Salisbury Steak

2 lbs. ground meat
1 egg
1/2 tsp. salt
1/4 tsp. pepper
1 clove minced garlic
1 tbsp. milk

Shape into cube steak forms about 1-inch thick and fry lightly on both sides. Remove steaks from skillet and place in baking dish. Measure out 3 tablespoons drippings and add about 2 tablespoons flour, stirring over low heat until brown. Add 2 1/2 cups beef broth, stock or bouillon and cook until slightly thickened. Pour over steak and bake about 25 minutes in preheated 250-degree oven. One medium onion, sliced very thin, can be placed on meat patties before you add the gravy and pop in the oven. 6 servings.

Crispy Cream Cheesies

1 1/2 cups toasted rice cereal, crushed
1 cup sifted flour
2 tsps. baking powder
1/2 tsp. salt
1/3 cup butter
1 3-oz. pkg. cream cheese
1/2 cup sugar
1 tsp. lemon juice

Sift together flour, baking powder and salt. Blend thoroughly together butter, cream cheese and sugar; stir in lemon juice. Add sifted dry ingredients a little at a time, mixing well after each addition. Shape dough into small balls and roll in cereal crumbs. Place on ungreased cookie sheet and flatten with fork. Bake 15 minutes in preheated 375-degree oven. Yields about 3 dozen.

A Crust That’s Extra Special

REFRIGERATOR or instant pudding pies will be extra special with this Walnut Crumb Crust.

For a 9-inch pan you’ll need: 1 cup fine graham cracker crumbs, 1/2 cup finely chopped walnuts, 1/4 cup granulated sugar and 1/4 cup soft butter.

Mix all ingredients. Press into pie pan and chill or bake in preheated 375-degree oven about 7 minutes.

A vintage newspaper clipping for popcorn balls, date unknown:

MRS. BECK makes 15 popcorn balls about 2 1/2 inches in diameter with her recipe.

1 cup corn sirup
1 cup brown sugar
1/4 cup water
1 teaspoon vinegar
2 tablespoons butter or margarine
2 quarts unsalted popcorn

Combine sugar, sirup, water and vinegar in saucepan. Cook over medium heat, stirring constantly until mixture boils.

Continue cooking, stirring almost constantly to hard ball stage or until small amount of mixture forms hard ball when tested in cold water.

Remove from heat. Quickly add butter and blend. Slowly pour over popcorn in large bowl, mixing well. Form into balls using as little pressure as possible. Butter hands for easier handling.

Here is an old newspaper recipe clipping for Beet Relish. Date Unknown.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Relishes, chow-chows, chutneys and sauces have long been standard requirements in a family’s store of winter supplies. There’s no time to be lost in getting at them, for the ingredients will soon be ready to harvest.

BEET RELISH

2 cups finely chopped cooked beets
2 cups finely chopped raw cabbage
2 tablespoons horseradish
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 cup sugar
1 1/4 cup cider or blended vinegar

Beets and cabbage may be chopped finely with a knife or put through food chopper. Combine these with horseradish and mix well. Pack lightly into clean sealers. Combine salt, pepper, sugar and vinegar, heat to the boil and immediately pour over packed vegetables. Seal and store in a cold place. Makes about 2 pints.

Pearadise Salad

1 can (1 pound, 13 ounces) Bartlett pear halves
1/4 cup toasted sesame seeds
1 pint (2 cups) creamed cottage cheese
2 tablespoons minced pimiento
2 tablespoons chopped parsley
Salad greens
Sweet-Sour Dressing

Chill pear halves in their syrup and drain. Save syrup for dressing. Dip rounded sides of pear halves in toasted sesame seeds. Combine cottage cheese, pimiento and parsley and mound on salad greens on four individual salad plates. Place pear halves on either side of cottage cheese. Serve with Sweet-Sour Dressing. Serves four.

Sweet-Sour Dressing

Syrup from 1 can (1 pound, 13 ounces) Bartlett pear halves
1 tablespoon cornstarch
3 tablespoons wine vinegar (white or red)
4 teaspoons soy sauce
1 teaspoon dry mustard
2 tablespoons brown sugar
1/2 cup mayonnaise

Add about 2 tablespoons of the syrup to cornstarch and blend. Blend in remaining syrup and all remaining ingredients except the mayonnaise. Add mayonnaise and beat with rotary eggbeater or electric mixer until smooth. Makes about 2 cups.

Clipping from an old newspaper–date unknown.

Summer Treat

MAKE THIS PEACHY Rice Mold in the cool of the morning and you’ll be heaped with warm compliments when you serve it at your garden club’s Summer party or to top off a family cookout.

For extra flavor, add 1 teaspoon brandy extract to the water in which the rice is cooked.

Ingredients are: 1 can (1lb.-4oz.) sliced peaches, chopped; water, 1 package (3-oz.) lemon flavored gelatin, 1 cup cooked rice, 2 bananas, mashed; 1 tablespoon lemon juice, and 1 cup heavy cream, whipped and sweetened to taste.

Drain peaches; add enough water to sirup to make 2 cups. Heat liquid to boiling; pour over gelatin; stir until dissolved. Cool until slightly thickened. Stir rice, peaches, bananas and lemon juice into gelatin. Fold in whipped cream. Turn into 6-cup mold; chill until firm. Garnish with additional peach slices or fresh Bing cherries and whipped cream.–Yields 6 servings.

