Tag Archives: vintage recipes

Spicy Sugared Nuts

Preparation time: 15 min.
Cooking time: about 15 min.

Easily-made, this unusual confection is wonderful as a holiday treat. Include it with other candies for a welcome gift.

For about ¾ lb. of candy you will need:
½ cup pure maple syrup or maple blended syrup
½ cup sugar
1 Tbsp. Butter or margarine
½ tsp. Cinnamon
¼ tsp. Ginger
⅛ tsp. each ground cloves and allspice
Dash salt
1½ cups pecans

Preparation:

  1. In medium saucepan, combine syrup and sugar.
  2. Bring to boiling over medium heat, stirring until sugar is dissolved.
  3. Using a candy thermometer, cook syrup without stirring until temperature reaches 236°F or the softball stage.
  4. Remove from heat. Add butter, spices, and salt.
  5. Stir in nuts, then beat with spoon until syrup begins to thicken and becomes slightly creamy in color.
  6. Spread on waxed paper, separating nuts with a fork.
  7. Cook, then store in airtight containers.

© MCMLXXXV MY GREAT RECIPES ALL RIGHTS RESERVED®. PRINTED IN HOLLAND.

Christmas Pudding

Cooking time: 6-8 hours
Preparation time: 45 mins.
Main cooking utensils: 1 or 2 ovenproof bowls, foil or wax paper

For 12-16 servings:
1 cup all-purpose flour
1 cup fresh soft bread crumbs
1 teaspoon each mixed spice, cinnamon, and nutmeg
Scant cup shredded suet
½ cup brown sugar
1 dessert apple, grated
1 small carrot, grated
¾ cup chopped candied peel
2 eggs
Scant cup currants
1⅓ cups raisins
¾ cup seedless white raisins
Scant ½ cup chopped prunes or dried apricots
1 cup chopped, balanced almonds
Grated ring of ½ lemon
Juice of ½ lemon
Grated ring of ½ orange
1 tablespoon corn syrup or molasses
⅔ cup ale, beer, or milk

  1. Mix all ingredients together and leave overnight, then stir again wishing hard for good luck.
  2. Put into the greased bowl(s), cover with foil or wax paper. Alternatively cover the top with a flour and water paste (mix 2 cups flour to a paste with water).
  3. Steam or boil for time given, allowing longer time for one pudding. Remove wet covers as soon as pudding is cooked, then put on dry covered and re-steam for 2-3 hours on Christmas morning.

TO SERVE: With brandy butter made by creaming ½ cup butter, 1½ cups sifted confectioners’ sugar and 3 tablespoons brandy.

TO STORE: In a cool dry place.

Preparing fruit for Christmas cooking: If washing the fruit allow it to dry at room temperature for 48 hours.


PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd 1967

North Pole Party

IGLOO CAKE

For a winter birthday or the hottest day in summer! Go on an around-the-house explorer’s party, ending at the North Pole with box lunches, sugar snow, funny little gnomes and Igloo Cake.

1 package of our devils food cake mix
1 package of our fluffy white frosting mix
1 ounce unsweetened chocolate
¼ teaspoon shortening

Bake cake in 2 layer pans, 8 x 1½ inches, as directed on package. Prepare frosting mix as directed on package.

Cut layers into halves to make 4 semicircles; put halves together with frosting to form igloo. Place cake upright on cut edge on serving plate or tray. Frost top and sides of igloo.

Melt chocolate and shortening over low heat. Using teaspoon, drizzle melted chocolate on top and sides of igloo in parallel crisscross lines to make ice block squares. Surround igloo with sprinkling of granulated sugar for snow.

Into each box lunch, tuck a whole carrot, an apple, a small chocolate bar for quick energy and at the last minute, 2 hot crusty fish sticks. Stories about penguins, polar bears and walruses will keep the children happy during lunch.


© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Kalashus Med Choklad (Chocolate Cottage)

Cooking time: 20-25 mins.
Preparation time: 30-35 mins.
Main cooking utensils: 2 6- to 7-in. Square cake pans
Oven temperature: 375°F
Oven position: toward top

For 8-10 servings you need:
¾ cup butter
¾ cup sugar
3 eggs
1½ cups all-purpose flour
1½ teaspoons baking powder
2 tablespoons unsweetened cocoa

Decoration:
Chocolate butter frosting

¾ cup butter
3 cups sifted confectioners sugar
2 1-oz. squares semisweet chocolate, melted
2 eating apples
little lemon juice
1 marshmallow

  1. Cream together butter and sugar until soft and light.
  2. Gradually beat in eggs.
  3. Fold in sifted flour, baking powder, and cocoa.
  4. Put in the two greased and lined pans and bake until firm to the touch.
  5. When cool, cut a 2-inch slice from each square for the roof.
  6. Cream the butter and beat in the confectioners’ sugar.
  7. Take 1/4 cup of frosting for the piping.
  8. Add melted chocolate to the remainder and beat well.
  9. Sandwich cakes together with some of the frosting to form the house.
  10. Place smaller pieces together on top to form roof.
  11. Cover entire cake with chocolate frosting.
  12. Pie the reserved white frosting in the shape of a door and window. Any left over may be used to pipe a border around the bottom of the house.
  13. Place sliced apple dipped in lemon juice on roof to form slates. Top with a marshmallow chimney.

PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd. 1967

Danish Liver Pate

Cooking time: 1 hour
Preparation time: 15-20 mins.
Main cooking utensils: 1-quart ovenproof dish, deep baking pan
Oven temperature: 375°F
Oven position: center

For 4-8 servings you need*:
½-¾ lb. calf or pork liver
¼ lb. bacon
2 tablespoons butter
¼ cup flour
⅔ cup milk
Seasoning
1 egg
2 teaspoons grated onion
1-2 teaspoons sherry (optional)
½ teaspoon salt
½ teaspoon pepper

*Serve with salad for 4 people or as an hors d’oeuvre or sandwich filling for larger number.

  1. Wash the liver. Take away the sinews and veins, cut liver and chop or grind three times then grind bacon with liver.
  2. Make a thick sauce or butter, flour, and milk, stirring well; add seasoning.
  3. Mix the liver and bacon thoroughly with the sauce and egg.
  4. Add grated onion and sherry then season with salt and pepper.
  5. Place mixture in a greased dish. Place this is in a pan filled with water, cover with foil or greased wax paper, and cook until firm.

TO SERVE: With hot toast and butter, as an hors d’oeuvre

TO VARY: Use chicken or other poultry liver. For coarse pâté grind only once.

TO STORE: Melt little butter, pour over pâté. This prevents it drying. Pâté will keep some time in a refrigerator, so it is worth making a large quantity – this pâté is creamy so keeps particularly well.


© Copyright Paul Hamlyn Ltd. 1967

Pumpkin-Apple Pie

Pastry for single-crust pie (see Divider Card No. 20)
½ cup packed brown sugar
½ cup water
2 tablespoons butter or margarine
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt
4 cups sliced, peeled cooking apples
1 tablespoon lemon juice
1 slightly beaten egg
1 cup canned pumpkin
½ cup granulated sugar
½ teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon ground cloves
1 5⅓ ounce can (⅔ cups) evaporated milk
Unsweetened whipped cream

Prepare and roll out pastry. Line a 9-inch pie plate. Flute edge high; do not prick. Bake in 450° oven for 5 minutes. Cool.

For filling, in medium saucepan combine brown sugar, water, butter or margarine, cornstarch, cinnamon, and 1/4 teaspoon salt. Cook and stir over medium heat till mixture comes to boiling. Stir in sliced apples. Cover and cook over medium heat for 5 to 6 minutes or till apples are crisp-tender, stirring occasionally. Remove from heat; stir in lemon juice. Spread the hot apple mixture evenly in the bottom of the partially baked pastry shell.

In mixing bowl combine egg, pumpkin, granulated sugar, ginger, the remaining 1/4 teaspoon salt, and cloves; mix well. Stir in evaporated milk. Carefully pour pumpkin mixture over apples. To prevent over browning, cover edge of pie with foil. Bake in 375° oven for 20 minutes. Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean. Cool pie thoroughly on rack. Serve with whipped cream. Cover; chill to store.


