Thursday, February 15, 2018

White House Jelly Cake (1887)

"One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups flour with one teaspoonful cream tartar, one-half teaspoonful of soda, dissolved in milk.

"Put half the above mixture in a small shallow baking tin, and to the remainder add one teaspoonful molasses, one-half cup raisins (chopped) or currants, one-half teaspoonful cinnamon, cloves, allspice, and a little nutmeg, and one tablespoonful flour. Bake this in the same kind of baking tin. 

"Put cake sheets together while warm, with jelly between."

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

More "Lost" White House Desserts
White House Peach Fritters (1887)

Asparagus Fritters (1911)

  • 1 teaspoonful butter, melted
  • 1 teaspoonful baking powder
  • 2 eggs, beaten
  • 1/4 cup sweet milk
  • Pinch of salt
  • Enough flour to make batter drop
  • Asparagus, cold
Combine melted butter, baking powder, beaten eggs. milk, and salt to a smooth mixture.  Mix in flour until smooth.

Roll asparagus in mixture, then fry in deep, hot lard. 

(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 Phoebe Foft of Kingsley, Iowa. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women who Pennsylvania Dutch tradition placed high value on culinary excellence.")

More "Lost" Asparagus Recipes
Veal Oscar (1978)
White House Cream of Asparagus Soup (1887)

Original Toll House Triple-Layer Brownies with Butterscotch (1980)

  • 1 12-oz package Nestle Toll House semi-sweet chocolate morsels
  • 1 6-oz package Nestle butterscotch morsels
  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1 cup firmly packed brown sugar
  • 3 eggs
  • 2 tspns vanilla extract
  • 1-1/2 tspns baking powder
  • 1/2 tspn salt
  • 1 cup chopped nuts
Preheat oven to 350 degrees. Melt half of the semi-sweet chocolate morsels over hot (not boiling) water, and set aside. In another pan, melt thee butterscotch morsels over hot (not boiling) water, and set aside.

In a small bowl, combine flour, baking powder, and salt, and set aside. In a large bowl, combine butter, brown sugar, and vanilla extract, and beat until creamy. Add eggs, one at a time, beating well after each addition. Blend in flour mixture. Stir in nuts. 

Divide batter in half, and blend melted butterscotch morsels into one half. Spread into well greased 13x9x2-inch baking pan.  Blend melted chocolate morsels into remaining batter.  Spread evenly over butterscotch layer. 

Bake 35 minutes. Remove from oven. Sprinkle remaining chocolate morsels evenly over the top.  Let set for 5 minutes to soften morsels, then spread evenly over top.  Cool completely. Cut into 2x1-inch bars.  Makes 4 dozen bars.

(Origin - "Toll House Heritage Cookbook: A Collection of Favorite Dessert Recipes," a Rutledge Book, 1980.)

More "Lost" Toll House Recipes
Classic Toll House Chocolate Chip Cookies (1938)
Original Toll House Peanut Butter Brownies (1980)

New Orleans Spinach Crabmeat Casserole with Shrimp (1984)

  • 1 lb lump crabmeat
  • 1 lb boiled, peel shrimp
  • 1 stick butter
  • 1 cup chopped yellow onion
  • 1/4 cup chopped green onions
  • 2 10-oz packages frozen chopped spinach
  • 1 pint sour cream
  • 1/2 cup grated Parmesan cheese
  • 7-oz can artichoke hearts, drained
  • 1 tspn salt
  • 1 tspn Worcestershire sauce
  • 1/4 tspn white pepper
  • 1/4 tspn Tabasco
In skillet, melt butter, then saute onions for 5 to 8 minutes. Add spinach, sour cream, and cheese. Reduce heart and simmer 2 to 3 minutes.

Add artichoke hearts, salt, pepper, Worcestershire sauce, and Tabasco. Simmer 3 minutes.  Gently fold in crabmeat and shrimp. 

Pur mixture into a 2-quart casserole dish, and bake 20 to 30 minutes at 350 degrees. Serves. 6.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" Recipes from the 1984 Louisiana Exposition
New Orleans Bourbon Bread Pudding (1984)
New Orleans Oysters and Spaghetti (1984)

Friday, February 2, 2018

Fried Ham and Ham Gravy (1967)

"Fried ham and eggs go together like sunshine and flowers. With ham gravy to pour over a couple poached eggs on toast as well as the ham, you have added a zestful touch to those time-honored companions. Serve with fried potatoes or boiled hominy to complete a lusty breakfast.

