Friday, April 13, 2018

Farmer's Butterscotch Peach Pie (1965)

  • Pastry for a 2-crust pie
  • 3-1/2 cups home-canned peaches, drained (or 1 1lb-13 oz can peaches)
  • 1/2 cup brown sugar, firmly packed
  • 2 tbspns flour
  • 1/8 tspn salt
  • 1/2 cup syrup from canned peaches
  • 1/4 cup butter
  • 2 tspn lemon juice
  • 1/2 tspn almond extract
  • 1 tspn granulated sugar
Place peaches in pastry-lined 9-inch pie pan.

Combine sugar, flour,salt, and peach syrup, then add butter. Cook until thick, stirring. Remove from heat, and add lemon juice and almond extract. Pour over peaches

Adjust top crust; flute edges and cut vents. Sprinkle with granulated sugar.

Bake in hot oven (425 degrees) for 30 minutes. Cool on rack.

"Butter, brown sugar, and peaches make this homey pie a praiseworthy treat."
(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)

More "Lost" Pie Recipes
Chocolate Bourbon Cream Pie (1983)

American Spaghetti with Bacon (1970)

  • 1 lb spaghetti
  • 1-1/2 lbs bacon
  • 2 cups onion, minced
  • 1-1/2 cup green pepper, minced
  • 1-1/2 cup celery, minced
  • 1 quart V-8 juice
  • 1 small can tomato paste
  • 2 tbsns bacon drippings
  • Pat of butter
  • Salt and pepper to taste
Cook spaghetti until partially done; drain. Fry bacon crispy; drain. Cook onion, green pepper, and celery with V-8 juice.  Add to spaghetti and bacon.

Stir in tomato paste, bacon drippings, and butter. Season with salt and pepper.  Simmer until thickened. Six servings. 

(Origin - "Favorite Recipes of University Women - Casseroles including Breads" published by the  American Association of University Women; Montgomery, Alabama branch; 1970.  Recipe by Audrey D. Kelly of the Cumberland, Maryland branch of the AAUW.) 

More "Lost" Pasta Recipes
Thomas Jefferson's Macaroni and Cheese (1802) Creamy Veal Paprika on Buttered Noodles (1958)

Spinach Gratin with Eggs (1952)

  • 1 lb fresh spinach
  • 3 tbspns butter, melted
  • 2 tbspns, finely chopped onion
  • 1/2 clove garlic, mashed
  • 1/2 cup grated cheese
  • 1 cup milk, scalded
  • 3 eggs separated
  • 3/4 tspn salt
  • Few grains pepper
Wash, drain, and chop spinach fine.  Cook onion and garlic slowly in butter until onion is soft and tender. Add spinach and toss lightly in the butter until "wilted" but still slightly crisp. Set aside.

Add cheese to hot milk.  Heat until cheese melt. Blend until smooth. Beat egg whites until stiff but not dry. With the same egg beater, beat egg yolks until thick and lemon-colored. Gradually stir in hot milk. mixing well. 

Pour egg yolk mixture over spinach. Mix thoroughly. Add seasonings. Fold in beaten egg whites. Spoon mixture lightly into buttered 1 or 1-1/2 quart casserole. Bake in moderate oven (350 degrees) until puffed and  delicately browned, about 25 to 30 minutes. Top should be firm to the touch. Makes 4 to 6 servings.

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)

More "Lost" Spinach Recipes
Shrimp Rockefeller (1968) Cream of Spinach Soup with Egg Yolks (1976)

White House Baked Eggs on Toast with Gravy (1887)

"Toast six slices of stale bread, dip them in hot salted water, and butter them lightly.  After arranging the bread on a platter or deep plate, break into a bowl enough eggs to cover them. Slip over bread so the eggs don't break. Sprinkle the eggs with salt and pepper.

"Turn over the bread and eggs some kind of thickened gravy--- either chicken or lamb, cream, or a bechamel sauce (see below). 

"Bake in a hot oven until the eggs are set, or about five minutes."

White House Bechamel Sauce
"Put three tablespoonfuls of butter in a sauce-pan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten pepper-corns, a teaspoonful of salt. Beat all together, then add to this three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf, and half a dozen mushrooms cut up. 

"Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half of an hour, watching closely that it does not burn. Strain through a sieve." 

