Tag Archives: Marguerite Patten’s Recipe Cards

Hallowe’en Punch and Party Fare

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Cooking time: 10 mins.
Preparation time: 10 mins.
Main cooking utensils: saucepan, punch bowl

For 12 servings you need:

2 2-in cinnamon sticks
6-8 cloves
little ground nutmeg
grated rind of 2 oranges
1 1/4 cups concentrated lemon drink
1 1/4 cups concentrated orange drink
5 cups cider
soda water (optional)

Decoration:
2 apples, thinly sliced
1 orange, thinly sliced

Savory boats:
2 French loaves
1 lb ham, 1 head celery
4 dessert apples
1 green sweet pepper
1 red sweet pepper
3 firm tomatoes, mayonnaise

Garnish:
orange slices, grapes

1. Simmer cinnamon, cloves, nutmeg, and orange rind in mixed concentrated fruit drink for 10 minutes

2. Strain through cheesecloth, add the cider

3. Add soda water if used.

TO SERVE: In a punch bowl on ice, decorated with apple and orange slices

Savory boats: Scoop out some of the center crumb from the loaves. Dice the ham, celery, apple, peppers, tomatoes. Mix with the mayonnaise. Fill the loaves. Garnish with slices of orange and grapes.

Party cake: Sandwich two layer cakes together with jam; cover top and sides with your favorite frosting. Decorate with crystallized orange and lemon slices and walnut halves.

Party ideas: Cut faces in rosy apples, top with witches’ hat and candles; fix black paper cat onto punch bowl.

Printed in Canada © Copyright Paul Hamlyn Ltd. 1967

Toadstool Ring

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Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: 8-in. layer cake pan, cookie sheet
Oven temperature: 200-250°F.

For 8 servings you need:
1 cup plus 1 tablespoon butter
3 tablespoons sugar
1/3 cup clear honey
1/3 cup cocoa powder
3 cups graham cracker crumbs
1 1/2 cup matzo crumbs
1 cup raisins

Toadstools:
1 egg white
1/4 cup sugar

Icing:
6 tablespoons butter
1 1/2 cups sifted confectioners’ sugar
1 tablespoon cocoa powder
3 tablespoons green tinted shredded coconut*

1. Cream butter and sugar.

2. Add honey and cocoa and beat well.

3. Work in crumbs and raisins.

4. Press into an ungreased layer cake pan and leave overnight pressed well down.

5. Beat the egg white very stiffly, gradually beat in half sugar, then fold in the rest.

6. Either pipe the rounds and stalks of toadstools or spoon these onto the buttered cookie sheet.

7. Dry off in the oven until crisp.

8. Cream the butter, confectioners’ sugar and cocoa, spread over top of the cake and over the underside of the toadstools.

9. Stand the toadstools on the cake and put green colored coconut around the edge, and the edge of the plate.

*To Tint coconut green: Put approximately 4-5 drops green food coloring on a plate, gradually work the coconut into this, allow to dry before using.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Lardy Cake

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Cooking time: approx. 45 mins.
Preparation time: 25 mins. plus 15 mins. stage 1, 1 -1/2 hours first rising, 30-40 mins. second rising.
Main cooking utensil: oblong cake pan 12 by 7 ins. or 8-in. spring form pan, or cook on flat roasting pan.
Oven temperature: 400-425°F.* Reduce after no mins. if necessary.

For 14 servings you need:
Bread dough:
1/2 oz. compressed yeast or 2 teaspoons dry yeast
1 teaspoon sugar
approximately 1 cup tepid water
4 cups all-purpose flour
1/2-1 teaspoon salt

Filling:
1/2 cup lard, 1/2 cup sugar, 2/3 cup currants, little spice

Glaze:
3 tablespoons sugar mixed with 3 tablespoons water

1. Cream compressed yeast with sugar, add the tepid water, a little flour. Or blend dry yeast with sugar, little liquid, stand until softened, cream, add rest of liquid and little flour.

2. Put in warm place until covered with bubbles, add to sifted flour and salt.

3. Knead thoroughly, cover with dish towel or plastic wrap, allow to rise until double original size.

4. Knead again until smooth, roll out on a floured board to a neat oblong.

5 Put half lard in small pieces over two thirds of dough.

6. Sprinkle with half sugar, fruit and spice, then fold in three, brining the uncovered piece of dough over first.

7. Give half turn, repeat 5 and 6.

8. Turn again, roll to neat oblong, fold, turn, and re-roll.

9. Fold once more then roll out to fit warmed pan; score the top.

10. Cover, allow to rise, bake in center of oven until golden brown, then remove from pan. Test- knock base, cake should sound hollow. Glaze at once.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Sausage and Savory Cabbage

