Saturday, October 14, 2017

White House Pot Roast in Gravy, Old Style (1887)

"This is an old-fashioned dish, often cooked in our grandmothers' time. Take a piece of fresh beef weighing about five or six pounds. It must not be too fat. Wash it and put it into a pot with barely sufficient water to cover it.

"Set it over a slow fire, and after it has stewed an hour, salt and pepper it. Then stew it slowly until tender, adding a little onion if liked. Do not replenish the water at the last, but let it nearly boil away. 

"When tender all through, take the meat from the pot, and pour the gravy in a bowl.  Put a lump of butter in the bottom of the pot, then dredge the meat with flour, and return to the pot to brown, turning it often to prevent its burning.

"Take the gravy that you have poured from the meat into the bowl, and skim off all the fat. Pour the gravy in with the meat, and stir in a large spoonful of flour. Wet with a little water. Let it boil up to ten or fifteen minutes, and pour into a gravy dish.

"Serve both hot, with the meat on a platter. Some are very fond of this way of cooking a piece of beef which has been previously placed in spiced pickle for two or three days."

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

More "Lost" Beef Recipes
Steak Diane (1965)Beef Stroganoff with Coffee (1981)
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

Friday, October 13, 2017

Peanut - Corn Flake Cookies (1952)

  • 1 cup unsalted peanuts
  • 5 cups corn flakes
  • 1 egg, well beaten
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1/2 tspn salt
  • 1/4 tspn almond flavoring
Cream shortening until fluffy. Gradually beat in sugar, salt, and almond flavoring. Add beaten egg; beat well.

Stir in nuts and flakes.  Drop from tip of teaspoon onto greased baking sheet.  Bake in moderate oven (350 degrees) about 12 to 15 minutes.  Cool before storing.

Makes about 2-1/2 dozen.

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

More "Lost" Cookies
Lemonade Cookies (1980)
Peanut Butter Wafers (1934)

More "Lost" Corn Flakes Recipes
Corn Flake Dream Bars (1950) Honey Sweet Potatoes with Corn Flakes (1946)

Classic Creamed Potatoes and Onions (1960)

"Peel and quarter enough potatoes and onions to make 3 cups each.  Simmer in just enough salted water to cover until cooked.

Drain off liquid, and replace with 1-1/2 cups rich milk and 1/2 cup cream.  Add 3 tablespoons butter, and season to taste with salt, pepper, and a dash of cayenne.

Simmer until thoroughly heated, and serve.  Makes 6 servings.

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

More "Lost" Classic Recipes
Classic Beef Stroganoff with Sour Cream (1967) Classic Creamed Chicken a la King (1981)

Southern Belle Butterscotch Cake with Coffee (1955)

Sift together:
  • 2-1/3 cups sifted Pillsbury's Best Enriched Flour
  • 2-1/2 tspns double-acting baking powder
  • 1/2 tspn salt
Cream:
  • 1/2 cup butter. Gradually add...
  • 1-1/3 cup firmly packed brown sugar, creaming well
Add: 3 unbeaten eggs, one at a time, beating well after each egg.

Combine:
  • 3/4 cup cold, double-strength coffee
  • 1-1/2 tspns vanilla.  
Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. 

Turn into two 8-inch round layer cake pans, well greased and lightly floured on the bottoms only. Bake in moderate oven (350 degrees) 30 to 35 minutes. Cool and frost.

Fluffy Shadow Frosting
Combine 1 cup sifted confectioners' sugar, 1/3 cup water, 1/4 tspn salt, and 1/4 tspn cream of tartar in saucepan.  Bring to a boil over medium heat; simmer 1 minute. Gradually pour the hot syrup in a thin steady stream over 1 unbeaten eff white, beating constantly until straight peaks are formed.  Gently stir in 1 tspn of vanilla. Frost cooled cake, and allow to stand for a few minutes.

Optional:Combine 1/2 oz melted unsweetened chocolate with 1 tspn melted butter.  Cool slightly; spoon around top edge of cake, allowing to drip down sides.

