Cranberry Mold Recipe by Ruth Paget

Cranberry Mold Recipe by Ruth Paget 

Serves 4 

-1 (3-ounce) box strawberry gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup cold water 

-1 cup chopped raw cranberries 

-1/2 cup diced celery 

-1/2 cup chopped walnuts 

Steps: 

1-Dissolve gelatin and salt in hot water. Then, add cold water. 

2-Chill gelatin until slightly thickened. Add in remaining ingredients and thoroughly blend. 

3-Place gelatin in a 1-quart mold. 

4-Place gelatin in the refrigerator and chill until firm. Unmold onto a platter and serve cold. 

Source: Rose Pennington – circa 1950s 

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

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Butterscotch Cream Sauce Recipe by Ruth Paget

Butterscotch Cream Sauce Recipe by Ruth Paget 

Makes 2 cups 

Ingredients: 

-1½ cups firmly packed brown sugar 

-2/3 cup light corn syrup 

-1/4 cup sugar 

-1 teaspoon cider vinegar 

-1/2 cup cream 

Steps: 

1-Combine brown sugar, corn syrup, and butter in a saucepan. 

2-Cook till you reach 250 degrees Fahrenheit on a candy thermometer. 

3-Remove from heat and stir in vinegar. Slowly add in cream. Mix thoroughly. 

4- Let cool and serve warm over ice cream. 

Source: Rose Pennington – circa 1950s 

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

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Peanut Butter Pie Recipe by Ruth Paget

Peanut Butter Pie Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups milk 

-1 cup soft breadcrumbs 

-1/2 cup light cream separated into two ¼ cup portions 

-1/2 cup peanut butter 

-1 beaten egg 

-1/4 cup sugar 

-1 teaspoon salt 

-1 teaspoon vanilla 

-1 cup whipped cream 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Scald 2 cups milk. Add 1 cup soft breadcrumbs to the milk. Let breadcrumbs and milk stand for 15 minutes. 

3-Add ¼ cup cream to the peanut butter and stir. Add another ¼ cup cream to the peanut butter and beat until smooth. Add peanut butter mixture to the breadcrumb mixture and thoroughly blend. 

4-Combine egg, sugar, salt, and vanilla and mix. Add egg mixture to the peanut butter-breadcrumb mixture and thoroughly blend. 

5-Place batter in greased custard cups. Set custard cups in a pan of warm water with water coming up halfway on the custard cups. 

6-Bake for 1 hour or until a toothpick comes out clean. Be careful when removing pan as the water is very hot. 

7-Let cool on a rack. Serve with a dollop of whipped cream. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Banana Pudding Recipe by Ruth Paget

Banana Pudding Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (15-ounce) boxes vanilla wafers 

-1/2 cup melted butter 

-4 beaten eggs 

-1 teaspoon lemon juice 

-1½ cups pineapple juice 

-1 (3.5-ounce) can flaked coconut 

-4 bananas cut in round slices 

-1½ cups breadcrumbs 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Line a 2-quart baking dish with vanilla wafers. 

3-Mix butter, eggs, lemon juice, and pineapple juice together. Add flaked coconut to the liquid and stir for 5 minutes so the coconut flakes absorb the liquid. 

4-Place bananas in the casserole dish on top of the vanilla wafers. Pour the liquid mixture over the bananas. 

5-Place breadcrumbs on top of the liquid. 

6-Bake for 30 minutes. Cool and chill before serving. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Sour Cream Dressing Recipe by Ruth Paget

Sour Cream Dressing Recipe by Ruth Paget 

Makes 1 cup 

Ingredients: 

-1 cup sour cream 

-1 tablespoon lemon juice 

-1 teaspoon salt 

Steps: 

1-Combine all ingredients and chill until using. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Creamy Mayonnaise Dressing Recipe by Ruth Paget

Creamy Mayonnaise Recipe by Ruth Paget 

Makes 1½ cups 

Ingredients: 

-1/2 cup heavy cream 

-2 tablespoons Roquefort cheese 

-1 cup mayonnaise 

Steps: 

1-Whip cream until stiff. 

2-Crumble cheese into the whipped cream and fold into the whipped cream. 

3-Mix in the mayonnaise and chill till serving. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Mint Dressing Recipe by Ruth Paget

Mint Dressing Recipe by Ruth Paget 

Makes 1 cup 

Ingredients: 

-1 teaspoon salt 

-1 teaspoon sugar 

-1 teaspoon pepper 

-4 tablespoons lemon juice 

-3/4 cup vegetable oil 

-1 teaspoon paprika 

-1/4 cup finely chopped fresh mint leaves 

Step: 

1-Place all ingredients except mint into a covered jar like a Mason jar. Cover and shake well. Chill. 

2-When ready to use, shake the jar again. Add the fresh mint and shake again. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books