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Cooking time: 40 mins.
Preparation time: 15 mins.
Main cooking utensil: shallow flameproof casserole with lid (see stage 1)
Oven temperature: 350-375°
Oven position: above center

For 4 servings you need:
2 tablespoons margarine
10 oz. skinless sausages*
1 large onion
1 large leek or another onion
1 lb. firm cabbage *use heart of cabbage or white Dutch cabbage)
1/2 lb. tomatoes
seasoning

*There is no need to defrost frozen sausages before cooking

1. Melt the margarine in the flameproof casserole. If you do not have this type of casserole then use a skillet plus an ovenproof casserole.
2. Fry the sausages until golden brown, lift out of the skillet onto a plate.
3. Peel the onion and slice thinly; wash and slice the leek.
4. Toss the onion and leek in the margarine remaining in the pan for 5 minutes.
5. Add the finely-shredded cabbage and the skinned, deseeded, and chopped tomatoes; continue cooking for a few minutes.
6. Season the mixture well; if using a flameproof casserole put on the lid and transfer to the oven; if using an ordinary skillet tip into the ovenproof casserole and cover.
7. Bake for 20 minutes in a 350-375° F. oven.
8. Remove lid, add the sausages and heat for a further 10 minutes.

TO SERVE: Hot with baked potatoes.
TO VARY: This dish, like many other casserole dishes, may be cooked in a covered saucepan over a very low heat.

©Copyright The Hamlyn PUblishing Group Ltd 1973, Printed in Canada.

Country Pate

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Cooking time: 2 1/4 hours
Preparation time: 20 mins.
Main cooking utensils: 1-quart ovenproof dish, deep baking pan
Oven temperature: 300-325°F
Oven position: center

For 6-12 servings you need:
3 bay leaves
4 slices bacon
1 lb pork liver
1/2 lb fat back
1 egg
3 tablespoons fine semolina flour
2 cloves garlic
pinch mixed herbs
1/2 teaspoon ground mace
1/2 teaspoon black pepper
1-2 teaspoons salt
3 tablespoons brandy

1. Grease the dish thoroughly.
2. Arrange the bay leaves in the bottom of the dish in the center
3. Line the dish with bacon
4. Grind or chop liver and fat back finely.
5. Add beaten egg, fine semolina, finely chopped garlic, herbs, mace, pepper, salt, and brandy.
6. Blend together well and turn into prepared dish.
7. Stand dish in a larger baking pan of hot water.
8 Cover with lid on aluminum foil.
9. Bake in a slow oven until firm.

TO SERVE: Allow to cool, turn out, and serve with hot toast and butter or a salad.

TO VARY: Use calf liver, add 2-3 chopped gherkins and little chopped onion at stage 5.

TO STORE: Melt a little butter, pour over pate to prevent drying. Pate will keep some time in a refrigerator, so it is worth making a large quantity.

©Copyright Paul Hamlyn Ltd. 1967

Florentine Ring

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Cooking time: 1 hour
Preparation time: 25 mins.
Main cooking utensils: 8-in. ring mold, saucepan
Oven temperature: 350°F

For 4-6 people you will need:
2 lb spinach

White sauce:
1/4 cup butter
1/2 cup all-purpose flour
1 1/4 cups milk
seasoning
3 egg yolks
good pinch nutmeg

Filling:
1 lb. haddock or cod fillets
1 1/4 cups milk
1/4 cup all-purpose flour
about 1 cup grated cheese
seasoning

Garnish:
1/4 cup grated cheese
tomatoes

1. Cook spinach in a very little salted water. Drain well and chop.

2. Make a thick white sauce on the usual way.

3. Stir in the egg yolks and nutmeg, add the spinach, season well, and blend thoroughly.

4. Spoon into greased ring mold.

5. Place the mold in a pan of water, bake until firm – 40-45 minutes.

6. Meanwhile, simmer fish in milk until cooked. Drain and use liquid to make a whjite sauce for filling with the butter and flour.

7. Season and stir in grated cheese.

8 When spinach mold is cooked, turn onto a warm plate.

TO SERVE: Fill center of ring with flaked fish and pour over the cheese sauce. Sprinkle with grated cheese. Garnish with sliced tomatoes.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Cottage Cheese and Salmon Mold

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Cooking time: few mins. to heat water for aspic
Preparation time: 10 mins
Main cooking utensil: 1-quart bowl

For 4 people you need:
2 teaspoons gelatin
1/4 cup cold water
1 cup hot water
1/4 cucumber
2 hard-cooked eggs
medium can salmon
1 cup cottage cheese
3 tablespoons mayonnaise
seasoning
1 tablespoon olives or dill pickles

1. Soak gelatin for 5 minutes in cold water. Dissolve in hot water and allow to cool.

2. Pour a 1/4 inch layer into the dish, allow to set

3. When set arrange thin slices of cucumber and 1 sliced hard-cooked egg on the bottom.

4. Pour another 1/4-inch layer of jelly on top, allow this to set.

5. Mix together remaining aspic jelly, 1 chopped egg, flaked salmon, cottage cheese, mayonnaise, seasoning, and chopped olives or pickles.

