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

Hawaiian Pineapple Cake (1980)

  • 2 cups sugar
  • 2 sticks butter
  • 1 cup coconut
  • 1 pkg graham cracker crumbs
  • 1 cup crushed pineapple, drained
  • 5 eggs
  • 1 cup milk
  • 1 tspn vanilla
  • 2 tspns baking powder
  • 1 cup chopped nuts
  • Pineapple icing (see below)
Cream butter, sugar, eggs, and pineapple, and beat well.  Add graham crumbs and baking powder. Then add milk, coconut, vanilla, and nuts; beat until mixed well.

Pour into greased pan.  Bake 30 to 40 minutes at 350 degrees.

Pineapple Icing
  • 1 box powdered sugar
  • 1 stick butter
  • 1 can crushed pineapple, drained
Add melted butter and powdered sugar.  Mix well until completely blended.  Add well-drained crushed pineapple, and spread on top of cake.

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

More "Lost" Cake Recipes

Chocolate Sauerkraut Cake (1980)


Tuesday, May 31, 2016

Marshmallow Date Roll with Walnuts (1957)

  • 1 lb California dates, cut fine
  • 3 dozen graham crackers, rolled into fine crumbs
  • 1/2 cup cream
  • 1 lb marshmallows, cut fine
  • 1 cup crushed walnuts
Mix together dates, walnuts, graham cracker crumbs, and marshmallows.  Add cream to bind, as needed.  Form in balls.  Roll in crumbs of 6 graham crackers.  

Wrap in wax paper, and store in refrigerator to chill.  Slice thin and serve with whipped cream

(Origin - "Date Magic - from Sunny California's Fabulous Coachella Valley" by the California Date Growers Association, 1957.)

More "Lost" Date Recipes

Farmhouse Buttered Dates with Cashews (1970)


7-Up Barbecue Sauce (1957)

  • 1 7-oz bottle 7-Up
  • 1/4 cup catsup
  • 1/4 cup chopped onions
  • 1 tspn brown sugar
  • 1 tspn Worcestershire sauce
  • 1 tspn salt
  • 1 tspn vinegar
  • 1/4 tspn dry mustard
  • 1/4 tspn celery seed
  • dash of freshly ground pepper
Mix the above ingredients.  Baste ribs frequently with mixture.  

Special Hint - "Here's how to bring out the flavor of your favorite barbecue meat--- ribs, roast, or chicken. Each time the meat is turned, baste liberally with 7-Up.  It provides a special taste treat, and helps to tenderize the meat.  Use 7-Up barbecue sauce as desired, when basting."

(Origin - "You're Really Cooking When You're Cooking with Seven-Up!" by the Seven-Up Co of St Louis, Mo., 1957)

More "Lost" Sauces and Marinades

Bourbon Teriyaki Marinade for Meats (1965)


Bourbon Hot Dogs (1975)

Combine:
  • 1 cup catsup
  • 1 cup Bourbon
  • 1 cup brown sugar
  • Freshly ground black pepper, to taste
Bring mixture to a boil.  Simmer for 5 minutes.  Add hot dogs, cut into bite-sized pieces.
Remove from heat, and marinate in refrigerator over night.  Heat before serving as appetizer.

(Origin - "Church of the Good Shepherd Cookbook" by the Cookbook Committee; Albuquerque, New Mexico, 1975.  Recipe was by Phyl Wilson.)

More "Lost" Bourbon Recipes

Bourbon Teriyaki Marinade for Meats (1965)


Wednesday, May 18, 2016

Chocolate Bourbon Cream Pie (1983)

  • 1 8-1/2 oz box chocolate wafers
  • 1/2 cup butter, melted
  • 21 large marshmallows
  • 1 cup evaporated milk, heated
  • 2 cups heavy cream whipped
  • 4 tbspns, bourbon
  • Unsweetened chocolate, grated
Crush chocolate wafers.  Stir wafer crumbs into melted butter. Pat mixture into a 9-inch pie pan, and bake at 350 degrees for about 10 minutes, just to set.  Cool.

Melt marshmallows in hot evaporated milk, stirring over low heat.  Cool.  Fold whipped cream into marshmallow mixture.  Stir in bourbon.  Pour into chocolate wafer crumb crust. 

Chill 3 to 4 hours.  Sprinkle generously with grated unsweetened chocolate.  Serves 8.

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

Other "Lost" Boozy Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)

Kentucky Bourbon Fudge Cake (1983)

Chicken in Scotch and Cream (1982)

  • 4 whole chicken breasts, skinned, boned, split, lightly floured
  • 1 lb mushrooms, sliced
  • 1 medium onion, chopped
  • 1/2 cup butter
  • 1 cup whipping cream
  • 1/2 cup Scotch
  • 1 tspn garlic salt
  • 1 teaspoon soy sauce (Or Maggi sauce)
  • 1 drop, Tabasco sauce
  • Salt and freshly ground pepper, to taste
In heavy skillet, melt butter and add onion.  Saute until transparent.  Add chicken and saute for 10 minutes, turning often.  

Add pepper, salt, garlic salt, Tabasco, soy sauce, and mushrooms, and thoroughly combine.  

Add Scotch and flame.  After flame dies out, add whipping cream. Deglaze (scrape) the bottom of the pan, and heat for 10 minutes. Serves 8.

(Origin - "Fiesta Under the Sun" by the Junior League of Phoenix, Arizona, 1982.) 

More "Lost" Chicken recipes

Buttered Roast Chicken with White Wine (1968)