From the Iowa City Press-Citizen
From the Iowa City Press-Citizen
What Was for Dinner on April 1, 1950?
What Was for Dinner on April 1, 1950?
What Was for Dinner on
April 1, 1950?
Take a gastronomical journey back in time through Newspapers.com™ recipes.*
Take a gastronomical journey back in time through Newspapers.com™ recipes.*
By the Ancestry® Team
By the Ancestry® Team
1950 Census Page What Was for Dinner?
When the census enumerator arrived on your family’s doorstep on that spring day in 1950, stews might have been simmering on the stovetop, Easter treats might have been baking in the oven—or maybe your grandma made one of these epicurean delights which made the paper that day.
When the census enumerator arrived on your family’s doorstep on that spring day in 1950, stews might have been simmering on the stovetop, Easter treats might have been baking in the oven—or maybe your grandma made one of these epicurean delights which made the paper that day.
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Tuna Cheese Cake
Tuna Cheese Cake
Ingredients
Ingredients
2 cups cottage cheese
1 can tuna (7 ounce can)
1/2 cup dry bread crumbs
2 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon celery salt
Dash of steak sauce
2 tablespoons butter2 cups cottage cheese
1 can tuna (7 ounce can)
1/2 cup dry bread crumbs
2 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon celery salt
Dash of steak sauce
2 tablespoons butterDirections
Directions
Combine cheese, tuna, 1/4 cup bread crumbs, and seasonings. Blend in beaten eggs. Place in oiled casserole (1 quart). Sprinkle with remaining crumbs, buttered. Set in pan of hot water and bake in a moderate oven (375 degrees) for about 30 minutes until mixture is firm. Serves 4.
Combine cheese, tuna, 1/4 cup bread crumbs, and seasonings. Blend in beaten eggs. Place in oiled casserole (1 quart). Sprinkle with remaining crumbs, buttered. Set in pan of hot water and bake in a moderate oven (375 degrees) for about 30 minutes until mixture is firm. Serves 4.
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From The Modesto Bee
From The Modesto Bee
Ham Rolls with Fruit Sauce
Ham Rolls with Fruit Sauce
Ingredients
Ingredients
1 pound chopped ham
1/2 pound chopped pork
1 egg
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/8 teaspoon pepper
3 ounce can broiled mushrooms, chopped
1/2 cup fine dry bread crumbs
2 tablespoons fat
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1/4 cup sugar, cane, or beet
3/4 cup pineapple juice
1 cup drained canned pineapple chunks1 pound chopped ham
1/2 pound chopped pork
1 egg
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/8 teaspoon pepper
3 ounce can broiled mushrooms, chopped
1/2 cup fine dry bread crumbs
2 tablespoons fat
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1/4 cup sugar, cane, or beet
3/4 cup pineapple juice
1 cup drained canned pineapple chunksDirections
Directions
Combine ground meats, egg, brown sugar, mustard, pepper, and mushrooms. Sprinkle with bread crumbs and blend together thoroughly. Divide mixture into eight parts and shape each into a rectangular roll about three and one half inches long. Place on greased shallow baking pan. Blend together fat and Worcestershire sauce and brush over tops of rolls. Bake in moderate oven, 350 degrees Fahrenheit, 1 hour. For sauce, blend together cornstarch, sugar, and pineapple juice. Bring to boil, stirring constantly. Add pineapple chunks and heat thoroughly. Serve over the baked ham rolls. Makes four generous or eight small servings.
Combine ground meats, egg, brown sugar, mustard, pepper, and mushrooms. Sprinkle with bread crumbs and blend together thoroughly. Divide mixture into eight parts and shape each into a rectangular roll about three and one half inches long. Place on greased shallow baking pan. Blend together fat and Worcestershire sauce and brush over tops of rolls. Bake in moderate oven, 350 degrees Fahrenheit, 1 hour. For sauce, blend together cornstarch, sugar, and pineapple juice. Bring to boil, stirring constantly. Add pineapple chunks and heat thoroughly. Serve over the baked ham rolls. Makes four generous or eight small servings.
