Tag Archives: tested recipe insitute

Beef Tongue with Sauce – Raisin Sauce


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

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.

Published by – COOKINDEX – Division of H.S. Stuttman Co. Inc. New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Party Sandwich


1 small round loaf Italian bread
Softened butter or margarine
Ham and Celery Filling, see below
Curried Egg Filling, see below
2 tomatoes, thinly sliced
Avocado Filling, see below
Cream cheese, about 1/2 lb.
Light cream
Sliced stuffed olives
Springs of parsley

Cut loaf, crosswise, into four thick slices. Spread each slice with butter. Spread bottom sliced with Ham and Celery Filling. Top with second bread sliced; spread with Curried Egg Filling. Top with slices of tomato and third bread slice. Spread with Avocado Filling; top with remaining bread slice. Mash cream cheese; stir in enough cream so cheese will spread easily; beat until smooth. Spread on top and sides of loaf. Garnish with olive slices and parsley. Cut into wedges to serve. Makes about 12 servings.

HAM AND CELERY FILLING: Combine 1 cup ground cooked ham, 1/2 cup chopped celery and enough mayonnaise to moisten.

CURRIED EGG FILLING: Combine 4 finely chopped hard-cooked eggs, 1/2 teaspoon curry powder and enough mayonnaise to moisten.

AVOCADO FILLING: Mash 2 fully-ripe avocados; add 2 tablespoons highly-seasoned French dressing. String until well blended.

Published by – COOKINDEX – Division of H.S. Stuttman, Co. Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc. New York



3 eggs, well beaten
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon orange extract
1/2 teaspoon almond extract
2 cups sifted all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon butter or margarine
Fat or cooking oil
Confectioners’ sugar, sifted

Mix eggs with next 4 ingredients, in a bowl. Beat with an electric mixer or rotary egg beater until eggs are light in color; set aside. Sift together flour and baking powder. Mix in butter by rubbing flour and butter together between the fingertips until the butter is coated with flour and resembles a coarse meal. Turn into egg mixture and stir to blend well. Turn out on to a floured board and knead to make a smooth but soft dough.

Melt fat in a deep fryer or kettle to a depth of 1 1/2 to 2 inches, heat to 375°. Meanwhile, divide dough into 3 equal pieces. Roll out one piece into a rectangle 4 12 to 12 inches, using flour as needed. Cut with a sharp knife into strips about 3/4 to 6 inches. Knot each strip or twist and seat ends to form a ring. Repeat with remaining two pieces. Drop, a few strips at a time, into hot fat. Fry 4 to 5 minutes or until golden brown, turning once to brown evenly. Drain on absorbent paper. Sprinkle with confectioners’ sugar. Makes about 3 dozen cookies.

Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York

Rhubarb Whip


1 1/2 pounds rhubarb
1/4 cup water
3/4 cup sugar
2 egg whites
1/8 teaspoon salt

Wash and dice rhubarb. Place in a saucepan with water and sugar. Simmer, stirring occasionally, 12 to 15 minutes, or until rhubarb is tender. Remove from heat. Meanwhile, whip egg whites with salt until stiff but not dry; fold into rhubarb and chill. Garnish with whipped cream, if desired. Makes 6 servings.

Coffee Delight

1/2 pound marshmallows
1 cup hot, strong coffee
1 cup heavy cream, whipped

Put marshmallows and coffee in the top of a double boiler. Stir over hot water just until marshmallows are melted. Cool mixture thoroughly. Fold in whipped cream. Turn into sherbet glasses; chill well. Sprinkle with nutmeg just before serving. Makes 6 servings.

Published by – COOKINDEX- Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Prune Whip


Prune Whip

2 egg whites
1/4 tsp. salt
1/4 cup sugar
2 Tbsp. lemon juice
1 1/2 cups pureed, cooked prunes
1 tsp. vanilla

Whip egg whites with salt until very foamy. Gradually add and beat in sugar, a tablespoon at a time; continue to beat until egg whites form soft shiny peaks. Combine remaining ingredients; fold into egg whites. Spoon whip into dishes; chill. Serve with Soft Custard and garnish with maraschino cherries, if desired. Makes 4 to 6 servings.

