Tag Archives: vintage recipe cards

Cheese Scotch Eggs and Cheese And Date Pasties

Cooking time: 10-15 mins
Preparation time: each about 20 mins.
Main cooking utensils: saucepan, deep fat pan, 2 1/2- 3-in. cutter, baking sheet
Oven temperature: 475°F.
Oven position: above center

To make 4 Scotch eggs:
4 eggs
6 tablespoons flour
1 1/2 cups grated Cheddar cheese
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
pinch cayenne
1 egg
1-3 tablespoons milk

Coating:
Crips bread crumbs
fat for frying

To make 12 Pasties:
1/4 lb. frozen puff pastry
18 dates, chopped
1 cup grated cheese
pinch nutmeg

Cheese Scotch Eggs:

1. Hard-cook the eggs, then shell.

2. Mix the flour with the finely grated cheese and all of the other ingredients except the crisp bread crumbs.

3. Use just enough milk to bind the mixture.

4. Divide this into four and roll each portion around an egg with damp fingers.

5. Coat evenly in the bread crumbs.

6. Fry in hot fat for approximately 2 minutes – do not overcook.

7. Drain on paper towels.

Pasties:

1. Roll out the pastry and cut into 12 rounds.

2. Mix dates, grated cheese and nutmeg together, and place a little on each round.

3. Damp edges of pastry and bring to center, pinching firmly.

4. Place on baking sheet with joins underneath, make 3 slashes across the top of each pastry, and brush with water; bake until crisp and brown.

TO SERVE: With salad; cheese and date pasties may also be served as a dessert.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Apple Cake

2 Replies

Cooking time: 1 hour
Preparation time: 20 mins.
Main cooking utensil: 7-in. spring form pan
Oven temperature: 375-400°F
Oven position: center

For 8 servings you need:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup margarine or lard
1/2 cup sugar
1 egg (optional)
2 medium dessert apples
milk to mix

Topping:
little brow sugar(optional)

1. Sift flour and baking powder.

2. Rub in margarine or lard until the mixture is like fine bread crumbs.

3. Add the sugar and the egg if used.

4. Peel the apples, cut into neat dice, add to the cake, and mix well.

5. Stir in enough milk to give a slow dropping consistency, i.e. the spoon needs a hard shake before mixture drops back into the bowl.

6. Put into the greased pan.

7. Bake for 1 hour at 375-400°F or until firm to the touch; if the outside is browning too much reduce the heat slightly.

8. Turn out carefully, top with sugar.

TO SERVE: This is an ideal cake for a picnic for it carries well. It is not over sweet and it has a moist texture.

TO VARY: Add a little spice and currants.

TO STORE: Should be eaten fresh.

Printed in Canada ©Copyright Paul Hamlyn Ltd 1967

Lookit! I’m A Pieathlete!

17 Replies

I know, it’s weird. I don’t normally write posts on this blog. I just fill your inbox and Facebook feed with horrors from your childhood and long lost favorite dishes that should stay lost. But every so often an opportunity comes along that cannot be missed. Case in point, Yinzerella‘s Pieathalon challenge. She asked a group of retro food bloggers to submit pie recipes from a bygone era, then she randomly drew out and assigned pies to each of us. Our challenge was to whip up the pie and post about it. I’ll confess that I was a bit mean spirited in my submission as I sent in Prune Whip Pie. I’m pretty sure the blogger who got my recipe was horrified to discover such a thing existed.

As fate would have it, I got Yinzerella’s submission of Peach Pizza Pie. Without even looking at the image or the recipe I was pretty sure she’d sent me something nearly as horrible as Tuna and Pear Pizza. However, it turned out she’s not as mean as I am. (I still like her anyway.)

Peach Pizza Pie
1/2 cup butter or margarine
1/4 cup sifted confectioners’ sugar
1 cup sifted all-purpose flour
2 tablespoons cornstarch
2 tablespoons granulated sugar
1/4 teaspoon mace
2/3 cup orange juice
1/2 cup red currant jelly
1 1-pound 13 ounce can sliced peaches, well drained

Crust: Cream together butter or margarine and confectioners’ sugar. Blend in flour to make a soft dough.

Lookit! It’s a ball of dough!

Pat evenly onto bottom and sides of 12-inch pizza pan; prick well with fork. Bake in moderate oven (350°) for 15 to 20 minutes.

Heh. Heh. They said prick.

Filling: Combine cornstarch, granulated sugar, and mace in a small saucepan.

Lookit! I can follow simple directions.

Stir in orange juice; add jelly. Cook and stir till mixture thickens and boils; cook 2 minutes more. Cool slightly.

Had to use the fancy foreign stuff. That makes it gourmet.

Arrange peaches in single layer in baked shell, forming circles, on inside the other.

These were more hunks than slices. Whatever.

Spoon glaze over. Chill. Trim with whipped cream. Makes 10 to 12 servings.

Sooooo fancy.

So easy recipe, no? Sure. Buy how did it taste? As one would expect from a recipe book published in 1966 that sold for $1.95, it was pretty meh. It tasted like peaches, with some glaze on a not very good pseudo-shortbread crust. It would have been easier to just dip the peaches in jelly and spritz them with whipped cream. And less dishes to do!

Checkout the other Pieathalon bloggers!
Yinzerella
Dinner is Served 1972

The Velveteen Lounge Kitsch-en Web Series

Saucy Cherie at cookbookcherie.wordpress.com

Our old friend Dr. Bobb of Dr. Bobb’s Kitschen

Yesterday’s Menus

Ashley at A Pinch of Vintage

Bittersweet Susie

Battenburgbelle
Kelli from Kelli’s Kitchen

Erica Retrochef from Retro Recipe Attempts

Taryn from Retro Food For Modern Times

Jenny of Silver Screen Suppers

Clara at Heritage Recipe Box

Poppy of Grannie Pantries (And yeah I really thought at first it was Grannie Panties and was really excited!)

S.S. of A Book of Cookrye

RetroRuth from Mid-Century Menu

Pride Of The Bayou

1 Reply

1/2 cup drained, canned mushrooms
1 ounce thinly sliced onion
1/2 teaspoon rosemary leaves
1/4 teaspoon Worcestershire sauces
1/4 teaspoon salt
1/8 teaspoon basil leaves
1/8 teaspoon fennel seed
2 to 3 drops of hot sauce
Dash of white pepper
1/2 cup evaporated skimmed milk
1/4 cup clam juice
1 slice enriched white bread, crumbed
4 ounces cooked king crabmeat or other shellfish
1 tablespoon imitation (or diet) margarine
1 teaspoon brandy extract
Parsley sprig

Combine first 9 ingredients in non-stick skillet. Cook over low heat, until onion is tender. Combine milk, clam juice, and crumbs in top of double boiler. Cook over boiling water, 10 minutes, or until thickened. Add mushroom mixture and crabmeat; mix well. Cook 5 minutes longer, or until well heated. Add imitation margarine and brandy extract; stir until margarine is melted. Pour in soup bowl; garnish with parsley sprig. Makes 1 luncheon serving.

Impromptu Party Seafood

Frankfurter Pie

1 Reply

4 slices enriched white bread
4 cups sauerkraut (2 cans; 1 pound each), drained
1 medium dill pickle, chopped
1/4 medium green pepper, chopped
1/4 cup prepared mustard
2 tablespoons chopped pimento
1 pound frankfurters (see Note)
Mustard Sauce^*

Cut each bread slice diagonally in half and flatten with rolling pin. Line a 9-inch pie plate. In saucepan, combine sauerkraut, pickle, green pepper, mustard and pimiento. Cook over moderate heat, 10 minutes. Broil frankfurters, about 3 inches from source of heat, 4 minutes. Reserve 4 whole frankfurters; cut remaining frankfurters into 1-inch chunks. Add chunks to sauerkraut mixture; mix well. Spoon mixture over bread. Slice remaining frankfurters in quarters and arrange over sauerkraut. Bake a t 350°F (moderate oven) for 15 minutes. Serve hot with Mustard Sauce, if desired. Divide evenly. Makes 4 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.
^*See Sauces, Preserves, Dressings; Card #15

Chocolate “Pie”

2 Replies

2 slices enriched white bread toasted and made into crumbs
1 envelope unflavored gelatin
Artificial sweetener to equal 6 teaspoons for sugar, divided
1/4 teaspoon salt, divided
2 medium eggs, separated
2 cups skim milk
1 tablespoon chocolate extract
1/2 teaspoon vanilla extract
1/2 teaspoon imitation butter flavoring
Green and red food coloring

Press crumbs on bottom and sides of 8-inch pie pan. Bake at 350°F, 10 minutes, until browned. Cool. Combine gelatin, sweetener to equal 4 teaspoons of sugar, and 1/8 teaspoon salt in saucepan. Beat yolks slightly; mix with milk. Add yolk mixture to gelatin mixture. Cook over low heat stirring constantly, until gelatin is dissolved. Remove from heat. Stir in extracts, butter flavoring, and food coloring to make mixture chocolate brown. Cool, stirring occasionally. Spoon into crust. Chill until set. Beat egg whites until frothy. Add remaining sweetener and remaining salt. Beat until mixture stands in peaks. Spoon on pie in 4 equal mounds. Broil until meringue is lightly browned. Serve at once or well chilled. Divide evenly. Makes 2 servings. (Weight Watchers^® Members: Supplement as required.)

Ring of Gold

Quick Tostados

2 Replies

1 pound ground beef
1/2 cup chopped onion
1 tablespoon taco sauce
8-ounce can tomato sauce
1/2 cup water
Salt and pepper
3 cups corn chips
2 1/2 cups shredded lettuce
1 1/24 cups shredded Jack cheese
1 1/4 cups chopped tomato
1 Avocado, sliced
1/2 cup sliced ripe olives
2/3 cup sour cream

Brown beef in a skillet; drain off fat. Add onions, taco sauce, tomato sauce and water; mix thoroughly and simmer 10 minutes. Adjust seasoning with salt and pepper. Assemble salads: spread 2/3 cup corn chips on individual plates. Arrange meat mixture, lettuce, cheese, tomatoes, avocado and olives over chips. Garnish with a dollop of sour cream. NOTE: Just for fun, place ingredients in separate dishes and let each person assemble his own tostado.

Serves 5
Preparation time: 30 min.
Approximate calories per serving: 450

SUGGESTED MENU
Quick Tostados
Refried Beans
Fresh Fruit Platter

Jack-In-The-Box-Cakes

1 Reply

Cooking time: 1 1/2 hours
Preparation time: 40 mins.
Main cooking utensil: 7- or 8-in. square cake pan
Oven temperature: 350°F
Oven position: Center

For 9 servings you need:
Cake: See Card 6

Honey Royal Icing:
1 egg white
1 3/4 cup sifted confectioners’ sugar
1 teaspoon clear honey

Decoration:
various ribbons
9 pipe cleaners
9 novelties

1. Make cake as directed on Card 6.

2. Bake for time and temperature given, until firm to the touch then allow to cool; store until ready to use.

3. Cut into 9 equal-sized squares.

4. For the royal icing, beat egg white with confectioners’ sugar until white and shiny, beat in honey.

5. Secure ribbon around cakes with a little icing, then pipe or spread most of the icing around top of each cake.

6. Wind pipe cleaners around a pencil to get the effect of springs, press on end into the cake.

7. Put a little royal icing on base of each head and press onto springs.

TO SERVE: Ideal for children’s party.

TO VARY: Use a softer type of glacé instead of royal icing.
If toys are unattainable, make some from almond paste, see Card 9, or fondant butter icing, see Card 27, and form into faces. Paint with food coloring.

TO STORE: In an airtight tin.

Vintage Recipe Cards

Where Food Photography Comes To Die

Tag Archives: vintage recipe cards

Cheese Scotch Eggs and Cheese And Date Pasties

Apple Cake

Lookit! I’m A Pieathlete!

Pride Of The Bayou

Impromptu Party Seafood

Frankfurter Pie

Chocolate “Pie”

Ring of Gold

Quick Tostados

Jack-In-The-Box-Cakes

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