Chatelaine Magazine was at one time the kitchen bible of every homemaker. Recipes were religiously cut out and pasted in scrapbooks for future reference.
In 1956 Chatelaine published the cookbook, 401 Tested Recipes. Recipes were selected from readers’ favourites and all were tested in the Chalelaine Institute kitchen.
Marie Holmes, then the director of the institute said: “No meal planner can ever have enough recipes. The more she has the more variety and interest she can add to her meals.”
This week’s recipes come from this book.
• • •
Chopped Mustard Relish
3 medium cucumbers
4 medium onions
3 medium apples
1 small bunch celery
1 small cauliflower
1 large sweet red pepper
6 tbsps. coarse pickling salt
4 cups cold water
Sauce:
1/3 cup all-purpose flour
2 tbsps. dry mustard
2 3/4 cups granulated sugar
1 1/2 tsps. turmeric
2 cups cider vinegar
In the morning, peel cucumbers and onions. Peel and core apples. Wash and cut up celery and cauliflower. Wash and seed pepper. Place all vegetables through a food chopper and put into a large kettle. Add salt to the water and pour over chopped vegetables. Mix and let stand.
In the evening, drain vegetables thoroughly, pressing out liquid.
Make a sauce by combining flour, mustard, sugar and turmeric and gradually add vinegar.
Cook over medium heat, stirring constantly until thickened. Pour over drained vegetables in kettle. Place on low heat and bring to a boil, stirring frequently.
Turn into hot, sterilized jars and seal. Makes 4 pints.
• • •
Strawberry Pineapple Marmalade
1/2 orange
1/2 lemon
1 cup water
4 cups sliced strawberries
1-20 oz. can crushed pineapple
sugar
juice from 1/2 lemon
Cut orange and lemon in paper-thin slices and quarter the slices. Add water and let stand overnight.
In the morning bring to a boil and cook gently for 30 minutes. Add strawberries and pineapple.
Measure into a large kettle and add 3/4 cup sugar for each cup of fruit. Bring to boil and cook 15-20 minutes until jelly test is obtained. Just before this add lemon juice.
Pour mixture into hot jelly glasses. Seal. Makes 8-6 oz. glasses.
• • •
Rice and Peach Crisp
2 eggs
1 cup milk
1/3 cup white or brown sugar
1/2 tsp. salt
1 tsp. cinnamon
3 cups cooked rice
1 1/2 cups sliced peaches
2 tbsps. butter
2 tbsps. sugar
1/4 tsp. cinnamon
1/3 cup all-purpose flour
Beat eggs slightly. Add milk, sugar and cinnamon. Combine well and pour over cooked rice which has been spread in a greased 1 1/2 qt. baking dish.
Arrange peach slices over the top and cover with the crumbly mixture made by creaming together the butter, sugar and blending in the flour and cinnamon.
Bake in a 325 degrees F oven for 30-40 minutes. Makes 6 servings.
Joyce Walter can be reached at ronjoy@sasktel.net
The views and opinions expressed in this article are those of the author, and do not necessarily reflect the position of this publication.
