Wednesday, August 20, 2014

Shrimp Pie with White Wine (1967)

  • 2 lbs shrimp, cleaned and cooked
  • 2 slices dried bread, crusts removed
  • 3 tbspns white wine
  • 2 tbspns butter
  • 1/2 tspn salt
  • 1/4 tspn pepper
  • 1/4 tspn nutmeg
  • 1/4 tspn mace
Crumble or grate the bread into fine crumbs.  Toss in melted butter, coating the crumbs well.  Blend together half of the crumbs and all remaining ingredients.  

Turn into 9-inch pie pan. Top with the remaining buttered crumbs. Bake at 350 degrees until lightly browned, about 20 minutes.  Serve in shells (or bake in shells) if desired.  Makes 4 servings.

(Origin - "Mary and Vincent Price Present A National Treasury of Cookery - Recipes of Ante Bellum America" compiled by Helen Duprey Bullock, a Director of the National Trust for Historic Preservation. Note: Illustrated by famed artist, Charles M. Wysocki.)

New Orleans Sweet Potato Pone (1932)

  • 4 large sweet potatoes
  • 1 cup brown sugar
  • 1/2 cup New Orleans molasses
  • 1 1/2 cups milk
  • 1 cup butter
  • 4 eggs
  • grated rind of 1 lemon
  • grated rind of 1/2 orange
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • Pinch of salt
Grate the sweet potatoes and the rinds of the lemon and orange.  Cream the butter, and add the eggs which have been well beaten.  Next, add the grated potatoes, spices, milk and salt.  Stir in the molasses and grated lemon and orange rind.  
Beat this mixture well, and pour into a well buttered pan. Bake slowly for an hour.  Old Creole cooks add a dash of black pepper.

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

Other Recipes from "New Orleans Recipes"

Quaker Mince Meat for Pies (1954)

  • 2 lbs beef
  • 4 lbs apples
  • 2 lbs raisins
  • 1 lb currants
  • 1/4 lb citron
  • 1 1/2 lbs candied lemon peel
  • 1 lb beef suet
  • 2 lbs sugar
  • 1 pint molasses
  • 1 pint vinegar
  • 3 pints water
  • 2 lemons, juice and rind
  • 2 oranges, juice and rind
  • 1 nutmeg, grated
  • 1/4 oz cloves
  • 1/2 oz cinnamon
  • 1 tbspn salt
Cook meat, chop fine.  Chop apples, chip 1 pound raisins, leaving 1 pound whole.  Mix all ingredients and let stand over night.  

Cook until fruit is done.  Seal while hot. Improves with age.  This recipe is an old one, and is said to have been used by the Curtis family of Virginia.

(Origin - "The Quaker Cook Book" by the Women's Auxiliary of the High Point Friends Meeting of HIgh Point, North Carolina, 1954.)

Monday, August 18, 2014

Souffle Grand Marnier (1969)

  • 1/2 cup milk
  • 4 oz Grand Marnier
  • 3 egg yolks
  • 4 egg whites, stiffly beaten
  • 2 tbspns butter
  • 3 tbspns sugar
  • 2 tbsns flour, sifted
  • Pinch of salt
In saucepan, bring milk to boil with sugar and salt.  Blend flour with a little cold milk and add to heated milk.

Add Grand Marnier and cook. stirring constantly for 2 or 3 minutes.  Remove from fire and add egg yolks and butter.  

At the last moment, quickly fold in beated egg whites and pour into a souffle dish which has been buttered and sprinkled with fine sugar.  

Smooth the surface of the souffle.  Place souffle on middle rack of pre-heated 400 degree oven.  Immediately reduce temperature to 375 degrees, and bake 30 to 35 minutes.  

Two minutes before serving, sprinkle with sugar to glaze. Serves 2.

(Origin - "101 Secrets of California Chefs - Original Recipes from the State's Great Restaurants" by Roy and Jacqueline Killeen. Published by 101 Productions of San Francisco. 1969. Recipe from La Bourgogne, once considered the best French restaurant in San Francisco. La Bourgogne was open from 1960 to 1985.) 

Moonlight Cake (1883)

  • 1 lb butter
  • 1 1/4 lbs sugar
  • 1/2 pint milk
  • 20 whites of egg
  • 1 lb 2 oz flour
  • 1/4 lb corn starch
  • 1/4 oz baking soda
  • 3/4 oz cream of tartar
  • 1 tbspn Maraschino or 1 tspn extract of almond
  • 1 tbsn vanilla sugar
Cream the butter and sugar; dissolve the soda in the milk. and beat it in. Whip the whites till they stiffen no longer, and gently stir them in.  

Mix the flour, corn starch, and cream of tartar thoroughly, and sift it twice.  Work all well together, adding the flavoring, and bake, in pans lined with buttered paper, in a moderate oven.

The Tutti Frutti icing suites this well.  (See below for recipe.)  Serve on the same dish with any of the rich, yellow cakes, in alternate slices.

Tutti Frutti Icing

  • 1 lb sugar
  • 1 gill water
  • 2 whites of egg
  • 1/2 lb shelled almonds, blanched and chopped
  • 1/4 sultanas, swelled in hot water
  • 1/4 lb citron. finely chopped
Boil the sugar and water till thick and waxy. Pour into the whites, beat till cool, then mix in the fruit and stir.  

(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)

Celery Victor with Crab Legs or Shrimp (1946)

One of my pet salads, and I order it often at the Men's Grill at the St. Francis Hotel, is celery Victor (no, it wasn't named after me).

Served thoroughly chilled with a generous portion of fresh chilled crab legs or large shrimp,  it makes a satisfying lunch.

