Tag Archives: Marguerite Patten’s Recipe Cards

Meringue Fancies

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meringue_fancies

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.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Party Picnic Loaf

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party_picnic_loaf

Preparation time: 20 mins.
Main utensil: bread knife

For 1 large loaf:
Suggested fillings:
a) cream cheese blended with crushed pineapple, nuts, or olives
b) liver sausage blended with a little cream cheese or butter
c) chicken, shrimp, egg, or salmon salad
d) cottage cheese blended with chopped chives, celery, or green pepper and seasoning

butter
1 cup cream cheese or small curd cottage cheese
1 cup salted peanuts

Garnish:
cucumber
parsley or watercress

1. Choose and prepare three of the suggested fillings.

2. Remove all the crusts from the loaf, then slice lengthwise to give four long slices.

3. Spread three slices with butter; sandwich the slices together with the different fillings.

4. Coat the top and sides, not the ends, with the cream cheese or cottage cheese, softened and blended with a little milk if necessary; press the chopped salted peanuts against the sides.

TO SERVE: Garnish with cucumber and parsley before serving for an outdoor buffet. To carry on a picnic wrap the loaf in foil before coating and take the cream cheese or cottage cheese and chopped peanuts in screw-topped jars to put on just before serving.

TO VARY: Use one slice white bread then one slice brown bread.

TO STORE: In the refrigerator

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Canadian Apple Fruit Cake

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canadian_apple_fruit_cake

Cooking time: 45 mins.
Preparation time: 15 mins.
Main cooking utensil: 2-lb loaf pan
Oven temperature: 375°F.
Oven position: center

For 10 servings you need:
4 cups all-purpose flour sifted with 4 teaspoons double-acting baking powder
pinch salt
1/2 cup butter
1/2 cup lard or shortening
2 eggs
1/3 cup currants
1/3 cup raisins
1 cooking apple
milk to mix

Decoration:
1 cup sifted confectioners’ sugar
little water
1 tart eating apple (red) cored and sliced
lemon juice

1. Sift together flour, baking powder and salt

2. Rub in the fat, mixing in beaten eggs, currants, raisins, peeled and diced cooking apple.

3. Add milk to make stick consistency.

4. Put into greased and floured loaf pan.

5. Bake for time and temperature given.

6. Test by pressing firmly on top, if no impression left by finger and if cake has shrunk away from sides of pan, turn out.

7. When cool, ice cake with glace icing made by blending confectioners’ sugar and water.

8. Decorate with sliced apple, dipped in lemon juice to keep white.

TO SERVE: As a cake, but if not decorated it is also a good coffee cake.

TO STORE: Eat when fresh.

TO VARY: 1/4-1/2 cup sugar may be added at stage 1 if liked.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Clown Birthday Cake

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clown_birthday_cake

Cooking time: 20-25 mins.
Preparation time: 1 1/4 hours
Main cooking utensils: 3 8-in layer pans, writing nozzle
Oven temperature: 375°F
Oven position: second shelf from top

For 16-20 servings you need:
1 cup margarine or butter
1 cup sugar
4 eggs
grated rind of 1-2 lemons
2 cups all-purpose flour sifted with 2 teaspoons double acting baking powder

Fondant butter icing:
3/4 cup butter
4 1/4 cups sifted confectioners’ sugar
scant 1/4 cup lemon juice

Glacé icing:
3 1/2 cups sifted confectioners’ sugar
3 tablespoons warm water
few drops yellow, blue, and red food coloring

1. Mix cake batter as Card 16

2. Divide batter between 3 pans, bake for time and temperature given.

3. For the fondant icing, cream butter, add half confectioners’ sugar and lemon juice, use 1/3 cup to sandwich the cakes together.

4. For the glacé icing, beat confectioners’ sugar with water, spread evenly over top and sides of cake, keep about one fourth of mixture on one side.

5. Work remainder of confectioners’ sugar into butter icing to make a firm consistency and roll one fourth into balls for the clowns’ heads. Make a paper pattern of body parts: arms, legs, body.

6. Roll out icing on a sugared board and cut out 6 sets of shapes.

7. Tine these by paining with food colorings, using a fine brush.

8. Stick the bodies to each other and the cake with a little of the glacé icing.

9. Tint remainder of icing red: make clowns’ faces – stick the heads to the cake, then make tiny conical paper hats, place in position. Pipe greetings in red too. Arrange candles in holders around the edge of the cake.

Cake Batter from Card 16

1. Cream together the margarine and sugar until soft and light, add the lemon rind.

2. Gradually beat in the eggs, adding a little sifted flour if the mixture shows signs of curdling.

3. Fold in the rest of the flour; if the eggs are small add 2 teaspoons water (lemon juice could be used).

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Curried Egg Pie

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curried_egg_pie

Cooking Time: 1 hour 20 mins.
Preparation time: 30 mins.
Main cooking utensils: saucepan, 10-in. pie plate
Oven temperature: 425°F.
Oven position: toward top

For 4 people you need:
6 hard-cooked eggs
1 onion
1 medium-sized apple
2 tablespoons shortening
3 tablespoons flour
1 tablespoon curry powder
3/4 cup water
juice of 1 lemon
1 tablespoon tomato paste
or 2 ripe tomatoes
seasoning

Pie Crust: See Card 5*

Glaze:
egg or milk

1. Halve eggs, peel and chop onion and apple.

2. Melt fat, fry onion until pale gold.

3. Stir in flour and curry powder and cook until it bubbles, add water, stir till smooth.

4. Add remaining ingredients, except eggs.

5. Cover, simmer for 30 minutes, allow to cool.

6. Make pie crust, line pie plate with half.

7. Place eggs, cut side down, on dough.

8. Spread cold curry sauce over and between eggs.

9. Cover pie with remainder of dough, press edges together to seal, press up with back of knife, press into flutes.

10. Brush top with beaten egg or milk, decorate with leaves of dough.

11. Bake in 425° oven for 25-30 minutes.

TO SERVE: Hot with vegetables or cold with salad

TO VARY: Omit the apple – add a diced carrot instead.

TO STORE: In a cool place if serving cold.

*PIE CRUST
1 1/2 cups all-purpose flour
pinch salt
6 tablespoons shortening
approximately 2 tablespoons cold water

Sift the flour and salt, rub in the shortening, and mix to a rolling consistency with the cold water.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 11967

Chicken Terrine De Luxe

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chicken_terrine_de_luxe

Cooking time: 1 hour for stock, 1 1/2 hours for terrine
Preparation time: 30 mins.
Main cooking utensils: saucepan, 2-lb. loaf pan, pan for water
Oven temperature: 300-325°F.
Oven position: Center

For 8-10 servings you need:
3 1/2 – 4 lb. roasting chicken with the giblets *
seasoning
bouquet garni
1/2 lb. lean ham
2/3 blanched almonds
3 tabelspoons brandy
1/4 cup whipping cream
1/4 cup butter

*Omit the giblets for milder flavored stock.

1. Cut the raw chicken flesh from the bones: keep the chicken skin.

2. Simmer the bones and giblets with seasoning, bouquet garni, and water to cover in the pan for 40 minutes.

3. Remove lid, boil until only 2/3 cup stock is left. Strain carefully.

4. Cut the breast into neat slices, grind all the rest of the meat with the ham.

5. Blend with half the stock, coarsely chopped nuts, brandy, cream, and seasoning.

6. Spread a generous layer of butter over the sides and bottom of the tin.

7. Arrange a third of the sliced chicken and stock on this then half the ground mixture.

8. Add another third of the sliced breast and stock and the rest of the ground mixture.

9. Top with the last of the sliced chicken, stock, chicken skin, and butter.

10. Cover with foil, stand in a pan of col water and cook at temperature given.

11. Remove from the oven, put a weight on top, leave to cool; if any stock rises to top of the pan pour this away. Remove chicken skin when cold. Serve sliced with toast and salad.

Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1972

Californian Jello Ring

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californian_jello

Cooking time: few mins. to dissolve gelatin
Preparation time: 10 mins. plus time for prunes to plump
Main cooking utensil: bowl, saucepan

For 4 servings you need:
2 cups boiling water
1 cup dried prunes
1 envelope unflavored gelatin
Juice of 1/2 lemon
sugar substitute to taste

Decoration:
vanilla ice cream or
fruit snow, see Card 28
2 oranges

Approximate calories:
Prunes – 225 for 1 cup
Gelatin – 34 for 1 envelope
Ice cream – 100-150 for 1/2 cup
Oranges – 70 for 1 medium

1. Pour the 2 cups boiling water over the prunes. Leave for several hours to stand until plump, then drain, reserving the liquid.

2. Pit most of the prunes and cut into halves or quarters. Save a few for decoration.

3. Soak gelatin in 1/3 cup of the prune liquid, dissolve in bowl over hot water.

4. Mix together with lemon juice and enough prune juice to give 2 cups. Stir in sugar substitute to taste.

5. Add prunes and pour into mold rinsed in cold water.

TO SERVE: Turn out of the mold by dipping for 30 seconds in warm water. Arrange segments of orange around. Fill center with ice cream or fruit snow, Card 28, and top with prunes. Slimmers should avoid ice cream or have a very limited quantity.

