Fruit Birthday Cake

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Cooking time: 3 1.4-3 1/2 hours
Preparation time: 1 hour
Main cooking utensils: 8-9 inch spring form pan, brown and wax paper, pastry bag and nozzles
Oven temperature: 325-350° for 1 hour, then 275-300°F. for rest of time.
Oven Position: Center
For 20-26 servings
1/2 lemon
1 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon brandy, sherry or lemon juice
2 1/2 cups all-purpose flour
1/2 teaspoon each of cinnamon and mixed spice
1/2 cup ground almonds
14 cup candied cherries
scant 1/2 cup shopped candied peel
2 cups seedless white raisins
2 cups currants
2/3 cups raisins

Royal Icing:
4 egg whites
7 cups sifted confectioners’ sugar
juice of 2 lemons
pink, green, and yellow food coloring

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 still not 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 airtight tin until ready to ice.

6. Whip egg whites and confectioners’ sugar until very shiny and white, beat in lemon juice. Tint half icing pale pink, coat cake, spreading icing evenly with warm damp spatula. Cover remainder of icing with with damp paper or cloth.

7. To decorate the sides – color some icing green and pipe around the sides as shown in the picture. Top – use writing nozzle for greetings. Roses – color half remaining icing yellow, half pink. Using a petal nozzle, pipe center of rose on wax paper, then carefully build up petals around this until you have the desired shape. All to harden. Remove from wax paper and secure to top and sides of cake with icing. Trellis around edge – use pink icing and writing nozzle and work lines of trellis.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Cornucopias/Yam Ice Cream

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Cornucopias

1/2 cup mayonnaise or salad dressing
1 tablespoon milk
1/2 teaspoon prepared horseradish
1 large apple, coarsely chopped
1 medium stalk celery, sliced (about 1/2 cup)
1 can (11 ounces) mandarin orange segments, drained
1/2 cup chopped walnuts
1/2 cup flaked coconut
8 to 10 slices cold boiled ham
Parsley

Mix mayonnaise, milk and horseradish. Toss with remaining ingredients except ham and parsley. Spoon about 1/3 cup apple mixture diagonally onto each ham slice. Roll each slice to form a cornucopia; fasten with wooden pick. Serve over bed of parsley. 5 servings.

Yam Ice Cream

1 can (8 ounces) yams or sweet potatoes, drained and mashed
1/4 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart butter brickle or butter pecan ice cream, softened
3/4 cup granola (honey ‘n oats), slightly crushed

Mix yams, brown sugar, salt and spices. Stir in ice cream and granola quickly. Spread in 1-quart ice cube tray. Cover and freeze until firm, about 2 hours. 8 Servings.

Potato Salad Log

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1 quart mashed potatoes
Salt and Pepper
1 teaspoon prepared mustard
1/3 cup mayonnaise
3-ounce package cream cheese
1/4 cup sour cream
4 hard-cooked eggs, chopped
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped green pepper
2 tablespoons sliced stuffed olives
2 tablespoons chopped parsley
1 tablespoon sweet pickle relish
1 teaspoon salt
1/2 teaspoon pepper

Prepare mashed potatoes. Season with salt, pepper and prepared mustard. On a damp cloth, or aluminum foil, roll out to 1/2-inch thickness in a rectangular shape. Blend together mayonnaise, cream cheese and sour cream; add remaining ingredients. Spread over mashed potatoes and roll up like a jelly roll. Refrigerate for at least 1 hour; cut in 1-inch slices and serve.

Serves 8
Preparation time: 40 min.
Approximate calories per servings: 260

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From the Kitchens of Dorothy Taylor

Reuben Sandwiches

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1/3 cup mayonnaise or salad dressing
1 tablespoon chili suace
12 slices rye bread, buttered
1/2 pound sliced Swiss cheese
1/2 pound sliced cooked corned beef
1 can (16 ounces) sauerkraut, drained

Mix mayonnaise and chili sauce; spread on 6 slices of bread. Layer cheese, corned beef and sauerkraut on spread slices; top with remaining bread slices. 6 sandwiches.

