Asparagus Mimosa with Rice and Peas Recipe by Ruth Paget

Asparagus Mimosa with Rice and Peas 

Serves 4 

Ingredients: 

-1 pounds asparagus 

-2 cups cooked rice 

-1 pound peas 

-1/4 cup melted butter 

-6 hard-cooked egg yolks 

Steps: 

1-Cut off the tough ends of asparagus stalks. Peel or scrape to remove the outer skin. Wash and tie in serving bunches. 

2-Cook in boiling salted water for 15 to 20 minutes in a deep narrow pot with tips above the water.  

3-Remove the asparagus from the water. Undo the ties and places on top of cooked rice on 4 individual plates. 

4-Cook the peas in boiling water until the largest ones are fork tender. Drain the peas and place peas on top of the asparagus. 

5-Brush the vegetables with melted butter. Garnish each portion with the egg yolks pressed through a grater to form the mimosa. 

Source: Rose Pennington – circa 1950s 

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

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Fish Souffle Recipe by Ruth Paget

Fish Soufflé Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 cups cooked white fish (halibut or cod) 

-1 tablespoon butter 

-2 tablespoons flour 

-1 cup milk 

-3 eggs with yolks and whites separated 

-1 teaspoon salt 

-1 tablespoon chopped onion 

-1 tablespoon snipped green onion 

-1 teaspoon paprika 

-1 teaspoon tarragon 

-1 teaspoon marjoram 

-1 teaspoon nutmeg 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place butter in a saucepan. Blend in flour and stir in milk. Cook until the sauce is smooth. Cool. 

3-Add beaten egg yolks, salt, onion, green onion, and seasonings to the white sauce and blend well. 

4-Add flaked fish to the white sauce. 

5-Beat egg whites till stiff and add gently into the fish and white sauce mixture. 

6-Pour fish mixture into a greased casserole and bake for 20 minutes. 

Source: Rose Pennington – circa 1950s 

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

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Buttermilk Ice Cream Recipe by Ruth Paget

Buttermilk Ice Cream Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 quart buttermilk 

-1¼ cups sugar 

-2 teaspoons vanilla extract 

-1 pint sour cream 

-1 teaspoon salt 

Steps: 

1-Pour buttermilk in a large bowl. Add all the remaining ingredients. Stir thoroughly. 

2-Transfer the buttermilk to a freezing tray and freeze until the edge is about 1-inch frozen solid. 

3-Spoon this mixture into a bowl and beat with a rotary mixer until smooth. 

4-Refreeze until solid before serving. 

Source: Rose Pennington – circa 1950s 

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

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Orange Sherbet Recipe by Ruth Paget

Orange Sherbet Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) package flavored gelatin 

-2 tablespoons cold water 

-2 tablespoons sugar 

-1/2 cup corn syrup 

-2 egg whites 

-1/2 cup hot water 

-2 cups orange juice 

-3 tablespoons lemon juice 

Steps: 

1-Soften gelatin in cold water for 5 minutes. Mix sugar and corn syrup in a saucepan and boil until syrup forms a 3-inch thread when dropped from a spoon (approximately 4 to 5 minutes). 

2-Add softened gelatin to hot syrup. Stir until thoroughly dissolved. Cool. 

3-Beat egg whites until stiff and add hot water slowly. Add the orange and lemon juices and blend thoroughly. Blend egg white mixture with the gelatin mixture. 

4-Pour this mixture into a freezing tray. When the sides are frozen, take the sherbet out and mix it. 

5-Return to the freezing tray and let freeze solid before serving. 

Source: Rose Pennington – circa 1950s 

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

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Peach-Ginger Ale Aspic Recipe by Ruth Paget

Peach-Ginger Ale Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) package strawberry, raspberry, or cherry flavor gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup ginger ale 

-1 (15-ounce) can drained peach halves 

Steps: 

1-Dissolve gelatin and salt in hot water. Add ginger ale. 

2-Chill until slightly thickened. 

3-Place peach halves in a 9-inch square pan. Pour slightly thickened gelatin over the peaches. Chill in the refrigerator until firm. 

4-Cut gelatin into squares for serving. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Apple Chutney Recipe by Ruth Paget

Apple Chutney Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can apple slices 

-2 cups apple juice 

-1 cup brown sugar 

-1/4 cup cider vinegar 

-1 cup white raisins (sultanas) 

-1 peeled and sliced onion 

-1 peeled and sliced lemon 

-1 teaspoon mustard 

-1 teaspoon ginger 

-1 teaspoon nutmeg 

-1 teaspoon chili powder 

-1 cup chopped walnuts 

-1/2 cup diced pimiento 

-1/4 cup chili sauce 

Steps: 

1-Combine all ingredients in a large saucepan except the walnuts, pimiento, and chili sauce. Bring to a boil and simmer for 30 minutes. 

2-At the end of the 30 minutes, add walnuts, pimiento, and chili sauce. Simmer for an additional 15 minutes. 

3-Pour chutney into hot, sterilized glass jars and seal. 

(Careful with the hot jars. Consult the Joy of Cooking for instructions on canning, if needed or a county extension agent.) 

Chutney will keep for several weeks once opened in the refrigerator. 

Serve with meat. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Coconut-Coffee Cream Dessert Recipe by Ruth Paget

Coconut and Coffee Cream Dessert Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 tablespoon water 

-2 teaspoons instant coffee 

-2 cups heavy cream 

-2 tablespoons sugar 

-1¾ cups coconut macaroon crumbs 

Steps: 

1-Mix water with coffee until dissolved. 

2-Stir 1 cup cream, sugar, 1 cup macaroon crumbs, and coffee together in a bowl. 

3-Beat remaining cup of cream until it holds a shape. Then, mix the cream gently into the coffee and macaroon mixture. 

4-Pour this mixture into 8 cupcake holders and sprinkle the remaining macaroon crumbs over the coffee-macaroon mixture. 

5-Place in the freezer and freeze for 3 hours or until firm. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books