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Cookbooks - Series: Betty Crocker - Betty Crocker's Classics
Betty Crocker's Classics

This collection includes a generous helping of the best-loved recipes from the original 1950 edition of the Betty Crocker Picture Cook Book. From Fluffy Pancakes and Blueberry Pie to Pigs in Blankets and Pioneer Macaroni and Cheese, Betty Crocker's Classics presents easy-to-follow instructions for dishes just like Grandma used to make. The vintage appeal makes it the perfect gift for Mom, Grandma, and daughters of all ages.

  • Cook a 4 lb. chicken in boiling water with 2 onions, 1½ tbsp. salt and a handful of celery tops. Simmer gently for about 2 hours. Cut meat in small pieces. There should be 3 to 4 cups of cut-up meat. Strain the liquid and boil rapidly until reduced to about 2¾ cupfuls. Now take:
  • 2 tbsp. gelatin
  • 4 tbsp. cold water
  • 2 cups hot broth, chicken, (veal, beef or lamb)
  • 3 to 4 cups coarsely cut-up cooked meat
  • 1 tsp. salt
Preparation Instructions

Soak gelatin in cold water ... then add to the hot broth, stirring to dissolve completely. Let mixture cool until it begins to thicken. Then add cut-up cooked meat and salt.

Pour into an oiled bread loaf pan (3½ by 8½ inches across the bottom and 2½ inches deep). Chill until "set".

Unmold and serve on a platter garnished with parsley bouquets, radish roses, tomato wedges, and lettuce, endive or watercress. This makes 8 to 10 servings.

If You Wish To Make The Loaf Look More Decorative

First place in the bottom of the oiled mold slices of hard cooked eggs, slices of stuffed olives and strips of pimiento arranged like real flowers. Cover with a little of the gelatin broth mixture. Allow this to become set - to hold the decorations in place - before adding the gelatin-meat mixture.

To Jelly Other Meats

Veal - Use a 3 lb, knuckle of veal broken in pieces and 1 lb. lean veal from the neck or leg. Cover with boiling water, add 2 onions, 1½ tbsp, salt, parsley, celery tops, etc. Simmer gently until tender (about 2 hours). Cut meat in small pieces. Strain liquid, and boil rapidly until reduced to 2¾ cups.

Lamb - Use salt, celery, parsley . . . also about 10 crushed mint leaves which are added to the finished hot meat stock and allow to stand about 10 minutes. Then strain through a cheese cloth.

Beef - Use salt, ¼ tsp. peppercorns and a bit of bay leaf.

Glazed Cold Cuts - Trim neatly cold slices of beef, chicken, lamb, ham, tongue, or any variety of cold cuts. Make the stock by using liquor from a soup bone, or canned consommé or bouillon (from dissolved bouillon cube, If desired). Add plenty of gelatin to stiffen well ... 2 tbsp. gelatin to 1 quart of liquid, let cool until mixture begins to thicken and is almost ready to set. Then dip each slice of meat into it ... and set slices aside on an oiled platter to become glazed.

Contributed by Betty Crocker, 1942

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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Betty Crocker's Cook It Quick
Betty Crocker's Cook It Quick
Price: $11.86 at

Because everyone wants more time to get it all done, Betty Crocker has created a way to beat the time-crunch when it comes to preparing homemade meals. This easy-to-use cookbook replaces take-out menus and frozen dinners because all the recipes are guaranteed to be on the table in 30 minutes or less! That includes everything--from preparation to cook time--and a meal is done in no more that it takes to watch a favorite sitcom. Featured: 100 delectable recipes; over 40 pictures of the dishes; time-saving tips in each chapter to make meal prep a snap; and a special section of 10 can't-live-without basics for the most hectic days. Cook it Quick includes everything from appetizers to soups to main dishes, so everyone can find time to make a great meal.

      Purple Flower


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