Tag Archives: vintage recipes

Zhele iz rybyi (Fish Jelly)

1 Reply 










4 servings





You will need
4 fillets, white meat fish (each about 3 ½ oz.)
1 small bay leaf
8 shrimps
1 bunch of herbs
wine
lemon juice
⅓ teaspoon MSG (monosodium glutamate)(optional)
little caramel
2 thin lemon slices
½ cucumber
½ carrot
green peas
2 tablespoons unflavored gelatine
salt
pepper





Sauce:
1 cup vinegar
horseradish
sugar
MSG (monosodium glutamate)(optional)
wine





Put all the fish together with head, tail and bones, if any, in a pot with bay leaf, shelled shrimps with shell, bunch of herbs and simmer for 20 minutes. Strain.





Remove the fish, shrimps from the stock and drain. Add salt, wine, lemon juice and MSG to the stock with a little caramel.





Cut the lemon slices into 8 pieces. Lightly boil the cucumber and carrot and cut into thin slices.





When the soup has cooked about 180°F., add gelatine and mix well to make 4 cups of stock. Pour about 1/4 of the mixture into a bowl. Place the fish fillets, pour in a little mixture again. Garnish with carrot, lemon slices, cucumber, shrimps, and then pour the remaining mixture over all and refrigerate. When set, serve.





Mix together the grated horseradish, vinegar, sugar, salt, wine and MSG for the sauce.










© Shufunotomo Co., Ltd., Japan 1873

					

		
		
	


	

				

			
						

				Duck with Pineapple (Bor low gnap)
			

										

					Leave a reply				

					


				

			






Preparation time: 6 minutes
Cooking time: 20-30 minutes
To serve: 4





You will need
10 oz. duck meat without bone
3 pieces canned pineapple
½ pint sherry
¼ pint water
1 ½ tablespoon soy sauce
1 teaspoon sugar
½ teaspoon monosodigum glutamate
2 tablespoons pineapple syrup
1 teaspoon cornflour mixed with 1 tablespoon water
8 canned cherries





Cube the duck meat and divide each piece of pineapple into four pieces. Cook the duck in a saucepan with sherry and water for 20 minutes. Add soy sauce, sugar, monosodium glutamate, pineapple syrup and cornflour mixture. Stir till boiling and boil for 5 minutes. Add pineapple and cherries and cook for about 1 minute. Remove to a heated dish and serve hot.





Why do we use cornflour in many Chinese dishes?
Cornflour helps you in three ways:
1) Coating – Cornflour gives meat a light coating that not only makes the meat tender, but also retains the flavour.
2) Thickening – The thickness of the gravy and soup depends upon the amount of cornflour used; these vary in different dishes, as a sweet and sour pork dish should be fairly thick and Peking sour soup should be lighter.
3) Holding – Cornflour works wonderfully for holding minced meat together and for keeping the moisture in. It is used in meatball dishes.










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

					

		
		
	


	

				

			
						

				Cream of Luau Soup
			

										

					Leave a reply				

					


				

			






6 servings





You will need
1 ½ cups cooked luau pulp (2 bunches of luau)
4 ½ cups milk
2 tablespoons butter
2 ½ tablespoons flour
1 ¾ teaspoons salt
pepper if desired





See recipe number 5 on how to prepare luau for cooking.





Press the luau through a sieve. Measure it so that there will be 1 ½ cups of cooked pulp. Melt the butter, add the flour, and mix until a smooth paste is formed.





Stir in the milk gradually and cook until the mixture thickens. Add the luau and seasonings and serve hot.





Notes and instructions from recipe number 5: 
2 bunches of luau is 40 taro leaves.
Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau 1 ½ tablespoons butter, 1 ½ cups water and ½ teaspoon salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.










© Shufunotomo Co., Ltd., Japan 1972

					

		
		
	


	

				

			
						

				Pineapple Chicken Curry
			

										

					1 Reply				

					


				

			






6 to 8 servings





You will need





4 pounds chicken
4 medium sized onions
2 to 3 stalks celery
5 tablespoons olive or cooking oil
5 tablespoons flour
2 tablespoons curry powder (more if you like it hotter)
½ teaspoon salt
1 quart chicken stock
¼ cup seedless raisins
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
1 ½ cup heavy cream





Cut up chicken for fricassee and boil until tender with a small onion, sliced, and two or three stalks of celery. Strain the stock and add chicken soup if there is not a quart of the stock.





