The ad that introduced this meat-extending recipe managed to convey two ethnic stereotypes; namely, that both Yankees and Scots are excessively frugal.
Yankee Meatloaf recipe from an old Minute Tapioca advertisement
1 cup finely chopped celery 2 tbsp. butter 2 cups ground cooked ham, firmly packed, or 1/2 lb. lean ham, ground 1 lb. ground beef, pork or veal, ground 6 tbsp. Minute Tapioca 3 tbsp. minced onion 3 tbsp. sweet piccalilli or India relish 1/8 tsp. pepper 1 tsp. salt 1 tsp. Worcestershire sauce 1 1/3 cups milk 1 cup cooked peas
Cook celery in butter, covered, about 5 minutes; combine with meat, Minute Tapioca and seasonings; mix well. Add milk and mix again. Add peas. Bake in greased loaf pan, 8 x 4 x 3 inches, in hot oven (450˚F) 15 minutes; then decrease heat to moderate (350˚F) and bake 45 minutes longer. Arrange on platter with baked onions and baked or broiled tomatoes. Serves 6 to 8.
Heavenly Ham Loaf with Pickle Stuffing 1954 recipe
2 12-oz. cans luncheon meat (code for Spam) 1 1/2 cups fine dry bread crumbs 1/4 tsp. black pepper 1/4 tsp. powdered thyme 1/2 cup finely chopped onion 2 eggs 2 cups evaporated milk
2 tsp. prepared mustard 1/2 cup evaporated milk 1 cup fine fry bread crumbs 1 3/4 cups sweet pickle relish
In mixing bowl, shred luncheon meat into bits by running tines of fork over meat. (Or put through food chopper using medium blade). Add the 1 1/2 cups crumbs, seasonings and onion. Mix thoroughly. Beat eggs slightly with a fork, then add 2 cups evaporated milk. Add egg-milk mixture to meat mixture. Mix thoroughly. Pack half the meat mixture into well-greased loaf pan (10 1/4 x 5 1/4 x 3 inches). For the pickle layer, stir mustard into 1/2 cup evaporated milk. Add 1 cup crumbs and pickle relish and blend. Spread pickle stuffing evenly and firmly on meat layer. Pack remaining half of meat mixture over pickle layer. Bake in moderate oven (375˚F) 1 hour and 15 minutes. Makes 10 to 12 servings.
Today's recipes come from a 1958 Good Housekeeping booklet called the Ten P.M. Cook Book.
I'm in love with these illustrations.
The recipes I'm posting today are meant to be served when one has 'the girls' over for bridge.
I can just see Lucy serving these recipes to Ethel, Betty Ramsey and Caroline Appleby.
Hot Perk-Ups a.k.a. soups Make 6 servings
Lemon Float Heat canned condensed bouillon or chicken broth as label directs; serve in cups; float thin slice of lemon on top of each.
Butter-Cup Heat canned vegetable juice cocktail; serve in glasses; float butter pat on top of each with celery stalks for stirrers.
Sherry Cream To 1 can condensed cream of chicken soup, diluted as lable directs, add 1/4 cup sherry. Heat and serve with sprinkling of chives.
B and C Special Combine 1 can condensed bouillon, diluted as label directs, with 1 can condensed cream of celery soup, diluted. Heat and serve with sprinkling of snipped parsley and paprika.
Ham Gala Makes 6 to 8 servings
1/4 cup butter or margarine 1 diced, seeded large green pepper 1 tbsp. minced onion 1/4 cup flour 1/2 tsp. salt Dash pepper 1 1/2 cups milk 2 cups slivered, cooked ham 1/2 cup slivered, blanched almonds 4 egg yolks 1/2 cup light cream Toast
In butter in saucepan, cook green pepper and onion 5 min., stirring frequently. Gradually stir in flour, salt, pepper and milk; cook, stirring, until thickened and smooth. Add ham and almonds. Beat egg yolks, adding cream; slowly stir in ham mixture. Cook, stirring, until thickened. Serve on toast.
4 cups cubed, scrubbed red potatoes 3/4 cup water 1/4 cup finely chopped onion 1 tsp. Dijon-style mustard 1/8 tsp. black pepper 3 tsp. cider vinegar One 6-3/4 ounce can Hormel Chunk Ham 2 tbsp. chopped parsley
Mix first five ingredients together in a saucepan. Cover and heat to a boil. Simmer 15 minutes. Meanwhile, drain ham, saving broth. Break ham into chunks. Stir ham broth and vinegar into potatoes. Continue simmering, uncovered, 10 minutes. Remove from heat and stir in ham chunks and parsley. Cover; let stand 10 minuted. (For creamy salad, stir in 1/2 cup sour cream with ham.)
1 Swift's Premium Ham (fully cooked)* 1 28-oz. can pears 1 tsp. grated lemon rind 2 tbsp. lemon juice 1/2 tsp. ginger Brown sugar
Drain pears. Pour pear juice into saucepan. Add lemon rind, lemon juice and ginger. Boil 5 min. Add pears and simmer 5 min. longer. Score surface of ham and place in roasting pan. Pour pear juice over ham. Pat brown sugar (about 1 cup) over surface of ham. Bake at 325˚ F for 30 - 35 min. To serve, arrange pear halves around ham on platter. Fill centres with cream cheese rolled in chopped nuts or coconut.
* To heat ham through: Bake 1 hour at 325˚ F before adding brown sugar glaze.
Here's another easy retro ham recipe you could use for Easter.
10 - 12 lb. tenderized smoked ham Whole cloves 1 cup brown sugar 2 tbsp. flour 4 tbsp. French's prepared mustard
Wrap ham loosely in wrapping paper (translation: aluminum foil); place fat side up in uncovered roaster. Add no water. Bake in moderate over (325˚F) 3 1/2 - 4 hours or as directed. After baking, remove paper and skin the ham, Score fat into squares. Stud each square with cloves. Mix together sugar, flour, mustard. Spread ham with mixture. Bake at 400˚F 15 - 20 minutes or until golden brown.