Friday, December 1, 2017

French-Fried Deviled Eggs (1950)

"Cut 6 hard-boiled eggs lengthwise and remove yolks. Season yolks to taste with Worcestershire sauce, mustard, salt, black pepper, oil, and vinegar. 

"Pack seasoned yolks back into whites, and hold together with toothpicks. 

"Dip eggs into 2 beaten egg yolks, then flour and bread crumbs. Fry in deep fat until golden brown. Drain eggs on paper to rid them of excess grease, and remove toothpicks.

"Serve these fried deviled eggs in creole sauce, or serve them on spinach or other greens."

(Origin - "The Ford Treasury of Favorite Recipes from Famous Eating Places" by The Ford Motor Company. Published by Simon and Schuster, 1950. This recipe was from Emily Shaw's in Poundridge, New York.)

More "Lost" Egg Recipes
Coffee Mousse (1885)

Clams Tetrazzini with Sausage and Sherry (1978)

  • 6 tbspns butter
  • 1/4 cup flour
  • 2 8-oz cans, minced clams
  • 1/2 lb Linguina sausage
  • 5 oz Parmesan cheese
  • Light cream
  • 2 tbspns dry sherry
  • 1-1/2 cups mushrooms
  • 2 tbspns chopped Italian parsley
  • 1/4 cup seasoned bread crumbs
  • 1 egg yolk
  • 1/2 tspn salt
  • 1/4 tspn thyme
Mix 4 tablespoons butter, melted, ,and flour.  Add clam juice and cream to make 2 cups of sauce. Add seasonings, and simmer for 5 minutes. Remove from heat, add sherry and egg yolk, and stir.  

Heat 2 tablespoons of butter and saute mushrooms, then mix clams into mushrooms.

Place in warmed dish in alternate layers of clams and mushrooms, sauce, cheese, then bread crumbs.  Top with parsley.   Serves 4 to 6.

(Origin - "Gourmet Lion Cook Book"  by the Lions Auxiliary of Central Point, Oregon, 1978. This recipe was by Mary Ellen Ault of Illinois Valley, Oregon.)

More "Lost" Shellfish Recipes
Oysters Rockefeller (1981)
Avocado Crab Mornay with Sherry (1980)

Friday, November 17, 2017

White House Turkey Gravy (1887)

"When you put the turkey in to roast, put the neck, heart, liver, and gizzard into a stew-pan with a pint of water. Boil until they become quite tender, and take them out of the water.

"Chop the heart and gizzard, mash the liver, and throw away the neck. Return the chopped heart, gizzard, and liver to the liquor in which they were stewed. 

"Set it to one side, and when the turkey is done, it should be added to the gravy that dripped from the turkey, having first skimmed off the fat from the surface of the dripping pan.  Set it all over the fire, boil three minutes, and thicken with flour. It will not need brown flour to color the gravy.

"Garnishes for turkey or chicken are fried oysters, think slices of ham, slices of lemon, fried sausages, or force-meat balls, also parsley."

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

More "Lost" Recipes with Gravy
Old-Fashioned Country Gravy (1976)
Fried Tomato Gravy on Toast with Bacon (1976)
White House Pot Roast in Gravy, Old Style (1887)
Hunter's Steak in Red Wine Gravy (1935)

Ripe Olive Turkey Stuffing (1938)

"Cook 1/2 cup chopped onion and 1 cup thinly sliced celery in 1/2 cup butter until transparent but not browned. Pour over 3 cups each of corn bread crumbs and soft  bread crumbs.

"Toss to blend. Stir in 1/2 teaspoon each of salt and sage, 1/4 teaspoon of black pepper, and 1 cup ripe olives cut into large pieces. Sprinkle with 1/4 cup hot giblet stock or water.

"Mix lightly. Enough for 8-lb turkey."

(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.) 

More "Lost" Recipes from My Grandmother
Caramel Meringue Pie (1935)

White House Scalloped Onions (1887)

"Take eight or ten onions of good size, slice them, and boil until tender. Lay them in a baking dish, put in bread crumbs, butter in small bits, pepper, and salt between each layer of onions until the dish is full.

