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.
Heat canned condensed bouillon or chicken broth as label directs; serve in cups; float thin slice of lemon on top of each.
Heat canned vegetable juice cocktail; serve in glasses; float butter pat on top of each with celery stalks for stirrers.
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.
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
1 1/2 cups milk
2 cups slivered, cooked ham
1/2 cup slivered, blanched almonds
4 egg yolks
1/2 cup light cream
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.