Monday, October 20, 2014

Raspberry Mousse (1962)

  • 2 cups fresh red raspberries
  • 1 cup milk
  • 4 egg yolks, slightly beaten
  • 1 tbspn red maraschino cherry syrup
  • 1/2 tspn vanilla
  • 2 cup heavy cream, whipped
  • 4 egg whites
  • Sauce of crushed, sweetened raspberries
  • Whipped cream and raspberries for garnish
In the top of a double boiler, combine milk with egg yolks and sugar. Cook over hot water, stirring constantly until the custard coats a spoon.  Remove from heat. Blend in vanilla and maraschino cherry syrup. Chill thoroughly.

Rub raspberries through a wire strainer.  Fold in whipped cream.  Beat egg whites until stiff but not dry, and fold in.

Turn into serving bowl.  Chill at least 4 hours.  Serve with a garnish of whipped cream, red raspberries, and an additional sauce of crushed and sweetened raspberries. Serves 10.

(Origin - "The Dinner Party Cook Book," a Sunset Book by the Sunset Editorial Staff, 1962.)

Escargots Bourguignonne (1974)

  • 3 dozen snails, canned
  • 3 dozen snail shells
  • 1/2 cup Sherry
  • 1/2 white wine
  • 1/2 cup butter
  • 1 clove garlic, minced
  • 1 tspn shallots, finely chopped
  • 1 tspn parsley, chopped
  • 1 tbspn lemon juice
  • 1 tbspns bread crumbs
Insert snails into shells, place in baking dish, and pour Sherry over them.

Melt butter, then add remaining ingredients.  Mix well and pour over snails.  Bake at 400 degrees for about 1 minutes. Serves 6.  

(Origin - "Soupcon - Seasonal Samplings from the Junior League of Chicago," 1974.) 

Another Recipe from "Soupcon"

Quaker Dutch Apple Cake (1954)

  • 6 to 7 apples
  • 1/2 cup and 2 tbspns sugar
  • 1 tspn cinnamon
  • 1/4 to 1/2 cup chopped nuts
  • 1 cup sifted flour
  • 1/2 cup milk
  • 1/2 cup butter
  • 2 tspns baking powder
  • 1 egg
  • 1/2 tspn salt
Sift together flour, baking powder, salt, and 1/2 cup sugar. Cut in butter.  Beat together egg and milk, stirring quickly until dry ingredients are thoroughly moistened.  

Spread batter evenly in greased pan.  Peel apples, chop, and place close together on batter.  Mix cinnamon and 2 tablespoons sugar, and dust over apples.  Sprinkle with nuts. 

Cover pan and bake 15 minutes.  Uncover and bake at 325 degrees until apples are done. Serve hot, topped with whipped cream.

(Origin - "The Quaker Cook Book" by the Women's Auxiliary of the High Point Friends Meeting of HIgh Point, North Carolina, 1954.)

Other Recipes from "The Quaker Cook Book"

Tuesday, October 14, 2014

New Orleans Oysters A La Poulette (1932)

Put 1 heaping tablespoon of butter into a saucepan, and, when hot, stir in  the same measurement of flour.  Before it colors, add the liquor from 1 pint of oysters, 1/2 teaspoon of onion juice, and salt and pepper to taste. 

Let boil, and stir in 1 cup of cream and the beaten yolk of an egg.  Now remove saucepan from fire, and set over boiling water.  Put in 1 pint of oysters.  

When the oysters become plump, serve on buttered toast.  Squeeze a drop of lemon juice on each serving, and garnish with minced parsley.  

A slice of broiled ham laid on the toast before serving the oysters is a delightful addition.

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

Other Oyster Recipes

Oysters in Champagne (1965)

Cream of Oyster Soup (1965)


Golden Spice Cake (1883)

  • 1 lb butter
  • 1 lb granulated sugar
  • 8 eggs
  • 1 lb flour
  • 2 tbspns ginger
  • 2 tspns cinnamon
  • 1/2 nutmeg, grated
  • 2 tspns caraway seeds
  • 1 tspn fennel seeds
Cream the butter and sugar. Beat the egg whites and yolks separately, the mix them and beat well together.

Into the butter and sugar. stir the spices, and then the eggs, alternately with flour, first mixed with the seeds.  work it to the consistency of a pound cake dough, thinning it with milk if required.

Pour into buttered pan, to the depth of an inch, and sprinkle with sugar.  Bake in a moderate oven. Without the seeds, you have a Golden Ginger Cake.

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)

Also from "Ice Cream and Cakes"

Moonlight Cake (1883)


Steak Diane (1965)

  • 4 sirloin steaks,  6 oz each
  • 4 tbspns shallots, chopped
  • 8 tbspns butter
  • 2 tbspns Worcestershire sauce
  • Parsley, chopped
  • Salt and freshly ground black pepper
1. Put 4 sirloin steaks, each about 6 ounces, between pieces of wax paper, and pound to 1/3-inch thickness.

