Saturday, May 21, 2022

Carrot Marmalade (1913)

 "Scald and rub the skin from a number of carrots. Then put the carrots through the food-chopper. To each pint of the pulp add the juice and grated rind of one lemon. Put into a sauce pan.

"For each quart our over the mixture 3 1/2 cups Larkin granulated sugar and let it stand overnight. In the morning, boil until it is clear and appears suffciently cooked. Put into jelly glasses. 

"This is a particularly delicious marmalade and so economical that almost anyone can enjoy it."

More "Lost" Carrot RecipesCharlie Brown's Carrots Everyone Likes (1969)
Carrots Rolled in Corn Flakes (1937)

(Origin - " Larkin Housewives' Cook Book - Good Things to Eat and How to Prepare Them" by Larkin Co., Inc. Recipe by Mrs. H. Wrench of Goodrich, Wisconsin, 1923.)


Friday, April 8, 2022

San Francisco Macaroni Soup with Leeks (1910)

 

"Slice 6 stalks of leek very thin, and put in casserole with 3 ounces of butter. Simmer until the leeks are cooked, then add 2 quarts of chicken stock and bring to a boil. 

"Add 6 ounces of macaroni that has been boiled in salted water for 15 minutes, and then cut pieces 1-inch long. Boil again for 15 minutes, and season with salt and pepper. 

"It is ready to serve when the macaroni is soft. Serve grated cheese separate."

More "Lost" Recipes from San Francisco
Old-Style San Francisco French Onion Soup (1884)
San Francisco Cream Fritters (1910)

(Origin - "The 1910 Hotel St Francis Cook Book" by Victor Hirtzler, "San Francisco's Legendary Master Chef." Republished in 1988 by Windgate Press.)

Old-Fashioned Yankee Caraway Cookies (1963)

  • 1 cup sour cream
  • 1 tspn baking soda
  • 3/4 cup shortening, softened
  • 2 cups sugar
  • 2 eggs, beaten
  • 1 tspn vanilla
  • 4 1/2 cups flour (about)
  • 2 tbspns caraway seeds for topping
  •  1/4 cup sugar for topping
Add baking soda to the sour cream. Cream shortening with the sugar, then add eggs, beating well. Add sour-cream mixture to egg and shortening mixture.

Sift flour and add. Dough should be stiff enough o handle and roll easily. Roll out to about 1/4-inch thick and cut. Sprinkle with the 1/4-cup sugar, then sprinkle sparingly with the caraway seeds. The amount of caraway seeds will depend on individual tastes, since caraway has a quite decided flavor. 

Place cookies on a greased cookie sheet and bake in 350-degree oven for abut 10 to 12 minutes. Makes 4 to 5 dozen. 

More Recipes from "Yankee Hill Country Cooking"
Yankee Baked Apples and Onions (1963)
Yankee Farmers' Cornmeal Dumplings (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.)

Southern Corn and Pecan Spoon Bread (1847)

  • 1 cup stone-ground white cornmeal 
  • 1 cup boiling water
  • 1 cup buttermilk
  • 3 eggs, separated
  • 3 tbspns butter, softened
  • 1 ear fresh corn, kernels scraped off or grated
  • 1 tspn salt
  • 2 tspns baking powder
  • 1/2 tspn baking soda
  • 1/2 cup pecans, ground fine
In a large bowl, soften cornmeal in boiling water. Mix buttermilk with the egg yolks, and add to the cornmeal. Beat in the butter and the grated corn, including its corn milk.

Beat egg whites until stiff but not dry. Mix together the salt, baking powder, and soda, and add to the corn mixture. Mix in the nuts, and finally, fold in the egg whites.

Scoop batter into a well-buttered 1 1/2 or 2-quart dish. Bake at 375 degrees until the top is well browned and a cake tester comes out clean, 50 to 60 minutes. Serves 8. 

More "Lost" Cornmeal Breads
Yankee Farmers' Cornmeal Dumplings (1963)
Southern Cornmeal Dodgers (1987)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. This recipe was adapted by author Betty Fussell from one in "The Carolina Housewife" published in 1847.)

Cream of Peanut Soup (1923)

 
"Put one quart of milk into a double-boiler, then add a bay-leaf and one-half cup of Larkin peanut butter. Moisten three tablespoons bread flour in a little cold milk, add to hot milk. and stir until thickened. 

"Cook five minutes. Add one-half teaspoon each of Larkin onion extract and celery salt, and a little white pepper. Crisp saltines in the oven to serve with this soup."

More "Lost" Peanut Recipes
Peanut Butter Brown Sugar Cookies (1950)
Duncan Hines' Salted Peanut Cornflake Cookies (1939)

(Origin - " Larkin Housewives' Cook Book - Good Things to Eat and How to Prepare Them" by Larkin Co., Inc. Recipe by Mrs. H. Wrench of Goodrich, Wisconsin, 1923.)

Tomato Mince-Meat (1923)

 "Chop one peck green tomatoes or put them through food-chopper using coarse cutter,  drain off juice, and add as much water as there was juice.  Also add five pounds brown sugar and two pounds chopped raisins.

"Cook slowly until the tomatoes are tender, then add two tablespoons each of Larkin cloves, cinnamon, allspice, and salt, and one cup vinegar. 

