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)


Salmon Souffle Quiche (1976)

  • 1 pastry shell
  • 8 oz salmon, fresh or canned
  • 3 eggs, separated
  • 1/2 cup heavy cream
  • 1 cup small-curd cottage cheese
  • 1 tspn lemon juice
  • 1 tbspn chopped chives
  • 1/2 tspn salt
  • 1/2 tspn black pepper
Garnish with:
  • 2 stuffed ripe green olives, thinly sliced
  • 2 stuffed ripe black olives, thinly sliced
  • Several sprigs of parsley
  • Sprinkling of paprika
Put the salmon into a large mixing bowl, break up, and beat with a heavy wire whisk until smooth.  Slowly beat in the cottage cheese, egg yolks. cream, salt, pepper, chives, and lemon juice.  Blend until smooth. In a separate bowl, beat the egg whites until stiff, and fold into the salmon mixture. 

Set the pastry shell on a cookie sheet and carefully pour in the salmon-custard mixture. Preheat oven to 400 degrees.  Bake on the center shelf of the over for 35 to 40 minutes, or until the top is puffed up and browned, and a knife inserted in the center of the custard comes out clean.  Remove from oven, and carefully slide onto a wire rack for 5 to 10 minutes to let custard set. Garnish and serve hot.

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

More Quiche Recipes

Quiche Alsace Lorraine (1976)


Monday, May 11, 2015

Corn Cake, a Recipe in Poetry (1904)

"Two cups Indian meal, one cup wheat,
One cup sour milk, one cup sweet,
Half a cup of molasses, too,
Half a cup of sugar add thereto,
With one spoon of butter new.
Salt and soda each a spoon;
Mix it quickly and bake it soon.
Then you'll have corn bread complete,
Best of all corn bread you'll meet.
It will make you boy's eyes shine
If he's like that boy of mine.
If you have a dozen boys
To increase your household joys,
Double then this rule I would
And you'll have two corn cakes good.
And when you've nothing nice for tea,
This the very thing will be.
All the men that I have seen
Say it is of all cakes queen.
On Tyndall cam explain
The links between cornbread and brain.
Get a husband what he likes
And save a hundred household strikes."

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was by Ada F. Freeman, Lake Bomoseen, 1904.) 

Rabbit Baked in Milk (1933)

  • 1 rabbit, disjointed
  • 3 strips bacon
  • 1/2 cup flour
  • 1 tspn salt
  • 1 tspn sage
  • 1/2 tspn black pepper
  • Fat for frying
  • 3 cups white sauce
Roll the pieces of rabbit in a mixture of the flour, sage, salt, and pepper, and brown nicely all over in 3 or 4 tablespoonfuls of hot fat.

Put into a casserole, pour well-seasoned white sauce around it, and lay the bacon strip over the top.  Bake slowly (at 325 degrees) for 2 hours, or until meat is very tender.  
(Origin - "Sunset All-Western Cook Book" by Genevieve A. Callahan, published by Stanford University Press, 1933.)

More Rabbit Recipes

Barbecued Rabbit (1935)

Gingered Rabbit Casserole (1938)


Saturday, May 9, 2015

Fig Frosting for Cakes (1919)

"One cup of confectioners' sugar, one egg white, one teaspoon flavoring extract (fig or vanilla), and one-half teaspoon of lemon juice.

"Mix ingredients, and mix until thick. Add one cup of figs which have been boiled in one-half cup of water until tender, and chopped until fine."

(Origin - "The J.C. Forkner Fig-Gardens Recipes - How to Serve Figs in the Home" by J.C. Forkner, 1919. Fresno, California)

More "Fig-Garden Recipes"

Fig and Date Sweets with Walnuts (1919)


Banana Foster Flambe (1980)

  • 4 scoops coffee or vanilla ice cream
  • 1/3 cup rum
  • 1/4 cup butter
  • 1/4 cup light brown sugar
  • 1/4 cup Sun-Maid seedless raisins
  • 2 firm, ripe bananas, sliced
  • 1/4 tspn cinnamon
  • 4 maraschino cherries, with stems
Place the ice cream in individual heat-proof dishes or a large heat-proof casserole.  Melt the butter and sugar in an 8-inch skillet and add the raisins and cinnamon.  Cook over moderate heat for 1 minute.

