Blackberry Mousse Recipe by Ruth Paget

Blackberry Mousse Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cup blackberries 

-2 cups water 

-3 tablespoons cornstarch 

-1/3 cup sugar 

-1 teaspoon vanilla 

-2 egg whites 

Steps: 

1-Cook blackberries and water slowly for about 10 minutes without stirring. 

2-Mix cornstarch in a little cold water (about a tablespoon). Add cornstarch mixture to the blackberries. Cook, stirring constantly, until blackberries have thickened. 

3-Remove blackberries from the heat and add sugar and vanilla. 

4-Cool blackberries and chill. Beat egg whites until stiff. Add egg whites into the chilled blackberry mixture. 

5-Chill blackberry pudding until serving. Serve with whipped cream. 

Mousse uses raw egg.  Eggs that are not properly chilled pose a health danger.  If you are hesitant about eating raw egg, do not eat this dish.

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Ham Wedges Recipe by Ruth Paget

Ham Wedges Recipe by Ruth Paget 

Makes 16 Wedges 

Ingredients: 

-3 tablespoons Parmesan cheese 

-1 teaspoon paprika 

-1 (10-ounce) package piecrust mix 

-8 strips sandwich ham 

Steps: 

1-Preheat oven to 450 degrees Fahrenheit. 

2-Mix Parmesan cheese, paprika, and pie mix together. Roll dough into four 7-inch circles.  

3-Spread two circles with ham to ½-inch away from the circle edge.  

4-Mositen edges around the ham. Place remaining circles of dough on top. Press edges down with fork tines. 

5-Bake for 8 to 10 minutes. 

6-Cut each circle in 4 wedges to make 16 wedges total. 

Serve hot. 

Source: Rose Pennington – source 1950s 

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

Click for Ruth Paget's Books

Cheese Sticks Recipe by Ruth Paget

Cheese Sticks Recipe by Ruth Paget 

Makes 12 

Ingredients: 

-3 tablespoons Parmesan cheese 

-1 teaspoon paprika 

-1 (10-ounce) package pie crust mix 

-egg white for brushing 

-3 tablespoons poppy, sesame, or caraway seeds 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Prepare pie crust with Parmesan cheese and paprika. 

3-Roll out dough to 1/8-inch thick. Cut into strips about 1 inch by 3 inches. 

4-Brush sticks with egg white. Sprinkle with the seeds you are using. 

5-Bake for 5 to 8 minutes or until browned. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Molded Corned Beef Loaf Recipe by Ruth Paget

Molded Corned Beef Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope flavored gelatin 

-2 cups beef bouillon 

-1 peeled and sliced onion 

-slices of 2 hard-boiled eggs 

-2 cups minced and cooked canned beef 

-1 cup cooked peas 

-3/4 cup chopped celery 

-1/4 cup chopped parsley 

-1 tablespoon horseradish 

Steps: 

1-Soften gelatin in ¼ cup of the beef bouillon. Heat the remaining bouillon to boiling. Add softened gelatin and stir until dissolved. 

2-Pour a thin layer of gelatin into a loaf pan. Chill until almost set. 

3-Arrange onions and egg slices in a decorative pattern on top of the gelatin in the loaf pan. 

4-Chill remaining gelatin mixture until slightly thickened in a separate pan. Mix gelatin with corned beef, peas, celery, parsley, and horseradish. Place this mixture on top of the gelatin layer in the loaf pan. 

5-Chill gelatin until firm in loaf pan. Unmold on a platter. Serve with mustard-mayonnaise spooned into endive leaves. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Veal Scallopine Recipe by Ruth Paget

Veal Scallopine Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2½ pounds veal steak or cutlet cut into thin strips (3 inches by 5 inches)

-1 teaspoon salt 

-1 teaspoon pepper 

-6 small peeled and sliced carrots 

-2 peeled and sliced onions 

-1 cup flour 

-1½ cups tomato juice 

-vegetable oil for browning 

Steps: 

1-Season veal slices with salt and pepper. Place carrot and onion slices on top of the veal strips. 

2-Wrap veal slices around the vegetables and secure with a toothpick. 

3-Dredge veal rolls in flour. Brown each roll in fat. Add tomato juice to pan. 

4-Cover pan and cook slowly for 1 hour. 

5-Serve with pan juices on the side. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Tuna Rolls Recipe by Ruth Paget

Tuna Rolls Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 pounds white fish fillets 

-1 (5-ounce) can drained tuna fish 

-3 tablespoons chopped onion 

-2 tablespoons chopped pimiento 

-1 teaspoon salt 

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

-1/2 cup clam juice 

-1/4 cup Parmesan cheese 

 Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Combine vegetables, salt and ½ can of cream of mushroom soup in a bowl. Spread this mixture over the top of fish fillets in a greased baking dish. 

3-Roll fillets up and place them seam side down in the baking dish. Secure the rolled up fillets with a toothpick. 

4-Combine remaining tuna and soup with the clam juice. Pour this sauce over the fish rolls. Top the fish rolls with Parmesan cheese. 

5-Bake the fish for 25 minutes 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Jellied Veal Loaf Recipe by Ruth Paget

Jellied Veal Loaf Recipe by Ruth Paget 

Serves 4 

Ingredients:

-3 cups ground and cooked veal 

-2 cups diced celery 

-4 tablespoons chopped parsley 

-1 tablespoon chopped chives 

-1/4 cup chopped sweet pickles 

-2 dissolved vegetable bouillon cubes in 2 cups boiling water 

-2 bay leaves 

-3 peppercorns 

-1 teaspoon marjoram 

-1 teaspoon thyme 

-1½ tablespoons unflavored gelatin 

-1/4 cup cold water 

-2 teaspoons salt 

-1 teaspoon ground pepper 

-3 tablespoons vinegar 

-1 tablespoon Tabasco sauce 

-1 teaspoon paprika 

-4 chopped hard-boiled eggs 

Steps: 

1-Mix veal, celery, parsley, chives, and sweet pickles together in a bowl and thoroughly blend. 

2-Dissolve bouillon cubes in boiling water. Add bay leaves, peppercorns, marjoram, and thyme. Simmer bouillon on stove for 10 minutes.

3-Soak gelatin in cold water for 5 minutes.  When the gelatin is thoroughly dissolved, strain the bouillon mixture and add the liquid to the gelatin and stir.

4-Add gelatin mixture to ground veal with salt, ground pepper, vinegar, paprika, and Tabasco. Blend to thoroughly combine. 

5-Add chopped eggs to the veal mixture and thoroughly blend mixture. Place the veal mixture in a well-greased bread pan. 

6-Chill in the refrigerator until set – approximately 3 hours. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books