"Put a layer of bread crumbs last. Add cream or milk until the baking dish is full. 

"Bake 20 minutes or half-hour."

(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)
White House Sweet Strawberry Cake (1887)

Corn Bread Buttery Stuffing with Pork, Beef (1976)

  • 1/2 lb ground lean pork
  • 1/2 lb ground chuck
  • 1/2 butter
  • 2 large onions
  • 2 cups chopped celery
  • 3 tbspns poultry seasoning
  • 1 large clove garlic, minced or mashed
  • 2 tspns salt
  • 1/2 tspn black pepper
  • 8 to 10 cups, finely broken 3-day corn bread
  • 2 eggs, beaten
  • Warm chicken broth (optional)
IN a large frying pan, slowly brown pork and beef in their own fat.  When crumbly, add butter and melt. Add onions and celery, and saute until limp. 

Stir in poultry seasoning, garlic, salt, and pepper. Toss thoroughly with corn bread and eggs. (If you wish moister stuffing, add a little chicken broth.)  

Correct seasonings, to taste. Use as stuffing for turkey. Makes about 3 quarts.

(Note - "Make your own corn bread, and let it age for 3 days. Then you can get an idea of whether or not you'll need an egg or two in the stuffing for added moistness and to bind. If you squeeze the corn bread in your hand, and it has enough moisture to stick together, it is moist enough so the stuffing probably doesn't need an egg.  If you like your stuffing really rich, add some more butter.")

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

More "Lost" Recipes from Trader Vic
Fried Peaches with Bacon (1976)
Buttered Roast Chicken with White Wine (1968)

Friday, November 10, 2017

Knott's Berry Farm Pumpkin Pie (1959)

  • 1-1/4 cups canned pumpkin
  • 3 egg yolks
  • 1/2 cup sugar
  • 1/4 tspn cinnamon
  • 1/4 tspn nutmeg
  • 1/4 tspn salt
  • 1/4 tspn mace
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3 egg whites
  • 1/2 cup sugar
  • 1 9-inch pie crust, baked and cooled
In the top of a double boiler, combine pumpkin, yolks, sugar, mace, salt, cinnamon, and nutmeg, and heat, cooking for 10 minutes.

Mix gelatin and water, and let stand for 5 minutes. Pour into pumpkin mixture, and stir until dissolved. Pour into bowl, and set aside until cold. Can be put into refrigerator for a shorter time.

Beat egg whites until foamy, add sugar and continue beating until stiff enough to cling to bowl or forms stiff peaks. Fold pumpkin custard mixture into egg whites very carefully. Pour into cooled, baked pie crust, and refrigerate. Top with whipped cream before serving.

"Light and fluffy, this pumpkin pie is so good that you needn't wait until the holiday season."

(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.)

 Note - Knott's Berry Farm, located in Buena Park, California, began in the 1920s as a fruit stand to sell Walter Knott's berry crops from his 20-acre farm. In 1934, Walter and Cordelia Knott opened a chicken dinner restaurant next to the fruit stand. By 1940, the little restaurant was selling 400,000 dinners a year. Mr. Knott opened a handful of diversions to entertain customer waiting in long lines to enjoy Cordelia's fried chicken, biscuits, green beans, and famed pies. By 1976, Knott's Berry Farm featured more than 100 rides and amusements over 150 acres, and boasted 3,000 employees. 

Martha Washington's Nutmeg Custard Pie (1770)

  • 2 cups milk
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 eggs
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 tspn vanilla extract
  • 3/4 tspn ground nutmeg
  • 1/8 tspn salt
  • pastry for 9-inch pie
Line a 9-inch pie pan with pastry.  Flute edge, and prick bottom and sides with fork tines. Bake in pre-heated hot oven (425 degrees) for 7 minutes. Remove pie shell.  Reduce oven temperature to slow (325 degrees).

In a medium saucepan, scald milk with bay leaf and cinnamon stick. In a bowl, thoroughly combine eggs with egg yolks, sugar, vanilla extract, nutmeg, and salt. Strain scalded milk over egg mixture, and mix well.

Pour into pie shell. Bake in a slow oven until a knife inserted in center comes out clean, about 55 minutes. Cool on a wire rack. Serve at room Temperature with whipped cream, sprinkled with nutmeg, if desired  Serves 8.

