Classic Butterscotch Cookies (1960)

"Cream 1 cup butter, and add 1/2 cup each of granulated and light-brown sugar. Add 1 teaspoon vanilla and 2 eggs, one at a time, beating well after each. 

"Add 2-3/4 cups sifted flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup finely chopped nuts. Chill 2 hours. Shape into 2 loaves, 2-inches square.

"Wrap in waxed paper, and chill over night. Slice 1/8-inch thick. Bake on sheets in hot oven. 400 degrees, 6 to 8 minutes.

"Remove to racks while hot. Makes about 6 dozen. Store airtight."

More "Lost" Butterscotch Recipes
Farmer's Butterscotch Peach Pie (1965)
Southern Belle Butterscotch Cake with Coffee (1955)

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

James Beard's Croque Monsieur (1940)

"Slice brioche in slices about one-eighth of an inch thick. 

"Spread with butter, and on half on them, put a thin slice each of ham, chicken, and Switzerland Swiss cheese. Cover with another piece of brioche, dip in beaten egg and milk as you would for French toast, and saute quickly in butter till nicely browned on both sides.  

"Serve very hot."

(Origin - "Jame Beard Hors d'oeuvre and Canapes - The Classic Edition" by James Beard, 1940.)

More "Lost" James Beard Recipes
The Highball Sandwich (1940)

Salmon Steaks Parisienne (1954)

Fried Roast Beef Slices in Tangy Gravy (1960)

Bean and Bacon Chowder (1960)

• 1 cup dried navy or pea beans
• 1 quart water
• 4 slices bacon, diced
• 1 onion, chopped
• 1 cup diced potato
• 1 cup diced celery and leaves
• 1 can tomatoes
• 2 tbspns flour
• 2 cups hot milk
• 2 tspns salt
• 1/2 tspn pepper

Combine beans and water in large kettle. Bring to boil, and boil for 2 minutes. Let stand for 1 hour. 

Cook bacon and onion unit lightly browned. Add, with fat, to beans. Simmer, covered, for 1 hour. Add all ingredients, except flour and milk, and simmer 30 minutes. 

Thicken with flour blended with a little cold water. Add milk. Makes about 2 quarts.

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Soup Recipes

Cream of Spinach Soup with Egg Yolks (1976)
Cheddar Cheese Soup with Bacon and Almonds (1960)

New Orleans Bouillabaisse with White Wine (1891)

Fried Roast Beef Slices in Tangy Gravy (1960)

• 4 slices roast beef, 1/4" to 1/2" thick
• Fine dry bread crumbs
• Beef drippings
• 1 cup beef gravy
• Prepared mustard
• 1/2 tspn dry mustard
• Dash of Tabasco
• 1 tbspn Worcestershire sauce
• Garlic salt
• Pepper

Spread slices of roast beef with prepared mustard. Dip in crumbs.  Fry in drippings until browned. 

To make gravy, adding drippings to beef gravy, dry mustard, Tabasco, Worcestershire sauce, and spices. Heat, then serve warm. Makes 4 servings. 

"They're dipped in crumbs, fried, and served with a tangy gravy."

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Beef Recipes
Kentucky Bourbon Stew (1805)
Classic Swiss Steak in Gravy (1952)

White House Pot Roast in Gravy, Old Style (1887)

Classic Creamed Potatoes and Onions (1960)

"Peel and quarter enough potatoes and onions to make 3 cups each.  Simmer in just enough salted water to cover until cooked.

Drain off liquid, and replace with 1-1/2 cups rich milk and 1/2 cup cream.  Add 3 tablespoons butter, and season to taste with salt, pepper, and a dash of cayenne.

Simmer until thoroughly heated, and serve.  Makes 6 servings.

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Classic Recipes

Classic Beef Stroganoff with Sour Cream (1967)

Classic Skillet Custard Corn Bread (1963)

Classic Creamed Chicken a la King (1981)

Tomato Pie (1951)

"Make biscuit dough, using 2 cups of flour, 4 teaspoons of baking powder, a teaspoon of salt, 1/4 cup of butter, and enough milk (about 2/3 cup) to make a medium-soft dough.

"Roll and fit in a 10-inch pie pan, as you would pastry, turning under at the rim to make an edge.  

"Cover completely with peeled tomatoes cut in thick slices, sprinkle with salt, pepper, and chopped basil and chives.  Mix together a cup each of mayonnaise and grated cheddar cheese, and spread over tomatoes.

"Bake at 400 degrees for 35 minutes, or until it's a brown beauty."

(Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

More Deliciousness from "Patio Cook Book"

Bacon and Ripe Olive Quiche Tart (1951)

Lemon Cheese Tarts (1951)

Superb Chocolate Rum Balls with Pecans (1951)

Salmon Steaks Parisienne (1954)

• 4 thick salmon steaks
• Asparagus tips
• Hard-cooked eggs
• 1 egg white and shell
• 2 envelopes gelatin
• Sauce verte (see below)
• 3 1/2 cups clarified of white wine court bouillon (see below)

Poach the salmon in the court bouillon. Remove to cool.  Cook the bouillon down to about 4 cups. Clarify it by adding the egg white and shell to the broth, then strain through a napkin.  Dissolve the gelatin in 1/2 cup of cold water or bouillon, and add the rest to the broth.  Let it cool until almost set.

