Tuesday, August 25, 2015

Oyster Quiche with Dark Beer (1976)

  • 1/2 lb smoked oysters, drained if canned
  • 1/2 lb bacon
  • 1/2 lb sharp cheddar cheese, cubed
  • 1/2 cup half-and-half
  • 1/4 cup dark beer
  • 3 eggs
  • 1/4 tspn cayenne pepper
  • 1/4 tspn black pepper
  • 1/4 tspn salt
  • 1 pastry shell
  • Several parsley sprigs
  • Several ripe pitted olives, thinly sliced
  • Nutmeg
Preheat over to 350 degrees.  Cut the bacon into small pieces and fry in a heavy skillet until crisp.  Remove and drain on paper towels and set aside.  

Spread the oysters over the bottom of the pastry shell.  In a small, heavy saucepan, melt the cheese over medium heat.  Blend in the half-and-half, beer, and seasonings.  Lightly beat the eggs with a wire whisk, and blend into cheese mixture.  

Set the pastry shell on a cookie sheet, and carefully pour in the filling mixture.  Bake on the center shelf of the oven for 25 to 30 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 with parsley springs, sliced olives, and sprinkle lightly with nutmeg. Serve hot. 

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

More Quiche Recipes

Salmon Souffle Quiche (1976)


Farmhouse Buttered Dates with Cashews (1970)

  • 12-oz pitted dates, fresh or package
  • 2 tbspns butter
  • 1/3 salted cashews
  • 1/2 cup, sifted confectioners sugar
Remove any stem ends from dates; set aside.

Melt butter in 8-inch heavy skillet over medium heat.  Add dates, one at a time, and cook 6 to 8 minutes, stirring  with a rubber spatula.  Remove from heat and let stand in skillet to cool until easy to handle.

Meanwhile, sort out 42 perfect cashews. Stuff each date with 1 nut (you may need more for large dates).

Drop stuffed dates, about 6 at a time, into confectioners sugar.  Shake off any excess sugar.  Continue until all dates are coated.  

Wrap individually in waxed paper, twisting ends.  Makes about 42 pieces. 

(You may also stuff dates with small or halved Brazil nuts, but be sure to heat them first with butter and a little salt.)

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

More from the Farm Journal's "Homemade Candy"

Farmer's Apricot Pecan Candy (1970)


Coffee Mousse (1885)

  • 10 egg yolks
  • 4 egg whites
  • 4 tbspns sugar
  • 3 tbspns, strong black coffee
  • 1/4 tspn, coffee extract
  • 1/2 cup plus 2 tbspns whipped cream
(Measurements above have been adjusted to 21st-century standards.) 

"12 yolks of eggs, 4 whites, 2 large tablespoonfuls of castor sugar, 2 large tablespoonfuls of strong coffee, also little coffee coloring or essence. 

"Whip over boiling water till warm, then take off and whip till cold, and add a teacupful of whipped cream.  Whip these together well.  

"Put in a mold, and place in the cave  to freeze for about 2 1/2 hours.  To turn out, dip mold in cold water."

(Origin - Originally published in 1885 as "The Book of Ices" by A.B. Marshall. Republished in 1976 by The Metropolitan Museum of Art as "Ices Plain and Fancy.") 

Also from "Ices Plain and Fancy"

Tangerine Cream Ice (1885)


Monday, July 27, 2015

Dandelion Wine (1934)

Combine "1 gallon blossoms, 1 gallon hot water.  Let stand 24 hours, then drain through a cloth to this juice and add the following:
  • 3 pounds sugar
  • juice of 2 lemons
  • juice of one orange
Dissolve 1 cake of yeast foam in warm water.  Add to the above, and mix well.  Let this stand in an open jar until thoroughly fermented,  Then bottled and keep well corked.

(Origin - Handwritten recipe journal, dated November 24, 1934. Author unknown.)

Deliciously Related Recipes

Cherry Wine (1934)


Cherry Wine (1934)

"Mash cherries and let them stand in a warm place for a few days, stirring occasionally.  

"Then press out and save the juice. Strain, and add 3 parts water to 1 part juice, and add 3 pounds sugar to one gallon of mixture.

"Then let stand 6 weeks in jars after which add 1/2 pint alcohol to 1 gallon wine.

Bottle and cork.

(Origin - Handwritten recipe journal, dated November 24, 1934. Author unknown.)

