This weekend plan your own Autumnal picnic. All you need is a basket, blanket and plastic kitchenware. Check out Betty's favorite finds and recipes below.
Clockwise from Left: www.ourhousevintage.etsy.com, www.lagelle.etsy.com, baked apples, www.goodvintage.etsy.com, www.VintageNewHampshire.etsy.com, potato leek soup, www.MyraMelinda.etsy.com
From: Quick Dishes for the Woman in a Hurry
Shop-Rite Cookbook: 1960's
Bring to boiling in a 2-qt. saucepan having a tight-filling cover 3 cups water.
Meanwhile, wash, pare and dice 3 medium-size (about 1 lb.) potatoes (about 2 1/2 cups, diced)
Add potatoes to boiling water with 1/4 cup (2 or 3) thinly sliced leeks (white part only)
1 teaspoon salt
1/2 teaspoon monosodium glutamate
1/8 teaspoon peper
Cover saucepan and simmer gently about 15 min., or until potatoes are tender.
Meanwhile, dice and panbroil 3 slices bacon.
Remove saucepan from heat and drain vegetables, reserving the broth. Force Vegetables through food mill, ricer or sieve into broth.
Blend in bacon and
1/2 cup cream
1/2 cup milk
2 tablespoons chopped parsley
1 tablespoon butter or margarine
Reheat soup and serve hot.
From: Betty Crocker's
New Dinner for Two Cook Book 1964
Choose baking apples such as Rome Beauty, Jonathan, Wealthy, or Greening.
Heat oven to 350. Wash and then core apples. Either pare upper half of apples or pare one strip around center. Place in baking dish; fill center of each apple with 1 to 2 tbsp. granulated or brown sugar, 1 tsp. butter, and 1/8 tsp. cinnamon. Cover bottom of an with water about 1/4 " deep. Bake uncovered 45 to 60 min., or until tender when pierced with fork (time varies). Baste occasionally. Serve plain or with cream.
Baked Apples Vermont
Bake apples as directed above-except fill center of each apple with 1 tsp. butter and 1 tbsp. maple syrup.