1 Reply

Cooking time: 45 mins.
Preparation time: 45 mins.
Main cooking utensils: 9-nin. ring mold or tube pan, saucepan
Oven temperature: 250°F, increasing to 325-350°F.
Oven position: center

For 8-9 servings you need:
1/2 cup all-purpose flour or 7 tablespoons flour and 1 tablespoon cornstarch
2 tablespoons sugar
5 3gg whites
scant 1/2 cup clear honey
pinch salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract

Boiled white icing:
2 cups sugar
2/3 cup water
2 egg whites
3/4 teaspoon vanilla extract

Decoration:
candles
sprigs of holly

1. Sift the flour or flour and cornstarch 5 times, add the sugar and sift again.

2. Whisk the egg whites until stiff, then add the honey, salt, cream of tartar, whisk again until stiff-but not dry.

3. Add vanilla extract, then hold in the flour carefully, a spoonful at a time.

4. Put mixture into ungreased pan, and bake for 35 minutes at the lower temperature, then 10 minutes at the higher one. Test to see if cooked by pressing gently.

5. Leave in pan- inverted over a wire rack, do not try to remove cake from pan while hot.

6. To make the icing, stir sugar and water over steady heat until sugar has dissolved boil until a soft ball, when tested in cold water (238°F), remove from heat and pour steadily onto stiffly whisked egg whites, add vanilla extract. pour over cake and lift in peaks with a knife, when firm decorate with candles and holly.

TO STORE: This cake will keep for several days.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Igloo Cake

Leave a reply

Cooking time: 45 mins.
Preparation time: 45 mins.
Main cooking utensils: saucepan, 1 to 1 1/2 quart ovenproof bowl
Oven temperature: 350-375°F.
Oven position: center

For 8-10 servings you need:
2 medium cooking apples
3 tablespoons sugar
1/4 cup water
1 tablespoon lemon juice
1 cup margarine or butter
1 cup sugar
3 eggs
grated ring and juice of 1/2 lemon
2 cups all-purpose flour
2 teaspoon baking powder

Butter frosting:
1 cup butter
3 cups sifted confectioners’ sugar
juice of lemon
3-4 oz. chocolate buttons
2 marshmallows
1 dessert apple
little lemon juice

1. Peel and core applies and cook with sugar, water, and lemon juice to a thick purée, sieve of beat hard.

2. Cream butter and sugar until soft and light and add grated lemon rind.

3. Beat eggs and lemon juice and beat gradually into butter mixture, adding a little flour if mixture starts to curdle.

4. Stir in rest of sifted flour and apple purée, put into greased ovenproof bowl, and bake until firm to the touch. Cool on wire rack.

5. Cream butter and confectioners’ sugar well, then add lemon juice.

6. Stand cake on cake board on flat plate. Spread little butter frosting over the board to look like snow and cover cake with the remainder.

7. Press chocolate buttons on top, then marshmallows to look like a chimney, make steps of apple kept white by dipping in lemon juice.

TO SERVE: Put piece of cotton onto chimney and stand figures and animals around.

TO STORE: Keeps for 2-3 days only in an airtight container.

Printed in Canada @copy; Copyright Paul Hamlyn Ltd. 1967

Jeweled Fruitcake Miniatures

Leave a reply

1 package (8 ounces) dried apricots, cup up
1 package (8 ounces) pitted dates, cut up
2 1/2 cups Brazil nuts, chopped
1 cup drained red and green maraschino cherries, cut into halves
1/2 pound red and green candied pineapple, cut up (about 1 cup)
3/4 cup Gold Medal flour^*
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla

Heat oven to 325°. Place paper nut cups or miniature paper baking cups on baking sheet. Mix all ingredients thoroughly. Spoon about 1 tablespoon batter into each cup.

Bake about 25 minutes or until wooden pick inserted in center comes out clean. If cakes become too dark, cover with aluminum foil last 10 minutes of baking. Cook completely. Wrap securely in plastic wrap or aluminum foil; store in refrigerator.

About 3 1/2 dozen fruitcakes

^*If using self-rising flour, omit baking powder and salt.

Little Loaves: Heat oven to 325°. Line 6 miniature loaf pans, 4 3/4 x 2 5/8 x 1 1/2 inches, with aluminum foil; grease. Divide batter among pans; spread evenly. Bake 35 to 40 minutes. 6 fruitcakes.

