Thursday, March 4, 2021

Buttermilk Hush Puppies (1982)

  • 3/4 cup self-rising corn meal
  • 1/3 cup self-rising flour
  • 1 large onion, finely chopped
  • 1 egg
  • 3/4 cup buttermilk
  • Lard or vegetable shortening
Mix all the ingredients in a small bowl. Shape into flat round or into balls. and fry in lard or shortening at 375 degrees until crisp and brown.

More "Lost" Recipes for Fried Things
Kentucky Corn Fritters (1969)

(Origin - "Cooking of the South" by Nathalie Dupree, published by Irena Chalmers Cookbooks, Inc, 1982)

Old-Fashioned Blueberry Grunt (1983)

  • 5 cups  of blueberries, picked over
  • 1 tbspn lemon juice
  • 3/4 cup sugar
  • 1 tbspn cornstarch
  • Pinch cinnamon
  • 1 cup flour
  • 2 tbspns sugar
  • 1 tspn baking powder
  • 1/2 tspn baking soda
  • Pinch salt
  • 2 tbspns melted butter
  • 1/2 cup buttermilk, or as needed 
Too the berries with the lemon juice in a wide, non-corrosive skillet or flameproof shallow baking dish. Stir together the cornstarch, sugar, and cinnamon in a small bowl, and stir this mixture gently into the berries until combined. Cover the pan and bring to a boil.

To make the dumpling topping, sift the flour, sugar, baking powder, baking soda, and salt into a mixing bowl. Gently stir in the melted butter, and then enough of the buttermilk to make a very soft dough. Stir just to combine; do not overmix. 

As soon as the berries being to boil, uncover th e pan, lower the heat, and drop rounded tablespoonfuls of the topping onto the berries, spacing them evenly. Cover the pan tightly and simmer for 15 minutes wihtout lifting the lid. Check to see that the dumplings have set; cool slightly.

Serve warm in bowls, with ice cream, whipped cream or heavy cream. Makes 6 servings.

(Note - "A grunt is similar to a cobbler, except that it is simmered, rather than baked. As it cooks, usually in a cast-iron skillet, the biscuit dough sets to form soft dumplings.)

More "Lost" Desserts
Appalachian Blackberry Dumplings (1987)

(Origin - "Old-Fashioned Desserts" by Richard Sax, published by Irena Chalmers Cookbooks, Inc., 1983.)

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.)

Spinach Dumplings (1981)

  • 1 1/2 lbs spinach
  •  4 scallions
  • 1 1/2 cups ricotta cheese
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 1 tspn basil
  • 1/2 tspn freshly grated nutmeg
  • 1 cup flour
  • 1/4 cup heavy cream
  • Salt and pepper, to taste
Wash the spinach well and dry it thoroughly. Chop the scallions and the spinach finely in a processor and transfer them to a mixing bowl. 

Add the ricotta, breadcrumbs, eggs, 1/4 cup Parmesan cheese, basil, and nutmeg, and beat them with a wooden spoon or electric mixer. Season with salt and pepper, to taste, and refrigerate for at least 2 hours.

Spread the flour on a sheet of wax paper. Take a heaping tablespoon of the spinach mixture, and roll it into a 3-inch sausage shape with your hands, then roll it in flour. Continue in this manner until all of the mixture is used. Pour 1/4 cup of cream into a 9-x-13-inch baking dish.

Boil at least 2 inches of salted water in a deep skillet. Reduce to a simmer and immerse 6 to 8 dumplings at a time. The dumplings are cooked when they float to the surface. Remove them with a slotted spoon, draining off all water.

Place them neatly in a line in the baking dish, and repeat until all the dumplings are cooked. Distribute the remaining Parmesan cheese over all the dumplings. Bake for 10 minutes. Serves 6 to 8.

(Note - "The spinach mixture can also be spooned into a casserole, topped with 1/2 cup heavy cream, and 1/4 cup Parmesan cheese, and baked at 375 degrees for 30 minutes.)

More "Lost" Spinach Recipes
Lawry's Creamed Spinach with Bacon (1938)
Spinach Gratin with Eggs (1952)

(Origin - "Fresh Garden Vegetables" by Libby Hillman, published by Irena Chalmers Cookbooks, Inc. 1981.) 

Friday, February 19, 2021

Honey Apple Cookies (1982)

  • 3/4 cup honey
  • 1/2 cup shortening
  • 1/2 tspn vanilla
  • 2 eggs
  • 2 cups whole wheat flour
  • 1 tspn baking soda
  • 1 1/2 tspns cinnamon
  • 1/2 tspn allspice
  • 1 1/2 cups finely chopped apples
  • 1 cup chopped raisins
  • 1 cup chopped nuts
Cream shortening and sugar. Add eggs and vanilla. Beat well.  Add apples and mix well.

Sift dry ingredients together and add to creamed mixture. Beat well by hand or use dough hooks on electric mixer.  Add raisins and nuts.

Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

More "Lost" Apple Recipes
Washington Apple Buttermilk Doughnuts (1982)
Yankee Baked Apples and Onions (1963)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

Cheddar Cheese Muffins (1985)

  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup oil
  • 2 tbspns sugar
  • 2 cups flour
  • 4 tspns baking powder
  • 1 cup grated Cheddar Cheese
  • Pinch of salt
Beat together the first 4 ingredients until blended. Mix together the remaining ingredients, and add all at once.  Beat until dry ingredients are just moistened. Do not overbeat.

Divide batter between 12 paper-lined muffin cups, and bake in a 375 degree oven for about 25 minutes or until tops are golden brown. (These muffins are not easy to test, so make certain that the tops are a nice, deep color.)

