Tuesday, January 20, 2015

Austrian Cinnamon Coffee Cake (1906)

  • 4 cupfuls of flour
  • 1 teaspoonful of salt
  • 2 teaspoonfuls of baking powder
  • 5 eggs, well beaten
  • 2 tablespoonfuls of sugar
  • 2 cupfuls of milk
  • 1 tablespoonful of softened butter
  • Cinnamon
Mix thoroughly except for spice, spread in buttered baking pan.    
Dot with butter, and sprinkle with cinnamon and sugar. Bake in quick oven.  Serve hot.

(Origin - "What to Have for Breakfast" by Olive Green, 1906. Published by G.P. Putnam's Sons of New York and Chicago. Part of Putnam's Homemaker Series by Olive Green.)

Other Coffee Cakes from "What to Eat for Breakfast"

French Cake (1883)

  • 1 lb sugar
  • 3/4 lb butter
  • 12 eggs, whites and yolks beaten separately
  • 2 gills cream
  • 1 1/2 lbs flour
  • 1 gill milk
  • 1/2 nutmeg, grated
  • 12 oz raisins, seeded
  • 4 oz citron, chopped
  • 4 oz shelled almonds, blanched and pounded
Rub the butter and sugar to a rich white cream.  Beat in the yolks, and then the whiles, and the cream.  Whisk it well.  Work in the flour, and the milk, and knead till smooth.

Just before ready for the oven, mix in thoroughly all the fruits, and the spice, and bake in moderate oven.

Some persons use a gill each of wine and brandy, instead of cream.  Thus made, it keeps longer, and gives it a strong spirituous flavor.

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)

Also from "Ice Cream and Cakes"

Golden Spice Cake (1883)

Peanut Butter Wafers (1934)

  • 2 tbspns butter
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1 egg beaten until light
  • 1/3 cup milk
  • 2 1/4 cups flour
  • 4 tspns baking powder
  • 1/2 tspn salt
  • Chopped peanuts
Mix together all dry ingredients, then add peanut butter and butter

Add to mixture alternately with 1/3 cup milk. Mix well.  

Chill the dough. Roll out thinly and cut.  Sprinkle with fine chopped peanuts and sugar.  Bake in a quick oven until brown.

(Origin - Memo Book dated November 24, 1934. Noted as "Recipes gotten from other women." Author unknown.)

Wednesday, January 7, 2015

Fried Jumble Cookies (1883)

  • 1/2 lb sugar
  • 1/4 lb butter
  • 2 eggs, beaten to a froth
  • 1/2 pint milk
  • 1/2 nutmeg, grated
  • 1 1/2 lbs flour, mixed with 1 tbspn baking powder and sifted
Cream the sugar and butter, add the egg, spice and flour. Work to a soft dough, cut into cakes, and cook in boiling lard.

Drain them, sift powdered sugar on them, and eat while fresh.

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)

Also from "Ice Creams and Cakes"

Golden Spice Cake

Bacon and Ripe Olive Quiche Tart (1951)

"Bake a 10-inch pie shell with a fluted rim.  When lightly browned, brush it with beaten egg and return to the oven for a minute or two.  

"Crumble a pound of crisply cooked bacon on the bottom of the pie, and arrange a cup of sliced ripe olives on the bacon. 

"Next comes a cup of grated Swiss cheese, Pour over all 2 cups of scalded cream that have been mixed with 4 beaten eggs, and seasoned with 1/2 teaspoon of salt and a whisper of cayenne. 

Bake at 350 degrees until the custard is set. If necessary, brown the top under the broiler."

Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

Tuesday, December 9, 2014

Eggnog Cream Puffs (1965)

  • 2 cups eggnog
  • 1 cup whipping cream
  • 2 tbspns sugar
  • 2 tbspns cornstarch
  • 1 tspn unflavored gelatin
  • Powdered sugar of chocolate fudge sauce
  • 12 cream puff shells (recipe below)
1. Combine the cornstarch, sugar and gelatin in a saucepan.
2. Gradually stir in the eggnog. Blend until smooth before heating.  
3. Cook gently, stirring constantly, until mixture thickens and boils.  Cool, stirring mixture frequently to prevent "skin" from forming.
4. When eggnog mixture is cooled completely, beat it until smooth.
5. Whip the cream until stiff and fold into eggnog mixture.
6. Fill 12 large cream puff shells. Top with chocolate fudge sauce and refrigerate. Or refrigerate,  and sift powdered sugar over just before serving.

Cream Puff Shells Recipe
  • 1 cup flour
  • 4 eggs
  • 1/2 cup butter
  • 1 cup water
  • 1/2 tspn salt
1. Preheat oven to 425 degrees.
2. Bring water to a boil; add the salt and butter. Break up the butter to speed melting. It is important that as little as possible of the water boil away.
3. Dump the flour into the boiling liquid and stir rapidly.  As soon as the mixture holds together and looks like corn meal mush, remove it from the heat.
4. Beat in the eggs, one at a time, until the mixture is smooth.
5. Drop by tablespoonfuls onto a shiny cookie sheet. Allow room for expansion.
6. Bake at 425 degrees for 20 minutes. Reduce heat to 325 degrees and bake for 20 minutes longer, or until golden and crisp.
7. Remove to cooling racks. Make a slit in each puff or cut off tops to speed cooling and drying.  Make 12 puffs.

(Origin - "Holiday Recipes Featuring Knudsen Products" by Barbara Lane, Home Economics Director of Knudsen Creamery Co., 1965)

Christmas Cinnamon Gingerbread (1958)

  • 1 cup mild molasses
  • 1 egg
  • 1/2 cup sour milk
  • 2 cups sifted enriched flour
  • 1/3 cup sugar
  • 1 tspn cinnamon, ground
  • 1 1/2 tspns ginger, ground
  • 1/2 tspn cloves, ground
  • 1 tspn salt
  • 1/2 tspn bakng soda
  • 1 tspn double-acting baking powder
  • 1/4 cup hot water
  • 1/2 cup shortening, melted
Sift together the dry ingredients.  Stir in melted shortening, molasses, egg and sour milk.  Beat in hot water.

Bake 45 minutes at 350 degrees, or until done in a well-greased, lightly floured pan, 9 x 9 x 2 inches.  Serves 9 to 12.

(Origin - "How to Use Spices"by Watkins Products, Inc. of Winona, Minnesota, 1958.)

California Christmas Brandy Cake (1980)

  • 1 cup honey
  • 1/3 cup Brandy
  • 1 cup butter, softened
  • 6 eggs
  • 1 tbspn grated orange peel
  • 3 1/2 cups dried figs, cut-up
  • 3 1/2 cups dried apricots, sliced
  • 3 1/2 cups seedless golden raisins
  • 3 1/2 cups walnuts, coarsely chopped
  • 2 1/2 cups all-purpose flour
  • 1 tspn baking powder
  • 1 tspn salt
In a large bowl, combine the fruit and walnuts with the brandy; let sit for several hours until the liquid is absorbed.

Grease two 9x5x3-inch loaf pans. Preheat the oven to 275 degrees. In a very large bowl, cream the butter, honey, and orange peel until fluffy. Beat in the eggs, one at a time, beating well after each addition.  (The batter may look slightly curdled)

Combine the flour, baking powder, and salt, and add to butter mixture, beating until smooth. Stir the fruit mixture into the batter.  Divide the batter between the 2 prepared pans, and spread evenly.  

Bake for 1 1/2 hours; then increase the oven temperature to 300 degrees and bake 1 hour longer, or until the cakes are golden and a pick inserted in the center comes out clean.  

Let stand on wire racks for 20 minutes before turning out of the pans to cool completely on the racks.  Store well-wrapped in plastic wrap or aluminum foil.  

(Origin - "The Sun-Maid Cookbook" by Sun-Maid Growers of California, 1980.)

