Vintage Recipes

 From the cookbook "Food That Really Schmecks", 1968...into Meats, Fowl & Fish...

Sausage Pudding
"Like a Yorkshire pudding with sausages as a dividend"
1 lb sausage, wieners or Smokies
1 cup flour
salt & pepper
1 egg, beaten
1 cup milk
Beat the egg, add the milk, flour and seasonings; let stand while you boil and brown the sausages, then pour the batter over the sausages in the hot pan and bake in a 400F oven till the pudding is puffy and brown.

Salmon Loaf
"Serve with mashed potatoes and a green salad"
1 1/2 cups milk                                       2 tbsp lemon juice
3/4 cups breadcrumbs                         rind of 1/2 lemon, zested
3 eggs, separated                                1 stick celery, chopped
2 cups flaked salmon                          salt & pepper to taste
Scald the milk, add the breadcrumbs; cook for 5 minutes stirring constantly over boiling water in double boiler; add 3 beaten egg yolks and cook five minutes longer, stirring.  Cool slightly.  Add salmon, salt and pepper, lemon juice and rind.  Fold in 3 egg whites stiffly beaten then turn everything into a greased loaf pan.  Set dish in pan of hot water and bake 3/4 hour at 350F or 375F.

Lemon Butter Sauce
"Wonderful with any fish-bland or strong."
Juice of 1 large lemon                        1 1/2 tbsp flour
1/2 cup water                                        1 tbsp sugar
1/4 cup butter
Melt the butter, stir in the flour and sugar, then the water and lemon; stir until it thickens.  If it seems sour add a bit more sugar.