Cranberry Tarts for Thanksgiving

This weekend is Thanksgiving in Canada. Mmmmm Turkey, stuffing, veggies and homemade cranberry sauce...and of course dessert. I'm not overly excited for pumpkin pie, so I decided to make something that still would blend in nicely with the holiday.

My mom and aunt made tarts when my aunt was here visiting this summer and my mom talks about them quite often. They used a recipe for Cranberry Meringue Pie from the Culinary Arts Institute Encyclopedic cookbook, but without the Meringue. Right next to that recipe is a similar recipe for Cranberry Pie, so I'm not sure why they didn't use that one instead. I'll have to ask when I'm over there on Sunday.

I cheated a wee bit and used pre-made pastry shells for the base and used extra shells to make the pastry decorations. I think it would of been easier to get the dough out of the shell when they were frozen...it's way too soft and fragile trying to get it out in a less than frozen state. Just sayin'.

It's a pretty easy recipe to follow but it takes a little bit of time to wait for all the cranberries to pop and also for the final cooking part. Just a wee bit of standing around.

I doubled the recipe, which made about 60 tarts. The recipe (as it's written below) says it makes 1 9" pie, so I wasn't sure what that equaled out to in tarts, so to be safe I doubled it. More to share!

After dissolving the sugar in 1.5 cups of the water, I added in the cranberries and let it cook down for a while on medium heat. A bit more than a simmer, but not a boil, so I could walk away from the stove without things burning.  I could hear the cranberries popping!

After cooking so that most of the cranberries had burst, I tempered the egg, butter, water, salt, cornstarch mixture with some of the hot cranberry mix, and then while stirring the cranberries on the stove, I slowly poured the tempered egg mix in. Please don't scramble the eggs...please don't scramble the eggs...please don't scramble the eggs...hahah, that was what I was thinking in my head. It was scary to think it all could go wrong in an instant.

Phew!

At this point you let it cook until it turns clear and thickens up. I had the stove on medium-low (closer to medium) and it was taking quite a while to clear up, but it was getting less cloudy and thick. After about 20 minutes I had enough and to me it looked great..and goopy!

I put the cranberry filling in the tart shells using a soup spoon. Yes, I know, I need to learn to do this more neatly...or you might be nice and think that the below picture isn't too bad, but well...this was the cleanest looking set of tarts I had :)

I added on cutouts of acorns, hearts, and baby hearts.  Wala! Off to the oven.

I poked little holes in the tops of the acorns to give them a more acorny look. My sis thought it was cute :)  I'm not sure how people make nice clean looking tarts that don't bubble up and over. These ones weren't overly full and they sank down quite a bit once I brought them out of the oven. Guess I'll have to google that..

But messy or not, they are yummy. They are sweet and tart...and sticky! Sure, it's sad when a few tarts stick together, but there is a way to fix it...put them in your belly so no one sees them!

Cranberry Tarts
Culinary Arts Institute Encyclopedic Cookbook - 1950 (pg 572)



INGREDIENTS

• 2 cups sugar
• 1 cup water
• 4 cups cranberries
• 2 Tbsp cornstarch
• 1/4 tsp salt
• 3 Tbsp butter, melted
• 2 egg yolks, beaten

DIRECTIONS

1. Cook sugar and 3/4 cup water until sugar is dissolved.
2. Add cranberries and cook until they stop popping.
3. Combine cornstarch, remaining water, salt, butter, and egg yolks and add a small amount of cranberries. 
4. Mix thoroughly, add to remaining cranberries and cook until thickened and clear. 
5. Pour into pastry shell, cover with meringue and proceed as directed.

Or in my case, pour into a bunch of tart shells.

The recipe for butter pecan tarts says to bake at 325 F for 20 - 25 minute, so that's what I did. 

Banbury Cakes are my one weakness!

I've just finished watching the BBC TV series Lark Rise To Candleford a second time. This time with my sister and we just finished the last episode on Sunday night. It's a nice British period piece, if you are into those. Some laughs, some tears, and some characters who get annoying to listen to after a time :)
 

"It's my one weakness", is a favorite saying of Dorcas Lane of the Candleford Post Office and Banbury Cakes just happens to be one of her weaknesses. Technically she has a lot of weaknesses, like milk baths and cashmere, but they don't happen to be something I can bake.

