Thursday, January 17, 2019

Brown Derby Black Bean Pot with Ham (1950)

  • 1-1/2 lbs black beans
  • 1/2 lb salt pork, sliced
  • 1 small ham bone
  • 1 qt water
  • 1 onion, minced
  • 1/2 clove garlic, chopped fine
  • 1/2 carrot, sliced
  • 5 tbspns fat
  • 1 bay leaf, crushed
  • Pinch of thyme
  • 1/4 tspn nutmeg
  • 2 tbspns brown sugar, warmed
  • 1/2 cup Jamaica run
  • Salt and pepper
Soak the beans 2 hours, drain, and place in a large cast-iron pot with salt pork, ham bone, and water. Bring to a boil.

Saute the onion, garlic, and carrot in the fat in a separate skillet. Then add to pot. Add the bay leaf, thyme, and nutmeg. 

Cook slowly for 3 hours. Ads sugar and rum, and season to taste. Mix well and serve. Makes 6 servings.

More "Lost" Brown Derby Recipes
Classic Brown Derby Monte Cristo Sandwich (1959)
Classic Brown Derby Cobb Salad (1937)

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

Peg Bracken's Hootenholler Whiskey Cake (1960)

  • 1/2 cup butter
  • 1 cup sugar
  • 3 beaten eggs
  • 1 cup flour
  • 1/4 cup milk
  • 1/4 cup molasses
  • 1/4 cup bourbon whiskey
  • 1/2 tspn baking powder
  • 1/2 tspn salt
  • 1/2 tspn nutmeg
  • 1/4 tspn baking soda
  • 2 cups chopped pecans or walnuts
  • 1 lb seedless raisins
"First, take the whiskey out of the cupboard, and have a small snort for medicinal purposes. Now, cream the butter with the sugar, and add the beaten eggs. 

"Mix together the flour, baking powder, salt, and nutmeg, and add it to the butter mixture. Then add the milk. Now put the baking soda in the molasses, mix it up, and add that. 

"Then add the raisins, nuts, and whiskey. Pour into greased and floured loaf pan, and bake it at 300 degrees for 2 hours. 

"Your Whiskey Cake keep practically forever, wrapped in aluminum foil, in your refrigerator. It gets better and better, too, if you buck it up once in a while by stabbing it with an ice pick and injecting a little more whiskey with an eye dripper."

More "Lost" Boozy Desserts
Grand Marnier Cake with Sour Cream (1984)
Trader Vic's Baked Bananas with Rum Sauce (1968)

(Origin - "The I Hate to Cook Book" by Peg Bracken, 1960. NOTE - Author Peg Bracken was a comedy and advertising writer who wrote this best-seller "for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible."  This hilarious, yet excellent, cookbook sold more 3 million copies in the 1960s.)

Civil War Vegetable Soup with Ham (1861)

"Put a pint of Lima beans, a half a dozen large tomatoes, two teacupfuls of corn cut from the cob, a few snap beans, and two teaspoonfuls of dried ochra, into five quarts of water, with  three slices of lean ham.

"Boil for two hours, and season with salt and pepper. Remove the ham before sending to the table. Thicken with yellow of egg and a little flour.

"A nice winter soup is also made by boiling a few slice of lean ham, half a pint of dried Lima beans, a few heads of celery cut up, and turnips and potatoes sliced thin. 

"A fourth of a teacupful of dried ochra will be a nice addition. A grated carrot, or a teacupful of stewed tomatoes, preserved in cans, will improve the color. If thickening is required, add some made of browned flour and water. Two tablespoonfuls of pepper-sauce will improve it. Put it in after the soup is in the tureen."

More "Lost" Soups
Carrot Soup with Potatoes (1911)
Potato Chowder with Bacon (1911)

(Origin - "Food in the Civil War Era - The South" edited by Helen Zoe Veit, published by Michigan State University Press, 2015.)

Thursday, January 10, 2019

Tomato Cheese Soup with Bacon Croutons (1952)

  • 4 tbspns butter
  • 4 tbspns flour
  • 1 tspn salt
  • Pepper
  • 4 cups tomato juice
  • 2 cups grated sharp Cheddar cheese
  • 1/2 tspn Worcestershire sauce
  • Bacon croutons (see below)
Melt butter, then blend in flour, salt, and pepper. Add tomato juice. Stir over low heat until smooth and thickened. Add cheese and Worcestershire sauce. Stir until cheese melts. 

Serve from a tureen with bacon croutons as an accompaniment. Makes 6 to 8 servings.

Bacon croutons
Cut bread in 1/2-inch cubes. Saute in bacon fat, stirring with a fork until golden brown on all sides.

More "Lost" Recipes from "Good Neighbor"
Classic Corn Chowder with Potatoes (1952)
Classic Swiss Steak in Gravy (1952)

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)

Butterscotch Rolls (1950)

  • 2-1/2 cups sifted pastry flour
  • 3-1/2 tspns baking powder
  • 1 tspn salt
  • 1/4 cup granulated sugar
  • 5 tbspns shortening
  • 1/2 cup milk
  • 1 egg, well beaten
  • 1/2 cup melted butter
  • 1-1/4 cups brown sugar
Put 1 teaspoon of melted butter and 1 teaspoon of brown sugar in bottom of each muffin tin.

Sift flour, baking powder, salt, and sugar together. Cut in shortening and blend well. Add beaten egg to milk, and pour into flour mixture. Mix together sand turn out on floured surface. 

Knead 20 strokes. Roll into oblong shape 1/4-inch thick. Spread with remainder of the melted butter, and sprinkle with brown sugar. 