"Cut cooked ham slices 1/4-inch thick to what you consider serving pieces. Rub the heated skillet with some of the fat. Put in the slices and cook approximately 3 minutes on each side. Remove ham and keep warm.

"Add 2 cups of boiling water to the drippings in the skillet, salt and pepper, and a pinch each of powdered rosemary and savory. Scrape bottom of pan to loosen any scraps that may have stuck to it.

"Mix 1-1/2 tablespoons of flour with 1/2 cup of heavy cream, and add to water and drippings. Stir constantly until gravy thickens to suit you. This will make roughly 2 cups of gravy, enough for 4 servings."

(Origin - "Fried Coffee and Jellied Bourbon" by Willan C Roux, 1967.)

More "Lost" Gravy Recipes
Old-Fashioned Country Gravy (1976)

Chocolate Chip Orange Cake (1958)

  • 2 cups sifted cake flour
  • 2 eggs, beaten
  • 1 cup semi-sweet chocolate, chopped finely
  • I cup sour milk
  • 1/4 grated orange peel
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup shortening
  • 1 tspn vanilla
  • 1/4 cup walnuts, chopped
  • 1 tspn baking powder
  • 1 tspn soda
  • 1/4 tspn salt
  • Chocolate Wonder Icing (see below)
Cream shortening, sugars, and vanilla. Add eggs and beat well. Stir in chocolate, nuts, and orange peel.

Add sifted dry ingredients alternately with sour milk. Line a 9-inch square pan with oiled wax paper, and pour batter into the prepared pan. Bake at 350 degrees for 50 minutes.  When cool, frost with Chocolate Wonder Icing.

Chocolate Wonder Icing
Malt 3 squares unsweetened chocolate and 1 cup granulated sugar. Remove from heat, add 1 cup confectioners' sugar and 2 tablespoons hot water. Blend. Add 1 whole beaten egg. Beat in 4 tablespoons butter, 1 tablespoon at a time. Add 1 teaspoon vanilla.  Enough for 1 9-inch cake.  

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

More "Lost" Cake Recipes
Classic Fudge Cake ( 1967)
White House Sweet Strawberry Cake (1887)
Blackberry Buttermilk Cake (1980)

Scalloped Cabbage Casserole (1911)

  • 1/2 head of cabbage
  • 4 eggs
  • 1 pint of milk
  • 2 tbspns flour
  • 2 oz butter
  • 1 tspn salt
  • Dash of pepper
  • Bread crumbs
Wash and chop the cabbage coarsely, throw into boiling salted water, boil 20 minutes, and drain. 

Have ready 4 hard-boiled eggs chopped fine. Put the butter in a saucepan; when melted, add the flour and water, stirring it constantly until it boils. Add the eggs, salt, and pepper.

Put the cabbage in a baking dish. Pour over it the sauce, sprinkle with bread crumbs, and bake in a hot oven for 15 minutes.

(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 Sarah Reese Eby of West Elkton, Ohio. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women who Pennsylvania Dutch tradition placed high value on culinary excellence."

More "Lost" Vegetable Recipes
Classic Spinach a la Bechamel (1896)
Mushrooms Bourguignon in Wine (1963)
Honey Sweet Potatoes with Corn Flakes (1946)

Saturday, January 27, 2018

White House Chicken Cream Soup (1887)

"An old chicken for soup is much best. Cut it up in quarters, put it into a soup kettle with half a pound of corned ham and an onion, and add 4 quarts of water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones.

"Add a cup of rice. Season with salt, pepper, and a bunch of chopped parsley.  

"Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in 2 cups of rich milk thickened with a little flour. The chicken could be fried in a spoonful of butter, and a gravy made, reserving some of the white meat, chopping it and adding it to the soup."

