Woolworth's Reuban Sandwich

Woolworth’s Reuban Sandwich
Remember Woolworth’s??
February 22 was the 137th birthday of the store that brought about the lunch counter, or luncheonette – and eventually, the food courts at malls. Their success led to drug stores and others having in-store lunch counters for hungry shoppers, who typically bought something on their way in and out of the store. Meals were cheap – sandwiches like tuna salad or a hot dog were a dime; coffee or a soda, a nickle. Teenaged girls of the ’40s flocked to them after a rumor started that Lana Turner was “discovered” at a counter in a Hollywood drug store.
It was fun to sit at the red vinyl covered seats of the Woolworth “lunch” counter, featuring swivel chairs. Behind the counter were the familiar box-like soda dispensers, with their brand names prominently displayed on the front and sides of the dispenser box. Coca-Cola would be served from a red dispenser, with the distinctive Coca Cola trademark script written on its sides. Hires Root Beer would be served from an orange dispenser box with a Hire’s trademark black phonograph record depicted on its front and sides, (think 78 R.P.M., for this was the era before the popularity of the 45 smaller vinyl, large hole-in-the-middle records). Most fascinating were the fountain-like beverage machines, which magically recirculated either the orangeade, lemonade or tropical punch beverages, available in lieu of the more popular branded drinks.
Saturday shopping with mom was the best - and a stop at the luncheon counter was the best part of the day. The Saturday “special” was always my favorite. Served on a pale green glass platter, with separate partitions, the featured special of the day would be a triple decker toasted white bread, (“Club”) ham salad and egg salad sandwich. In the middle circular partition of the same serving platter, would be a generous dollop of potato salad. For 25 cents, a banana split or a “Tulip” (the flower-like shaped glass ice cream dish), sundae might follow. M-m-m-m, what a yummy treat for an eager child or hungry adult!!
Then is was off to buy a goldfish for the tank and check out the birds before heading home with a full and happy tummy!

Ingredients:
2 slices rye bread
3 ounces corned beef slices
2 tablespoons sauerkraut
1 tablespoon thousand island dressing
1 slice swiss cheese
softened butter

Directions:
Lightly butter one side of rye bread and place buttered side down
on griddle (or in a skillet). Place swiss cheese slice on bread.
Top cheese with corned beef slices. Top cheese slices with sauerkraut.
Take second piece of rye bread and spread salad dressing on one side.
Place this side down over the sandwich. Spread outer side with butter.
Grill on both sides, turning once, and pressing down on sandwich with
pancake flipper.

Woolworth’s German Sweet Chocolate Cake

4 ounces Baker’s German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated (save the whites)
2 teaspoons butter (for greasing pans and parchment)
21/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
(or 2 larger cake pans).
Line bottom of pans with buttered parchment paper or foil.
Melt chocolate in boiling water. Stir and cool.
Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
Blend in vanilla and chocolate.
Mix flour with soda and salt. Add alternately with buttermilk to chocolate
mixture, beating after each addition until smooth.
Beat egg whites until soft peaks form. Gently fold beaten egg whites into
the chocolate batter mixture.
Divide batter between prepared pans.
Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
with Coconut Pecan Frosting (recipe below).

Woolworth’s Coconut Pecan Frosting

1 (12-ounce) can evaporated milk
11/2 cups of sugar
5 egg yolks, slightly beaten
3/4 cup butter
11/2 teaspoons vanilla
2 cups Angel Flake coconut
11/2 cups chopped pecans (or walnuts)

Combine milk, sugar, yolks, butter and vanilla in saucepan.

Cook and stir over medium heat until it thickens, about 12 minutes.

Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
it’s thick enough to spread, beating occasionally.

Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
It will run off, so make sure it’s cool.

Woolworth’s Barbecue Hamburgers (Sloppy Joes)

Ingredients for 1 recipe or 8 2 oz portions:

Onions 1 oz
Water 1 oz

Place finely chopped onions in frying pan with water and cook until tender.

Ground Chuck 1 lb

Add meat to onions and brown (10 minutes). Stir occasionally to keep meat separated.

Barbecue Sauce* 1 oz
Salt 3/4 teaspoon

Add to above. Blend. Remove from stove and serve.(on buns.)

*Woolworth’s Barbecue Sauce

Ingredients for 2 lbs 8 ozs or 20 2 oz portions:

Chili Sauce 2 oz
Tomato Sauce 12 oz
(liquid oz)
Prepared Mustard 5 oz
Cider Vinegar 2 oz
Worcestershire Sauce 1-1/2 oz
Lemon Juice 1/4 oz
Salt 1/4 oz
Black Pepper 1-1/2 tsp
Cayenne Pepper 1/2 tsp
Chili Powder 1/2 tsp
Celery Seed 1/4 oz
Sugar 1/2 oz

Combine all ingredients. Place on stove. Bring to a boil and simmer 10 minutes with lid on.

