July 4, 1951 - Happy Independence Day!

I am ashamed that it has been so long since I have written. I took some time to step away from the on-line social community to focus on other things but I am happy to say that I still try to live as vintage as possible.  But I'm back hopefully more often. 
Today is Independence Day here in America and although I am a great lover of all things British you can't help but have some love for the land you were born in as well.

What I wanted to do today was to share a couple of recipes that I found in an old newspaper that might make your 4th of July or any outdoor picnic a little more vintage.  Enjoy!

Along with this we are also serving corn on the cob and a banana, strawberry and blueberry fruit salad.

Barbecued Hamburgers
1 1/2 lb ground beef
 3 tbs chopped onion
1/2 cup bread crumbs
1 1/2 tsp salt
1/4 tsp pepper
barbecue sauce

Combine beef, onion, crumbs, salt and pepper.  Form into patties and grill under low heat cover with barbecue sauce and cook until done.
If you just want plain hamburgers omit the breadcrumbs and the sauce.

Potato Salad
6 medium potatoes
2 hard-cooked eggs
1 tsp salt
1/2 tsp of monosodium glutamate [yes, you can still find it.  It's called accent and as long as your not allergic it's totally safe]
1/8 tsp pepper
3/4 cup salad dressing (the stuff that is kind of like mayo but not mayo)
2 tbs chopped onion

Wash potatoes cut into pieces and cook covered in boiling salt water for 20 mins or until tender when pierced with a fork.  Meanwhile cut eggs into eighths and set aside. 
Drain potatoes and dry them by shaking them in a pan over low heat.  Peel potatoes and cut into cubes (about 4 1/2 cups total.  Mix together salt, msg, pepper, eggs, salad dressing and chopped onion. Toss and coat potatoes well.  Place in refrigerator to chill.
Serves 4-6

Celebration Beans
1 1/2 qts water
2 1/3 cups dry navy beans
1/4 lb salt pork
2 tsps salt
2 1/2 cups reserved bean liquid
1/3 cup firmly packed brown sugar
1/4 cup molasses
1 tbs vinegar
2 tsp onion juice
3/4 tsp dry mustard
1/2 tsp monosodium glutamate

Grease 2 qt casserole with tight fitting lid.  Heat water in a saucepan.  Wash and sort beans discarding the imperfect ones.  Add beans gradually to boiling water so that it will not stop boiling.  Simmer for 2 mins and remove from heat set beans aside to soak for 1 hr.
Remove the rind and cut the pork into narrow strips, add to beans with salt.  Return to heat and simmer for 45 mins, stirring once or twice.  Drain beans reserving 2 1/2 cups of the liquid and put the beans and the pork into the casserole.  Set aside.
Combine in a saucepan the reserved liquid, brown sugar, molasses, vinegar, onion juice, dry mustard and msg.  Bring to boiling and pour over beans.
Cover and bake at 300 degrees about 2 1/2 hours.  If necessary, add more liquid to just cover beans during baking.  Remove cover and bake 1/2 hour longer to brown pork and beans.
Serves 8

Prune Spice Cake
For out-of-door eating we like "pan" cakes . . . richly flavored, substantial cakes that can be left right in the pan, frosted and then cut into squares for serving.  This prune spice cake is such a one, and with penuche, or broiled-on brown sugar and nut topping, is perfect for all kinds of meals.

2 cups sifted flour
1 1/2 tsps baking soda
1/8 tsp nutmeg
1 tsp cinnamon
3/4 tsp cloves
3/4 tsp salt
1/2 cup butter or margarine
1 cup sugar
2 eggs, well beaten
1 1/4 cups chopped cooked prunes
1/2 cup buttermilk

Sift flour once, measure and resift with soda, salt and spices.  Cream butter or margarine, add the sugar and cream until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add prunes, then dry ingredients alternately with the buttermilk.  Bake in a greased loaf pan about 8 - 10 inches in size in a 350-degree oven about 35-40 mins.  Cool and frost as desired.
Reading Eagle - July 1, 1951


Vixen Knits said...

A lot of 50s recipes call for MSG. Did you leave it out? I know there is debate about whether it is actually harmful, but it seems unnecessary at best. I remember being shocked the first time I came across it in an old Joy of Cooking. It has been removed from later editions, of course.

Angie Schweitzer said...

I actually routinely use MSG which is just used like salt you can find it in the form of 'accent' at pretty much any grocery store. These recipes just didn't have that one as an ingredient. My husbands step-father has a sensitivity to it but I have been using it for years with no ill-effects and will continue to do so. The Cooking Institute is infamous for using MSG as a staple in a lot of their recipes and those little books are awesome!

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