Sunday, June 10, 2012


From my copy of 250 Delectable Desserts, part of the Chicago Culinary Arts Institute’s output in the early ‘50’s.

Heavenly Hash
¼ pound (16) marshmallows
1 cup milk
1 cup almonds, blanched and chopped
1 cup walnuts, chopped
1 cup maraschino or candied cherries
1 cup heavy cream, whipped

Dissolve marshmallows in milk over hot water.  Cool.  Add nuts and cherries.  Fold in whipped crem.  Freeze to a mush in refrigerator tray.  Beat well and freeze until firm.  Serves 8.

Frozen Strawberry Cake

1 ½ cups crushed strawberries
½ cup sugar
1 Tablespoon lemon juice
3 cups graham cracker crumbs
½ cup cream
1 ½ teaspoons vanilla

Combine ingredients in order listed and blend well.  Line a freezing tray with oiled paper, fill with the mixture and freeze until firm.  Cut into squares, top with whipped cream and a few pecan meats if desired.  Serves 6
Roquefort Mousse

5 ounces Roquefort cheese
½ cup milk
1 cup heavy cream, whipped

Grate cheese and add to milk in top o double boiler.  Stir until melted, then cool.  Whip cream, fold into cheese mixture and freeze in refrigerator tray until firm.  Slice and serve with crackers for dessert.  Makes 1 pint mousse.

From copious reading in 19th and 20th century English cookbooks, I am familiar with the habit our cousins across the pond have of finishing off a meal with a savory (I beg your pardon.  Savoury).  At least they did according to Mrs. Beeton and Mrs. David. Still, I can’t see this last recipe catching on over here.

(The icebox ad is from Collier's magazine, 1915.  It's on Google Books).


Kristen said...

I'm so glad I'm not the only one that loves these vintage recipes. Not in love with the Roquefort mousse, though. Also, I have one of those booklets: 5,000 Ways to Prepare Potatoes, or something, put out in the 1940's. I saw a whole set of them at a flea market last month, and am still kicking myself for not bringing cash.

Shay said...

There are a couple dozen, all published by the Chicago Culinary Arts Institute, and all of the ones I've seen have been late 40's-late 50's. I'm missing a few; I have deserts, salads, fish, snacks and appetizers, and the master menu plan. Some of their suggestions are quite mind-boggling.