Wednesday, March 15, 2017

Classic Swiss Steak with Cheddar Cheese (1967)

  • 4 lbs Swiss steak (or round steak), cut about 1-1/4 to 1-1/2 inches thick
  • 2 medium onions, sliced
  • 1/4 cup oil
  • Flour
  • Salt and pepper
  • 2 cups canned tomatoes
  • 1 cup (or more) grated Cheddar cheese
Season steaks with salt and pepper, then pound flour into the meat on both sides.  Shake off the excess. Brown the meat in oil, then remove and set aside.

Add the sliced onions to the skillet and saute slowly for 5 or 6 minutes, stirring occasionally.  Layer the meat and onions in a casserole dish, adding a little more salt and pepper, if desired.  

Top with tomatoes, cover, and bake at 300 degrees for 2 or 3 hours, until tender.   Before serving, spoon sauce over, then cover with grated Cheddar cheese, and return to the oven long enough to melt the cheese.  Serves 6 to 8.

To prepare ahead of time: This is best in flavor and in texture if done a day ahead (except for the cheese topping) and reheated the following day.

To freeze: Yes, by all means, this freezes, but don't add the cheese topping.  Add that just before serving.

(Origin - "The Uncommon Cook Book" by Ruth Mellinkoff, published by The Ward Ritchie Press, 1967. Ruth Mellinkoff was a noted art historian and professor, as well as cookbook writer.  The Ward Ritchie Press also published Sunset magazine during that period.)

White House White Ginger Biscuits (1887)

  • 1 cup of butter
  • 2 cups of sugar
  • 1 cup of sour cream or milk
  • 3 eggs, beaten
  • 1 tspn of soda, dissolved in 1 tbspn of warm water
  • 1 tbspn of ginger
  • 1 tspn of ground cinnamon
  • 5 cups of sifted flour
"Combine all, and roll out.  Cut out rather thick, like biscuits.  Bake in even, moderate oven.

"Brush over the tops while hot, with the white of an egg, or sprinkle with sugar while hot.

"The grated rind and the juice of an orange add much to the flavor of ginger cakes."

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

More "Lost" Biscuit Recipes
Toll House Rum Biscuits with Frosting (1948)

Southern Beaten Biscuits (1857)

New Orleans Deviled Corn with Bacon, Green Olives (1984)

  • 3 slices bacon, cooked and crumbled
  • 5 tbspns butter
  • 2 tbspns flour
  • 1 tspn Dijon mustard
  • 1/2 tspn Worcestershire sauce
  • 1 tbspn lemon juice
  • 1/2 tspn salt
  • 1/2 tspn pepper
  • 1/2 cup milk
  • 1 16-oz can whole kernel yellow corn, drained
  • 1 16-oz can cream-style corn
  • 1/2 cup grated parmesan cheese
  • 1/2 cup seasoned bread crumbs
  • 3 hard-boiled eggs, cut in wedges
  • 8 to 10 green olives, sliced
In a large saucepan, melt 4 tablespoons butter.  Stir in flour, mustard, Worcestershire sauce,  lemon juice, salt, pepper, and milk.  Cook until mixture thickens, about 8 minutes.  

Remove from heat, and stir in bacon and corn.  Pour into 1-1/2 quart casserole. Sprinkle with cheese.

In a small saucepan, melt remaining tablespoon of butter. Mix in bread crumbs. Sprinkle over corn.  Bake 45 minutes at 350 degrees.  Garnish with egg wedges and green olive slices.  Serves 8 to 10. 

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

More "Lost" Corn Recipes

Tuesday, February 28, 2017

White House Peach Fritters (1887)

"Make a batter in the proportion of:
  • One cup sweet milk
  • Two cup flour
  • One heaping teaspoonful of baking-powder
  • Two eggs beaten separately
  • One tablespoonful of sugar
  • One saltspoon of salt.
"Heat the milk a little more than milk-warm.  Add it slowly to the beaten yolks and sugar. The add flour and whites of the eggs.  

"Stir all together, and throw in thin slices of good peaches, dipping the batter over them. 

"Drop into boiling hot lard in large spoonfuls with pieces of peach in each, and fry to a light brown.  Serve with maple syrup, or a nice syrup made with clarified sugar.

"Bananas, apples, sliced oranges, and other fruits can be used in the same batter."