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From The Paducha Sun
From The Paducha Sun
Baked Potatoes with Creamed Fish
Baked Potatoes with Creamed Fish
Ingredients
Ingredients
4 tablespoons butter or margarine
4 tablespoons flour
2 cups milk
2 cups diced cooked white fish
2 to 4 tablespoons finely diced smoke salmon (if desired)
Salt and freshly-ground pepper to taste
4 large hot baked potatoes4 tablespoons butter or margarine
4 tablespoons flour
2 cups milk
2 cups diced cooked white fish
2 to 4 tablespoons finely diced smoke salmon (if desired)
Salt and freshly-ground pepper to taste
4 large hot baked potatoesDirections
Directions
Make white sauce of the butter or margarine, flour, and milk. Add white fish and smoked salmon (if used) and season to taste with salt and pepper. Heat thoroughly. Cut baked potatoes in half and gash each in several places; pour creamed fish over halves. Makes 4 large servings.
Make white sauce of the butter or margarine, flour, and milk. Add white fish and smoked salmon (if used) and season to taste with salt and pepper. Heat thoroughly. Cut baked potatoes in half and gash each in several places; pour creamed fish over halves. Makes 4 large servings.
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From The Pittsburgh Courier
From The Pittsburgh Courier
Hot Deviled Eggs
Hot Deviled Eggs
Ingredients
Ingredients
1 1/3 cups cooked or canned tomatoes
1/2 green pepper, diced fine
1 small onion, diced fine
1 teaspoon Worcestershire sauce
2 drops tabasco sauce, if desired
1 teaspoon salt
Pepper to taste
1 tablespoon flour
2/3 cup milk
6 hard cooked eggs, sliced crumbs, fat1 1/3 cups cooked or canned tomatoes
1/2 green pepper, diced fine
1 small onion, diced fine
1 teaspoon Worcestershire sauce
2 drops tabasco sauce, if desired
1 teaspoon salt
Pepper to taste
1 tablespoon flour
2/3 cup milk
6 hard cooked eggs, sliced crumbs, fatDirections
Directions
Cook tomatoes, green pepper, celery, onion, and seasonings together about 20 minutes or until vegetables are tender. (1 2/3 cups raw tomatoes, cut in pieces, may be used instead of 1 1/3 cups cooked.) Make white sauce: melt fat, blend in flour, and add milk slowly. Cook over low heat, stirring constantly, until thickened. Add tomato mixture very slowly to white sauce. Add sliced eggs. Serve in patty shells or toast cups. Or put into greased baking dish, sprinkle with crumbs, dot with fat, and brown in a moderately hot oven (375° F.) 10 to 15 minutes.
Cook tomatoes, green pepper, celery, onion, and seasonings together about 20 minutes or until vegetables are tender. (1 2/3 cups raw tomatoes, cut in pieces, may be used instead of 1 1/3 cups cooked.) Make white sauce: melt fat, blend in flour, and add milk slowly. Cook over low heat, stirring constantly, until thickened. Add tomato mixture very slowly to white sauce. Add sliced eggs. Serve in patty shells or toast cups. Or put into greased baking dish, sprinkle with crumbs, dot with fat, and brown in a moderately hot oven (375° F.) 10 to 15 minutes.
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From the Janesville Daily Gazette
From the Janesville Daily Gazette
Bunny Nests
Bunny Nests
Ingredients
Ingredients
4 oz. elbow spaghetti
1 1/4 cups condensed mushroom soup
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 hard cooked eggs
1/2 lb. chopped cooked spinach
1/4 cup buttered bread crumbs4 oz. elbow spaghetti
1 1/4 cups condensed mushroom soup
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 hard cooked eggs
1/2 lb. chopped cooked spinach
1/4 cup buttered bread crumbsDirections
Directions
Cook spaghetti in boiling salted water until tender. Drain and rinse. While spaghetti is cooking, combine soup, milk, salt, and pepper in saucepan and bring to boiling point. Chop 3 eggs, reserving one for garnish. Add spaghetti, chopped eggs, and spinach to soup mixture and heat thoroughly. Serve in hot individual ramekins. Garnish with egg slices. Serves 4.
Cook spaghetti in boiling salted water until tender. Drain and rinse. While spaghetti is cooking, combine soup, milk, salt, and pepper in saucepan and bring to boiling point. Chop 3 eggs, reserving one for garnish. Add spaghetti, chopped eggs, and spinach to soup mixture and heat thoroughly. Serve in hot individual ramekins. Garnish with egg slices. Serves 4.