Rachel Sandwiches: Omit mayonnaise and chili sauce; substitute Almond Coleslaw (below) for the sauerkraut.

Almond Coleslaw

2 1/2 cups shredded cabbage
1/2 cup chopped celery
1/4 cup diced green pepper
1/4 cup diced cucumber
3 tablespoons minced onion
1/4 teaspoon salt
Dash pepper
1/2 cup mayonnaise or salad dressing
2 or 3 tablespoons light cream
1/2 cup toasted slivered almonds

Combine all ingredients except mayonnaise, cream and almonds. Chill. Just before serving, blend mayonnaise and cream. Toss dressing and almonds with salad.

For crusty, melt-in-your-mouth treats, butter both sides of the finished sandwiches and grill.

Cornflour Mold

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Cooking time: 8-10 mins.
Preparation time: 5 mins.
Main cooking utensils: saucepan, bowl or mold

For 4 people you need:
1/3 cup cornstarch
flavoring^*
2 1/2 cups milk
2-4 tablespoons sugar

^*Flavorings: Add few drops vanilla or other extracts to the milk; add coloring; add rind of a lemon to the milk – do not use the juice otherwise it will curdle: add 2 tablespoons cocoa powder to the cornstarch; add 1 tablespoon coffee extract to the milk or use part coffee and part milk.

1. Put the cornstarch in a bowl and blend with a little cold milk.

2. Bring the rest of the milk to a boil, pour over the blended cornstarch.

3. Return to the saucepan with the sugar and cook until thickened, stirring all the time to keep smooth.

4. Rinse out the bowl or mold with cold water, drain but to not dry – mold is then easier to turn out.

5. Pour in mixture and allow to set.

TO SERVE: Turn out and serve with cream, fruit or with jam.

TO VARY: Use scant 2 cups milk only, thicken then cool slightly, stirring well, then add 2/3 cup coffee or whipping cream.

To make an economical mousse:
Use half the amount of cornstarch. When thickened, add 1 envelope gelatin dissolved in 1/4 cup water (do this in a bowl over hot water), cool. then fold in a little whipped cream and 2 stiffly beaten egg whites.

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

Fish Balls and Fish Pudding

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Cooking time: see Stages 4 and 8
Preparation time: 20 mins.
Main cooking utensils: fish balls, large sauce pan; fish pudding, bowl, wax paper or cloth, steamer, saucepan
Oven temperature: 375°F
Oven position: center

For 6 servings you need:
Fish balls:
2 lb white fish
3 tablespoons salt
3 tablespoons potato flour or cornstarch
3 tablespoons flour
2 tablespoons butter
pinch nutmeg
pinch pepper
3-4 tablespoons milk
3-4 tablespoons cream
2 1/2 cups milk or fish stock
1/4 cup flour or 2 tablespoons cornstarch
2 tablespoons butter
Fish pudding: see stages 6 and 7

1. Fish balls: Grind fish 2 or 3 times until very fine; beat fish and salt for 10-15 minutes until smooth (this will give a salty taste – reduce quantity if wished).

2. Add potato flour, flour, butter, nutmeg and pepper.

3. Add milk and cream gradually.

4. Make into tiny balls and cook these in the milk or fish stock for 15 minutes.

5. Blend the 1/4 cup flour or 2 tablespoons cornstarch with the milk or fish stock and thicken to make a sauce and add the butter.

6. Fish pudding: Grind 2 lb. white fish 2 or 3 times until very fine.

7. Add 1/4 cup melted margarine or butter, then stir in 2 eggs, one at a time, season, add 2 tablespoons potato flour or cornstarch, and 3 tablespoons milk.

8. Put in bowl and cover. Steam for 45 minutes or bake at 375°F for 30 minutes in dish of water.

TO SERVE: Hot, garnished with shrimp or prawns.

