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)

Monday, June 15, 2015

Rum Pie with Chocolate (1980)

  • 1-1/2 to 2 cups, thin chocolate wafers, crushed
  • 6 egg yolks
  • 1 cup sugar
  • 1 cup dark rum
  • 1/3 cup butter, melted
  • 1 tbspn gelatin
  • 1/2 cup cold water
  • 1 pint heavy cream, whipped
  • 1/4 tspn cinnamon
  • 1/2 bitter chocolate, shaved
Preheat oven to 350 degrees.  To crushed chocolate wafers, add melted butter and cinnamon.  Press mixture on a 9-inch springform pan. Bake crust 8 minutes in 350-degree oven.  

Beat egg yolks until light.  Add sugar and set aside.  Pour gelatin into water and place over low flame until mixture begins to boil.  Add to egg yolk/sugar mixture, beating vigorously.

Whip cream and fold into egg yolk/gelatin mixture.  Add the rum.  Sprinkle pie with shaved chocolate, and refrigerate until ready to serve.  Serves 12.

(Origin - "A Heritage of Good Tastes - Historic Alexandria, Virginia" by the Junior Auxiliary of the Alexandria Hospital, 1980.  Recipe was by Mrs. William Mahood.)

More Rum Desserts

Banana Foster Flambe (1980)

Rum Dessert Mold with Raspberries (1965)

Coca Cola Cake with Buttermilk, Marshmallows (1982)

  • 2 cups sugar
  • 2 cups cake flour
  • 1/2 cup Coca Cola
  • 1/2 vegetable oil
  • 1/2 cup butter
  • 1/2 cup buttermilk
  • 2 eggs
  • 3 tbspns cocoa
  • 1 tspn vanilla extract
  • 1 tspn baking soda
  • 1 1/2 cup miniature marshmallows
  • Icing with Coca Cola (see below)
Preheat oven to 350 degrees.  Grease and flour a 9-x-13 pan.  Sift together sugar and flour in a large mixing bowl.  

Mix oil, butter, Coke and cocoa in a saucepan.  Bring to a boil and pour over dry mixture.  Beat well with mixer, whisk, or wooden spoon until smooth.  Beat in buttermilk, eggs, soda, vanilla extract, and marshmallows. 

Batter will be thin.  Pour into pan; marshmallows will float to top.  Bake 45 minutes, or until a cake tester inserted in middle comes out clean.  Remove from oven.  Ice while still warm.

Coca-Cola Icing
  • 1/2 cup butter
  • 1/3 cup Coca Cola
  • 6 tbspns cocoa
  • 1 box confectioner's sugar, sifted
  • 1 tspn vanilla extract
  • 1 cup chopped pecans
Mix butter, Coke, and cocoa in a saucepan and bring to a boil. Remove from heat. Add confectioner's sugar and vanilla; beat until smooth.  Stir n pecans.  Spread over cake while icing is hot and cake is warm.

(Origin - "The Pirate's House Cook Book" compiled and tested by Sarah Gaede, 1982. The Pirate's House Restaurant is located in Savannah, Georgia. "Since 1753, The Pirate's House has been welcoming visitors to Savannah with a bounty of delicious food and drink and rousing good times...The Pirate's House first opened as an inn for seafarers, and fast became a rendezvous for blood-thirsty pirates and sailors from the Seven Seas.")

More Special Recipes for Cakes

Quaker Dutch Apple Cake (1954)

Creole Pork Chops (1984)

  • 8 loin pork chops, 3/4-inch thick
  • 1 cup yellow onion, finely chopped
  • 1 cup green pepper, finely chopped
  • 1 cup celery, finely chopped
  • 2 tbspns finely chopped fresh parsley
  • 1 28-oz can whole peeled tomatoes, undrained
  • 2 garlic cloves, finely chopped
  • 3 tbspns, vegetable oil
  • 3 tbspns, tomato paste
  • 3 cups beef stock
  • 1 tspn oregano
  • 1 tspn sugar
  • 1 tspn pepper
  • 1 1/2 tspns salt
  • 1 bay leaf
Dry pork chops with towel.  In a Dutch oven, heat oil and, when very hot, brown pork chops for 3 minutes on each side.  Remove chops as they brown and keep warm. Reserve 3 tablespoons of pan drippings and pour off excess.

In drippings, saute onion, pepper, celery and garlic, stirring 5 minutes.  Add tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.   Reduce heat, cover, and simmer 30 minutes, stirring occasionally.  

Return chops to Dutch oven, and cook 30 minutes more, turning chops once.  Trasnfer chops to a large, deep, heated platter.  Pour sauce over chops, sprinkle with parsley, and serve immediately.  Serves 8.

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

More Louisiana Specialties

New Orleans Sweet Potato Pone (1932)

Monday, May 25, 2015

Buttermilk Corn Bread (1876)

  • 1 1/2 cups corn meal
  • 1 1/2 cups buttermilk
  • 1/2 cup flour
  • 1/4 cup melted butter
  • 1 egg
  • 3 tspns baking powder
  • 3/4 tspn salt
  • 1/2 tspn baking soda
Stir corn meal, flour, baking powder, baking soda, and salt together in medium-sized mixing bowl.  Add melted butter, buttermilk, and egg, and beat briskly for about a minute.

Spoon into a greased 9 X 9 X 2-inch baking pan. Bake in a hot oven (425 degrees) 20 to 25 minutes or until golden brown.  

Cut into large squares and serve with plenty of butter. 

