Friday, November 2, 2018

Honey-Walnut Pumpkin Pie (1963)

  • Unbaked 9-inch pie shell
  • 4 eggs, separated
  • 1 cup light brown sugar, packed
  • 2 cups canned pumpkin
  • 1 cup heavy cream
  • 1/4 cup butter, melted
  • 1/3 cup honey
  • 1 tbspn cornstarch
  • 1/2 tspn cinnamon
  • 1/2 tspn nutmeg
  • 1/2 tspn allspice
  • 1/3 cup chopped walnuts
  • 1/4 tspn vanilla extract
1. Preheat oven to 450 degrees. In large bowl, with electric mixer at high speed, beat egg yolks till thick and lemon-colored. At low speed, beat in sugar, cinnamon, nutmeg, allspice. Then beat in pumpkin 1/3 heavy cream, and melted butter.

2. Beat egg whites until frothy. Gradually add cornstarch, beating until stiff but not dry. Fold into pumpkin mixture. 

Turn into pie shell. Bake 15 minutes, then reduce oven heat to 350 degrees. Bake 30 to 40 minutes, or until knife inserted into center comes out clean. Cool and refrigerate.

3. At serving time, mix honey and nuts, and spread on pie. Whip 2.3 cup heavy cream with vanilla, and serve on top of pie. Makes 1 9-inch pie.

More "Lost" Good Housekeeping Recipes
Coffee Cloud Cake with Coffee Butter Frosting (1963)
Sweet and Sour Green Beans (1963)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

Classic Corn Bread Stuffing with Bacon (1951)

  • 1/2 cup diced bacon
  • 1/4 cup butter
  • 1/2 cup minced onion
  • 1 cup diced celery
  • 1 tspn salt
  • 1/4 tspn pepper
  • 1 tspn poultry seasoning
  • 2 cups corn bread, cubed or crumbled
  • 1 cup white bread cubes, thoroughly dried
Heat bacon and butter in heavy skillet over low heat until butter melts. Add onion and celery. Simmer until bacon is lightly browned. Add seasonings.

Combine with corn bread and white bread cubes in bowl. Mix thoroughly. Makes enough stuffing for a 5 to 6-pound roasting chicken.

1. Reduce onion to 1/3 cup and celery to 1/2 cup, and add 3/4 cup finely chopped pecans or blanched almonds.

2. Omit celery and add 1 cup peeled and chopped boiled chestnuts.

3.Omit celery and add 3/ cup raisins and 1/2 cup finely chopped walnuts.

More "Lost" Corn Bread Recipes
Classic Skillet Custard Corn Bread (1963)
Buttermilk Corn Bread (1876)

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

New Orleans Orange Buttermilk Cake (1967)

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 cups flour
  • 1 cup buttermilk
  • 1 tspn baking soda
  • 1 tspn salt
  • 1/2 cup nut meats
  • 1 cup raisins
  • 1 orange rind, grated
  • 1 tspn vanilla
  • Orange icing (see below)
Cream butter and add sugar gradually until light and fluffy. Add eggs and beat thoroughly with electric mixer. Add vanilla, grated orange rind, nuts and raisins. 

Sift flour, baking soda, and salt in a separate dish. Now add dry ingredients to creamed mixture alternately with buttermilk, hand-stirring only enough after each addition to blend thoroughly. Do not beat. 

Pour into greased 8 or 9-inch pans and bake at 350 degrees for aaboout 30 to 35 minutes, or until done.

Orange Icing
Mix 1 cup of powdered sugar and 1/3 cup of orange juice, and spread on cake while cake is still hot. It melts to make a thin glaze. For added richness, use part melted butter with the juice.

More "Lost" New Orleans Desserts
New Orleans Bourbon Bread Pudding (1984)
New Orleans Gingerbread with Orange (1883)

(Origin - "Bayou Cook Cook" by Lucile Barbour Holmes. First published in 1967. Republished in 1990 by Pelican Publishing Company.)

Thursday, November 1, 2018

Waldorf Salad Mold (1967)

  • 6 oz package lemon gelatin
  • 1 envelope unflavored gelatin
  • 1/2 cup boiling water
  • 1-1/2 cups apple cider
  • 1 unpeeled apple, diced
  • 1 small banana, peeled and diced
  • 1/4 cup drained, crushed pineapple
  • 1/4 halved, seeded fresh grapes
  • 1 orange,. peeled and sectioned
  • 1/4 cup chopped celery
  • 2 tablespoons chopped walnuts (or other nuts, if preferred)
Mix gelatins. Dissolve in boiling water. Add cider, and chill until thick.

Combine apple, banana, and pineapple, and let stand a few minutes.  Combine with the rest of the ingredients, and fold gently into gelatin mixture.

Pour into a 1-1/2 quart mold or 8-inch square pan. Chill until firm. Serve on lettuce. Makes 6 to 8 servings.

More "Lost" Molded Dish Recipes
Molded Strawberry Charlotte with Lady Fingers (1970)

Black Cherry, Pineapple and Walnut Mold (1970)

(Origin - "Receipts - Stephenson's Apple Farm Restaurant," 1967.  Stephenson's Apple Farm Restaurant, family owned and run, was located in Kansas City, Missouri from 1946 until its closing in 2007.)

