Friday, September 14, 2018

Brown Sugar Pound Cake with Rum Butter Glaze (1974)

  • 3 sticks butter
  • 1 box light brown sugar
  • 1/2 cup white sugar
  • 5 eggs, separated
  • 3 cups flour
  • 1/2 tspn baking powder
  • 1 cup milk
  • 2 tspns vanilla extract
  • 1 cup finely chopped nuts
  • Rum Butter Glaze (see below)
Cream butter with brown and white sugar. ADd egg yolks, one at a time, beating well.

Add dry ingredients, alternately with milk. Add vanilla extract and chopped nuts which have been lightly dusted with 1 tablespoon of flour. Fold stiffly beaten egg whites into batter.

In a tube pan, bake at 325 degrees for 1-12/ hours. Cool for 15 minutes in pan. Remove from pan.

Rum Butter Glaze
  • 2 cups powdered sugar
  • 1/2 stick butter
  • 1/2 small can Pet milk
  • 3 tspns vanilla extract
  • 1 tspn rum flavoring
Combine all glaze ingredients. Pour glaze over cake while cake is still slightly warm.

More "Lost" Pound Cakes
Confederate Pound Cake (1883)
Butterscotch Pound Bundt Cake (1973)

(Origin - "Cane River Cuisine" published by the Service League of Natchitoches, Louisiana, 1974. This recipe was by Mrs. Alvin DeBlieux, Sr.)

Farmer's Cinnamon Candied Nuts in Sour Cream Coating (1970)

  • 1-1/2 cups pecan or walnut halves
  • 1-1/2 cups sugar
  • 1/2 cup dairy sour cream
  • 2 tbspns butter
  • 1 tspn ground cinnamon
  • 1 tspn vanilla extract
  • 1/4 tspn salt
Combine sugar, sour cream, butter, and salt in a 2-quart heavy saucepan. Place over medium-heat, and stir until sugar is dissolved. Cook to soft ball stage (236 degrees) over medium-low heat. Remove from heat and let stand without stirring for 15 minutes.

Stir in vanilla extract and cinnamon, then continue stirring until mixture begins to thicken and lose its sheen. At this point, add the nuts and blend in, making sure they are all covered.

Turn nuts onto 2 lightly buttered  baking sheets, making little islands. (With a fork and spoon, you can quickly separate these into individuals nuts, if you like.) Let stand to harden and dry. Store in covered container, in refrigerator or freezer. Makes 1-1/4 pounds.

More "Lost" Nuts Recipes
Virginia Peanut Soup (1960)
Butterscotch Nut Bread with Buttermilk (1952)

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)

Old-Fashioned String Beans and Bacon (1935)

  • 1 can string beans and liquid, or an equal amount of fresh beans
  • 2 medium potatoes, cut into 1/2-inch dice
  • 1/4 lb bacon, cut into 1/2-inch dice and well-browned
  • 1 small onion, left whole
  • 1 cup water
  • Pepper
Put all ingredients into kettle, and boil until the potatoes are soft, about 15 minutes.

More "Lost" Green Beans Recipes
Sweet and Sour Green Beans (1963)
Shaker Creamed String Beans (1953)

(Origin - "The Southern Cook Book of Fine Old Recipes - 322 Old Dixie Recipes" by Lillie S. Lustig, Claire Sondheim, and Sarah Rensel, published by Culinary Arts Institute, 1935.)

Thursday, September 13, 2018

Southern Shrimp Curry (1950)

  • 3 lbs shrimp, boiled and cleaned
  • 4 tbspns butter
  • 1 large onion, chopped fine
  • 1/2 cup apple, chopped fine
  • 1/2 cup celery, chopped fine
  • 1-1/2 cups water
  • 2 tbspns curry powder
  • 1 pint cream
  • Salt and pepper to taste
Put butter in a frying pan. When melted, add onion, apple, and celery. Simmer these, then add water. Let all simmer gently until apple and celery are tender and most of liquid has cooked away.

Stir into the mixture the seasonings. Add the cream and shrimp. Cook gently until the cream is reduced to sauce consistency.

Serve with plenty of well-cooked rice. Have small bowls of coconut, chutney, chopped almond, and pickle relish. Serves 8.

More "Lost" Shrimp Recipes
Shrimp Stroganoff (1978)
New Orleans Shrimp Remoulade (1975)

Origin - "Charleston Receipts" collected by The Junior League of Charleston, South Carolina, 1950. "American's Oldest Junior League Cookbook in Print." This recipe was by Mrs. Robert M. Hope.)