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" White House Recipes
White House Peach Fritters (1887)
White House Cream of Asparagus Soup (1887)

Friday, April 6, 2018

Peanut Cake (1911)

"Remove the brown hulls from 2 cupfuls of shelled peanuts, chop them fine, and slightly flour. Cream 1 cup of sugar and 1/2 cup of butter together; beat the white of 1 egg until it will pile up, beat the yolk, add to butter and sugar and beat.

"Add 1 cup of sweet milk, 2-1/2 cups of flour, and 2 heaping teaspoonfuls of baking powder. flavor to taste, and add the nuts last."

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Grace Gaffin Price of Oregon, Illinois.. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")

More "Lost" Recipes from the Inglenook Cookbook
Potato Chowder with Bacon (1911)

Asparagus with Almond Butter Sauce (1958)

  • 2 lbs asparagus, cooked
  • 4 tbspns butter
  • 2-1/2 tbspns flour
  • 1-1/4 cup milk
  • 1/4 tspn salt
  • Dash of cayenne pepper
  • 2 egg yolks
  • 2 tbspns lemon juice
  • 1/2 cup toasted, slivered almonds
Melt 2 tablespoons of butter and blend into flour. Add milk and seasonings; cook and stir until thickened. 

Beat the egg yolks lightly. Stir a little of the cooked sauce into yolks, then combine yolks into cooked sauce. Cook and stir over low heat for 3 or 4 minutes, but do not allow to boil. 

Stir in remaining butter, 1 tablespoon at a time. Slowly stir in lemon juice. Hold over hot water to keep warm.  

Just before serving, pour sauce over cooked hot asparagus and sprinkle with almonds. Makes 6 servings.

"This never-fail sauce is good on broccoli and cauliflower, too."

(Origin - "A Book of California Cookery" by the Oakland Tribune, Martha Lee, Home Economics Editor, 1958.)

More "Lost" Asparagus Recipes
Asparagus Fritters (1911)
White House Cream of Asparagus Soup (1887)

Farmer's French Pear Pie (1965)

  • Unbaked 9-inch pie shell
  • 5 large Bartlett pears
  • 3 tbspns frozen orange juice concentrate
  • 1/2 tspn grated lemon peel
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/8 tspn salt
  • 1 tspn cinnamon
  • 1/2 tspn ginger
  • 1/3 cup butter
Peel, core, and slice pears thinly. Toss lightly with undiluted orange juice concentrate and lemon peel.  Arrange in pie shell.

Mix together remaining ingredients until crumbly. Sprinkle evenly over pears, being careful to cover all.

Bake in hot oven, 400 degrees, for 40 minutes or until fruit is tender. 

(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)

More "Lost" Pie Recipes

Chicken a la King in Butter (1917)

  • 1-1/2 cup boiled chicken, cut in 2/3-inch cubes
  • 1/2 tspn salt
  • 1/3 cup button mushrooms, cut in fourths
  • 4 tbspns pimento, cut into half-inch lengths
  • 2 tbspns green pepper, cut fine
  • 5 tbspns butter or chicken fat
  • 6 tbspns flour
  • 1-1/2 tspns salt
  • 1/2 tspn paprika
  • 2 cups milk
  • 2 egg yolks
  • 8 pieces of toast
Boil the green pepper slowly for five minutes. Drain off the water. To prepare the chicken mixture, thoroughly mix the chicken, half a teaspoon of salt, the mushrooms, the cooked green pepper, ,and the pimento. 

Melt the butter, add the flour, salt, and paprika, and mix thoroughly. Add the milk, stirring constantly. Cook three minutes, or until quite thick.  Remove from fire, beat one minute, and reheat. Add the egg yolks, mix thoroughly, and add the chicken mixture  Heat again. 

Serve immediately by pouring over slices of toast. Eight portions. 

(Origin - "A Thousand Ways to Please a Husband: with Bettina's Best Recipes" by Louise Bennett Weaver and Helen Cowles LeCron.  First published in 1917 by the Britton Publishing Company of New York.) 

