WWLP Cook: Fruit Crown

This recipe comes from a 1961 joint advertisement for Eagle Brand Condensed Milk and Minute Tapioca:

Tapioca Fruit Crown 1961

Fruit Crown

Ingredients:

  • 1 envelope (1 tablespoon) gelatin
  • 3 1/2 cups water
  • 1 1/3 cups (15-oz. can) Eagle Brand Sweetened Condensed Milk
  • 6 tablespoons Minute Tapioca
  • 2 eggs, separated
  • 2 teaspoons grated lemon rind
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1 cup whipped cream (optional)

Directions:

  1. Sprinkle gelatin over 1/2 cup of the water; set aside to soften gelatin.
  2. Combine remaining water, Eagle Brand Condensed Milk, Minute Tapioca, egg yolks, lemon rind, and salt in saucepan. Let stand 5 minutes. Cook over medium heat, stirring constantly until mixture comes just to a full boil.
  3. Remove from heat. Add softened gelatin, stirring until it is thoroughly dissolved. Add vanilla.
  4. Beat egg whites until foamy. Gradually add sugar and continue beating until soft peaks form.
  5. Very slowly add the tapioca mixture, stirring rapidly to blend well.
  6. Chill about 1/2 hour; then fold in whipped cream.
  7. Pour into a lightly oiled shallow 2-quart mold. Chill 3 hours or until firm. Unmold.
  8. Serve with your favorite fruit if desired

Makes 10-12 servings

Note: For deep 2-quart molds, increase gelatin to 1 1/2 tablespoons.

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WWLP Cook: International Buffet Menu

Perched happily on cushions, your guests will enjoy this array of foods from many lands: Three tiers of appetizers to go with punch, showy pancake surprise, exotic guacamole-topped salad–followed by a delectable dessert and coffee

towerInternational Buffet

Round-the-world Appetizers

Punch

Fiesta Pancake Tower

Grapefruit-Guacamole Salad

Hot Rolls

Butter

Carioca Cream

Coffee


Everywoman’s Family Circle Feb 1960

WWLP Cook: Boiled-Beef Dinner and Beef-Pie Dinner

The February 1960 issue of Everywoman’s Family Circle included a two page spread explaining the best way to handle left over meats (because much like today, larger quantities of meats were typically more cost and time effective despite being too much for dinner). The article suggested that no meat would go uneaten if the homemaker had an advance plan for how to use the leftovers and provided menus for tonight’s dinner AND a “planned-over” left over meal. The first menu offered was a beef dinner.

Old-fashioned boiled beef: 

“It’s a man’t favorite–succulent boiled beef with a smacking-hot horseradish sauce.” For the first meal the mag chose an arm pot roast with round bone in (brisket, bottom round, blade, or rump are also suggested as good alternative cuts) and for the left-over meal they chose ground meat “because boiled beef at its best falls apart at a fork’s touch”

Boiled Beef Dinner Menu

Boiled beef dinner

Old-fashioned Boiled Beef

Brown Horseradish Sauce

Buttered Boiled Whole Potatoes

Crisp-cooked Cabbage Wedges

Apple Betty          Whipped Cream

Coffee                      Milk

Planned-Over Menu

Beef pie dinner

Beef-‘n’-potato Pie

Creamed Lima Beans and Celery

Winter Tomato Salad (use canned whole tomatoes)

Tea                Cherry Pie                   Milk

These might be too large of menus to prepare for a weeknight meal for two, but I do think it would be worth it to plan ahead and have a left-over meal planned for the extra meats!

 

 

WWLP Cook: Manhattan Fish Fillets

This recipe comes from a Campbell’s Soup advertisement in 1968 that was side by side with a recipe for Surprise ‘Burgers. The idea behind both of these recipes is that they both require 8 ingredients to make, and 5 of those ingredients are found in Campbell’s Tomato Soup.

Campbell's Soup Ad fish

 

Manhattan Fish Fillets

Ingredients:

1-5. 1 can (10 3/4 oz.) Campbell’s Tomato Soup

6. 1 pound fish fillets

7. 2 tablespoons chopped parsley

8. 6 thin lemon slices

Directions:

Spread one tablespoon soup on each fish fillet; sprinkle with parsley. Roll fillets; place in shallow baking dish (10 x 6 x 2). Pour on remaining soup; top with lemon slices. Bake at 375* for 25 minutes or until fish flakes easily. 4 servings.

WWLP Bake: Banana Lemon Torte

Layer upon layer of mix-made banana cake, with fresh fruit slices and creamy lemon frosting in between

Bake cake at 350* for 30 to 35 minutes. Makes 1 nine-inch torte

Fixing time: 15 minutes

Ingredients:

  • 1 package banana cake mix
  • Eggs
  • Water
  • 1 package lemon-flavor creamy frosting mix
  • 2 cups cream for whipping
  • 3 medium-size ripe bananas
  • Lemon Juice

Directions:

  1. Prepare cake mix with eggs and water, bake in 2 greased-and-floured 9-inch layer-cake pans, cool, and remove from pans, following label directions. Split each layer.
  2. Blend frosting mix and cream in a medium-size bowl; beat until fluffy thick.
  3. Peel bananas and slice thin; brush with lemon juice so slices stay bright.
  4. Place one cake layer on a large serving plate; spread with about 1/4 of the frosting mixture; top with 1/4 of the banana slices. Repeat stacking with remaining layers, frosting mixture, and banana slices, arranging banana slices in a pretty pattern on top. Chill torte about an hour before serving. Cut in wedges with a sharp knife.

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Family Circle February 1968

WWLP Cook: Golden-Crisp Rock Cornish Hens

"Family Fooling Meals: No one would guess, when you're dishing up dinner, that you've spent most of the day on the town."

“Family Fooling Meals: No one would guess, when you’re dishing up dinner, that you’ve spent most of the day on the town.”

Golden-Crisp Rock Cornish Hens

Little birds in coats of seasoned crumbs back invitingly brown with no turning, no watching

Bake at 350* for 1 hour and 15 minutes.

Makes 6 servings

Fixing time: 25 minutes

Ingredients:

  • 6 frozen Rock Cornish game hens, weighing about 1 pound each, thawed
  • salt
  • 1/2 cup buttermilk
  • 2 packages seasoned coating mix for chicken
  • 1 package (1 pound) spinach noodles
  • 1/2 teaspoon onion salt
  • 2 tablespoons butter or margarine

Directions:

  1. Remove giblets from Cornish hens and chill to simmer for gravy another day. Rinse hens inside and out; pat dry. Sprinkle cavities lightly with salt.
  2. Brush hens, one at a time, with buttermilk, then shake in coating mix. Place breast side up, and not touching, in a jellyroll pan.
  3. Bake in moderate oven (350*) 1 hour and 15 minutes, or until tender and golden.
  4. While hens bake, cook noodles in a kettle, following label directions; drain; return to kettle. Ad onion salt and butter or margarine; toss lightly to mix.
  5. Spoon noodles onto a large deep serving platter; arrange Cornish hens on top. Garnish with sprigs of water cress, if you wish.

 


Family Circle February 1968