Cherry Soup Recipe by Ruth Paget

Cherry Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-pound) cans sour cherries 

-1½ pounds instant tapioca 

-1 cinnamon stick 

-1/2 cup sugar 

-Juice of 1 lemon (about ½ cup) 

-1 teaspoon salt 

Steps: 

1-Combine all ingredients in a saucepan. 

2-Bring to a boil. Stir constantly until thickened. 

3-Remove cinnamon stick and let cool.  

4-Serve chilled with a dollop of whipped cream, if desired. 

Source: Rose Pennington – circa 1950s 

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

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Cucumber Soup Recipe by Ruth Paget

Cucumber Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 cups peeled and grated cucumber 

-1/4 cup grated onion 

-1 teaspoon sugar 

-2 teaspoons salt 

-1 teaspoon pepper 

-1 teaspoon dill 

-2½ cups water 

-2 cups beef broth or chicken broth 

-2 tablespoons lemon juice 

Steps: 

1-Combine all ingredients in a pot. Bring to a boil. Serve immediately. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Crabmeat Salad Recipe by Ruth Paget

Crabmeat Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

 -1 tablespoon sugar 

-1 tablespoon flour 

-1 teaspoon salt 

-1 teaspoon mustard 

-1 teaspoon cayenne pepper 

-1/2 cup vinegar 

-1/2 cup water

 -2 pounds cooked crabmeat 

-1 cup chopped celery 

-2 chopped hard-boiled eggs 

Steps: 

1-Mix sugar, flour, salt, mustard, and cayenne in the top of a double boiler. Add vinegar and water and cook over boiling water, stirring constantly until the mixture thickens. Chill in the refrigerator. 

2-Once the dressing is cold, pour it over the cooked crabmeat, celery, and chopped hard-boiled eggs. Stir and serve on iceberg lettuce leaves. 

Source: Rose Pennington – source 1950s 

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

Click for Ruth Paget's Books

Green Beans with Peanuts Recipe by Ruth Paget

Green Beans with Peanuts Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 to 4 tablespoons butter 

-1/4 cup chopped, salted peanuts 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 teaspoon nutmeg 

-1 tablespoon lemon juice 

-1 (15-ounce) can green beans with canning water 

Steps: 

1-Sauté peanuts in melted butter until golden in a skillet. Add seasonings and lemon juice and stir. Keep warm 

2-Heat green beans in canning water in a pot and drain when hot. 

3-Pour peanut mixture over the green beans and serve warm. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Braised Lamb Shanks Recipe by Ruth Paget

Braised Lamb Shanks Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 lamb shanks 

-1 teaspoon mustard 

-2 sliced onions 

-2 teaspoons dry garlic 

-1 teaspoon ground pepper 

-3 tablespoons olive oil 

-2 seeded and diced green peppers 

-1 (15-ounce) can diced tomatoes 

-3 tablespoons salt 

-1 teaspoon rosemary 

-1 teaspoon celery salt 

-2/3 cup water or red wine 

Steps: 

1-Rub each lamb shank with a mixture of mustard, onion, garlic, and ground pepper. 

2-In a Dutch oven or covered skillet, brown shanks in olive oil. 

3-Add green peppers and the rest of the ingredients. 

4-Cover the Dutch oven and cook slowly over medium heat for 1¼ hours or until the meat is tender.  

5-Plate the shanks with vegetables and sauce served over them. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Lamburgers Recipe by Ruth Paget

Lamburgers Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound ground lamb 

-1 beaten egg 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 cup biscuit mix like Bisquick 

-1/4 cup milk 

-1 tablespoon minced onion 

-1 tablespoon minced green pepper 

-1 tablespoon minced parsley 

Steps: 

1-Mix lamb, egg, seasonings, biscuit mix, milk, onion, green pepper, and parsley together into a homogenous mix. Refrigerate until ready to use. 

2-Form mix into 4 patties. Cook on medium high heat for 10 minutes on each side for well done burgers. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Sweet and Sour Tongue Casserole Recipe by Ruth Paget

Sweet and Sour Tongue Casserole Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 slices bacon 

-1 peeled and sliced onion 

-2 tablespoons flour 

-2 cups beef stock 

-1 teaspoon salt 

-1 teaspoon pepper 

-2 tablespoons honey 

-1/2 cup raisins 

-2 tablespoons vinegar 

-2 cups cooked and sliced beef tongue 

Steps: 

1-Cook bacon and drain in a stovetop casserole dish. Reserve bacon fat. 

2-Sauté onion in bacon drippings. Blend in flour with a fork to remove lumps. Then, slowly blend in beef stock. Let the sauce thicken. 

3-Add the rest of the ingredients to the pot. Bring to a boil and lower heat. Simmer for 15 minutes. 

4-Cool and garnish with bacon slices. Serve warm in casserole dish. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books