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

More "Lost" Recipes of Fried Delicacies

Beer-Batter Vegetables (1982)

Poached Halibut with Wine Shrimp Sauce, (1969)

  • 2 lbs halibut steaks, fresh or frozen
  • 1 cup white wine
  • 1 cup water
  • 2 tbspns butter
  • 2 tbspns flour
  • 2 cups reserved fish stock
  • 2 egg yolks
  • 1 tbspn lemon juice 
  • 1 tbspn minced parsley
  • 5 to 6 oz small shrimp, fresh or canned
  • 1 bay leaf
  • 1 tspn salt
  • Dash thyme
Place halibut in a saucepan. Add wine, water, and seasonings.  Bring to a boil. Then reduce heat and simmer 10 to 15 minutes, or until halibut flakes easily with a fork.

Melt butter and add flour, stirring until smooth. Cook until thick and creamy. Combine egg yolks, lemon juice, and parsley. Stir slowly into sauce.

Add shrimp and simmer 5 minutes.  Spoon sauce over halibut.  Serve additional sauce on the side. Serves 6.  (Shrimp sauce may also be poured over poached halibut, and baked at 325 degrees for 20 minutes.)

(Origin - "Marine Fish Cookbook" by the State of Washington Department of Fisheries; Iola Berg, Editorial Assistant; 1969.)

More "Lost" Fish Recipes

Sole with Grapes in White Wine (1961)

Wednesday, February 22, 2017

Rose Geranium Cake (1809)

  • 1-1/2 cups flour
  • 2/3 cup sugar
  • 2 tspns baking powder
  • 1/2 tspn salt
  • 1/3 cup butter, softened
  • 2/3 cup milk
  • 1 egg
  • 6 rose geranium leaves
  • Icing (see below)
Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan.

In a large bowl, sift together the flour, sugar, baking powder, and salt, and make a well in the center.  Add the butter, milk, and egg to the well, and beat until smooth.  

Place the rose geranium leaves in the bottom of the prepared pan, and pour in the batter.  Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.  Turn out onto a rack.

For the Icing:
  • 2 tbspns milk
  • 1 tspn minced, fresh rose geranium leaves
  • 2/3 cup powdered sugar
Combine the milk with the minced rose geranium leaves, and let steep for 30 minutes.  Strain the milk through a fine sieve into a bowl.  Add the powdered sugar, and beat until smooth.  Use to ice the cake while it is still warm.  Let cool before serving.  Serves 6.

(Origin - "The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson's America" by Leslie Mansfield, 2002.)

Other "Lost" Cakes

French Cake (1883)

Other "Lost" Historic Recipes

Wednesday, February 15, 2017

New Orleans Bouillabaisse with White Wine (1891)

  • 6 slices red snapper
  • 6 slices redfish
  • 3 cloves garlic, minced
  • 3 sprigs thyme, chopped or 1 tspn dried thyme
  • 3 sprigs parsley, chopped
  • 3 bay leaves, crushed
  • 1 tspn allspice
  • 2 tbspns olive oil
  • 3 mild onions, chopped
  • 2 cups dry white wine
  • 6 large ripe tomatoes, fresh or canned
  • 1/2 lemon, thinly sliced
  • 1/4 tspn saffron
  • Salt and pepper
  • Cayenne
  • 12 slices, French bread
  • 1/2 stick butter
Court bouillon:
  • Head of red snapper
  • 1-1/2 qts boiling mater
  • 1 onion, sliced
  • Bunch of herbs (thyme, parsley, bay leaf)
To make the court bouillon:  Place the red snapper head in boiling water with the bunch of herbs and sliced onion.  Cook over a low heat, uncovered, until liquid is reduced to about 1 pint.  Strain and set aside liquid.

To make the Bouillabaisse: Sprinkle the slices of red snapper and redfish with salt, pepper, and cayenne.  Combine garlic, thyme, parsley, bay leaves, and all spice, and sprinkle ovef fish slices.  Let stand for 30 minutes to permeate the fish.  

Heat olive oil in a large heavy kettle, add chopped onion, and cook over a low heat until limp.  Lay fish slices on top (do not overlap), cover, and cook slowly for 5 minutes.  Turn slices, and cook for another 5 minutes.  Carefully transfer fish to a platter.  

Add wine to kettle, then add the tomatoes (sliced, if fresh ones are used), lemon slices, and court bouillon set aside.  Cook, uncovered, until liquid is reduced by half.  Return fish slices to the liquid, and simmer gently for 5 minutes.  