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

More "Lost" Soup Recipes
White House Onion Soup with Egg Yolks (1887) Classic Corn Chowder with Potatoes (1952)

Creamy Veal Paprika on Buttered Noodles (1958)

  • 1-1/2 lbs veal steak, cut in 1-inch squares
  • 2 tspns paprika
  • 1 cup finely chopped onions
  • 7 oz mushrooms, sliced (fresh or canned)
  • 1/2 pint half-and-half
  • 1 cup milk
  • 6 oz noodles
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 tspn salt
  • 1/4 tspn pepper
  • 3 tbspn salad oil
  • 1/2 cup blanches almonds, coarsely chopped
  • 2 tspns poppy seeds
Shake veal in paper bag with flour, salt, and pepper until well coated. Saute floured veal in oil until nicely browned. Place veal in 2-quart casserole dish and sprinkle with paprika.

Saute onion in remaining fat until golden brown. Stir in mushrooms, half-and-half, and milk, blending thoroughly. Pour sauce over veal. Baked, covered, in a slow oven (300 degrees) for 1 hour. 

Cook noodles until tender, about 9 minutes, in boiling salted water. Saute almonds in 1 tablespoon of butter until lightly browned. Stir toasted almonds, remaining butter, and poppy seeds into noodles, and stir well until heated thoroughly.  Spoon veal and sauce over noodles to serve.  Serves 6.

(Origin - "Cooking with Casseroles" by the Editors of Sunset books and magazine, 1958.)

More "Lost" Veal Recipes
Veal Oscar (1978)
Veal Chasseur with Madeira Sauce (1958)

Friday, January 19, 2018

Corn and Chicken Casserole with Raisins and Gravy (1935)

  • 2 cups fresh corn kernels (2 to 3 large ears)
  • 2 cups diced, cooked chicken
  • 1 to 2 hard cooked eggs, sliced
  • 1 small onion, chopped
  • 1/2 cup seedless raisins
  • 1/2 cup sliced ripe or green olives
  • 1/2 cup chicken broth
  • 1 tspn salt
  • 1 tspn cumin
  • 1/2 tspn oregano
Cut corn from uncooked ears and measure. Mix with salt, cumin, and oregano. Spread half the corn mixture in a well-greased 1-1/2 quart casserole dish. 

Add together all the chicken, hard cooked eggs, onion, raisins, and olives, and spread over corn mixture. Cover with remaining corn mixture.

Pour chicken broth over casserole. Bake in hot oven (400 degrees) for 25 to 30 minutes or until lightly browned. Serve with chicken gravy made from rest of the broth. Serves 6.

"Here's an excellent way to use a hen that is a little past its prime."
(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley. This recipe clipping was by F.T.C. of Florence, Arizona.) 

More "Lost" Recipes from my Grandmother's Collection
Mahogany Cake with Sour Cream (1936)
Sweet Potato Cinnamon Loaf Cake with Vanilla (1935)

Bean and Bacon Chowder (1960)

  • 1 cup dried navy or pea beans
  • 1 quart water
  • 4 slices bacon, diced
  • 1 onion, chopped
  • 1 cup diced potato
  • 1 cup diced celery and leaves
  • 1 can tomatoes
  • 2 tbspns flour
  • 2 cups hot milk
  • 2 tspns salt
  • 1/2 tspn pepper
Combine beans and water in large kettle. Bring to boil, and boil for 2 minutes. Let stand for 1 hour. 

Cook bacon and onion unit lightly browned. Add, with fat, to beans. Simmer, covered, for 1 hour. Add all ingredients, except flour and milk, and simmer 30 minutes. 

Thicken with flour blended with a little cold water. Add milk. Makes about 2 quarts.

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

More "Lost" Soup Recipes
Cream of Spinach Soup with Egg Yolks (1976)
Cheddar Cheese Soup with Bacon and Almonds (1960)

Classic Corn Chowder with Potatoes (1952)

  • 4 medium potatoes, cubed
  • 2 medium onions, chopped
  • 1 cup thinly sliced celery
  • 1/2 pimento chopped
  • 1/2 small green pepper, chopped
  • 1 quart milk
  • 3 tbspns butter
  • 1 can (no.2) cream-style corn
  • Salt and pepper
Cook potatoes, onions, and celery together in small amount of boiling, salt water until potatoes are tender. There should be no more than 1 cup water left on the vegetables. Add green pepper and pimento.

Scald milk with butter in top of large double boiler, or in large saucepan placed in pan of hot water. Add cooked vegetables and their liquid, corn, and seasonings to taste. Reheat.

