Curried Pork and Rice Soup (1924)

• 1 lb pork chops or similar, pass through meat chopper
• 2 onions, peeled, chopped fine
• 1/2 cup rice, washed
• 1 tbspn celery, washed, chopped fine
• 6 cups water
• 1 tbspn curry powder
• Seasonings to taste

Put all ingredients in a kettle. Let cook slowly for 35 minutes. 

Then serve. Yield: 4 servings.

More "Lost" Soup Recipes

Classic Cheddar Cheese Soup (1968)

San Francisco Macaroni Soup with Leeks (1910)

(Origin - "New Presentation of Cooking with Times Recipes" by Auguste Gay, published by Ringsmith and Wellman in San Francisco, 1924.) 

Eggs with Curry Sauce (1987)

• 5 tbspns unsalted butter
• 1 cup long-grain rice
• 1/4 tspn salt
• 2 cups chicken broth
• 1/2 cup minced onion
• 1/4 all-purpose flour
• 2 tbspns curry powder
• 2 cups milk
• 2 tspns orange marmalade
• 1/4 tspn cayenne, or to taste
• 8 hard-boiled large eggs, halved lengthwise
• 1 cup grated Swiss cheese
• Parsley sprigs for garnish

In a small ovenproof saucepan, melt 1 tablespoon of butter over moderate heat, add the rice with the salt, and cook it, stirring, for 30 seconds. Add the broth, heat, and bring the liquid to boil. Bake the rice, covered, in a preheated 350 degree oven for 20 to 25 minutes, or until the rice is tender and fluffy. Divide the rice among eight 1-cup gratin dishes.

In a saucepan, cook the onion in the remaining 4 tablespoons of butter over moderate heat, stirring, for 2 minutes. Add the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat, and whisk in the curry powder and the milk, scalded. Simmer the mixture, whisking, for 5 minutes, and add the marmalade, the cayenne, and salt and black pepper, to taste. 

Put 2 egg halves in each dish, spoon the sauce over them, and sprinkle the Swiss cheese over the sauce. Put dishes under a preheated broiler about 6 inches from the heat for 45 seconds to 1 minute, or until cheese is bubbly. Garnish the eggs with the parsley. Serves 8.

More "Lost" Egg Recipes
Mennonite Baked Asparagus with Eggs (1950)

White House Baked Eggs on Toast with Gravy (1887)

(Origin - "Gourmet Magazine," July 1987 edition, page 102.)

Curried Lamb (1975)

• 3 tbspns butter
• 1 cup celery, diced
• 2 tart apples, peeled and diced
• 1/2 cup onions, sliced
• 2 cups cooked lamb, diced
• 2 cups lamb broth, make from the bones
• 1-1/2 to 2 tspns, curry powder
• 2 tbspns flour
• 1-1/2 tspns salt

Melt butter in saucepan. Add celery, apples, and onions, and saute until soft.  Add lamb and lamb broth. Simmer 20 to 30 minutes.

Blend curry powder with hot water, and let stand 5 minutes. Blend flour and salt into curry, adding cold water if necessary for a smooth paste. If lamb mixture is fairly dry, add about 1 cup of boiling water to the curry paste. Continuing simmering 5 minutes, stirring frequently.

Serve on hot platter with border of fluffy boiled rice, and garnish with parsley.

More "Lost" Lamb Recipes
Artichoke Stuffed Leg of Lamb (1981)

Gigot Persille Spring Lamb (1964)

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975. This recipe waas courtesy of Hampton Manor, which was built "during the golden age between the War of 1812 and the War Between the States.")

Curried Turkey Salad with Cashews (1987)

• 1 6-to-8 lb turkey breast, fresh or thawed
• 2 tbspns unsalted butter, softened
• 1-1/4 cup mayonnaise
• 3/4 cup plain yogurt
• 2 tbspns curry powder
• 1/3 cup Major Grey's chutney
• 1 cup chopped scallion
• 2 cups chopped celery
• 2 cups seedless red grapes halved if large

For garnish:

• 1 cup cashews, toasted lightly
• Honeydew and cantaloupe wedges, peeled
• Small clusters of seedless red grapes

Rub the turkey breast with butter, sprinkle with salt and pepper to taste.  Roast it on a rack set in a roasting pan in pre-heated 325 degree oven, for 2 hours to 2 hours, 40 minutes, until a meat thermometer registers 165 degrees. Transfer turkey to a cutting board for cooling.

In a large bowl, whisk together the mayonnaise, yogurt, curry powder, and chutney until the dressing is well combined.  Discard the skin of the turkey, cut the meat into 3/4-inch pieces, and discard the bones.  

Add turkey to the dressing mixture, and add the scallions, celery, and grapes. Toss the salad until combined well.  

Mound the salad on a chilled large platter, sprinkle it with cashews, and garnish the platter with melon wedges and small grape clusters.