(Origin - Clipping from unknown local cookbook, circa 1980. Martha Washington lived from 1731 to 1802. Recipe from Melinda Ruddell.)

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

Carrot Corn Bread (1976)

  • 1 cup yellow corn meal
  • 1 cup grated carrots
  • 1 tbspn raw sugar
  • 2 tbspns butter (or oil)
  • 2 tspns salt
  • 2 eggs
Mix thoroughly in a mixing bowl yellow corn meal, grated carrots, sugar, butter ( softened, or oil), and salt.  Stir in 3/4 cup boiling water.

Add 2 tablespoons cold water to 2 egg yolks, and beat until thick.  Add to above mixture. Lastly, fold in 2 stiffly beaten egg whites. 

Pour into a warm oiled pan, and bake at 400 degrees for 25 minutes or until brown and done.

(Origin - Clipping from unknown local cookbook, circa 1976. Recipe by Mrs. Don Doolittle.)

More "Lost" Corn Bread Recipes
Buttermilk Corn Bread (1876)
Corn Buttermilk Bread Sticks (1950)
Classic Skillet Custard Corn Bread (1963)

Saturday, October 28, 2017

Rolled Oats Bread with Brown Sugar (1938)

Each bite of my grandmother's home-baked breads was comforting, soft, and delicious. In fine Kansas tradition, her meals always included a plate stacked high with bread and a dish of butter. This is one of her personal recipes.

"Pour 1 cup boiling water over 1 cup rolled oats. Cover, let stand until lukewarm.  Add:
  • 1/4 cup warm water
  • 1 cake compressed yeast
  • 2 tablespoons brown sugar
  • 1 tablespoons melted shortening
"Add enough flour to make batter the consistency of cake batter. Beat well. Cover, and let rise. Add 1/2 teaspoon salt.  Flour enough to make stiff dough.

"Let rise until double its bulk. Mold in loaves. Let rise. Bake for 1 hour." (In a moderate oven, which would be about 350 degrees.)

(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.) 

More "Lost" Recipes from my Grandmother
Caramel Meringue Pie (1935)
Oatmeal Coconut Cookies with Dates, Figs (1935)
Caramel Spice Nut Cake (1935)

Sweet Potato Bread-Cake (1953)

"Peel 3 medium-sized sweet potatoes and cut into 1/2-inch slices. Cover with cold water and boil until tender or for about 20 minutes. Drain, add 1 tablespoon butter, and mash well. This should give you 1 full cup.

"Cream 2 tbspns butter with 1/2 cup granulated sugar. Add 2 eggs well beat and mix well, then stir in the mashed sweet potatoes.

"Sift some all-purpose flour, and measure out 2 cups. Place in sifter with 1 scant teaspoon salt and 3 teaspoons baking powder. Sift this into the egg mixture alternately with 3/4 cup milk. 

"Beat until smooth, then fill 12 well-buttered muffin tins, or if you prefer, 1 10-inch layer-cake pan, and place in preheated 375 degree oven to bake for 20 - 25 minutes, or until nicely browned and until they test done with the cake tester. Remove from pan, and sprinkle with confectioners' sugar in which you have kept vanilla bean. Serve at once.

(Origin - "The Best I Ever Ate" by June Platt," 1953.)

More "Lost" Sweet Potato Recipes
New Orleans Sweet Potato Pone (1932)
Aunt Jemima's Sweet Potatoes with Sherry (1941)

Williamsburg Rum Cream Pie with Chocolate (1790)

"Make a crumb pie shell (see below) in a glass serving dish. Beat 6 egg yolks until light, and add 1 scant cup sugar.  

"Soak 1 envelope of gelatin in 1/2 cup cold water. Put gelatin and water over a low flame, bring to a boil, and pour it over the sugar and egg mixture, stirring briskly.

"Flavor with 1/2 cup dark rum (Jamaica). Cool this until the mixture beings to set, then pour it into the pie shell.  Chill until firm.

"Sprinkle top of pie generously with shaved bittersweet chocolate curls. Garnish with shipped cream.  Serve cold."

