Tag Archives: Marguerite Patten’s Recipe Cards

Almond Basket Gateau

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almond_basket_gateau

Cooking time: 40 mins.
Preparation time: 30 mins.
Main cooking utensil: oval cake pan or ovenproof dish approximately 7 ins. by 3 ins.
Oven temperature: 375°F.

Cake: See Card 28*

Butter icing:
1 cup butter
few drops almond extract
2 2/3 cups sifted confectioners’ sugar
3/4 cup slivered browned almonds

Icing:
2/3 cup semi-sweet chocolate pieces
1 tablespoon butter

Decoration:
strip of cardboard 1/2 in. by 7 ins.
artificial flowers

1. Make the cake as Card 28*.

2.Bake for time and at temperature given until cake is golden. Cool.

3. Cream the butter icing ingredients well.

4. Cut a slice from the top of the cake to form a lid.

5. Spread sides and top of cake, rim of lid and strip of cardboard with butter icing, using warmed palette knife.

6. Coast iced pieces of cake with flaked browned almonds.

7. Cut lid in half. Coat with chocolate icing made by melting chocolate and butter over hot water. Allow to set.

8. Fix lid on the cake at an angle and pipe a line of butter icing down the center.

9. Put handle and artificial flowers in position.

*Cake recipe from Card 28

Cake:
3/4 cup butter
3/4 cup sugar
3 eggs
1 1/2 cups all-purpose flour sifted with 1 1/2 teaspoons double-acting baking powder

1. Cream butter and sugar until soft and light.

2. Beat in eggs gradually; add a little flour if batter shows signs of curdling.

3. Fold in flour; put in greased pans.

4. Bake 20-25 mins at 375°F.

Printed in Canada © Copyright Paul Hamlyn, Ltd 1967

Creamy Apricot Almond Fudge

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creamy_apricot_fudge

Cooking time: 50 mins- 1 hour
Preparation time: 15 mins.
Main cooking utensils: strong large saucepan, baking pans.

For about 4 lb fudge you need:
1 cup margarine
4 cups sugar
1 large can evaporated milk
2/3 cup dried apricots
1/2 cup browned almonds
1 teaspoon almond extract

Hazelnut fudge:
2 cups sugar
1 1/4 cups milk
1/4 cup butter
1 teaspoon flavoring extract
3/4 cup shelled hazelnuts

1. Put margarine, sugar and evaporated milk in a large pan.

2. Stir until the sugar has dissolved.

3. Bring to a boil and, stirring occasionally, cook until 238°F is reached, i.e. when a little is tested in cold water and it forms a soft ball. This stage may take up to 1 hour.

4. Remove from the heat.

5. Chop the apricots and almonds.

6. Add to the mixture together with the almond extract.

7. Beat until the mixture is thick.

8 Pour into greased pans.

9 When half set, mark into squares with a sharp knife.

10. Leave until cold and firm.

TO VARY: Hazelnut fudge: Cook all the ingredients except the hazelnuts until the soft ball stage, see above. Add the hazelnuts, beat until thick. Continue as above.

TO STORE: In an airtight tin.

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

Valentine Cake

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valentine_cake (1)

Cooking time: 20-25 mins.
Preparation time: 40 mins.
Main cooking utensils: 8-in heart shaped pans, pastry bag and nozzle
Oven temperature: 375-400° F

For 10 servings you need:

First cake:
2 eggs
pinch salt
1/2 cup sugar
1/2 cup cornstarch
fes drops vanilla extract

Second cake:
2 eggs
pinch sale
1/2 cup sugar
1/2 cup cornstarch
few drops strawberry flavoring

Butter icing: *
1/2 cup butter
1 1/2 – 2 cups sifted confectioners’ sugar

Glacé icing:**
3 1/2 cups sifted confectioners’ sugar
2 tablespoons warm water

1. Separate eggs and beat whites with salt until they are stiff, then beat in the egg yolks.

2. Add sugar and continue beating until the mixture is thick and creamy.

3. Fold in the cornstarch and extract.

4. Bake for time and temperature given.

5. When cooked, turn out and cool.

6. Make second cake in the same way, this time adding strawberry flavoring.

7. Sandwich the cakes together with a little of the butter icing.

8. Put the cake on a board and pour the glacé icing over to cover completely.

9. Pipe an edging using bag and nozzle with the butter icing.

10. Decorate with ribbons and flowers.

TO VARY: For thicker icing use 5 1/2 cups confectioners’ sugar and coat twice before piping.

TO STORE: This keeps several days.

*To make butter icing: Cream ingredients together.

** To make glacé icing: Blend confectioners’ sugar and water.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Mixed Hors D’oeuvre

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mixed_hors_doeuvre

A simple selection of ingredients, as in the picture, make a delicious hors d’oeuvre.

Arrange them in individual dishes on a tray or in lines on a large dish, so that it is easy for everyone to help themselves.

