Wednesday, February 15, 2017

New Orleans Bouillabaisse with White Wine (1891)

Bouillabaisse:
  • 6 slices red snapper
  • 6 slices redfish
  • 3 cloves garlic, minced
  • 3 sprigs thyme, chopped or 1 tspn dried thyme
  • 3 sprigs parsley, chopped
  • 3 bay leaves, crushed
  • 1 tspn allspice
  • 2 tbspns olive oil
  • 3 mild onions, chopped
  • 2 cups dry white wine
  • 6 large ripe tomatoes, fresh or canned
  • 1/2 lemon, thinly sliced
  • 1/4 tspn saffron
  • Salt and pepper
  • Cayenne
  • 12 slices, French bread
  • 1/2 stick butter
Court bouillon:
  • Head of red snapper
  • 1-1/2 qts boiling mater
  • 1 onion, sliced
  • Bunch of herbs (thyme, parsley, bay leaf)
To make the court bouillon:  Place the red snapper head in boiling water with the bunch of herbs and sliced onion.  Cook over a low heat, uncovered, until liquid is reduced to about 1 pint.  Strain and set aside liquid.

To make the Bouillabaisse: Sprinkle the slices of red snapper and redfish with salt, pepper, and cayenne.  Combine garlic, thyme, parsley, bay leaves, and all spice, and sprinkle ovef fish slices.  Let stand for 30 minutes to permeate the fish.  

Heat olive oil in a large heavy kettle, add chopped onion, and cook over a low heat until limp.  Lay fish slices on top (do not overlap), cover, and cook slowly for 5 minutes.  Turn slices, and cook for another 5 minutes.  Carefully transfer fish to a platter.  

Add wine to kettle, then add the tomatoes (sliced, if fresh ones are used), lemon slices, and court bouillon set aside.  Cook, uncovered, until liquid is reduced by half.  Return fish slices to the liquid, and simmer gently for 5 minutes.  

Meanwhile, dissolve saffron in a little of the hot liquid from the kettle. Set aside.  Saute slices of French bread in melted butter, and place on a large, deep serving dish.  Put a slice of fish on top of each piece of bread, and spread the saffron mixture over the fish.  Pour hot broth over all , and serve immediately.  Serves 12.

Variation Note - To the simmering bouillon, add 1/2 pounds large uncooked shrimp and 1 pound lobster tails. Cook 5 minutes, then remove from liquid. Set shrimp aside. Do the same with lobster tails. Unshell after cooking.  Cut lobster meat into small pieces. In a separate pan, steam open a dozen cherry stone clams and 1/2 pound mussels. Before serving the Bouillabaisse, add shrimp and lobster to liquid. Place clams and mussels in the serving dish with the slices of sauteed bread.

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

More "Lost" New Orleans Recipes

New Orleans Sweet Potato Pone (1932)


Tuesday, February 7, 2017

Curried Turkey Salad with Cashews (1987)

  • 1 6-to-8 lb turkey breast, fresh or thawed
  • 2 tbspns unsalted butter, softened
  • 1-1/4 cup mayonnaise
  • 3/4 cup plain yogurt
  • 2 tbspns curry powder
  • 1/3 cup Major Grey's chutney
  • 1 cup chopped scallion
  • 2 cups chopped celery
  • 2 cups seedless red grapes halved if large
For garnish:
  • 1 cup cashews, toasted lightly
  • Honeydew and cantaloupe wedges, peeled
  • Small clusters of seedless red grapes
Rub the turkey breast with butter, sprinkle with salt and pepper to taste.  Roast it on a rack set in a roasting pan in pre-heated 325 degree oven, for 2 hours to 2 hours, 40 minutes, until a meat thermometer registers 165 degrees. Transfer turkey to a cutting board for cooling.

In a large bowl, whisk together the mayonnaise, yogurt, curry powder, and chutney until the dressing is well combined.  Discard the skin of the turkey, cut the meat into 3/4-inch pieces, and discard the bones.  

Add turkey to the dressing mixture, and add the scallions, celery, and grapes. Toss the salad until combined well.  