Meanwhile, dissolve saffron in a little of the hot liquid from the kettle. Set aside.  Saute slices of French bread in melted butter, and place on a large, deep serving dish.  Put a slice of fish on top of each piece of bread, and spread the saffron mixture over the fish.  Pour hot broth over all , and serve immediately.  Serves 12.

Variation Note - To the simmering bouillon, add 1/2 pounds large uncooked shrimp and 1 pound lobster tails. Cook 5 minutes, then remove from liquid. Set shrimp aside. Do the same with lobster tails. Unshell after cooking.  Cut lobster meat into small pieces. In a separate pan, steam open a dozen cherry stone clams and 1/2 pound mussels. Before serving the Bouillabaisse, add shrimp and lobster to liquid. Place clams and mussels in the serving dish with the slices of sauteed bread.

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

More "Lost" New Orleans Recipes

New Orleans Sweet Potato Pone (1932)

Tuesday, February 7, 2017

Curried Turkey Salad with Cashews (1987)

  • 1 6-to-8 lb turkey breast, fresh or thawed
  • 2 tbspns unsalted butter, softened
  • 1-1/4 cup mayonnaise
  • 3/4 cup plain yogurt
  • 2 tbspns curry powder
  • 1/3 cup Major Grey's chutney
  • 1 cup chopped scallion
  • 2 cups chopped celery
  • 2 cups seedless red grapes halved if large
For garnish:
  • 1 cup cashews, toasted lightly
  • Honeydew and cantaloupe wedges, peeled
  • Small clusters of seedless red grapes
Rub the turkey breast with butter, sprinkle with salt and pepper to taste.  Roast it on a rack set in a roasting pan in pre-heated 325 degree oven, for 2 hours to 2 hours, 40 minutes, until a meat thermometer registers 165 degrees. Transfer turkey to a cutting board for cooling.

In a large bowl, whisk together the mayonnaise, yogurt, curry powder, and chutney until the dressing is well combined.  Discard the skin of the turkey, cut the meat into 3/4-inch pieces, and discard the bones.  

Add turkey to the dressing mixture, and add the scallions, celery, and grapes. Toss the salad until combined well.  

Mound the salad on a chilled large platter, sprinkle it with cashews, and garnish the platter with melon wedges and small grape clusters.

(Origin - "Gourmet Magazine," July 1987.)

More "Lost" Salads

Hot Dandelion Dressing with Bacon (1946)

Winter Tomato Soup with White Wine (1962)

  • 1/2 cup chopped celery
  • 2 tbspns butter
  • 1 lb stewed tomatoes
  • 10 oz chicken broth or consomme
  • 1/2 cup dry white table wine
  • 3 tbspns chopped green onion
  • 1 tbspn lemon juice
  • 1 tbspn cornstarch, blended with 1/2 cup water
  • Dash of curry powder, to taste
  • Cheese croutons (optional)
Saute the celery in butter until tender, about 5 minutes. Add all remaining ingredients (except croutons); blend well.

Simmer for 20 minutes, stirring occasionally. Garnish with cheese croutons. Makes 6 servings.

(Origin - "The Dinner Party Cook Book," a Sunset Book by the Sunset Editorial Staff, 1962.)

More "Lost" Soups

Curried, Lemony Cream of Chicken Soup (1960)

Classic Fudge Cake ( 1967)

  • 2 squares unsweetened chocolate
  • 1 cup boiling water
  • 2 tbspns, vegetable oil
  • 1 cup sugar
  • 1 egg
  • 1-1/2 cups flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1 tspn vanilla
  • ice cream or whipped cream
1. Pre-heat oven to 350 degrees.
2. Slowly melt chocolate in pan.
3. Add 1/2 cup boiling water.
4. With wooden spoon, stir until creamy.
5. Remove from heat.
6. Add oil and sugar, mixing well.
7. Break an egg into bowl, and beat with fork or egg beater.
8. Add egg to chocolate mixture.
9. Sift flour, baking powder, baking soda, and salt.
10. Stir into chocolate mixture gradually. Add vanilla.
11. Add 1/2 cup boiling water.
12. Butter 8-inch square baking pan.
13. Spoon mixture into pan.
14. Bake 40 to 50 minutes.
15. When cool, split into two layers, and fill with whipped cream or ice cream  
16. Serves 6 to 8.