Coffee Cloud Cake with Coffee Butter Frosting (1963)

  • 1 tbspn instant coffee
  • 1 cup boiling water
  • 2 cups sifted all-purpose flour
  • 3 tspns double-acting baking powder
  • 6 egg whites
  • 1/2 tspn salt
  • 1/2 tspn cream of tartar
  • 2 cups granulated sugar
  • 6 egg yolks
  • 1 tspn vanilla extract
  • 1 cup finely chopped walnuts
  • Coffee Butter Cream Frosting (see below)
  • 1-1/2 cups coarsely chopped walnuts
1. Stir coffee into boiling water until dissolves, then cool. Start heating oven to 350 degrees.

2. Sift together flour, baking powder, and salt. 

3. In a large bowl, beat egg whites with cream of tartar until soft mounds being to form. The add 1/2 cup granulated sugar, 2 tablespoons at a time, continuing to beat until very stiff, and straight peaks are formed. Do not underbeat. Set aside.

4. In large bowl, beat egg yolks until blended. Then gradually beat in 1-1/2 cups granulated sugar and vanilla. Now beat at high speed until thick and lemon-colored, 5 to 10 minutes.

5. To the egg-yolk mixture, add flour mixture alternately with cooled coffee, beginning and ending with flour mixture. Fold in finely chopped walnuts.

6. Into stiffly beaten egg whites, fold egg-yolk mixture, one-fourth at a time, using no more than 15 strokes for each addition. After last addition, continue folding just until evenly blended. 

7. Pour batter into ungreased 10-inch tube pan. Bake 60 to 70 minutes, or until cake springs back when touched lightly with finger. 

8. Cool cake thoroughly in pan before removing. Cake will shrink if removed from pan while warm.

9. Make frosting, and frost top and slides of cake generously with it. Cover top and sides with 1-1/2 cups coarsely chopped walnuts, sprinkling them on top and pressing them into sides.

Coffee Butter Cream Frosting

  • 9 tbspns butter
  • 6-3/4 cups confectioner's sugar
  • 7 tbspns milk
  • 2 tbspns instant coffee
With electric mixer at medium speed, thoroughly mix butter with confectioner's sugar until light and fluffy. Add milk and instant coffee alternately, beating until very smooth and of spreading consistency. Fills and frosts 2 8" or 9" cake layers, or frosts 9-X-9-X-2-inch cake.

More "Lost" Cakes
Hot Molasses Cake (1927)
Almond Roca Bundt Cake (1973)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

Benjamin Franklin's Gingerbread (1770)

  • 1-3/4 cups flour
  • 1/4 cup sugar
  • 1 tbspn ground ginger
  • 1/3 cup molasses
  • 2 tbspns butter
  • 1/2 tspn freshly grated nutmeg
  • 1/4 tspn grated cloves
  • 1/2 tspn ground mace
  • 1/4 tspn baking soda (optional)
Preheat the oven to 325 degrees. Lightly grease baking sheet or line with parchment paper.

In a mixing bowl, stir together the flour, sugar, spices, and baking soda if using for extra leavening.  In a small saucepan,  heat the molasses and butter, stirring until the butter is melted. 

Stir this mixture into the dry ingredients. Knead until smooth. You may need to add a teaspoon or so of water or more flour. 

Divide the dough into 8 balls. Pat each one into a 4-inch disk, about 1/2-inch thick. Place the disks on the prepared baking sheet. Score each disk into 6 wedges by cutting halfway through from the top with a sharp knife. Bake until firm and lightly browned, about 20 minutes. Makes 4 dozen wedges.

"The strong flavor of the spices is mellowed by the sweetness of the molasses."

More "Lost" Historic Recipes
White House Peach Fritters (1887)
Martha Washington's Nutmeg Custard Pie (1770)
Thomas Jefferson's Macaroni and Cheese (1802)

(Origin - "Stirring the Pot with Benjamin Franklin - A Founding Father's Culinary Adventures" by Rae Katherine Eighmey, published by Smithsonian Books, 2018.)

Broiled Tomatoes with Brown Sugar (1931)

"Cut tomatoes into halves. Season them with salt and pepper, cover them with brown sugar, and dot them generously with butter.  

"Place them in a pan and broil them under a slow flame, or place the pan in a moderate oven. When tomatoes are done, pour off the juice, add a little cream, and thicken the sauce with flour.