Picture also shows a delicious start to a meal: open sandwich of shrimp or prawns, served with salad.

Prawn and Grape Cocktail

Meringue Fancies

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Cooking time: approximately 2 hours
Preparation time: 15 mins
Main cooking utensils: baking sheet 1/2 to 1-in plain nozzle and pastry bag
Oven temperature: 225-250°F
Oven position: center

For about 12-18 you need:
2 egg whites
1/2 cup granulated sugar or 1/4 cup granulated sugar and 1/2 cup sifted confectioners’ sugar

Flavorings: see card 31^**

oil or butter to grease baking sheet

Decoration:
little whipped cream
red currant jelly
lime jello
chocolate buttons

1. Beat the egg whites until very stiff.

2. Add the sugar. Card 30 gives the ways in which this may be done.

3. Put the mixture into the pastry bag to which the nozzle has been fitted.

4. Pipe into desired shapes – bake.
For animals cut shape in paper, oil well, put onto oiled or buttered baking sheet, pipe over or put cookie cutter of desired shape onto baking sheet, fill carefully then pull up from the meringue mixture.

5. For fingers, hold nozzle near baking sheet at angle of pen when writing, pipe slowly but evenly, lift up rapidly for neat end.

6. For rosettes, pipe desired size, hold pastry bag completely upright, lift up very sharply.

7. For mushrooms use 1/4 inch plain nozzle, make short finger, then small rosette. Bake separately. Sandwich together with whipped cream or butter cream.

^* From Card 30
Adding sugar: Gradually beat in half the sugar, then fold in the remainder. There are other ways of incorporating all the sugar – it can ALL be folded in – it can ALL be beaten in gradually, but the above is generally the best, giving a stiff, shiny mixture.

^** From Card 31
Flavorings:
Chocolate: Add 1 tablespoon sifted cocoa or 1 tablespoon drinking chocolate powder to the sugar
Coffee: Add 1 1/2 -2 teaspoons instant coffee powder to the sugar. A few drops of coffee extract may be added to the egg whites after beating.

Foodie Pen Pal – July

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So… this month I thought.. “Hey, I’m a veteran now. I’ve done this once. I can do this without quite so much drama this time.” Lies I tell you. All lies.

This time I got hooked up to send DorthyMarie a package only to discover that she’s my complete polar opposite! She’s a pescatarian and I eat neither fish nor vegetable. Uh. Oh. That threw me right out of the gate. I survived… sorta… by picking her up some random treats in gourmet stores I found on my trip to Seattle and Portland. (Totally different story, but I went there to ride the 200 miles from Seattle to Portland on my bike with my friend Molly and 10,000 other cyclists. And we had a blast). I even rallied to the cause and found salmon jerky. Who knew?

When I got home from my trip I got this fab package from my new friend Becca from Pennsylvania. She sent me all kinds of fun local products. My husband immediately grabbed the TastyKakes and hoarded them for himself. He grew up on the East Coast and these made him feel homesick. I on the other hand grabbed the pretzel rods. She couldn’t have known but I’m a huge salt whore and love to sit and suck all the salt off of pretzels. I also immediately Instagrammed the picture of the Bacon Dressing to make my friend Jodi (who is the Queen of All Things Bacon) jealous.

Now the Chow-Chow was a complete new one on me. You think you know everything and then wham! You find out you have no clue. I’m saving this for an upcoming dinner party – I want to see what all my Californian friends think since no one I know has ever heard of it. I will also be cracking open the bacon dressing and whipping up some decadent salad with it – or just serving it with a spoon!

So much fun again! You should totally try this.

Vintage Recipe Cards

Where Food Photography Comes To Die

Fruit Birthday Cake

Cornucopias/Yam Ice Cream

Potato Salad Log

Reuben Sandwiches

Cornflour Mold

Fish Balls and Fish Pudding

Prawn and Grape Cocktail

Meringue Fancies

Foodie Pen Pal – July

Walnut Raisin Cake

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