Vintage magazine recipe clipping. Date and magazine unknown.

Piping hot, crusty brown, nice for lunch or supper are

CRISP EGG CUTLETS

For 8 cutlets you’ll need:

Thick white sauce, 1 cup
Eggs, hard-cooked, coarsely chopped, 5
Parsley, chopped, 2 tablespoons
Paprika, 1/4 teaspoon
Bread crumbs, fine dry, 3/4 cup
Egg, slightly beaten, 1
Water, 1 tablespoon
Fat for frying, 4 tablespoons (may be shortening, salad oil or drippings)

For white sauce: Melt 3 tablespoons butter or margarine in 1-quart saucepan over low heat; add 4 tablespoons flour, 1 teaspoon salt, dash of pepper; stir and cook until well blended and bubbly. Remove from heat, slowly stir in 1 cup milk or half evaporated milk and half water. Cook over low heat, stirring constantly, until the sauce is very thick and the mixture comes to a boil.

1. Combine white sauce with eggs, parsley and paprika; cool slightly. Line bottom of ungreased pan (8 by 8 by 2 inches) with waxed paper, spoon the egg mixture into pan, spread evenly to edges.
2. Chill well, at least 3 hours. Then loosen edges with knife, turn out on waxed paper, peel off the lining paper. Cut into 8 equal portions, roll each in crumbs and form into cutlet shape with fingers.
3. In shallow dish beat egg and water together with fork until blended. Dip cutlets into egg mixture, coating thoroughly. Then carefully turn them over and over in crumbs until well covered.
4. Heat fat in 9-inch skillet over low heat; put in 4 cutlets, brown one side, turn and brown other side. Remove to absorbent paper; keep warm while you brown rest of cutlets. Serve piping hot.

Magazine clipping. No date, magazine unknown but probably Parade Magazine.

SALMON LOAF

BY DORIS TISDALE
HOME SERVICE CENTER

For 6 servings you’ll need:

Salmon, 16-ounce can (2 cups)
Milk, or evaporated milk, about 1/4 cup
Egg, 1
Soft bread crumbs, 1 1/2 cups
Lemon juice, 2 teaspoons (optional)
Salt, 1/4 teaspoon
Pepper, 1/8 teaspoon

BAKING TIME: about 40 minutes
BAKING TEMPERATURE: 375° (moderate oven)

1. Open can of salmon; hold lid in place and drain liquid into measuring cup; add milk to make 1/2 cup. Place salmon in bowl; with 2 forks remove backbone and any skin.
2. Break salmon into flakes. Add unbeaten egg; with fork beat together to blend thoroughly. Stir in bread crumbs, milk mixture, lemon juice, salt and pepper; mix well.
3. Grease a 3-cup oblong baking dish or small loaf pan. Line bottom with waxed paper, grease it well. With spoon pack in salmon mixture. Bake until it’s lightly browned.
4. Remove from oven, let stand 5 minutes. Run kitchen knife around edge of loaf to loosen from pan. Turn out on platter, remove waxed paper. Serve with a creamy sauce.

A SAUCE FOR SAVOR

While loaf bakes melt 2 tablespoons butter or margarine in saucepan. Blend in 2 tablespoons flour, take from heat; gradually stir in 2 cups milk. Cook over low heat, stirring constantly until thickened. Season with salt, pepper.

Add any one of these–2 sliced hard-cooked eggs . . . 1 cup drained fresh-cooked or canned green peas . . . 1/4 cup minced parsley or watercress . . . 1/4 cup chopped sweet pickles, drained pickle relish or stuffed olives.

Here’s a page clipped from a magazine. Date and magazine unknown, recipe is from an advertisement for Del-Monte Peaches.

Peach Cream Salad . . . tree-ripened

Del Monte Peaches make it sunny as summer itself

You’ll find the easiest way to make any salad or dessert come aglow is to give it the golden good looks and mellow good taste of DEL MONTE Cling Peaches.

Tree-ripening is one big reason for that happy DEL MONTE difference. We give Nature all the time she needs to produce the lovely color, rich flavor and mellow texture that have made DEL MONTE the world’s best-liked brand of peaches for so long.

So whether you serve them plain . . . or use them to dress up other foods . . . you’re sure of your peaches every time you choose the famous DEL MONTE Brand.

PEACH CREAM SALAD

2 packages (3-oz. size) pineapple or lemon-flavored gelatin
1 1/2 cups boiling water
1 tablespoon lemon juice
1 No. 2 1/2 can (1 lb. 13 oz.) DEL MONTE Sliced Cling Peaches, drained
1 cup syrup from peaches
2 packages (3-oz. size) cream cheese, softened
1/2 cup mayonnaise
1/2 cup heavy cream, whipped
Salad greens

Dissolve gelatin in boiling water; stir in lemon juice. Mix 1 cup of the dissolved gelatin (saving rest to mix with cheese and mayonnaise later) with 1 cup syrup; cool till syrupy and pour 1/4-in. depth into 2 qt. mold. In it arrange about 15 of the drained peach slices; chill till set. Pour in remaining gelatin-syrup mixture. Chill. Mix cheese with mayonnaise. Dice remaining peaches; stir into cheese mixture with reserved gelatin. Fold in whipped cream. Spoon over set mixture in mold. Chill till firm. Unmold on greens. Serves 8 to 10.