I was going to make Butter or Pecan Tarts this week, so imagine my excitement to come across a recipe for Banbury Cakes in my moms cookbook...and...to see that it's not a cake either, it's more of a fruit pastry made with currants (hahah, I thought it was a strange English countryside berry..banberry, not an English countryside place!).  I've never heard of this pastry before the TV series so I did a quick check online to see if the recipe in the 1938 Five Roses cookbook was somewhat similar to what Dorcas Lane might be been talking about in 19th century England, and it seemed to be so, so off to store to get the ingredients.

The lady at the checkout asked me if I was making a Christmas cake because I had all the fruity makings for one. I explained I was making Banbury cakes to which she just looked at me funny but the guy behind me in line asked me if I had ever been to Banbury or Oxfordshire because he grew up on Banbury cakes! I am more amazed every day how small the world is!

Anyone know the odds of a guy from England standing behind me in a grocery store in a town of 4000 people, who grew up on the not-a-berry-not-a-real-cake Banbury Cakes I was going to make after I stumbled across the recipe which I only knew about because I just watched a tv show that mentioned it???

Anyone??? I think very high odds..like winning the lottery odds :)

The filling for the Banbury Cakes is simple enough. I actually doubled the recipe - I wish I hadn't, because it doesn't sound like a lot, but it is! I tripled the pastry recipe and I still have a cup of the Banbury mixture left over!  Banbury Cakes are made with mixed peel and Currants. And, I just learned (by reading the package of currants) that they need to be put in the fridge after opening, odd - they look like tiny raisins.

I beat the butter... hahaha, mashed it about with a spatula is what I should of said...since it seemed a huge waste to try to use a mixer/blender for 4 tablespoons of butter. Then added the sugar and eggs.

The recipe calls for a few grains of allspice. Umm...no, I gave it a pinch since I had doubled the recipe after all and seriously...a few grains, the stuff looks like powder!

I then tossed in all the rest of the ingredients. It looks so pretty and festive! I had no clue what kind of crumbs to use, so I decided on a mixture of graham cracker crumbs and regular Premium Plus soda crackers. Also, my local store doesn't carry 'mixed peel' so I used citron peel and a bit of mixed fruit glace.

Stir it all together. From pretty to pretty ugly in 2.5 seconds!

I let that sit while I made up the pastry dough (there will be plenty of time for writing about that - just not today).

From what I saw online, Banbury cakes look more free form or at least like a big perogy where the dough is cut in a circle and folded over, but the recipe I have called for a round to be placed on a round and then sealed, so that's what I did :)  Follower of directions, that's me...somewhat, ha!

I tried a few methods, first with the two rounds being the same size and then with the top round being a bit larger. I prefer the rounds being different sizes. With the top one being a bit larger, it folds around the filling better.  I have a dollar store set of stacking round cookie cutters, so it was easy since they all go up in size.

I cut little slits in the top before baking and brushed with milk. Half of them I forgot to sprinkle sugar on, but I think they still turned out pretty.

Banbury Cake
Five Roses Cook Book - 1938 (pg 144)

INGREDIENTS

• 2 Tbsp butter
• 1/4 cup sugar
• 1/2 cup chopped mixed peel
• 1 egg
• 1 oz cracker crumbs
• 3/4 cup currants
• few grains of allspice
• Pastry

DIRECTIONS

1. Beat butter to a cream, add sugar, then add well-beaten egg.  
2. Add remaining ingredients and mix well. 
3. Cut rounds of rich pastry and place spoonfuls of this mixture in the centre of half of them; moisten edges, cover with a second round of pastry. Seal edges carefully.
4. Brush over with milk, prick tops, sprinkle with fine sugar, and bake in a hot oven (425 F) for 15 minutes.

Standard Plain Pastry
Five Roses Cook Book - 1938 (pg 135)

INGREDIENTS

• 1 1/2 cups FIVE ROSES flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup shortening
• 1/3 cup ice cold water

DIRECTIONS

1. Sift flour, salt, and baking powder.
2. Mix in shortening with tips of fingers or two knives.
3. Add the water, a little at a time, using just enough to bind the mixture.
4. Collect all the moistened particles into a ball of dough.
5. With as little handling as possible, form dough into a round disk.
6. Place disk on slightly floured board. 
7. The dough should be soft enough not to break when it is rolled; it should be stiff enough not to stick to a lightly floured board.
8. Handle the pastry as lightly as possible. Kneading will toughen it.
9. Roll the dough from the center outward - always rolling wiht a light even pressure, to a thickness of 1/8 to 1/4 inch.
10. Line pie plates, tart shells, etc., and bake as directed.

