Thursday, August 3, 2017

Fried Peaches with Bacon (1976)

"Fry 3 or 4 strips of bacon per person. Remove and keep warm.  Leave a generous amount of bacon fat in the skillet.

"Peel, halve, and pit half-ripe fresh peaches. Over medium heat, lightly saute peaches in bacon drippings in skillet, turning several times, sprinkling with brown sugar after each turning, and spooning the brown sugar syrup over the peaches.

"Saute until all the juices cook down to almost a candy consistency. When peaches are crisp and golden, they are done.

"Drain the peaches well, lay on warm plates, put strips of bacon over, and serve. Great for brunch."

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

More "Lost" Trader Vic's Recipes
Celery Victor with Crab Legs or Shrimp (1946)
Trader Vic's Baked Bananas with Rum Sauce (1968)

More "Lost" Peaches Recipes
Sweet Peach Pickles (1965)

Fresh Corn in Cream (1952)

  • 3 to 4 large ears, cooked corn
  • 4 tbspns butter
  • 1/2 sweet red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 cup cream
  • 1 tspn sugar
  • 1/4 tspn paprika
  • 1/2 tspn salt
With a sharp knife, cut through kernels of corn, scraping corn from cobs.

Melt butter in top of double boiler over direct heat. Add chopped peppers.  Cook slowly, without browning, about 5 minutes.  

Add corn, seasonings, and cream.  Cook about 10 minutes longer.  Serves 4.

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

More "Lost" Corn Recipes
Fresh Corn Souffle (1960)

Buttermilk Corn Bread (1876)

Scalloped Oysters and Corn (1953)
New Orleans Deviled Corn with Bacon, Green Olives (1984)

Tuesday, July 25, 2017

Orange Juice Waffles with Cream (1980)

  • 3 cups flour
  • 6 eggs
  • 1 cup orange juice
  • 1-1/2 cups cream
  • 1/2 cup butter, melted
  • 2 tspns orange rind, grated
  • 6 tspns baking powder
  • 1 tspn salt
  • 2 tspns sugar
In large bowl, mix together flour, baking powder, salt, and sugar.  In small bowl, beat egg yolks until light in color.  To beaten eggs, stir in orange juice, cream, melted butter, and orange rind. 

Add all at once to the dry ingredients, and stir to mix well.  Beat egg whites until stiff peaks form, and fold into mixture.  Bake in waffle iron.  Makes 6 waffles.

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

More "Lost" Oranges Recipes
Orange Galliano Liqueur Pie (1983)
Orange Milk Sherbet (1946)

Tuesday, July 18, 2017

Toll House Butterscotch Thins Cookies (1980)

  • 1 6-oz package butterscotch morsels
  • 1/2 cup butter
  • 2/3 cup firmly packed brown sugar
  • 1 egg
  • 1-1/3 cups all-purpose flour
  • 3/4 tspn baking soda
  • 1/3 chopped nuts
  • 3/4 tspn vanilla extract
Over hot (not boiling) water, combine butterscotch morsels and butter.  Stir until morsels melt and mixture is smooth.  

Add brown sugar and egg; beat until light and fluffy. Add flour and baking soda.  Stir in nuts and vanilla extract.  

Wrap in waxed paper, and chill in refrigerator until firm enough to handle (about 1 hour). Shape into log about 12 x 1-1/2 inches.  Wrap and return to refrigerator.

To bake, preheat over to 375 degrees. Cut log into slices 1/8 inch thick. Place on ungreased cookie sheets.  Bake 5 to 6 minutes.  Makes 8 dozen cookies. 

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

More "Lost" Toll House Recipes
Toll House Caramel Corn Flake Ring (1948)
Toll House Christmas Almond Cake (1948)
Hawaiian Pineapple Bars (1967)
Fried Jumble Cookies (1883)

New Orleans Avocado Oliva with Vermouth (1973)

  • 2 large avocados
  • 1 large container, baby artichoke hearts
  • 1/2 cup oil
  • 1 tbspn vinegar
  • 1 tbspn freshly squeezed lemon juice
  • 2 tbspns vermouth
  • 2 tbspns Dijon mustard
  • 2 tbspns chopped parsley
  • Salt and white pepper
Cut avocados in half.  Fill cavities with baby artichoke hearts.  

Combine the remaining ingredients, leaving the parsley for decoration.  Pour the sauce over the artichoke hearts.  Sprinkle with parsley and serve.

(Origin - "Secrets from New Orleans' Best Kitchens" by Earlyne S. Levitas, 1973.  Recipe from Le Ruth's restaurant in Gretna, Louisiana. Le Ruth's opened in 1966, and was regarded as a top New Orleans restaurant until it closed in 1991.)

More "Lost" New Orleans Recipes
New Orleans Bouillabaisse with White Wine (1891)
New Orleans Sweet Potato Pone (1932)
New Orleans Shrimp Stew (1975)
New Orleans Eggplant Au Gratin with Bacon (1975)

Baked Mocha Rice Pudding with Coffee (1969)

  • 1/3 cup Uncle Ben's converted rice
  • 1-1/2 cups strong coffee
  • 1 tbspn butter
  • 2 eggs, well beaten
  • 1 cup milk
  • 1/3 cup dark corn syrup
  • 1/3 cup sugar
  • 1/2 tspn vanilla
  • 1/8 tspn salt
  • Cinnamon
Place uncooked rice in coffee in double boiler.  Cook approximately 35 minutes or until rice is tender.

Add butter, then combine thoroughly with remaining ingredients.  Pour into buttered 1-quart baking dish. Sprinkle with cinnamon, and set in pan of warm water.

Bake in 350 degree oven for about 50 minutes, or until knife inserted in center comes out clean.  Serve hot or cold, with whipped or light cream.  Serves four.

(Origin - "Uncle Ben's The Magic of Rice Cookbook," a Benjamin Company/Rutledge Book, 1969)

More "Lost" Coffee Recipes
Beef Stroganoff with Coffee (1981)
Coconut Coffee Fudge (1949)
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

Flaming Rum Pineapple (1971)

  • 2 pineapples, peeled and cut in wedges
  • 2 cups of rum
  • 1/4 cup honey
  • 1/2 cup water
  • 1/4 tspn cinnamon
  • 1/4 tspn ground nutmeg
Place pineapple in refrigerator in covered dish until ready to serve.

Combine 1 cup of the run, honey, water, cinnamon, and nutmeg in a saucepan and bring to a boil.  Simmer 1 to 2 minutes.

Place pineapple in serving bowl.  Pour rum sauce over pineapple wedges.  When ready to serve, pour 1 cup of rum over the pineapple, and ignite.

(Origin - "Hawaiian Dinner Party" by William I. Kaufman, a Buzza Book, 1971.)

More "Lost" Hawaiian Recipes
Hawaiian Pineapple Bars (1967)
Hawaiian Preserved Figs with Lime (1920)

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)