Blue Cheese Hamburger Recipe by Ruth Paget

Blue Cheese Hamburger Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 French baguette cut into 4 sections 

-2 tablespoons softened butter 

-1 (5-ounce) jar blue cheese spread 

-1/2 pound ground beef made into 4 oblong patties 

-1 sliced tomato 

-4 thin slices red onion 

Steps: 

1-Cut each baguette section in half. Spread butter and blue cheese spread on the top and bottom of each section. 

2-Cook burgers. 

3-Place burgers on the bottom of the baguette section. Top with tomato and onion. Cover the burger with the top baguette slice. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Fruit Cocktail Cobbler Recipe by Ruth Paget

Fruit Cocktail Cobbler Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1½ tablespoons cornstarch 

-1 teaspoon lemon rind 

-2 (15-ounce) cans drained fruit cocktail 

-1 teaspoon nutmeg 

-1 teaspoon salt 

-1 tablespoon lemon juice 

-2 tablespoons butter 

-1 cup biscuit mix 

-2 tablespoons sugar 

-3/4 cup milk 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Combine cornstarch, lemon rind, fruit cocktail, nutmeg, and salt in a saucepan. Bring to a boil, stirring constantly. 

3-Remove the saucepan from heat. Stir lemon juice and butter into the fruit cocktail mixture. 

4-Pour the fruit cocktail mixture into a 9-inch square baking dish. 

5-Combine biscuit mix with sugar and milk. Drop spoonfuls of biscuit mix on top of the fruit cocktail mixture in the pan. 

6-Bake for 35 to 40 minutes or until biscuits are well-browned and the sauce bubbles. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Pear and Cucumber Aspic Recipe by Ruth Paget

Pear and Cucumber Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (5-ounce) package orange gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup cold water and juice from pear halves

-1 tablespoon lemon juice or cider vinegar 

-1 (25-ounce) can drained pear halves cut into small cubes 

-1 small cubed cucumber 

Steps: 

1-Dissolve gelatin and salt in hot water. Add cold water and fruit juice and lemon juice. 

2-Chill gelatin in the refrigerator until slightly thickened. 

3-Mix pears and cucumbers into the gelatin. 

4-Pour the gelatin mixture into a 1-quart mold. Chill until firm in the refrigerator 

5-Unmold and serve with whipped unsweetened heavy cream. 

Source: Rose Pennington – circa 1950s 

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

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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