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From the Newport Daily News
From the Newport Daily News
Frozen Fig Pudding
Frozen Fig Pudding
Ingredients
Ingredients
8 fig cookies (bars or newtons)
1 1/4 cup hot top milk
1/2 cup sugar
1 teaspoon vanilla
1/2 cup chopped walnut meats
2 tablespoons butter
1 cup cream8 fig cookies (bars or newtons)
1 1/4 cup hot top milk
1/2 cup sugar
1 teaspoon vanilla
1/2 cup chopped walnut meats
2 tablespoons butter
1 cup creamDirections
Directions
Crumble the fig cookies into hot top milk and let stand until cool. Stir in sugar and vanilla. Cook walnut meats and butter until they are toasted. Add the nuts and the browned butter to the milk and fig cookie mixture. Whip the cream until almost stiff. Stir into first mixture. Pour into freezing tray of refrigerator and freeze quickly until firm. Do not stir. Serves 5.
Crumble the fig cookies into hot top milk and let stand until cool. Stir in sugar and vanilla. Cook walnut meats and butter until they are toasted. Add the nuts and the browned butter to the milk and fig cookie mixture. Whip the cream until almost stiff. Stir into first mixture. Pour into freezing tray of refrigerator and freeze quickly until firm. Do not stir. Serves 5.
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From the Wilkes-Barre Record
From the Wilkes-Barre Record
Molasses Prune Pie
Molasses Prune Pie
Ingredients
Ingredients
2 cups prunes
1 1/2 cups sour cream
2 tablespoons dark molasses
2 eggs
1/4 teaspoon salt
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour Pastry for single 9-inch crust2 cups prunes
1 1/2 cups sour cream
2 tablespoons dark molasses
2 eggs
1/4 teaspoon salt
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour Pastry for single 9-inch crustDirections
Directions
Rinse prunes, cut from pits and put through food chopper, using medium knife. Combine cream, molasses, eggs, salt, sugar, and cinnamon, mixing thoroughly. Moisten flour in a small amount of cream mixture. Stir until smooth and then add to the cream mixture. Add prunes and beat well. Pour into pastry-lined pie pan and bake in a very hot (475 F) oven 10 minutes; reduce temperate to moderate (350 F) and bake 20 to 25 minutes longer, or until custard is set. Cool before serving. Six to eight servings.
Rinse prunes, cut from pits and put through food chopper, using medium knife. Combine cream, molasses, eggs, salt, sugar, and cinnamon, mixing thoroughly. Moisten flour in a small amount of cream mixture. Stir until smooth and then add to the cream mixture. Add prunes and beat well. Pour into pastry-lined pie pan and bake in a very hot (475 F) oven 10 minutes; reduce temperate to moderate (350 F) and bake 20 to 25 minutes longer, or until custard is set. Cool before serving. Six to eight servings.
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From The Rhinelander Daily News
From The Rhinelander Daily News
Bacon Muffins
Bacon Muffins
Ingredients
Ingredients
2 cups sifted flour
1 teaspoon soda
1/2 teaspoon salt
2 tablespoons sugar
5 slices crisp cooked bacon
1 egg
1/4 cup vinegar
3/4 cup milk
1/4 cup melted shortening2 cups sifted flour
1 teaspoon soda
1/2 teaspoon salt
2 tablespoons sugar
5 slices crisp cooked bacon
1 egg
1/4 cup vinegar
3/4 cup milk
1/4 cup melted shorteningDirections
Directions
(Makes 12 two-inch muffins)
Sift together into large mixing bowl 2 cups sifted flour, 1 teaspoon soda, 1/2 teaspoon salt and 2 tablespoons sugar. Add 5 slices crisp cooked bacon cut into small pieces. Beat together 1 egg, 1/4 cup vinegar, 3/4 cup milk, 1/4 cup melted shortening. Add to flour mixture. Mix only until flour is dampened. Pour into greased muffin tins. Bake at 425 degrees F. (hot oven) about 20 minutes.(Makes 12 two-inch muffins)
Sift together into large mixing bowl 2 cups sifted flour, 1 teaspoon soda, 1/2 teaspoon salt and 2 tablespoons sugar. Add 5 slices crisp cooked bacon cut into small pieces. Beat together 1 egg, 1/4 cup vinegar, 3/4 cup milk, 1/4 cup melted shortening. Add to flour mixture. Mix only until flour is dampened. Pour into greased muffin tins. Bake at 425 degrees F. (hot oven) about 20 minutes.
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