2. Heat 2 tablespoons butter in a small saucepan.

3. To saucepan, add 4 tablespoons finely chopped shallots, and cook until shallots are lightly browned. Add 2 tablespoons of Worcestershire sauce, and heat to bubbling. Keep the sauce hot.

4. In a 12-inch skillet, heat 6 tablespoons of butter. when the butter begins to brown, add steaks and cook for 3 minutes.  Turn and cook for 2 to 3 minutes longer, or until done to taste.

5. Transfer to a serving dish, and sprinkle generously with salt and pepper. Spread the shallot sauce over the steaks, and sprinkle with chopped parsley.  Serves 4. 

(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965.  Recipe was by The Whitehall Club in Chicago.) 

Thursday, October 9, 2014

Leg of Lamb in Marsala Wine (1965)

  • 1 6-8-lb leg of lamb
  • 1 cup California Marsala wine
  • 1 small onion
  • 1 clove garlic
  • 2 tspns salt
  • 1/2 tspn freshly ground black pepper
  • 1/2 tspn marjoram
  • 1 sprig fresh rosemary
Cut 5 or 6 deep gashes, crosswise, in leg of lamb, to the bone.  With mortar and pestle, grind the onion, garlic, pepper and salt.  Add marjoram and rosemary; crush.  Moisten with a little Marsala wine.

Stuff mixture into gashes.  Distribute evenly, and rub in.  Bake in slow oven (300 degrees) about 30 to 35 minutes per pound.  

After the first 2 hours, baste every 30 minutes with remaining Marsala wine.  Serves 6 to 8.  

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Paul U. Frei of Italian Swiss Colony in Asti, California.) 

Another Marsala Wine Recipe

Salmon a La Marsala Wine (1965)


Farmer's Chocolate Caramels (1970)

  • 3 squares, unsweetened chocolate
  • 1 cup light cream
  • 2 1/2 cups white  sugar
  • 1 cup butter
  • 1 cup light corn syrup
  • 1 1/2 oz paraffin, cut into small pieces
Combine all ingredients in a 4-qt sauce pan. Stir and cook over medium heat until sugar is dissolved, and butter and paraffin melted.
Reduce heat to low and cook stirring occasionally, until mixture reaches 240 degrees. This will take about 30 minutes.

Continue to cook, stirring constantly and vigorously to prevent scorching, to the firm-ball stage (abut 248 degrees).  The entire cooking period will be 50 to 60 minutes.

Remove from heat at once, and pour into a lightly buttered 9-inch square pan.  When candy starts to firm, mark in 3/4-inch strips with a knife.  When candy is cool and firm, cut in strips with knife.  Remove strips from pan, one at a time. Place on a cutting board and with sharp knife, cut in squares or rectangles.  

Wrap individually in wax paper.  Makes about 10 dozen chocolate caramels, or 2 1/4 lbs.

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

Quaker Cauliflower with Cheese (1954)

  • 1 medium cauliflower
  • 1 cup julienne carrots
  • 2 cups hot milk
  • 1 cup grated cheddar cheese (sharp)
  • 2 tbspns butter
  • Bread crumbs, browned and buttered
  • 1 tspn flour
  • Salt and pepper to taste
Cook cauliflower in boiled milk until tender, about 12 minutes. Cook carrots in small amount of salted water until tender.  

Make cheese sauce by melting butter in a sauce pan, adding flour, salt, pepper, and milk from cooking the cauliflower. Stir well until thickened.  

Place cauliflower in center of shallow baking dish, and place carrots around sides. Pour on cheese sauce, cover with bread crumbs, and place in hot oven for a few minutes. Serve immediately.

(Origin - "The Quaker Cook Book" by the Women's Auxiliary of the High Point Friends Meeting of HIgh Point, North Carolina, 1954.)

Other Recipes from "The Quaker Cook Book"

Quaker Pear Relish (1954)

Quaker Mince Meat for Pies (1954)


Tuesday, October 7, 2014

New Orleans Eggplant Au Gratin with Bacon (1975)

  • 1/2 lb lean sliced bacon
  • 1 medium eggplant, peeled and sliced 1/3-inch thick
  • 1/2 lb Swiss cheese, julienned
  • 1 large onion, thinly sliced
  • 1 tbspn fresh parsley, finely minced
  • 1 tspn dried marjoram
  • 3/4 tspn freshly ground black pepper
  • 1/2 tspn salt
  • 1/3 cup hot water
Put the bacon slices flat in a large heavy skillet. Turn the heat to low, then raise to medium after a few minutes.  When the bacon barely begins to turn brown, place the eggplant slices between the pieces of bacon, and cook slowly over low heat.
Add the onion, parsley, marjoram, pepper, and salt.  Raise the heat to high, and pour the hot water slowly into the skillet, around the sides.  (Don't pour it over the eggplant and bacon.) 

Quickly cover the skillet tightly, and lower the heat to medium.  Simmer for 20 minutes, or until the onions are tender, uncovering frequently to stir.  Meanwhile, preheat the broiler.  

