I love vintage etiquette books and cookbooks. Recently I found a 1954 Westinghouse Cookbook which is a very special addition to my collection. My grandfather had a Westinghouse business in the 1950's and this book connects me to my father as a teenager and to my grandparents.
In Vintage Cookbooks, I'm especially interested in recipes of dishes that appear "vintage." I found several in this book that I would like to try. For example, Creamed Chicken over Chinese Omelet. Doesn't that sound like a 1954 dish??
Chinese Omelet
Ingredients:
1/2 cup uncooked rice
4 T butter
4 T flour
2 cups milk
3 eggs, separated
1/4 t paprika
1 1/4 t salt
1/8 t dry mustard
4 T grated cheese
Preparation:
Cook rice until tender. Rinse with cold water.
In a separate pan, make a sauce with butter, flour, milk and cook until thickened. Beat egg yolks and add rice, sauce, seasoning and cheese.
Beat egg whites until stiff and fold into other ingredients.
Pour into a greased, shallow pan and bake 30-40 minutes in 350* oven.
Creamed Chicken
Ingredients:
2 cups cooked, diced chicken
2 cups white sauce*
salt and celery salt
4 hard-boiled eggs
Preparation:
Heat chicken in white sauce over low heat. Add seasonings and any leftover vegetables such as peas and carrots. Add eggs that have been quartered lengthwise and serve over Chinese omelet, hot biscuits, mashed potatoes or toast.
Basic White Sauce
Apparently the 1950s housewife is supposed to know how to make a white sauce and it is pretty easy. I still remember the recipe from 9th grade Home Economics class. These days this sauce is called Bechamel, but us Southern cooks will substitute a can of Campbell's Mushroom Soup in a bind.
Ingredients:
2 cups milk
4T Butter
4T Flour
salt and pepper
Preparation:
Melt butter in a sauce pan and add remaining ingredients. Stir until thickened.
If you enjoy vintage etiquette, you may like these posts....
The Art and Etiquette of Calling Cards
For more posts on Vintage Cookbooks, try these links...
And a few more for fun....
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