1970's Recipes

A Selection of Miscellaneous Old Cooking Recipes From a Contributor

The information given below is around 1970 vintage.

Muffins

  • 1oz yeast
  • 1 pint lukewarm water
  • 2½lbs flour
  • ½oz salt
  • ½oz sugar

Whisk yeast in half water, sieve flour, add sugar, mix yeast and rest of water containing dissolved salt with dry ingredients. Prove, knead well, and prove. Divide into 2½oz pieces. Make into rounds half an inch thick; cook on greased oven plates both sides evenly.

Eggs Mornay

  • 4 hard-boiled eggs, shelled
  • ½ pint rich cheese sauce
  • 1oz butter
  • 1oz flour
  • ½ pint milk
  • 1 level teaspoon made mustard
  • 4oz grated cheddar cheese
  • 1oz extra cheese
  • Pinch of salt and cayenne pepper

Cut the eggs in half and place in a buttered fireproof dish.

To make the sauce – melt the butter, add flour and cook for a minute. Remove from heat and stir in the milk gradually. Return to heat and bring to boil, stirring. Cook for a minute, remove from heat, add seasonings and grated cheese, and stir until cheese has melted. Coat eggs with sauce and sprinkle with extra cheese. Brown under a hot grill and serve with toast.

Prawn and Mushroom Supreme

  • 8oz long grain rice
  • 1oz butter
  • 4oz sliced mushrooms
  • 6oz prawns – fresh, frozen or canned
  • 1 small can pimentos
  • Packet mushroom sauce
  • ½ pint milk
  • Parsley

Cook the rice in boiling salted water for 20 minutes until tender.

Melt the butter in a saucepan, add the mushrooms and cook, covered over a moderate heat for 2-3 minutes. Add the prawns and continue cooking. Drain the pimentos and cut each cap into long thin strips. Add to the pan and cook for a further 3 minutes.

Remove the prawn mixture to a plate and put to one side. Empty the packet of mushroom sauce into the pan and stir in the milk gradually. Bring to the boil, stirring, and simmer for 1 minute.

Stir the prawn mixture into the sauce and heat through.

Drain the rice and arrange around the edge of the serving dish. Pour the sauce into the center and serve garnished with parsley.

Spaghetti Bolognese

  • 1lb minced beef
  • 1 packet minestrone soup
  • 1 pint water
  • 8oz spaghetti
  • Parmesan cheese

Mix together the minced beef, minestrone soup and water. Bring to the boil, partially cover and allow to simmer gently for 25 minutes, stirring occasionally. Cook the spaghetti in boiling salted water for 15-20 minutes until just tender. Drain well and toss in a little oil. Serve the spaghetti with the Bolognese sauce, sprinkled with Parmesan Cheese.

Flan Pastry

  • 4oz flour
  • Pinch of salt
  • 2oz butter
  • 1 egg yolk
  • A little water to mix

Sieve flour and salt into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Add egg yolk and enough water to make stiff dough.

To make a flan case, place flan ring on a baking sheet. Roll out pastry into a round approx. one inch larger than the flan ring. Fold pastry in half, lift into the ring, open out and press well against the base and sides. Trim off edges with a sharp knife. Line flan with greaseproof paper or foil and fill with baking beans. Bake in a fairly hot oven 400°F, gas mark 6 for 20-25 minutes. Remove paper or foil and beans and return flan to oven for another 5 minutes to brown.

7-inch flan case requires 4oz flour, 2oz butter
8-inch flan case requires 6oz flour, 3oz butter

Flan cases can be made with other pastries, e.g. (1) Cheese – add 2-3 oz grated Cheddar cheese to basic recipe. (2) Shortcrust a 7 or 8 inch sandwich tin can be used in place of a flan ring.

Butterscotch

  • 3oz butter
  • 1lb brown sugar
  • 106 ml of water
  • Pinch of cream of tartar
  • A few drops of vanilla essence

Melt the butter in a thick saucepan over a low heat. Add sugar, water, tartar and vanilla. Bring to the boil. When the mixture has reached 300°F (a drop of syrup put into cold water separates into threads that are hard and brittle) remove from the heat. Butter a large tin. Pour in the toffee and mark into squares with a knife. Break when cold. Warp each square in greased paper.

Chocolate Truffles

  • 3oz chocolate
  • 1 egg yolk
  • ½oz butter
  • 1 teaspoon cream or evaporated milk
  • Chocolate powder or desiccated coconut

Melt the chocolate in a basin over hot water. Add the egg yolk, butter and milk or cream. Beat until the mixture becomes a thick paste. Form into small balls and roll them in chocolate powder or desiccated coconut.

Date Cookies

  • 4oz rolled oats
  • 8oz plain flour
  • 6oz chopped dates
  • 1 teacupful water
  • 3oz caster sugar
  • 5oz melted butter
  • 2oz chopped walnuts

Put sugar, oats and flour into a bowl. Add the melted butter and mix to a crumbly mixture. Put dates, walnuts and water into a pan and cook for a few minutes until soft enough to spread. Put half the crumbly mixture into a Swiss roll tin, cover with the date mixture and sprinkle the remainder of the crumbs on top. Press down well and bake in a moderate oven about 45 minutes. Cut into fingers and cool.

