Chocolate Treats- Baker's Chocolate Quick Fix

Today I was digging in some of my out of the way cookbook boxes and I found more Hershey and Baker's cookbooks plus some odd ones. How many chocolate cookbooks do I need 6 or 8? I don't think so. These recipes are from a little book titled Chocolate Quick Fix- Recipes You Can Make In 15 Minutes Or Less published in 1985. It has a lot of very tasty sounding recipes. Here is a sampling:
Cornflake Candy
16 ounces milk chocolate, chopped
5 cups cornflakes
1 cup walnuts, chopped
1 cup pecans, chopped
Melt milk chocolate in double boiler over low heat. In separate bowl, mix cornflakes and nuts together. Pour melted chocolate over cornflake mixture and stir to coat all ingredients. Drop by the teaspoonful onto a cookie sheet lined with wax paper. Place in the refrigerator to chill and harden. Makes about 48 pieces.
Mini Chocolate Cheesecakes
1 package (8-ounces) cream cheese, softened
1/3 cup sugar
1 large egg
4 ounces semisweet chocolate, melted
4 ounces coffee-flavor yogurt (do they still make this?)
Line 24 mini-muffin tins with paper liners. Beat cream cheese with sugar until fluffy; beat in egg. Beat in chocolate. Stir in yogurt. Spoon 1 tablespoon of mixture into each liner. Bake in preheated 350 degree oven until set, 40 to 45 minutes. Let cool on wire rack. Refrigerate overnight.
Easy Chocolate Strudel
6 sheets fillo pastry
1/2 cup (1 stick) unsalted butter, melted
6 ounces semisweet chocolate, chopped
3 ounces chopped walnuts
1 cup crushed cinnamon graham crackers
Brush one sheet fillo with melted butter; layer with remaining 5 sheets, brushing each with butter. Sprinkle chocolate, walnuts, and crackers over fillo, leaving a 2-inch margin on all sides. Fold in two short ends; roll pastry, beginning with long edge. Brush roll with butter. Place seam side down on baking sheet. Score top of pastry into slices with sharp knife. Bake in preheated 375 degree oven until crips and golden, about 30 minutes. Slice and serve warm with whipped cream or ice cream.

Chocolate Chip Cake- Cookbook Bonanza

I was out most of today running errands. I was passing a small thrift shop that I don't go to very often when I saw a 50% off sign out front. So in I went- I really hit the jackpot on vintage cookbooks and a few recent ones too. I got the following books:
Pillsbury Classic #5 Cookies, Cookies and more Cookies
Pillsbury Classic # 80 M-m - m-m More Cookies
Around the Clock Recipes with Alabama Peanuts (vintage)
Ben & Jerry's Ice Cream & Dessert Book
Recipes from Normandy
Skinny Potatoes- Over 100 low-fat recipes
Freezing Foods At Home (vintage)
Nordic Ware-Unusual Old World and American Recipes (vintage)
Bisquick- Cooking For Today's Lifestyles- older book
Duncan Hines Recipes & More
77 recipes using Swift'ning (vintage)
Fascinating Foods with Swift'ning (vintage)
Gourmet Recipes Using McCormick/Shilling Spice
15 Prize Winning Country Cooking Recipes
Baker's Coconut Animal Cut-Up Cakes
Pillsbury Classic# 31 Great Baking
Pillsbury Simply from Scratch Vol. 2
Pillsbury Simply from Scratch Vol. 3
Pillsbury #73 100 Prize Winning Bake-Off Recipes
Metropolitan Cookbook (vintage)
Betty Crocker Quick Bread Winners
My husband will try to sell a few of them in his E-bay store but most of them are mine. Best thing is we got most of them for 50 cents each!
This is an easy recipe from Cooking From Scratch Vol. 2

Chocolate Chip Cake

2 cups all purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1 1/3 cups sour cream

2/3 cup butter or margarine, softened

1 teaspoon vanilla

3 eggs

1/2 cup sugar

1 teaspoon cinnamon

6 oz. pkg. semi-sweet chocolate pieces

Heat oven to 350 degrees. Grease 13x9-inch pan. In large bowl, combine first nine ingredients. Blend 1 minute at low speed;beat 3 minutes at medium speed. Pout half of batter (about 2 1/2 cups) into greased pan. In small bowl, combine 1/2 cup sugar and cinnamon. Sprinkle half of sugar mixture and chocolate pieces over batter. Repeat with remaining batter, sugar mixture and chocolate pieces. Bake 35 to 40 minutes until toothpick inserted in center comes out clean.