Remove chicken meat from the bones, discard skin and cut meat into bite-sized pieces. Fry onions in oil, mix curry powder and salt with flour and stir into oil. Simmer for a few minutes and add chicken stock.





Put into double boiler and add raisins, pineapple and lemon juice and cook for half hour. Add heavy cream, chicken and more salt if needed, and cook about 15 minutes over a low fire.





To add attractiveness to the dish serve in hollowed out pineapple shells with some leaves left on.










Shufunotomo Co., Ltd., Japan 1972

					

		
		
	


	

				

			
						

				Rump Steak with Bean Sprouts (Ngow yuk ngar choy)
			

										

					Leave a reply				

					


				

			






Preparation time: 6 minutes
Cooking time: 4 minutes
To serve: 4





You will need
1 oz. bamboo shoots
1 green pepper
3-inch piece leek or spring onion
5 oz. beef (rump steak)
salt
½ teaspoon monosodium glutamate
white pepper
1 tablespoon sherry
1 egg white
1 teaspoon cornflour
4 oz. bean sprouts
4 tablespoons peanut oil
1 crushed clove garlic
1 tablespoon soy sauce
¼ teaspoon sugar





Shred bamboo shoots, green pepper, leek and rump steak. Sprinkle the steak with pinch salt, ¼ teaspoon monosodium glutamate, pinch of pepper and 1 teaspoon sherry. Mix with the egg white and cornflour and set aside. Wash bean sprouts and drain. Heat 2 tablespoons peanut oil in the pan add ½ teaspoon salt, fry the shredded bamboo shoots, green pepper, the onion and the bean sprouts for 2 minutes. Move from the pan. Again add 2 tablespoons peanut oil into the same pan. Add garlic and beef, stir well. When the beef changes colour, add cooked vegetables to the pan, and add soy sauce, remaining sherry, sugar and ¼ teaspoon monosodium glutamate and pinch of white pepper. Cook for 1 minute, remove to a heated dish and serve immediately.










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

					

		
		
	


	

				

			
						

				How To Clean, Stuff and Truss Poultry and Roasting Turkey – Timetable
			

										

					Leave a reply				

					


				

			






PREPARATION FOR ROASTING: Allow sufficient time to defrost the bird if it is frozen. Singe the bird; then remove any pinfeathers with tweezers or catch the feathers between thumb and pairing knife. If necessary, cut oil sack from tip of tail. Remove bits of lung and liver and any large layers of fat. Wash bird thoroughly inside and out under cold running water. Drain bird well and dry with paper towels. Wrap loosely in waxed paper and chill until ready to stuff and roast the bird.





STUFFING AND TRUSSING: Rub body cavity lightly with salt. Spoon stuffing into cavity; do not pack. Four ready-to-cook turkeys, chickens and duckling, allow 3/3 to 1 cup stuffing per pound. (Leftover stuffing may be placed in a casserole and baked separately; spoon pan drippings over stuffing in the casserole occasionally, if desired. To close cavity, insert wooden picks or metal skewers along edges of the skin; lace with twine. If neck cavity is to be filled, stuff loosely and skewer neck skin to back. Tie legs together and fasten to tail. Fold wings under bird or tie wings to body. Roast at once.










ROASTING TURKEY





OPEN PAN METHOD: Rub skin of prepared bird generously with melted shortening. Place bird, breast side up, on a rack in a shallow pan or open roaster. Insert a meat thermometer in the thickest part of the thigh, close to body. Cover bird with a double thickness of cheesecloth dipped in melted shortening. Roast according to Timetable, below. Baste often with pan drippings or additional shortening. Bird is done when meat on leg can be easily pierce with a fork; thermometer should register 190°.





Roast Turkey Timetable





Ready-to-Cook Wt.Time (approx.)Oven Temp.
4 to 8 lb.3 to 4 hours325°
8 to 12 lb4 to 4 1/2 hours325°
12 to 16 lb4 1/2 to 5 hours325°
16 to 20 lb5 1/2 to 7 hours325°
20 to 24 lb7 to 8 hours325°





ALUMINUM FOIL METHOD: Wrap turkey as directed for chicken (see 2 Ways to Roast Chicken, Index I). Roast in a very hot oven for 450°. Allow 16 to 13 min. per pound for 8- to 13-lb birds; 13 to 9 minutes for 14- to 21-lb birds; 9 to 8 minutes for 22- to 24-lb birds. About 20 minutes before end of time, turn foil back to brown bird. 










