500 Delicious Salads, Edited by Ruth Berolzheimer.
Culinary Arts Institute, Chicago, IL 1940
Jeanne Owen's Book of Sauces, M Barrows & Co, New York 1941
Recipes From Antoine's Kitchens, United Newspapers Magazine Corp., 1948
Food Is Fun, American Gas Association, New York
The Sealtest Food Advisor, May/June 1942. Sealtest Inc. , New York City.
1942 Wisconsin State Fair presents Potato Recipes (flyer)
1 head cabbage
1 c diced cold cooked tongue
1 c diced cooked ham
1 green pepper, chopped
1 sweet red pepper, chopped
1/2 onion, chopped
1 c. mayonnaise
Shred cabbage as for coleslaw. Add next 5 ingredients and blend mayonnaise with cabbage mixture. Sugar and salt may be added if desired. serves 8.
Culinary Arts Institutes says: "A new bowl gives a new flair to your favorite cheese and vegetable salad!"
Freeze water, colored pale
green, in bowl shaped mold. When sufficient ice is formed for the wall, break
through the thin ice layer in the center and pour out the water.
Freeze water in an enamel bowl, covered and packed in ice and salt. when frozen 1 inch thick, press down small bowl until water runs out. When freezing process starts again remove smaller bowl. To unmold, dip bowl into hot water.
Repeat process for individual bowls, coloring each in different pastel shades.
PS: I don't understand it either. Love, Peg.
This sauce is served with baked ham.
Cut half a slice of raw, lean ham into very small dice; pour 1 cup of champagne over the diced ham and simmer gently for 10 minutes; add 1/4 c of seedless raisins that have been washed and drained; Thicken to desired consistency with arrowroot that has been moistened, add a small pat of butter and just before serving add 1/4 c of champagne to pep up the flavor.
Aioli or Ailloi
A native of Province, in southern France- where no one ever apologizes for the garlic. Briefly, a garlic mayonnaise. This sauce is served with boiled fish, hot or cold - especially cod; also with meats and plain boiled vegetables.
Crush to a pulp 4 cloves of garlic and mix thoroughly with the raw yolk of a fresh egg. Add a pinch of salt, and stir in slowly, a little at a time, 1/4 c of good olive oil. Keep stirring till it reaches the consistency of mayonnaise.
No doubt the roving Phoenicians brought this delicacy to Province from Greece. The Grecian version of this sauce adds finely ground almonds, bread crumbs soaked in milk and a touch of vinegar.
From the famous New Orleans kitchen at Antoine's comes this cook booklet, put out by This Week magazine for 25 cents
an aristocratic cousin to Eggs Benedict
16 anchovy filets
8 poached eggs
1/2 c. chopped cooked ham
1 Tbsp glace de viande or meat glaze (demiglace)
4 slices truffle
1 cup Antoine's Hollandaise Sauce (see recipe below)
Cook artichokes in salted boiling water until tender. Remove petals and choke. Reserve bottoms. Place bottoms in a baking pan; place 2 anchovy filets on each. Run under low broiler flame to keep warm. Have poached eggs ready and warm on the side. Have the Hollandaise at hand, kept lukewarm. Now assemble:
On each artichoke, over the anchovy filets, place a poached egg. Cover with Hollandaise. Sprinkle chopped ham over, and add a few drops of glace de viande over ham and sauce. Place one slice truffle on the very top. Serve immediately.
Antoine's Hollandaise Sauce
1 c. clarified butter
2 tbsp tarragon vinegar
1 tbsp water
1 tbsp minced onion
4 egg yolks
juice of 1/4 lemon
In saucepan, place vinegar, water, onion and peppercorns. Cook over very low heat to reduce liquid to one teaspoon. Remove peppercorns and cool. Add egg yolks, beating slightly. Gradually add melted butter, beating constantly. Add lemon juice. Serve immediately.
Although this dish sounds like pure Heaven, by my calculations it would be both cheaper and easier to reserve a table at Antoines's and fly to New Orleans for Sunday brunch.
Disembodied ghostly heads taunted her as she basted her turkey with their blood. She warned them not to track mud in the house. She WARNED THEM.
1 c. flour
2 tbsp sugar
1/2 c milk
1 1/2 c baking powder
1/2 tsp salt
3 or 4 tart apples
Sift flour, add baking powder, sugar and salt - then sift again. Add milk and well beaten egg. Mix well. Pare and core apples. Cut in slices crossways. Dip each slice of apple in the batter and fry in deep, hot fat until brown. Drain on absorbent paper. Sprinkle with powdered sugar. Makes 12-14 fritters, 1/4 in. thick.
Here's one from the May/June 1942 edition of The Sealtest Food Advisor. There are images from the cookbook here.
1 1lb can Mackerel
1 Tbsp chopped onion
3 tbsp. butter
4 1/2 tbsp flour
1 c thick sour cream
3/4 to 1 tsp salt
few grains pepper
1/2 tsp celery salt
Drain the mackerel and reserve the liquid. Remove skin and bones and break the fish into fine flakes. Cook the onion in butter over a low flame, stirring occasionally. Place over hot water, add the flour and mix well. Add the mackerel juice and sour cream and cook, stirring constantly, until thickened. Add the salt, pepper and celery salt and stir into the slightly beaten egg yolks gradually. Cool slightly and fold in the mackerel and the stiffly beaten egg whites. Pour into a buttered baking dish and bake in a moderate oven (325degreesF) for about 50 minutes. 6 servings.
If some of these directions seemed confusing, then that makes two of us...