Baked Prune Whip

Prepare Prune Whip as directed, above. Turn mixture into a greased baking dish. Set in a pan of hot water; bake in a low oven, 300°. 25 minutes, or until a sliver knife inserted in whip comes out clean. Serve as above. Makes 4 to 6 servings.

Plum Duff

3 cups pitted, fresh, or drained canned plums
1/2 cup sugar
Butter or margarine
1 cup all-purpose flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1/2 cup shortening
1 egg, beaten
1/4 cup milk

Arrange plums in a greased 8-inch square baking dish. Sprinkle with the 1/2 cup sugar and dot with butter. Sift together flour and next 3 ingredients; cut in shortening, using 2 knives. Combine egg and milk. Stir into flour mixture; blend well. Spread mixture evenly over plums. Bake in a moderately hot oven, 375°, 40minutes or until brown. Serve warm with cream, if desired. Makes 6 to 8 servings.

Published by – COOKINDEX_ Division of H.S. Struttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Corned Beef and Cabbage


4 pounds corned beef brisket
Cold water
6 medium-sized potatoes
1 small head cabbage

Put beef in a large sauce pot; cover with cold water. Cover sauce pot and bring to boiling over high heat. Reduce to medium and cook 2 1/2 hours, or until beef is almost tender. Scrub potatoes and pare a ring around center of each (see picture). Cut cabbage into sixths. Put cabbage and potatoes in sauce pot with beef. Bring to boiling and cook, covered, 1 hour longer, or until meat is tender. Makes 6 servings.

Corned Beef Casserole

1 can (10 1/2 oz.) cream of asparagus soup
1/3 cup milk
1/8 teaspoon rosemary
2 cups cooked, cut green beans
2 cups cooked, diced potatoes
1 can (12 oz.) corned beef

Set oven for moderate, 350°.

Mix together soup, milk, rosemary, green beans and potatoes in a bowl. Divide among 4 individual casserole dishes.

Cut corned beef into cubes and divide equally among casseroles. Bake 20 to 25 minutes or until sauce bubbles. Garnish with parsley, if desired. Makes 4 servings.

Published by – COOKINDEX- Division of H.S. Stuttman Co.,Inc., New York ©Copyright 1956 Tested Recipe Institute, Inc. New York

Spaghetti with Meat Balls – Half Hour Sauce


1/4 cup minced onion
1 clove garlic, minced
1/4 cup olive oil or cooking oil
2 cans (6 oz. ea) tomato paste
3/4 cup water
1 can (29 oz.) tomatoes
1 bay leaf
1 1/4 tsp. salt
1/2 cup minced onion
1 1/2 lb. ground beef
1/8 tsp. pepper
1/4 tsp. marjoram
1/3 cup minced parsley
1 egg, slightly beaten
1 slice bread, coarsely crumbled
Hot cooked spaghetti
Grated Parmesan cheese

Sauté the 1/4 cup onion and garlic in 1 tablespoon of the olive oil until lightly browned. Put into a sauce pot. Add tomato paste, water, tomatoes, bay leaf and 1/4 teaspoon of the salt. Bring the mixture to a boil; reduce heat to low and simmer.

Meanwhile, heat another tablespoon oil in the skillet. Add the 1/2 cup onion; cook, stirring occasionally, until soft. Combine the onion, remaining 1 teaspoon salt, beef and next 5 ingredients. Shape meat mixture into bite-size balls. Heat the remaining oil in the skillet. Brown the meat balls in the oil, turning often to brown evenly. Add browned meatballs to the sauce. Cook sauce with meat balls 3/4 hour longer or until sauce has thickened and meat balls are cooked. Stir sauce occasionally. Arrange spaghetti on a platter. Spoon sauce over it and arrange meat balls around outer edge of platter. Serve with grated Parmesan cheese. Makes 8-10 servings.

