Thursday, May 9, 2019

Marshmallow Cream Cake (1978)

  • 2 cups sifted cake flour
  • 2 cups sugar
  • 1/4 cup light cream
  • 3/4 cup milk
  • 6 egg whites
  • 2 tspns baking powder
  • 1/2 tspn salt
  • 1 tspn vanilla
  • 1/2 tspn almond extract
  • Marshmallow Frosting (see below)
Sift the flour and sugar together into a large mixing bowl. 

Heat the cream and milk in a saucepan until bubbles appear around the edges. Gradually beat into the flour and sugar mixture with an electric mixer set at low speed. Continue beating batter until lukewarm.

Beat the egg whites until soft peaks form. Then add the baking powder and salt, and continue beating until stiff but not dry. Stir the almond extract into the batter, then fold in the egg whites a little at a time with a rubber spatula. Fold after each addition only until blended.

Turn the batter into an ungreased 9-inch or 10-inch tube pan. Bake at 350 degrees for 40 to 50 minutes, or until the cake is golden and the top springs back when lightly touched. 

Invert the pan on a funnel and cool for 1 hour. Loosen the sides with a spatula and remove to a serving plate.  Frost the top and sides with Marshmallow Frosting.

Marshmallow Frosting
  • 3/4 cup while corn syrup
  • 2 egg whiles (1/2 cup)
  • 1/8 tspn salt
  • 1 tspn vanilla
  • 1 cup marshmallows, cut fine
Heat the corn syrup in a small saucepan until bubbles appear around the edge. Beat the egg whites with an electric mixer until foamy. Add the salt and beat until stiff but not dry. 

Slowly pour the hot syrup over the beaten eggs. Continue beating until the mixture is fluffy and hangs in peaks from the beaters. Fold in the vanilla and cut marshmallows.

More "Lost" Recipes with Marshmallows
Chocolate Bourbon Cream Pie (1983)
Marshmallow Date Roll with Walnuts (1957)

(Origin - "Woman's Day Old-Fashioned Desserts" by Barbara Myers, 1978.)

Washington Apple Buttermilk Doughnuts (1982)

  • 2 eggs
  • 1 cup sugar
  • 2 tbspns salad oil
  • 2 cups applesauce (made from Washington apples)
  • 1 tspn salt
  • 4-1/2 tspns baking powder
  • 1 cup buttermilk
  • 5 cups flour
  • 1 tspn baking soda
  • 1 tspn nutmeg
  • 1/2 tspn cinnamon
Beat eggs, sugar, oil, applesauce and buttermilk. Add dry ingredients.

Mix together, and chill for 1/2 to 1 hour. Roll out and cut. Fry in deep fat heated to 375 degrees.

More "Lost" Doughnut Recipes
Civil War Doughnuts (1861)
Pumpkin Cinnamon Bran Doughnuts (1984)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

Oven-Baked Chicken Hash (1963)

  • 2 cups diced potatoes
  • 2 cups diced, cooked chicken
  • 1 cup heavy cream
  • 2 tspns salt
  • 1 tbspn grated onion
  • 1/4 tspn pepper
Start heating oven to 375 degrees.

In a 10"-x-6"-x-2" baking dish, combine all ingredients. Bake 20 minutes or until bubbly.

Serve this moist, creamy dish with corn bread. Makes 4 servings.

More "Lost" Casserole Recipes
Hawaiian Baked Chicken (1965)
Mennonite Corn Pie with Bacon (1950)

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

Toasted Hot Santa Fe Sandwich (1930)

  • 1 lb cooked roast beef, diced fine
  • 4 hard-boiled eggs, chopped fine
  • 4 green chiles, diced fine
  • 1/2 cup pimentos, diced fine
  • 1 celery stock, diced fine
  • 1/4 lb Swiss cheese, diced fine
  • 1/2 cup mayonnaise
  • 1 tspn lemon juice
  • 1/2 cup chili sauce
  • 8 drops Tabasco sauce
  • White toasting bread, cut into 1/2-inch slices
Warm both sides of bread under the broiler before topping with the sandwich spread. Place diced cook beef, hard-boiled eggs, green chiles, pimento, celery, and Swiss cheese in a bowl. 

Add mayonnaise, lemon juice, chili sauce, and Tabasco sauce. Mix thoroughly and spread generously on bread slices. 

Place on baking sheet and put 5 inches under preheated broiler. Toast until topping is browned and bubbly. Serve open faced. Yields 6 servings.

More "Lost" Sandwiches
The Highball Sandwich (1940)
Classic Brown Derby Monte Cristo Sandwich (1959)

(Origin - "Dining by Rail - The History and Recipes of America's Golden Age of Railroad Cuisine" by James D. Porterfield, published in 1993.) 

Upside Down Hershey's Chocolate Cake (1934)

  • 2 tbspns butter
  • 1/2 cupful brown sugar, packed
  • 1 can (1 lb) apricot halves, drained
  • 8 - 10 maraschino cherries, halved
  • 1/3 cupful butter
  • 3/4 cupful granulated sugar
  • 1/4 cupful Hershey's cocoa
  • Dash of cinnamon
  • 2 eggs
  • 1-3/4 cupfuls sifted cake flour
  • 1 tspn baking soda
  • 3/4 cupful milk
  • 1/2 tspn vanilla
Melt 2 tablespoonfuls butter in a heavy frying pan or 9-inch square pan. Add brown sugar, then arrange the apricot halves all over the bottom of the pan on the brown sugar mixture, placing cherry halves in between.  Set aside while preparing the cake.

For the cake, cream the 1/2 cupful butter, granulated sugar, cocoa and cinnamon. Add eggs, beaten very little, and whip the mixture vigorously.  Then add flour and baking soda, sifted together, alternately with the milk.  

