Vintage Recipe Cards (2024)

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Recipe from Spanish Pavilion Restaurant, New York

1 bottle (1 pt. 7 oz) red Spanish table wine
2 tablespoons sugar
1 lemon, sliced
1/2 orange, slicked
2 oz Cointreau
2 oz Spanish brandy
12 oz club soda
24 ice cubes

1. In large pitcher, combine wine, sugar, lemon, and orange slices. Stir until sugar is dissolved. Stir in remaining ingredients.

2. Let stand 15 to 20 minutes

Makes 4 tall glasses

Raspberry Sauce

Recipe from The Ritz-Carlton Hotel, Boston

This luscious fruit topping is marvelous over vanilla ice cream, and is the crowning touch for the Floating Heart Ritz (Card 8b).

2 pkg (10-oz size) frozen raspberries, thawed
2 tablespoons cornstarch
1/2 cup currant jelly

Drain raspberries, reserving liquid. Add enough water to liquid to make 2 cups. In small saucepan, blend liquid with cornstarch. Bring to boiling over medium heat, stirring constantly; boil 5 minutes. Stir in jelly until melted. Remove from heat. Add raspberries. Refrigerate, covered, until cold.

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Eggs Tartar

12 hard-cooked eggs
1/4 pound very fresh lean sirloin, ground twice
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons minced onion
2 tablespoons chopped parsley
1 dash Worcestershire sauce
1 dash hot sauce
Durkee’s Famous Dressing

Steak Tartar, the notorious raw beef dish made famous by New York’s perennially in “21 club,” is not a dish that appeals to the timid; yet even those who have reservations about sampling raw beef tend to find these stuffed eggs irresistible.

Durkee’s Famous Dressing is a traditional garnish for Steak Tartar and Eggs Tartar; if you cannot find it at your supermarket, make your own approximation of it by blending equal parts mayonnaise with Dijon mustard.

Peel hard-cooked eggs and slice lengthwise; remove yolks and salve for other use (good sprinkled over soup, salads, cooked green vegetables).

Mix together ground sirloin, raw egg yolk, salt, pepper, onion, parsley, Worcestershire sauce, hot sauce. Stuff eggs whites with mixture allowing 1-2 tablespoons tartar stuffing per egg half, depending upon size of egg.

Top each half with dollop of Durkee’s Famous Dressing; if desired, sprinkle pinch of crumbled cooked egg yolk on top of dressing for added interest.

Yield: 24 stuffed egg halves.

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Recipe from The Ritz-Carlton Hotel, Boston

3/4 cup sugar
3 egg yolks
Dash salt
1 cup crumbled almond macaroons
4 ladyfingers, split
2 tablespoons Grand Marnier
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Raspberry Sauce (Card 18b)
1/2 cup heavy cream, whipped
Chocolate curls

1. Line 7 inch (6 – to 7-cup), heart shaped mold with foil.

2. In small saucepan, combine sugar with 1/3 cup water. Bring to boiling over medium heat, stirring until sugar is dissolved. Boil gently, without stirring, to 230F on candy thermometer, or until a little of sugar mixture spins a thread when dropped from spoon.

3. In medium bowl, with portable electric mixer at medium speed, beat yolks and salt until light. Gradually beat in hot syrup, in thin stream, beating until mixture begins to cool – 2 minutes. Stir in macaroons. Refrigerate 30 minutes.

4. Sprinkle ladyfingers with Grand Marnier; set aside. Combine 1 1/2 cups cream with extracts; beat until stiff.

5. With rubber scraper, fold whipped cream into macaroon mixture. Turn half of mixture into prepared mold; cover with ladyfingers; pour in remaining mixture. Freeze until firm – about 4 hours. Make Raspberry Sauce.

6. To serve: Unmold frozen heart onto chilled shallow dish. Spoon sauce around. Decorate with whipped cream. Garnish with chocolate curls. Serves 10.

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3/4 cup sugar
3 envelopes unflavored gelatine
3 cups hot strong coffee
1 tablespoon lemon juice
Custard Sauce (below), or light cream

1. In a 2 quart saucepan, combine water and gelatine; mix well. Add coffee and 1 1/3 cups water.

2. Heat, stirring, until gelatine and sugar are dissolved. Remove from heat; stir in lemon juice.

3. Pour into 4 1/2 cup mold. Refrigerate until firm enough to unmold, 6 hours or overnight.

4. To unmold: Run small spatula around edge of mold; invert over serving platter; shake gently to release. If necessary place a hot, damp dishcloth over mold; shake again.