Roll like a jelly roll. Slice in pieces 1/2-inch thick, and place in muffin tins. Bake at 400 degrees for 20 to 30 minutes. Makes 24 rolls.

More "Lost" Butterscotch Recipes
Classic Butterscotch Cookies (1960)
Butterscotch Pound Bundt Cake (1973)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Grace Glick of Sugar Creek, Ohio.)

Quaker Apple and Tomato Casserole (1954)

  • 2-1/2 cups of sliced or quartered apples, fresh or canned
  • 2-1/2 cups of chopped tomatoes, fresh or canned
  • 1/8 lb butter
  • 1/2 tspn salt
  • 1/2 tspn nutmeg
  • 3 slices bread
  • 1/2 cup sugar
Toast the bread. Grease casserole dish. Place a layer of apples in bottom, then a layer of tomatoes. 

Sprinkle sugar, salt, and nutmeg, cover with a layer of toasted bread crumbs, and dots of butter.  Repeat until ingredients are used, having buttered crumbs on top.

Bake 45 minutes at 350 degrees.

More "Lost" Quaker Recipes
Quaker Tomato Gravy (1954)
Quaker Dutch Apple Cake (1954)

(Origin - "The Quaker Cook Book" by the Women's Auxiliary of the High Point Friends Meeting of HIgh Point, North Carolina, 1954.)

Toll House Old English Cheese Soup with Bacon (1930)

"Blend together:
  • 1/2 cup butter, melted
  • 4 tbspns flour
  • 1 tbspn salt
  • 1/2 tspn pepper
"Add 4 cups milk slowly. Cook until thickened. Add 
  • 1-1/2 lbs of Old English or other yellow snappy cheese
  • 1-1/2 tbspns Worcestershire sauce
  • 1/2 tspn paprika
"Stir until cheese melts. If mixture seems to thick, think to desired consistency with hot milk. Garnish with crumbled bacon or a chopped hard-boiled egg. Serves 6."

More "Lost" Toll House Recipes
Toll House Baked Peas with Bacon (1948)
Toll House Bacon Salad ( 1948)

(Origin - "The Toll House Cook Book" by Ruth Wakefield, first published in 1930. This edition was republished in 1962.)

Thursday, December 13, 2018

Kentucky Christmas Jam Cake (1984)

  • 1 cup butter
  • 3 cups sugar
  • 6 eggs
  • 1 cup blackberry jam
  • 2 cups strawberry jam
  • 1-1/2 tspns baking soda
  • 1 cup buttermilk
  • 3 cups flour
  • 1 tspn allspice
  • 1 tspn nutmeg
  • 1 tspn cinnamon
  • 1 cup chopped pecans
Cream butter and sugar. Add eggs, one at a time. Blend well. Do not use mixer for balance of the cake or it will be crumbly.  

Stir in jam. Stir baking soda into buttermilk. Sift dry ingredients together two times. Add dry ingredients alternately with buttermilk mixture into butter-sugar-egg mixture. Begin and end with flour mixture. Fold in pecans. 

Pour into 3 cake layer pans lined with foil and then greased and floured. (The foil prevents a heavy crust from forming.)  Bake in 300 degree oven for approximately 1 hour, 15 minutes. Test for doneness with toothpick.

Frost between layers and one sides with caramel or other favorite icing.

More "Lost" Recipes from Kentucky
Kentucky Strawberry Nut Bread (1975)
Kentucky Bourbon Fudge Cake (1983)

(Origin - "Best of the Best from Kentucky - Selected Recipes from Kentucky's Favorite Cookbooks" edited by Gwen McKee and Barbara Moseley. Quail Ridge Press. This recipe was originally from "What's Cooking for the Holidays," 1984.)

White House Molasses Fruit Cake (1887)

"One teacupful of butter, one teacupful of brown sugar worked well together. 

"Next, add two teacupfuls of cooking molasses, one cupful of milk with a teaspoonful of soda dissolved in it, one teaspoonful of ginger, one tablespoonful of cinnamon, one teaspoonful of cloves, and a little grated nutmeg.

"Now add 4 eggs well-beaten and five cups of sifted flour, or enough to make a stiffer batter. Four a cup of raisins and one of currants, and add last.

"Bake in very moderate oven one hour. If well covered, will keep for six months."

More "Lost" White House Desserts
White House Jelly Cake (1887)
White House Sweet Strawberry Cake (1887)

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

Crushed Heath Bar Meringue (1975)

  • 6 egg whites
  • 2 tspns vanilla
  • Dash of salt
  • 1/2 tspn cream of tartar
  • 2 cups sugar
  • 6 Heath Bars, chilled and crushed
  • 2 cups heavy cream, whipped
  • Dash of salt
Preheat oven to 275 degrees. Have egg whites at room temperature, add vanilla, cream of tartar, and dash of salt. Beat to soft peaks, gradually adding sugar, beating until stiff peaks are formed.

Cover 2 cookie sheets with plain brown paper. Draw a 9-inch circle on each, and spread meringue evenly with the circle. Bake 1 hour.

Turn off heat, and let dry in oven with door close for at least 2 hours. Fold crushed candy and dash of salt into whipped cream. Spread between meringue layers, and on top and sides and of meringue (ice like 2-layer cake). 

Chill at least 8 hours. Top with crushed Heath Bars. Serves 16.

More "Lost" Candy Recipes
Classic Coffee Divinity Candy (1969)
Vermont Maple Caramels (1936)
Old-Fashioned Divinity Candy with Walnuts (1935)

Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)