March 1955 - Recipes

I love reading these old recipes and occasionally trying them out.  I didn’t get to try any of these out this month.  I don’t love seafood though I was sort of intrigued by the Shrimp Oriental.  They don’t say who the food editor is but the writing style for the food section is fun. 

This issue has three sections for recipes; Reader Recipes, Fish and Seafood for Lent and Sauce Adds a Touch.  
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Reader Recipes
Back in 1955, Workbasket paid $2 for each recipe published and say this at the beginning of the Reader Recipe section, “ The WORKBASKET pays $2 each for recipes for your family’s favorite dish published in these columns.  Address Food Editor, The WORKBASKET, 543 Westport Road, Kansas City 11, Mo.  We regret that we cannot publish every recipe and cannot return those not used, nor correspond about them.  The decision must be left to our judges.”
These are the three they chose for Reader Recipes:

Creamed Celery and Eggs

Mountain Dew

Hot Lenten Sandwich

Fish and Seafood for Lent

The Fish and Seafood for Lent section has an introduction that is almost poetry.
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"These ‘Lenten twins’ whether from sea water or fresh offer you endless challenges.  They can be  served a la natural, but cooked of course, to the delight of family and guests alike.  Paired with     various sauces and cheese or a staple such as rice or macaroni their versatility begins to unfold like the good spring suit that can be dressed up or down for an occasion.”
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The recipes include:

• Crab Rarebit – a white sauce with crab meat and celery, served over buttered strips of toast and sprinkled with Parmesan cheese and parsley flakes
• Fillets in Orange Sauce
• Oven Fried Fish
• Shrimp Oriental – This uses a sauce made flour, chicken broth, curry, salt and pepper.  Then they add two bananas cut in halves lengthwise and crosswise and cook until tender.  Then the shrimp is added and cooked until the shrimp is done.  Serve over rice.
• Tuna Dinner – A classic mixture of tuna, cooked rice, cream of chicken soup, lemon juice, sharp cheese and Worcestershire sauce.

Sauce Adds a Touch
According to Workbasket, “many is the time, too, that a sauce can make the meat!  Sauces add that special touch to other dishes too – meats, vegetables and desserts.”
And they shared these sauces:

• Quickie Cheese Sauce –  ingredients are ½ lb processed American Cheese and ¼ cup fresh or evaporated milk.
• Lemon-Parsley-Butter Sauce
• Custard Sauce – corn starch, sugar, egg yolks, milk and vanilla
• Pineapple Whiz Sauce – sugar, corn starch, salt, 1 ½ cups unsweetened pineapple juice, 1 tsp lemon juice, ½ cup drained crushed pineapple.    They say, “Delicious over sliced bananas, for ice cream sundaes-or serve as an accompaniment for ham.”

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Do any of these sound like something you'd make now?