Sunday, November 16, 2014

Harvey Wallbanger Bundt Cake (1973)

  • 1 package orange cake mix (2-layer size)
  • 1 small package instant vanilla pudding (3 3/4 oz)
  • 3/4 cup orange juice
  • 1/4 cup vodka
  • 1/4 cup Galliano liqueur
  • 4 eggs
  • 1/2 cooking oil
  • Glaze (recipe below)
Preheat oven to 350 degrees.  Grease well and lightly flour bundt pan.  In a large bowl, combine all ingredients and beat for 4 minutes on medium speed of mixer. Pour into prepared bundt cake pan and bake for 40 to 50 minutes or until cake tests done.

Cool in pan for 10 minutes before turning out.  Continue cooling on wire rack.  Lavishly drizzle glaze over top when cake is completely cooled.

Glaze for Harvey Wallbanger Cake
  • 1 cup confectioners' sugar
  • 1 tbspn orange juice
  • 1 tbspn vodka
  • 1 tbspn Galliano liqueur
  • 1 tbspn white corn syrup
Combine all ingredients. Thicken with sugar or thin with any of the liquids, to taste. 

(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.) 

Old Bookbinder's Oysters, Broiled (1961)

  • 12 oysters on half shell
  • 1 large mushroom, chopped fine
  • 1 tspn minced onion
  • 1 tbspn butter
  • 1/2 cup warm milk
  • 1/4 cup cooked oatmeal
  • Rock salt
  • Flour for dredging
  • 3 tbspns Parmesan cheese
  • 2 tbspns melted butter
  • 1 tbspn minced parsley
  • Salt and pepper
Saute mushroom and onion in 1 tablespoon butter until soft, but not brown (about 10 minutes).  Dredge with flour and stir to blend smoothly.  Add milk and stir until thickened.  Add oatmeal and stir well.  Season to taste with salt and pepper; stir in parsley.  

Place oysters on rock salt (enough to hold them in place) in tray.  Put under 400 degree broiler for 4 minutes.  

Remove from broiler and cover each with salt. Sprinkle each oyster with Parmesan cheese and a few drops of melted butter. Return to broiler and cook until golden (about 5 minutes).  

(Origin - "The Old Original Bookbinder's Restaurant Cookbook" by Charlotte Adams, 1961. Note - The original Bookbinders Restaurant was established in 1865 in Philadelphia by Samuel Bookbinder, and closed in 2009.)  

More Oyster Recipes

Cream of Oyster Soup (1965)

Friday, November 14, 2014

Farmer's Homemade Marshmallows (1970)

  • 2 cups sugar
  • 1 tbspn vanilla
  • 3/4 cup cold water
  • 2 tbspns, unflavored gelatin
  • 3/4 cup boiling water
  • 1/4 tspn salt
  • Chopped nuts or toasted, flaked coconut for coating
Soften gelatin in cold water for 5 minutes, then dissolve by stirring over hot water.

Combine sugar, salt and boiling water in a 2-quart heavy saucepan, stirring until sugar dissolves, to the soft crack stage (280 degrees).

Pour into mixing bowl along with the gelatin mixture and beat at low speed for 3 minutes. Continue beating at medium speed for 10 minutes or until mixture is fluffy and creamy.  ADd vanilla and pour into an 8-inch square pan dusted with confectioners sugar.

Cool 1/2 hour or unti set, then cut in 36 squares with knife moistened in water.  Roll in nuts or coconut.  Place in airtight container and put in refrigerator, freezer or other cold place until ready to use.  Makes about 1 pound.  

Note - Tint the gelatin while heating if you wish.  You can vary the flavorings if you wish; instead of vanilla, use almond, peppermint, orange or lemon extract.