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

Teriyaki Chuck Roast

4 to 5-pound chuck roast
Salt and pepper
2 tablespoons oil
1 medium onion, chopped
¼ cup soy sauce
¼ cup Sherry wine
1 tablespoon brown sugar
&Frac12; teaspoon ginger powder or 2 teaspoons fresh ginger root, crushed
¼ cup canned brown gravy sauce
6 carrots, cut in half
1 small can water chestnuts

Trim fat from meat and season with salt and pepper. Brown meat in oil in a large skillet or dutch oven. Sauce onions while browning meat. Combine soy sauce sherry, brown sugar, ginger and brown gravy sauce; pour over cooked meat, cover with tight lid and cook for 2 hours, or until tender. During last 45 minutes of cooking, add carrots and water chestnuts.

SERVES 6
PREPARATION TIME: 2 HR. , 30 MIN.
Approximate Calories per serving… 500


SUGGESTED MENU

Tossed Green Salad
Teriyaki Chuck Roast
Pineapple Wedge and Sesame Cookies


© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Chili Beans with Corn Muffins

350°

1 package corn bread mix
2 pounds chili and beans (canned or frozen)
½ cup shredded Cheddar cheese
½ cup chopped onions

Prepare cornbread according to the directions on the package. Cool and cut into 5-inch round or square muffins. Preheat oven to 350°. Place muffins in a baking pan. Warm chili and beans following directions on the package. Place ¼ of the chili, cheese and onions on each muffin. Heat in the oven for 10 minutes.

Serves 4
Preparation time: 1 HR.

Approximate calories per serving… 500


SUGGESTED MENU
Fruit Cup
Chili Beans with Corn Muffins
Garden Salad
Applesauce Spice Cake

From the Kitchens of Dorothy Taylor


© 1973 Curtin Publications, Inc., New York, N.Y.

Biftec Mexicano (Mexican Steak)

4 servings

You will need
2 lb. Top round tea (about ½ inch thick)
Mixture A:
1 teaspoon salt
1 teaspoon chile powder
1 teaspoon black pepper
½ cup flour

¼ cup lard
4 tomatoes, chopped
2 onions, chopped
1 green pepper, chopped
3 jalapeño chiles (optional)
3 tablespoons chopped pimentos
1 teaspoon chile powder
Salt and pepper
½ cup red wine
¼ cup sherry
1 cup cooked beans
10 ripe olives, sliced (as a garnish)

Combine Mixture A. Dredge steak in flour mixture. Beat steak with a wooden handle or mallet. Heat lard and brown steak rapidly. Remove steak. Sauté onions and peppers. Add 1 teaspoon chile powder, tomatoes, pimentos and red wine. Simmer vegetables 10 minutes. Marinate browned steak in sherry 10 minutes. Place steak in baking dish. Add beans to cooked vegetable sauce. Spoon mixture over steak. Cover and bake at 350°F. for one hour. Garnish with olives slices or strips.


© Shufunotomo Co., Ltd., Japan 1975

Rindsrouladen (Rolled Beef)

4 servings

You will need
4 slices of beef shank (each 5 oz.)
1 tablespoon mustard
4 slices of smoked bacon, cut into half
1 pickled cucumber, quartered
½ carrot, quartered
Salt and pepper
3 to 4 tablespoons butter or margarine
2 tablespoons flour
½ onion, chopped
½ carrot, chopped
2 cups water or broth
1 bay leaf
2 tablespoons cornstarch, dissolved in same amount of water
Grazed [sic] carrot, based potatoes, sautéed French beans for garnish

Press the meat flat, and spread it with the mustard. Place the bacon, pickled cucumber and carrot on it then roll it up. Secure with toothpicks. Salt and pepper. Dredge with flour. Butter a frying pan and sauté the chopped onion and carrot and the meat rolls until brown on all sides. Set them aside in a deep pan.

Pour the water or the broth into the frying pan, and then into the deep pan. Add the bay leaf. Cover and simmer over low heat for about 1 hour.

Remove the meat rolls and strain the sauce.

Return the rolls to a pan, and salt to taste.

Add the cornstarch and cook until thickened. Cook for another few minutes.

Garnish with the glazed carrots, mashed potatoes, and sautéed French beans.


© Shufunotomo Co., Ltd., Japan 1972