Tomato Pie (1951)

"Make biscuit dough, using 2 cups of flour, 4 teaspoons of baking powder, a teaspoon of salt, 1/4 cup of butter, and enough milk (about 2/3 cup) to make a medium-soft dough.

"Roll and fit in a 10-inch pie pan, as you would pastry, turning under at the rim to make an edge.  

"Cover completely with peeled tomatoes cut in thick slices, sprinkle with salt, pepper, and chopped basil and chives.  Mix together a cup each of mayonnaise and grated cheddar cheese, and spread over tomatoes.

"Bake at 400 degrees for 35 minutes, or until it's a brown beauty."

(Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

More Deliciousness from "Patio Cook Book"

Bacon and Ripe Olive Quiche Tart (1951)

Lemon Cheese Tarts (1951)

Superb Chocolate Rum Balls with Pecans (1951)

Bacon and Ripe Olive Quiche Tart (1951)

"Bake a 10-inch pie shell with a fluted rim.  When lightly browned, brush it with beaten egg and return to the oven for a minute or two.  

"Crumble a pound of crisply cooked bacon on the bottom of the pie, and arrange a cup of sliced ripe olives on the bacon. 

"Next comes a cup of grated Swiss cheese, Pour over all 2 cups of scalded cream that have been mixed with 4 beaten eggs, and seasoned with 1/2 teaspoon of salt and a whisper of cayenne. 

Bake at 350 degrees until the custard is set. If necessary, brown the top under the broiler."

Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

More Quiche Recipes

Oyster Quiche with Dark Beer (1976)

Salmon Souffle Quiche (1976)

Quiche Alsace Lorraine (1976)

Avocado Mousse (1952)

• 1 cup ripe avocado, sieved
• 1 cup cream
• 2 egg whites
• 1 tspn lemon juice
• 1/4 cup sugar
• 1/4 tspn salt

Mix 1 cup of sieved ripe avocado with 1/4 teaspoon salt, 1/4 cu sugar, and a teaspoon of lemon juice.  Fold in 2 stiffly beaten egg whites and a cup of cream, whipped stiff. 

Pack in a freezing tray or put in a mold. Place in freezer for 3 hours.  Serves 4.

(Origin - "Helen Brown's West Coast Cook Book" by Helen Evans Brown. Published by Bonanza Books, 1952.  Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

Other Avocado Recipes

Avocado Fritters (1933)

Creamed Beef and Avocado (1964)

Superb Chocolate Rum Balls with Pecans (1951)

For a large party, serve these with coffee, for dessert.  You will eliminate the need of plates or forks, and will satisfy any craving for a sweet finale.  

Allow Fabulous Frosting (see below) to stand in the refrigerator overnight.  Mix together:

•  2 cups of rolled vanilla wafers, 
• 1/3 cup of Jamaica rum, 
• 1/4 cup of melted butter, 
• 1/4 cup of ground chocolate, 
• 1 cup of powdered sugar, 
• 1 cup of finely chopped pecans,
• 1/4 teaspoon of salt.

Add just enough corn syrup to make molding easy.  Form the frosting into little balls the size of seedless grapes, and completely cover with the second mixture, making the balls about the size of large walnuts.  

Roll in ground chocolate and keep in a overed jar.  (Cocoa may be substituted for the ground chocolate.)  

Fabulous Frosting

Melt a scant cup of semi-chocolate pieces over hot, hot boiling water.  Stir in 1/2 cup of sour cream and 1/4 teaspoon of salt.  Stir until smooth.  

"This frosting freezes beautifully,... and may be diluted with hot water for a lovely sauce."

(Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

Lemon Cheese Tarts (1951)

Lemon Cheese for Tart Shells

Fill tart shells with lemon cheese made by mixing:

• 1/2 cup butter
• 3/4 cup lemon juice
• 1 1/2 cup sugar
• 6 beaten eggs
• 1 teaspoon grated lemon rind
• 1/4 teaspoon salt

Cook this in double boiler, stirring, until very thick and smooth.  Cool and fill the baked tart shells with the mixture, and top with toasted almond slivers or thick sour cream.

The English fill tart shells with the lemon mixture before baking (20 minutes) and call the result Lemon Cheese-Cakes. 

Tart Shell Pastries

Make tart shells on the bottoms of small tart pans. For the pastry, cut 1/3 cup each of butter and lard into 2 cups of flour and one teaspoon of salt.  Leave shortening in fairly good-sized pellets, and add enough water to barely hold the mixture together.  

Bake in a hot oven and cool slightly before removing shells from the pans.  

(Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.)