Tag Archives: Shirley Booth

Shirley Booth’s Chess Tarts Recipe

Shirley Booth and Don DeFore

http://www.flickr.com/photos/34637380@N00/3193268492

From Good Housekeeping, December 1964:

“Shirley Booth, like the generous person she is, gives Sally Edwards credit for these tarts.

CHESS TARTS

l package piecrust mix or favorite pastry for 2 crust pie
2 eggs
1/4 c. butter or margarine
dash salt
3/4 cup granulated sugar
1/2 cup seedless raisins
1/2 cup snipped, pitted dates
1/2 cup chopped California walnuts
1 teaspoon vanilla extract
1/4 cup heavy or whipping cream
candied cherries
slivers of preserved orange peel
slivers of preserved citron
green seedless grapes

Make day before serving as follows:
1. Make up piecrust; then, on lightly floured board, roll it out 1/8-inch thick. For each petal tart shell, cut out 5) 2 1/4-inch fluted pastry rounds. Place 1 round in bottom of each of 6) 2 3/4’inch muffin-pan cups. Wet edges of rest of rounds, then press 4 of them to sides and to round in bottom of each cup, overlapping edges slightly.

2. Prick well with 4-tined fork. Refrigerate 30 minutes; bake at 450 degrees F. 10 to 15 minutes or until golden brown. Cool; lift each carefully from cup; store at room temperature.

3. In saucepan beat eggs well; then add butter or margarine, salt sugar, raisins, dates. Cook, stirring constantly, until thick. Refrigerate this filling, covered with waxed paper.

~About an hour before serving:

1. Stir walnuts and vanilla into filling; then pile some filling in each tart shell. Whip cream; use to top tarts. In center of each mound of cream place a cherry; surround with orange peel and citron. Refrigerate.

2. Arrange tarts on pretty serving plate; pass, with tiny bunches of grapes. Makes 6.”

Jim Manago has written a book “Love Is The Reason For It All – The Shirley Booth Story”. You can read about it here. His site is very impressive with lots of photos of Shirley Booth as well as stories behind the scenes of “Hazel” and other celebrities like Whitney Blake, Karen Carpenter, and Joyce van Patten.

Don DeFore was one of my favorite actors and it was fun to read the interview with his son. It makes me like him even more to know that he was an active conservative.

For those interested in purchasing the book, Jim recommends that you go to bookfinder.com.

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Filed under 1960's, Baking, Books, Christmas, Cooking, Internet links, Vintage Magazines

Celebrity Recipes – Good Housekeeping December 1964

Yesterday I posted photos from the December 1964 issue of Good Housekeeping. Carol from Old Glory Cottage asked for the celebrity recipes referred to in the photo. (Carol has some great vintage Christmas images in her sidebar.)

There are too many for me to type all of them and they’re posted in the back of the magazine all chopped up, a column or two on each page so too difficult to scan. But I tell you what I’ll do: since Carol asked for it, I’ll include Lucy’s today, and list each celebrity and the name of their recipe and if anyone wants one, please leave a comment and I’ll post as many of them as I can.

Here’s what it says:

“Lucille Ball, one of Hollywood’s most hospitable stars, often treats dinner guests to this ‘happy ending’.

APPLE JOHN
Make about two hours before serving as follows:
1. Start heating oven to 375 degrees. Grease a 2-quart casserole. Fill it with 8 cups thinly sliced, pared, cooking apples, 1/2 cup granulated sugar, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1 tablespoon grated lemon peel, 2 tablespoons lemon juice and 1/4 cup water; then toss together with a fork. Bake, covered, 1 hour or until apples are tender. Now turn oven heat up to 450 degrees.

2. In bowl combine 2 cups packaged biscuit mix and 2 tablespoons granulated sugar; quickly stir in 2 to 3 tablespoons melted butter or margarine and 1/2 cup milk. Then drop, by rounded tablespoonfuls, around top edge of casserole, also one in center of biscuit ring. Bake, uncovered, about 12 to 15 minutes or until biscuits are golden and done. Cool slightly.

3. Serve warm, with vanilla ice cream on top of each serving. Makes 9 servings.”

Mrs. Lyndon B. Johnson: Pecan Pie

Julie Andrews: Striezel, Hot Mincemeat Pie with Rum Sauce

Doris Day: Green and Gold Salad

Bing Crosby: Wild Duck

Deborrah Kerr: Creamy Raspberry Cups

Patty Duke: Crunch Walnut Bread

Jack Benny: Superior Fried Chicken

Polly Bergen: Chili

Tony Curtis: Hungarian Kipfel

Shirley Booth: Chess Tarts

Fannie Hurst: Indienne Beef Stew

Peggy Lee: Hearts of Palm Salad

Johnny Carson: Christmas Waldorf

Eartha Kitt: Salade Nicoise

Danny Thomas: Homos Be Tahinee

Gina Lollobrigida: Christmas Wreath Cookies

Carol Channing: Golden Popcorn Balls

Rick Nelson: Beef Tartare, Stuffed Brussel Sprouts

Beatrice Lillie: Peel Fold Christmas Trifle

Raymond Burr: Grand Marnier Chocolate Mousse

Carol Burnett: Chicken Casserole

Inger Stevens: De Luxe Rice Pudding

Hugh Downs: Nut Filled Cakes

Blanche Thebom: Doppa I Grytan

Walter Cronkite: Harvard Beets

Eileen Farrell: Citrus Froth

Elke Sommer: Christmas Stollen

Dick Van Dyke: Brandied Sweet Potatoes

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Filed under 1960's, Baking, Christmas, Cooking, Paper Dolls, Vintage Christmas, Vintage Magazines