"Boil about five minutes, stir frequently, then add six large sour apples that have been peeled, cored, and chopped. 

"When the apples are done, the mince-meat is ready for jars. Seal while hot. You will find this very delicious for pies."

More "Lost" Tomato Recipes
Civil War Fried Tomatoes (1865)

(Origin - " Larkin Housewives' Cook Book - Good Things to Eat and How to Prepare Them" by Larkin Co., Inc. Recipe by Mrs. J.A. Harvey of Strawberry Point, Iowa, 1923.) 


Thursday, March 10, 2022

Irish Butterscotch (1978)

  • 1 cup granulated sugar, sifted
  •  1/2 cup light brown sugar, firmly packed
  • 1 tspn cider vinegar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/2 cup butter, cut in small pieces
  • 1/2 tspn vanilla
Lightly greased sides of saucepan.

Add sugars, vinegar, corn syrup, and water. Cook over low heat, stirring constantly with a wooden spoon, until sugar is dissolved. You should not be able to feel sugar grains when you rub the spoon against the side of the saucepan.

Remove from heat and, with a damp paper towel or small sponge, wipe any remaining grains from the sides of the pan above the liquid level.  Start the syrup boiling and clip on the candy thermometer. 

Cook over low heat, adding butter bit by bit while stirring constantly, until thermometer registers 300 degrees.  Remove from heat, and stir in vanilla.

Pour onto well-oiled baking sheet. Cool until surface is just barely warm to the fingers. Then, with a spatula, turn the mass over and with your hands, pull; and stretch as thin as possible.

Break into irregular eating-size pieces and cool. Store in airtight containers in layers separated by sheets of waxed paper.  Yield: about 1 lb. 

More "Lost" Candy Recipes
Aunt Bee's Cashew Fudge (1960)
Brown Sugar Easter Eggs (1950)

(Origin - "Anita Pritchard's Complete Candy Cookbook" by Anita Pritchard, 1978.)

Wednesday, March 9, 2022

Cheddar Corn Chowder (1976)

  • 2 1/2 cups water
  • 1 1/2 cups chopped potatoes
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/4 cup chopped onion or scallions
  • 1 1/2 tspns salt
  • 1/4 tspn pepper
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 1/2 cups (10 oz) shredded sharp Cheddar cheese 
  • 2 cups fresh corn, or 1 can (16 oz) cream-style corn
Combine water, potatoes, carrots, celery, onion, salt, and pepper in a large saucepan. Cover, and bring to a boil. Simmer 10 minutes, or until vegetables are tender.

Melt butter in a saucepan. Stir in flour; cook until bubbly. Gradually add milk, stirring constantly. Bring to boiling, then cook for 1 minute. Add cheese; stir until melted.

Gradually add cheese sauce to soup, stirring constantly. Add corn. Serves 6.

More "Lost" Corn Recipes 
Pennsylvania Corn Souffle (1946)
Mennonite Corn Pie with Bacon (1950)

(Origin - "Bread & Soup Cookbook" published by the Culinary Arts Institute, as part of their Adventures in Cooking series, 1976.)

Oregon Fresh Apple Cake with Butter Sauce(1980)

  • 2 cups granulated sugar
  • 1 cup shortening
  • 2 eggs
  • 2 cups flour
  • 2 tspns baking soda
  • 1 tspn cinnamon
  • 1/2 tspn salt
  • 4 cups chopped cooking apples
  • 1 cup chopped nuts
  • Apple cake sauce (see below) 
Cream together sugar, shortening, and eggs. Sift the dry ingredients and add to mixture. Add chopped apples and nuts. Baked in a greased 9-x-13-inch pan for 45 minutes at 350 degrees.

Apple cake sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cu butter
  • 1/2 whipping cream
  • 1/2 tspn vanilla 
In a small pan, combine sugars, butter, and whipping cream. Bring mixture to a boil, and then add vanilla. Pour sauce over individual servings of cake. It may be served warm or cold, but is particularly good warm. Serves 12.

More "Lost" Apple Recipes
Honey Apple Cookies (1982)
Shaker Cider Cake (1880)

(Origin - "A Taste of Oregon" published by the Junior League of Eugene, Oregon, 1980.)

Louisiana Carrot Casserole with Buttered Bread Crumbs (1976)

  • 1 bunch carrots, cut into small strips
  • 1 cup mayonnaise
  • 2 tbspns fresh horseradish, grated (or prepared horseradish)
  • 2 tbspns onion, grated
  • Salt and pepper to taste
  • Buttered bread crumbs
Boil carrots until just done in small amount of water. Reserve liquid. 

Mix remaining ingredients except crumbs, and moisten with some of the reserved liquid. Pour over carrot strips that have been placed in a 9-inch square baking dish. 

Cover with buttered bread crumbs. Bake, uncovered, at 300 degrees for 25 to 35 minutes, or until bubbly. Serves 4 - 5.

More "Lost" Carrot Recipes
Old-Time Sweet Carrot Jam (1914)

(Origin - "Pirates Pantry - Treasured Recipes of Southwest Louisiana" by the Junior League of Lake Charles, Inc., 1976.)