Laura Scudder Presents

A new Bag of Tricks for Hosts and Hostesses

1956, I believe

After over 5 years time I have pulled out my old recipe pamphlets again and am going to prepare and sample these marvelous goodies from the past.
This particular booklet has seen some wear to be sure. I have seen two others similar to it on eBay, but they were both bright yellow and circa 1950. This booklet appears to have the same content, although with a later printing and an off-white color.
As I mentioned previously, Laura Scudder products still exist and if you go to their website or YouTube you can check out some of their old commercials. I think their products are strictly West coast. I know that I, being from Michigan, have never previously heard of them.
The booklet itself is studded with amusing cartoon-y drawings. Here are a few of them:

This is from the cover. As you see this wily chef has captured in a clear bag, a small bluebird wearing what appears to be a boater hat and is quite pleased with himself. What he intends to do with the small bird we will never know. It is probably for the best.

Now, here's something you've probably never seen! Did you know that fish were notorious palate ticklers? The little devils! What has he on his mind? As you can see, out dear lady is blushing furiously. Could it be she's a ... Pisces!!!! If so, this fish has hit the jackpot! Ring-a-ding-ding!

I deliberated over including this particular image as it is quite menacing and could come back to you in your nightmares. "Big American Cheese Ogling (yes! they admit he is ogling) Blue Bird Chip.
That look on his face...the sly, winking eye...run Miss Chip! Run for your life! Protect your virtue!

Okay, now for the recipes. Number one:

Deviled Crabs

Make sauce of 2 Tblspns. of butter, 2 of flour, and scant cup of milk. When it boils, add 1 cup flaked crab meat, salt, pepper to taste.  Heat through, add beaten yolks of 2 eggs, teaspoon of chopped parsley.  Cool and add 2 Tblspns. sherry. 

Fill well-washed crab shells or ramekins, rounded over.  Sprinkle with crushed potato chips, dot with butter.  Sprinkle with pepper.. Bake until browned; serve with slices of lemon.

(Now, to be completely truthful, I had all intentions of purchasing crab meat but when I got to the seafood counter and saw the price.. $18.00.. I balked. I am afraid that is not really in my price range. I cheated and bought the Crab Classic imitation crab which is a blend of Alaska Pollock and King Crab. So there is some actual crab in there. I have purchased this many times and I, personally like it.
But.. if you can afford the real thing, I say "go for it".)

This recipe turned out quite nicely. It had a rich texture due to the creamy white sauce and egg yolks. The sherry was a nice touch and even the salty crispy potato chip topping enticed the taste buds.
I think it would be nice served with a dollop of seafood sauce on the side to add a zingy contrast to the rich sauce.

Recipe number two:

Pigglenuts

 (Confession: I picked this recipe because it was called pigglenuts!  What a fun word to add to one's vocabulary.. "I forgot to pick up the milk at the grocery store...oh, pigglenuts!"  "I ate all the Halloween candy and there are children dressed as monsters banging on my door.. oh, pigglenuts!"

Choose your situation. You can't go wrong.)

Wrap curls of bacon around Laura Scudder's Walnut Meats.  Secure with tooth-pick.  Broil until crisp.  Serve speared into half an orange or a wooden "tooth-pig". 

As I mentioned in the previous post, Laura Scudder no longer produces nuts.  But when she did they were toasted nuts. So first I had to toast the walnuts which proved to be very easy. I just chose some nice sized walnut halves, popped them onto a pizza pan and threw them in a 375 degree oven for 5 minutes. They were just right.  I  chopped the raw bacon in half and wrapped half a piece of bacon around each toasted walnut. I didn't even need to use toothpicks. I just set them on the same pizza pan I had used earlier and slid it in the oven. Let me tell you, they did not take time to broil. They were crispy in a matter of a couple minutes. I took them out and they smelled wonderful. Then I got out the toothpicks and speared one.  Oh. My. Gosh. It was so good!  I couldn't believe it! After all this was a recipe I chose based on name only.
Verdict: I don't throw soirees (and if I did, anyone who attended a "soiree" would probably be too snooty to eat something called a "pigglenut"), but if I did I would be on eBay looking for a "wooden tooth-pig" to present these babies in all their bacony glory. For those of you who have never heard of a "tooth-pig" I will present to you the accompanying drawing (cute isn't he?):

It's been over five years, but I thought I'd start it back up again.

Coming soon... two new recipes from the Laura Scudder Company. 

A quick check shows me they are still in business and have been since 1926. They carry a wide range of potato chips including some interesting flavors such as "Stuffed Jalapeno" and "Chile Limon". They also carry dip mixes, cheese snacks and peanut butter. The only product they don't seem to still carry are "Toasted Nuts of All Descriptions".