(Origin - "Gourmet Magazine," July 1987.)

More "Lost" Salads

Hot Dandelion Dressing with Bacon (1946)

Tangerine Cole Slaw (1965)

Celery Victor with Crab Legs or Shrimp (1946)

Curried Chicken and Grape Salad (1964)

• 3 cups diced, cooked chicken
• 1-1/2 cup diced celery
• 1 cup seedless grapes
• 2 tbspns lemon juice
• 1-1/4 tspn salt
• 1-1/2 tspns curry powder
• 6 tbspns mayonnaise

Combine all ingredients except grapes, and toss lights.  Gently fold in grapes.  

Chill thoroughly.  Serve on lettuce.  Garnish with toasted, slivered almonds, if desired. Serves six.  

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Lois Pullen of the Louisiana State Department of Education.) 

More "Lost" Curried Recipes

Curried, Lemony Cream of Chicken Soup (1960)

Cranberry Chicken Curry (1965)

Curried Lobster with Coconut (1957)

Cranberry Chicken Curry (1965)

• 2 3-lbs frying chickens, cut up
• 1 pint Ocean Spray Cranberry Juice Cocktail
• 2/3 cup butter
• 1 cup slivered almonds
• 2 tspns salt
• 2 tspns paprika
• 1/2 tspn pepper

Combine salt, pepper, and paprika. Rub into chicken until coasted.  Melt butter in frying pans. Saute chicken pieces until golden brown on both sides. Cover trying pans, reduce heat, and cook for 25 to 30 minutes, or until chicken is tender.

Remove chicken to warm platter, and keep hot in warm oven.  Pour cranberry juice cocktail into frying pans, stirring to loosen all browned particles.  

Cook over high heat until juice is reduced by half.  Pour over chicken.  Sprinkle with toasted, slivered almonds.  Serve at once on hot curried rice.

Curried Rice

• 2-1/4 cups rice
• 1/2 cup butter
• 2 tspns curry powder
• 3 tspns salt
• 4-1/2 cups chicken broth

In a heavy pan, cook rice in butter until golden brown, stirring as it cooks.  Add curry powder, salt and chicken broth.  Bring to a boil and cook slowly until rice is tender and liquid absorbed--- about 14 minutes.  Makes 8 servings.

(Origin - "101 All-Time Favorite Cranberry Recipes" by the Ocean Spray Cranberry Kitchen, 1965.)

More "Lost" Chicken Recipes

Buttered Roast Chicken with White Wine (1968)

Chicken Artichoke Timbales in White Wine and Sherry (1971)

New Orleans Chicken Maquechoux in Cream (1975)

Poulet Veronique with Grapes (1976)

Curried Lobster with Coconut (1957)

• 1 lobster boiled, meat cut in dice (1 to 1 1/2 lbs)
• 1 coconut, grated
• 1 large onion, chopped
• 1 finger of fresh ginger root, chopped
• 1 small piece of garlic, chopped
• 2 tbspns curry
• 1 quart, milk
• 6 tbspns butter
• 2 tbspns flour
• 1 chili pepper (optional)

Grate coconut. Heat milk to lukewarm, pour over coconut, and let stand 3 to 4 hours. Strain through cheesecloth. (Discard coconut.)

Chop onion, ginger and garlic, and fry in 3 tablespoons of butter for 15 minutes, not too brown. Put in the curry powder and another tablespoon of butter, and fry for 5 more minutes.

Mix 2 tablespoons each butter and flour and add, letting cook until butter melts nicely.  Add strained milk and cook, stirring until it is the consistency of custard, then strain.  A small piece of chili pepper chopped fine (after taking out seeds) may be added for seasoning.

After straining sauce, add lobster, and put into double boiler to reheat.  Do not let it boil again or it will curdle.  Do not add more thickening; the thin curry will be just right on rice. Serves 6.

(Origin - "Old Stove Round-Up Recipes: 35 Western recipes" by Sunset Cook Books, 1957.)

Curried, Lemony Cream of Chicken Soup (1960)

• 2 cups rich chicken stock
• 2 cups whipping cream
• 3 egg yolks
• Juice of 1 lemon
• 2 tbspns butter
• 1 tbspn curry powder
• 1/4 cup minced onion
• 1 large apple, finely diced
• Salt and pepper to taste

Cook onion in butter until wilted.  Stir in curry, and then chicken stock.  Simmer for 5 minutes, add cream, and bring to a boil.  Beat the egg yolks slightly, and beat 1/2 cup of hot stock into them slowly.  

Combine mixtures, and cook gently until thickened, but do not boil.  Season with salt and pepper.  Serve garnished with the diced apple that has been soaked in lemon juice.

May be served hot or chilled. Serves 6.  

(Origin - "The Sunset Cook Book: Food with a Gourmet Touch" by editors and consultants of Sunset Magazine. Published by Lane Book Company, 1960.)