Note: Enough pastry for 1 two-crust pie of average size, or 1 pie-shell and 6 tarts.
For a richer pastry, increase the amount of shortening to 2/3 cup. The amount of water required will depend on the type of shortening used.

Rustic Apple Pie

It's been a busy few days. I decided to hop in my truck and drive 8 hours to visit family and friends. The drive through the mountains would of been beautiful, but it was a rainy day and the clouds/fog pretty much covered all the views.  Wasn't worth stopping to take pictures, blek! :(. Hopefully the drive back will be spectacular! I'll let you know next week. :)

So, realizing that I haven't made anything for over a week, I let my granddaughter decide what to make. Haha, yes, I had the foresight to pack a few of the cookbooks with me :) She chose apple pie since they had a whole bunch of crab apples, but they didn't have shortening. So...off to the store ...

The kids helped me make the pie and it wasn't until it was finished that I remembered I should be taking pictures...ahh, well...I did get a picture of the finished pie...so that is something!  I call it 'Rustic Apple Pie' - even with the mixed up weave of the pastry strips, it still turned out pretty enough to make the kids proud :)  And it tasted great too - thankfully, since I got a bit worried that the crab apples might be a bit too tart!

I followed the instructions as posted, except I found there really wasn't enough liquid in the pastry to have it hold together so I added probably about 2 more teaspoons of water, and it was VERY thin when rolling out, but that was me....I should of paid more attention, I don't think the recipe for SWEET PASTRY was meant to be for a double crust, so after separating the dough into two balls,  I cut the second ball in to strips to cover the top.  

Everyone liked the pie and it was simple enough to make, and I think fairly foolproof.  So for that reason I would probably make it again (but double the sweet pastry recipe for a bottom and top crust).

Sweet Pastry 
Rich and sweet for fancy tarts
Robin Hood Flour Cook Book - 1947  (pg 90)

INGREDIENTS

• 1 cup sifted Robin Hood Flour
• 1/8 tsp salt
• 1 tbsp granulated sugar
• 3 tbsp butter
• 3 tbsp shortening
• 1 egg yolk
• 2 tsp lemon juice
• 1 tsp cold water

DIRECTIONS

1. Sift together flour and salt into mixing bowl.
2. Add sugar and mix well.
3. Cut butter and shortening into small pieces and add to flour mixture.
4. Blend together thoroughly, using pastry blender (or two knives, cutting in with scissor-like motion). Butter and shortening should be well blended into mixture.
5. Beat egg yolk slightly.
6. Add lemon juice and water.
7. Add a little at a time to the flour mixture, blending in lightly with a fork.
8. When adding liquid, drop it here and there over the mixture so it will be better distributed. Mixture will be crumbly.
9. Turn out on to lightly floured bakeboard or pastry cloth and press together into ball.
10. Knead for 15 seconds (turn dough over 4 or 5 times)

Apple Pie 
First choice - with all the family 
Robin Hood Flour Cook Book -  1947 (pg 95)

INGREDIENTS

(For Eight-inch Pie)

• 4 1/2 cups thinly sliced apples
• 1/2 to 3/4  cup sugar
• 3/4 tsp cinnamon
• 2 tsp butter

For Nine-inch Pie

• 6 cups thinly sliced apples
• 3/4 to 1 cup sugar
• 1 tbsp butter
• 1 tsp cinnamon

DIRECTIONS

1. Prepare pasty as in General Directions for Two-Crust Pies (page 94)
2. Wipe, quarter, core, peel, and slice apples, then measure
3. Combine sugar and cinnamon (amount of sugar depends on tartness of apples)
4. Arrange apple in layers in pastry-lined pie plate.
5. Sprinkle each layer with sugar and cinnamon.
6. Dot top layer with small pieces of butter.
7. Cover with top crust
8. Place pie on lowest rack in oven preheated to 450 F (very hot oven)
9. Bake 10 minutes and then reduce oven temperature to 350 F (moderate oven) and bake for 30 - 35 minutes longer.
10. Serve warm or cold.

Note: I didn't make the Two-Crust Pie Pastry, so I ignored Step 1 - General Directions for Two-Crust Pies (page 94) But I will post them at some point :)

Blueberry Sally Lunn

I was reading through a local cook book 'From Our... Kitchen... to yours' by the The Atlantic Provinces Association of Northern B.C. and I stumbled across a recipe for Blueberry Sally Lunn submitted by Sandra Langille of Truro, N.S.