Cook two heads of trimmed good celery in boiling soup stock.  When tender, let the celery cool in the stock, then drain.  Cut the celery in half lengthwise, and again in lengthwise strips. and marinate in tart French dressing.  

Chill and serve with French dressing on crisp lettuce.  Garnish with crab legs or large shrimp which have also been marinated in French dressing.

(Origin - "Trader Vic's Book of Food & Drink" by Trader Vic Bergeron, 1946)

Monday, August 11, 2014

Puree of Spinach with Madeira Wine (1970)

  • 1 lb fresh spinach, finely chopped
  • 3 tbspns butter
  • 1 cup heavy cream
  • 2 tbspns dry Madeira wine
  • 1 tbspn flour
  • 1/2 tspn salt
  • 1/4 tspn white pepper
  • A few gratings of nutmeg
Over moderate heat, melt 2 tablespoons of butter until it begins to froth, but not brown.  Add the chopped spinach and toss it about with a fork.  When the spinach is well-coated with the butter, sprinkle the flour over it and stir well until all traces of the flour disappear.  

Cook the spinach for a minute or so, then add 3/4 cup of cream, salt, white pepper, and nutmeg. Stir constantly until the mixture almost comes to a boil and thickens perceptibly.  Then reduce the heat to low, and stir in the Madeira, stirring occasionally.  

Simmer the spinach for 2 or 3 minutes to remove any taste of raw flour, and to cook away the alcohol in the Madeira.  Stir in the remaining 1/4 cup heavy cream and 1 tablespoon butter. Simmer a moment longer, and further season to taste.  Serve with any unsauced fish, fowl, or meat.  Serves 4.

(Origin - "All Manner of Food" by Michael Field, 1970.)

Duck Pate in Cognac (1965)

  • 2 duck livers, washed and dried
  • 8 tbspns butter
  • 1/4 cup cognac (or Calvados or Applejack)
  • 1 to 1 1/2 cups cooked duck, finely chopped and trimmed of all skin, fat, gristle
  • 3 to 6 tbspns heavy cream
  • Salt to taste
  • 1/4 tspn lemon juice
  • 1/4 tspn cayenne pepper
  • 1 to 2 tbspns black truffles (optional)
In a small, frying pan, melt 2 tablespoons of butter over fairly high heat.  When the foam subsides, add the duck livers, and cook them briskly, turning them with a spoon.   

When the livers are quite brown on the outside, but still pink within. remove the plan from the heat and flame them with the cognac. The safest way to do this is simply to heat the cognac to lukewarm in a small saucepan, then set it alight with a kitchen match.  Pour it into the frying pan, a little at a time, shaking the pan continuously until the flame dies out.  

Scrape the livers and every bit of the liquid and brown sediment in the frying pan into a blender jar.  Add the duck and 3 tablespoons of cream. Blend at a high speed until the duck and livers are reduced to a smooth puree.  Remove the puree from the jar, and rub it through a fine sieve to eliminate any bit of stray bone or gristle.  

Now cream the remaining butter by beating it in a bowl or electric mixer until smooth and light yellow in color.  Beat into it, a little at a time, the duck puree. Continue to beat until the paste is as smooth and creamy as you can get.  Season with salt to taste and cayenne, then stir in the lemon juice.  Fold in the black truffles.  

Pack the pate into small crocks from which it may be served.  Chill for at least 6 hours or overnight.  Crusty French bread goes well with this, or warm triangles of toast. Serves 4 to 6.

(Origin - "Michael Field's Culinary Classics and Improvisations" by Michael Field, 1965.)

Thursday, August 7, 2014

Vienna Coffee Cake (1906)

Dissolve a cake of compressed yeast in one cupful of scalded and cooled milk. Add a pinch of salt and one tablespoonful of brown sugar.  

Sift one cupful of flour into a bowl, add the mild and yeast, beat to a smooth, light batter, free from lumps, and set away in a warm place till very light. 

Cream three quarters of a cupful each of butter and powdered sugar, add four whole eggs, unbeaten, three unbeaten egg yolks, and two cupfuls of sifted flour, working with the hand, and adding egg and flour alternately.  Incorporate gradually into the risen batter, working thoroughly with the hand. 

Dredge half a cupful of blanched and shredded almonds, a tablespoonful of shredded citron, and half a cupful of cleaned and seeded raisins thoroughly with flour, and work into the dough with the hand.  

Put into a buttered tube-pan or mould, and let rise in a warn place for three or four hours.  Bake an hour in a moderate oven. 

When beginning to brown, rub with softened butter, sprinkle with granulated sugar and spice, and set back into the oven until done.

All risen coffee cakes will keep well if wrapped closely in a cloth, and may be served cold or reheated in a brisk oven for a few minutes just before serving.

(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 Cake Recipes

Baked Beer Cheesy Fondue (1968)

  • 1 cup beer
  • 3 cups grated cheddar cheese
  • 2 1/2 cups bread cubes
  • 1 cup milk
  • 4 eggs, separated
  • 2 tbspns onions, chopped
  • 2 tbspns butter
  • 2 tspns caraway seeds
  • 1 tspn salt
  • 1/2 tspn dry mustard
Scald the combined milk and onion.  Add the beer, salt, mustard, cheddar cheese, and 2 cups of bread cubes.  Stir until the cheese has melted.

Stir in the beaten egg yolks.  Fold in the stiffly beaten egg whites.  Pour into a greased casserole dish.  Dot with butter. Sprinkle with caraway seeds and remaining bread cubes. Bake 1 1/4 hours at 325 degrees.

(Origin - "The Fondue Cookbook" by Ed Callahan. Published by Nitty Gritty Productions of San Francisco, 1968.)