Thursday, July 11, 2019

Farmer's Dandelion Fritters (1981)

  • 1-1/2 cups all-purpose flour
  • 2 tspns baking powder
  • 1 tspn salt
  • 2 tbspns granulated sugar
  • 2 eggs
  • 2/3 cup milk, at room temperature
  • Dandelion flowers, without stems
  • Oil for frying
  • Confectioner's sugar for topping
Mix the dry ingredients. Gradually mix in the eggs and stir in the milk to make a smooth, lump-free batter. Refrigerate, covered, for 20 minutes before using. 

Pour oil into heavy skillet until it is 2 inches deep. Heat to 375 degrees.

Dip the dandelion flowers into the fritter batter and drop into the oil. Fry on both sides until golden brown. Remove and drain on paper towels before serving. Sprinkle with confectioner's sugar.

("Abe's mother always used this batter to fry dandelion flowers in the spring. Be sure to find dandelions which have not been sprayed, and snap off the flowers. Squash blossoms can also be used.)

More "Lost" Dandelion Recipes
Hot Dandelion Dressing with Bacon (1946)
Wilted Dandelions and Wild Onions (1830)

(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")

Mississippi Green Rice (1965)

  • 12 to 20 chopped green olives
  • 1/2 tspn salt
  • 1 tspn Worcestershire sauce
  • 1/2 tspn instant onion
  • 1 small can mushrooms, drained and chopped
  • 1 cup chopped green pepper
  • 1 cup chopped parsley
  • 3 cups cooked rice
  • 2 cups of white sauce (made with 4 tbspns butter, 4 tbspns flour, 2 cups milk)
  • 1/3 slivered almonds
  • Buttered bread crumbs
Mix all but the almonds together, and pour into a greased casserole (at least 1-1/2 to 2 quart size). 

Sprinkle almonds on top. Top with buttered bread crumbs, and if you like, a little grated cheese. 

Bake in oven at 350 degrees about 20 minutes, till bubbly. Serves 6 to 8.

More "Lost" Heirloom Recipes
Southern Buttermilk Jam Cake (1965)
Mississippi Cherry Torte (1965)

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. Harley T. Barrett.) 

Hershey's Frosted Chocolate Shake (1934)

  • 2 to 3 tbspns Hershey's Chocolate-Flavored Syrup
  • 3/4 cupful chilled milk
  • 1 tspn granulated sugar
  • 1/2 tspn vanilla
  • 1/2 cupful vanilla ice cream
Combine chocolate syrup, milk, sugar, and vanilla in shaker or glass jar. Shake vigorously.

Add ice cream and shake again. 

Serve immediately, pouring into a tall glass. Garnish with maraschino cherry or spray of mint.  Makes 1 10-oz serving. 

More "Lost" Hershey's Recipes
Hershey's Chocolate Butterscotch Pie (1934)
Hershey's Demon Chocolate Cake (1934)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Lemon Gelatin Mold Cake (1948)

  • 2 packages lemon gelatin
  • 2 cups boiling water
  • 1/2 cup sugar
  • 1 cup cold water
  •  1 cup orange juice
  • 1/2 pint whipped cream
  • 2 orange rinds, grated
  • 1 sponge cake
Mix gelatin with water, orange juice, sugar, and grated orange rinds. Let set to gel stage.

Whip cream, and fold into gelatin. Dice sponge cake and fold in. Pack hard with back of spoon into an angel food cake pan. 

Let set (in refrigerator). Serve with whipped cream. 

More "Lost" Molded Recipes
Black Cherry, Pineapple and Walnut Mold (1970)

(Origin - "More Food for the Body and Soul" by Moody Bible Institute, edited by Mrs. Frances Youngren, 1948.)

Summer Peach Dumplings (1976)

  • 1 cup sugar
  • 1 tbspn butter
  • 1 cup cream or milk
  • 2 cups sliced, ripe peaches
  • 1 cup flour
  • 2 tspns baking powder
  • 1/2 tspn salt
  • 2 cups hot water
Make a syrup of the sugar, butter, and 2 cups hot water. Add the sliced peaches, and let this come to a boil.

Make dumplings by mixing flour, baking powder, and salt into a fairly stiff batter with cream or milk. Drop large spoonfuls of this batter into the boiling syrup and peaches. Cover and cook for 20 minutes. Serve while hot. 

More "Lost" Peach Recipes
Rum Poached Peaches (1792)
Farmer's Butterscotch Peach Pie (1965)

(Origin - "The Passion for Peaches Cookbook" by Gail McPherson, 1976.) 

Thursday, June 20, 2019

New England Apple Pandowdy (1972)

  • White bread
  • Melted butter
  • 4 large green cooking apples
  • 1/2 cup dark brown sugar
  • 1/2 tspn cinnamon
Line the bottom and sides of a baking dish with fingers of bread (crusts removed) which have been dipped in melted butter. 

