Banana Meat Loaf (1941)

Banana meatloaf

1 pound ground raw beef
1 tablespoon chopped onion
1 tablespoon salt
¼ teaspoon pepper
1 cup soft bread crumbs
¾ cup mashed bananas (1 to 2 bananas)
½ teaspoon dry mustard

Mix together meat, onion, salt, pepper and crumbs. Combine bananas and mustard. Add to meat mixture and mix well. Form mixture into a loaf and place onto a well-greased baking pan (8 ½ x 4 ½ x 3 inches). Bake in a moderate oven (350 degrees) about 1 hour, or until loaf is done. Four to six servings.

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Boston Sandwiches (1950)

Health salad

Submitted by Mrs. Roy L. Baer

Slices Boston brown bread (thinly sliced)
2 rolls Neufchatel cheese
6 stoned olives
½ c. peanuts
1 tsp. lemon juice
2 tsp. cream
Salt and pepper

Mash the cheese smoothly, add olives (chopped small); the peanuts passed through a food chopper, (peanut butter may be substituted); the lemon juice, cream and seasoning. Spread thickly on the bread and press the slices together.

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Cape Cod Clam Pie (1950)

Cape Cod Clam Pie

Submitted by Mrs. Mary Peters, Brewster, Mass.

2 tsp. salt pork fat
1 tbsp. flour
3 qts. Chopped clams, and juice
1 egg

In a frying pan blend fat, flour, and enough clam juice to make a thick white sauce. Stir in chopped clams and heat through. Break egg into mixture and mix thoroughly. Put into pastry lined pie plate and add bits of butter and shake of pepper. Cover with pastry and bake in moderate oven of 350 until brown.

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Cape Cod Turkey (1941)

Cape Cod Turkey

½ lb. salt codfish
3 oz. salt pork
½ cup milk

Cover the fish with cold water. Bring to a boil. Drain, and boil again. Meanwhile, try out the salt pork, and add an equal amount of flour. Blend the fat and flour. Add the milk to make a gravy. Pour this gravy over the boiled fish.

At first, the cod was salted only in order to preserve it. Them, during the winter, when salt fish was the only fish that they could get, they began to make a virtue out of their necessity. They sold themselves the notion that they liked salt cod. They laid in a supply of well-cured codfish not only in the fall. They laid it in two times a year. Then, after a while, they became convinced that they actually liked the salt cod better than they liked fresh.

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Chicken Jane Russell (ca.1972)

A/U Cookbook

6 whole chicken breasts, boned and skinned
6 thin slices cooked ham
2/3 cup fine bread crumbs
2 cups orange juice
1 tablespoon melted butter
1 tablespoon grated orange rind (use fresh rind if possible)
1/2 teaspoon salt

Place breasts on flat surface and place one slice of ham on each. Roll up and secure with a skewer or cord. Roll in the bread crumbs. Arrange in a shallow casserole and bake at 400 F for 15 minutes, turning once. Combine the rest of the ingredients and pour over the chicken. Reduce heat to 350 F and continue baking for 30 minutes, turning and basting occasionally. Serve with rice. Serves 6.

Barbara Masten — Lexington

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Deviled Ham Dunk (ca.1950)

Deviled ham dunk

1 family –size can deviled ham
¼ cup mayonnaise or thick sour cream
1 8-oz. package cream cheese
½ cup White House Evaporated Milk
1 tbsp. minced scallions
1 tbsp. chopped dill pickle

Mix ingredients. Chill until ready to use. Makes about 2 cups. Good with corn chips, toasted rye bread chunks, crisp crackers.

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Dinner-In-a-Dish (1941)

Dinner in a dish

Submitted by Mrs. Eva Gage

3 vegetables and meat is a grand combination.

4 T Crisco
1 med. Onion chopped
2 green peppers sliced
1 lb. hamburger
1-1/2 t salt
¼ t pepper
2 eggs
2 c fresh cut corn
4 med. Tomatoes sliced
½ c dry bread crumbs

Put Crisco in skillet and lightly fry pepper and onions for three minutes. Then add meat and blend thoroughly. Add seasonings. Remove from fire, stir in eggs and mix well.

Put 1 c of corn in baking dish then half the meat mixture, then a layer of sliced tomatoes. Then another layer of corn, meat, and tomatoes. Cover with crumbs. Dot generously with Crisco or butter. Bake in moderate oven 35 min.

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Fish Hash (1941)


2 cups cooked fish
2 cups boiled potatoes
½ onion
Salt and pepper

Chop fish, potatoes and onion. Mix. Season. Fry until brown.

Compare with Salt-Fish Hash (p. 47)

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Pressed Chicken (1894)

Pressed chicken

Submitted by Mrs. M.F.S.

Stew slowly two chickens, cook until the meat drops from the bones. When cool enough remove bones, chop fine, boil liquor down to a cupful, add to it butter the size of an egg, one teaspoon of pepper, salt to taste. Pour this over meat, stir well. Place a plate containing a weight over it, let stand over night, when it will be ready to slice.

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Tony’s Clam Cakes (1941)


1 pt. ground clams
2 beaten eggs
2 tablespoons flour
Season highly with pepper

Fry in butter in skillet until brown. Turn and brown the other side.

Mind you, I am not saying a word against the special Clams on the Half-shell. Little Necks or Cherry-stones are irreproachable when they are eaten in this fashion.

Mind you, I am not saying a word against the special plates you serve ‘em on, against the fastidious cocktail-bowl that you’ve set in the middle of each plate, against that alluring cocktail sauce you have put into each bowl. I am not breathing a single syllable against your dressy little doilies, your dainty little silver forks. I merely say you’ll like your quahaugs more if you don’t get so — – formal.

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