More "Lost" Chicken Dishes
Classic Corn Flake Chicken (1980)
Buttered Roast Chicken with White Wine (1968)
Sherried Artichoke Chicken (1970)

Friday, March 16, 2018

Knott's Berry Farm Orange Bread with Orange Butter Icing (1976)

  • I cup orange juice, heated to lukewarm
  • 1 package dry yeast
  • 1 tspn sugar
  • 1 tbspn butter
  • 1/3 cup sugar
  • 1 tbspn orange rind, grated
  • 1 tbspn Knott's orange marmalade
  • 3 cups flour
  • 1 tspn salt
  • Orange Butter Icing (see below)
In a measuring cup, place 1/2 cup orange juice, dry yeast, and 1 teaspoon sugar. Put remaining orange juice, butter, sugar, grated rind, and marmalade in a mixing bowl, and combine well.  Pour in the yeast mixture. Add flour and salt, and mix to a soft dough.

Turn out on a floured board, and knead for 5 minutes until dough is smooth and shiny. Place in a greased bowl, lightly grease the top of the dough, cover with kitchen towel, and let rise in a warm place for 1-1/2 hours or until doubled in size. 

Punch down. Shape into 1 large or 2 small loaves, and place in greased loaf pans. Cover and let rise for 45 minutes. 

Bake in preheated 375 degree oven for 30 to 40 minutes. Remove from oven and cool on rack. Yields 1 to 2 loaves.

Orange Butter Icing
  • 1-1/2 tbspns butter
  • 1 cup powdered sugar
  • 1 tbspn lemon juice
  • 1 tbspn orange juice
  • 1 tspn orange rind, grated
  • 1 tbspn Knott's orange marmalade
Cream butter and sugar together. Add juices, rind, and marmalade, and blend until smooth. Spread on of bread loaves. 

(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.)

 Note - Knott's Berry Farm, located in Buena Park, California, began in the 1920s as a fruit stand to sell Walter Knott's berry crops from his 20-acre farm. In 1934, Walter and Cordelia Knott opened a chicken dinner restaurant next to the fruit stand. By 1940, the little restaurant was selling 400,000 dinners a year. Mr. Knott opened a handful of diversions to entertain customer waiting in long lines to enjoy Cordelia's fried chicken, biscuits, green beans, and famed pies. By 1976, Knott's Berry Farm featured more than 100 rides and amusements over 150 acres, and boasted 3,000 employees. 

More "Lost" Orange Recipes
Orange Milk Sherbet (1946)
Orange Juice Waffles with Cream (1980)
Orange Galliano Liqueur Pie (1983)

Potato Chowder with Bacon (1911)

"Pare 6 good-sized potatoes, dice them and put on to boil in clear water with a medium-sized finely-shredded onion. Dice about 1/3 of a pound of nice bacon. Put it into a skillet and fry a nice brown, then add the bacon to the potatoes, first pouring off most of the grease.

"Put 2 tablespoonfuls of butter into the skillet, add a tablespoonful of flour and about 1/2 pint of rich milk, more if you like it thin.  After this boils up, pour it into the potatoes and bacon.  

"Add salt, red pepper, and a small bunch of minced parsley. Let it boil up, then serve hot."

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister John E. Mohler of Warrensburg,, Missouri. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")

More "Lost" Potato Recipes
Scalloped Potatoes with Fritos (1955)
Potato Croquettes Stuffed with Prosciutto, Cheese (1971)

James Beard's Croque Monsieur (1940)

"Slice brioche in slices about one-eighth of an inch thick. 

"Spread with butter, and on half on them, put a thin slice each of ham, chicken, and Switzerland Swiss cheese. Cover with another piece of brioche, dip in beaten egg and milk as you would for French toast, and saute quickly in butter till nicely browned on both sides.  

"Serve very hot."

(Origin - "Jame Beard Hors d'oeuvre and Canapes - The Classic Edition" by James Beard, 1940.)

More "Lost" James Beard Recipes
The Highball Sandwich (1940)
Fried Roast Beef Slices in Tangy Gravy (1960)

Benjamin Franklin's Mushroom Catsup (1817)

  • 1-1/2 lbs "past their prime" mushrooms, slightly soft
  • 2 tspns salt
  • 12 whole black peppercorns
  • 12 whole allspice berries
  • 1-1/2 tbspns brandy
Wipe the mushrooms clean with a damp cloth and chop into small bits. The smaller the bits, the easier it will be for the salt to bring out their juices. Mix with the salt, and let stand in a cool place overnight.