Mound the salad on a chilled large platter, sprinkle it with cashews, and garnish the platter with melon wedges and small grape clusters.

(Origin - "Gourmet Magazine," July 1987.)

More "Lost" Salads

Hot Dandelion Dressing with Bacon (1946)


Winter Tomato Soup with White Wine (1962)

  • 1/2 cup chopped celery
  • 2 tbspns butter
  • 1 lb stewed tomatoes
  • 10 oz chicken broth or consomme
  • 1/2 cup dry white table wine
  • 3 tbspns chopped green onion
  • 1 tbspn lemon juice
  • 1 tbspn cornstarch, blended with 1/2 cup water
  • Dash of curry powder, to taste
  • Cheese croutons (optional)
Saute the celery in butter until tender, about 5 minutes. Add all remaining ingredients (except croutons); blend well.

Simmer for 20 minutes, stirring occasionally. Garnish with cheese croutons. Makes 6 servings.

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

More "Lost" Soups

Curried, Lemony Cream of Chicken Soup (1960)





Classic Fudge Cake ( 1967)

  • 2 squares unsweetened chocolate
  • 1 cup boiling water
  • 2 tbspns, vegetable oil
  • 1 cup sugar
  • 1 egg
  • 1-1/2 cups flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1 tspn vanilla
  • ice cream or whipped cream
1. Pre-heat oven to 350 degrees.
2. Slowly melt chocolate in pan.
3. Add 1/2 cup boiling water.
4. With wooden spoon, stir until creamy.
5. Remove from heat.
6. Add oil and sugar, mixing well.
7. Break an egg into bowl, and beat with fork or egg beater.
8. Add egg to chocolate mixture.
9. Sift flour, baking powder, baking soda, and salt.
10. Stir into chocolate mixture gradually. Add vanilla.
11. Add 1/2 cup boiling water.
12. Butter 8-inch square baking pan.
13. Spoon mixture into pan.
14. Bake 40 to 50 minutes.
15. When cool, split into two layers, and fill with whipped cream or ice cream  
16. Serves 6 to 8.

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Cakes

Feather Cake (1883)


Sunday, December 11, 2016

Toll House Christmas Almond Cake (1948)

Cream 1/2 cup butter.  Add:
  • 1 cup sugar
  • 1/2 lb almonds, blanched and chopped
  • 1/2 lb grated coconut
  • 1/4 lb candied cherries
Blend together with fingers.  

Beat 5 egg whites until stiff and dry. Reserve part, fold in the rest.

Sift together and add 1-1/2 cups flour and 2 teaspoons baking powder.  Fold in 1/2 teaspoon almond extract and the remaining egg whites.

Turn into greased loaf pan, and bake in 300 degree over for about 2 hours.  Makes 1 loaf.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Christmas Recipes

Farmer's Christmas Fudge with Pineapple, Cherries, Nuts (1970)


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Sunday, November 20, 2016

Toll House Cranberry Pineapple Sauce (1948)

  • 1 quart cranberries
  • 1/2 can crushed pineapple
  • 2 oranges
  • 2 cups sugar
Put cranberries, crushed pineapple, and oranges through food chopper.

Add sugar and mix well.  

Store, covered, in the refrigerator.  Serve with turkey or chicken.  Serves 10 to 12.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Cranberry Recipes

Candied Fresh Cranberries (1960)


Tuesday, October 25, 2016

Thomas Jefferson's Macaroni and Cheese (1802)

  • 2-1/2 cups macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 2-1/4 cups milk
  • 1 tspn salt
  • Dash pepper
  • 2 cups grated cheese
Cook macaroni according to package directions until tender, then drain thoroughly.  While macaroni cooks, melt butter in a saucepan, stir in flour until smooth, and cook a minute or two.  Add milk, a little at a time, and cook, stirring constantly until sauce bubbles.  Add salt and pepper.

Arrange alternate layers of macaroni and grated cheese in a medium-sized baking dish or casserole, reserving some of the cheese (about 1/4 cup) to sprinkle over the top.  

