Daily Calendar Recipes Easter Holiday foods Specialty Foods admin 6 years agoDecember 3, 2021

Easter Sunday 1950’s and 1912, Easter Dinner, Salads, Lamb Roast, Ham, Lamb Pilaf, and more! Decorations, Cookies, Dessert, Sweet Potato Bunnies

There are a lot of recipes that fit this Holiday from this set of cook books, and several decoration ideas as well.

These first recipes are from a nice set of books I got from Columbus, Wisconsin, belonging to a Mrs. Corinne Christians; they are mostly dated in the 1950’s, except one book is dated in the 1920’s. She was likely a secretary as a lot of the recipes are written in shorthand; I will need to find someone who knows how to read that, I certainly do not!

Easter Dinner

Ham – not less than 12 or more than 14; plain ham – soak overnite, boil 5 to 6 hours – remove skin. Sprinkle with plain white sugar and bake.

Candied Sweet Potatoes

Boil potatoes, peel & slice, add butter & brown sugar to potatoes in baking dish & brown.

Easter Salad

Lemon Jello, 2 T. lemon juice, ½ c cottage cheese, ½ c pecans fine, ½ c celery. Mix a;; together, add 1 c cream whipped.

Meat Loaf

1 c cottage cheese, celery, parsley, onion, 1 ½ t salt, warm sauce, 1 egg, pepper, grnd beef, meat stock.

Easter Salad

Spread pear halves with cream cheese or cottage cheese. Make eyes of raisins, whiskers of carrot or almond slivers, serve om platter of lettuce.

Luella

Easy Easter Salad very good flavor

Bottom Layer

1 pkg lime jello, 1 cup boiling water, 1 c cold water, let thicken, add 1 c soured cream chill til firm.

1 no 2 can crushed pineapple, 1 pkg pineapple jello, 1 c boiling water, 1 t. celery seed. Drain pineapple add water to make 1 c , chill & add pineapple & celery seed, spoon over first layer.

Easter Salads

Watercress & shoestring carrots or beats with French dressing.

Asparagus spears & cooked carrot or beat spears.

Lamb Roast

Home ec Chicago

Spread with juice ½ lemon, 2 cloves minced garlic, sprinkle with ginger (very good with garlic) Bake to 180degrees at 325degrees or 25 min per lb. Garnish platter with (?) & fresh pineapple

Sirloin of Lamb

Home ec Chicago

Rub with garlic, sprinkle with rosemary, salt, pepper; bake at 325degrees 20 min per lb. or 180degrees. ½ hour before done surround with drained canned apricots dusted with brandy & wine; put on platter for garnish with parsley.

Lamb Kabobs Martha Crane

Put in shallow baking pan ½ c salad oil, 2 t. each vinegar & lemon juice, 1 t dry must. , 1/8 t. thyme, ½ t salt, 1/8 t. pepper, ½ c onion, 2 lbs. lamb shoulder cut in 1 ½ “ cubes. Let stand several hrs in marinade. Drain, put on skewer with green pepper, tomatoes, whole onions. Broil 15 to 20 min.

Must.= mustard; hrs = hours.

Lamb Marinade

Mix: 2 cloves garlic sliced, 2 sliced onions, 2 t. salt, pepper, ¼ t curry powder, 2 c olive oil, 1 c wine vinegar; taste. May need more salt. Chill overnight. Broil outside on grill. This same marinade may be used as dressing on tossed salad.

Lamb Pilaf

Dairy Council

1 ½ lbs. cubed lamb, browned, 2 t. butter, ½ onion, ½ c gr. Pepper. Sauté, add 1 c rice cooked, 1 c milk, ¼ t. garlic salt, ¼ t. oregano, 2 T. parsley, 1 t. salt, pepper, 3 quartered tomatoes, 1 c grated cheese; 25 min at 350degrees.

Meringue

1 egg white, 1 c b. sugar, 1 t. vanilla; beat til stiff & spread over cake before baking 350degrees – 30 min.

Easter Orange Marshmallow Torte

1 c orange juice, 1 lb. marshmallows. Heat juice & dissolve marshmallows, Cool.

Crust (*reserve a few from crust)

22 graham crax. 1 t. sugar, ¼ c melted butter. Whip & fold in 1 pt. cream (to marshmallow mixture) add grated rind of 1 orange. Pour into crust – top with a few crumbs. Refrigerate 12 hrs.

Crax = crackers

Easter Dessert Luella M.

May be made a day ahead

1 small angel food

Gelatine Mixture

1 pkg. orange gelatine or other flavoring, 1 c boiling water, 1 (I think it is pecans), apple & apricot juice, 1 c grated pineapple or chunks, 1 c whipping cream, apricot halves.

Dissolve gel in water add juice, cool til syrupy, heat til frothy, fold in pineapple & whipped cream lightly. Break cake & arrange layers of cake and gelatine in angel food or square pan, chill thoroughly, serve with whipped cream & apricot halves.

Avondale Pennsylvania 1912

April 4th 1912

The next 5 recipes are from the 1912 calendar book.

Easter Mabel

Pattern for baking biscuits. Make a card board pattern, lay on biscuit dough and cut with sharp knife. Roll dough about ½ inch thick.

Crullers (good)

Baked 109 dozen for Easter fund, (1927) Church

1 cup sugar

¼ cup cold water

1 level teaspoon salt

2 eggs

3 tablespoons of Mazola oil or

3 tablespoons of lard and butter mixed.

4 cups sifted flour with 4 teaspoons of baking powder

1 cup sweet milk and a little nutmeg. (makes 4 dozen)

Bird-nests – for Easter

4 cups Kellogg Krumbles

2 pkgs. Choc. Bits

Melt choc. And pour over Krumbles which have been put in large bowl. Drop onto paper by large teaspoonsful and shape like nests. Put 3 jelly beans or M & Ms in center for eggs. Takes about 1 hour to harden in a cool place.

Sweet Potato Bunnies Mable

These may be made either with cookie cutters or with a pattern which you can get where you buy Smith’s ham. Boil large sweet potatoes for 15 min. cut lengthwise into slices about 1 in. thick. Cut the bunnies out of slices inserting cloves for eyes. Place them in a baking dish and sprinkle with grated orange rind and sugar. Add ½ cup of orange juice and bake in hot oven until candied, about 40 minutes.

Table Decorations Mable

Lillies

Cut medium sized raw turnups in thin slices, “crosswise”. Fold outer edges of 1 slice together at bottom; insert a long strip of raw carrot for center of lilly. Wrap a second slice of turnup around first slice and secure with a toothpick.