Tasty Fritters

  • 2 eggs
  • ½lb plain flour
  • 1oz yeast
  • 2½oz currants
  • 2½oz caster sugar
  • Grated rind of 1 lemon and half of juice
  • 2 medium sized apples grated
  • ½oz candid peel
  • A little nutmeg, and about a cupful of milk

Mix yeast with tepid water to dissolve. Pour into middle of flour and other ingredients, mix and add eggs, then cover and leave to rise, overnight if possible. Fry a dessertspoonful at a time in boiling lard.

Orange Fudge

  • 10ozs caster sugar
  • 1/8 pint of evaporated milk
  • 1oz butter
  • 1 teaspoon grated orange rind
  • 1 tablespoon pure orange juice

Heat the milk and sugar together in a thick saucepan over a moderate heat. Stir occasionally until dissolved. Add butter, grated rind and orange juice. Heat to 238°F, testing with a sugar-boiling thermometer if you have one. If not, don’t worry. You can test by dropping a little of the syrup into very cold water. If it forms a soft ball that doesn’t quite flatten when removed from the water, the right stage has been reached. Remove the mixture from the heat and beat until it forms a thick creamy consistency. Pour into an oiled tin. When cool, cut into squares.

Quick Shortbread Fingers

  • 4oz margarine
  • 6oz plain flour
  • 2oz caster sugar

Place all the ingredients in a bowl and knead together. Turn out on a lightly floured surface and divide into two portions. Roll and trim into two portions about 8 inches by 3 inches. Place on a baking tray covered with greaseproof paper. Prick with a fork. Bake in center of hot oven 350°F, gas mark 3, for 30-35 minutes. When cooked cut into fingers and sprinkle with sugar. Allow to cool.

Beetroot Chutney

  • 3lbs raw beetroot
  • 1½lbs cooking apples
  • 2 large onions
  • ½lb sugar
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 blackcurrant jelly

Boil the beetroot in water, takes about 1 ½ hours depending on size. When boiled, drain and chop into small pieces. Peel onions and apples, chop into small pieces, add salt, ginger and sugar, and boil for 20 minutes. Melt jelly with amount of water as per instructions. Put the dissolved jelly in a pan with the rest of the ingredients, and boil for a further 20 minutes. Put into warmed, dry jars; seal at once, label and date.

Bread Sauce [for use with roast chicken]

  • 2oz breadcrumbs
  • ½ pint milk
  • 1-2oz margarine or butter
  • 1 small onion
  • 2 or 3 cloves
  • Salt and pepper

Peel the onion and force the cloves into it. Put the onion and the other ingredients together in a suitable saucepan. Mix gently together with a wooden spoon, bringing the milk slowly to the boil. Remove from the heat and stand in a warm place for as long as possible to infuse.

Just before the meal is ready remove the onion and re-heat the sauce gently and beat with spoon, add salt and pepper to taste.

Cheese sauce, and how to use it

Cheese sauce is generally used in one of four consistencies, each for different dishes. Each is made by the same simple method, and different consistencies are achieved by varying the amount of liquid in proportion to the butter and flour used.

A thin pouring sauce uses:

  • 1oz butter
  • 1oz flour
  • 1½ pints milk

This sauce is the basis for soups.

A pouring sauce uses:

  • 1oz butter
  • 1oz flour
  • 1 pint milk

This is used where pasta or vegetables will be added to the sauce to form a dish such as macaroni cheese.

A coating sauce uses:

  • 1oz butter
  • 1oz flour
  • ½ pint milk

This is used to cover fish, eggs, vegetables or meat. (A simplified version of Mornay Sauce)

A panada uses:

  • 1oz butter
  • 1oz flour
  • ¼ pint milk

This is a very thick sauce and is the basis of soufflés or choux pastry. In each case use 4-8oz grated Cheddar cheese for each pint of liquid.

Chestnut Stuffing

  • 1lb chestnuts
  • 4-8oz chopped ham
  • ½ pint water
  • 2oz breadcrumbs
  • Chicken or beef stock cube
  • 2oz butter
  • A little milk

Slit the nuts and boil for about 10 minutes in water. Remove the skins and then simmer adding the stock cube. Simmer until tender. Rub through a sieve or chop finely adding all the other ingredients and mix together in bowl. A touch of mixed herbs can be added to taste.

Forcemeat for Roast Turkey

  • 8oz sausage meat
  • 1 egg
  • Mixed herbs
  • 1 tablespoon chopped parsley

Mix all the ingredients thoroughly.

Pineapple Walnut for Roast Chicken

  • 1½oz butter
  • 2oz chopped walnuts
  • ½ lemon
  • 2oz breadcrumbs
  • 4oz canned pineapple
  • 1 teaspoon salt

Melt the butter in a saucepan adding the breadcrumbs. Stir and cook for a minute or more. Stir in the other ingredients. The juice from the canned pineapple can be added to give moisture. Finely grate lemon and add. Pack the stuffing loosely. This amount will be suitable for about a 4lb chicken. Cook as normal and serve with pineapple rings decorated with whole walnuts.