Cool as Ever: Simple recipes hailing back to the 1950s
Entertaining in the summer heat calls for simple, delightfully informal refreshments that the whole family can enjoy. Ice Cream Fruit Salad checks every one of those boxes. And that is just one of the notable recipes featured in the July 4, 1959, issue of The Register, following the magazine’s first recipe party.
“There is a nostalgic reminder of the town this used to be in certain close-knit circles where recipes are exchanged by intimate friends with generous neighborliness,” the article states.
And while the original group consisted of only four ladies, thanks to summer vacations, several women were represented in absentia by contributing the recipes they became known for in their social circles.
When it comes to beating the heat and enjoying company as summer winds to a close, try one of these tried-and-true recipes from the women who perfected the art of making entertaining look effortless long before many of us were born.
So many modern summer traditions require going, doing and spending. But sometimes the best trip is one back in time.
Keep reading for the original recipes and notes about the women published following The Register’s summer recipe party of 1959.
Mrs. Caye Nelson is not only a wonderful addition to a party; she gives a good one herself, for large or small groups. Here is a favorite with her friends:
Corn-on-the-Coals
Husk ears of corn and lay on double-thick squares of foil. Spread with melted butter. Sprinkle with salt and pepper. Wrap foil around corn, sealing edges with a fold. Place on hot coals or grate and cook about 10 minutes, turning once or twice.
Mrs. Simmons Barry (first name Noblet) definitely likes the unusual when it comes to party food. One of her favorites—which has also been tried by many of her friends—is ice cream fruit salad. Adapted from Antoinette Pope School Cookbook, Macmillan Co., 1953.
Ice Cream Fruit Salad
¼ cup sifted flour
1 cup granulated sugar
½ tsp. salt
2 egg yolks
1¼ cups cool milk
1 Tbsp. butter
Juice and rind of 1 lemon
2 small (3-oz.) packages cream cheese (optional)
¼ cup pineapple juice, honey or other fruit juice
1 cup whipping cream (beat, but not too stiff)
1 Tbsp. plain gelatin combined with 4 Tbsp. cold water
4 cups diced canned or fresh fruit
2 Tbsp. red Maraschino cherries, sliced in rings
2 Tbsp. green Maraschino cherries, sliced in rings
2 cans of pineapple, well-drained and cut into ½ inch pieces
1 tall can fruit cocktail, well drained
Note: Other canned fruit may be used instead. Fresh pineapple juice and pineapple must be cooked before using in this recipe.
Combine flour with granulated sugar, salt and egg yolks (beaten with fork) to which the cool milk has been added. Stir well until smooth, cook in a double boiler or in heavy saucepan over direct heat until thick snf dmooth, stirring constantly.
Let simmer several minutes, then add butter and the juice and rind of lemon.
Blend well, and cook again for several minutes longer until it re-thickens. Pour into a large bowl and allow to cool.
When custard is cool, add to it very soft cream cheese and beat until very smooth.
Add pineapple juice, honey or other fruit juices. Mix well.
Remelt over simmering water the gelatin that has stood in cold water until thick. Have melted gelatin lukewarm and add to whipped cream and continue to beat cream only until blended with gelatin.
Fold whipped cream and gelatin mixture into the custard. Last fold in fresh fruits and cherries.
Line a bread pan with double thickness waz paper cut to fit smoothly, having paper sufficiently long to cover top of mold. pour slad into mold and place in freezing compartment. Let stand about 24 hourss, or until absolutely firm to the touch Shortly before serving, loosen wax paper from top and turn mold out onto a large flat platter.
Garnish top of mold with cream cheese roses and leaves.
Mrs. Edwin M. Gooch is one of the city’s best cooks and also one of the city’s most exciting “practicing friends.” Mrs. Prejean is not the only person who says: “Mrs. Gooch is the kind of friend who is always there when you need her.” She and others say that some of their favorite recipes originated with this popular woman. One of these is Baked Bananas. You will love them, say those who know.
Baked Bananas
8 bananas, peeled
3 lemons
1 Tbsp. butter
1 cup sugar
For the glaze, cook the juices of the three lemons, sugar and butter a few minutes, until sugar is dissolved and you have a light syrup. Pour this over the bananas and bake in a 350-degree oven for one hour or until the juice has thickened. Baste the bananas with the syrup during baking period. Bake in a shallow glass baking casserole. Syrup will turn a pink blush if it bakes slowly, or you may add a few drops of red vegetable coloring.
Did you ever try barbecued fish? Mrs. Louis Prejean enjoys this recipe (as does her family and friends) and she served it recently when she honored the Rev. Donald Bahlinger on the evening before the saying of his first mass.
Mrs. Prejean recommends it for large groups, particularly large groups that include a preponderance of men.
Barbecued Fish
1½ lbs. trout, bass or perch
2 Tbsp. onions, chopped
1 Tbsp. salad oil
¾ cup ketchup
¼ cup vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
½ tsp. salt
Heat oven to 375 degrees. Place fish in greased shallow baking pan. Brown onions slightly in salad oil; add remaining ingredients; simmer 5 minutes. Pour over fish; bake for 30 minutes or until fish is tender; garnish with parsley.
