Fine Points of Menu Making - 1935

Source: Rice: 200 Delightful ways to serve it, copyright 1935, Southern Rice Industry, New Orleans, LA

Italienne Sandwich - 1936

1 small green pepper
1 small onion
2 Tablespoons butter
1 cup canned tomatoes
salt, pepper
toast
fried eggs
Swiss cheese, grated

Chop the green pepper and onion fine; cook slowly in butter. Add tomatoes and cook until reduced one-half. Season. Spread the sauce 1/4 inch thick on fresh toast. On each slice of toast place a fried egg. Partially cover the top of each egg with grated Swiss cheese. Place under low broiler heat until cheese is slightly melted. Serve piping hot.

Source: Favorite Recipes from Marye Dahnke's File, copyright 1936, Kraft-Phenix Cheese Corp. 

Lemon Meringue Pie - 1930s

1/2 cup water

7 Tablespoons cornstarch

1 1/2 cups water

1 1/4 cups sugar

3 egg yolks, slightly beaten

1 lemon (grated rind and juice)

1 Tablespoon butter

1 Baked Pie Shell

Mix 1/2 cup water and cornstarch to thin paste. Combine 1 1/2 cups water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken; return to double boiler and continue cooking until thick and smooth (15 minutes). Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer. Add lemon rind and juice and butter and blend well. Cool and pour into pie shell. Top with meringue. (see below)

Meringue:

2 egg whites

6 Tablespoons sugar

1/2 teaspoon vanilla or 1 teaspoon lemon juice

Beat egg whites until stiff, but not dry. Add sugar gradually, beating constantly. Add vanilla or lemon juice. Pile lightly on filling in baked pie shell. Bake in slow oven (325) for 15 minutes or until firm and delicately browned.

Source: What Shall I Cook Today?, Spry Shortening, 1930s, Lever Brothers Co.

Sea Dream Salad - 1930s

1 package Lime Jell-O

1 cup warm water

1 cup grated cucumber

1 Tablespoon vinegar

1 teaspoon onion juice

Dash of cayenne

1/2 teaspoon salt

Dissolve Jell-O in warm water. Add cucumber, vinegar, onion juice, cayenne, and salt. Force through sieve. Turn into mold. Chill until firm. Cut in squares and serve on crisp lettuce. Garnish with mayonnaise. Serves 6.

Source: 48 New Jell-O Recipes, copyright 1932, General Foods Corp.

Vegetable Croquettes - 1930s

2 tsp. butter

2 T. flour

1/2 tsp. salt

Few grains pepper

1/3 cup evaporated milk diluted with 3 T. water

1 tsp. grated onion

1 cup left-over vegetables, chopped and drained

Melt butter in double boiler. Add gradually the flour, salt and pepper that have been mixed with diluted milk to form a smooth, thin paste. Cook until thickened, stirring constantly to prevent lumping. Add vegetables. cool and shape into croquettes. Roll in cracker meal or fine bread crumbs, then in undiluted evaporated milk and again in crumbs. Fry in deep fat (380 degrees) until brown. Makes 6 croquettes.

Recipe taken from Sego Recipes, 1930s, Sego Milk Products Company