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Cakes

Feather Cake (1883)

Sunday, December 11, 2016

Toll House Christmas Almond Cake (1948)

Cream 1/2 cup butter.  Add:
  • 1 cup sugar
  • 1/2 lb almonds, blanched and chopped
  • 1/2 lb grated coconut
  • 1/4 lb candied cherries
Blend together with fingers.  

Beat 5 egg whites until stiff and dry. Reserve part, fold in the rest.

Sift together and add 1-1/2 cups flour and 2 teaspoons baking powder.  Fold in 1/2 teaspoon almond extract and the remaining egg whites.

Turn into greased loaf pan, and bake in 300 degree over for about 2 hours.  Makes 1 loaf.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Christmas Recipes

Farmer's Christmas Fudge with Pineapple, Cherries, Nuts (1970)

More "Lost" Toll House Recipes

Sunday, November 20, 2016

Toll House Cranberry Pineapple Sauce (1948)

  • 1 quart cranberries
  • 1/2 can crushed pineapple
  • 2 oranges
  • 2 cups sugar
Put cranberries, crushed pineapple, and oranges through food chopper.

Add sugar and mix well.  

Store, covered, in the refrigerator.  Serve with turkey or chicken.  Serves 10 to 12.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Cranberry Recipes

Candied Fresh Cranberries (1960)

Tuesday, October 25, 2016

Thomas Jefferson's Macaroni and Cheese (1802)

  • 2-1/2 cups macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 2-1/4 cups milk
  • 1 tspn salt
  • Dash pepper
  • 2 cups grated cheese
Cook macaroni according to package directions until tender, then drain thoroughly.  While macaroni cooks, melt butter in a saucepan, stir in flour until smooth, and cook a minute or two.  Add milk, a little at a time, and cook, stirring constantly until sauce bubbles.  Add salt and pepper.

Arrange alternate layers of macaroni and grated cheese in a medium-sized baking dish or casserole, reserving some of the cheese (about 1/4 cup) to sprinkle over the top.  

Pour hot sauce over all, sprinkle with the remaining cheese, and dot with bits of butter.

Bake 35 minutes in a preheated 400 degree oven. Serves 4 to 6. 

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

More "Lost" Early American Recipes
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

More "Lost" Macaroni and Cheese Recipes

Dutch Fried Cucumbers (1965)

  • Cucumbers
  • Flour
  • Egg
  • Sour cream
  • Chicken stock
  • Cooking oil
  • Dill or parsley, fresh
Mix 1/2 cup flour with a pinch of salt. 1 egg, beaten, and 8 tablespoons chicken stock. Mix well to make a batter.

Get young, small cucumbers, allowing 3 per person.  Cut off the tips, and scrub thoroughly.

Dip 12 cucumbers in the batter, and drop, a few at a time, in a kettle of hot oil (360 degrees). Fry until golden and crisp.

Serve hot with sour cream and a sprinkle of fresh dill or parsley.  These are often served with buttered new potatoes.  Serves 4. 

(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965.) 

Other "Lost" Recipes by Mary and Vincent Price

Tuesday, October 18, 2016

Classic Beef Stroganoff with Sour Cream (1967)

  • 2-1/2 lbs round steak
  • 2 cups mushrooms
  • 1 large onion
  • 5 tbspns butter
  • 1/4 cup red wine
  • 1/4 cup tomato paste
  • 1/2 cup sour cream
  • 1/2 cup beef stock or consomme
  • 1 clove garlic
  • 1 bay leaf
  • 1 tspn salt
  • 1/2 tspn caraway seeds
  • 2 tbsns flour
1. Pre-heat oven to 350 degrees.
2. Slice steak into thin diagonal strips.
3. Crush garlic in press.
4. Chop onion.
5. Wash and slice mushrooms.
6. Heat 3 tablespoons butter.
7. Add beef slices and brown.
8. Put beef slices into 3-quart baking dish.
9. Add remaining butter to frying pan.
10. Saute onion, garlic, and mushrooms for 2 minutes.  Remove pan from heat.
11. Add salt, wine, tomato paste, bay leaf, and caraway seeds.
12. Mix flour with beef stock.
13. Add to mushroom and onion mixture, stirring until well blended.
14. Add this mixture to meat in the baking dish.
15. Cover.  Bake for 1 hour.
16. After baking, stir in sour cream.

Serve with noodles.  Serves 6. 

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Classic Recipes
Classic Corn Flake Chicken (1980)