Archive for October, 2008

7-Up Salad (ca.1972)

A/U Cookbook

1 6-oz. package lemon jello
2 cups 7-Up
2 cups boiling water
1 20-oz. can crushed pineapple (save juice)
1 cup miniature marshmallows
3 large ripe bananas, chopped
1/2 cup chopped walnuts
1/2 cup slivered maraschino cherries

Dissolve jello in boiling water — add 7-Up. Add pineapple and marshmallows and refrigerate until slightly jelled. Add remaining fruits and nuts. Frost.*

*Frosting:

1/2 cup sugar
1 cup pineapple juice
1 package Dream Whip Topping
2 tablespoons flour
1 beaten egg

Combine sugar and flour and blend in beaten egg; gradually stir in pineapple juice and cook over low heat, stirring constantly until thick. Set aside to cool. Prepare Dream Whip according to package. Fold into cooked flour mixture and spread over hardened jello salad. Tio lightly with some shredded coconut and decorate with cherries if desired.

COMMENT: Use a 9 x 13-inch baking dish

Martha Myers — Lexington

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Boston Sandwiches (1950)

Health salad

Submitted by Mrs. Roy L. Baer

Slices Boston brown bread (thinly sliced)
2 rolls Neufchatel cheese
6 stoned olives
½ c. peanuts
1 tsp. lemon juice
2 tsp. cream
Salt and pepper

Mash the cheese smoothly, add olives (chopped small); the peanuts passed through a food chopper, (peanut butter may be substituted); the lemon juice, cream and seasoning. Spread thickly on the bread and press the slices together.

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Cape Cod Clam Pie (1950)

Cape Cod Clam Pie

Submitted by Mrs. Mary Peters, Brewster, Mass.

2 tsp. salt pork fat
1 tbsp. flour
3 qts. Chopped clams, and juice
1 egg
Butter
Pepper
Pastry

In a frying pan blend fat, flour, and enough clam juice to make a thick white sauce. Stir in chopped clams and heat through. Break egg into mixture and mix thoroughly. Put into pastry lined pie plate and add bits of butter and shake of pepper. Cover with pastry and bake in moderate oven of 350 until brown.

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Cape Cod Turkey (1941)

Cape Cod Turkey

½ lb. salt codfish
3 oz. salt pork
½ cup milk
Flour

Cover the fish with cold water. Bring to a boil. Drain, and boil again. Meanwhile, try out the salt pork, and add an equal amount of flour. Blend the fat and flour. Add the milk to make a gravy. Pour this gravy over the boiled fish.

At first, the cod was salted only in order to preserve it. Them, during the winter, when salt fish was the only fish that they could get, they began to make a virtue out of their necessity. They sold themselves the notion that they liked salt cod. They laid in a supply of well-cured codfish not only in the fall. They laid it in two times a year. Then, after a while, they became convinced that they actually liked the salt cod better than they liked fresh.

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Chicken Jane Russell (ca.1972)

A/U Cookbook

6 whole chicken breasts, boned and skinned
6 thin slices cooked ham
2/3 cup fine bread crumbs
2 cups orange juice
1 tablespoon melted butter
1 tablespoon grated orange rind (use fresh rind if possible)
1/2 teaspoon salt

Place breasts on flat surface and place one slice of ham on each. Roll up and secure with a skewer or cord. Roll in the bread crumbs. Arrange in a shallow casserole and bake at 400 F for 15 minutes, turning once. Combine the rest of the ingredients and pour over the chicken. Reduce heat to 350 F and continue baking for 30 minutes, turning and basting occasionally. Serve with rice. Serves 6.

Barbara Masten — Lexington

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Dinner-In-a-Dish (1941)

Dinner in a dish

Submitted by Mrs. Eva Gage

3 vegetables and meat is a grand combination.

4 T Crisco
1 med. Onion chopped
2 green peppers sliced
1 lb. hamburger
1-1/2 t salt
¼ t pepper
2 eggs
2 c fresh cut corn
4 med. Tomatoes sliced
½ c dry bread crumbs

Put Crisco in skillet and lightly fry pepper and onions for three minutes. Then add meat and blend thoroughly. Add seasonings. Remove from fire, stir in eggs and mix well.

Put 1 c of corn in baking dish then half the meat mixture, then a layer of sliced tomatoes. Then another layer of corn, meat, and tomatoes. Cover with crumbs. Dot generously with Crisco or butter. Bake in moderate oven 35 min.

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Fish Hash (1941)

Vittles

2 cups cooked fish
2 cups boiled potatoes
½ onion
Salt and pepper

Chop fish, potatoes and onion. Mix. Season. Fry until brown.

Compare with Salt-Fish Hash (p. 47)

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Health Salad (1950)

Health salad

Submitted by Mrs. Vincent Sapienza, New York (N.Y.)

1 package lemon gelatin
2 c. hot water
1 tsp. sugar
Pinch of salt
1 c. grated cooked pineapple
½ c. grated carrot

Dissolve gelatin in hot water. Stir in 1 teaspoon sugar and a pinch of salt. When partly set, add 1 cup grated pineapple and carrot. Cool and serve on lettuce.

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Mothers’ Buns (1941)

Health salad

Submitted by Mrs. Harry W. Miller

3 c milk
½ cake yeast
½ c sugar
Salt

Set in sponge over night, in the morning add

1 c sugar
1 c butter
Spice and currants to taste
And flour to knead

Raise very light, make into buns, raise and bake.

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Old Fashioned Election Cake (1941)

Election cake

Submitted by Irene Rice

1 qt. flour
1/2 cake yeast
1 pt. scalded milk
1 t butter
1 egg
1 c raisins
1-1/4 c sugar
2 t cinnamon, nutmeg
½ t soda

Mix all together, as you would wheat bread, make into two loaves, raise again before baking.

To Frost as our Great Grandmothers did: Take white of one egg and put with equal quantity of molasses, stirring well and put on immediately after taking from oven. Use sugar if preferred. (From an OLD cook book)

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