By doing so, I also get a glimpse into the past in the form of a local store's sale ad for winter coats for $5, or a notice that Tom Window is now available for house painting and other home repairs, or tasty recipes submitted by readers.
Since today happens to be the 148th anniversary of Kansas Statehood (Jan 29, 1861), a recipe for ham patties on pineapple slices with a dollop of mashed sweet potatoes on top seemed visually appropriate. Try to forget that calorie- and fat-wise, this is surely an artery clogger. But remember in 1936, housewives didn't know what they put on the dinner table might be putting husbands on the fast track to an early grave.
Also back then, every household had a meat grinder that clamped onto the edge of the kitchen table for turning the week's leftovers into meat loaf. If your supermarket won't grind the ham for you, these inexpensive, hand operated meat grinders can be found at most any farm supply store, and would be a handy addition to any kitchen.
Pineapple Porkettes from the Topeka Daily Capital, August 12, 1936:
3 cups ground ham
1/4 cup catsup
1/4 cup evaporated milk
1 tsp dry mustard
1/4 tsp pepper
8 slices pineapple
4 cups cooked and mashed sweet potatoes
4 Tbsp butter
1/3 cup cream
1 tsp salt
1/4 tsp pepper
Combine ham, catsup, evaporated milk, dry mustard and pepper. Mix thoroughly and form into 8 small flat cakes the same diameter as the pineapple slices. Put one patty on each pineapple slice.
To mashed sweet potatoes, beat in butter, cream salt and pepper. Pile lightly on ham patties. Place on well-buttered baking sheet and bake in moderate (350 degree) oven for 30 minutes. Top each with marshmallows and return to oven for 5 minutes to puff and brown.
Serve vegetable of your choice and dinner rolls. Enjoy.