Old-Fashioned Tea Punch and Turkey Sandwich Loaf

1 Reply

Turkey Sandwich Loaf

This party sandwich loaf is an excellent device for using up holiday turkey, or for that matter, any leftover meat (chicken, ham, roast beef, etc.).

3 cups chopped cooked turkey or other cooked meat
1 cup chopped celery
1/2 teaspoon grated onion
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) thin sliced soft white sandwich loaf bread
1/2 cup (1 stick) soft butter
3/4 cup crumbled blue cheese
1 package (4-oz) cream cheese
1 tablespoon light cream
1/2 cup finely chopped parsley

Make turkey filling: Mix together chopped turkey, celery, onion, and mayonnaise and season to taste with salt and pepper.

Trim crusts from bread; place 3 slices bread in row on sheet of wax paper; butter slices on one side and spread with turkey filling. Continue adding slices, buttering and spreading with filling until each stack contains 6 slices.

Press loaf together firmly. Beat blue cheese, cream cheese, and cream together; spread on top and sides of loaf; sprinkle with parsley and refrigerate at least 2 hours.

Serve on platter garnished with watercress and sliced cucumber; slice loaf thinly; serve with sandwich plates and forks.

Yield: 6-8 slices.

Note: when planning a large party, make several sandwich loafs, varying fillings if desired, and estimating 1 loaf for 6 guests; at important or “high tea” parties arrange loafs around punch bowl on buffet table and add a platter of cold cuts and a ripe Brie cheese surrounded with crackers or French bread slices; a bowl of finger fruits in season (grapes, cherries, plums, apricots, nectarines) adds a touch of razzle-dazzle.

Cranberry-Orange Relish

Leave a reply

In a 6 -to – 8-quart kettle or Dutch oven mix 8 cups fresh cranberries (2 pounds), 4 cup sugar, 1 1/2 cups water, 2 teaspoons grated orange peel, and 1 1/2 cups orange juice. Bring to boiling. Cook, uncovered about 5 minutes or till cranberry skins pop, stirring once or twice. Stir in 1/2 cup slivered almonds, if desired. Ladle hot relish into hot clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Processing in boiling water bath 5 minutes (Start timing when water returns to boiling). Makes about 8 half-pints.

Mixed Pickles

10 cucumbers, cut in strips (4 1/2 quarts)
6 green peppers, cut in strips (2 1/2 quarts)
6 red sweet peppers, cu in strips (2 1/2 quarts)
6 cups water
3/4 cup pickling salt
6 large carrots, peeled and cu in strips (1 quart)
6 cups sugar
4 cups cider vinegar
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
2 teaspoons turmeric

Cover cucumbers and peppers with a mixture of water and pickling salt. Let stand in a cool place overnight. Drain; rinse. Cook carrots in boiling salted water 5 minutes. Drain; add carrots to drained cucumber mixture. Combine sugar with remaining ingredients, pour over drained vegetables. Bring to boiling. Fill hot, clean pint jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath 5 minutes (Start timing when water covering jars returns to boiling). Makes 10 pints.

Tongue Provençal

Leave a reply

3- 3 1/2 – pound fresh or smoked beef tongue
1 small onion, cut into fourths
4 peppercorns
2 bay leaves
1 tablespoon salt
Provençal Sauce (below)

Place tongue in Dutch oven. Add onion, peppercorns, bay leaves, salt and enough water to cover. (If using smoked tongue, omit salt.) Heat to boiling; reduce heat. Cover and simmer until tender. 3 to 4 hours.

Drain, reserving 1/4 cup of the broth for Provençal sauce. Place tongue in cold water to cool. Peel skin from tongue as picture and remove small bones and gristle from the large end. Cut 6 to 8 tongue slices about 1/4 inch thick. Prepare Provençal Sauce; add tongue. Cover and simmer until tongue is hot, about 5 minutes. 4 SERVINGS with enough tongue left for 1 recipe, see Card 139.