TO VARY: Use strained boiling tea in place of water.

TO STORE: In refrigerator before being filled with ice cream.

* Fruit Snow (from Card 28)
This is another very low calorie dessert. Cook fruit with a minimum of water and sugar substitute to taste. When a smooth purée (it can be sieved, beaten with a wooden spoon or puréed in a blender), allow to cool. To each 1 1/4 cups of purée, fold in 1 very stiffly beaten egg white.

© Copyright Paul Hamlyn Ltd. 1967

Australian Lamb Casserole

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australian_lamb

Cooking time: 1 3/4 hours
Preparation time: 15 mins
Main cooking utensils: skillet, casserole
Oven temperature: 325-350°F
Oven position: Center

For 4-6 people you need:
2 lb lamb rib chop
3 tablespoons oil
1 large onion
3 tomatoes
1 small can carrots
1 tablespoon tomato paste
2/3 cup white wine
2/3 – 1 1/4 cups stock or water and chicken bouillon cube seasoning
1/4 cup stuffed olives
2 teaspoons cornstarch
1 tablespoon water

1. Fry the chops in oil until brown on both sides.

2. Place in a casserole, and fry the sliced onion.

3. Add this to the casserole with the quartered tomatoes, drained carrots, tomato paste, wine, stock, and seasoning.

4. Cover and cook for 1 3/4 hours.

5. Add the olives and heat through for 5 minutes before serving.

TO SERVE: Thicken the liquid with the cornstarch blended with the cold water. Serve remainder of the bottle of wine at the table.

TO VARY: This combination of flavors could be used for veal or pork chops.

TO STORE: In the refrigerator; reheat thoroughly.

NOTE: If using fresh carrots, these should be sliced to make certain they are tender by the time the meat is cooked. Loin chops can be used in the place of rib chops.

Printed in Canada © Copyright Paul Hamlyn Ltd. 1967

Easter Egg

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easter_egg

Cooking time: few mins.
Preparation time: 20 mins.
Main cooking utensils: double boiler 2 1 1/2 pint bowls.

Cake:
1 3/4 lb semi-sweet chocolate pieces
2/3 cup sweetened condensed milk
1 tablespoon rum flavoring
1 cup chopped almonds or hazelnuts or 2 cups fine cake crumbs
2 dessert apples, peeled, cored, and chopped

Coating and decoration:
1 1/2 cups semi-sweet chocolate pieces, melted*

Butter icing:
1/4 cup butter
3/4 cup sifted confectioners’ sugar
few drops vanilla extract

*Always melt chocolate over hot, not boiling, water otherwise it loses its gloss.

1. Melt chocolate pieces in the top of a double boiler.

2. Add sweetened condensed milk and mix until smooth. Remove from heat and beat until cool.

3. Add flavoring, nuts or crumbs, and apples

4. Beat well.

5. Remove and reserve scan 1/4 cup of the mixture.

6. Divide remainder between the greased bowls and smooth over tops.

7. Leave for 2 hours to cool and set.

8. Turn both halves out and use a little of the reserved mixture, softened to coat the flat sides and press together to form an egg shape. Pile remaining chocolate mixture, on top so point of egg is shaped.

9. Leave to cool for 10 minutes.

10. Coat egg twice with melted chocolate.

1.. When set, pipe with butter icing made by creaming ingredients together and decorate as wished.

TO STORE: This will keep in the refrigerator for 1-2 days.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Pork Sausage Croutes

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pork_sausage_croutes

Cooking time: 15 mins.
Preparation time: few mins
Main cooking utensils: skillet, broiler pan, or toaster

For 6 people you need:
12 pork sausages
3 slices bacon
2 tomatoes
2 dessert apples
little shortening
6 rounds bread

1. Prick and fry the sausages until golden brown – they should be friend without extra fat.

2. When cooked put onto a hot dish and keep warm.

3. Cut each bacon slice into halves, roll and secure with a wooden toothpick and fry with little or no shortening until crisp, put with the sausages.

4. Slice the tomatoes – do not cook.

5. Fry the cored, sliced apples in the hot fat until golden brown on either side.

6. Toast the bread (or fry if preferred).

7. Put the sausages on top of the bread, then rings of apple and tomato; garnish with parsley.

8 Arrange bacon rolls around dish.

TO SERVE: Hot with baked beans or mashed potatoes and a green vegetable.

TO VARY: Spread the bread with a little mustard or chutney after toasting.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967