A publication combining good health, easy-to-use recipes, intriguing product testimonials and information about the weather was a valuable tool for homemakers in 1959.
The 70th anniversary booklet for Rawleigh’s had all those components, put together with a full colour cover, showing an adoring mother watching her angelic children saying their evening prayers.
The inside cover page features an advertisement for geriatric supplements: “You may be past 50. . . but you can stay in high when you live right. You can help postpone the aging processes in your body. Recent scientific discoveries in the nutritional needs of older people now enable you to supplement your daily diet with a special scientific formula of vitamins, lipotropics and minerals. Ask your Rawleigh dealer about his geriatric multi-vitamin-minerals with three lipotropics to help you keep fit, active and productive.”
This book is divided into months, with suggested recipes for those months as well as weather predictions and ads for useful Rawleigh’s products for those seasons.
In keeping with its useful content, the book also heads outside for the control of insects and rodents and products available for their extermination. And if the milk cows suffered from caked udders, a product was recommended for that condition.
Today’s edible recipes come from this anniversary supplement of the Rawleigh’s Company. Some product substitution might be necessary,
• • •
Apple Juice Salad
1 1/2 tbsps. gelatine
1/3 cup cold water
1 tsp. Rawleigh’s liquid sweetener
2 cups apple juice or cider
2 tbsps. Rawleigh’s lemon nectar
1/2 tsp. salt
2 apples, finely chopped
few drops Rawleigh’s yellow colour
Soften gelatine in cold water. Combine sweetener, apple juice, lemon nectar and salt. Heat. Add softened gelatine and colour and stir.
Cool until gelatine begins to thicken. Add chopped apples. Pour into a pan or mould. Chill until set. Serves eight.
• • •
Prune Whip
1/2 lb. dried prunes
1 cup water
1 tbsp. gelatine
1 tbsp. cold water
4 egg whites
2 tsps. lemon juice
1 tsp. Rawleigh’s liquid sweetener
Cook prunes in water until soft. Remove pits. Sieve prunes; add juice in which they were cooked.
Soften gelatine in cold water. Dissolve over hot water.
Beat egg whites until very stiff. Mix gelatine, lemon juice and sweetener. Add slowly to egg whites and continue to beat. Fold in sieved prunes. Chill. Makes eight servings.
• • •
Orange Marmalade Bread
2 cups flour, sifted
2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup milk
1 egg, beaten
2 tbsps. butter, melted
1 1/2 tsps. Rawleigh’s liquid sweetener
1/2 cup orange marmalade
1/2 cup walnuts, chopped
Combine flour, baking powder, soda and salt in a mixing bowl. Combine milk, egg, butter and sweetener. Add to flour mixture and mix lightly. Fold in marmalade and nuts. Spoon batter into a greased bread loaf pan. Bake in a 350 degrees F oven for one hour. Cool before slicing. Makes 15 servings.
• • •
Favourite Cupcakes
1 1/2 cups sugar
3/4 cup butter
1 cup milk
1 tsp. Rawleigh’s vanilla
1 tsp. Rawleigh’s almond extract
2 3/4 cups cake flour, sifted
3/4 tsp. salt
5 tsps. baking powder
4 egg whites, beaten stiff
Cream sugar and butter until very fluffy and soft.
Sift flour, salt and baking powder. Mix milk and extracts.
Start with a small portion of flour mixture and add to sugar mixture. Alternate flour mixture and milk mixture until all is used. Mix gently but thoroughly.
Folk in egg whites.
Bake in a 375 degrees F oven for 25 minutes. Cool and frost with your favourite icing. Makes 24 cupcakes.
• • •
Ham Hocks with Lima Beans
1 lb. dry lima beans
1/2 cup chopped celery
1 large chopped onion
2 lbs. pork hocks
salt to taste
Rawleigh’s pepper to taste
1/2 tsp. Rawleigh’s celery salt
1/4 tsp. garlic seasoning
1 tsp. Rawleigh’s onion seasoning
1 1/2 tsps. Rawleigh’s all-purpose seasoning
Soak beans overnight in cold water. Add celery and onion and cook until tender.
Cover hocks with water and cook until tender, about three hours. Remove meat from bone and keep in good-sized pieces.
Combine meat, broth, beans and seasonings. Reheat. Serves six.
• • •
Sausage and Cheese Loaf
1 1/2 lbs. bulk sausage
2 eggs, beaten
3/4 cup fine cracker crumbs
1 cup processed cheese, diced
1/4 cup onion, chopped
1/3 cup milk
1 tsp. Rawleigh’s all-purpose seasoning
1/2 tsp. Rawleigh’s onion seasoning
Mix all ingredients thoroughly. Shape in a loaf and place in a shallow pan. Bake in 350 degrees F oven for 75 minutes. Serves six.
• • •
Thought for the day: “Everyone can afford to give away a smile.” — Unknown.
Joyce Walter can be reached at 691-1259 or jwalter@mjtimes.sk.ca
