Thursday, March 21, 2019

Fried Apples and Bacon (1927)

"Select good tart apples. Peel them. Cut them in 1-inch cubes. 

"Fry the bacon in a heavy skillet. As soon as the slices of bacon are crisp, remove and drain them on clean brown paper and keep in a warm place. Leave about one-fourth cup of bacon fat in the skillet and fill it up with the apples. Sprinkle on two or three tablespoons of sugar. Apples fried this way require more sugar than ordinary fried apples.

"Cover the apples. Cook slowly until tender. the remove the cover and turn the apples gently, so the pieces will keep their shape. Let them brown lightly. They are almost transparent.

"Place them on a hot platter, and surround them with crisp bacon."

More "Lost" Bacon Recipes
Deep South Succotash with Bacon (1948)
Mennonite Corn Pie with Bacon (1950)
(Origin - "Aunt Sammy's Radio Recipes" by The Bureau of Home Economics, U.S. Department of Agriculture. Published in 1927. Aunt Sammy was a fictional radio character created by the Bureau of Home Economics of the U.S. Department of Agriculture, for a popular cooking show called Housekeeper's Chat. Its target audience was farm wives. The show aired from 1926 to 1944.) 

Cantaloupe Pickle (1890)

"Peel a large unripe cantaloupe, remove seeds and membrane, cut into small pieces. Cover with white vinegar, then pour off all the vinegar and measure it.

"To every pint of vinegar add 1-3/4 cups brown sugar (firmly packed), 8 whole cloves, 1/2 teaspoon cinnamon, and 1/4 teaspoon mace. Bring the mixture to a boil. Add melon and cook over low heat until tender and almost transparent. 

"With a slotted spoon, transfer cantaloupe to a bowl. Continue to boil pickling liquid for about 12 minutes. Pour over melon. Cool completely before using.. Makes about 1 quart."

More "Lost" American Heritage Cookbook Recipe
Southern Beaten Biscuits (1857)

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

Virginia Cherry Trifle (1975)

  • Lady fingers
  • Strawberry or raspberry jelly
  • Grated lemon rind
  • 1/2 pint Kirschwasser (German cherry brandy)
  • Canned tart red cherries, drained
  • Crushed macaroons
  • 1 pint custard
  • Slivered almond
  • Heavy cream, whipped
Place ladyfingers in bottom of an 8-inch crystal bowl. Cost with jelly and grated lemon rind. Soak with Kirschwasser.

Cover with layer of cherries and crushed macaroons. Coat with thick custard, allow to set. Repat the above procedure for the second layer.

Top with whipped cream and slivered almonds. Serves 6 to 8.  (Note - A little gelatin may be added to custard to help it set more quickly.)

More "Lost" Virginia Recipes
Virginia Peanut Soup (1960)
Hot Virginia Dip with Beef, Pecans (1975)

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

Civil War Lemon Cheesecake (1862)

"One pound of loaf sugar, six eggs, but the whites of four eggs only, the juice of three large lemons, but first before cutting them, rub the sugar on the rinds to extract the flavor.

"Beat the eggs well; add them to the juice of the lemons, then strain them into a bright tin saucepan. Add a quarter pound of fresh butter and all the other ingredients.

"Let it simmer slowly over a slow fire till the whole is the consistence of honey. Stir the mixture till cool, when, after having lined the patty-pans with puff paste, bake them, then put on the lemon mixture, and return them to the oven a few minutes just to slightly brown over.

"Author's note - In earlier times, 'cheesecake' referred to any open tart with eggs and lemon or orange juice."

More "Lost" Civil War Recipes
Green Corn Dumplings (1867)

(Origin - "Civil War Recipes - Receipts from the Pages of Godey's Lady's Book" compiled and edited by Lily May Spaulding and John Spaulding.)

Stuffed Baked Potatoes with Avocado (1961)

  • 3 large baking potatoes
  • 1/2 cup diced avocado
  • 1 cup Knudsen Hampshire sour cream
  • 2 tspns salt
  • 1/8 tspn pepper
  • 1 tbspn milk
  • 1/2 tspn paprika
Bake potatoes at 400 degrees for 60 to 70 minutes. Cut in half lengthwise. Scoop out potatoes.

Add avocado, and mash well. Add Hampshire sour cream, salt and pepper. Beat until smooth and fluffy.

Pile mixture into potato skins. Brush tops with milk. Sprinkle with paprika. Reheat at 350 degrees for about 15 minutes. Serves 6.

More "Lost" Potato Recipes
Shaker Potato Salad with Bacon (1953)
Classic Creamed Potatoes and Onions (1960)

(Origin - "Knudsen Recipes" by Knudsen Creamery Co of California, 1961)  

Baked Molasses Buttermilk Bread (1963)

  • 1-3/4 cups sifted flour
  • 1/4 cup sugar
  • 1-1/2 tspns each salt and baking soda
  • 1 tspn baking powder
  • 2 cups graham flour
  • 1/3 cup shortening
  • 2 eggs, beaten
  • 1-3/4 cups buttermilk
  • 3/4 cup molasses
Sift flour again into large mixing bowl with sugar, soda, salt, and baking powder. Add graham flour and mix in thoroughly.