Chocolate Fudge Pie- Borden's Eagle Brand

This recipe is from a 1956 Borden's Eagle Brand booklet. It has 70 "Magic Recipes", the puddings, custards, pies, and candies, but it also has quite a few cookie recipes. I love this retro photo, the cherries with stems are great.

Magic Chocolate Pie
1 baked 8-inch pastry pie shell, cooled
1 1/3 cups (15 oz. can) Eagle Brand
2 squares (2 oz.) unsweetened chocolate
1/3 teaspoons salt
1/2 cup hot water
1/2 teaspoon vanilla extract
1/2 cup Borden's Heavy Cream, whipped
In top of double boiler put Eagle Brand Sweetened Condensed Milk, chocolate and salt. Heat over rapidly boiling water, stirring constantly, until mixture is very thick. Gradually stir in water, keeping mixture smooth. Continue cooking, stirring often, until mixture thickens. Remove from heat. Stir in vanilla extract. Pour into pie shell. Cool at room temperature about 1/2 hour. Refrigerate at least 3 hours. Just before serving garnish with whipped cream.

Chocolate Squares or Cookies- Baker's Favorite Chocolate Recipes

Baker's Favorite Chocolate Recipes is an interesting 1955 cookbook. It is unusual in that it opens from the top instead of the left side. It has over 200 recipes using unsweetened chocolate, German sweet chocolate, cocoa and what it refers to as "the lively newcomer semi-sweet chocolate chips. I am going to quote what it says about chocolates food value, they do a great job of making it sound like a health food. "Chocolate is a real food in itself- not just a food accessory. It is highly concentrated, small in bulk, but has remarkably high food value. Because of this, armies from the days of the Revolution through to our present-day armed forces have carried chocolate in their rations. Chocolate is a nourishing food, containing fats, carbohydrates, proteins, minerals, and sometimes added vitamins. In addition, it is high in energy value. For this reason, many people find that some form of chocolate taken between meals helps give the "lift" they need to carry on the day's activities." It goes on to later say "chocolate has an important place in menu planning too." I am convinced I'll pack some in my lunch tomorrow.

This is a versatile recipe:

Chocolate Squares or Cookies

1 1/2 cup sifted flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

3 squares Baker's Unsweetened Chocolate

4 tablespoon butter or other shortening

1 cup sugar

1 egg, unbeaten

3/4 cup milk

1/2 teaspoon vanilla

1 cup chopped walnut meats, optional or

2/3 cup chopped dates or chopped raisins and 2/3 cup chopped nut meats

Sift flour once, measure, add baking powder and salt, and sift together three times. Melt chocolate and shortening over hot water; cool to lukewarm. Add sugar and mix well. Add egg, and beat thoroughly. Add flour, alternately with milk, stirring only to blend. Add vanilla. Mix in any optional ingredients.

For squares, spread in two greased 9x9x2-inch pans and bake in moderate 375 degree 12 minutes, or until done. Let cool in pan, when almost cool, cut in squares. Remove from pan. Makes 50 squares.

For cookies, drop from teaspoon on ungreased baking sheet, Bake in moderate 375 degree oven 9 minutes or until done. Cool slightly; remove from pan. Makes 3 dozen cookies.

Chocolate Pound Cake- McCall's Great American Recipe Card Collection

So much for the good for you apple. I am now going to start posting some chocolate recipes. May not so good for you but oh so yummy. This one is from a 1973 recipe card set. I only have a few of the cards so I think it was a complimentary set.