6. Put into dish and chill until set.

TO SERVE: Turn out onto a plate, serve with salad.

TO VARY: Use finely chopped chicken in place of salmon, or tuna fish, or white fish.

TO STORE: In refrigerator.

©Copyright Paul Hamlyn, Ltd. 1967 Printed in Canada.

Boiled Bacon

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Cooking time: see Stage 5
Preparation time: dependent on vegetables added
Main cooking utensil: large saucepan

You will need:
3lb smoked picnic shoulder or shoulder butt
pepper

Parsley sauce:
2 tablespoons butter
1/4 cup flour
2/3 cup ham stock
2/3 cup milk
seasoning
2-3 tablespoons chopped parsley

1. Wash and soak salted pork or ham overnight or for several hours in cold water*

2. Put soaked (or unsoaked) into a saucepan, cover with cold water.

3. Bring the wanter to a boil, skim, i.e., remove any greyish scum floating on the top.

4. Add pepper, but no salt.

5. Put a lid on the pan and cook slowly allowing 35 minutes per lb.

6. Add vegetables, e.g., carrots, onions, potatoes, during cooking.

TO SERVE: Hot with vegetables and parsley sauce. To make the sauce for 4 people, heat butter, stir in flour, cook for several minutes, then gradually add ham stock, milk, seasoning, and parskely. Boil until thickened and smooth.

To serve cold: Cool in the liquid, remove rind, and coat with crisp bread crumbs.

TO STORE: In the refrigerator, keep covered to prevent drying.

*Mild-cure pork or ham cuts do not need soaking.

Printed in Canada. © Copyright Paul Hamlyn, Ltd. 1967

Ham in Aspic

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Cooking time: few mins. to heat water for jelly.
Preparation time: 30 mins.
Main utensil: 5 -cup deep round mold or pan

For 6 servings you need:
2/12 cups aspic jelly
few stuffed olives
1/2 cup cooked peas
1 hard-cooked egg white
1-l can ham
8 cooked prunes
2 hard-cooked eggs
1 hard-cooked egg yolk

Approximate calories:
Aspic jelly – virtually none
Peas – 56 for 1/2 cup
Cooked or canned lean ham – 1600 for 1 lb meat
Dried prunes – 25 for 1 large
A boiled egg – 80

1. Pour in enough aspic jelly to give 1/4 inch layer at the bottom of the mold.

2. Allow to set, then arrange the sliced olives, peas, and white egg on this, then cover with a very little more cold jelly.

3. Put this into a cool place to become quite firm.

4. Dice the ham, pit and chop the prunes and mix with the chopped eggs and yolk.

5. Put this into the mold; then gently pour in enough cold, but not set, aspic jelly to cover.

6. Put into a cool place for the mold to set and allow remainder of the jelly to set separately.

TO SERVE: Turn out, garnish with the chopped jelly, and serve with a green salad.

TO VARY: Use half tomato juice and half water to set the jelly.

TO STORE: In the refrigerator.

To turn out a mold: Dip for a few seconds only in hot water, then invert over serving dish.

©Copyright Paul Hamlyn Ltd 1967

Savory Boxes

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Cooking time: 15-20 mins.
Preparation time: 15 mins.
Main cooking utensil: baking sheet
Oven temperature: 425-450°F.
Oven position: toward top

For 4 people you need:
8 2-in squares bread, about 1 1/2 ins thick
1/2 cup melted margarine

Filing:
2 tablespoons butter or margarine
1/4 cup flour
3/4 cup milk
seasoning
1/3-2/3 cup cooked shrimp or prawns

Garnish:
shrimp
parsley

1. Insert tip of a knife and mark a small square on each piece of bread to form the lid: remove carefully.

2. Take out center – this need not be wasted but may be made into crisp crumbs.

3. Brush the outside and lids of the boxes with melted margarine, stand on baking sheet, and cook until crisp and brown, approximately 15 minutes; the lids will take a shorter time.

4. To make the filling, heat butter, stir in flour, cook for several minutes, and then add milk. Bring to a boil, cook until thickened, season, and add shrimp.

TO SERVE: Fill the boxes with the shrimp mixture, garnish and serve at once.

TO VARY: Add chicken or ham to sauce.

©Copyright Paul Hamlyn Ltd. 1967 Printed in Canada