With pastry blender, cut shortening into dry ingredients until fine. Mix eggs with buttermilk and molasses. Pour into ingredients in the bowl, and stir until all ingredients are blended.

Pour into 2 greased 9-x-5-inch loaf pans or 1 large pan (about 14-x-9 inches). Bake in a moderate oven (350 degrees) for 35 to 45 minutes, or until toothpick inserted in center comes out clean. 

More "Lost" Bread Recipes
Southern Spinach Spoon Bread (1982)
Knott's Berry Farm Boysenberry Bread with Streussel (1976)

(Origin - "The Sunset Cook Book of Breads" by the Editors of Sunset magazine and Sunset books, 1963.)

Thursday, March 7, 2019

Fricasseed Chicken with Dumplings in Gravy (1927)

"Dress the fowl and cut it into pieces for serving. Roll each piece in flour and brown in hot fat. Browning the chicken before cooking help retain and develop the flavor. After the pieces are browned, simmer until tender in enough water to cover.

"When it is done, take the chicken out and cook dumplings in the gravy. Serve the chicken in the center of a platter, with the dumplings around the edge. Pour gravy over the chicken."

  • 1 cup flour, sifted
  • 2-1/2 tspns baking powder
  • 1/2 tspn salt
  • 1 egg
  • 5-1/2 tbspns milk
"Sift the flour, baking powder, and salt together. Beat the egg well, add the milk, and mix with the dry ingredients. Drop by small spoonfuls in the chicken gravy. Cover tightly and cook for 15 minutes.

"The top must not be removed while the dumplings are cooking. If the steam escapes, the dumplings will not be light."

More "Lost" Southern Recipes
Deep South Succotash with Bacon (1948)

(Origin - "Aunt Sammy's Radio Recipes" by The Bureau of Home Economics, U.S. Department of Agriculture. Published in 1927. Aunt Sammy was a fictional radio character created by the Bureau of Home Economics of the U.S. Department of Agriculture, for a popular cooking show called Housekeeper's Chat. Its target audience was farm wives. The show aired from 1926 to 1944.) 

Mississippi Coffee Tortoni Frozen Dessert (1978)

  • 1/4 cup chopped almonds
  • 1/4 cup flaked coconut
  • 6 tbspns sugar
  • 1 tbspn instant coffee
  • 1 tspn vanilla
  • 3 drops almond extract
  • 1 cup whipping cream, whipped
  • 1 egg white
Toast chopped almonds and flaked coconut in oven. Fold into the whipped cream 4 tablespoons of sugar, the instant coffee, vanilla and and almond flavorings. 

Beat the egg white to soft peaks, then add 2 tablespoons of sugar and beat until stiff. Fold the whipped cream mixture into the egg white mixture.

Fold in the toasted almonds and coconut, reserving a small amount to sprinkle on top of each serving.  Mound into cupcake liners set in muffin tins. May be prepared and frozen several days in advance. Serve frozen. Serves 6.

More "Lost" Recipes from "Southern Sideboards"

Shrimp Stroganoff (1978)
Pink Squirrel Pie with Liqueurs (1977)
(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. Anson Bob Chunn.) 

Cauliflower Cheese Casserole with Bacon (1969)

  • 1 head cauliflower, cooked
  • 1 cup grated sharp cheese
  • 2 cups cheddar cheese soup
  • 1 cup bread crumbs
  • crisp cooked bacon, cut into bite-sized pieces
Pour cheese soup over cooked cauliflower in baking dish. Sprinkle with grated cheese, bread crumbs and bacon. 

Bake in 350 degree oven for 20 minutes or until cheese melts, sauce is bubbly. Serves 4.

More "Lost" Cauliflower Recipes
Cauliflower with Eggs (1952)

(Origin - "Favorite Recipes of Presbyterian Women - Casseroles including Breads," 1969. Recipe was by Mrs. Delbert L. Stokes of Guthrie, Oklahoma.)

Wednesday, March 6, 2019

Peach Dumplings (1927)

  • 1-1/2 cups flour
  • 3 tspns Royal baking powder
  • 1/2 tspn salt
  • 5 tbspns shortening
  • 1/2 cup milk
  • 6 peaches
  • 6 tbspns sugar
  • Butter
Sift together flour, baking powder, and salt. Rub shortening in lightly, the add just enough milk to make the dough soft. 

Roll out to one-eighth inch thick on slightly flour board. Divide into 6 equal parts. Lay on each piece a peach which has been pared. Sprinkle with sugar, moisten edges of dough, and fold up around the peach, pressing tightly together. 

Place in greased baking pan, sprinkle with sugar, and put a piece of butter on top of each dumpling. Bake about 40 minutes at 400 degrees. Serve with hard sauce. Makes 6 dumplings.

More "Lost" Peach Recipes
Fried Peaches with Bacon (1976)
Farmer's Butterscotch Peach Pie (1965)

(Origin - "Anyone Can Bake" by the Royal Baking Powder Co., 1927)