Pour hot sauce over all, sprinkle with the remaining cheese, and dot with bits of butter.

Bake 35 minutes in a preheated 400 degree oven. Serves 4 to 6. 

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

More "Lost" Early American Recipes
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

More "Lost" Macaroni and Cheese Recipes

Dutch Fried Cucumbers (1965)

  • Cucumbers
  • Flour
  • Egg
  • Sour cream
  • Chicken stock
  • Cooking oil
  • Dill or parsley, fresh
Batter:
Mix 1/2 cup flour with a pinch of salt. 1 egg, beaten, and 8 tablespoons chicken stock. Mix well to make a batter.

Cucumbers:
Get young, small cucumbers, allowing 3 per person.  Cut off the tips, and scrub thoroughly.

Dip 12 cucumbers in the batter, and drop, a few at a time, in a kettle of hot oil (360 degrees). Fry until golden and crisp.

Presentation:
Serve hot with sour cream and a sprinkle of fresh dill or parsley.  These are often served with buttered new potatoes.  Serves 4. 

(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965.) 

Other "Lost" Recipes by Mary and Vincent Price

Tuesday, October 18, 2016

Classic Beef Stroganoff with Sour Cream (1967)

  • 2-1/2 lbs round steak
  • 2 cups mushrooms
  • 1 large onion
  • 5 tbspns butter
  • 1/4 cup red wine
  • 1/4 cup tomato paste
  • 1/2 cup sour cream
  • 1/2 cup beef stock or consomme
  • 1 clove garlic
  • 1 bay leaf
  • 1 tspn salt
  • 1/2 tspn caraway seeds
  • 2 tbsns flour
1. Pre-heat oven to 350 degrees.
2. Slice steak into thin diagonal strips.
3. Crush garlic in press.
4. Chop onion.
5. Wash and slice mushrooms.
6. Heat 3 tablespoons butter.
7. Add beef slices and brown.
8. Put beef slices into 3-quart baking dish.
9. Add remaining butter to frying pan.
10. Saute onion, garlic, and mushrooms for 2 minutes.  Remove pan from heat.
11. Add salt, wine, tomato paste, bay leaf, and caraway seeds.
12. Mix flour with beef stock.
13. Add to mushroom and onion mixture, stirring until well blended.
14. Add this mixture to meat in the baking dish.
15. Cover.  Bake for 1 hour.
16. After baking, stir in sour cream.

Serve with noodles.  Serves 6. 

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Classic Recipes
Classic Corn Flake Chicken (1980)

Monday, October 17, 2016

Hawaiian Pineapple Pickles (1967)

  • 6 cups pineapples, in spears, cubed or chunks
  • 1-1/4 cup white vinegar
  • 3/4 cup sugar
  • 1-1/2 cups pineapple juice
  • 1 tbspn whole cloves
  • 1 tbspn cinnamon sticks
  • 1 tspn salt
Boil vinegar, sugar, pineapple juice, cloves, cinnamon sticks, and salt for 10 minutes.

Add pineapples and cool till pineapples are transparent or clear, about one hour.

(Origin - "Still More of Our Favorite Recipes" by the Maui Extension Homemakers' Council in Wailuku, Maui, Hawaii; 1967.)

More "Lost" Pineapple Recipes
Pineapple Marlow (1934)

Chipped Creamed Beef, Southern Style (1931)

  • 1/2 lb dried beef, sliced
  • 2 tbspns butter
  • 2 cupfuls milk
  • 4 tbspns flour
  • 3 or 4 medium-sized sweet potatoes
  • Brown sugar
  • Paprika, salt, pepper
Melt the butter in a frying pan, add the fried beef, and allow to "frizzle" and crisp in the hot butter.  This gives the sauce a good flavor. 

Place 1-1/2 cupfuls of milk in a double-boiler to heat.  While it is heating mix the flour to a paste with the remaining half cupful of milk., and stir this into the scalding milk, stirring until smooth and thick.  Add the seasonings, to taste, and the frizzled beef.

