New England Old-Fashioned Potato Soup (1972)

• 4 potatoes
• 3 cups milk
• 1 tbspn chopped onion
• 2 tbspns butter
• 1 tbspn flour
• Celery salt
• Salt
• Cayenne pepper

Boil the potatoes and mash them. 

Brown the onion in butter, add the flour, then the potatoes, milk, and seasonings. Stir and heat until smooth.

Serve sprinkled with grated cheese and chopped parsley.

More "Lost" Recipes from Yankee Magazine's Favorite New England Recipes

Tomatoes in Cream (1972)

New England Apple Pandowdy (1972)

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

New Hampshire Apple Cornflake Dessert Casserole (1963)

•  5 cups cornflakes
• 3 cups sliced apples
• 1 cup sugar, white or brown
• 3 tbspns butter

Put a layer of cornflakes in a buttered casserole. Cover with a layer of apples, then sprinkle with part of the sugar, cinnamon, and dot with butter.

Repeat layers, then top with cornflakes and dot with butter. Sprinkle with sugar.

Cover casserole dish and bake in a 375 degree oven for about 35 minutes. Serve with cream.

More "Lost" Cornflake Recipes

Cornflake Pancakes (1971)

Classic Corn Flake Chicken (1980)

(Origin - "The Village Apple Book" by the Salisbury Congregational-Community Church in Salisbury, New Hampshire, 1963. Recipe by Betty Smith.)

Vermont Maple Apples Dessert (1972)

• 
  6 tart, firm apples such as McIntosh or Cortland
• 2 cups maple syrup
• 1 cups water
• Sweetened whipped cream 

Remove the core from each apple, but otherwise leave them whole. Remove the peel from the upper half of each apple.

Combine the syrup and water, add the apples, and simmer until tender, about 1 hour. Serve cold, with sweetened whipped cream if desired. 

More "Lost" New England Recipes

Classic Boston Cream Pie (1972)

New England Apple Pandowdy (1972)

(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)

Yankee Farmers' Cornmeal Dumplings (1963)

• 
  1 cup flour
• 1 1/4 tspn salt
• 2 tspns baking powder
• 1 cup cornmeal
• 1 egg, beaten
• 3/4 cup milk 

Sift flour with salt and baking powder. Add cornmeal. 

Stir in egg and milk. Batter should be soft.

Drop by spoon on top of boiling greens. Cover and cook 15 minutes. Serves 6. 

More "Lost" New England Recipes

New England Onion Sandwich (1972)

Yankee Baked Apples and Onions (1963)

(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.) 

New England Farmers' Maple Syrup Pie (1983)

• 
  1 cup maple syrup ("only the real thing is any good")
• 1 cup water
• 1/4 tspn salt
• 1 tbspn butter
• 1 tbspns cornstarch
• 2 eggs, separated
• Baked 8-inch pie shell

Preheat the oven to 350 degrees.  

Set aside, separately, 1 tablespoon of the maple syrup and 1 tablespoon of water. Put the rest of the maple syrup and water in a saucepan and heat to boiling point. Stir in the salt and butter, and remove from heat.

Mix the cornstarch with the reserved tablespoon of water in a cup, add to the egg yolks in a saucepan, and beat well. Add the hot syrup gradually to the egg mixture, and cook over low heat, stirring constantly until thickened. Allow to cool slightly, then pour into the baked pastry shell. 

Beat the egg whites until stiff peaks form, and fold in the reserved tablespoon of maple syrup. Spoon this over the pie, forming peaks with the back of the spoon. Place in the preheated oven for 12 to 15 minutes, or until the topping is golden brown. Serve at room temperature, or cool. Serves 4 to 6.

More "Lost" Pies

Early American Squash Pie (1841)

Quaker Brown Sugar Chess Pies (1954)

(Origin - "Cooking from a Country Kitchen" by Suzanne Taylor, published by Irena Chalmers Cookbooks, Inc, 1983.)

New England Cherry Devil's Food Cake (1972)

• 
  2/3 cup shortening
• 2 eggs, separated
• 1 3/4 tspns baking soda
• 3 cups sifted flour
• 2 cups sugar
• 4 squares melted chocolate
• 1 tspn salt
• 2 4-oz bottles of maraschino cherries, drained and juice saved
• Drained cherry juice plus buttermilk to make 2 cups

Put the cherries to drain way ahead of when you plan to mix the cake. Cut the cherries in quarters for faster draining. 

Cream together the shortening and sugar; add egg yolks, and mix thoroughly. Stir in the melted chocolate.

Sift together twice the flour, baking soda, and salt. Add to the creamed mixture alternately with the cherry juice-buttermilk. Fold in the stiffly beaten egg whites, and then the cup of cherries. 

Bake at 350 degrees for 50 minutes. Use a 10-x-14-inch cake pan or 2 9-inch round pans. Frost with white frosting.

("This light, moist cake is great for church suppers or when friends drop in for tea.")

More "Lost" New England Recipes

New England Apple Pandowdy (1972)

Tomatoes in Cream (1972)

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

Cranberry Buttermilk Sherbet (1972)

• 
  1 envelope unflavored gelatin
• 1/4 cup lemon juice
• 3 cups cranberry juice cocktail
• 2 cups buttermilk
• 1 1/2 cups sugar
• 1 tspn nutmeg

Sprinkle the gelatin over the lemon juice and let stand 5 minutes. Heat gently, until the gelatin dissolves.