The cook book reminds me of so many local association, school, knitting club cook books. All the recipes come with a name attached and there are a lot of filler recipes for having a happy home or finding the right husband. Maybe I should of read this book YEARS AGO :) haha!  These so-called recipes make me think of knitted tea cozies, tea stained tea cups, quilted blankets, ... and gasp!... nosey opinionated relatives that can and will explain to you exactly why you are not yet married and how you let a 'good one' get away.  Hopefully it reminds you of grandmas kitchen or the aged cross stitched 'Home Sweet Home' picture framed at Auntie Annie's house, but not me, sorry.. different upbringing I suppose :)

Recipe for a happy home  (submitted by Maisie)

PREHEAT HOME WITH LOVE TO THE Nth DEGREE

One carefully selected man.
One carefully selected woman.

To the man add the abilities to be a good provider ad give affections. Stir in stability, strength, decisiveness and leadership. Boil until all traces of condescension evaporate.

To the woman add the abilities to be a good homemaker and give encouragement. Stir in loyalty, tenderness, and creativity. Boil until all traces of nagging evaporate.

Carefully blend the two together. Grease immediately with maturity. Flour with common sense. Add heaping amounts of respect and honesty. Constantly add kindness and understanding. Drain off apartness but retain individuality. Whip in sense of humour. Grind in responsibility. Fold in patience mixed with insight. Stir in ability to sacrifice. Soften with trust. Cut out all traces of selfishness. For added richness blend in plans and dreams and season with children.
 
What I do know for sure about the book is that my mom would of either purchased it or received it as a gift when she used to live in northern BC over 30 yrs ago. What I don't know is when the book was published by Gateway Publishing Co. Ltd (Winnipeg, Canada).

Now, having already made two different Sally Lunns, how could I possibly pass up this one. It's similar to the recipe in the American Woman's cook book in that it doesn't require beating the egg whites to stiff peaks, thankfully! but that's about it - the ratios for the ingredients are completely different.

I made 2 changes in the recipe, mostly so that this recipe is baked the same as the other two Sallys. I used a bundt pan for it instead of the 9X9 mentioned in the recipe and, since bundt's get flipped out, I used the brown sugar and cinnamon mixture to dust the sides of the greased pan, like you would with flour.

Once dusted, I wiped off the unused brown sugar mixture so it wouldn't burn to the side of the pan and popped it in the oven.  I just used my finger, which seemed to work the best :)

It came out of the pan really easily once it was almost cooled, no doubt because the bundt pan is non stick and I also sprayed it with PAM before dusting with the brown sugar mix.

It's not a sweet cake, but the brown sugar and cinnamon coating gives it an extra bit of sweetness and a tiny bit of crunch, which I really like.  I think this really would be amazing served warm with ice cream. Yum!

Blueberry Sally Lunn
From Our... Kitchen... to yours - 1970's? (pg 28) 
Sandra Langille of Truro, N.S.  

INGREDIENTS

• 1/2 cup shortening
• 1/2 cup white sugar
• 2 eggs
• 1 3/4 cup flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2/3 cup blueberries

• 1/4 cup brown sugar
• 1/2 tsp cinnamon

DIRECTIONS

1. Cream shortening and sugar, add eggs
2. Add dry ingredients alternately with milk
3. Fold in blueberries
4. Pour into greased 9 X 9 inch pan
5. Mix brown sugar and cinnamon and sprinkle on top
6. Bake at 350 degrees for 1 hour
7. Serve warm with whipped cream or ice cream

Nut Coffee Cake with Blueberries

There seems to be a lot of blueberries for sale, everywhere! And all at a fairly good price. Between me and my sister, I think we collected more than we really need, so besides freezing them,  I used about a pound to top up the amount of fruit I needed when making cherry jam... I guess it's Cherry Blueberry Jam now. I hope it tastes great!..hope hope and more hope.. even if it's not great, I hope at least edible and somewhat yummy! Jam is a funny thing, you can't really know for sure if it all worked until it's done..  *sigh*... ok..ok, less about jam and more other blueberry stuff! Although...runny jam is great on ice cream!

