Thursday, June 22, 2017

Lemonade Cookies (1980)

  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 tspn baking soda
  • 1 6-oz can frozen lemonade concentrate (thawed)
Cream butter and sugar thoroughly.  Add eggs, and beat till light and fluffy.  Sift flour separately.  Then sift together flour and baking soda.  Add alternately to creamed mixture with 1/2 cup of the lemonade concentrate.

Scoop dough with teaspoon and drop 2 inches apart on ungreased cookie sheet.  Bake in 400 degree oven about 8 minutes (or until llightly browned around edges). 

Brush hot cookies lightly with remaining lemonade concentrate.  Sprinkle lightly with sugar and removed cookies to cooling rack.  Makes 4 dozen drop cookies.

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)

More "Lost" Lemon Recipes
English Lemon Cheese (1939)
Lemon White-Wine Fish Sauce (1963)
Rum-Flambeed Lemon Mushrooms (1978)

White House Raspberry Sherbet (1887)

  • 2 quarts of raspberries
  • 1 cupful of sugar
  • 1-1/2 pint of water
  • Juice of 1 large lemon
  • 1 tablespoonful of gelatine
Mash the berries and sugar together, and let them stand for two hours.  Soak the gelatine in cold water, and cover. Add 1 pint of water to the berries, and strain. 

Dissolve the gelatine in a half a pint of boiling water, add this to the strained mixture, and freeze.  

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Ice Cream Recipes
French-Fried Ice Cream with Marsala Wine (1971)
Tangerine Cream Ice (1885)
Baked Alaska (1969)

More "Lost" White House Recipes
White House Sweet Strawberry Cake (1887) White House Peach Fritters (1887)

Classic Spinach a la Bechamel (1896)

"To boil spinach, remove roots, carefully pick over (discarding wilted leaves), and wash in several waters to be sure that it is all free from sand.  When young and tender, put in a stew pan, allow to heat gradually, and cook 25 minutes, or until tender in its own juices.

"Old spinach is better cooked in boiling salted water, allowing two quarts water, to one peck spinach.  Drain thoroughly, and chop finely.  The green color of the spinach is better retained by cooking in a large quantity of water in an uncovered vessel.

"Put 3 tablespoons butter in a hot omelet pan.  When melted, add one-half peck chopped spinach.  Cook 3 minutes. Sprinkle with 2 tablespoons flour, stir thoroughly, and add gradually 3/4 cup milk.  Cook 5 minutes."

(Origin - "Fannie Farmer 1896 Cook book - The Boston Cooking School" by Fannie Merritt Farmer, republished in 2011.)  

More "Lost" Vegetable Recipes
Mushrooms Bourguignon in Wine (1963)
Wilted Dandelions and Wild Onions (1830)

Chex No-Cook Party Mix with Peanut Butter Chips (1981)

  • 1 cup Corn Chex cereal
  • 1 cup Rice Chex cereal
  • 1 cup Wheat Chex cereal
  • 1 cup Bran Chex cereal
  • 2 cups cheese-flavored puff balls
  • 3/4 cup broken pretzel sticks
  • 1 cup peanut butter-flavored chips
Mix all ingredients together.  Store tightly covered.  Makes about 7 cups.

(Origin - "More Recipes from the Backs of Boxes, Bottles, Cans, and Jars" by Ceil Dyer, 1981.)

More "Lost" Appetizers
Bourbon Hot Dogs (1975)
Dutch Fried Cucumbers (1965)
Hot Virginia Dip with Beef, Pecans (1975)
The Highball Sandwich (1940)

Wednesday, June 14, 2017

Brown Derby Spaghetti Tetrazzini with Sherry (1955)

  • 3 oz butter
  • 4 large mushrooms, julienne
  • 4 slices truffle, julienne (optional)
  • 1/3 cup sherry
  • 1 cup Cream Sauce (see below)
  • 1/3 cup Pastry Cream (see below)
  • 1 cooked chicken breast, julienne
  • 1-1/2 cups chicken dark meat
  • 2 egg yolks
  • Salt and pepper
  • 2 cups spaghetti, cooked 8 minutes
  • 1/2 cup Parmesan cheese
Heat butter in medium-sized heavy skillet.  Add mushrooms and saute until lightly browned. Add truffle.  Add sherry and reduce by one-third.

Add Cream Sauce, Pastry Cream, and chicken. Blend well, and allow to simmer 5 minutes.  Thicken with egg yolks mixed with a little of the cream. Season with salt and pepper to taste.