Add the remaining ingredients, stirring until the sugar dissolves. Pour into an ice cube tray or metal pan, and freeze until mushy.

Scoop mixture into a bowl, and beat until smooth and fluffy. Return to freezer and freeze until firm. Yield is 5 cups.

More "Lost" Sherbet Recipes

Orange Milk Sherbet (1946)
White House Raspberry Sherbet (1887)

(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)

Yankee Baked Apples and Onions (1963)

• 
  12 medium tart apples, peeled and sliced
• 3 medium onions, peeled and sliced 
• 3 tbspns butter
• 1 tspn salt
• Pinch of pepper
• 1/2 cup dry breadcrumbs
• 1 tbspn butter (for breadcrumbs)
• 1/2 cup water

Place about half the apples in bottom of a buttered baking dish which has a lid. Cover this layer of apples with half the onion slices, which have been separated into rings. Dot with 1 tablespoon of the butter, salt and pepper. Add a layer of the remaining apples, then the remaining onion slices, and dot with remaining butter, salt, and pepper.  

Toss breadcrumbs in 1 tablespoon of butter, which has been melted. Sprinkle over top of onions and apples in baking dish. Add 1/2 cup water. Cover and bake slowly in 350-degree oven until tender, about 2 hours. 

A little more water may be added if mixture begins to stick on during baking. Will serve 8. 

More "Lost" Vermont Recipes

Vermont Butter Apple Muffins (1939)

Vermont Cheese Soup (1957)

(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.) 

Classic Boston Cream Pie (1972)

• 
  4 eggs
• 1/8 tspn cream of tartar
•  1-1/4 cups sugar
• 1/2 cup plus 3 tbspns flour
• 1/4 tspn salt
• 2 cups milk
• 2 tspns vanilla
• Sweetened whipped cream

Preheat oven to 350 degrees. Separate 3 of the eggs. Beat the yolks until they are light and lemon-colored. 

In a separate bowl, beat the egg whites until they are foamy. Add the cream of tartar and continue beating until stiff but not dry. Beat in one-half cup of the sugar. Fold the yolks into the whites. Then fold in one-half cup of the flour and half the salt. 

Butter and lightly flour the bottom of a 9-inch cake pan. Pour the batter into the pan and bake 35 to 45 minutes. Let cool.

Meanwhile, heat the milk in a saucepan. Beat the remaining egg lightly with the vanilla and remaining sugar, flour, and salt. Stir into milk and cook, stirring, until thickened. Cool and chill.

Split the cake in half, and fill with the custard. Chill. Serve with sweetened whipped cream if desired.  Yield: 6 to 10 servings.

More "Lost" New England Recipes

New England Apple Pandowdy (1972)

Concord Tomato - Cinnamon Church Soup (1974)

(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)

New England Onion Sandwich (1972)

• 1 large sweet onion
• 3 hard-cooked eggs
• 2 small pickles
• Mayonnaise
• 1/2 tspn dry mustard
• Salt and pepper

Chop the onion, eggs, and pickle fine, and add enough mayonnaise to have a good spreading consistency. Add mustard, salt, and pepper to taste. 

Spread lavishly. Serve with tomato wedges and ripe olives. 

"This is just such a zestful sandwich, as delighted the Yankee President Calvin Coolidge. It is particularly good made with rye bread."

More "Lost" Sandwich Recipes

James Beard's Croque Monsieur (1940)

Classic Brown Derby Monte Cristo Sandwich (1959)

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

Pennsylvania Corn Souffle (1946)

"Melt 1/4 cup butter, and add 1/4 cup flour. Stir to a smooth paste. Add 2/3 cup milk and i cup cream-style corn. Put through food chopper. 

"Cook until thick, stirring constantly. Remove from heat.  Add:

• 3 well-beaten egg yolks
• 1/2 tspn salt
• 1/4 cup grated cheese

"Fold in 3 stiff-beaten egg whites. Pour into greased baking dish. Bake in moderate oven, 350 degrees, about 30 minutes or until set. Serves 4 to 6.

More "Lost" Pocono Kitchens Recipes

Hot Dandelion Dressing with Bacon (1946)

Banana Fritters with Lemon (1946)

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs Andrew W Auerbacher.)

Concord Tomato - Cinnamon Church Soup (1974)

• 3 cups stewed tomatoes
• 1 onion, chopped fine
• 1 large stalk celery with leaves, chopped
• 2 cups beef bouillon
• 2 tspns sugar
• 2 tspns balsamic or red wine vinegar
• 1/2 tspn cinnamon
• 1/2 tspn black pepper
• 1/4 tspn allspice
• 1/8 tspn mace
• Salt and cayenne pepper to taste

Stew all ingredients together, covered, in a saucepan until the vegetables are soft, about 20 minutes. Puree in a processor or blender. Recue to thicken or add bouillon to thin. Serves 4 to 6.

"In the kitchen of Concord, the association of cinnamon and other aromats with tomatoes was natural. For a Concord church soup. you can turn this tomato-bouillon into a thin drinkable temperance brew or into a thick puree to be eaten with a spoon."

More "Lost" Tomato Soups

Winter Tomato Soup with White Wine (1962)

Classic Cream of Tomato Soup with Croutons (1929)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in "The Meetinghouse Cookbook" of Concord, Massachusetts, first republished in modern times in 2-1974.)

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.)