I love coffee cake, especially when having coffee. It seems like such a civilized thing to do. Like afternoon tea with dainty teacups. But coffee cake and coffee feels more rustic and down to earth. More like a friendly visit with girlfriends instead of a snooty affair. Apologies to afternoon tea drinking / cucumber sandwich eating folks :)

I took this one over to my mom....minus a TINY slice...Thankfully I had better self control than I did when I made the Sally Lunn!  It was yummy, although very cake like and not as dense as I envision coffee cake to be.

I basically followed the recipe as is with the exception of 1 or 2 things.  Ok, 3 things if I'm being honest.

I didn't read 'square pan' until I had already poured the batter into the Bundt Pan. And, well, I kind of decided that I didn't want to only use half the topping, nor did I want to put the topping and blueberries on top - so I followed the basic recipe and just added blueberries along with the first layer of topping in the middle of the batter.

It doesn't mention it in the recipe, but I usually dust fruit with flour before adding them into the batter. So I did that too.

I did have a bit of concern when I put the final bit of topping on. I thought to myself, "How the heck is this going to work...the cake gets flipped, so this is really the bottom", that's when I read 'square pan', which makes more sense based on the directions! 

There wasn't anything else to do, but put it in the oven and hope for the best. And..well, it worked out great! The blueberries and nuts sunk in to the batter a bit while cooking, so it didn't leave a weird sticky mess on the bottom when I flipped it over  :) Yay! I won!

I let it cool for the 10 - 15 minutes they recommend and then flipped it out onto a plate.

I wanted to pretty it up, so I lightly sprinkled it with icing sugar.

I took some pictures, and then off to my mom's house, cake in hand :)  Hahah, they didn't wait long to try it, since when I asked how she liked it later on that day, she said she liked it and that it was still warm when she tried it :)


Nut Coffee Cake with Blueberries
Five Roses Flour Cook Book  - 1970?  (pg 37)

Topping

INGREDIENTS

• 1/2 cup brown sugar
• 1/2 cup finely chopped nuts
• 1 tsp cinnamon
• 3 tbsp butter or margarine

DIRECTIONS 

Combine brown sugar, nuts, and cinnamon. Cut in butter until mixture is the size of large peas.

Batter (Basic Recipe)

INGREDIENTS

• 1 1/4 cup Five Roses All Purpose Flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup sugar
• 2 tbsp shortening
• 1 egg - beaten
• 1 tsp vanilla
• 2/3 cup milk

DIRECTIONS

1. Combine flour, baking powder, and salt.
2. In another bowl, cream together sugar and shortening until smooth.
3. Add egg and vanilla, and beat until mixture is light.
4. Gradually stir in dry ingredients alternatively with milk.
5. Spread half of the batter into greased pan. 
6. Sprinkle half of topping on top.
7. Cover with remaining batter and sprinkle with remaining topping.
8. Bake in a moderate oven.
9. Allow cake to sit at room temperature in pan on rack 10 -15 minutes.
10. Cut pieces from pan and serve warm.

Square Pan: 20 cm (8")
Temperature: 180 C (350 F)
Cooking Time: 30 - 40 minutes
Yield: 1 coffee cake

Variations: Blueberries

• 1 1/2 cup fresh or frozen blueberries, not thawed

DIRECTIONS

1. Prepare only half of the topping.
2. Spread batter in greased mould.
3. Arrange blueberries on top and sprinkle with topping

Birthday Dinner with the family: Pineapple Nut Stuffing

This whole dinner thing was not living up to my expectations. Hahah, I had hoped for better than 1 good recipe out of the 5 old recipes I tried.

This stuffing could of been the second...it was so close, but I'm here to follow recipes and learn a few new things that I wouldn't have doing my own thing, but I knew...I really really 100% knew in my love of stuffing heart that there was not enough liquid in this stuffing to make it moist. I knew...just knew...and proved it!

Well, this is a very pretty looking stuffing, but the recipe is a bit dry, as you can guess from my previous comments :)  I will try this again, but right now my rule of thumb is that anything I cook or bake has to come from one of the old cookbooks it has to be a new-to-me old recipe. So, I won't get around to trying this again for quite a while.  (Things my mom specifically requests are the exception)

No where in the cook book  (granted I only looked in the Stuffing section...haha which makes perfect sense to me) could I find information on cooking stuffing outside of the inside of a turkey or chicken. Guess back in the day, you ate what could fit in the bird and to heck with the extra bits.  Since I was following the recipe exactly, I ignored my desire to add a lot more fluid and just went with the butter and eggs that the recipe called for. 