Scotch Scones (1906)

  • 4 cups of sifted flour
  • 1 cup of buttermilk
  • 1 tbspn of butter
  • 1 tbspn of sugar
  • 1/2 tspn of baking soda
  • 1/2 tspn of salt
Rub the butter into the flour, add the sugar and salt, sitr the soda into the buttermilk, and mix with the flour.

Roll into a thin sheet, cut into triangles, and bake about 35 minutes on a floured tin.  Just before they are done, rub a cloth dipped in milk over the tops and put back into the oven to glaze.

Note - Sour milk may be made from fresh by keeping the milk some hours in a warm place, or more quickly, by adding a little lemon-juice or vinegar to the amount of milk required.

(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.)

Coffee Cakes from "What to Have for Breakfast" 

Hungarian Royal Coffee Cake (1906)


Thursday, July 23, 2015

Caramel Meringue Pie (1935)

  • 1 cup sugar, melted
  • 2 cups milk
  • 1 1/2 cups white sugar
  • 4 eggs, separated
  • 2 tbspns corn starch
  • 1 tspn vanilla
  • Salt, pinch
Beat egg yolks.  Add cornstarch, white sugar, milk and salt. Heat.

Melt other sugar. Add to mixture, and cook till thick.  Pour into baked crusts, and cover with meringue.  Return to oven, and brown slightly.  Makes two small pies.

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley. This recipe was by June Hilton.) 

More Recipes from My Grandmother's Collection

Old-Fashioned Divinity Candy with Walnuts (1935)


Old-Fashioned Divinity Candy with Walnuts (1935)

  • 1 cup Karo
  • 3 cups sugar
  • 1 cup walnuts, chopped
  • 2 egg whites
  • 1/2 cup water
  • 1 tbspn black walnut flavoring
Cook sugar and water until it forms a firm ball in cold water. Pour slowly over egg whites, and beat until like mashed potatoes.

Add walnuts and flavoring, and spread into a buttered pan. Cut into squares.

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley. This recipe was by Chloe Gould of Coalinga, California.) 

More Recipes from My Grandmother's Collection

Sweet Potato Cinnamon Loaf Cake with Vanilla (1935)


Sweet Potato Cinnamon Loaf Cake with Vanilla (1935)

  • 1 cube (1/2 cup) butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed sweet potato
  • 2 cups flour
  • 1/2 cup milk
  • 1 tspn vanilla
  • 3 tspns baking powder
  • 1/2 to 1 tspn each: cinnamon, salt, nutmeg
  • 1/4 tspn cloves, ground
  • 1/2 chopped walnuts
Cream butter and sugar until fluffy.  Beat eggs, add to creamed mixture, and stir well.  Stir in sweet potato.

Sift flour, measure, then sift again with baking powder, salt, cinnamon, nutmeg and cloves. Add dry ingredients to creamed mixture alternately with milk.  Stir in vanilla and walnuts.  

Spoon batter into a greased 5-by-9 3-inch loaf pan. Bake in a moderate (350 degrees) oven for 60 minutes or until top of cake springs back when touched.

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley.) 

More Recipes from My Grandmother's Collection 
Mahogany Cake with Sour Cream (1936)

Monday, July 6, 2015

Southern Beaten Biscuits (1857)

  • 3 cups flour
  • 1-1/2 tspns sugar
  • 1/2 tspn salt
  • 1/2 tspn baking powder
  • 1/3 to 1/2 cup mixture of milk, water
  • 2 tbspns lard
Sift dry ingredients together, then cut in lard until mixture appears mealy.  Add liquid, a little at a time, to make a stiff dough. 

Knead dough thoroughly, then beat with a heavy mallet for half an hour or run several times through the coarse chopper of a meat grinder until dough is elastic.  

Roll 1/2-inch thick and cut with small biscuit cutter. Prick tops with fork tines and bake on a cooky sheet in a 325 degree oven for 35 to 45 minutes or until lightly browned.  Makes about 2 dozen.