Serve hot in bowls. Sprinkle with paprika. Makes 6 to 8 servings.

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


Friday, January 12, 2018

Cheddar Cheese Soup with Bacon and Almonds (1960)

  • 1-1/4 cups shredded sharp Cheddar cheese
  • 2 tbspns butter
  • 2 tbspns chopped onion
  • 2 tbspns flour
  • 6 cups milk
  • 2 chicken bouillon cubes
  • Pinch of dry mustard
  • Salt, pepper, paprika to taste
  • Condiments (see below)
In the top of a double boiler over direct heat, saute onion in melted butter until golden. Stir in flour and bouillon cubes; blend in milk.  Place over hot water and cook until slightly thickened. 

Add cheese and dry mustard, and continue cooking until cheese melts, stirring occasionally. Season to taste with salt, pepper, and paprika.  Serve immediately. Serve 4 to 6.

Top with crumbled crisp bacon, toasted almond slivers, or other condiments as chopped green pepper, thin pimento strips, or popcorn. 

(Origin - "The Sunset Cook Book: Food with a Gourmet Touch" by editors and consultants of Sunset Magazine. Published by Lane Book Company, 1960.) 

More "Lost" Cheese Recipes
Scalloped Potatoes with Fritos (1955)
Classic Swiss Steak with Cheddar Cheese (1967)
Macaroni Cheese Souffle De Luxe (1936)

Curried Fresh Pea Soup (1979)

  • 1 cup shelled fresh peas
  • 1 medium onion, sliced
  • 1 small carrot,  sliced
  • 1 clove garlic
  • 1 stalk celery with leaves, sliced
  • 1 medium potato, peeled and sliced
  • 1 tspn salt
  • 1 tspn curry
  • 2 cups chicken stock
  • 1 cup milk
Place all ingredients, except 1 cup of chicken stock and the milk, in a heavy saucepan, and bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally. 

Remove from heat, pour into a blender or food processor, and puree. Add remaining chicken stock and milk.  Mix well.  Serve with a dollop of sour cream, if desired.

(Origin - "San Francisco a la Carte" by the Junior League of San Francisco, 1979.)

More "Lost" Soup Recipes
White House Onion Soup with Egg Yolks (1887) Avocado Cream Soup (1948)

Cream of Spinach Soup with Egg Yolks (1976)

  • 2 lbs fresh spinach , stemmed
  • 3 tbspns butter
  • 3 tbspns grated onion
  • 3 tbspns flour
  • 2-1/2 cups milk, scalded
  • 1/2 tspn salt
  • 1/4 tspn pepper
  • 1/4 tsn nutmeg
  • Pinch cayenne pepper
  • 2 egg yolks
  • 3/4 cup heavy cream
  • 1 tbspn fresh parsley, finely chopped
  • 1 tbspns butter
Wash the spinach thoroughly, drain, and place in a 3 to 4 quart saucepan without any extra letter. Cook the spinach over low heart, covered, for 5 minutes. Turn the leaves over, again cover the pan, and cook the spinach for an additional 3 to 5 minutes or until wilted.

Pour the spinach into a blender container and blend, on low speed, for 5 to 10 minutes. Drain the spinach through a sieve, reserving the liquid. 

Melt 3 tablespoons of butter in the same saucepan that was used to cook the spinach, add the onion, and saute over low heat until the onion colors slightly, about 3 minutes, stirring frequently. Sprinkle the flour over the onions, blend well, and cook for 2 to 3 minutes. Add the scalding milk, blending thoroughly, and continue stirring until slightly thickened.

Strain the soup through a fine sieve into a medium saucepan. Add the reserved spinach and liquid, and add the salt, pepper, nutmeg, and cayenne. Add small amount of water, if needed. 

Simmer the soup over low heat, 2 to 3 minutes. Beat the egg yolks with the cream in a small bowl, and add very slowly to soup, stirring constantly to keep eggs from curdling. Stir in the parsley and butter, stirring until the butter melts, and serve at once.

(Origin - "The California Heritage Cookbook" by The Junior League of Pasadena, 1976)

More "Lost" Spinach Recipes
Classic Spinach a la Bechamel (1896)
Louisiana Oyster Spinach Dip (1982)