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from the Stuhr Museum of the Prairie Pioneer in Grand Island, Nebraska, location of the "recreated Prairie Pioneer Village, some 57 buildings, grouped according to plans once set forth by the Unnion Pacific Railroad, into a turn-of-the-century town.)

More from America's Restored Villages

Sponge Bread with Olive Oil (1720)

Rum Dessert Mold with Raspberries (1965)

  • 1 cup rum
  • 5 egg yolks
  • 1/2 cup sugar
  • 2 cups light cream (or rich milk)
  • 1 cup whipped heavy cream
  • 1 tbspn gelatin
  • Salt
Beat egg yolks with sugar till light.  Heat light cream to boiling point and pour over eggs.  Cook in double-boiler, stirring some.  

Soak gelatin in 1/4 cup cold water, add to hot mixture, and stir to dissolve.  Cool. As starts to set, add rum and whipped cream.  

Pour into mold. Refrigerate. Serve with raspberries, sauce of crushed raspberries, or raspberry preserves.

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. Beckett Howarth, Jr.)  

More from Heirloom Recipes

Sweet Peach Pickles (1965)

Scalloped Oysters and Corn (1953)

  • 1 pint oysters and oyster liquor
  • 1/2 cup cream
  • 4 cups cream-style corn
  • 3 cups cracker crumbs
  • 1/2 cup butter
  • 1 tspn salt
  • 1 tspn pepper
Melt butter in skillet over low heat, add cracker crumbs and 1/2 teaspoon of salt and toss all together.  

Line bottom of fairly deep casserole dish with 1 cup of buttered crumbs.  Add 1/2 corn mixed with cream, then layer oysters, season lightly with salt and pepper, and moisten with part of the oyster liquor.  Add another layer of crumbs, another layer of corn, oysters, and finish with layer of crumbs.

Bake in 350-degree oven about 40 minutes. Serves 8.

(Origin - Longview Charity League Cookery of Longview, Texas, 1953.  Recipe by Mrs. W. R Myers.)

More Oyster Recipes

San Francisco Oyster Loaf (1968)

Sweet Peach Pickles (1965)

"To 10 lbs peaches, use 4 1/2 lbs sugar, 1 quart vinegar, mace, cloves and cinnamon to taste.

"Sprinkle sugar over peaches and let stand for 1 hour. Drain liquid off peaches and save.  Add 1 cup juice back into it and cook till scum ceases to rise.

Drop in peaches and boil 5 minutes.  Remove peaches and spread out to cool.  Add vinegar and spices to syrup and boil 15 minutes.

"Pack fruit in sterilized jars, pour liquid over it and seal."

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. J.M. Faulkner.)  

More from Heirloom Recipes

Southern Buttermilk Jam Cake (1965)

Tangerine Cole Slaw (1965)

Saturday, May 23, 2015

Maple Coffee Tapioca (1946)

  • 1/2 cup strong coffee
  • 1/2 cup minute tapioca
  • 1-1/2 cups brown sugar
  • 2-1/2 cups water
  • 1/2 tspn vanilla
  • Pinch of salt
Cook in double boiler, stirring frequently until thickened to taste. Serve with whipped heavy cream.

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Edith R Ginn.) 

More Pocono Kitchens Recipes

Chicken Artichoke Timbales in White Wine and Sherry (1971)

  • 1/2 lb butter
  • 2 -1/2 cups cream or rich milk
  • 2 cups chicken stock
  • 1/2 cup California white table wine
  • 1/2 cup plus 3 tbspns flour
  • 3 cups cooked, ground chicken (or turkey)
  • 3 eggs, slightly beaten
  • 1-1/4 cups soft bread crumbs, firmly packed
  • 8 oz mushroom stems and pieces
  • 1-1/2 tbspns parsley flakes
  • 2 tbspns California sherry, dry or medium
  • 8 artichoke bottoms, canned or fresh (at least 2 inches in diameter)
  • 4-1/2 oz deviled ham, homemade or canned
  • 1/2 tspn Worcestershire sauce
  • Dash nutmeg
  • Paprika
  • Seasoned salt, pepper to taste
Melt butter and stir in flour; add cream, stock, and white wine. Cook, stirring constantly until mixture is thickened and smooth.  To 1 1/2 cups of this sauce, add the chicken, bread crumbs, eggs, seasoned salt, and pepper, and blend well.  

Spoon mixture into 8 well-greased custard cups, set in a shallow baking dish of hot water, and bake in moderate over (350 degrees) for 40 minutes, or until knife inserted in the center comes out clean.  Remove from oven, and let stand 5 to 10 minutes before unmolding.

To remaining sauce, add parsley, mushrooms and sherry.  Season with Worcestershire sauce, nutmeg, seasoned salt, and pepper.  To serve, have sauce piping hot.  

Rinse and drain artichoke bottoms, and place, cup side up, in a shallow baking dish.  Spread each artichoke bottom with deviled ham.  Pour enough water into the baking dish to barely cover the bottom.  Cover dish, with foil if necessary, and place in 350 degrees oven for a few minutes, to warm the artichokes through.  

Place artichokes bottoms on plates or in heated individual casseroles. Unmold timbales and place atop artichokes.  Dust with paprika. Serve remaining sauce separately.  Serves 8.  

(Origin - "Wine Cookbook of Dinner Menus" by Emily Chase for the Wine Advisory Board, 1971)

More Wine Cookbook Recipes

Leg of Lamb in Marsala Wine (1965)

Chicken Liver Pate with Brandy (1971)

Braised Ham Financiere in White Wine (1963)