Strain the juices through a fine sieve into a saucepan, pressing hard to extract as much as you can. Discard the mushrooms. Add the peppercorns and allspice berries and simmer for 20 minutes.  Cool and put in a jar in the refrigerator for 2 days.

Strain the catsup through a very fine sieve to remove the residual solids. Add the brandy. 

Although colonial cooks kept mushroom catsup for months, I am skeptical of its safe longevity, even in the refrigerator for longer than a couple days.  I freeze it in an ice-cube tray so I can pop out 1-tablespoon cubes for recipes.

(Origin - "Stirring the Pot with Benjamin Franklin - A Founding Father's Culinary Adventures" by Rae Katherine Eighmey, published by Smithsonian Books, 2018.)

More "Lost" Historic Recipes
Martha Washington's Nutmeg Custard Pie (1770)

Friday, March 2, 2018

White House Golden Spice Cake (1887)

  • The yolks of 7 eggs 
  • 1 whole egg
  • 2 cupfuls of brown sugar
  • 1 cupful of molasses
  • 1 cupful of butter
  • 1 large coffee-cupful of sour milk
  • 1 teaspoonful of soda
  • 5 cupfuls of flour
  • 1 teaspoonful of ground cloves
  • 2 teaspoonfuls of cinnamon
  • 1 teaspoonful of ginger
  • 1 teaspoonful of nutmeg
  • Pinch of cayenne pepper.
"Beat eggs, sugar, and butter to a light batter before putting in the molasses. Then add molasses, flour, soda, spices, and sour milk. 

"Beat it well together, and bake in a moderate oven. If fruit is added, take 2 cupfuls of raisins, flour them well, and put them last in the batter.

"This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Pre-1900 Sweets
Feather Cake (1883)

Classic Ham Bone Soup with Vegetables, Cream (1948)

  • 1 smoked ham bone
  • 6 cups water
  • 1 cup split peas
  • 1 cup sliced celery
  • 1/2 cup diced carrots
  • 1 cup diced onions
  • 2 bay leaves
  • 6 whole black peppers
  • 1/4 tspn thyme
  • 1/4 tspn marjoram
  • 1 No 2 can nearly mature peas
  • 1 cup ham slivers
  • 1/2 cup light cream
  • Salt
Add water to ham bone in a large heavy kettle, and simmer gently for an hour and a half. Add split peasm vegetables (except canned peas), and seasonings. 

Simmer gently until split peas are tender, about 40 minutes. Stir frequently to avoid sticking.

Add liquid drained from canned peas, and run peas through a sieve. Add with ham slivers to soup. Season with salt to taste. Simmer about 5 minutes. 

Add cream and serve.  8 servings of 1 cup each. 

(Origin - "More Food for the Body and Soul" by Moody Bible Institute, edited by Mrs. Frances Youngren, 1948.)

More "Lost" Ham Recipes
Fried Ham and Ham Gravy (1967)
Mousse of Ham with Port in Whole Peaches (1971)
Classic Brown Derby Monte Cristo Sandwich (1959)

Fish Platter with Bacon and Potatoes (1969)

  • 2 lbs cod or other firm white fish, baked or boiled 
  • 1/4 lb bacon, diced 
  • 6 medium potatoes 
  • 8 small carrots 
  • 6 small onions 
  • 2 tbspns finely chopped parsley 
  • 2 hard-boiled eggs 
  • 2 cups thin white sauce (see below)
Fry bacon until crisp. Set aside. Boil potatoes, carrots, and onions in salted water until tender. 

Place fish on large, heated platter, and surround with cooked vegetables. Pour bacon bits over fish.  Cover with white sauce, and garnish with chopped parsley and sliced, hard-boiled eggs.  Serves 4 to 6.

Thin White Sauce
Mix together in a saucepan until smooth:
  • 2 cups milk
  • 2 tbspns flour
  • 2 tbspns butter
  • Salt and pepper to taste
(Origin - "Marine Fish Cookbook" by the State of Washington Department of Fisheries; Iola Berg, Editorial Assistant; 1969.)

More "Lost" Fish Recipes
Halibut a la Victor (1958)
Coquille St. Jacques Scallops (1968)