Tag Archives: vintage recipe cards

Batter-Fried Chicken

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batter_fried_chicken

1/4 cup chopped celery
1 small onion, quartered
1 bay leaf
1/2 teaspoon salt
1 (2 /12-3-lb) broiler-fryer, cut in serving pieces
Salad oil for frying

Batter
1 1/2 cups sifted* all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
1 cup milk
1 1/2 tablespoon salad oil

1. In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces.

2. Bring to boiling; cover and simmer 15 minutes. Drain chicken pieces; pat dry with paper towels and let cool.

3. In deep-fat fryer or deep skillet, slowly heat oil (at least 2 inches deep) to 375F on deep-frying thermometer. Also, preheat oven to 300F.

4. Meanwhile make Batter: Sift flour with baking powder, salt, and pepper; set aside.

5. In medium bowl, with rotary beater, beat eggs, milk and oil until combined.

6. Add flour mixture gradually, beating until smooth.

7. Dip chicken pieces in batter, coating evently.

8. Deep fry a few pieces at a time, turning occasionally, 10 to 12 minutes, or until golden brown and tender; drain well on paper towels. Keep browned pieces warm in shallow pan in oven while rest of chicken cooks.

Makes 4 servings.

*Sift before measuring.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Cauliflower à la Kraft

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velveeta_16

Cheese and Vegetable Casserole

2 cups cooked spaghetti
2 cups cooked peas
1 onion chopped
1 green pepper chopped
3 fresh tomatoes
1 cup bread crumbs
Salt and pepper
1 cup grated Kraft American Cheese or Velveeta

Place half the spaghetti in a large baking dish. Mix the peas with the chopped onion and green pepper and place half of it on the spaghetti, following this with half the sliced tomatoes, bread crumbs and seasoning. Repeat with remaining ingredients except cheese. Cover the dish and bake in a moderate oven, 350°, about an hour. Uncover, sprinkle with grated cheese and return to oven for 10 minutes.

Kraft-Phenix Cheese Corporation (Circa 1927)

Box Lunch To Go

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box_lunch_to_go

HAM IN A BUN

1 package (3 ounces) cream cheese, softened
2 teaspoon brown sugar
1/4 teaspoon grated orange peel
2 teaspoons orange juice
6 hard rye or French rolls
1 pound sliced boiled ham
1 package (8 ounces) sliced Swiss Cheese

Blend cream cheese, sugar, orange peel and juice. Cut rolls horizontally in half; spread cut sides with cream cheese mixture. Layer ham and cheese slices on cream cheese mixture. Top with remaining halves of rolls. Wrap each sandwich in plastic wrap or bags. 6 sandwiches.

CEREAL NOUGAT BARS

3 tablespoons butter
32 large or 3 cups miniature marshmallows
4 cups Cheerios, Wheaties, or Kix cereal
1/2 cup coarsely chopped nuts
1/2 cup shredded coconut
4 squares (4 ounces) sweet or semisweet chocolate melted

Butter baking pan, 8x8x2 or 9x9x2 inches. Melt butter and marshmallows over low heat, stirring constantly. Remove from heat. Fold in cereal, nuts and coconut.

Pat mixture evenly in pan with buttered back of spoon. Pour chocolate on top; spread in thin layer. Chill about 1 hour or until set. Cut into bars, 2×1 inch. 32 cookies.

© Copyright 1972 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Steamed Prawn Dumplings (Har Gow)

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steamed_prawn_dumplings

Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4-6 minutes

You will need
2 prawns
2 tablespoons chopped pork fat
pinch salt
1 teaspoon sherry
1 teaspoon gingelly* oil
1/2 teaspoon monosodium glutamate
6 oz. Chinese wheat starch
hot water

Clean the prawns. Cut pork fat and prawns into small pieces and pound them into a paste. Add salt, sherry, gingelly oil and monosodium glutamate, mix well. Put the wheat starch on a board and make a depression in the centre and add hot water drop by drop, mixing until it becomes a paste. Place paste in a basin an steam for 5 minutes. After steaming remove the paste an form into a roll as soon as you can. Cut into 12 pieces. Press each into rounds about 2 1/2-inches in diameter. Divide the prawn paste between them, fold them like a half moon and pinch the edges together into a Dutch bonnet shape. (See photograph.) Steam for 15 minutes and serve hot.

* Blogger’s note: Gingelly oil is another name for sesame oil.

©Shufunotomo Co., Ltd., Japan 1968. English text © Shufunotomo Co., Ltd., Japan 1968

Pork Meat Balls (Char Yuk Yin)

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pork_meat_ball
Preparation time: 20 minutes
Cooking time: 8-10 minutes
To serve: 4

You will need
1 tomato
1 tablespoon tomato ketchup
1 lb. minced pork
1 egg, beaten
1 teaspoon chopped water chestnuts
1 teaspoon chopped bamboo shoots
1 teaspoon chopped fresh ginger
1 teaspoon salt
1 tablespoon sherry
1/4 teaspoon white pepper
1/2 teaspoon monosodium glutamate
1 tablespoon cornflour
peanut oil
1 lettuce

Slash tomato in 8 places not through to the base, (see photograph) and remove the middle part, put in the tomato ketchup. Mix the minced pork with egg, water chestnuts, bamboo shoots, chopped ginger, salt, sherry, pepper, monosodium glutamate and cornflour. Mix well and make 20 small balls. Heat enough oil in a pan and deep fry the balls until done. Place the lettuce on serving dish and place the tomato filled with tomato ketchup in the middle of it. Place the pork meat balls around the tomato as the photograph shows. Dip each ball into tomato ketchup before eating.