Add the banana slices and cook 2 minutes, basting with the sauce. Add the rum.  when rum is warmed, removed the skillet from the burner and ignite the rum with a long match.  

Continue to baste the bananas until the flame dies.  Spoon the raisin-banana sauce over the ice cream and serve decorated with cherries. Serves 4.

(Origin - "The Sun-Maid Cookbook" by Sun-Maid Growers of California, 1980.)

More Flambe Recipes

Apple Charlotte Flambe (1963)


Thursday, April 23, 2015

Sponge Bread with Olive Oil (1720)

  • 5 cups sifted unbleached flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup raw sugar or light brown sugar
  • 2 tbspns olive oil
  • 1 1/2 tspns salt
  • 2 cups warm water
  • 2 packages active dry yeast, softened in 1/2 cup warm water
Combine softened yeast, raw sugar, warm water, and 2 cups of the unbleached flour in a large bowl, and beat until smooth.  Cover with a cloth, set in a warm spot, and let rise about 30 minutes until very light and spongy.

Stir in salt and olive oil, then mix in whole wheat flour and 2 1/2 cups unbleached flour.  Again cover with cloth, set in a warm spot, and let rise until doubled in bulk, about 45 minutes.  

Turn out on a very well-floured board (dough will be soft and sticky), and knead in about 1/2 to 3/4 cup unbleached flour until dough is elastic and no longer sticky.  Knead vigorously about 10 minutes, flouring the board and your hands as necessary.

Divide dough in half, knead each half about 25 to 30 times, then shape into round loaves about 5 inches across.  Place in greased layer cake pans, cover with cloth, and let rise in a warm spot until doubled in bulk, about 45 minutes.  

Bake in hot over (400 degrees) about 30 minutes until richly browned and loaves give hollow sound when thumped with your finders.  Remove from pans and let cool on wire racks at least 10 minutes, then cut into wedges and serve.  Make 2 loaves.

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from Historic St. Augustine in St. Augustine, Florida, in existence from 1565 to 1821, when Florida joined the United States.)

Also from "America's Restored Villages"

Parsnips Stewed in Dark Beer (1627)


Fried Pork Balls (1935)

"Chop an equal part of cold boiled potatoes and salt pork.  Cold boiled ham may be used in place of salt pork.

"Mix and season with pepper and wet with eggs.   Roll with flour and fry until brown."

(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 Viola Patterson of Los Angeles.) 

More Recipes from My Grandmother's Collection

Honey Sweet Potatoes with Corn Flakes (1946)

  • 6 medium sweet potatoes
  • 1/2 cup honey
  • 1 cup Corn Flake crumbs
  • 2 tbspns butter
  • 1 tspn salt
Scrub sweet potatoes thoroughly and cook in boiling water until tender.  Peel and cut in slices 12-inch thick.

Dips sweet potato slices in honey and roll in salted Corn Flake crumbs.  Place in greased baking dish and dot with butter.

Bake in hot oven, 425 degrees, about 25 minutes.  Serves six.

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

More "Secrets from Pocono Kitchens"

Banana Fritters with Lemon (1946)

Hot Dandelion Dressing with Bacon (1946)


Monday, April 13, 2015

New Orleans Flaming Rum Omelette (1975)

  • 4 large eggs
  • 2 tbspns milk
  • 3 tbspns plus 2 tspns sugar
  • 1/2 cup rum
  • 3 tbspns butter
  • 1/4 tspn salt
  • 1/4 tspn white pepper
In a mixing bowl, combine the eggs, milk, salt, pepper, and 3 tablespoons sugar, and beat with a wire whisk until thoroughly mixed and airy.  

In a 10-inch omelette pan, melt the butter until it begins to sizzle, then pour in the egg mixture. Cook over high heat for 1 minute, then lower the heat to medium.  Keep tilting the omelette pan from side to side with a circular motion to keep the omelette from sticking.  

Cook until the top is no longer wet, then sprinkle with 2 teaspoons sugar.  Pass the pan under a preheated broiler for about 30 seconds to caramelize the sugar.