PROVENÇAL SAUCE

1 can (8 ounces) tomato sauce
1/4 cup reserved tongue broth
1/2 to 3/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/8 teaspoon garlic powder
1 medium onion sliced
1 medium green pepper, cut into rings

Mix tomato sauce, broth, salt, basil and garlic powder into 10-inch skillet. Add onion and green pepper. Heat to boiling; reduce heat. Cover and simmer until onion and green pepper are crisp-tender, about 10 minutes.

Pressed Ox Tongue

7 Replies

Cooking time: see stage 3
Preparation time: few mins
Main cooking utensils: large covered saucepan, spring form pan or saucepan, plate, weight

For 10-18 people you need:
1 pickled tongue^*
water
1 large onion
1 large carrot
bay leaf
1 teaspoon powdered gelatin

^* The size varies considerably. Salted meat shrinks, so allow a good 1/2 lb. per person

1. Soak tongue overnight in cold water.

2. Put into fresh cold water, bring to a boil, add onion, carrot, bay leaf.

3. Simmer very gently in covered pan, allowing 40 minutes per lb.

4. Lift tongue out of stock, cool.

5. Boil stock in open pan until there is just under 1 1/4 cups.

6. Remove skin of tongue and any tine bones at root of tongue

7. Place in spring form pan or saucepan, curling it round to give good shape. It needs to be a fairly tight fit.

8. Dissolve gelatin in stock, strain over tongue, put plate and a weight on top to press into shape, leave until cold.

9. Remove weight etc. dip base of tin into hot water for 1/2 minute to loosen jelly round meat, and turn out.

TO SERVE: Sliced thinly with salad.

TO VARY: Cook fresh beef tongue (the color will not be as good) with salt to taste.

TO STORE: In the refrigerator. Tongue deteriorates very quickly.

Beef Tongue with Sauce – Raisin Sauce

6 Replies

Buy a 3 – to 5 – pound fresh or smoked beef tongue. Allow 4 to 5 ounces meat per person. Put tongue in a deep sauce pot; cover with cold water. Add 1 tablespoon salt; 1 small onion studded with whole cloves; 1 small onion, sliced; 6 peppercorns and 1 bay leaf. Bring to a boil; then simmer 2 1/2 to 3 hours or until tender. Drain meat; cool slightly. Cut off bones and gristle at thick end; slit skit on underside from end to end. Peel off skin by pulling skin from thick end to top. Slice diagonally. Serve topped wit Raisin Sauce (See below).

Raisin Sauce

Water
1/2 cup sugar
1/2 cup raisins
2 tablespoons butter of margarine
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon chives
1/2 cup currant jelly
1 teaspoon cornstarch

Mix 1/2 cup water with sugar in saucepan; heat to boiling. Stir until sugar dissolves; boil 5 minutes. Add raisins, and next 6 ingredients. Stir until jelly dissolves. Dissolve cornstarch in a little cold water; add to sauce. Cook and stir over low heat until thickened. Makes 6 servings.

Hungary – Pork-Kraut Stew

Leave a reply

2 pounds pork stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
2 medium onions, chopped (about 1 cup)
1 clove garlic, finely chopped
2 cups water
1 tablespoon paprika
2 teaspoons instant chicken bouillon
1 1/2 teaspoons caraway seed
1 teaspoon salt
1/8 teaspoon pepper
1 can (27 ounces) sauerkraut, drained
Snipped parsley
1 carton (8 ounces) dairy sour cream

Cook and stir pork stew meat in oil in 10-inch skillet over medium heat until pork is brown; drain on paper towels. Cook and stir onions and garlic in same skillet until onions are tender. Stir in pork, water, paprika, instant bouillon, caraway seed, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in sauerkraut into pork mixture. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Sprinkle with parsley and serve with sour cream. 6 to 8 servings.

Hungarian Holiday Stew: Stir a mixture of 1/4 cup water and 2 tablespoons flour into pork mixture after second simmering. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat just until mixture is hot. Sprinkle with parsley.

From Hungary, and in the tradition of Gulyás.

Vintage Recipe Cards

Where Food Photography Comes To Die

Spinach and Egg Mold

Honey Angel Cake

Igloo Cake

Jeweled Fruitcake Miniatures

Old-Fashioned Tea Punch and Turkey Sandwich Loaf

Cranberry-Orange Relish

Tongue Provençal

Pressed Ox Tongue

Beef Tongue with Sauce – Raisin Sauce

Hungary – Pork-Kraut Stew

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: