Tag Archives: vintage recipes

Rice and Fruit Gateau

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Cooking time: 45 mins.
Preparation time: 20 mins. plus time to set
Main cooking utensil: saucepan

For 4-6 servings you need:
½ cup rice (preferably long grain)
1¼ cups water
2½ cups milk
¼ teaspoon vanilla extract
¼ cup sugar
⅔ cup seedless raisins
⅓ cup seedless white raisins
3 tablespoons rum or brandy
⅓ cup candied peel
⅔ cup whipping cream

Topping:
⅓-½ cup cherry jam or fruit pulp

  1. Cook the rice in the boiling water for 5 minutes, drain.
  2. Put into the milk with the vanilla and sugar and cook over a low heat until soft, stir from time to time.
  3. Allow to cool, cover to prevent a skin forming.
  4. Meanwhile soak the fruit in the rum or brandy.
  5. Add the fruit to the rice together with finely chopped candied peel.
  6. Finally fold in the stiffly beaten cream
  7. Spoon into a mold, leave for several hours.

TO SERVE: Turn out and top with the jam or fruit pulp

TO VARY: Add diced fresh fruit instead of dried fruit.

ADVANCED PREPARATION: Improved by making well beforehand.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

oie salée (Salted Goose)

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salted goose

ingredients:
1 teaspoon saltpeter
2 Tablespoons sugar
2 handfuls mixed parsley and chervil
2 Tablespoons salt
10- to – 12-pound goose, washed and singed
20 juniper berries
4 bay leaves
1 sprig thyme or ½ teaspoon dried
10 cloves
nutmeg
a few calf’s bones
3 onions
½ celery root

instructions:

1. Mix the saltpeter, sugar, and a handful of the chopped chervil and parsley, and a tablespoon of salt in a bowl. Rub the goose inside and outside with this mixture.
2. Place the remaining salt, juniper berries, bay leaves, thyme, cloves, and a little grated nutmeg at the bottom of a large dish. Place the goose on top and cover it with another dish. Top with a heavy weight to compress the goose. Refrigerate in this position for 4 days, turning the goose every day.
3. On the fifth day, place the bird in a stewpan with the calf’s bones, onions, the second handful of chervil and parsley, and the celery root. Cover with water and cook for 2 hours.

In Sweden, this traditional festive dish is always served with braised, mashed red cabbage.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Beefsteak Tartar (Tartar beefsteak)

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Beefsteak Tartar

4 servings

You will need:
1 lb beef fillets
salt and pepper
1 tablespoon oil

Garnish:
1 onion, chopped
parsley
little minced pickles
2 anchovy fillets
1 teaspoon capers
1 teaspoon paprika
4 egg yolks

Remove the skin from the meat.

Chop it with a sharp knife. Season with salt and pepper.

Knead the meat with a little oil, and form into 4 flat thin patties.

Make lines on the surface with the back of a knife. Place the egg yolks in the centre of the meat patties.

Garnish attractively with chopped onion, parsley, minced pickles, anchovies, capers and paprika.

©️ Shufunotomo Co., Ltd., Japan 1972

German Chocolate Treats

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Brownie Cheesecake

1 package of our German chocolate brownie mix
1 egg
1 teaspoon water
2 packages (8 ounces each) cream cheese, softened
2 eggs
¾ cup sugar
2 teaspoons vanilla
2 cups dairy sour cream
¼ cup sugar
1 tablespoon vanilla

Heat oven to 350°. In large mixer bowl, blend Brownie Mix, Coconut Frosting Mix, 1 egg and the water on low speed until mixture is crumbly. Press evenly in ungreased baking pan. 13x9x2 inches.

Beat cream cheese, 2 eggs, ¾ cup sugar and 2 teaspoons vanilla until smooth and fluffy. Spread over brownie mixture. Bake 20 to 25 minutes. Mix sour cream, ¼ cup sugar and 1 tablespoon vanilla until smooth. Spread over cheesecake. Cool. Refrigerate at least 8 hours. 20 servings.

Brownie Sandwiches

Prepare our German chocolate brownie mix as directed on package except – spread batter in greased jelly roll pan. 15½x10½x1 inch. Bake 15 to 20 minutes. Cool.

Prepare Coconut Frosting Mix as directed on package; spread over half the brownies. Cut brownies into 2 sections. With large spatula, lift unfrosted section and place over frosted brownies. Cut into bars 2½x2 inches. 15 servings.

©️Copyright 1971 by General Mills, Inc. All Rights Reserved. Printed in U.S.A.

Spanish Deviled Eggs

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Cook ¼ cup chopped onion and 2 tablespoons chopped green pepper in 2 tablespoons butter or margarine till tender; blend in 1 tablespoon all-purpose flour. Add: one 16-ounce can tomatoes, cut up; 1 teaspoon sugar; ¼ teaspoon salt and dash pepper. Cook and stir till bubbly. Pour into 4 individual casseroles. Arrange 3 Deviled Egg halves in each. Combine ½ cup fine dry bread crumbs and 2 teaspoons melted butter or margarine; sprinkle over eggs. Bake in 425° oven for 15 minutes. Makes 4 servings.

Deviled Eggs: Halve 6 hard-cooked eggs lengthwise; remove yolks and mash. Blend in ¼ cup mayonnaise or salad dressing, 1 teaspoon vinegar, 1 teaspoon prepared mustard, dash salt and dash pepper. Refill the egg whites with yolk mixture.

CHEESE SOUFFLÉ

Melt 6 tablespoons butter or margarine, blend in ½ cup all-purpose flour, ½ teaspoon salt, and dash cayenne. Add 1½ cups milk all at once. Cook and stir till thickened and bubbly. Remove from heat;. Add 12 ounces sharp cheddar cheese, shredded or diced. Stir till cheese melts. Beat 6 egg yolks till thick and lemon-colored. Slowly add cheese mixture, stirring constantly. Cool slightly.

With clean beaters, beat 6 egg whites till stiff peaks form (tips stand straight). Gradually pour cheese sauce over beaten egg whites, foling in thoroughly. Pour into ungreased 2-quart soufflé dish. Attach a “collar” to the soufflé dish. (For collar, measure enough foil to go around casserole plus a 2- to 3-inch overlap. Fold foil into thirds, lengthwise. Lightly butter one side . Letting collar extend 2 inches above the top of the casserole. buttered side in, fasten with tape.)

Bake soufflé in 300° over about 1 hour and 20 minutes to 1½ hours or till knife inserted off-center comes out clean. Gently peel off collar, serve soufflé immediately. Makes 6 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Smilin’ Snacks

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Smiling Snacks

1 package (4-serving size) Jell-O brand instant pudding and pie filling, any flavor.
2 cups milk
garnishes

  1. Prepare instant pudding with milk as directed on package for pudding.
  2. Let stand for 5 minutes; then spoon into 5-ounce paper cups.
  3. Make “faces” with gumdrops, jelly beans, raisins, Baker’s Angel Flake coconut, cinnamon candies, miniature marshmallows, cereal or Baker’s chocolate flavor baking chips.

Makes 2 cups or 4 servings.

©️General Foods Corporation 1977 All Rights Reserved

Tuna Spaghetti

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2 tablespoons chopped onion
1 clove garlic, finely chopped
1 tablespoon vegetable oil
1 jar (15½ ounces) spaghetti sauce
1 can (9½ ounces) tuna, drained
¼ teaspoon dried oregano leaves
2 quarts water
1 tablespoon vegetable oil
1 teaspoon salt
7 ounces uncooked vermicelli
½ cup sliced pimiento-stuffed olives
Grated Parmesan cheese (optional)

Cook and stir onion and garlic in 1 tablepoon oil in 10-inch skillet over medium heat until onion is tender. Stir in spaghetti sauce, tuan and oregano. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.

Heat water, 1 tablespoon oil and the salt to boiling in 3-quart saucepan; add vermicelli. Cook until tender, 4 to 6 minutes; drain. Stir olives into sauce mixture; pour on vermicelli. Sprinkle with cheese. 4 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Beer Soup

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COLD BEER SOUP

½ cup currants
½ cup white raisins
Hot water
1 quart beer or ale
⅔ cup sugar
½ cup pumpernickel bread crumbs
1 lemon, sliced
1 orange, sliced
1 stick cinnamon
12 cloves

Cover currants and raisins with hot water and let stand until plump and soft; drain. Add beer and stir in remaining ingredients. Refrigerate 3-5 hours, stirring occasionally. Remove fruit slices, cinnamon, and cloves. Serve in cups or mugs. Garnish with fruit slices if desired.
Yield: About 1 quart.

HOT BEER SOUP

1 quart dark beer
1 tablespoon butter
2 tablespoons flour
1 tablespoon brown sugar
1 lime
1 stick cinnamon
6 cloves
1 pinch nutmeg
⅛ teaspoon cardamon [sic]
3 egg yolks, lightly beaten
Garnish: Hard-cooked egg slices

Pour beer into large saucepan and let stand at room temperature until flat, about 3 hours. Heat until warm; do not bring to simmer; do not boil. Melt butter in skillet; stir in flour and sugar to form paste. Stir into beer. Squeeze juice from lime and add to beer. Add spices; bring to gentle simmer and cook slowly 10 minutes. Remove from heat. Stir in egg yolks. Serve warm, garnished with egg slices if desired.
Yield: About 1 quart.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Hot Dog Pizza

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1 package cheese pizza mix
8 frankfurters
1 green pepper
½ cup grated cheddar or mozzarella cheese

Prepare pizza mix according to package directions. Slice each frankfurter on the diagonal, into 5 or 6 pieces. Arrange over tomato sauce on pizza. Slice green pepper; place around frankfurter slices. Sprinkle with additional cheese. Bake according to time and temperature on package. Makes 5 to 6 servings.

SUGGESTED MENU PREPARATION SCHEDULE

Hot Dog Pizza
Artichokes Lemon Butter
Pickled Green Chiles
Soft Drinks
Fresh Fruit Basket
Oatmeal Cookies

Ahead of time, bake or buy cookies. Used packaged pizza mix (the kind with ingredients for dough and separate can of tomato sauce and cheese).

5:00PM Prepare Pizza dough according to package directions
5:10 Cut off top and tips of artichoke leaves; cook in boiling water
5:20 Slice hot dogs and peppers; arrange on pizza with cheese; bake
5:35 Arrange fruit basket; open chiles
5:40 Make lemon butter
5:50 Drain artichokes; serve with lemon butter
6:00 Bon appetit! Enjoy your dinner

To see what happens when a Steel Town Girl makes this recipe, visit Dinner Is Served 1972!

©️ 1973 Marjon Promotions Inc. All Rights Reserved

Triglie alla Livornese (Mullet Leghorn Style)

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Preparation time: 15 minutes
Cooking time: 50 minutes
To serve: 4

You will need:
1 small onion
1 lb. ripe tomatoes
1 small stick celery
3 tablespoons olive oil
1-2 cloves garlic, peeled
several sprigs parsley
salt and pepper
4 small or 2 medium-sized red mullet*
chopped fresh parsley

*Other fish such as mackerel, grey mullet, or even cutlets or fillets of white fish can be cooked in the same way.

Chop the onion and tomatoes and slice the celery. Heat the olive oil in a saucepan and fry the chopped onion, garlic cloves, sliced celery and parsley for several minutes. When they begin to soften and colour add the chopped tomatoes and salt and pepper. Cover the pan and simmer very gently until pulped, about 30 minutes. Press through a sieve into a shallow flameproof dish and check the seasoning. The sauce should be rather thin so if necessary stir in a little water. Arrange the mullet, previously washed and dried, head to tail in the auce. Cook over low heat until tender, about 20 minutes, basting with sauce frequently. serve hot, in the same dish, sprinkled with freshly chopped parsley.

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