Farmer's Pumpkin Drop Cookies with Raisins (1973)

• 1/3 cup shortening
• 1 cup sugar
• 1 cup canned pumpkin
• 2 eggs
• 1 tspn lemon juice  
• 1 tspn vanilla
• 2 1/4 cups unsifted flour
• 2 tspns baking powder
• 1 tspn ground cinnamon
• 1 tspn ground allspice
• 1/2 tspn salt
• 1/4 tspn ground ginger
•  1 cup raisins
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts     

Cream together shortening and sugar until light and fluffy. Beat in pumpkin, eggs, lemon juice, and vanilla, and blend well.

Sift together flour, baking powder, cinnamon, allspice, salt, and ginger. Gradually stir into creamed mixture. Stir in raisins, coconut, and walnuts. Drop by heaping teaspoonfuls 2 inches apart on greased baking sheet. 

Bake in moderate oven (350 degrees) 10 to 12 minutes. Remove from pan. Cook on racks. Makes about 4 dozen.

More "Lost" Pumpkin Recipes

Easy Pumpkin Cupcakes (1984)

Honey-Walnut Pumpkin Pie (1963)

(Origin - "Family Favorites from Country Kitchens" by the Farm, edited by Elise W. Manning, Farm Journal Food Editor, 1973.)

Brown Sugar Crumpets (1905)

• 
  1 cup brown sugar
• 1 cup chopped raisins
• 1/2 cup butter
• 1 egg
• 1/2 tspn soda
• 2 tbspns sour milk
• 1 1/2 cups Ogilvie's flour
• 1/2 tspn all kinds of spice (to taste) 

Mix sugar, butter, and egg together. Then add the flour, raisins, and spices.

Dissolve the soda in the sour milk, and add to mixture.   

Make a rather stiff dough, drop with a teaspoon on a buttered tin, and bake in a hot oven (Note - about 400 to 450 degrees). 

More "Lost" Coffee Cake Recipes

Milwaukee Sausage Coffee Cake (1959)

Buttermilk Doughnuts for Dunking (1969)

(Origin - "Ogilvie's Book for a Cook" by The Ogilvie Flour Mills Company, 1905.) 

Farmer's Sour Cream Raisin Pie (1965)

• Baked 8-inch pie shell
• 1/4 cup sugar
• 1 cup dairy sour cream
• 1 cup golden raisins
• 3 egg yolks, beaten
• 1-1/2 tbspn cornstarch
• 1/2 tspn salt
• 1/2 tspn ginger
• 1/2 tspn cinnamon
• 1/8 tspn cloves
• 1/8 tspn nutmeg
• 1/2 cup light corn syrup
• 1 tbspn grated orange peel
• Meringue (see below)

Mix sugar, cornstarch, salt, and spices in top of double boiler. Stir in corn syrup, egg yolks, sour cream, raisins, and orange peel.

Cook over hot water, stirring until smooth and thick, about 15 to 18 minutes. Pour into cool pie shell. Top with meringue. (See below.) Bake in moderate oven, about 350 degrees, until brown, about 12 to 15 minutes. 

Perfect Meringue for Topping 8-inch Pies

• 2 egg whites
• 1/4 tspn cream of tartar
• 1/8 tspn salt
• 1/4 tspn vanilla
• 1/4 cup sugar

Have egg whites at room temperature to obtain the greatest volume. Place them in a bowl with cream of tartar, salt, and vanilla. Beat with electric mixer at medium speed until entire mixture is frothy. Do not beat until eggs stiffen. 

Add sugar a little at a time, beating well after each addition. Do not underbeat. Beat until sugar dissolves to help prevent beading. Continue to beat until stuff, pointed peaks form when you lift beater slowly.

Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inner edge of crust. This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around edge. 

More "Lost" Farmer's Pie Recipes

Farmer's French Pear Pie (1965)

Farmer's Butterscotch Peach Pie (1965)

(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)

Plantation Raisin Sauce for Ham (1935)

• 1 cup raisins
• 1 cup water
• 5 cloves
• 3/4 cup brown sugar
• 1 tspn cornstarch
• 1/4 tspn salt
• Pinch of pepper
• 1 tbpsn butter
• 1 tbspn vinegar
• 1/4 tspn Worcestershire sauce

Cover raisins with water, add cloves, and simmer for 10 minutes. Then add the sugar, cornstarch, salt, and pepper, which have already been mixed together.

Stir until slightly thickened, and then add the butter, vinegar, and Worcestershire sauce. 

More "Lost" Recipes from "The Southern Cook Book"

Hot Frosted Coffee Gingerbread (1935)

Old-Fashioned String Beans and Bacon (1935)

(Origin - "The Southern Cook Book of Fine Old Recipes - 322 Old Dixie Recipes" by Lillie S. Lustig, Claire Sondheim, and Sarah Rensel, published by Culinary Arts Institute, 1935.)

