Salmon Soup Recipe by Ruth Paget

Salmon Soup Recipe by Ruth Paget 

Serves 6 to 8 

Ingredients: 

-2 quarts milk 

-1 teaspoon salt 

-1 teaspoon freshly ground pepper 

-1 tablespoon butter 

-1 teaspoon cayenne pepper 

-1 (14.75-ounce) can chipped salmon 

-oyster crackers (optional) 

Steps: 

1-Place milk, salt, pepper, butter, cayenne pepper, and chipped salmon in a pot. 

2-Bring soup to a boil and stir for 15 minutes over high heat. 

3-Serve with oyster crackers or crushed saltine crackers. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Buttermilk Cornbread Recipe by Ruth Paget

Buttermilk Cornbread Recipe by Ruth Paget 

Serves 6 to 8 

Ingredients: 

-2 cups buttermilk 

-1 egg 

-1 ½ cups white corn meal 

-3 tablespoons flour 

-1 teaspoon salt 

-1 teaspoon baking soda 

-2 tablespoons melted butter 

Steps: 

1-Preheat oven to 450 degrees Fahrenheit. 

2-Mix buttermilk and egg together in a bowl. 

3-Place corn meal, flour, salt and baking soda in a large bowl. Mix wet ingredients with dry ingredients and blend well. Stir in melted butter. 

4-Pour batter in preheated cast iron skillet. Transfer skillet to the oven and bake for 20 to 25 minutes or until a toothpick comes out clean. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Crab Meat Chowder Recipe by Ruth Paget

Crab Meat Chowder Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (10.5-ounce) can cream of mushroom soup 

-3/4 cup milk -1 (10.5-ounce) can tomato soup 

-1 (6.5-ounce) can crab meat 

-1 teaspoon cayenne pepper 

-1 (6-ounce) can evaporated milk 

Steps: 

1-Blend mushroom soup and milk together. 

2-Stir in tomato soup, crab meat, and pepper. 

3-Slowly pour in evaporated milk and blend well. 

4-Cook over medium heat for 25 to 30 minutes. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Chocolate Syrup Recipe by Ruth Paget

Chocolate Syrup Recipe by Ruth Paget 

Makes 1 cup 

Ingredients: 

-2 (1-ounce) squares of unsweetened chocolate 

-1 cup corn syrup 

-2 tablespoons sugar 

-1 tablespoon butter 

-1 teaspoon vanilla 

Steps: 

1-Place chocolate in the top of a double boiler and melt. 

2-Add corn syrup, sugar, and butter to the chocolate and mix. Continue stirring until the sugar grains dissolve. 

3-Stir vanilla into the chocolate mixture and mix thoroughly. 

Serve this sauce warm or cold over ice cream, puddings, and cake. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Coffee Sauce Recipe by Ruth Paget

Coffee Sauce Recipe by Ruth Paget 

Makes 1 ½ cups 

Ingredients: 

-1/2 cup softened butter 

-1 cup confectioner’s sugar 

-2 teaspoons instant coffee 

-1/4 cup water 

Steps: 

1-Mix softened butter with confectioner’s sugar. 

2-Dissolve 2 teaspoons instant coffee in ¼ cup water. 

3-Beat the butter mixture with the instant coffee mixture. 

Use this sauce to frost cakes, cover steamed puddings, and frost warm gingerbread. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Baked Coffee Custard Recipe by Ruth Paget

Baked Coffee Custard Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 eggs 

-1/3 cup sugar 

-1/4 teaspoon salt 

-2 tablespoons instant coffee 

-1 teaspoon vanilla extract 

-2 ¼ cups milk -6 custard cups for baking 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Beat eggs lightly 

3-Mix sugar, salt, and instant coffee together. Stir in vanilla extract and mix till smooth with no lumps remaining. 

4-Add coffee mixture to the eggs and blend well. 

5-Heat milk until a film shines over the surface. Add egg and coffee mixture to the milk and stir to blend well. 

6-Pour custard into the custard cups and place in a high-rimmed baking dish. Fill the baking dish with water up to halfway on the custard cups.  

7-Bake for 25 to 30 minutes or until a toothpick comes out clean. 

8-Carefully remove the baking dish with hot water. Cool custard dishes on a rack. Once cool, cover with plastic or aluminum and chill overnight in the refrigerator. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Baked Cottage Cheese and Egg Noodles Recipe by Ruth Paget

Baked Cottage Cheese and Egg Noodles Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 ½ quarts water 

-1 teaspoon salt 

-4 ½ cups egg noodles 

-1 beaten egg 

-1 cup creamed cottage cheese 

-1 tablespoon poppy seeds 

-1 teaspoon vanilla extract 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Bring water to a boil and add salt. Add egg noodles and cook according to package instructions. 

3-Add beaten egg to an oven-safe casserole dish. Mix cooked egg noodles with beaten egg in the casserole dish. 

4-Mix creamed cottage cheese, milk, poppy seeds, and vanilla extract together in a bowl. 

5-Add cottage cheese mixture to the egg noodles in the casserole and blend well. 

6-Bake for 20 minutes. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books