Chocolate Pound cake
1 cup boiling water
2 squares unsweetened chocolate, cut up
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or regular margarine
1 3/4 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
In a small bowl, pour boiling water over chocolate; let stand 20 minutes to cool. Meanwhile preheat oven to 325 degrees. Grease well and flour 9x5x3-inch loaf pan. Sift flour with soda and salt. In large bowl of electric mixer, let butter stand at room temperature until softened. At high speed, beat butter, brown sugar, eggs, and vanilla until light and fluffy. At low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), beginning and ending with flour mixture. Beat in cooled chocolate mixture just until combined. Pour into prepared pan. Bake 60 to 70 minutes, until cake tester comes out clean. Cool in pan on wire rack 15 minutes. Transfer from pan to rack; cool completely. Sprinkle with confectioners sugar. Makes 1 loaf.

Deep-Dish Apple Pie- Metropolitan Cook Book

This is from the 1964 edition of the Metropolitan Cook Book. These cookbooks are known for their happy face food illustrations. The cookbook is full of them and they are really cute. But I am a big fan of anything cute.
Deep-Dish Apple Pie
6 tart apples
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon nutmeg
Grated rind of 1 lemon
Grated rind of 1 orange
3 tablespoons butter or margarine
Recipe for 1 crust pie

Set oven for hot 400 degrees. Pare and core apples; cut in eighths. Place in a greased 8x8x2-inch baking dish. Combine sugar, brown sugar, nutmeg, lemon and orange rinds. Sprinkle over apples. Dot with butter or margarine. Roll out pastry; adjust over apples. Prick with a fork. Bake 50 to 60 minutes. Makes 6 servings.

Apple Recipes- Meat Recipe Rally

The Meat Recipe Rally copyright 1958 has meat recipes has the title suggests but also has a variety of other recipes. This pie sounds good.

Swiss Apple Pie

1 unbaked 9-inch pie crust

1/3 cup granulated sugar

1/4 cup brown sugar

1/4 teaspoon salt

2 tablespoons flour

5 cups very thinly sliced apples

2/3 cup cream

1/8 teaspoon cinnamon

Mix together sugars, salt and flour. Add apples. Put apple mixture into unbaked pie shell. Pour cream over apples. Sprinkle with cinnamon. Bade in a 375 degree over 50 to 60 minutes, or until apples are tender.

This one sounds good also but I doubt anyone would use lard nowadays.

Apple-Peanut Squares

2 1/2 cups sifted enriched flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon soda

1/2 cup lard

1 cup granulated sugar

1/2 cup brown sugar, packed

2 eggs

1 cup milk

2 cups coarsely grated apples

1/2 cup coarsely chopped peanuts

2 tablespoons brown sugar, packed

Whipped cream, if desired

Line a 9 1/2x13x2-inch baking pan with waxed paper. Sift together flour, baking powder, salt and soda. Cream lard, and sugars until light and fluffy. Beat in eggs, one at a time. Add sifted ingredients alternately with milk, mixing thoroughly after each addition. Fold in apples and pour batter into baking pan. Mix together peanuts and 2 tablespoon brown sugar. Sprinkle evenly over batter. Bake in a 350 degree oven 50 to 55 minutes. Cut into 15 pieces. Top with whipped cream, if desired.

This main dish also uses apples.

Beef and Apple Birds

1 beef round steak, cut 1/2 inch thick

1/2 cups flour

1 1/2 teaspoons alt

1/4 teaspoon pepper

1 1/2 cups soft bread crumbs

1/4 cup raisins

1/4 cup finely chopped celery

1 cup chopped apple

2 teaspoons prepared mustard

1/2 teaspoon sage

1/2 teaspoon salt

1 tablespoon apple juice

3 tablespoons lard or drippings

1 cup apple juice

Mix together flour, 1 1.2 teaspoons salt and pepper. Pound seasoned flour into steak. Cut steak into 5 or 6 servings. Mix together crumbs, raisins, celery, apple ,mustard, sage, 1/2 teaspoon salt and 1 tablespoon apple juice. Place about 1/3 cup apple mixture on each piece of steak and roll like a jelly roll. Fasten with wooden picks or skewers. Brown meat slowly in lard or dripping. Pour off drippings. Add 1 cup apple juice. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. Thicken cooking liquid for gravy, if desired. 5 to 6 servings.