Heat the rum in a small pan until it bubbles. Pour it over the omelette and ignite, then spoon the burning rum over the omelette until the flame dies out.  Divide in half and serve immediately, with the liquid from the pan poured over.  Serves 2.  

"This fluffy pancake-style flamed dessert is an old Creole favorite."

(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.")

Macaroni and Cheese with Wine (1963)

  • 2 cups uncooked macaroni
  • 2 tbspns softened butter
  • 1 1/2 cups sharp Cheddar cheese, cubed
  • 1 1/2 cups rich milk or thin cream
  • 1/2 cup California Sauterne or other white dinner wine
  • 2 eggs, beaten
  • 2 to 3 tbspns chopped green chiles
  • 1/2 tspn dry mustard
  • 1/2 tspn salt
  • 1/2 cup bread crumbs mixed with 2 tbspns melted butter
Combine all ingredients except bread crumbs. Mix well.

Place in buttered 1 1/2-quart baking dish. Sprinkle with butter crumbs.  Bake, covered, in a moderate oven (350 degrees) for 40 to 50 minutes.

Let stand 5 to 10 minutes before serving, to thicken liquid in casserole. Serves 6. 

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Ted Yamada of American Society of Enologists in Anaheim, California.)

You also might enjoy:

Macaroni Cheese Souffle De Luxe (1936)


Sherry Chicken (1965)

  • 2 frying chickens, cut in serving pieces
  • 1 cup California Dry Sherry
  • 1 medium green pepper, chopped
  • 1 cup parsley, chopped
  • 5 green onions, chopped
  • 1 large onion. chopped
  • Olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup sifted flour
  • 1 1/2 tspns salt
  • 1/4 tspn pepper
  • 1/4 tspn oregano
In a strong paper bag,  mix cheese, flour, salt, pepper and oregano.  Add chicken pieces, and shake well.  Fry chicken in olive oil until golden brown.

Place a layer of chicken in roasting pan.  Mix green pepper, parsley, and onions, and spread part of mixture over chicken in pan.  Add more chicken; cover with more of vegetable mixture.    Continue until all chicken and vegetables are used. 

Pour sherry over all. Cover and bake in slow oven (300 degrees) for 1 hour or until tender. 

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Joseph Ghianda of Ghianda's Winery in Oroville, California.) 

More Sherry Recipes

Shrimp Richert in Sherry (1965)

Pistachio Rice Pilaf in Sherry (1954)

Halibut Portuguesa in Sherry (1965)


Farmer's Apricot Pecan Candy (1970)

  • 1 lb confectioners sugar
  • 6 tbspns melted butter
  • 2 tbspns orange juice
  • 1/2 tspn vanilla
  • 1 cup chopped pecans or walnuts
  • 1 11-oz package of dried apricots, ground (about 1 1/2 cup)
Combine sugar, butter, orange juice and vanilla.  Add apricots.  Mix, then knead in a bowl until ingredients are well mixed.

Form into 1-inch balls. Roll in chopped pecans or walnuts. Store in refrigerator or freezer in covered container.  Flavor improves with storage.  Makes six dozen candies.

If you like, you can omit the chopped nuts, and roll the candy balls in 1 1/2 cups shredded coconut.

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

More from "Homemade Candy"

Sunday, March 29, 2015

Parsnips Stewed in Dark Beer (1627)

  • 1 lb parsnips, peeled and cut in 2-inch chunks (halve the thick chunks from the top of the parsnips lengthwise so that they willk cook tender in about the same time as the thinner root ends)
  • 1 cup dark beer or stout
  • A 1-inch piece of stick cinnamon
  • 2 large blades of mace
  • 3 whole cloves
  • Pinch of salt
  • Pinch of pepper
Place all ingredients in a heavy, medium-size saucepan and simmer, covered, 30 to 35 minutes until you can pierce parsnips easily with a fork. Turn heat to low and simmer, uncovered, 10 to 15 minutes longer until the beer or stout has thickened into a glaze.  

Remove cinnamon, mace, and cloves, and serve parsnips hot as an accompaniment to roast fowl, ham, or pork.

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from the Plimouth Plantation in Plymouth, Massachusetts, in existence from 1627 to 1691.)