Normally, when I make extra stuffing, I put it in the pan, covered with tinfoil,  and cook it for about 30 - 40 mins. It always turns out great. For this, since I was using it in the Stuffed Crown Roast of Frankfurters, I cooked it covered about 15 minutes and then 'stuffed' it in the crown...which I then topped off with a TINY sprinkle of water...and tinfoil.  I really really hoped the bread cubes would soften, but there just wasn't enough liquid... I think I'm done talking about the liquid (or lack thereof) for now.

Even the ingredients look pretty!

I wasn't sure how much 1 canned pimiento was. I only had the option of a bottled diced pimiento, so I used a few tablespoons of it, drained.

Add the 1 1/2 tsp salt, 1 tsp paprika, and the dash of cayenne to the bread, pineapple, pimiento, celery, and walnut mixture.  I used yummy smoked paprika.

Melt the butter and stir in the unbeaten eggs (to the butter) before adding it to the bread mix. Odd, not the way I would have done it, but that's what the cook book said to do.  It looks good though...but ...just butter and eggs!?

Maybe I should take a look at how they cook their birds, because maybe a lot of moisture comes from that....enough, enough, enough already...hahah, I know :)

I baked the stuffing for about 15 minutes at 350 F, covered in tinfoil.

Now you get to put the stuffing in something :)  I chose the Stuffed Crown Roast of Frankfurters. At this point I did SPRINKLE it with a TINY bit of water....less than a tablespoon. I couldn't help myself!

I then covered it with a hat of tinfoil and baked for another 15 - 20 (until the hotdogs were done).

Pineapple Nut Stuffing
Culinary Arts Institute Cook Book - 1950 (pg 448)

INGREDIENTS

• 4 cups dry bread; 1/2" cubes
• 3/4 cup finely chopped celery
• 3/4 cup pineapple wedges
• 1/2 cup walnut meats, finely chopped
• 1 canned pimiento, chopped
• Dash cayenne
• 1 tsp paprika
• 1 1/2 tsp salt
• 1/4 cup butter
• 2 eggs

DIRECTIONS

1. Combine bread, celery, pineapple, walnut meats, pimiento, and seasonings
2. Melt butter, remove from heat, stir in unbeaten eggs, and add to bread mixture.
3. Toss lightly

Notes:

Use as stuffing for turkey, chicken, or duck.

Use chopped cooked bacon instead of nuts, reduce salt to 1/2 tsp and add grated onion or use red ir green pepper instead of pimiento.

Birthday dinner with the family - First up: Strawberry and Pineapple Cocktail

 I decided to help celebrate my sisters birthday by inviting over her son, daughter-in-law, and granddaughter, for an interesting 1950's recipe laden birthday dinner. 

First up was the Strawberry and Pineapple Cocktail.  I thought it odd to be called a cocktail without alcohol in it, but heck...I wasn't alive and drinking in 1948!

Overall, I'm not sure how well the cocktail went over. The kids are doing a sugar-fast, so I didn't add any sugar to sweeten the drink...and as a drink - it's dangerous! Chunks of fruit hiding out of sight might make you wonder how well you know the heimlich maneuver!

I personally didn't mind the taste of it. It was a bit tart, but not overly so, but I probably wouldn't make it again. I don't see a need to cut up fruit and mix juices together, it was a lot of extra work for a so so drink. I'd rather just have a straight up glass of orange juice.  Guess I'm lazy that way :)

I followed the instructions as shown below, using small chunks of strawberry and pineapple in the bottom of the glass and then using a strawberry and pineapple ring for garnish.  I wish there were pictures of this drink in the book, because I don't think I garnished correctly....the pineapple ring and strawberry sunk...so, I'm glad I added the toothpick to the strawberry, plus it made it easier to eat the other fruit out of the bottom of the glass.


Strawberry and Pineapple Cocktail
The American Woman's Cook Book - 1948 (pg 163)

INGREDIENTS

• 1 cup orange juice
• 1/3 cup lemon juice
• 1 cup diced pineapple
• sugar
• 1 cup strawberries

DIRECTIONS

1. Combine the orange and lemon juice sweetened to taste, keeping the mixture rather tart.
2. Chill.
3. Wash and drain the strawberries and hull them.
4. At serving time cute the berries in half (except six large ones), mix well with pineapple, place in glasses and cover with the fruit juice.
5. One large, perfect berry set on a tiny circle of pineapple may decorate the top of each cocktail.