Some items are prepared with a dressing, the recipes for which may be found on other cards. French dressing, Card 15; Mayonnaise, Card 26.*

Russian salad: Mix cooed diced fresh vegetables or canned vegetables or frozen vegetables with mayonnaise. To make a more unusual salad, chopped hard-cooked eggs and chopped ham may be blended with the vegetables.

Salami: A selection of salami should be sliced neatly; rings of raw onion and watercress sprigs are a colorful garnish.

Potato salad: Dice cooked potatoes while hot, mix with mayonnaise and grated raw onion or chopped scallion or chives. Chopped parsley, diced gherkin, capers may also be included and a garnish of paprika and chopped parsley gives color. Add chopped celery and chopped green sweet pepper for a more interesting salad.

Gherkins, sliced cucumber tossed in French dressing, sliced or whole stuffed green or ripe olives are generally found in hors d’oeuvre.

Rollmop or Bismarck herring: Bought in jars if wished, should be topped with rings of raw onion; there are many other ways of serving herring for a meal started – see other cards in this section.

Egg mayonnaise: Coat whole or halved hard-cooked eggs with mayonnaise, top with chopped parsley and paprika; or fill the whites of hard-cooked eggs with shrimp, prawns, or crab meat blended with mayonnaise and topped with sieved egg yolk.

Beets, tomato, sardines, corn, shrimp or prawns may also be added to a mixed hors d’oeuvre tray.

*At some point I’ll add these cards. But I’m pretty sure y’all can figure out how to make or buy both!

Printed in Canada. © Copyright Paul Hamlyn, Ltd 1967

Honey Angel Cake

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honey_angel_cake

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

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igloo_cake

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

Pressed Ox Tongue

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pressed_ox_tongue

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.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Hallowe’en Cake

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halloween_cake

Cooking time: 1 3/4 hours
Preparation time: 40 mins.
Main cooking utensils: saucepan, 7-in. spring form pan
Oven temperature: 350°F

For 12-14 servings you need:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1/2 teaspoon baking soda
6 tablespoons shortening
6 tablespoons brown sugar
scant 1/4 cup corn syrup
1 egg
2/3 cup milk
1/2 cup currants
1/3 cup seedless white raisins
1 tablespoon preserved ginger

Fudge icing:
6 tablespoons butter
scant 1/4 cup milk
1 tablespoon strong black coffee
3 1/2 cups sifted confectioners’ sugar

Decoration:
Almond paste
little confectioners’ sugar
chocolate buttons

1. Sift the flour and salt into a bowl.

2. Add ginger and baking soda.

3. Heat the shortening and sugar with corn syrup until melted, then cool.

4. Beat egg and milk together.

5. Add fruit and chopped preserved ginger to the flour.

6. Pour in melted sugar mixture, the egg, and milk, stir well.

7. Transfer at once to the pan lined with wax paper.

8. Bake in center of oven for time and temperature given until firm to the touch. Cool on a wire rack.

9. For the fudge icing, put butter, milk and coffee into a saucepan, stir over low heat until the butter is melted. DO NOT ALLOW TO BOIL.

10. Pour over the confectioners’ sugar and beat thoroughly until nearly cold and thick. Coat cake with the icing, swirling it with the blade of a knife.

11. Roll out almond paste on surface sprinkled with confectioners’ sugar.
Cut out witches’ hats, etc.

TO SERVE: Put cake on serving dish arrange chocolate buttons in icing. Decorate almond paste shapes, tinted with gravy coloring, if wished.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Beef Stroganoff

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beef_stroganoff

Cooking Time: 25 mins.
Preparation time: 15 mins.
Main cooking utensil: large covered sauce pan

For 4-5 people you need:
1 1/4 – 1 1/2 lb beef tenderloin
seasoning
2 small onions
6 tablespoons butter
1 cup mushrooms
2/3 cup sour cream*
1 tablespoon all-purpose flour
pinch mustard
little extra sour cream

* Or use fresh cream with 1 tablespoon lemon juice.

1. Cut the meat into thin strips 2 inches long and season.

2. Fry the chopped onions in hot butter until golden colored.

3. Add the sliced mushrooms to the onions, add the meat, and fry for 5 minutes.

4. Blend the sour cream with the flour and mustard and pour into the pan.

5. Stir well, cover the pan, simmer gently for 10 minutes until the meat is tender.

6. Add more sour cream before serving.

TO SERVE: With rice or creamed potatoes.

TO VARY: 3 tablespoons brandy can be added to the sauce at stage 6 and/or 1 tablespoon tomato paste at stage 4.

Economical beef stroganoff:
Use beef stew meat. Fry in hot butter with mushrooms, then add packaged onion soup blended with 2 1/2 cups water. Simmer for 1 1/4- 1 1/2 hours then proceed as stage 4, using sour cream or yogurt.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Fruit Birthday Cake

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fruit_birthday_cake

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