Java Spice Bundt Cake (1973)

• 1 package (2-layer size) yellow cake mix
• 1 cup strong, black coffee
• 4 eggs
• 1 package (3-3/4 oz size) instant butterscotch pudding
• 1 tspn cinnamon
• 1 tspn nutmeg or mace
• 1/2 tspn allspice
• 1/2 cooking oil
• 1 cup raisins, golden or dark
• Coffee glaze (see below)

Preheat oven to 350 degrees. Grease and flour bundt pan. In a large bowl, combine the cake mix, cinnamon, nutmeg or mace, allspice, pudding mix, eggs, oil, and coffee. Beat for 4 minutes on medium speed of mixer. 

Fold in raisins. Pour into prepared bundt pan, and bake 45 to 50 minutes or until cake test done. Cool in pan for 15 minutes before turning our. Finish cooling on wire rack. Add coffee glaze.

Coffee Glaze

Dissolve 1 teaspoon instant coffee in 1 tablespoon boiling water. In a small bowl, combine coffee mixture with 1 cup sifted confectioner's sugar and 1 tablespoon light corn syrup. Beat until smooth. Use rubber spatula or a large spoon to spread or drip glaze on cooled cake.

(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)

More "Lost" Bundt Cakes

Harvey Wallbanger Bundt Cake (1973)
Banana Chocolate Chip Bundt Cake (1973)

Corn and Chicken Casserole with Raisins and Gravy (1935)

• 2 cups fresh corn kernels (2 to 3 large ears)
• 2 cups diced, cooked chicken
• 1 to 2 hard cooked eggs, sliced
• 1 small onion, chopped
• 1/2 cup seedless raisins
• 1/2 cup sliced ripe or green olives
• 1/2 cup chicken broth
• 1 tspn salt
• 1 tspn cumin
• 1/2 tspn oregano

Cut corn from uncooked ears and measure. Mix with salt, cumin, and oregano. Spread half the corn mixture in a well-greased 1-1/2 quart casserole dish. 

Add together all the chicken, hard cooked eggs, onion, raisins, and olives, and spread over corn mixture. Cover with remaining corn mixture.

Pour chicken broth over casserole. Bake in hot oven (400 degrees) for 25 to 30 minutes or until lightly browned. Serve with chicken gravy made from rest of the broth. Serves 6.

"Here's an excellent way to use a hen that is a little past its prime."
(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley. This recipe clipping was by F.T.C. of Florence, Arizona.) 

More "Lost" Recipes from my Grandmother's Collection

Mahogany Cake with Sour Cream (1936)

Hunter's Steak in Red Wine Gravy (1935)

Sweet Potato Cinnamon Loaf Cake with Vanilla (1935)

Apple Butter Pumpkin Fritters (1946)

• 1 cup unsifted flour
• 1 egg
• 1/3 cup canned, unsweetened pumpkin
• 1/4 cup raisins
• 1 1/2 tspns baking powder
• 1 tspn cinnamon
• 1/2 tspn salt
• 2 tbspns each of milk, molasses, apple butter, melted shortening
• 1/4 tspn each of nutmeg, ginger, allspice

Mix dry ingredients with raisins.  Stir in rest of ingredients just until smooth.

Drop from a teaspoon into deep hot fat, and fry at 350 degrees about 2 minutes, or until crisp and very brown.

Drain on paper towels. Makes 18. Serve at once.  

(Origin - "Receipts - Stephenson's Apple Farm Restaurant," 1967.  Stephenson's Apple Farm Restaurant, family owned and run, was located in Kansas City Missouri from 1946 until its closing in 2007.)

More "Lost" Fried Deliciousness
Banana Fritters with Lemon (1946)

Elvis Presley's Hush Puppies (1960)

Cauliflower Croquettes with Swiss Cheese (1967)

California Christmas Brandy Cake (1980)

• 1 cup honey
• 1/3 cup Brandy
• 1 cup butter, softened
• 6 eggs
• 1 tbspn grated orange peel
• 3 1/2 cups dried figs, cut-up
• 3 1/2 cups dried apricots, sliced
• 3 1/2 cups seedless golden raisins
• 3 1/2 cups walnuts, coarsely chopped
• 2 1/2 cups all-purpose flour
• 1 tspn baking powder
• 1 tspn salt

In a large bowl, combine the fruit and walnuts with the brandy; let sit for several hours until the liquid is absorbed.

Grease two 9x5x3-inch loaf pans. Preheat the oven to 275 degrees. In a very large bowl, cream the butter, honey, and orange peel until fluffy. Beat in the eggs, one at a time, beating well after each addition.  (The batter may look slightly curdled)

Combine the flour, baking powder, and salt, and add to butter mixture, beating until smooth. Stir the fruit mixture into the batter.  Divide the batter between the 2 prepared pans, and spread evenly.  

Bake for 1 1/2 hours; then increase the oven temperature to 300 degrees and bake 1 hour longer, or until the cakes are golden and a pick inserted in the center comes out clean.  

Let stand on wire racks for 20 minutes before turning out of the pans to cool completely on the racks.  Store well-wrapped in plastic wrap or aluminum foil.  

(Origin - "The Sun-Maid Cookbook" by Sun-Maid Growers of California, 1980.)