(Origin - "Prize-Winning Recipes from Pillsbury's 6th Grand National Contest," 1955. Recipe was by Mrs John Cirino of Pascagoula, Mississippi.)

More "Lost" Cakes
Rose Geranium Cake (1809)
Mahogany Cake with Sour Cream (1936)
Raw Apple Cake (1975)

Thursday, September 28, 2017

Sweet Potato Bourbon Souffle with Marshmallows (1935)

"Bake enough sweet potatoes to make a casserole 3/4 full.  After baked, cool, and remove pulp from potatoes. Put into bowl to beat. Add:
  • 3 eggs
  • 1/2 cup sugar, brown or white
  • 1/2 stick of butter 1/4 cup)
  • 1/2 cup Bourbon
  • 1/2 cup raisins (optional)
  • 1/2 cup pecans. chopped
  • 1 tspn vanilla
"Beat this mixture well, and pour into casserole. Should be thicker than pancake batter. Cover the top with marshmallows, and bake in oven at 350 degrees until fully heated and marshmallows lightly browned. 

"My grandmother always served this when the minister came for Sunday dinner, because she knew it was his favorite dish. She never had the heart to tell him the ingredients."

(Origin - "Cookery Now and Then - 1776 to 1976" by the Daughters of the American Revolution, Sacramento chapter, 1976.  Recipe was by Peggy Daniell.)

More "Lost" Boozy Desserts
Kentucky Bourbon Fudge Cake (1983)
Pink Squirrel Pie with Liqueurs (1977)

Classic Swiss Steak in Gravy (1952)

  • 1-1/2 lbs round steak, cut 1-inch thick
  • 1/4 cup bacon or ham drippings
  • 1/4 cup chopped onions
  • 1/4 cup flour
  • 1-1/2 tspns salt
  • 1/2 tspn pepper
  • Boiling water
Wipe meat with damp cloth. Sprinkle seasonings on both sides. pound the steak very well and deep, using a small cleaver or dull heavy knife, adding the flour at the same time and pounding well.

Place meat in heavy skillet or Dutch oven with hot drippings, brown on both sides. Add onion; stir it around and over top of meat, being careful to not let it burn.

Pour off any excess fat; cover steak with boiling water. Cover skillet, and cook over low heat until steak  is very tender but still holds its shape, about 2 to 2-1/2 hours. 

The last half hour, cook uncovered; with a spoon, scrape down particles and any gravy clinging to sides of pan. Add more water as liquid cooks down. Thicken gravy if necessary after removing steak to serving  platter.  Make 4 generous servings.

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

More "Lost" Classic Recipes
Classic Corn Flake Chicken (1980)
Classic Beef Stroganoff with Sour Cream (1967)
Classic Creamed Chicken a la King (1981)

Popcorn Bread Pudding (1887)

"Crush 5 quarts of popped corn with a rolling pin. Run it through a coffee mill to make it fine. This will make 5 pints of coarse meal.

"Mix this with 4 pints of sweet milk and set on the back of the stove to soak for 2 hours or more. Add 2 beaten eggs, sugar, raisins, and spices to taste. Also add salt and vanilla to taste.  

"Boil a few minutes, stirring well to mix all the ingredients well. Pour into baking dish and bake about 1 hour at 350 degrees.  Serve hot.

"In making this dish, I would proceed as though making a custard. I rather imagine it would be good cold as well as hot. The "back of the stove" is, of course, the old iron kitchen range.

"This recipe is taken from an 1887 pioneer Nebraska cookbook. I was born at Long Pine, Nebraska, October 9, 1910."

(Origin - "Cookery Now and Then - 1776 to 1976" by the Daughters of the American Revolution, Sacramento chapter, 1976.  Recipe was by Mrs. D. Beverly Hughes of Elk River, Idaho)

More "Lost" Recipes from before 1900
Acorn Bread (1776)

Saturday, September 23, 2017

Old-Fashioned Country Gravy (1976)

"Here's how you make real old-fashioned country gravy... Goddamit, more sins are committed making this than any other gravy.  When you make it right, this is fabulous.

