Tuna Fish Salad

2 cans tuna fish

4 boiled eggs

4 long sticks celery

6 sweet pickles

Mayonnaise to suit taste

Cut celery and pickles very fine. Add finely minced tuna. Chill and serve on crisp lettuce.

Submitted by Leah Ruth Southard of Traer, Iowa 

Casserole of Tuna Fish

1 3/4 cups noodles

1 can whole kernel corn

1 can tuna fish

1 can mushrooms

6 Tablespoons butter

6 Tablespoons flour

3 cups milk

1/4 pound grated cheese

salt to taste

pepper to taste

Cook noodles and combine with corn, tuna, and drained mushrooms. Make sauce of butter, flour, milk, and liquid from drained mushrooms. Add cheese, reserving little for topping. Season and add to noodle mixture and mix lightly. Sprinkle cheese on top. Bake about 50 minutes in 350 degree F. oven. Serves 10 to 12. 

Submitted by Mildred E. Nixson of Eau Claire, Wis. 

Autumn Salad

2 cups cooked beets, chopped fine

2 cups uncooked cabbage, chopped fine

1/2 cup horseradish, grated

A scant 1/2 cup sugar

1/3 teaspoon salt

1/2 cup mild vinegar

Cook together the sugar, salt, and vinegar until the sugar and salt are dissolved. Pour the mixture over the beets, cabbage, and horseradish which have been mixed together. 

Serve in a salad bowl and garnish with hard boiled eggs cut in quarters. 

Submitted by Mrs. R. T. Blank of Litchfield, Ill 

Ham Flakes

Boil 2 pounds of smoked butt or Called ham until tender. Mix 3 eggs, 1 teaspoon salt, 3 teaspoons water and flour enough to make a stiff dough as for noodles. Roll in thin sheets when dry; cut in one-inch squares and boil in salted water until tender; then drain off the water. Cut the ham in one-inch squares about 1/4 of an inch thick. Place in well-greased pan, first the noodles and then the ham in alternate layers. Bake in moderate oven until a golden brown. 

Submitted by Mrs. William Weiner of St. Louis 

Apricot Souffle'

Use canned apricots.

1 cup puree made by running through sieve

1 teaspoonful lemon juice

2 tablespoons apricot juice or syrup

Whites of 3 eggs

1 tablespoon Knox's gelatine

1/2 cup of cream, whipped

2 tablespoons sugar

Do not make puree too thick. Dissolve gelatine in 2 tablespoons syrup and strain into puree. 

Add lemon juice, sugar, whites of eggs, and cream. Place apricots on top. Serve cold, after molding on ice, with whipped cream. 

Submitted by Mrs. Dorothy Benbrook of Oklahoma City 

Baked Mushrooms

Toast for each person a large slice of bread and spread over it rich sweet cream. Lay on each slice, head downward, a mushroom; or if small, more than one. Season and fill it with as much cream as it will hold. Place over each a custard cup pressing well down to the toast. Put in moderate oven and bake 15 minutes. Do not remove the cups for 5 minutes after they come from the oven so the flavor of the mushroom is well preserved in the toast.

Submitted by Ruth Gangloff of St. Louis 

Custard Cherry Pie

Line a deep pie plate with a rich paste. Put in canned or fresh cherries, sugar to taste, make a custard of one egg, 1 tablespoon sugar, scant cup milk, and pour over cherries and bake, omitting upper crust. Blue plums, canned or fresh, may be used the same as cherries.

Submitted by Mrs. J. Schneider of St. Louis 

How to Make a Stew

1. Have beef, veal, or lamb cut into uniform pieces, one to two inch cubes. (Flour meat if you want a deep  brown color). 

2. Brown on all sides in hot fat. Season. Add sliced or chopped onions near end of browning period if desired. 

3. Barely cover meat with hot water, stock, or other liquid. 

(To make a quick meat stock: dissolve a bouillon cube or one teaspoon of beef extract in a cup of hot water or liquid from cooked vegetables).

4. Cover kettle closely; cook slowly until meat is tender. Simmer, do not boil. Add extra liquid if necessary. 

5. Add vegetables just long enough before meat is tender to be done but not overcooked.

6. Thicken gravy with a smooth flour-and-water paste, using a few tablespoons of flour and enough water to moisten. 

*From St. Louis Globe-Democrat 1961 

Coconut Cream

2 cups sugar

3/4 thin cream or milk

1 tablespoon honey or 2 tablespoons corn syrup

Cook until it forms firm ball in cold water; add 1 tablespoon vanilla and let cool. Beat thick. Add 1 cup fresh coconut and pour into buttered plate.

*handwritten on 3x5 scrap paper 

 

 

Jam Pudding

3/4 cup sugar

3/4 cup buttermilk

3/4 cup jam

1 cup flour

1 teaspoonful cinnamon

1 teaspoon soda

2 egg yolks

Bake in moderate oven and serve with hard sauce. The whites may be beaten and served on top if desired. 

Huntington Shrimps

Melt two tablespoonfuls of butter and stir constantly until browned; add two tablespoonfuls of peanut butter and stir until blended; then add 3 1/2 tablespoonfuls of flour. When thoroughly mixed, pour in gradually 1 1/2 cupfuls chicken stock and bring to the boiling point. Add one cup of boiled rice and one cup of canned shrimps, broken in pieces. Season with one half teaspoonful salt and a few grains of pepper. Turn into a covered baking dish, cover with croutons and bake in a hot oven until browned.

Submitted by Mrs. G. B. M. of St. Louis 

Deviled Eggs Benedict

Toast four slices of bread or English muffins and spread generously with one 4 1/2 oz can of deviled ham. Place poaced eggs on top and serve with hollandaise sauce.

Peanut Cookies

1/2 cup (1/4 lb) butter or margarine, softened

1 1/4 cups packed dark brown sugar

1 egg

1 tsp vanilla

1 1/2 cups sifted all purpose flour

1/2 tsp double acting baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 cup milk

1 1/2 cups high protein cereal

1 can (6 1/2 oz) salted peanuts (1 1/3 cups)

Beat butter and sugar thoroughly in large bowl. Add egg and vanilla and beat mixture until light and fluffy. Sift flour, baking powder, baking soda, and salt together. Add flour mixture alternately with milk, mixing well after each addition. Stir in cereal and nuts.

Drop level tablespoonfuls of dough onto greased baking sheets. Bake in 375 degree F oven 8 minutes or until lightly browned at edges. Cool cookies on racks. Makes about 5 dozen.