Libby's Pumpkin Fudge (1984)

  • 3 cups sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 1/2 cup Libby's solid pack pumpkin
  • 1 tspn pumpkin pie spice
  • 12 ozs butterscotch morsels
  • 7 ozs (1 jar) marshmallow creme
  • 1 cup chopped almonds, toasted
  • 1 tspn vanilla extract
In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice. Bring to a boil, stirring constantly. Continue boiling over medium heat, stirring constantly until mixture reaches 234 degrees on candy thermometer, about 10 minutes.

Remove from heat. Stir in butterscotch morsels. Add marshmallow creme, nuts, and vanilla, mixing until well-blended. 

Quickly pour into greased 13-x-9-inch pan, spreading just until even. Cool at room temperature, and cut into squares. Store tightly wrapped in refrigerator. Makes 3 pounds of candy.

More "Lost" Pumpkin Recipes
Classic Libby's Pumpkin Spice Cookies (1984)
Pumpkin Pie Cake (1979)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Brown Derby Rice Pudding (1951)

  • 1 qt milk
  • 4 tbspns long grain white rice, washed
  • 3 ozs muscat raisins, washed
  • 3 tbspns sugar
  • 2 egg yolks
  • 1 pt coffee cream
  • 1/2 tspn salt
  • 1/2 tspn vanilla
  • 1/2 stick cinnamon
  • 1 pinch each finely grated orange and lemon peel
Bring milk to boil in a heavy pot. Add salt, vanilla, cinnamon, orange and lemon peel, rice, and raisins. Boil very slowly over low flame for 20 minutes, or until tender, stirring frequently.

Meanwhile, beat sugar and egg yolks together in a bowl until they are a very light yellow and quite thick. Slowly, while stirring, add cream to sugar-egg mixture. Mix thoroughly, add to rice mixture, and cook, stirring occasionally. 

Fill individual molds, being careful to distribute an even mixture to each. Sprinkle each mold lightly with powdered cinnamon.  Place under broiler flame for a few seconds to give delicate brown color. For this recipe do not use converted rice. Serves 6.

More "Lost" Brown Derby Recipes
Classic Brown Derby Cobb Salad (1937)
Brown Derby Old-Fashioned French Dressing (1959)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

White House Pumpkin Pie (1887)

"For three pies:
  • One quart of milk
  • Three cupfuls of boiled and strained pumpkin
  • One-half cupful of molasses
  • One and one-half cupfuls of sugar
  • Yolks and whites of four eggs, beaten separately
  • One tablespoonful each of cinnamon and ginger
  • A little salt
"Beat all together, and bake with an under-crust. Boston marrow or Hubbard squash maybe be substituted for pumpkin, and are preferred by many, as possessing a less strong flavor."

More "Lost" White House Recipes
White House Sweet Strawberry Cake (1887)
White House White Ginger Biscuits (1887)

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

Friday, October 26, 2018

Classic Butterscotch Cookies (1960)

"Cream 1 cup butter, and add 1/2 cup each of granulated and light-brown sugar. Add 1 teaspoon vanilla and 2 eggs, one at a time, beating well after each. 

"Add 2-3/4 cups sifted flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup finely chopped nuts. Chill 2 hours. Shape into 2 loaves, 2-inches square.

"Wrap in waxed paper, and chill over night. Slice 1/8-inch thick. Bake on sheets in hot oven. 400 degrees, 6 to 8 minutes.

"Remove to racks while hot. Makes about 6 dozen. Store airtight."

More "Lost" Butterscotch Recipes
Farmer's Butterscotch Peach Pie (1965)
Southern Belle Butterscotch Cake with Coffee (1955)

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

Stuffed Zucchini with Bacon (1950)

  • 3 zucchini
  • 2 tbspns minced onion
  • 3 tbspns butter, softened
  • 1 cup soft bread crumbs
  • 1/2 cup cooked tomato
  • 6 to 12 strips bacon
  • Salt and pepper
Cook zucchini in boiling, salted water for 10 minutes.

Cut zucchini in halves, and scoop out centers. Mix pulp with onion, butter, bread crumbs, tomato, and salt and pepper to taste.  Fill zucchini halves with mixture.

Bake in 350 degree oven for 15 minutes. Serve with cooked bacon. Serves 6.

More "Lost" Zucchini Recipes
Beer-Batter Vegetables (1982)

(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)

Cream of Green-Pea Soup (1954)

"Put 2 cups green peas in 6 cups boiling water in a saucepan over medium heat. Add 1 medium-sized onion, salt, pepper,and 1 stalk parsley. Boil until peas are tender-- about 25 minutes-- depending on age and freshness. 

"Chop fine 1 tablespoon chervil. Mix 3 yolks of eggs with 6 tablespoons cream, add chervil. Before serving, remove onion and parsley from water in which peas have boiled. 

"Add at once 1/2 cup butter cut in small pieces. Do not stir, but tip the saucepan in all directions. Pour over cream and eggs. Serve with croutons."

More "Lost" Peas Recipes
Toll House Baked Peas with Bacon (1948)
Classic Ham Bone Soup with Vegetables, Cream (1948)

(Origin - "The Alice B. Toklas Cook Book" by Alice B Toklas, 1954. This is one of the bestselling cookbooks of all time, and was written by the partner of literary legend Gertrude Stein.)