Note Do not heat the oil too much in case the meat balls get brown before the meat is cooked. You must make sure the pork is cooked well.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Curried Eggs

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curried_eggs

1 oz. lard
2 medium onions, peeled and chopped
1 level tablespoonful curry powder
1 level teaspoonful curry paste
1 level teaspoonful concentrated tomato paste
2 level tablespoonfuls flour
3/4 pin stock or water
salt and pepper
1 medium cooking apple, peeled and chopped
2 tablespoonfuls mango chutney
6 eggs
8 oz. long grain rice

1. Melt lard and sauté onions for 5 mins. Stir in curry powder and paste. Cook slowly for 5 mins. Stir in the tomato paste and flour. Gradually add the stock, stirring. Bring to the boil, adjust seasoning.

2. Add the apple and chutney. Simmer for about 15 mins. Meanwhile boil the eggs for 8 mins. Cook rice in boiling salted water until a grain just tender when tested between the fingers. Drain. Pile in a ring around the edge of a serving dish.

3. Shell eggs, cut in half lengthwise, and arrange in the centre of rice.

4. Pour curry sauce over. Serve with Mango chutney.

SUGGESTED MENU
8/Salad Caprice Set 1
28/Curried Eggs, Rice, Tomato and Onion Salad Set 2
70/Cinnamon Cherry Flan Set 4

Numbers refer to other Good Housekeeping cards

Serves 4

Creamed Scampi

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creamed_scampi

Cooking time: 10-12 mins.
Preparation time: 10 mins.
Main cooking utensil: frying pan

For 4 people you need:

2 oz. butter
8 oz. scampi, large size*
seasoning
1 oz. flour
1/2 pint single cream
Or top of the milk
lemon juice

To garnish:

chopped parsley OR chives

1. Melt the butter in a frying pan or heat resisting skillet.

2. Toss the scampi in the seasoned flour and fry carefully for 4-5 minutes. Add more butters if necessary and keep shaking the pan. Take care not to over-cook the scampi.

3. Pour in the cream or top of the milk to make a smooth sauce. Cook, stirring all the time.

4. Season with salt and pepper and lemon juice.

5. Garnish with chopped parsley or chives.

TO SERVE: IN the dish if possible or turned out on a hot dish with rye bread or hot toast and lemon wedges.

TO VARY: Cut plaice or sole into small pieces – fry as the scampi.

TO STORE: Do not store scampi for any time after cooking. If using frozen scampi allow to defrost at room temperature.

*often called Jumbo scampi

4.3.73.5.600390144 ©Copyright Hamlyn Group Ltd. 1973

Soupe aux Moules (Mussels with Tomato)

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soupe_aux_moules

Preparation time: 20 minutes
Cooking time: 10 minutes
To serve: 2

You will need:

3 pints ( U.S. 7 1/2 cups) small fresh mussels
1 oz. butter
3 oz. onion, chopped
8 oz. ripe tomatoes
6 tablespoons dry white wine
ground black pepper
fresh chopped parsley

Scrub and scrape the mussels in several changes of cold water, discarding any that fail to shut tightly.

Melt the butter in a wide pan and over a low heat fry the chopped onion for 5 minutes or until soft and golden. Skin and chop the tomatoes and add with wine to the onions. Allow to boil for a minute then put in the prepared mussels. Cover, and cook over quick heat, shaking the pan from time to time, until the mussels open, about 5 minutes. Discard the shells as they open, and serve the mussels immediately with the cooking liquor strained over them.

Season to taste with a little ground black pepper and garnish with a little fresh chopped parsley. Serve with crusty French bread and creamy butter.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamylyn Publishing Group Ltd. 1968

Steamed Omelette (Gee Yuk Jing Dan)

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steamed_omelette

Preparation time: 10 minutes
Cooking time: 10 minutes
To Serve: 4

You will need
4 eggs
2 oz. minced pork
1 teaspoon chopped water chestnuts
1 teaspoon chopped onion
1 teaspoon sherry
1 tablespoon soy sauce
pinch salt
1/4 teaspoon monosodium glutamate
1 1/2 tablespoons water
1/2 teaspoon lard

Separate the egg white and yolk, beat the white and mix with minced pork, chopped water chestnuts, onion, sherry, soy sauce, salt, monosodium glutamate and water. Mix them well, remove the mixture into a deep plate or bowl which has been rubbed with lard. Add the yolk gently to the mixture as the photograph shows. Put the plate or bowl in the steamer and steam for 15 minutes.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Southern Chess Pie

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southern_chess_pie

9-inch unbaked pie shell
1 1/2 cups light brown sugar, firmly packed
2/3 cup butter or regular margarine, softened
4 eggs
1 1/2 teaspoons vanilla extract
1 cup dried currants
3/4 cup coarsely chopped walnuts or pecans
Whipped cream, optional

1. Prepare pie shell. Refrigerate until ready to fill.

2. Preheat oven to 375F.

3. In bowl, with electric mixer at medium speed, beat sugar and butter until creamy.

4. Add eggs, one at a time, beating well after each addition. Stir in vanilla, currants, and nuts.

5. Turn into unbaked pie shell. Bake 40 to 50 minutes, or just until filling is set in center (shake pie gently; center should be firm).

6. Let cool on wire rack. If desired, serve garnished with whipped cream.

Makes 6 to 8 servings.

TO FREEZE UNBAKED PIE SHELLS: Prepare pie shell as recipe directs. Prick pie shell if it is going to be baked without filling. Freezer-wrap, label, and freeze. TO USE SHELLS: Preheat oven to 450F. Remove freezer-wrap. Immediately bake frozen pie shell – about 20 minutes, or until golden brown. Let cool completely on wire rack. Fill as desired. TO BAKE SHELL ALONG WITH FILLING: Remove freezer-wrap. Let stand in refrigerator or at room temperature to thaw. Fill as desired, and bake as specific recipe directs.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.