In case you didn't know, Shrove Tuesday is next week (the 12th), so Carnival is drawing to a close. Carnival is a series of festivities preceding Lent and usually happens in predominantly-Catholic areas, such as Argentina, where the film Gilda (1946) takes place. Here are Glenn Ford and Rita Hayworth dressed up for the Carnaval de Buenos Aires...
These three recipes are from the same year as Gilda--they're adapted from my 1946 edition of The Better Homes and Gardens Cook Book. We had the crab cocktail as an appetizer and then had a steak, baked potato, green salad and buttermilk biscuits.
4 ounces canned crab meat (get the good stuff)
1 celery rib, finely chopped
2 lettuce leaves
1/4 cup cocktail sauce (se recipe below)
Combine the crab meat, the celery and the cocktail sauce. Chill and serve in cocktail glasses lined with lettuce.
6 tablespoons chili sauce*
2 tablespoons lemon juice
1 1/2 tablespoons grated horseradish root
1/4 teaspoon grated onion
1 teaspoon Worcestershire sauce
Combine all ingredients and chill.
Makes 1/2 cup
*The chili sauce in this recipe should be similar to Heinz chili sauce. This isn't the same thing as sriracha--that would make the cocktail sauce really hot!The sauce I used was Grama's Sweet Chili Sauce.
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2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon baking soda
5 tablespoons softened butter
1 cup buttermilk
2 tablespoons melted butter
Preheat oven to 450 degrees Fahrenheit.
Sift flour, salt, baking powder and baking soda into a large mixing bowl. Cut in the butter with a fork until mixture resembles coarse crumbs. Add buttermilk and stir with fork until dough follows fork around bowl. Knead for about 30 seconds and then roll out on a lightly floured board to 3/8" thickness. Brush with melted butter, fold dough in half and cut out biscuits. If you use a 2 3/8" cutter, you should get about a dozen biscuits.
Bake on an ungreased cookie sheet for 15 minutes or until golden. Serve warm.
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More of Ms. Hayworth's awesome costumes
Are you as obsessed as I am with the Jazz Age?
If you follow me on facebook, you'll know that I'm planning to tackle a week's worth (breakfast, luncheon, dinner) of menus from the March 1927 issue of American Cookery magazine. I'll be posting photos to facebook in real time and doing a wrap-up each day on the blog. I wanted to make it possible for you to follow along (or even cook along!) with me, so I'll be making the menus and all the recipes available as an e-book. Tentatively, I plan to do the event the last full week of March: Sunday the 24th through Saturday the 30th.
As soon as it's ready, there will be a free St. Patrick's Day bonus e-booklet just for subscribers. It will be available in an upcoming newsletter, so sign up today!
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