Monday, September 26, 2016

Classic Skillet Custard Corn Bread (1963)

  • 2 tbspns butter
  • 1-1/3 cups yellow corn meal
  • 1/3 cup sifted all-purpose flour
  • 1 tspn baking soda
  • 3-1/2 tbspns granulated sugar
  • 1-1/4 tspn salt
  • 1 cup buttermilk
  • 2 eggs, unbeaten
  • 2 cups milk
Start heating oven to 400 degrees.  Heat butter in 9-inch skillet.  

Meanwhile, into bowl, sift corn meal, flour, baking soda, sugar, and salt.  Stir in 1 cup of milk and eggs, then 1 cup of buttermilk.    Pour mixture into skillet.  Then pour 1 cup of milk over top of the corn mixture.  Do not stir.   Bake for 35 minutes.

Serve hot from skillet, cut into wedges, with lump of butter per wedge. Corn bread will have a layer of custard. Eat with fork.  Serves 6.

(Can also be served with tart jam or syrup.)

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

More "Lost" Bread Recipes

French Roast Sherry Chicken with Pecans (1941)

  • 1 roasting chicken, 3-1/2 to 4 lbs
  • 1 cup Sherry
  • 1-1/2 cup crushed tomatoes
  • 1/2 cup chopped celery
  • 2 medium-sized onions, sliced
  • 2 cups mashed potatoes
  • 2 tbspns melted butter
  • 1 clove garlic, crushed
  • 1 tbspn chopped parsley
  • 1/2 cup seedless raisins
  • 1/2 cup chopped pecans
  • Pinch of thyme
  • Salt and pepper
Rub the chicken well inside and out with crushed clove or garlic. Place in covered dish with 1/2 cup Sherry, add water to half cover, and simmer, covered, for 2 to 3 hours or until chicken is tender. add 1/2 teaspoon salt per pound after the first hour. Remove the chicken.

Mix mashed potatoes, melted butter, raisins, pecans, and thyme, season to taste, and stuff chicken with mixture.  Sew up, place in casserole, and brown in moderately hot oven (375 to 400 degrees). 

Add tomatoes, celery, onions, and parsley to liquid in which chicken was cooked, and boil until onion and celery  are tender.  Serve in separate dish.  Pour 1/2 cup Sherry over chicken just before serving.  Serves 6.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Wine Recipes
Avocado Crab Quiche with White Wine (1976)

Hawaiian Pineapple French Toast (1941)

  • 2 eggs
  • 2/3 cup pineapple juice
  • 6 slices white bread
  • 4 tbspns butter
  • 3 slices pineapple, heated
  • 1/2 tspn cinnamon
  • 2 tbspns sugar
  • Dash of salt
Beat eggs until light.  Add salt, cinnamon, sugar, and pineapple juice, and beat thoroughly.

Soak the bread well in this mixture. Saute the bread in the butter, which has been melted in a heavy skillet, until nicely browned on both sides.

Serve hot with half-slice of warmed pineapple on each piece of French toast.  Serves 3 to 5.

(Origin - "The Modern Family Cook Book" by Meta Givens, 1943.)

Other "Lost" Tropical Recipes
Hawaiian Pineapple Cake (1980)

Monday, September 12, 2016

New Orleans Bourbon Bread Pudding (1984)

  • 1 loaf French bread (1-1/2 feet long)
  • 1 quart milk
  • 3 eggs, beaten
  • 2 cups sugar
  • 2 tbspns vanilla
  • 1 tspn cinnamon
  • 1 cup raisins
  • 3 tbspns butter
  • Bourbon sauce (see below)
Preheat oven to 375 degrees.  In a large bowl, break bread into bite-sized pieces.  Cover with milk combined with sugar and beaten eggs,  and soak for 1 hour. Stir in vanilla, cinnamon, and raisins.  Melt butter in a 13x9x2 baking dish, tilting to coat all sides.  Pour in bread pudding and bake 1 hour.

Bourbon Sauce for Bread Pudding
  • 1 stick butter
  • 1 cup sugar
  • 1/4 to 1/2 cup Bourbon
  • 1 egg, beaten
In top of a double boiler, melt butter and sugar. Gradually whisk egg. Cool slightly. Add Bourbon. If serving right away, our warm sauce over bread pudding. If not, warm sauce slightly before serving and serve in sauce boat.

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

More "Lost" New Orleans Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)


Classic Creamed Chicken a la King (1981)

  • 2 lbs cooked chicken, cut into bite-sized cubes
  • 3/4 cup melted butter
  • 1-1/4 cups flour
  • 2 cup chicken broth
  • 5 cups half-and-half
  • 1/4 cup green bell peppers, chopped
  • 1/4 cup red pimentos, chopped
  • Salt and pepper to taste
Pour melted butter into small pan and bring to low boil.  Add flour; stir approximately 1 minute or until flour starts to brown. Remove mixture from heat.
In a small pot, bring half-and-half and chicken broth to a boil.  Add flour/butter mixture and stir rapidly until sauce becomes very creamy and thick.  

Add chopped chicken, green peppers, pimentos, salt and pepper.  Cover and simmer 20 minutes.

Serve with hot biscuits and garnish with green peas.  Serves 10 to 12.  

(Origin - "Oregon's Good Taste" by the American Cancer Society, Oregon Division, 1981.)  

More "Lost" Chicken Casseroles

Hawaiian Coconut Mousse (1983)

  • 1 pint, half-and-half
  • 2 cups grated coconut
  • 1 cup sugar
  • 1/3 cup water
  • 1 tspn coconut extract
  • 1-1/2 pints whipping cream
  • 3 envelopes unflavored gelatin
In a saucepan, bring half-and-half to a boil. Dissolve gelatin in water.  Add gelatin mixture and sugar to half-and-half, cooking until sugar dissolves.

Cool and stir in coconut.  Best coconut extract and whipping cream until stiff.  Fold stiffened whipping cream into mixture, and pour into 8-cup mold.  

Chill until firm.  Serves 10. 

(Origin - "A Taste of Aloha - A Collection of Recipes from the Junior League of Honolulu", 1983.)

More "Lost" Coconut Recipes

Coconut Coffee Fudge (1949)


Tuesday, August 16, 2016

Vermont Maple Caramels (1936)

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cup maple syrup
  • 1/4 cup corn syrup
  • 1/2 cup heavy cream
  • 1/3 cup walnuts or pecans
  • 1 tbspn butter
  • 1/4 tspn salt
Cook the white and brown sugars,maple syrup, corn syrup, and heavy cream to 246 to 250 degrees, or until mixture forms firm ball when dropped into cold water.

Remove, add the butter, salt and nut meats, and pour into buttered pan. When cold. cut into squares, and wrap as caramels.  

(Origin - "Famous Recipes from the Vermont Hills" by the Cary Maple Sugar Company, 1936.)

Other "Lost" Candy Recipes

Farmer's Chocolate Caramels (1970)


Coconut Coffee Fudge (1949)

  • 3 cups sugar
  • 1/2 cup light cream or evaporated milk
  • 1 cup strong coffee
  • 2 tbspns corn syrup
  • 2 tbspns butter
  • 1/2 tspn vanilla
  • 3/4 cup shredded coconut
Combine sugar, cream, coffee, and corn syrup in saucepan, and bring to a boil, stirring constantly. Continue boiling and stirring until a small amount of mixture forms a soft ball in cold water (236 degrees).

Remove from heat.  Add butter and vanilla without stirring.  Cool to lukewarm (110 degrees). Then beat until mixture begins to thicken and loses its gloss.  At once, stir in the coconut.

Turn into greased 8x8x2-inch pan.  When cold, cut into squares.  Makes about 36 pieces.

(Origin - "Coconut Glamour Desserts" by General Foods Corporation, 1949.)

Other "Lost" Candy Recipes

Peppermint Cream Taffy (1924)

Toll House Caramel Corn Flake Ring (1948)


Wednesday, August 10, 2016

Hawaiian Preserved Figs with Lime (1920)

  • 10 lbs ripe figs
  • 5 lbs sugar
  • juice of 3 limes
  • grated peel of 1 lime
  • grated ginger root, small amount to taste
"Put the fruit in a preserving kettle, cover with cold water, and boil until tender, about 1 hour.   Take them out and lay on a sieve over night to drain.  

"In the morning, make syrup of the sugar by adding a very little water and setting it on the back of the stove till dissolved.

"Then put in the figs and boil about 20 minutes, adding the lime and ginger.  If the syrup is not thick enough, take out the fruit and boil the syrup until sufficiently thick."

(Origin - "Hawaiian Cook Book" compiled by the Woman's Society of the Central Union Church of Honolulu," 1920.) 

More "Lost" Fig Recipes

Fig and Date Sweets with Walnuts (1919)

Rum Expresso Mousse Cake (1983)

  • 5 tbspns rum
  • 1-1/4 cups strong expresso
  • 3 tbspns sugar
  • 1 16-oz pound cake (baked or bought)
  • 4 eggs, separated
  • 10 oz semisweet chocolate, chopped or chips
  • 1 tspn butter
  • 1 cup heavy cream 
  • 2 tspns rum (optional)
  • 1 tspn sugar
  • Walnuts or chocolate-covered coffee beans, for garnish
Line bottom and sides of a 9-inch springform pan with buttered waxed paper, extending it above the rim.

Combine rum, expresso, and 3 tablespoons of sugar.  Cut pound cake into 1-1/4 inch slices, and dip into rum-expresso mixture.  Places slices on bottom and along sides of the baking pan, reserving some slices for the top.

Beat egg yolks together with 1 teaspoon sugar until the yolks turn pale yellow. Melt 6 ounces of chocolate; mix into beaten egg yolks, and cool. Whip egg whites until they form stiff peaks.  Combine 1 tablespoon egg whites with yolks and chocolate; fold in remaining egg whites, and spoon over pound cake strips.  Cover with remaining pound cake strips dipped in rum-expresso mixture, and refrigerate overnight.

The following day, turn the pan over onto a flat serving platter, remove springform pan, carefully peeling off wax paper.  

To frost, melt remaining 4 ounces of chocolate with 1 teaspoon butter, and cover entire cake with a thin coat.  Refrigerate until chocolate hardens, about 45 minutes.  

Whip cream with rum, if desired, and decorate cake using a pastry bag fitted with a decorating tip.  Garnish with walnuts or chocolate-covered coffee beans.  Cut with serrated knife.  Serves 10.

(Origin - "The Seattle Classic Cookbook" by The Junior League of Seattle, 1983.)

More "Lost" Chocolate Cakes

Wednesday, August 3, 2016

New Orleans Oysters and Spaghetti (1984)

  • 1 package Vermicelli
  • 2 quarts oysters, drained
  • 1 cup olive oil
  • 4 cups green onions, chopped
  • 4 cups mushrooms, sliced
  • 1 cup fresh parsley, chopped
  • 2 sticks butter
  • 1/4 lb fresh Parmesan cheese, grated
  • 2 small cans anchovies
  • 1 tspn salt
  • 1 tspn pepper
In boiling, salted water, cook Vermicelli, al dente. Drain and keep warm over hot water.
In a Dutch oven, heat oil.  Saute mushrooms, oysters, and anchovies.  Cook until oysters begin to curl.  Remove from heat.  Season with salt and pepper, and keep warm.

In a large pot. melt butter. Add Vermicelli and Parmesan cheese. Mix well. Add oyster mixture, and toss with 2 large forks.  Serve immediately. Serves 8.

(Origin - "Jambalaya: The official cookbook of the 1984 Louisiana World Exposition," published by the Junior League of New Orleans.)  

Other "Lost" New Orleans Recipes

Feather Cake (1883)

  • 1 pound sugar
  • 1/4 pound butter
  • 1/2 pint milk in which dissolve 1 teaspoonful soda
  • 1 pound flour, well mixed with 2 teaspoonsful Cream of Tartar
  • 3 yolks of egg, beaten to a cream
  • 3 whites of egg, beaten to a snow
Cream the butter and sugar, stir in the milk (with soda), and beat well. Add one-third of the flour (with cream of tartar) and beat again.

Next, work in the beaten egg yolks, then the whites, and finally the rest of the flour, beating well after each successive addition of materials. When it is well mixed, smooth, and light, butter two medium size cake-pans, fill them, set into a moderate oven, and bake twenty to thirty minutes. 

"If well and deftly made, it will do honor to its name."

(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)

More "Lost" Recipes from "Ice Cream and Cakes," 1883

French Cake (1883)

Confederate Pound Cake (1883)


Blackberry Buttermilk Cake (1980)

  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups fresh or frozen blackberries, drained
  • 1 cup butter
  • 3 cups flour
  • 1 cup buttermilk
  • 1 tspn cinnamon
  • 1 tspn nutmeg
  • 1 tspn cloves, ground
  • 1 tspn baking powder
  • 1 tspn baking soda
Cream sugar and butter together.  Beat eggs, and add to creamed mixture.  Combine flour, spices, baking powder and soda.  Stir into creamed mixture alternately with buttermilk.

Carefully fold in blackberries.  Bake at 350 degrees in cake pan for 30 minutes.  (Raspberries can be substituted for blackberries.)

Cold Coffee Icing
  • 1 cup butter
  • 1 box (1 lb) confectioners sugar
  • 1 tspn vanilla
  • 3 (or more, as needed) tbspns cold coffee
Frost cake with icing made by beating the ingredients together until fluffy.

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)

More "Lost" Cake Recipes

Hawaiian Pineapple Cake (1980)

Monday, June 20, 2016

Farmer's Avocado Lemon Sherbet Ice Cream (1972)

  • 1/2 cup sugar
  • 1/2 cup milk
  • 2/3 cup mashed avocado
  • 1/4 cup lemon juice
  • 1/2 cup orange juice
  • 1/4 cup chopped pecans
  • 1 egg white, stiffly beaten
  • 1/8 tspn salt
  • 1 envelope unflavored gelatin
  • 2 tbspns water
Soften gelatin in water; dissolve over boiling water.  Dissolve sugar in milk.  Add avocado, salt, pecans and juices.  Stir in the gelatin.

Fold in beaten egg white.  Freeze, stirring occasionally.  Makes 4 to 6 servings.

(Be sure avocados are very ripe for this buttery, refreshing sherbet.)

(Origin - "Homemade Ice Cream and Cake" by Food Editors of the Farm Journal, 1972.)

Orange Galliano Liqueur Pie (1983)

  • 3/4 cup orange juice
  • 1/3 cup sugar
  • 1/4 tspn salt
  • 3 eggs, separated
  • 1/2 Galliano liqueur
  • 1 tbspn orange peel, grated
  • 1/4 tspn cream of tartar
  • 1/4 cup sugar
  • 1 cup heavy cream, whipped
  • 1/2 cup coconut toasted (optional)
  • 1 envelope gelatin
  • 1 9-inch pie shell, baked
Combine juice and gelatin in saucepan.  Add 1/3 cup sugar, salt and egg yolks, and stir to blend.  Cook over low heat, stirring constantly until gelatin is dissolved and mixture is hot but not boiling.  
Remove from heat.  Add Galliano and and orange peel, and stir well.  Chill until mixture starts to thicken.  Add cream of tartar to egg whites; beat to soft peak stage.  Gradually beat in 1/4 cup sugar until well mixed.  Fold in gelatin mixture; fold in half of whipped cream.  

Pour into pie crust and chill several hours. Spread with remaining whipped cream, and sprinkle with toasted coconut.  (Toast by spreading in pan, and baking at 375 degrees until golden brown.)

Chill several more hours.  Eight servings.

(Origin - "Thru the Grapevine - Finger Lakes Region Cookbook" by Junior League of Greater Elmira-Corning, New York, 1983.)

More "Lost" Boozy Pies