Fill the center with the apples, peeled, cored, and sliced. Sprinkle the apples with a mixture of the cinnamon and sugar. Add 1/2 cup of water and cover the top with a layer of well-buttered fingers of bread.

Sprinkle top with additional sugar. Cover and bake 1 hour in 350 degree oven. Serve hot with whipped cream. Serves 6.

More "Lost" Apple Recipes
Fried Apples and Bacon (1927)
Quaker Dutch Apple Cake (1954)

(Origin - "Yankee Magazine's Favorite New England Recipes" compiled by Sara B.B. Stamm and the Lady Editors of Yankee Magazine. Published in 1972.)

Farmer's Creamed Sweet Bologna Gravy (1981)

  • 3 tbspns butter or vegetable shortening
  • 3 tbspns flour
  • 1/2 lb sliced bologna, diced
  • 1/4 tspn salt
  • Dash or 2 pepper
  • 2 cup milk
  • 1 cup evaporated milk
Melt the butter in a large heavy skillet. Stir in the flour over medium heat until light brown. Add the diced bologna. Stir with a wooden spoon till the meat is well coasted and there are no flour lumps.

Continue to stir over medium heat till meat edge being to curl. Gradually add the milk, continuing to stir. Next add the evaporated milk, and simmer about 15 to 20 minutes on low heat until thickened. Salt and pepper to taste. 

Serve on whole wheat toast, potato cakes, or with cooked sweet potatoes. "On cool evenings during spring plantings and at other busy times, this was a good standby. It became a family favorite."  Serves 4.

Another "Lost" Bologna Recipe
Mennonite How to Make Bologna "Old Recipe" (1950)


(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")

Tomatoes in Cream (1972)

  • 6 large tomatoes, peeled and sliced
  • 3 tbspns butter
  •  1 tbspn flour
  • 1-1/2 tbspns sugar
  • 1 cup cream
  • Chopped basil, dill, or parsley
  • Salt and pepper
Arrange the tomato slices in a shallow baking dish, dust them with flour and sugar, salt and pepper, and dot with butter. 

Pour the cream over the tomatoes, and cover the dish with a lid or aluminum foil. Bake in a moderately hot oven, 350 degrees, until tomatoes are tender but not soft. 

Sprinkle with chopped herbs and serve. Serves 6.

More "Lost" Tomato Recipes
Broiled Tomatoes with Brown Sugar (1931)
Fried Tomato Gravy on Toast with Bacon (1976)

(Origin - "Yankee Magazine's Favorite New England Recipes" compiled by Sara B.B. Stamm and the Lady Editors of Yankee Magazine. Published in 1972.)

Wednesday, June 12, 2019

Chocolate Buttermilk Zucchini Cake (1952)

  • 1 cup brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tspn vanilla
  • 1/2 cup buttermilk
  • 2-1/2 cups enriched all-purpose flour
  • 1/2 tspn allspice
  • 1/2 tspn cinnamon
  • 1/2 tspn salt
  • 2 tspns baking soda
  • 4 tbspns cocoa
  • 3 zucchini, approx 6 inches long
  • 12 to 1 cup semi-sweet chocolate pieces
In a large mixing bowl, cream together the sugars, butter, and oil.  Add eggs, vanilla and buttermilk, stirring well to mix. 

Sift together all the dry ingredients, then sift into mixing bowl. Grate the zucchini, skin and all, into the bowl and stir until blended. 

Pour into a greased, floured 13-x-9-inch baking pan. Sprinkle top with chocolate pieces and bake in preheated 325 degree oven for 45 minutes or until cake tests done. Makes 12 servings.

More "Lost" Cake Recipes
1-2-3-4 Cake (1959)
Plantation Cinnamon Marble Cake (1935)

(Origin - "The Golden Jubilee of Guild Cookery: 1927 to 1977," compiled by The Bedford Hospital Guild of Bedford, Ohio. This recipe was by Barbara Garran.)

Banana Pecan Casserole (1981)

  • 3 bananas
  • 1 cup brown sugar
  • 1/4 lb butter
  • 1/2 cup raisins
  • 1/2 cup pecan halves
  • Brandy (optional)
Preheat oven to 325 degrees. Butter a 9-inch square casserole. Cut bananas in half lengthwise, then crosswise in 3-inch sections. 

Cover the bottom with a single layer of bananas, sprinkle with brown sugar, and dot with butter. Add a layer of raisins and pecans. Repeat layers.

Bake in 325 degree oven for 30 minutes. Before serving, pour a little brandy on top.  6 to 8 servings. 

"Good with pork, chicken, and turkey dishes. Sweet enough to spoon over vanilla ice cream for dessert."

More "Lost" Banana Recipes
Banana Spice Cake (1959)

(Origin - "Simply Simpatico" by the Junior League of Albuquerque, New Mexico. 1981.)