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

					

		
		
	


	

				

			
						

				Pickled Meat Loaf
			

										

					1 Reply				

					


				

			






2 beaten eggs
1/3 cup fine dry bread crumbs
1/3 cup chili sauce
1 3-ounce can chopped mushrooms, drained
1 tablespoon prepared horseradish
1 1/4 teaspoons salt
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
2 pounds ground beef
2 or 3 dill pickles, quartered lengthwise
•  •  •
3 fresh tomatoes
1/2 cup diced green pepper
1/3 cup vinegar
1/4 cup chopped onion
1 tablespoon sugar
3/4 teaspoon celery salt
3/4 teaspoon mustard seed
1/4 teaspoon salt
Dash pepper





Advance preparation: In mixing bowl combine eggs, bread crumbs, chili sauce, mushrooms, horseradish, 1 1/2 teaspoons salt, thyme, and 1/8 teaspoon pepper. Add beef; mix well, Pat half of the meat mixture evenly in bottom of 8x4x2-inch loaf pan. Arrange dill pickles on top of meat mixture in pan; top with remaining meat. Bake in 350° oven for 1 1/4 hours. Remove meat from pan. Drain; cover and chill.
Peel and finely chop tomatoes. In bowl combine tomatoes with remaining ingredients. Cover; chill well to blend flavors.
Before serving: Slice meat loaf and arrange on plat; serve with tomato relish and rye bread, if desired. Makes 8 servings.










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

					

		
		
	


	

				

			
						

				Spooks ‘N Goblins Party
			

										

					1 Reply				

					


				

			






BLACK CAT CUPCAKES





Carve a pumpkin, play spooky games, or come for an early support and go on “tricks-or-treats” together. Masks or made-up faces and costumes are essential for this party.





Bake any flavor of our layer cake mixes in paper baking cups as directed on package. Prepare our fluffy white frosting mix as directed on package or Fluffy Frosting (below). Tint orange with 1 to 2 drops each red and yellow food color. Frost cupcakes.





Decorate each with a gumdrop cat: Slice 1-inch black gumdrops horizontally into 3 slices. Use small rounded slice each for head, largest slice for body; cut tail and ears from third slice.





Fluffy Frosting





2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla





Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.





Serve Witches Cauldron Soup (and vegetable soup) from a large bowl set inside a kettle covered with black paper. If served in mugs, children can drink broth and spoon out vegetables.










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

					

		
		
	


	

				

			
						

				Crunchy Salmon Salad
			

										

					4 Replies				

					


				

			











Copyright 1941, Pet Milk Company, St. Louis, Mo. Forms No. 3750

					

		
		
	


	

				

			
						

				Banana Jelly Flan
			

										

					Leave a reply				

					


				

			






Cooking time: 25 mins.
Preparation time: 25 mins.
Main cooking utensils: 7- to 8-in. pie pan, saucepan
Oven temperature: 425-450°F.
Oven position: center





For 4-6 people you need:
1 cup all-purpose flour
pinch salt
1/4 cup butter
grated rind of 1/2 orange
1-3 tablespoons water





Filling:
1/2 package orange or apricot flavored jello
1 cup boiling water
2 bananas
2 candied cherries










If taking a fruit, jam or other type of open pie, bake it in an ovenproof dish, or in a pan, and carry it in the pan to prevent any possibility of the pastry breaking.  Cover the top with foil.





  1. Sift flour and salt, rub in butter, add the grated orange rind, and blend with the water to a firm dough.
  2. Roll out and line the pan. Decorate the edge with small semi-circles of pastry – see picture.
  3. Prick and bake blind (see Card 8) until crisp and brown. Allow to cool.
  4. Dissolve the jello in the boiling water and allow to cool. Slice the bananas lengthwise, arrange in the cold pie shell. Pour the cooled jello over the bananas and leave to set. When set, decorate with the halved candied cherries.





TO SERVE: Cold





TO VARY: Use raspberry or strawberry jello.





TO STORE: In the refrigerator.















Printed in Canada. © Copyright Paul Hamlyn Ltd 1967