Ginger Apple Pudding- World Scope Encyclopedia

The above photo in the inside cover of the World Scope Encyclopedia cookbook that I mentioned in the previous post. This is another frugal apple recipe.
Ginger Apple Pudding
1/4 cup sugar
1/4 cup water
3 apples, sliced
1/3 cup sugar
1 1/2 cups flour, sifted
1 teaspoon soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1/2 cup molasses
1/2 cup hot water
1/4 cup shortening, melted
Combine 1/4 cup sugar and water to make syrup. Cook apples in syrup till half done. Drain off extra syrup and spread apples over bottom of well-greased square cake pan. Sift together dry ingredients. Add egg, molasses and hot water. Beat well. Add melted shortening, beat well, and pour batter over apples. Bake in a moderate 350 degree oven 40 minutes. Pour extra syrup over top.

Old Fashioned Apple Brown Betty- World Scope Encyclopedia

This recipe is from a cookbook that was part of The World Scope Encyclopedia published in 1949. The recipe states " This is an old, old recipe which has been used for years by thrifty housewives who had extra bread crumbs on hand." So now it is an old, old, old, recipe.
Apple Brown Betty
4 tart apples
1 cup stale bread crumbs
2 to 4 tablespoons butter, melted
1/2 cup soft brown sugar
1 teaspoons cinnamon
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 cup boiling water
Core, pare, slice apples. Mix bread crumbs, butter, sugar and spice.
grease a casserole and place layer of sliced apples on bottom. Sprinkle with crumb mixture, then another layer of apples, and so on until ingredients are used up. Cover top with crumb mixture. Mix lemon rind, lemon juice and boiling water. Pour over apple mixture. Cover casserole and bake in 350 degree oven 30 minutes, or until apples are tender. Remove cover for last 5 minutes of baking. Serve with cream, or hard sauce.

Apple Spice Cake- The Golden Fluffo Cookbook

This vintage recipe is from Creative Cooking Made Easy- The Golden Fluffo Cookbook. The book is copyright 1956 and Golden Fluffo was a golden-yellow shortening. I suppose you could use the butter flavored Crisco if they still make that. This recipe is frugal also because it only calls for 1/2 cup of nuts. A lot of apple cake recipes call for more nuts.
Apple Spice Cake
2 cups sifted flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup Fluffo
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 cup grated raw apple
1 tablespoons vinegar plus water to make 1/2 cup
1/2 cup chopped nuts
Combine flour, soda, salt and spices. Blend Fluffo, brown sugar, eggs and vanilla Add flour mixture alternately with grated apple and water. Stir in nuts. Spread in prepared loaf pan and bake at 350 degrees for 1 hour.

Caramel Apple Pudding- TV Guide Kraft Ad

This is another recipe from the Kraft pull out in a 1984 TV Guide. Now that fall is almost here it is time to think about apple recipes. Caramel just seems made to go with apples.
Caramel Apple Pudding
28 Kraft Caramels
1/4 cup water
4 cups bread cubes
4 cups peeled apple slices
5 eggs, slightly beaten
2 cups milk
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
Melt caramels with water in saucepan over low heat. Stir occasionally until sauce is smooth.
Place bread cubes in greased 11 3/4x71/2-inch baking dish. Top with apple slices. Combine eggs, milk, sugar, vanilla, salt and cinnamon; pour over apples. Cover with caramel sauce. Set dish in large pan on oven rack; pour in boiling water to 1/2 -inch depth. Bake at 325 degrees, 1 hour and 20 minutes or until knife inserted halfway between center and outside edge comes out clean. Serve hot or cold. 8 to 10 servings.

