Old fashioned Christmas classics

Christmastime is all about memories. 
Like the classic holiday epic
Miracle on 34th St“.
Originally a 1947 film release, and so many re-makes, yet its holiday message endures time.  
But what were those times like.
Dreary post-WW II melancholy…needing infused hope.
Let’s turn back time and explore some vintage recipes from those times then.
…during World War II, meat shortages in that era of food rationing prompted a turn toward seafood alternatives. The Dept of the Interior Fish and Wildlife Dept then, had test kitchens that churned out assorted recipes for items like: smoked salmon rolls, oyster, crab and lobster dishes–in those days then.
Here are some authentic archival press releases, circa 1947.
And recipes.
12/22/47 P.N. 30198
OYSTERS IN THE HOLIDAY MENU — December 22,1947http://www.fws.gov/news/historic/1947/19471222.pdf
Tomato Oyster Bisque 
1 pint oysters
1 quart milk
1 slice onion
4 tbs butter
1 tbs flour
2 1/2 tsp salt
1/4 tsp pepper
1 can condensed tomato soup
Drain oysters, and chop.  Add oyster liquid, and heat slowly to boiling point.  Scald milk with slice of onion. Melt butter in top of double boiler, blend in the flour, add milk, and cook until thick, stirring constantly.  Add oysters, seasoning, tomato soup, and heat to boiling point. Serve immediately with croutons.
12/30/47 P.N. 30506 FISH AND SHELLFISH IN PARTY DRESS — December 30,1947http://www.fws.gov/news/historic/1947/19471230.pdf
Smoked Salmon Rolls
1 7oz can smoked salmon
1 tsp horseradish
2 tsp lemon juice
1 tsp onion, grated
4 tbs mayonnaise or salad dressing
1 cup prepared pastry mix
Drain salmon and flake.  Add seasonings and mayonnaise and blend into a paste. Prepare pastry according to directions on package.  Roll very thin. Spread pastry with salmon mixture and cut into strips 2×3 inches, roll in jelly roll fashion. Score top of rolls with a fork and sprinkle with paprika. Bake in a hot oven 425*F for about 15 minutes or until brown.  Serve hot or cold. Makes approximately 36 two inch rolls.
Date Nut Bread, circa 1947 
1 cup dates, pitted and chopped
1 cup boiling water
1 tablespoon butter
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nuts, chopped
Combine the first three ingredients in a bowl, cover and let cool.  Grease a loaf pan. Sift dry ingredients together. Beat sugar and egg together and add to dates, alternatively with the sifted ingredients Dredge nuts in a small amount of flour and stir into batter. Pour into prepared pan, let rise for 20 minutes.  While batter is rising, preheat oven to 325*. Bake for 50 to 60 minutes. Turn out onto cooling rack to cool. Serve sliced very thin for sandwiches, spread with cream cheese.
Was it all a foggy dream?
What would we do without microwaves and iPhone recipe apps.
Though the Yuletide spirit endures…for all years.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers

This entry was posted in appetizer, historical, holiday, recipes and tagged , , . Bookmark the permalink.

One Response to Old fashioned Christmas classics

  1. James Poling says:

    My youngest daughter is currently in the play Miracle on 34th Street in St. Pete, Florida through Christmas. A great movie and great play.

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