Spoon the contents of the skillet evenly into 4 individual flameproof ramekins.  Place strips of Swiss cheese in a spoke-design on top of each ramekin.  Put the ramekins under the broiler about 4 to 5 inches from the heat.  Glaze until the cheese is melted and lightly browned, about 10 minutes.  Serves 4.

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

Another Recipe from "The New Orleans Cookbook"

New Orleans Chicken Maquechoux in Cream (1975)



Curried, Lemony Cream of Chicken Soup (1960)

  • 2 cups rich chicken stock
  • 2 cups whipping cream
  • 3 egg yolks
  • Juice of 1 lemon
  • 2 tbspns butter
  • 1 tbspn curry powder
  • 1/4 cup minced onion
  • 1 large apple, finely diced
  • Salt and pepper to taste
Cook onion in butter until wilted.  Stir in curry, and then chicken stock.  Simmer for 5 minutes, add cream, and bring to a boil.  Beat the egg yolks slightly, and beat 1/2 cup of hot stock into them slowly.  
Combine mixtures, and cook gently until thickened, but do not boil.  Season with salt and pepper.  Serve garnished with the diced apple that has been soaked in lemon juice.

May be served hot or chilled. Serves 6.  

(Origin - "The Sunset Cook Book: Food with a Gourmet Touch" by editors and consultants of Sunset Magazine. Published by Lane Book Company, 1960.) 

German Lemon Coffee Cake (1906)

  • 1 1/2 cupfuls flour
  • Juice and grated rind, 1/2 lemon
  • 1 cupful sugar
  • 1 egg
  • 1 tbspn butter
  • 1 tspn baking power
  • Chopped nuts
  • Cinnamon
  • Sugar
  • Butter
Mix thoroughly 1 1/2 cupfuls flour, 1 cupful sugar, 1 1 cupful milk, 1 heaping teaspoonful baking powder, and the juice and grated rind of 1/2 lemon.
Spread the dough in a shallow buttered baking-pan. Sprinkle with chopped nuts, sugar, cinnamon, and dots of butter.

Bake until brown and crisp. Cut in squares, and serve piping hot.

(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.)

Other 1906 Coffee Cake Recipes

Thursday, October 2, 2014

Cream of Oyster Soup (1965)

  • 2 dozen fresh oysters
  • 1 cup cream
  • 5 tbspns butter
  • 6 tbspns flour
  • 1 cup water
  • 1/2 tspn Tabasco sauce
  • Salt and pepper to taste
Open the fresh oysters, being careful to retain all the liquor from the oysters (about 2 cups).
Put oysters and liquor into a saucepan, and add 1 cup of water.  Bring liquid to a simmer, and cook until edges of oysters curl, about 1 minute.

In a separate saucepan, melt 5 tablespoons of butter, then stir in 6 tablespoons of flour. Gradually stir in the hot oyster liquor and cook, stirring until sauce is smooth and thick. Cook over low heat for 30 minutes, stirring occasionally.   

In a separate saucepan, heat 1 cup of cream to simmering.  Add hot cream and the oysters to the sauce, and season to taste with Tabasco sauce, salt and pepper.  Serves 4.

(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965.  Recipe was by Antoine's in New Orleans.) 

Related Recipes

Tuesday, September 30, 2014

Oysters in Champagne (1965)

  • 3 dozen oysters, cleaned and shucked
  • 2 cups California champagne
  • 1/2 cup butter
  • 1/2 cup toasted bread crumbs
  • 1 tbspn minced parsley
  • Salt and pepper
Place oysters in large, shallow baking pan in which butter has been melted.  Baste oysters with melted butter.  Sprinkle with bread crumbs, parsley, salt and pepper.  Pour in champagne.

Heat slowly in oven until oysters become plump and the edges fluted and crinkly.  Be sure you don't let it boil.  

Serve at once on slices of toasted, buttered French bread with a green salad, and the rest of that bottle of champagne.  Serves 4 to 6.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Marjorie Riley of The Christian Brothers in Napa, California.) 

Sole with Grapes in White Wine (1961)

  • 1 lb of small sole filets
  • 1/2 cup dry white wine
  • 1/2 up seedless green grapes, cut in half
  • 1 tbspn lemon juice
  • 1 tspn chervil
  • 1/4 cup butter
  • 1/2 tspn salt
  • 1/2 tspn grated lemon peel
  • Paprika and cayenne pepper to taste
Melt butter in heavy frying pan.  Add filets and cook for about 5 minutes or until very lightly browned. Turn carefully with spatula.  

Sprinkle filets with salt, lemon, and cayenne. Pour wine over fish, and cook until done.  With spatula, lift sole out to serving dishes or platter.  Sprinkle with paprika.  

To sauce remaining in the pan, add grapes, lemon peel,and chervil.Bring sauce to boil and simmer for a few minutes until grapes are hot.  Pur over filets and serve at once. Serves up to 4.  

(Origin - "The Spice Islands Cookbook" by the Spice Islands Home Economics Staff.  Published by the Lane Book Company, 1961. Aside: Lane Book Company of Menlo Park, CA also published Sunset magazine and Sunset cookbooks.)