"Cook the sauce until it is smooth. Prepare rounds of buttered toast, place the tomatoes on the toast, and pour the sauce over them."

More "Lost" Tomato Recipes
Steaks in Purgatory (1973)
Quaker Tomato Gravy (1954)
Shaker Tomato Orange Jam (1953)

(Origin - The original 1931 "Joy of Cooking" by Irma S. Rombauer.)

Friday, September 7, 2018

Brown Sugar Brownies (1950)

  • 1 cup dark brown sugar
  • 1/4 cup melted butter
  • 1 egg, well beaten
  • 1 scant cup flour
  • 1 tspn baking powder
  • 1/3 tspn salt
  • 1 tspn vanilla extract
  • 3/4 cup nut meats
Cream together brown sugar and butter. Add the well-beaten egg. 

Sift together the flour, baking powder, and salt. Add and mix with the brown sugar and butter.  Add vanilla extract and nuts.

Pour into greased 8-inch square tin. Bake 20 to 25 minutes in 350 degrees oven. Cut in squares. Yields 16 servings.

More "Lost" Brownie Recipes
Irish Cream Brownies (1984)
Original Toll House Triple-Layer Brownies with Butterscotch (1980)

(Origin - "Charleston Receipts" collected by The Junior League of Charleston, South Carolina, 1950. "American's Oldest Junior League Cookbook in Print." This recipe was by Mrs. Thomas P. Stoney.)

Zucchini Green Chile Quiche (1976)

  • 3 cups coarsely grated, unpeeled zucchini (3/4 lb)
  • Salt
  • 4-oz can whole green chiles
  • 3/4 cup sliced green onions
  • 1-1/2 tbspns butter
  • 1 tbspn flour
  • 1/4 lb sharp Cheddar cheese, grated
  • 2-oz Monterey Jack cheese, shredded
  • 3 eggs
  • 1-1/2 cups half-and-half
  • 1/8 tspn black pepper
  • 1/8 tspn salt
  • 1 pastry shell
Grate the zucchini onto a piece of tin foil, and sprinkle with salt. Let stand about 30 minutes, then squeeze out all the excess moisture and dry. Rinse and seed the chiles, dry, and cut into small pieces.

Melt the butter in a heavy skillet, and saute the green onions for about 1 minute. Stir in the zucchini and heat for several minutes. Blend in the flour, then spread mixture over the bottom of the pastry shell. Sprinkle with half the cheeses and all the chiles. 

In a separate bowl, lightly beat the eggs with a wire whisk. Add the half-and-half and seasonings, and blend until smooth. Set pastry shell on a cookie sheet, and carefully pour in custard mixture. Sprinkle with the remaining cheeses. 

Preheat oven to 400 degrees. Bake on the center shelf of the oven for 15 minutes. Reduce heat to 350 degrees, and bake for 20 to 25 minutes, or until the top is puffed up and browned and a knife inserted into the center of the custard comes out clean. 

Remove from the oven, and carefully slide onto a wire rack for 5 to 10 minutes to let the custard set. Garnish, if desired, and serve hot.

More "Lost" Zucchini Recipes
Beer-Batter Vegetables (1982)
Zucchini and Tomatoes Au Gratin (1964)

(Origin - "the Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

Curried Lamb (1975)

  • 3 tbspns butter
  • 1 cup celery, diced
  • 2 tart apples, peeled and diced
  • 1/2 cup onions, sliced
  • 2 cups cooked lamb, diced
  • 2 cups lamb broth, make from the bones
  • 1-1/2 to 2 tspns, curry powder
  • 2 tbspns flour
  • 1-1/2 tspns salt
Melt butter in saucepan. Add celery, apples, and onions, and saute until soft.  Add lamb and lamb broth. Simmer 20 to 30 minutes.

Blend curry powder with hot water, and let stand 5 minutes. Blend flour and salt into curry, adding cold water if necessary for a smooth paste. If lamb mixture is fairly dry, add about 1 cup of boiling water to the curry paste. Continuing simmering 5 minutes, stirring frequently.

Serve on hot platter with border of fluffy boiled rice, and garnish with parsley.

More "Lost" Lamb Recipes
Artichoke Stuffed Leg of Lamb (1981)
Gigot Persille Spring Lamb (1964)

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975. This recipe waas courtesy of Hampton Manor, which was built "during the golden age between the War of 1812 and the War Between the States.")