"Fry your meat (pork, ham, veal, beef, chicken) in your usual way in an old-fashioned heavy iron skillet.  Remove meat, and keep warm.

"For about two cups of gravy, add butter to drippings in skilled to make 4 tablespoons. Add 4 tablespoons flour, and cook and stir over medium heat to make a smooth paste and to lightly brown flour.  Remove from heat and gradually add 2 cups milk (or more if you want a thinner gravy), returning to heat and stirring before additions.  

"Cook and stir for about 3 to 5 minutes more to make a smooth sauce. Season well with salt and freshly ground pepper."

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

More "Lost" Trader Vic Recipes
Fried Tomato Gravy on Toast with Bacon (1976)
Buttered Roast Chicken with White Wine (1968)

More Delicious "Lost" Recipes
Chipped Creamed Beef, Southern Style (1931)
Classic Corn Flake Chicken (1980)

Butterscotch Nut Bread with Buttermilk (1952)

  • 2 cups sifted all-purpose flour
  • 1 cup brown sugar, firmly packed
  • 1 cup buttermilk
  • 1 tbspn melted butter
  • 1 egg, well beaten
  • 3/4 tspn baking soda
  • 1/2 tspn baking powder
  • 1/4 tspn salt
  • 1/2 chopped nuts
Sift flour, salt, soda, and baking powder together, and stir in nuts. In another bowl, beat egg, brown sugar, and melted butter together until smooth and creamy.  

Add flour mixture and buttermilk alternately to sugar mixture, mixing well. Do not beat.

Turn into greased and floured 9x5x3 bread pan. Bake in moderate oven (350 degrees) about 45 minutes 

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

Pumpkin Granola Bars with Salted Peanuts (1984)

  • 2 cups quick or old-fashioned oats, uncooked
  • 1 cup chopped salted peanuts
  • 1 cup firmly packed brown sugar
  • 2/3 cup shredded coconut, toasted
  • 1/3 cup wheat germ
  • 3/4 cup Libby's solid pack pumpkin
  • 1/2 cup butter, melted
  • 1 egg, slightly beaten
Preheat oven to 350 degrees.  In large bowl, combine oats,, nuts, brown sugar, coconut, and wheat germ.  

Add pumpkin, melted butter, and egg to mixture.  Mix until all dry ingredients are thoroughly moistened.  Spread mixture into a lightly greased 15-1/2x10-1/2-inch jelly roll pan.  

Bake 45 minutes or until golden brown.  While warm, cut into 1-1/2x3-inch bars.  Yields 30 bars.  For crisper bars, removed from pan to wire rack, and cool completely before serving.

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

More "Lost" Recipes
Apple Butter Pumpkin Fritters (1946)
Fried Peaches with Bacon (1976)
Raw Apple Cake (1975)

Friday, September 15, 2017

Orange Rice with Vermouth (1980)

  • 1/2 cup onions, chopped
  • 2 tbspns butter
  • 5 tbspns frozen orange juice concentrate
  • 2 tbspns dry vermouth
  • 1 tspn salt
  • 1/4 tspn black pepper
  • 1/4 tspn cinnamon
  • 3 cups hot cooked rice
Cook onions in butter until tender. Add orange juice concentrate, vermouth, and seasonings.  Heat mixture thoroughly.  

Pour over hot rice, and toss lightly until well blended. Allow to stand for 10 minutes so flavors will blend. Serves 6.

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)

More "Lost" Rice Recipes
Pistachio Rice Pilaf in Sherry (1954) Baked Mocha Rice Pudding with Coffee (1969)

Pear Caramel Corn-Flake Pie (1976)

  • 5 fresh bartlett pears
  • Unbaked pastry for 9-inch pie
  • 1 tbspn flour
  • 1 tbspn lemon juice
  • 1 cup brown sugar, firmly packed
  • 1-1/2 cups Corn Flakes
  • 1/3 cup butter
  • 1 tspn cinnamon
Pare, halve, Core, and slice pears.  Line 9-inch pie plate with pastry. Sprinkle flour on pie shell.  Arrange pears over, and sprinkle with lemon juice.

