Comfort Food

Betty Crocker's Good and Easy Cook Book, 1954

Main Dishes

Pot Roast
Pepper Steak
Pork Chops
Barbecued Beefies
Chicken and Biscuits
Tuck-away Meat Loaf
Salmon Rarebit Pie

Barbecued Beefies are individual meat loaves with BBQ sauce on them.

Sugar Overload

Better Homes and Gardens Junior Cook Book, 1963.

Tutti-frutti-ice Sparkle
"Tall tingling sparklers with colorful cubes-you'd better be ready with lots of refills"

1 1 oz. package each: orange, lime, cherry "summer drink powder" aka Kool-aid
Sugar
Waer
Chilled lemon-lime carbonated beverage aka 7Up

Mix up each Kool-aid put it in ice cube trays - go play.
When frozen mix-up the ice cubes in glasses and a pitcher and pour in the 7Up.

I made this lovely beverage when I was a kid - this is from my first cook book.

Happy Thanksgiving

Retro Happy Hour by Linda Everett, Collectors Press, 2003.

Have a very warm and happy Thanksgiving.


Betty Crocker's Party Book, 1960

As Thick as Pea Soup

Carnation Cook Book, 1937.

Cream of Split Pea Soup

1 cup dried split peas
2 quarts cold water
Small piece of fat salt pork
1/2 small onion
4 tbsps fat
3 tbspd flour
1 1/2 tsps salt
1/8 tsp pepper
1 cup Carnation Milk diluted with 1 cup water

Pick over peas, cover with cold water and soak overnight. Add the cold water, pork and onion. Simmer 4 hours, or until soft. Press through sieve or potato ricer. Meanwhile, melt the fat and add flour, stir to smooth paste. Add pea pulp, salt, pepper and milk. If too thick, add more milk. Garnish with croutons and toasted almond slices.


Julia Child with a potato ricer.

Now you can use a blender or food processor instead of a sieve or ricer.

Meat Bowl

Good Housekeeping Cookbook, 1963.

Roast-Beef Hearty Party Salad

Frozen Fench styel green beans
lima beans
turnips
carrots
Italian dressing
roast beef

"...use slightly overlapping slices to go around inside of bowl (preferably a glass one), placing them so they overhang about 1" at the top."

If anyone wants the exact measurements for this recipe, you can write to me.

No Gelatin?

Carnation Cook Book by Mary Blake, 1937


Noodle Ring with Creamed Chicken
1 lb. noodles
3 eggs
3/4 cup Carnation Milk diluted with 1/4 cup water
1/2 tbsp Worcestshire sauce
Dash of salt and pepper
2 tbsps catsup
1 cup cheese

Cook the noodles and drain. Beat eggs well. Combine with other ingredients. Add to noodles and pour into buttered ring mold. Set in a pan of hot water and bake in a moderate oven (350 degrees) for 45 minutes. Unmold carefully onto large platter and fill the center with creamed chicken.

Creamed Chicken
One 4 or 5 lb. chicken, cooked until tender
3 cups chicken stock or Carnation Milk, undiluted
3 tbsps finely cut celery
3 tbsps finely chopped green pepper
1 tbsp finely cut parsley
Salt to taste
1/2 cup butter or chicken fat
4 tbsps flour
1 1/2 cups mushrooms, canned or fresh, fried in butter
1/2 cup pimiento, cut in thin strips
2 egg yolks
Paprika

After chicken is cooked, remove meat from bones and cut in cubes. Fry the celery and green pepper in the bottom of the pan with a little of the chicken fat. Heat the butter, add the flour and stir until blended. Add stock or milk and cook until thickened, stirring constantly. Add chicken, celery, green pepper, mushrooms, pimiento and parsely. Just before serving, add the yolks of the eggs mixed with some of the mixture. Season with salt and paprika. Pour this into the center of the noodle ring. Over the chicken, sprinkle tiny bits of pimiento and a generous dash of paprika, and over the noodle ring finely cut green pepper. Onion cups filled with buttered carrots, bits of cranberry marmalade and parsley can be used for garnishes. Serves 8.