Spaghetti Meatloaf- McCall's Practically Cookless Cookbook

This cookbook is part of the McCall's Cookbook Collection. There where around 19 cookbooks and they came with a storage case and index. Apparently some additions were also3 ring binder punched and must have came with a binder. They are copyrighted 1965. This particular book is a 1981 edition so they were in print for some time. It contains a lot of recipes using canned, frozen and other convenience foods.. This particular recipe sounds very interesting to me and I plan on trying it. I am always looking for interesting meat loaf recipes and this fills the bill.
Spaghetti Meat Loaf
1 pound ground chuck
1/2 cup finely chopped onion
1 egg, slightly beaten
1 teaspoon seasoned salt
1 can (15 1/4 oz.) spaghetti in tomato sauce
Preheat oven to 350 degrees. Lightly grease an 8x8x2-inch baking dish. Lightly toss chuck with onion, egg, salt and spaghetti to combine. Pack mixture into prepared pan; bake, uncovered 1 hour.To serve cut into squares. Makes 8 servings.

Week-Day Casserole- The ABC of Casseroles

This frugal casserole is another recipe from The ABC of Casseroles. The poem for the letter C is:

Casserole cooking

Is easy as pie;

A party is born

In the wink of an eye!

Week-Day Casserole

3 cups potatoes

1 onion, sliced thin

Salt, pepper

Celery salt

4 tablespoons flour

8 frankfurters

1 tablespoon butter

2 cups milk

Place half of the sliced potatoes and onion in a buttered 2-quart casserole. Sprinkle with salt, pepper, celery salt and 1/2 of the flour. Cut frankfurters into 1-inch pieces and place on potatoes. Cover with the remaining potatoes. Sprinkle again with seasoning and remaining flour. Dot with butter and add the milk. Cover and bake in a 350 degree oven for 45 minutes. Uncover and bake about 1/2 hour longer. Serves 6.

Noodles and Salami- The ABC of Casseroles

This small hardback was published in 1954. It is unusual in that the recipes are listed alphabetically and there is a little verse for each letter. The verse for the letter E is:

Eke out a supper

of left-over meat;

add peppers and rice,

and sit down to eat!

A recipe for the letter N is:

Noodles And Salami

4 cups cooked noodles

1 1/2 cup salami, diced

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 cup evaporated milk

1/2 cup bread crumbs

1 tablespoon butter

Cook noodles according to direction on package. Place diced salami and cooked noodles in alternate layers in a 2-quart casserole. Season with salt and pepper. Add evaporated milk and sprinkle bread crumbs over top. Dot with butter and bake in a 400 degree oven for 30 minutes until topping is brown. Serves 6.

Sausage, Black Beans and Macaroni- Woman's Day Mag.

This recipe is from a 1981 article in Woman's Day Magazine. The article is titled How to Stretch Half a Pound of Meat (or Fish) to Serve Four. It sounds like a quick frugal recipe that could probably use some spicing up for today's taste.

Sausage, Black Beans And Macaroni
1/2 pound pork-sausage meat
3 large cloves garlic
1 can (16 ounces) black beans or 2 cups cooked (reserve 1/4 to 1/3 cup cooking liquid)
1 teaspoon salt
1/2 teaspoon pepper
8 ounces elbow macaroni, cooked
Chopped parsley for garnish (optional)
In large heavy skillet cook sausage and garlic, breaking up pieces with spoon, until well browned; drain. Stir in undrained beans, salt and pepper. Simmer, stirring occasionally, 10 minutes. Toss with hot macaroni. Sprinkle with parsley. Makes 4 servings

Brunch Recipes- Time For A Party

This vintage party planning book was published in 1957. It has plans and recipes for twenty three different parties. Holiday parties, birthdays, teen parties, showers, brunches etc. The Coffee brunch has some interesting recipes:
Sausage Stroganoff
1 clove garlic
2 pounds bulk sausage
3 tablespoons flour
2 cups milk
1/8 pound butter or margarine
2 large onions sliced, then chopped
1 can mushrooms
2 teaspoons soy sauce
2 tablespoons Worcestershire sauce
salt, pepper and paprika
1 pint sour cream
Rub large skillet with garlic and heat. Brown the sausage well. Pour off the grease as it accumulates. Dredge the sausage with the flour. Add milk and simmer until slightly thickened. Set aside. Saute the onions and mushroom in butter. To the cream sauce mixture, add the soy sauce, Worcestershire sauce, onions, and mushrooms. When the mixture bubbles, add the sour cream. Keep hot in chafing dish. Heap up on little biscuits or use as a dunk for Melba toast.

