Treasure Basket Salad

Cottage cheese has been making a come back recently with new recipes all over social media. In our house cottage cheese has always been in fashion and we eat it regularly, especially during summer.

This fun and easy way of serving the creamy curds comes from Better Homes and Gardens Magazine June 1941, and we served them with cold cuts and salad

8 medium-sized tomatoes

3/4 lb. cottage cheese

4 tablespoons Real Mayonnaise

3/8 teaspoon onion, grated

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 Spanish onion, sliced and separated into rings 

I large green pepper, sliced

I large sweet red pepper, sliced

Romaine or Lettuce

• Cut a slice off stem end of tomatoes. 
• Remove seeds and invert to drain. 
• Mix cottage cheese with Real Mayonnaise, grated onion and seasonings, and fill tomatoes. 
• Replace tops on tomatoes. 
• Arrange filled tomatoes, onion rings and pepper rings on romaine or lettuce leaves (as illustrated). 
• Serve with Nut Mayonnaise

NUT MAYONNAISE: 

Add 4 tablespoons pistachio, or other nut meats, slivered, to 1½ cups Real Mayon- -naise. 

Gives the rich flavor note that puts this simple salad over! 

Serves 8.

Better Homes and Gardens Magazine
June 1941

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Shrimp Curry and Browned Rice

I needed a fast and easy dinner and this simple and flavourful Shrimp Curry from  Better Homes and Gardens Magazine June 1948 fit the bill. ready and on the table in 30 minutes. But, I did amend the recipe slightly. I replaced one of the cups of milk with one of chicken stock, and upped the curry powder to two teaspoons 

1 cup rice

1 teaspoon sugar

1 cup diced onions

½ teaspoon ginger

¼ cup fat

3 cups milk

6 tablespoons enriched flour

2½ cups cooked shrimp

1 teaspoon curry powder

1 tablespoon lemon juice

1½ teaspoons salt

• For the brown rice, heat 2 tablespoons butter or salad oil in skillet. 
• Add rice. 
• Stir until kernels are golden brown. 
• Add 4 cups boiling water and 1 teaspoon salt. 
• Stir. 
• Cover. Simmer till rice is tender, 25 to 30 minutes.

• Meanwhile start your curry
• Cook onion in hot fat until tender. 
• Stir in flour, curry powder, salt, sugar, and ginger; blend. 
• Gradually add milk (and stock)
• Cook until smooth and thick, stirring constantly. 
• Add shrimp and lemon juice. 
• Heat thoroughly. 
• Serve with hot browned rice... 
• and we added homemade peach chutney, a crisp garden salad and a small naan bread
• Serves 6.

Better Homes and Gardens Magazine
June 1948

..

Pilchards on Toast

Im always looking for something different for breakfast.. I mean there is only so much oatmeal or strawberry jam on toast one can eat.. or maybe not. Anyway I was skimming through "Eating for Victory", a collection of Ministry of Food Leaflets from World War 2.. and came across the section with breakfast suggestions. And there nestled on the last page was a blast from the past... "Pilchards on Toast" andmaybe the simplest recipe Ive seen for a while

Wow..I hadnt had that for years...and after a quick rummage in the pantry I found a tin of sardines. After blowing the dust off, I made myself a tasty meal of this tinned treasure on a couple of slices of National Loaf. I didnt use butter, to me it was just as good. It was so yummy and I thought it would make for a quick lunch too

Needless to say pilchards are now on my shopping list, and wont be relegated to the back of the cupboard again

1 Tin Pilchards (15 oz size)
4 slices of buttered toast

• Divide the pilchards on to the four slices of toast
• I mashed them slightly in a bowl first
• Place under  the grill broiler) for several minutes to heat
• Enjoy!

Eating For Victory

Apple and Peanut Salad

A simple, refreshing and crunchy salad. Mix and match the types of apples with whatever you have on hand to give complex flavor as well as a more colorful salad. Recipe taken from Meta Givens "The Modern Family Cook Book" 1942

5 medium-sized eating apples
juice of 1 lemon
1 medium stalk celery, diced
1/2 cup mayonnaise 
1/2 cup coarsely chopped peanuts
lettuce

• Peel, quarter, and core apples.
• Cut into 1/2-inch dice and sprinkle with lemon juice to prevent discoloration.
• Cut celery into small dice.
• Add the apples and mayonnaise and toss lightly.
• Just before serving, add the peanuts and serve on lettuce leaves, or as a stuffing for peeled whole tomatoes.
• Five servings

"The Modern Family Cook Book" 
by Meta Givens ~ 1942

Lemon and Cherry Blocks

The most simple 1940s dessert I have made so far... Taken from the Better Homes and Gardens Magazine May 1943, its two different flavour jellos cut into cubes... with a few pineapple chunks thrown in for good measure.

What else is there to say...

Magazine Illustration

Lemon Jello

Cherry Jello

Canned Pineapple Chunks

• Prepare a lemon and a cherry flavored gelatine according to directions on packages. 
• Use canned fruit sirups for part of liquid 
• Pour into separate shallow pans. 
• Chill thoroly. 
• Dip knife into hot water; cut gelatine in 1-inch cubes. 
• Pile lightly. 
• Add pineapple spoon-sized cubes.

Better Homes and Gardens Magazine
May 1943

One Egg Gold Cupcakes

Some little cupcakes from the August 1945 issue of "Better Homes and Gardens" Magazine, using the wartime one egg method... which rose nicely and had a lovely flavour. The recipe calls for a Fluffy Frosting but if you are saving eggs in the cakes why would you crack two open for the frosting? So Ive gone for a simple orange drizzle.. to save eggs and syrup and to use up the last of my orange juice.

½ cup shortening
3/4 cup sugar
1 tablespoon grated orange peel 

1 well-beaten egg 

1½ cups cake flour 1/4 teaspoon salt
2 teaspoons baking powder 

½ cup orange juice 

3 tablespoons milk

• Thoroly cream shortening, sugar, and peel.
• Add egg; beat well.
• Add sifted dry ingredients alternately with liquids.
• Fill greased cupcake pans two-thirds full.
• Bake in moderately hot oven (375°) 20 to 25 minutes.
• Makes approx 1½ dozen small cupcakes.

 
Frost with Fluffy Frosting: Beat 2 egg whites, dash of salt, 1 cup corn sirup, and 1 teaspoon vanilla extract until of fluffy spreading consistency

Better Homes and Gardens Magazine
August 1945

Baked Cream Fish Fillets

A quick and easy fish dish from Better Homes and Gardens Magazine,  March 1941. The photoss dont do it justice as it was absolutely delicious. Even Hubby who isnt a big fish fan loved it. 

I used haddock... but didnt change the recipe at all. I will definitely be making it again

2 pounds fish fillets(cod, sole, haddock or halibut), fresh or frozen
teaspoon salt
Few grains pepper
1/4 teaspoon paprika
Juice of 1 lemon
2 tablespoons butter
2 tablespoons flour
Salt and pepper
1 tablespoon dry mustard
1 cup top milk
cup buttered breadcrumbs
1 tablespoon minced parsley

• Cut fillets in serving pieces. 
• Place in greased, shallow baking dish, 
• Sprinkle with salt, pepper, paprika, and lemon juice. 
• Make a white sauce of butter, flour, seasonings, and milk
• Pour over fillets 
• Sprinkle with crumbs and parsley 
• Bake in moderate oven (350) 35 minutes

 Better Homes and Gardens Magazine 
March 1941