A 20-page brochure published in 1958 declared “Gas is the key to the house of tomorrow.”
It extolled the newest developments for homes — all operated by gas including a range, refrigerator, clothes dryer, incinerator, water heater and heating and cooling units. But the most used would be the kitchen tool of a gas cooking range.
The booklet contains a variety of recipes that could be cooked with a gas range but are also suitable for electric stoves. This week’s recipes offer ideas from this gas booklet.
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Glazed Ham Loaf
1 lb. lean smoked ham, ground
1 lb. lean fresh pork, ground
3/4 cup fresh rolled cracker crumbs
3 tbsps. chopped onion
3 well-beaten eggs
1/2 tsp. salt
1 tbsp. chopped parsley
Glaze:
1/2 cup brown sugar
1/4 cup cider vinegar
3/4 tbsp. dry mustard
Work all together until well blended. Shape into a loaf in a 9x5x3 inch bread pan. Bake in a moderate oven, 350 degrees F for 30 minutes. While loaf is baking make the glaze.
Mix glaze ingredients and boil for one minute.
Remove ham loaf from oven and baste with the glaze. Place the loaf on a tray to catch any drippings and bake one hour longer. If there is any glaze left, baste again after the loaf has baked 30 minutes.
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Vintage Chicken
2 frying chickens, cut up
flour, salt, pepper, paprika, garlic salt
1/2 cup butter
1/2 cup sherry
1-10 oz. can mushroom soup
Season chicken pieces with salt, pepper, paprika and garlic salt then roll in flour.
Melt butter in a shallow baking dish. Lay the chicken pieces flesh side down in the dish and place on the bottom rack in an oven heated to 350 degrees F. Bake 45 minutes then turn the pieces so the browned sides are up.
Mix 2-3 tablespoons of the sherry with the cream of mushroom soup and spoon over the chicken. Bake 30 minutes longer.
To finish the chicken, sprinkle the remaining sherry over it and bake 15 minutes longer.
Serve with hot rice to which diced pieces of green pepper, celery and onion have been added. Vegetables should be cooked until soft in melted butter then added to the rice. Makes 6 servings.
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Chocolate Pixies
2 tbsps. butter
2 squares unsweetened chocolate
1 cup sifted all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
2 eggs
1/4 cup chopped walnuts
1 tsp. vanilla
icing sugar
Melt butter and chocolate in oven then cool.
Sift flour and sift twice with baking powder and salt.
Add sugar to cooled chocolate mixture. Beat in eggs one at a time. Add nuts, vanilla and the dry ingredients. Mix well then chill about one hour or until firm enough to handle.
Shape into balls using 1 tbsp. of dough for each. Roll in icing sugar then place on a cookie sheet and bake at 300 degrees F for about 20 minutes. Makes two dozen 2 1/2 inch cookies.
Joyce Walter can be reached at ronjoy@sasktel.net