Arrange well-drained spaghetti in heated, buttered casserole dish.  Pour chicken sauce over spaghetti.  Sprinkle with Parmesan cheese.  Brown over open flame.  Serve at once.  Serves two. 

Brown Derby Cream Sauce
  • 2 tbspns butter
  • 2 heaping tbspns flour
  • 2 cups milk, heated
  • Pinch each, salt and nutmeg
Heat butter and add flour.  Mix well until smooth and all lumps have disappeared.  Add milk, salt, and nutmeg.  Cook 15 to 20 minutes.  Strain through fine sieve.

Classic Pastry Cream
  • 2-1/4 cups whole milk
  • 6 large egg yolks
  • 2/3 cups sugar
  • 1/3 cup cornstarch
  • 1 vanilla split, or 1 tspn vanilla extract
In medium bowl. whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch. Transfer remaining 1-3/4 cups milk to heavy medium saucepan.  Add vanilla extract, or scrape in seeds from vanilla bean, then add pod.  Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom.  Set pan over moderate heat, and bring to simmer without stirring.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture.  Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute.  Remove from heat, discard vanilla pod, and whisk cream until smooth.  Makes 3 cups.  (Pastry cream can be made ahead and refrigerated, wrapped well, up to 3 days.)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Forward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)


More "Lost" Restaurant Recipes
Classic Brown Derby Cobb Salad (1937)
Trader Vic's Baked Bananas with Rum Sauce (1968) Antoine's Cream of Oyster Soup (1965)
Old Bookbinder's Oysters, Broiled (1961)

Tuesday, June 13, 2017

Grand Marnier Cake with Sour Cream (1984)

  • 1 cup butter, room temperature
  • 1 cup sugar
  • 3 eggs, separated
  • 1 tbspn Grand Marnier
  • 2 cups flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1-1/4 cups sour cream
  • 1 cup chopped walnuts or pecans
  • Grated zest of 1 orange
Topping
  • 1/2 cup sugar
  • 1 cup fresh orange juice
  • 1/3 cup Grand Marnier
  • Silver almonds, toasted
Cream butter and sugar.  Beat in egg yolks, one at a time.  Sift dry ingredients together, and add to batter, alternating with sour cream.  Beat until smooth.  Stir in orange zest and nuts.  Beat egg whites until stiff and fold into cake batter. Pour into well-greased bundt cake pan.

Bake at 350 degrees for 50 minutes or until cake tester comes out clean.  Cool before removing from pan.

To make Topping, combine sugar, orange juice, and Grand Marnier.  When ready to serve, pour topping over cake.  Sprinkle with almonds.  Tuck orange slices under the base of the cake to create petals.  

(Origin - "Beyond Parsley: Beautiful Food by the Junior League of Kansas City, Missouri," 1984.)

More "Lost" Grand Marnier Recipes
Souffle Grand Marnier (1969)
Crepes Suzette (1969)

Hawaiian Pineapple Bars (1967)

  • 2 cup granulated sugar
  • 1/2 cup butter
  • 4 eggs
  • 2-1/2 cups crushed pineapple, well drained
  • 1 cup chopped walnuts
  • 1-1/2 cups flour
  • 1/2 tspn salt
  • 1/2 tspn baking soda
Put sugar in mixing bowl.  Melt butter and add to sugar.  Beat eggs well and add to mixture. 
Stir dry ingredients together and add to butter-sugar mixture.  Add pineapple and nuts, and mix.  Pour into greased pan 10-1/2 x 15 x 2.  Bake in 350 degrees oven 30 to 35 minutes.

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

More "Lost" Pineapple Recipes
Hawaiian Pineapple French Toast (1941) Hawaiian Pineapple Cake (1980)

Wednesday, May 17, 2017

White House Sweet Strawberry Cake (1887)

  • 3 eggs
  • 1 cupful of sugar
  • 2 cupsful of flour
  • 1 tbspn of butter
  • 1 tspn of baking powder
  • 3 pints of strawberries
"Beat the butter and sugar together, and add the eggs well beaten.  Stir in the flour and baking powder well sifted together.  Bake in deep tin plate. This quantity will fill four plates.

"With three pints of strawberries, mix a cupful of sugar, and mash them a little.  Spread the fruit between the layers of cake.  

"The top layer of strawberries may be covered with a meringue made with the white of an egg and a tablespoonful of powdered sugar.

