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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Health Salad (1950)

Health salad

Submitted by Mrs. Vincent Sapienza, New York (N.Y.)

1 package lemon gelatin
2 c. hot water
1 tsp. sugar
Pinch of salt
1 c. grated cooked pineapple
½ c. grated carrot

Dissolve gelatin in hot water. Stir in 1 teaspoon sugar and a pinch of salt. When partly set, add 1 cup grated pineapple and carrot. Cool and serve on lettuce.

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