Add vanilla and our batter into the pan over the fruit. Bake in a moderate oven, 350 degrees, 35 to 40 minutes. Turn out immediately. Serve warm. 

More "Lost" Upside-Down Cake Recipes
Classic Pineapple Upside-Down Cake (1950)
Old-Fashioned Upside-Down Apple Cake (1927)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.) 

Ol' Timey Fried Pies (1940)

"Stewed dried apples (or any other dried fruit). Drain off all juice, mash well, and sweeten.

"Roll out a rich pastry dough and cut into 5 or 6-inch circles. Place the cooked fruit in the center of the dough circles, leaving a margin around edges. Fold over, and moisten edges so they stick together. Press edges firmly together with a fork.

"Fry in a hot, deep fat, about 350 to 375 degrees, or in a small amount of fat in a frying pan. Turn pies so they will brown on both sides. 

"These pie are also good with a filling of mincemeat or any thick preserves. Some fancy people sprinkle powdered sugar on top of their pies after they cool."

More "Lost" Southern Cooking Recipes
Kentucky Strawberry Nut Bread (1975)
Deep South Succotash with Bacon (1948)

(Origin - The Old South's Original Mountain and Plantation Cook Book" compiled by Louise and Bil Dwyer. Compiled in 1980. This is a collection of "old timey"  Southern recipes.) 

Thursday, May 2, 2019

Southern Tomato Biscuit Shortbread (1865)

  • 2 cups sifted flour
  • 1 cup tomato juice
  • 8 tspns baking powder
  • 6 to 8 tbspns shortening
  • 1/2 tspn salt
Sift flour, baking powder, and salt together into mixing bowl. Cut in shortening with 2 knives, pastry blender, or fingertips. 

When using fingers, pick-up mixture and rub shortening in quickly; drop and take up another portion. Repeat until mixing is complete. 

Mix only until the mass resembles cornmeal. Make a little well in the center. Pour into this well most of the tomato juice at once, stirring with a fork or knife. The amount of liquid needed varies with the flour, but add it until the mixture follows the spoon or fork in the dough.

Mix no longer than needed. The ideal is a soft dough that may be handled. Remove the ball of dough to a lightly floured board. Knead lightly 10 to 20 times; roll to 1/4-inch thickness.

Cut in large (8-inch rounds) or in in individual rounds, and place on greased cookie sheet. Bake in very hot oven (450 degrees) for 12 to 15 minutes.

Two rounds may be put together like sandwiches, spreading melted butter between and on top before baking.  

More "Lost" Biscuit Recipes
Southern Beaten Biscuits (1857)

(Origin - "'Gone with the Wind' Cook Book, published by Abbeville Press in 1991. This is a "facsimile edition book," part of Turner Entertainment's Hollywood Hotplates cookbook series.) 

Coca Cola Pancake Syrup (1948)

  • 3 tablespoons butter
  • 1-1/2 cups brown sugar
  • 1/2 cup Coca-Cola
  • Pinch of cinnamon
Stir all ingredients in pan and bring to a boil. Best served warm.

More "Lost" Coca-Cola Recipes
Coca-Cola Salad (1964)
Coca Cola Cake with Buttermilk, Marshmallows (1982)

(Origin - The Old South's Original Mountain and Plantation Cook Book" compiled by Louise and Bil Dwyer. Compiled in 1980. This is a collection of "old timey"  Southern recipes.) 

Vermont Cheese Soup (1957)

  • 1/2 cup celery
  • 1/2 cup carrots
  • 1/2 cup onion
  • 1/2 cup green pepper
  • 2 cups chicken stock
  • 6 tbspns butter
  • 6 tbspns flour
  • 3 cups milk and 1 cup cream
  • 1 cup grated Vermont cheese
  • Salt and pepper
  • Pinch of mixed herbs
Cook vegetables gently in 1/4 cup butter until the onion is tender and pale in color. The add 2 cups chicken stock and let it simmer.

While the vegetables are cooking, make a sauce by melting the remaining butter, then blend in the flour. Reduce heat, and blend in milk and cream. Add cheese and seasonings, to taste.

The vegetables should not be mushy, but slightly crisp so by the time the sauce is ready, you may put the two mixtures together in your best Dutch or Swedish enameled iron dish to heat. Stir and serve.

In corn season, add just before serving a cup of corn cut from ears cooked 10 minutes. 

More "Lost" Vermont Recipes
Vermont Maple Caramels (1936)
Vermont Baked Beans with Maple Sugar (1939)

(Origin - "Mrs Appleyard's Summer Kitchen" by Louise Andrews Kent and Elizabeth Kent Gay, originally published in 1957, republished in 1974. Mrs Appleyard books are "enchanting combinations of family sage, tart humor, practical advice, and remarkable recipes for memorable meals and dishes.") 

Hershey's Chocolate Butterscotch Pie (1934)

  • 3/4 cupful, brown sugar, packed
  • 1/3 cupful all-purpose flour
  • 1/2 tspn salt
  • 2-1/2 cupfuls milk
  • 6 tbspns Hershey's chocolate-flavored syrup
  • 2 egg yolks, well beaten
  • 2 tbspns butter
  • 1/2 tspn vanilla
  • 9-inch pie shell, baked
Thoroughly combine sugar, flour, and salt. Stir in the milk, chocolate syrup, and beaten egg yolks.

Cook over medium heat until thick, stirring constantly. Remove from fire, and blend in butter and vanilla.

Pour into a baked pie shell, and cool. Chill in refrigerator. serve with sweetened whipped cream, if desired. 

More "Lost" Chocolate Pie Recipes
Farmer's Chocolate Peanut Pie (1965)
Chocolate Bourbon Cream Pie (1983)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)