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)

More Candy Recipes

Tuesday, November 11, 2014

New Orleans Shrimp Stew (1975)

  • 2 lbs whole fresh shrimp, peeled and deveined
  • 2 lbs Creole (beefsteak, Jersey) tomatoes, coarsely chopped
  • 2 lbs white potatoes , peeled and cut into 1-1/2 inch cubes
  • 1 3/4 cups chopped onion
  • 3/4 cup thinly sliced shallots
  • 1/3 cup chopped celery
  • 4 tspns finely minced garlic
  • 2 1/2 tspns salt
  • 1 tspn freshly ground pepper
  • 1/4 tspn cayenne pepper
  • 3 whole bay leaves
  • 1 tspn dried thyme
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 tspn fresh lemon juice
  • 3 cups water
In a heavy 6-to-8-quart pot or kettle, heat th oil and gradually stir in the flour.  Cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed.  When the desired color is reached, lower the heat immediately and add the chopped onion, shallots, celery and garlic.  Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly.

Add the salt, pepper, bay leaves and thyme, and mix well.  Add the chopped tomatoes, water and lemon juice, then simmer for 1 hour, stirring frequently.  Add the cubed potatoes, and simmer for 10 minutes longer.

Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more. Serves 4.

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

More from "The New Orleans Cookbook"

New Orleans Chicken Maquechoux in Cream (1975)

New Orleans Eggplant Au Gratin with Bacon (1975)

Farmer's Banana Drop Cookies (1971)

  • 1 cup mashed bananas
  • 1 cup and 6 tbspns sugar
  • 2 eggs
  • 1 1/2 tspns vanilla
  • 1/2 tspn cinnamon
  • 1/4 cup butter
  • 1/2 cup shortening
  • 1 cup whole bran cereal
  • 2 1/2 cups sifted flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
Place bran cereal on sheet of waxed paper; roll fine with rolling pin.  Add 6 cinnamon and 6 tablespoons of sugar. Mix well, and set aside.

Beat 1 cup sugar, shortening and butter until light and fluffy.  Beat in eggs and vanilla to mix thoroughly. Stir in bananas.

Sift together flour, baking powder and salt. Stir into banana mixture. Drop by teaspoonful into bran mixture and tumble until well coated.  Place 2 inches apart on greased cookie sheet.

Bake in hot oven (400 degrees) about 10 minutes.  Remove cookies and cool on rack. Make 4 1/2 dozen.  

(Origin - "Homemade Cookies" by the Food Editors of Farm Journal, 1971.)

Other Favorite Cookie Recipes

Corn Flake Dream Bars (1950)

Pineapple Drop Cookies (1950)

New Orleans Creole Champagne Punch (1932)

Into a large punch bowl put 1 pound of sugar, 1 pint of lemon juice, 1 quart of white wine, 1 quart of Champagne, 2 quarts of seltzer water, 1/8 pint of Curocoa, and 1/2 of a pineapple. grated.

Mix well. Put in large piece of ice, add half a pineapple sliced and 3 dozen strawberries.  

Let cool, then serve in small cup glasses.  The above quantity will serve 25.

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

Other Recipes from "New Orleans Recipes"

New Orleans Sweet Potato Pone (1932)

Monday, November 3, 2014

Macaroni Cheese Souffle De Luxe (1936)

  • 1 cupful of uncooked macaroni
  • 1 cupful of sweet cream
  • 1/2 cupful of butter
  • 1 cupful of fresh bread crumbs
  • 1 medium-sized onion, chopped
  • 1/2 green pepper, seeded and chopped
  •  1 tbspn of minced parsley
  • 1/2 cupful of grated cheese
  • 4 eggs, yolks and whites beaten separately
  • Dash of cayenne
  • Salt and pepper to taste
Cook the macaroni until almost tender. Drain. Scald the cream, and add the other ingredients (except parsley), stirring in the beaten egg yolks, then folding in the stiffly beaten egg whites at the last.

Turn into a buttered casserole or ring mold. Set in a pan of hot water, and bake in a moderate oven (350 degrees) for an hour.  

To serve, loosen the edges of the souffle with the point of a knife, invert a large plate over the mold or casserole, turn the whole thing over quickly, and the souffle will drop out of the mold.  Garnish with parsley.  

(Origin - "Sunset's Hostess Handbook" by Genevieve A Callahan, Home Economics Director of Sunset Magazine, 1936.)