Mix all remaining ingredients, and spread over pears.  Bake at 375 degrees for 45 to 50 minutes, until pears are fork tender and top is crisp and lightly browned.  Serve warm. 

(Origin - "California Five-in-One Cookbook" by Al Fischer and Mildred Fischer. Published by Golden West Publishers, 1976.)

More "Lost" Corn Flakes Recipes
Classic Corn Flake Chicken (1980)
Honey Sweet Potatoes with Corn Flakes (1946)
Carrots Rolled in Corn Flakes (1937)

Original Toll House Peanut Butter Brownies (1980)

  • 12-oz package peanut butter morsels
  • 2-1/4 cups flour
  • 2-1/2 tspns baking powder
  • 1/2 tspn salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 1 tspn vanilla extract
  • 3 eggs
  • 6-oz package semi-sweet chocolate morsels
Preheat oven to 350 degrees. Over hot (not boiling) water, melt 1 cup peanut butter morsels; stir until smooth. Remove from heat and set aside. In a small bowl, combine flour, baking powder, and salt, and set aside.  

In a large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy.  Stir in melted peanut butter morsels.  Add eggs, one at a time, beating well after each addition. Gradually add flour mixture.  Stir in semi-sweet chocolate morsels.

Spread evenly into a well-greased 15x10x1-inch baking pan.  Bake 30 minutes.  Remove from oven, and immediately sprinkle top with remaining 1 cup peanut butter morsels.  Let stand about 5 minutes until morsels become shiny and soft.  Spread morsels evenly over top of brownies.  Cool completely.  Cut into 2-inch squares.  Makes 35 squares.

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

More "Lost" Toll House Recipes
Toll House Butterscotch Thins Cookies (1980)
Toll House Rum Biscuits with Frosting (1948)

Friday, August 25, 2017

Fried Tomato Gravy on Toast with Bacon (1976)

"Take 3 or 4 strips of bacon and fry very crisp in a heavy skillet. Remove and keep warm. Leave a moderate amount of bacon fat in the skillet.

"Thickly slice ripe tomatoes and fry over medium-high heat in the same skillet.  Add salt, freshly ground pepper, and a tiny sprinkling of sugar. Turn once, fry until the liquid disappears and the tomatoes are brown. Remove tomatoes from skillet.

"Add to skillet 1/2 cup or more scalded milk per person.  Cook and stir, loosening the drippings, until the milk is reduced by about one-third. Season with salt and pepper.

"Lay tomato slices on buttered toast, pour milk gravy over, and lay bacon slices on top.  This is great for brunch or supper."

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

More "Lost" Recipes with Bacon
Fried Peaches with Bacon (1976)
Hot Dandelion Dressing with Bacon (1946)

Thursday, August 24, 2017

Orange Juice Oatmeal Breakfast Cake (1976)

  • 1-1/2 cups orange juice
  • 1 cup old-fashioned rolled oats
  • 1/2 cup butter
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tspn vanilla
  • 1-3/4 cups sifted flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1/2 tspn cinnamon
  • 1-1/2 tbspns grated orange peel
  • 1/2 cup chopped nuts
Add oats to boiling orange juice. Set aside. Cream butter and sugars. Add eggs and vanilla, beating til fluffy.

Sift together dry ingredients, and add alternately to cream mixture with oats mixture. Stir in orange peel and nuts.  

Pour into greased 9x13x2 pan and bake at 350 degrees for 35 minutes.

(Origin - "California Five-in-One Cookbook" by Al Fischer and Mildred Fischer. Published by Golden West Publishers, 1976.)

More "Lost" Breakfast Cakes
Raw Apple Cake (1975)
White House Peach Fritters (1887)
Scotch Scones (1906)
Hungarian Royal Coffee Cake (1906)