5. Serve with Custard Sauce or light cream.

Makes 6 to 8 servings.

Custard Sauce

1 1/2 cups milk
3 egg yolks
1/4 cup sugar
Dash salt
1/2 teaspoon vanilla extract

1. In top of double boiler, over direct heat, slowly heat milk, just until bubbles form around edge of pan.

2. With wire whisk, beat yolks with sugar and salt, to mix well. Slowly beat hot milk into egg yolk mixture.

3. Pour back into top of double boiler, and place over simmering water (water in lower part should not touch upper part). Cook 10 minutes, stirring constantly, until thin coating forms on metal spoon.

4. Immediately pour custard into bowl. Place sheet of waxed paper directly on the surface. Let cool 20 minutes.

5. Stir in vanilla. Refrigerate until well chilled.

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Ladybug Cake

It’s a rock painting party! Cut out invitations in the shape of an artist’s palette and find lots of round, smooth rocks, brushes, paints and paper towels. Use the Ladybug Cake as a model and eat it later! The rocks go home with each guest for paperweights or doorstops.

Heat oven to 300°. Grease and flour 1 1/2 quart round baking dish. Prepare our pound cake mix ad directed on package except — pour batter into baking dish. Bake 1 hour 5 to 10 minutes or until wooden pick inserted in center comes out clean. Cool cake 10 minutes; remove from dish. Prepare our fluffy white frosting mix as directed on package.

Place cake flat side down on serving plate or tray. Frost cake. Make face on side of cake, using black gumdrop slices for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae.

For colored shell of ladybug, sprinkle red sugar over cake about 2 inches from curved edge of face. Place black gumdrop slices for spots on shell; use black shoestring licorice for stripe across center of shell.

Serve Tinted Milk with the Ladybug Cake. Young artists will love it. Brighten each 8-ounce glass of milk by adding 1 tablespoon honey and 1 tablespoon grape or orange juice. Stir thoroughly and serve at once.

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Carrousel Salad

1 can (1 lb. 1 oz.) fruit co*cktail
1 package (3 oz.) Jell-O Gelatin, any flavor
1 cup boiling water
1/4 cup lemon juice or water
1/4 cup maraschino cherries

Drain fruit co*cktail, measuring syrup; add water to syrup to make 3/4 cup. Dissolve gelatin in boiling water. Add syrup and lemon juice; chill until thickened. Stir in fruit. If desired, place cherries in molds to form carrousels. Pour gelatin into individual molds or a 1 quart mold. Chill until firm. Unmold on crisp greens. Makes about cups or 6 servings.

Barbecue Bean-Bacon Dip

Blend 1/2 cup Open Pit Barbecue Sauce with 1 can (10 1/2 oz.) condensed bean and bacon soup. Serve as a dip with crackers, corn chips, and crisp vegetables. Makes 1 2/3 cups.

Chocolate Mint Roll

3/4 cup sifted Swans Down Cake Flour
1/2 teaspoon Calumet Baking Powder
1/2 teaspoon salt
5 eggs, at room temperature
3/4 cup plus 2 tablespoons sugar
2 1/2 squares Baker’s Unsweetened Chocolate
1/4 cup cold water
1/4 teaspoon baking soda
Peppermint Whip (card 10)

Sift flour, baking powder and salt. Beat eggs until thick, light. Gradually beat in 3/4 cup sugar. Add flour all at once; blend gently. Melt chocolate; stir in water, soda, and remaining sugar until thick. Quickly add to batter. Pour into 15 x 10-inch jelly roll pan – greased, lined with wax paper, greased again. Bake at 350° for 18 to 20 minutes. Invert on towel sprinkled with confectioners’ sugar, remove paper, trim, roll towel with cake. Cool 30 minutes. Remove towel, fill with Peppermint Whip, and reroll. Chill.

General Foods Corporation. Printed in U.S.A. 1st Edition 1967

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1 whole salmon (3-4 pounds)
Salt and pepper
3 tablespoons lemon juice
3/4 cup shredded carrots
1/2 cup shredded onion
1/2 cup finely chopped celery
3 cups cooked rice
Lemon slices

Heat oven to 325°. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges.