("There are few muffins that you can make that are more delicious and tender than these. Great with soups or salads, and excellent for snacking, too.")

More "Lost" Cheese Recipes
Brethren Cheddar Bread (1985)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

Thursday, February 18, 2021

Abraham Lincoln's Egg Corn Bread (1860)

  • 3/4 cup water
  • 1/4 cup coarse cornmeal, preferably stone-ground
  • 2 large eggs, separated
  • 1 cup milk
  • 1 cup regular cornmeal
  • 1/2 tspn salt, or less to taste
  • 1/4 tspn baking soda
  • 1 tbspn butter, melted
In a saucepan, bring the water to a boil. Gradually stir in the coarse cornmeal, and cook over low heat until it thickens, about 10 minutes. Set this cornmeal mush aside until cool, about 20 to 30 minutes.

Preheat the oven to 350 degrees. Generously grease a deep, 9-inch baking dish. 

Transfer the cooled cornmeal mush to a mixing bowl. Combine the egg yolks and milk, and stir into the mush with a whisk or fork until the mixture is smooth. Add the regular cornmeal, salt, baking soda, and melted butter. Mix well. Beat the egg whites until they form soft peaks, and fold into batter. 

Pour batter into prepared baking dish. Bake until the corn bread is firm in the center and starts to pull away from the sides of the pan, about 40 to 50 minutes. Loosen the edges from the pan while still warm. Cool before slicing.

More "Lost" Corn Bread Recipes
Sweet Potato Cornbread (1847)
Classic Skillet Custard Corn Bread (1963)

(Origin - "Abraham Lincoln in the Kitchen" by Rae Katherine Eighmey. Published by Smithsonian Books, 2013.) 

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.)

Southern Coca-Cola Barbecue Sauce (1982)

  • 1 onion, chopped
  • 2 tbspns butter
  • 2 cups catsup
  • 10 oz Coca-Cola
  • 1 bay leaf
  • 1 tbspn Worcestershire sauce
  • 1 tspn mustard
  • 1 tspns vinegar
  • 2 garlic cloves, finely chopped
  •  Salt and pepper, to taste
In a medium-sized saucepan, cook the onion in butter.

Add other ingredients and simmer for 1 hour, stirring occasionally.

("This is a rich, unctuous sauce that could be taken for the basis for a bottled sauce if you didn't know better. Good on chicken, ribs, or any pork.")

More "Lost" Recipes with Coca-Cola
Coca Cola Pancake Syrup (1948)
Coca Cola Cake with Buttermilk, Marshmallows (1982)

(Origin - "Cooking of the South" by Nathalie Dupree, published by Irena Chalmers Cookbooks, Inc, 1982)

Tuesday, February 16, 2021

Triple Chocolate Proposal Cake (1981)

  • 3 oz bar Tobler extra-bittersweet chocolate
  • 1 oz square unsweetened chocolate
  • 1 cup water
  • 4 eggs at room temperature
  • 2/3 cup superfine sugar
  • 3/4 cup unsifted cake flour
  • 1/8 tspn salt
  • Light Ganache frosting and filling (see below)
Preheat the oven to 350 degrees. Lightly grease the bottom of a 3-x-9-inch cake pan or a 9-inch springform pan, and line it with wax or parchment paper. 

Place the chocolate and water in a small, heavy saucepan over low heat, and bring to a boil, stirring constantly to melt the chocolate. Simmer for 3 or 4 minutes; the mixture will thicken slightly and resemble unwhipped heavy cream. Cool to lukewarm or cool. (It will measure about 1 1/3 cups.)

Place the eggs and sugar in the large bowl of an electric mixer, and beat on high speed for 5 to 10 minutes, scraping the sides of the bowl once or twice. The mixture will be thick, pale yellow, and greatly increase in volume. 

While the eggs are beating, sift together the flour and salt onto a piece of wax paper. Sift again into the egg mixture using a whisk to fold in, just until all the flour disappears and is incorporated.

Drizzle the cooled chocolate onto the batter in 2 stages, folding it in until the batter is uniform in color. Pour the batter into the pan (which should be 2/3s full) and tap it on the counter once or twice to free any large air bubbles. Bakes 70 minutes at 350 degrees. 

Cracks will appear on the surface, and the cake will shrink from the sides of the pan. Run a small, sharp knife between the sides of the cake and pan to be sure all the sides are free, and invert the cake onto a lightly greased rack. Remove the bottom of the pan, if springform, and the parchment.

Allow the cake to cool completely, at least 1 hour. The cake will fall slightly in the center. The overall height will be about 1 1/2 inches. If the cake falls more, it was underbaked, but it will still taste delicious. Slice into 2 layers.

Light Ganache is used for both filling and frosting this cake.

Light Ganache
  • 1 cup heavy cream
  • 4 oz Tobler extra-bittersweet chocolate (or 3 oz semi-sweet chocolate and 1 oz unsweetened chocolate)
  • 1 tbspn vanilla-flavored Cognac (optional)
The easiest way to make Ganache filling is with the food processor. (No need to chop the chocolate first.) Process the chocolate until it is in very fine particles. Heat the cream to the boiling point and, with the motor running, pour through the feed tube in a steady stream. Process until smooth. Yield: 2 1/2 cups

More "Lost" Irena Chalmers Recipes
Baked Alaska (1969)
Crepes Suzette (1969)

(Origin - "Romantic and Classic Cakes" by Rose Levy Beranbaum, published by Irena Chalmers Cookbooks, Inc, 1981.)