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

More Pre-1900 Recipes

Old-Fashioned Apple Cider Butter (1860)


Cauliflower Croquettes with Swiss Cheese (1967)

  • 1 lb cauliflower
  • 1/2 Swiss cheese
  • 2 cups milk
  • 2 tbspns butter
  • 2 eggs
  • 2/3 cup flour
  • Seasoned bread crumbs
  • Salt and pepper
  • Shortening
1. Prepare cream sauce: Melt 1 tablespoon butter in saucepan.  Blend in flour and 1/4 teaspoon salt.  Cook 2 to 3 minutes.  Add milk and cheese, stirring to prevent lumps. Simmer 10 minutes.
2. Add remaining butter and 1 whole egg.
3. Separate 1 egg. Add 1 egg yolk to cream sauce.
4. Cut flowerettes of cauliflower into small pieces.
5. Add flowerettes to sauce. Season with salt and pepper.
6. Set in refrigerator to chill.
7. Beat remaining egg white until snowlike.
8. Remove mixture from refrigerator and form into croquettes.
9. Roll each croquette first in the egg white and then in the seasoned bread crumbs.
10. Fry in shortening until golden brown.  Serves 4.

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

More from "The Mother Daughter Cookbook"

French Beef Bourguinon (1967)


Corn Buttermilk Bread Sticks (1950)

  • 1 cup flour
  • I cup cornmeal
  • 1-1/2 cups buttermilk
  • 1 egg
  • 3 tspns baking powder
  • 1 tbspn sugar
  • 1 tspn salt
  • 1/4 tspn baking soda
  • 4 tbspns melted shortening
Sift together flour, baking powder, salt, sugar, and baking soda.  Add cornmeal, beaten egg and buttermilk to make stiff batter.

Add shortening.  Beat until well mixed.  Pour into greased corn-stick pan. Bake in hot oven (425 degrees) for about 25 minutes.  Serve hot with butter.

(Origin - "Meals from the Manse Cook Book" by Lora Lee Parrott. Published by Zondervan Publishing House, 1950.)

(Cast-iron corn-stick pans made by Lodge are widely available.) 

More from "Meals from the Manse"

Corn Flake Dream Bars (1950)

Pineapple Drop Cookies (1950)


Saturday, July 4, 2015

Tomato Pie (1951)

"Make biscuit dough, using 2 cups of flour, 4 teaspoons of baking powder, a teaspoon of salt, 1/4 cup of butter, and enough milk (about 2/3 cup) to make a medium-soft dough.

"Roll and fit in a 10-inch pie pan, as you would pastry, turning under at the rim to make an edge.  

"Cover completely with peeled tomatoes cut in thick slices, sprinkle with salt, pepper, and chopped basil and chives.  Mix together a cup each of mayonnaise and grated cheddar cheese, and spread over tomatoes.

"Bake at 400 degrees for 35 minutes, or until it's a brown beauty."

(Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

More Deliciousness from "Patio Cook Book"

Bacon and Ripe Olive Quiche Tart (1951)

Lemon Cheese Tarts (1951)


Old-Fashioned Apple Cider Butter (1860)

  • 1 gal apple cider
  • 4 qts peeled, cored, slices apples (about 7 lbs)
  • 1 lb sugar
  • 1 cup dark brown sugar
  • 1 tbspn ground cinnamon
  • 1 tspn ground cloves
  • 1 tspn ground allspice
Pour the apple cider into a large (about 4-gallon) heavy enamel kettle, set on to boil, then boil uncovered, until volume is reduced by half.
Add the apples, a few at a time, stirring all the while.  Boil, uncovered, until all pieces of apple disappear and mixture is thick and glossy.  You'll have to stir constantly lest the mixture "catch on" (stick).  

Stir in the sugar, brown sugar, cinnamon, cloves and allspice, and remove apple butter from the fire.  Continue to stir until sugar are completely dissolved.  

Ladle hot into hot, sterilized pint-size preserving jars, filling to within 1/8-inch of the top. Seal, process for 10 minutes in a simmering water bath.  Cool, then store on a cool. dry shelf.  Makes about 6 pints.

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from Au Glaize Village in Defiance, Ohio, a restored historic village circa 1860 to 1890.)

More Historic American Villages Recipes

Rum-Flambeed Lemon Mushrooms (1978)

  • 1 lb fresh mushrooms
  • 6 tbspns butter
  • 1 tspn fresh lemon juice
  • 3 tbspns light rum, heated
  • 1/2 cup heavy cream, heated
  • 1/4 tspn salt
  • 1/4 tspn pepper
Wash mushrooms and trim stems.  Melt butter, add lemon juice, salt and pepper.  Heat and add mushrooms. Saute until brown.  Drain.

Pour rum over mushrooms and ignite.  When flame dies, stir in heated heavy cream.  Serves 6 to 8.  

(Origin - "Cololado Cache Cookbook" published by the Junior League of Denver, 1978.)
 

More Mushroom Deliciousness

Sherry Mushroom Sauce (1970)