Mushrooms Stuffed With Toasted Crumbs and Bacon Bits
Mushrooms (Allow 2 medium one per person)
2 cups dry bread crumbs
1/8 pound butter
Lawry's Seasoned Salt
1/2 pound bacon
Remove stems from mushrooms. Scrub the caps with a soft brush. Turn upside down and drain thoroughly between paper towels. With scissors or sharp knife, slice bacon into 1/2 inch strips. (Slice straight across the bacon as it comes from the package.) Cook until crisp. (Pieces will separate as they cook.) Drain on paper towels. Pour off bacon grease and store. Melt butter in pan. Add bread crumbs and brown. Add bacon to bread crumbs and work them together lightly with your fingers. Spoon the mixture into the mushrooms, and press into the caps. Sprinkle the tops with Lawry's Seasoned Salt. Broil until lightly browned.

Crab Tarts A La Bernice
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
1 tablespoon horseradish
1 clove garlic, minced
1 can crabmeat (6 oz.)
1 box piecrust mix, or your favorite recipe
Parmesan Cheese
Mix the first eight ingredients and allow to stand for several hours. Make favorite pastry recipe or use one package of prepared mix. Roll as for pie crust; cut circles with small biscuit cutter. Mix crabmeat with the seasoned mayonnaise mixture, reserving one quarter of the mayonnaise. Place 1/2 teaspoon of crabmeat mixture in the center of each pastry round. Fold over to form half-circle. Press edges together and seal securely with tines of fork. Prick top once with fork. The tarts may be frozen or stored in icebox for several hours. Just before baking, brush with remaining mayonnaise. Sprinkle with paprika or Parmesan cheese. Bake in 450 degrees for 20 minutes. If frozen, longer baking is necessary. Serve hot.

Stuffed Eggs With Curry Seasoning and Chopped Peanuts
1 dozen hard-cooked eggs
1 1/4 cups mayonnaise or boiled dressing
Salt and pepper to taste
2 teaspoons curry powder
1/2 cup finely chopped peanuts
Remove shells from eggs. Cut in half lenghtwise. Mash the yolks with the remaining ingredients. Restuff eggs.

Other foods recommended to serve at the brunch are Quick carmel-nut rolls , toasted English muffins, French fried potato balls, Creamed Chicken for tiny butter biscuits, shortbread cookies, Danish pastry. Recipes for these items were not included.
I think the crab turnovers sound quite good but 1 tablespoon of horseradish seems like too much for 1 can of crabmeat. The sausage stroganoff is an interesting variation on sausage gravy. This would be a great book for anyone interested in having vintage theme parties.

Lomi Salmon- Hawaiian and Pacific Foods

This book belonged to my Mother when I was a child. The book is copyright 1940 and this copy is a 1953 edition. I remember my Mom bought it because she was planning a tropical party. It has chapters from many cultures: Hawaiian, Samoan, Chinese, Japanese, Korean, Portuguese and Filipino. There are descriptions of foods used, characteristic dishes, methods of serving and menus for each culture. About half of the book is information which is very interesting and the rest recipes. I would recommend this book to anyone interested in vintage Tropical/Asian cooking. This is their recipe for Lomi Salmon:

Lomi Salmon

3/4 pound salted or smoked salmon
1/2 cup onions
1/4 to 1/2 cup ice water
2 3/4 cups diced tomatoes (3 large tomatoes)
5 green onions (with tops)
1 teaspoon ice-cream salt
Clean and soak the salmon 3 to 4 hours in cold water. Drain, remove the bones and skin, then shred the fish into small pieces Peel and slice the tomatoes. Chop the onions fine. Combine the tomatoes and salmon; mash them with a fork. Stir in the ice water and onions, chill the mixture thoroughly, and serve it in small individual bowls.

The Hawaiians prefer using only green onions. They lomi (crush) the green onions with ice-cream salt using the fingers or wooden potato masher. When the onions are fine, add 1/4 cup water, then add the salmon and tomatoes. Add the remaining water, if desired