"Save out the largest strawberries, and arrange them around in circles on the top of the cake.  Makes a very fancy dish, as well as a delicious cake.  The cake may also be topped with white frosting."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost"  White House Recipes
White House Peach Fritters (1887)

More "Lost" Cake Recipes
Rose Geranium Cake (1809)
Blackberry Buttermilk Cake (1980)
7-Up Pound Cake (1980)
Black Pepper Cake with Nuts (1975)

Scalloped Potatoes with Fritos (1955)

  • 4 cups peeled, thinly sliced potatoes
  • 3/4 cup grated cheddar cheese
  • 3/4 cup crushed Frito corn chips
  • 1 cup or more of milk
  • Butter
  • Salt and paprika
Cover the potatoes with cold water, let stand 15 minutes, and drain well.  Arrange in a layer in a greased baking dish, dot with butter, and season well with salt and paprika. 

Reserving 1/3 of the cheddar cheese, alternate layers of buttered, seasoned potatoes with grated cheese.  Mix the remaining 1/3 of cheese with the crushed corn chips, and add as last layer.

Pour milk over all until it can be seen through the top layer. Bake at 350 degrees for 1-1/4 hours or until tender.

(Origin - "Fritos Pie - Stories, Recipes, and More" by Kaleta Doolin, published by Texas A&M University Press, 2011)

More "Lost" Potato Recipes
New Orleans Sweet Potato Pone (1932)

Wednesday, May 3, 2017

Classic Brown Derby Cobb Salad (1937)

  • 1/2 head lettuce
  • 1/2 bunch watercress
  • 1 small bunch chicory
  • 1/2 head romaine
  • 2 medium-sized tomatoes
  • 2 breasts of poached roasting chickens
  • 6 strips crisp bacon
  • 1 avocado
  • 3 hard-cooked eggs
  • 2 tbspns chopped chives
  • 1/2 cup finely grated Roquefort cheese
  • 1 cup Brown Derby French dressing (see below)
Cut finely lettuce, watercress, chicory, and romaine, and arrange in salad bowl.  Cut tomatoes in half, remove seeds, dice finely, and arrange in strip across the salad.  

Dice breasts of chicken and arrange over top of chopped greens.  Chop bacon finely, sprinkle over salad.  Cut avocado in small pieces, and arrange around the edge of the salad.  

Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese.  Just before serving, mix the salad thoroughly with Brown Derby French dressing.  Serve 4 to 6.

Brown Derby French Dressing
  • 1 cup water
  • 1 cup red wine vinegar
  • 1 tspn sugar
  • Juice of 1/2 lemon
  • 2-1/2 tbspns salt
  • 1 tbspn pepper
  • 1 tbspn Worcestershire sauce
  • 1 tspn English mustard
  • 1 clove garlic, chopped
  • 1 cup olive oil
  • 3 cups salad oil
Blend together all ingredients except oils.  Then add olive and salad oils, and mix well again. Chill.  Shake before serving.  This dressing keeps well in the refrigerator.

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

More "Lost" Salads
Curried Turkey Salad with Cashews (1987)
Curried Chicken and Grape Salad (1964)

Oysters Casino with Bacon (1968)

  • 3 slices bacon
  • 4 tbspns onions, chopped
  • 2 tbspns green pepper, chopped
  • 2 tbspns celery, chopped
  • 1 tspn lemon juice
  • 1/2 tspn salt
  • 1/2 tspn pepper
  • 1/2 tspn Worcestershire sauce
  • 2 drops Tabasco sauce
  • 1 pint oysters, fresh or canned
Fry bacon, then add onions, green pepper, and celery. Cook until tender.  Add lemon juice and seasonings.  Mix well.

Spread bacon mixture over the oysters.  Bake in 350 degrees oven for about 20 minutes, or until brown.  Make 4 servings.

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Kay Hocker Keith of Kappa Kappa Gamma Alumni; Yakima, Washington.)

More "Lost" Oysters Recipes
Oysters Rockefeller (1981)
Creamed Oysters (1904)
Oysters in Champagne (1965)

Classic Coffee Divinity Candy (1969)

  • 2 tbspns instant coffee
  • 2-1/2 cups sugar
  • 1/2 cup corn syrup
  • 1/2 cup water
  • 2 egg whites
  • 1 tspn vanilla
  • 1/4 tspn salt
Combine sugar, corn syrup, water, and salt in saucepan. Cook over medium heat, Stirring constantly until mixture boils.  Insert thermometer; cook without stirring until 240 degrees (firm-ball stage).  