Boil the sweet potatoes in their jackets, peel, and slice lengthwise.  Spread with butter, season with salt, and sprinkle with brown sugar.  Place in a hot oven (400 degrees) to brown. 

To serve, arrange the creamed beef in the center of a hot platter, surround with browned sweet potatoes, and garnish with parsley.  Serves six persons generously.

(Origin - "The Kitchen Cabinet Book" by Lane Publishing, Ltd., Genevieve Callahan, Home Economics Director of Sunset Magazine, 1931.)

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Curried Chicken and Grape Salad (1964)

  • 3 cups diced, cooked chicken
  • 1-1/2 cup diced celery
  • 1 cup seedless grapes
  • 2 tbspns lemon juice
  • 1-1/4 tspn salt
  • 1-1/2 tspns curry powder
  • 6 tbspns mayonnaise
Combine all ingredients except grapes, and toss lights.  Gently fold in grapes.  

Chill thoroughly.  Serve on lettuce.  Garnish with toasted, slivered almonds, if desired. Serves six.  

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Lois Pullen of the Louisiana State Department of Education.) 

More "Lost" Curried Recipes

Curried, Lemony Cream of Chicken Soup (1960)


Tuesday, October 11, 2016

Classic Macaroni Loaf with Cream, Gruyere (1967)

  • 1/2 pound macaroni
  • 6 eggs
  • 1/4 pound mushrooms
  • 1 cup Gruyere cheese, grated
  • 1/3 cup butter
  • 1 cup cream or half-and-half
  • Salt and pepper
1. Pre-heat oven to 350 degrees.
2. Cook macaroni as directed on package.
3. Separate eggs.
4. Cut up mushrooms.
5. Beat egg whites until stiff.
6. Butter a large mold with pastry brush.
7. Mix macaroni, cheese, egg yolks, and half the mushrooms.
8. Fold beaten egg whites into macaroni with rubger spatula.
9. Spoon mixture into mold. Place mold into baking pan of water. 
10. Bake for 1-1/2 hours.
11. Mince remaining mushrooms.
12. Melt butter in pan.
13. Add mushrooms to butter.
14. Cook 10 minutes.
15. Salt and pepper to taste.
16. Add cream and stir.
17. Remove baked macaroni loaf from mold.
18. Pour mushroom and cream mixture over the macaroni loaf, which has been placed on a serving platter. Serves 3 to 4.  

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Macaroni Recipes
Macaroni and Cheese with Wine (1963)

Macaroni Cheese Souffle De Luxe (1936)


Classic Corn Flake Chicken (1980)

  • 1 cup corn flake crumbs
  • 2 to 3 lbs frying chicken pieces
  • 1/2 cup evaporated milk
  • 2 tsp butter, melted
  • 1-1/2 tspns salt
In a small bowl or shallow pan, combine salt and corn flake crumbs.  Dip chicken pieces in evaporated milk, then coat with corn flake mixture.

Place in single layer, skin side up, in foil-lined baking pan.  Drizzle with melted butter.

Bake at 350 degrees for 1 hour or until chicken is tender and center is no longer pink.  Do not cover pan while baking.  Makes about 8 servings.

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

More "Lost" Corn Flake Recipes
Toll House Caramel Corn Flake Ring (1948)
Honey Sweet Potatoes with Corn Flakes (1946)

Fried Avocado (1936)

  • 1 firm avocado
  • 1 egg, beaten
  • 1 cupful of cracker crumbs
  • Butter
  • Salt
Peel the avocado, and slice crosswise in rings, about 1/8-inch thick.  Salt lightly, dip in the beaten egg, then in the crackers crumbs, and fry quickly in hot butter.

Pour remaining egg into the seed cavity on each avocado ring.  Turn with a cake turner.  

"This is delicious, and a splendid main dish for a meatless supper."

(Origin - "Sunset's Hostess Handbook" by Genevieve A Callahan, Home Economics Director of Sunset Magazine, 1936.)

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Avocado Crab Quiche with White Wine (1976)