Cream Pie Shell
"Crumb a 6 oz. package of Zwieback. Blend 2 tbspns sugar, 1/2 tspn cinnamon, and 1/2 cup soft butter with the Zwieback and mix well. Press this mixture evenly into the 10-inch glass serving dish."

"This recipe is a favorite dessert at the Campbell's Tavern at Williamsburg, Virginia." Per the Colonial Williamsburg Foundation"Noted as George Washington's favorite for seafood, Christiana Campbell's Tavern is as alive today with conversation and political discussion as it was in the times of the founders. Menu items feature crab, shrimp, fish, and scallops - all items that were familiar to 18th-century Virginians."

(Origin - "Cookery Now and Then - 1776 to 1976" by the Daughters of the American Revolution, Sacramento chapter, 1976.  Recipe was by Myrtle Jensen.)

More "Lost" Historic Recipes
Acorn Bread (1776)
White House White Ginger Biscuits (1887)
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

Fried Roast Beef Slices in Tangy Gravy (1960)

  • 4 slices roast beef, 1/4" to 1/2" thick
  • Fine dry bread crumbs
  • Beef drippings
  • 1 cup beef gravy
  • Prepared mustard
  • 1/2 tspn dry mustard
  • Dash of Tabasco
  • 1 tbspn Worcestershire sauce
  • Garlic salt
  • Pepper
Spread slices of roast beef with prepared mustard. Dip in crumbs.  Fry in drippings until browned. 

To make gravy, adding drippings to beef gravy, dry mustard, Tabasco, Worcestershire sauce, and spices. Heat, then serve warm. Makes 4 servings. 

"They're dipped in crumbs, fried, and served with a tangy gravy."

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Beef Recipes
Kentucky Bourbon Stew (1805)
Classic Swiss Steak in Gravy (1952)
White House Pot Roast in Gravy, Old Style (1887)

Saturday, October 21, 2017

Classic Toll House Chocolate Chip Cookies (1938)

This is the original Toll House Cookies recipe created by Ruth Graves Wakefield at her Toll House Inn in Whitman, Massachusetts.

  • 2-1/4 cups all-purpose flour
  • 1 tspn baking soda
  • 1 tspn salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 1 tspn vanilla extract
  • 2 eggs
  • 1 12-oz package semi-sweet chocolate morsels
  • 1 cup chopped nuts

Preheat oven to 375 degrees.  In a small bowl, combine flour, baking soda, and salt, and set aside.

In a large bowl, combine butter, sugar, brown sugar, and vanilla extract.  Beat until creamy.  Beat in eggs. Gradually add flour mixture, and mix well.  Stir in semi-sweet chocolate morsels and nuts. 

Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake 8 to 10 minutes. Makes 100 2-inch cookies. 

(Origin - "Toll House Heritage Cookbook: A Collection of Favorite Dessert Recipes," a Rutledge Book, 1980.)

More "Lost" Toll House Desserts
Toll House Butterscotch Thins Cookies (1980)
Toll House Caramel Corn Flake Ring (1948)

Hunter's Steak in Red Wine Gravy (1935)

  • 2 lbs round steak, 3/4-inch thick
  • 1 lb fresh mushrooms
  • 1 bunch green onions
  • 3 stalks celery
  • 1 tspn salt
  • 3 tbspns bacon drippings or shortening
  • 3 tbspns soy sauce
  • 1/3 cup red table wine
  • 1/2 tspn ginger root or powdered ginger
  • Dash of cayenne
  • Flour
Cut meat into serving size pieces. Sprinkle with salt, dust with flour, then brown on both sides in bacon drippings.

Arrange green onions, celery, and mushrooms over meat. Mix together soy, red table wine, cayenne, and ginger, and pour over. Cover and simmer for 1 hour, or until meat is tender. 

"During deer season, substitute 6 venison chops for the beer. Brush with garlic oil, sprinkle with tenderizer, and let stand for 15 minutes before browning."

(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 clipping was by W.A. of Los Angeles.) 

More "Lost" Beef Recipes
Classic Swiss Steak in Gravy (1952)
Beef Stroganoff with Coffee (1981)
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)