Remove the skin from the salmon steaks. when the jelly is almost set, combine 1 cup of it with 1 1/2 cups sauce verte.  Give the salmon steaks a liberal coat of this mixture.  

Spread the jellied bouillon on the bottom of a rather deep platter, arrange the salmon on top of this, and decorate with asparagus tips and hard-cooked eggs.  Serve with additional sauce verte.

Sauce Verte (herbed mayonnaise)

• 2 egg yolks
• 1 pint, olive or peanut oil
• Lemon juice
• 1 tspn salt
• 1/2 tspn dry mustard
• 1 cup mixed herbs (tarragon, parsley, chives, spinach), chopped finely

Beat the egg yolks, salt, and mustard together, and gradually add the oil, beating constantly until well thickened and thin.  Stir in finely chopped herbs.  Thin with lemon juice, to taste.

White Wine Court Bouillon

• 1 quart white wine
• 1 quarts water
• 1 cup wine vinegar
• 3 onions
• 4 carrots, finely cut
• 2 stalks celery
• 1 bay leaf
• 9 cloves
• 4 to 5 springs parsley
• 1 tbspn salt
• 1 tspn thyme

Put 3 cloves in each onion.  Combine all ingredients, and bring to a boil.  Simmer for an hour before adding the fish.

(Origin - "Jame Beard's Fish Cookery" by James Beard, 1954)

The Highball Sandwich (1940)

The highball sandwich is a coinage of my own, I believe. It has been the solution for many of my friends and pupils who wanted to know what to serve a group of men meeting for an evening of cards of talk, or to a mixed group which was to have highballs during an evening gathering.

It is the larger brother of the cocktail sandwich. It is thicker by 1/8th of an inch or so, and about 3 inches square.  It fills in when a substantial snack is desired and where a buffet table would be a nuisance.  Such sandwiches may be prepared or ordered in advance, and kept in the refrigerator till they are to be served.

The highball sandwich should nearly always be on dark. well-flavored bread, and should be well filled and substantial in appearance.  

Chicken, meats, and cheese are the most acceptable fillings, with plenty of spice and sauce.  The mixtures welcome at cocktail time are not as desirable here, nor are the very "gooey" fillings, which have a tendency to drip here and there.  (Heaven help the hostess who gives men drippy or sliding sandwiches!)

Serve plenty of pickles with these snacks, additional mustard and horse-radish, and some celery and radishes; usually, green onions will be appreciated.

(Origin - "Hors d'Oeuvre and Canapes" by James Beard, 1940.)

Estouffade of Venison Flambe (1971)

• 6 lbs, leg of venison, cubed
• 1/4 olive oil
• 1/4 cup cognac, warmed
• 1 tbspn, tomato puree
• 1 bay leaf
• 3/4 cup flour
• 1/2 bottle Chambertin wine
• 1/2 bottle red vin ordinaire
• Salt and pepper to taste
• 6 triangle-shaped croutons
• 12 boiled potatoes
• 2 cups of marinade (recipe below)

An estouffade is a dish whose ingredients are slowly stewed. the combination of that sort of cooking with venison which has been well marinated produced tender meat. Chef Chantreau says that some chefs add a graniture of small onions, mushrooms, and diced pork belly to this dish. But he says also that he is not a partisan of this custom, because he thinks that too many additions take away from the flavor of the venison.

Marinate the venison in the marinade for 48 hours, then removed and pat dry with paper towels.  Heat the olive oil very hot in a casserole and brown the venison in it.  Add the vegetables from the marinade and flambe all with cognac.  

Add the tomato puree, bay leaf, and flour, and stir well to mix with the meat. Add both wines and the 2 cups of marinade. Simmer 1 1/2 hours.  Remove meat to a serving dish and keep it warm. Season with salt and pepper. Strain over meat. Arrange the croutons and potatoes around the meat. Serves 6.

Marinade

• 1 medium onion, sliced
• 2 carrots, sliced
• 2 cloves garlic
• 1 tspn thyme
• 2 tbspns vinegar
• 1/2 cup olive oil
• 2 tbspns salt
• 1 tspn black pepper
• 1 bottle red burgundy wine

A marinade gains flavor from the meat it marinates and often becomes a component of the sauce served with the meat.  This recipe makes sufficient marinade for 6 pounds of venison, boar, rabbit, beef, etc. 

Cat the meat as instructed in the particular recipe, removing all fat and connecting tissues. Mix all ingredients and pour over meat. Marinate for as long as the recipe requires.

(Origin - "The Four Seasons Cookbook" by Charlotte Adams, with Special Consultant James Beard, 1971.  Aside: "This collection represents the most popular and the best" from New York's famed Four Seasons restaurant.)