Half Hour Sauce

Mince 1 garlic clove and chop 1 medium onion; brown in 2 Tbsp. olive oil. Add contents of 2 cans (8 oz. ea.) tomato sauce, 3/4 cup water, 1/2 tsp. oregano. Simmer sauce over low heat, stirring occasionally, about 30 minutes. Makes about 1 cup.

Published by – COOKINDEX – Division of H.S. Stuttman Co. Inc, New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Christmas Candle Salad


1 1/2 envelopes ( 1 1/2 tablespoons) unflavored gelatin
1/3 cup cold water
2 cups canned cranberry juice cocktail
4 ripe bananas
8 salted almonds
Salad greens

Soften gelatin in cold water. Heat cranberry cocktail to boiling; add to gelatin and stir to dissolve gelatin. Pour into 8 small, star-shaped molds. Chill until firm; unmold. Cut out and remove a small circle from center of each star the same diameter as the bananas. Peel bananas; cut in halves, crosswise. Insert 1/2 banana in center of each of each star as shown. Top each “cancdle” with a salted almond for a “flame”. Add a little mayonnaise to look like melted wax. Serve on salad greens with mayonnaise. Makes 8 servings.

Cherry and Banana Mold

Dissolve the contents of 1 package (3 ounces) lemon-flavored gelatin in 1 cup of boiling water; add and stir in 1 cup cold water. Chill gelatin, stirring often, until thick but not set. Fold in 1/2 cup well-drained, halved, canned pitted black cherries and 1 cup sliced ripe banana. Turn into 1-quart mold; chill until firm. Unmold, garnish with salad greens and serve. Makes 4 to servings.

Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York




2 1/2 cups firmly packed brown sugar
Pinch salt
1 tablespoon light corn syrup
1 tablespoon butter or margarine
3/4 cup milk
2 teaspoons vanilla
Whole walnut meats

Combine first 5 ingredients in a deep saucepan. Place over low heat; cook, stirring constantly, until sugar dissolves. Then cook, without stirring, to 238° on a candy thermometer or until a little of the syrup forms a soft ball when dropped in cold water. Remove from heat; cool mixture at room temperature, without stirring, to 110° or until the bottom of the pan feels lukewarm to the inside of the wrist.

Add vanilla to the mixture and beat with a wooden spoon until it holds its shape. Turn into a greased pan 8 x 8 inches. Mark the top in 1-inch squares and press a walnut in each square. Cut when cool. Makes about 1 pound.

Marshmallow Puffs

Heat light cream about 3/4 inch deep in the top of a double boiler. Add vanilla to taste. Dip marshmallows, a few at a time, into the cream until outsides are coated with cream and softened. Then roll marshmallows in finely ground pecans or shredded coconut. Flatten slightly and chill.

Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc., New York

Holiday Eggnog


Holiday Eggnog

6 eggs separated
1 pin brandy or whiskey
1/3 cup dark rum
1 pint chilled milk
3/4 cup sugar
1 pint chilled heavy cream whipped

Beat egg yolks until thick. Slowly add and beat in brandy and rum. Stir in milk. Whip egg whites until very foamy. Gradually add and beat in sugar; beat just until egg whites form soft, shiny peaks. Fold egg whites into brandy mixture; fold in cream. Chill. Serve in a chilled bowl; sprinkle with nutmeg. Makes about 24 servings.

Golden Eggnog

6 eggs, separated
3/4 cup sugar
1 quart chilled milk
1 tablespoon vanilla
1 pint chilled heavy cream, whipped

Whip egg whites until very foamy. Gradually add and beat in sugar. Beat just until egg whites form soft, shiny peaks. Beat egg yolks until thick. Fold in egg whites. Slowly stir in milk and vanilla. Fold cream into egg mixture. Chill. Serve in a chilled bowl; sprinkle with nutmeg. Makes about 24 servings.

Published by -COOKINDEX_ Division of H.S. Stuttman Co., Inc. New York. ©Copyright 1958 Tested Recipe Instituted, Inc., New York.