#RetroRecipeRewind

#RetroRecipeRewind

claringtonmuseums

The love of comfort food is something that unites us all. Whether going back to your roots to make your family’s tried-and-true recipe, or branching out to try a cuisine that is new to you, the sharing of food and techniques for culinary success are important to all cultures and communities.

Discover interesting recipes that we found in our local newspaper archives. Do versions of these have a valued place in your own family’s cookery archives?

Give them a try, then share your results with us on social media @claringtonlma (Instagram, Facebook, Twitter), along with the hashtag #RetroRecipeRewind!

A New Apple Pie

  • ¾ cup shredded pineapple
  • 2 cups apple sauce
  • ⅛ tsp salt
  • 1½ tbsp gelatin softened in ¼ cup water or pineapple juice

Drain the pineapple and combine with the apple sauce. Add the salt. Dissolve the gelatin over hot water and add to the fruit mixture. Pour into a baked pie shell or graham cracker crust, and chill thoroughly before serving.

Click here or the image to the left to download the PDF!

(The Canadian Statesman, October 6, 1938, p.9)

.

Company Dinner

“As lovely Spring days approach there will be much visiting and modest entertaining.” Try this “little different, yet economical” menu for your next get together!

  • Creamed pork chops
  • Baked potatoes
  • Glazed onions
  • Whole wheat muffins and butter
  • Pea and carrot salad
  • Maple cream dessert
  • Date loaf
  • Coffee
  • After dinner mints

Creamed Pork Chops

Pan brown the chops and then place them in a shallow dish.
Sprinkle with salt, pepper and a dust of sage. Sprinkle thickly with finely-ground bread crumbs. Dot with butter.
Bake in hot oven until crumbs are lightly browned then add enough water to keep from sticking.
Cook 30 minutes, then add 1 can of condensed mushroom soup. Cook 10 minutes longer.

Glazed Onions

  • 2 dozen small white onions
  • 2 tbsp butter
  • 6 tbsp sugar
  • 2 tsp water

Peel onions; cook in boiling salted water until tender. Drain.
Melt butter, add sugar and water. Add onions, simmer to brown and glaze.

Pea and Carrot Salad

  • 2 cups small canned peas
  • 1 cup grated carrot
  • 1/2 cup finely chopped celery
  • 2 tbsp chopped onion
  • 2 tbsp chopped olives
  • 2 chopped hard boiled eggs

Drain peas,grate carrot and chop other ingredients.
Just before serving toss all together with your favourite mayonnaise. Sprinkle chopped egg on top.
Also attractive if some chopped parsley or water cress added.

Maple Cream Dessert

  • 2 tbsp granulated gelatin
  • 1/4 cup cold water
  • 1 cup milk
  • 2 egg yolks
  • 1/4 tsp salt
  • 1/2 cup maple syrup
  • 1/2 cup chopped nut meats
  • 1 cup whipped cream
  • 1/2 cup marshmallows diced

Soften the gelatin in the cold water.
Scald the milk over hot water; add a small amount of it slowly to the egg yolk.
Return to the milk remaining in the double boiler and cook until the mixture coats the spoon. In the meantime stir in the salt and maple syrup.

Click here or the image to the left to download the PDF!

(Orono Weekly Times, 17 Apr 1941, p. 3.)