Serves 6 to 8
Preparation time: 2 to 2 1/2 HR.
Approximate calories per serving: 340

Suggested Menu
Tossed Green Salad
Baked Stuffed Salmon
Buttered Brussels Sprouts
Whipped Fruit Gelatin
Rice Stuffing

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Rolled Salmon-Sorrel Soufflé

1/2 cup (1 stick) butter
2/3 cup all-purpose flour
3 cups boiling milk
1/2 teaspoon salt
1 dash hot sauce
6 eggs
1/2 cup grated Parmesan cheese
1 cup puréed sorrel* or spinach
2 tablespoons fresh chervil leaves, or 2 teaspoons dry chervil
4 cups cooked salmon, flaked
1/4 cup grated Parmesan cheese
Paprika

Preheat oven to 425 F. Melt 1/2 cup butter in heavy saucepan; stir in flour; cook over low heat 2-3 minutes, stirring constantly; pour in boiling milk, salt, and hot sauce; beat vigorously with wire whip until quite thick and creamy.

Remove from heat and divide sauce in half. Butter jelly-roll pan, 11″ x 17″ x 1″ and line with wax paper, leaving 2-inch overlap at each end; butter top of paper and dust with flour. Separate eggs. Beat yolks into 1/2 sauce mixture 1 at a time; beat in 1/2 cup cheese and 1/4 cup of the sorrel; beat in chervil. Beat egg whites until soft peaks form. Fold gently into sorrel sauce; spread out on wax paper on baking sheet; bake 15 minutes or until golden, puffed, and springy. Remove; lay sheet of wax paper on top and invert; unmold; peel off bottom paper.

Stir salmon and remaining 3/4 cup puréed sorrel into reserved 1/2 of sauce, thinning with milk if sauce seems too thick; spread 1/2 of sauce over soufflé ; using wax paper as guide, roll up jelly-roll style and transfer to serving platter; cover top of roll with remaining sauce; sprinkle with cheese and paprika and place under broiler 2-3 minutes, or until cheese is bubbly.

Yield: 9-12 servings

*About 1 pound fresh sorrel leaves, cooked.

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If you wish, use a pretty mold for this salad that is molded in 2 layers. It makes a nice luncheon salad for entertaining.

For 1 loaf, 4 servings, you will need:

1 pkg unflavored gelatin
1/4 cup cold milk
1 1/2 cups (12 oz carton) creamed cottage cheese
1/2 tsp. dried dill weed
1/2 tsp. instant minced onion
1 can (16 oz) red salmon, flaked, bones and skin removed
1/2 cup sour cream
1/4 cup minced celery
1 1/2 tsp. lemon juice
2 Tbsp. cold water
Crisp lettuce and tomato wedges for garnish

Preparation

1. In top half of double boiler; soak half the gelatin in milk for 2 min. until softened. Place over hot water. Heat until gelatin dissolves. Combine with the cottage cheese, dill and onion.

2. Pour into lightly oiled 1-quart salad mold or loaf pan. Place in freezer to chill about 10 min. or until partially firm.

3. Combine salmon, sour cream, celery and lemon juice. In top of double boiler, soak remaining gelatin in 2 Tbsp. cold water until softened. Place over hot water to dissolve. Add salmon mixture.

4. Pour over partially firm cottage cheese layer. Cover and chill 2 to 3 hrs. or until entirely firm.

5. To serve, unmold onto a lettuce-lined serving platter. Garnish with tomato wedges.

Tips: This salad can be prepared a day in advance of serving. A lightly oiled mold makes unmolding easier. Most salads cling to the mold because of a vacuum formed between the salad and the mold. Loosen by inserting a thin knife blade between mold and salad. If that fails, dip mold into warm, not hot, water and invert on to serving dish.

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2 envelopes unflavored gelatin
1/2 cup cold water
2 pears, peeled, halved, and cored
2 cups water
1/4 cup sugar
1 6-ounce can frozen limeade concentrate
Dash salt
Green food coloring
4 whole maraschino cherries
Endive
Mayonnaise or salad dressing
Chopped pecans

Soften gelatin in 1/2 cup cold water; set aside. In saucepan combine pear halves, the 2 cups of water, and the sugar; bring to boiling. Reduce heat, cover, and simmer 5 to 6 minutes or till pears are tender. With slotted spoon, remove pears to a bowl; cover and refrigerate. Stir softened gelatin into hot pear liquid, stirring until dissolved. Add limeade concentrate, salt and a few drops of green food coloring to gelatin mixture. Pour 1/3 cup of gelatin mixture into each of 4 flared water goblets or tall individual molds. Chill till almost set; chill remaining gelatin till partially set. Add a pear half, narrow end down, to each goblet, tucking a maraschino cherry into each. Cover pears with remaining gelatin. Chill till firm. Unmold onto plates, flared end down. Garnish with endive. Spoon some mayonnaise or salad dressing atop and sprinkle with chopped pecans. Make 4 servings.