Just before the mixture reaches 240 degrees, beat egg whites until stiff.  Beating constantly, slowly pour 1/2 cup of hot mixture over egg whites.  Cook remaining hot mixture  to 248 degrees.  

Beating constantly, pour hot mixture over egg white mixture in a slow steady stream.  Add instant coffee and vanilla.  Continue beating until candy holds a peak when dropped from a spoon.

Drop by teaspoonsful onto waxed paper.  If preferred, turn the beaten mass into a 7x11-inch pan which has been lined with lightly buttered wax paper.  When cold, cover.  

(Origin - "250 Ways to Make Candy" by the Culinary Arts Institute," 1969.)

More "Lost" Coffee-Infused Sweets
Coconut Coffee Fudge (1949)
Coffee Mousse (1885)

More "Lost" Candy Recipes
Vermont Maple Caramels (1936)
Farmer's Homemade Marshmallows (1970)

Thursday, April 20, 2017

Classic Fritos Meat Loaf (1955)

  • 1 lb ground beef
  • 1 egg
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1/2 tspn salt
  • 1/4 tspn pepper
  • 1/4 tspn chili powder
  • 1-1/2 cups crushed Fritos
  • 1 cup canned tomatoes
Mix the beef, egg, onion, garlic, seasonings and crushed Fritos corn chips together.  Form into a loaf, and place in oiled baking dish.  

Pour tomatoes over the loaf, and bake at 300 degrees for one hour.  

(Origin - "Fritos Pie - Stories, Recipes, and More" by Kaleta Doolin, published by Texas A&M University Press, 2011)

More "Lost" Dinner Recipes

Classic Swiss Steak with Cheddar Cheese (1967)
Classic Corn Flake Chicken (1980)

Gourmet Burgers with Brandy (1979)

  • 1 lb ground lean chuck
  • 1/4 lb boiled ham, ground
  • 2 shallots, finely chopped
  • 4 tbspns butter
  • 4 tbspns ice water
  • 1 egg, slightly beaten
  • Freshly ground pepper
  • Pinch of thyme
  • Flour
  • 1 tbspn oil
  • 1/4 beef consomme
  • 1/4 cup Hiram Walker apricot-flavored brandy
  • 2 tbspns butter
  • Parsley, chopped
Saute the shallots, then add the beef, ham, ice water, egg, black pepper, thyme and 4 tablespoons of butter.  When fully sauteed, wet hands and shape into patties.  Refrigerate for one hour.

Dust patties with flour, then saute in oil and keep warm in oven.  In a separate pan, add beef consomme and apricot brandy, and cook for 5 minutes.  Add butter, and pour over patties before serving.  Sprinkle with chopped parsley. 

(Origin - "Best Recipes from the Backs of Boxes, Bottles, Cans and Jars" by Ceil Dyer, 1979)  

More "Lost" Brandy or Wine Entree Recipes
Chicken Liver Pate with Brandy (1971) French Roast Sherry Chicken with Pecans (1941)

Beef Stroganoff with Coffee (1981)

  • 1 cup chopped onions
  • 1 lb fresh mushrooms, sliced
  • 1/2 cup butter
  • 2 lbs round steak
  • 1/4 cup flour
  • 2 tspns salt
  • 3/4 cup water
  • 1/2 cup white wine
  • 1-1/2 tspns instant coffee
  • 1 cup sour cream
  • 1 tspn fresh dill. chopped (optional)
Saute onions and mushrooms in 1/4 cup of butter in large heavy skillet until onions are tender but not brown. Remove from pan, and set aside.

Add remaining butter to skillet.  Cut beef into 2 x 1/2 x 1/4-inch strips. Combine flour and 1 teaspoon of salt. Coat meat with flour mixture, and brown well in butter in skillet.

Add water, wine, instant coffee, remaining salt, and dill.  Cover and simmer for 30 minutes. Add onions and mushrooms, and simmer 30 minutes longer, or until meat is very tender.  

Just before serving, stir in sour cream, and heat gently (do not boil). Serve over hot noodles, if desired.  Serves six.

(Origin - "Coffee Makes It Delicious:  The Coffee Cookbook from Maxwell House Coffee" by the General Mills Corp, 1981.) 

More "Lost" Beef Recipes
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)
Chipped Creamed Beef, Southern Style (1931)
Beef Roulades in Burgundy (1963)