A bit of liquid smoke added will give this a real smoky tang. Add to taste.

Woolworth’s Meatloaf

Woolworth’s Meat Loaf
14 servings

Bread crumbs 4 oz
Non-fat skim milk 12 oz

Soak crumbs in milk.

Onions 4 oz
Shortening 1/2 oz

Chop onions fine. Saute in melted fat.

Eggs 2 only
Salt & Pepper mix 1/2 oz

Combine & beat slightly.

Ground Chuck 2 lbs

Add all the above to the meat and mix thoroughly.

Shortening 1 oz

Grease a #7204 stainless steel meat loaf pan. Fill with meat mixture scaling
3 lbs 8 oz to each pan. Bake in 325° oven until done (1 hr. and 15 mins.)
When finished, remove from pan. When cool enough to handle, slice into fourteen
3 oz portions.

Brown Gravy(see above) 1 quart

Pour about 6 oz brown gravy into small steam table pan. Place 8 portions in gravy.
If business warrants it, place a second layer of 8 portions on top of first.
Never fill pan with more than 2 layers at a time. Do not allow to stand on steam
table more than 1 hour.

Meat loaf may also be served with onion, mushroom or creole sauce*. Make same
quantity as for brown gravy.

Woolworth’s Brown Gravy
2 quarts

Shortening 7 oz
Patent Flour 4 oz

Blend flour with melted shortening. Cook on low flame, stirring
with wire whip - about 5 minutes.

Standard B-V stock* 2 quarts

Add warm stock gradually. Bring back to boil. Simmer 5 minutes.

Standard B-V* stock is made by adding 1 oz B-V concentrate to 1 quart
boiling water. Stir to dissolve.

**B-V is a commercial beef broth concentrate for making gravies and sauces.
It’s available at Walmart, etc.

Woolworth’s Egg Salad

Woolworth’s Egg Salad
to make 1 pint

Hard boiled eggs 6 only
Green peppers or pimentos 1/2 oz
Sweet relish 1 oz
Salad Dressing 3 oz
Salt 1/4 tsp

Chop (do not grind) eggs and peppers or pimentos.
Mix well with relish, salt and salad dressing.

Woolworth’s Ham Salad

Woolworth’s Ham Salad
to make 1 quart

Rath Pressed Ham * 1 lb
Prepared mustard 1/2 oz
Salad Dressing 8 oz
Sweet relish 7 oz

With a sharp knife, cut ham into 1/4 inch cubes. Do not grind or mince.
Combine ham with other ingredients and mix well.

  • The Rath brand is no longer available. Pressed ham is ham that has
    been de-boned and then pressed together.It’s often sold in a roll or
    loaf, or it may be sold sliced into individual slices. A canned ham
    may be used in this recipe as well.

Woolworth’s Salmon Salad
for 30 ozs.

Salmon - medium red 1 #1 can

Drain salmon, remove any skin and bones, and break into small pieces.

Celery - cleaned 8 oz

Chop fine and add to salmon.

Lemon juice 1 oz
Salad dressing 8 oz

Combine, add to above and mix until well blended.

Woolworth’s Mushroom Sauce

Woolworth’s Mushroom Sauce
1 quart

Shortening 1 oz
Mushrooms 4 oz

Wash and thinly slice mushrooms. Saute in melted shortening until tender -
about 15 minutes

Shortening 3 1/2 oz
Patent Flour 2 oz

Blend flour with melted shortening. Cook on low flame, stirring with wire
whip - about 5 minutes.

Standard B-V Stock(see above) 1 quart

Add warm stock gradually. Bring to a boil. Simmer 5 minutes. Add sauteed mushrooms.
Used with hamburger steak, meatloaf, etc.

Woolworth’s Coconut Pie
for six pies

Sugar 15 oz
Eggs 1 lb 4 oz (1 dozen)
Salt 1 oz
Nutmeg 1/2 tsp
Cornstarch 1 1/2 oz
Milk 1 pint
Milk 2 1/2 quarts
Vanilla 1 oz
Unbaked pie shells 6
Coconut (long shred) 9 ozs

Mix together sugar, eggs, salt, and nutmeg. Do not beat. Stir
until thoroughly incorporated

Suspend cornstarch in 1 pint milk. Heat to 155° F. DO NOT BOIL.
Add slowly to above mixture, stirring thoroughly.

Add vanilla and mix into 2 1/2 quarts milk, stirring easily.
Place in refrigerator and allow to stand 2 to 4 hours. DO NOT STIR.
Skim foam from top, if any has formed, and fill unbaked shells.
There may be sediment in bottom of bowl. Do not use, as this will
settle to bottom of crust when baking and form a thin film, making
crust soggy.

Place 1 1/2 oz of coconut in each pie shell and fill with 1 lb 4 oz
of mixture. Bake at 450° for 30 minutes.