Vintage recipies

D'oh!!! I should have realised, thanks.

Here's a recipe just in time for Christmas (it gets better if left to mature for a bit)

Mincemeat

Ingredients

• 8 oz Bramley apples - cored and finely chopped, no need to peel
• 4 oz shredded suet
• 4 oz currants
• 4 oz chopped dried dates or prunes
• 4 oz raisins
• 4 oz sultanas
• 4 oz chopped candied peel - don't buy it, MUCH tastier to make your own
• 6 oz soft dark brown sugar
• juice and grated zest of an orange
• juice and grated zest of a lemon
• 1 oz slivered almonds or chopped hazelnuts
• 2 teaspoons mixed ground spice
• ¼ teaspoon ground cinnamon
• pinch freshly grated nutmeg
• about 8 shots of brandy - I use the "one for the pan, one for the chef" method when adding it

Method

1. Mix up all the ingredients except the brandy.
2. Leave overnight for the flavours to mingle.
3. Put in a low oven for 3 hours.
4. Leave it to cool, stirring occasionally. As the suet cools, it coats the mixture.
5. When cold add the brandy and stir well.
6. Put in sterilised jars.
7. Wait for Christmas, add more booze to taste when making the mince pies.

This makes a good present if you put it in nice jars.

Not really a solely 1930s / 40s recipe I know - but I see the Golden Age of cooking as a time when people didn't rely on rubbish out of jars from supermarkets.

I found a copy of "The American Woman's Cookbook" years ago. Over the decades it has gotten pretty beat up. A great book with fantastic photographs.
It has been republished several times in the 60+ years since first released. Last I looked there were many available on the bay for super reasonable prices. The photos of real ham with real fat on it are alone worth the price.
Tom D

My Grandmom Has a "Better Homes and Gardens" Cook book from the late 30's. Any chance I get I look through it for old ideas..... Here's one I thought I'd try out for Thanksgiving.

NoirDame said:

It's time to resurrect this thread!

I have made this twice and it is wonderful. If you use a thinner chop, reduce the cooking time (mine took 25 minutes last night).

Pork Chops with Cheese
serves 6

6 Pork chops
1/4 cup of flour with the following seasonings
paprika (I just sprinkled this in)
salt (I used 1/2 tsp)
pepper (I used 1/4 tsp)
butter or margarine to fry in
3/4 c milk
8 oz package of light cream cheese cubed
1/2 t garlic salt
1/2 c parmesan cheese

Coat the chops in flour and brown in butter. Heat milk in separate sauce
pan and add cream cheese, garlic salt and 1/4 c of parmesan cheese, mixing
until well-blended. Place chops in a 12x8 baking dish. Cover with sauce
and top with remaining parmesan cheese. Bake at 325 for 50 mins or until
chops are tender.

Click to expand...

I made these last night and they went over really well.

so I had a hellzapoppin party at my place a few weeks ago (just a few of us really, eating and watching the movie), here is the menu

made the rumaki mostly with bacon but a few w/o for me, especially shrimp. being a recovering vegetarian bacon makes me sick and I still have no taste for steak but hey I feed people anyway

Steak Rumaki with Bourbon Vanilla Sauce

2/3 cup bourbon
1/2 cup brown sugar
1/2 t vanilla extract
2 T red wine vinegar
1 lb NY strip or sirloin steak, trimmed, cut into 1 1/2" chunks
Salt and pepper
15 scallion pieces, 3" long
1/2 cup canned sliced water chestnuts, drained
8 strips thin-sliced bacon, halved crosswise

Whisk bourbon, sugar and vinegar together in a bowl; set aside

Season the steak with salt and pepper. Wrap each chunk in a piece of
bacon along with a piece of scallion and a slice of water chestnut,
skewer with a toothpick.

Preheat sauté pan over medium heat. Brown rumaki on all sides about 8
minutes total; transfer to a plate. Pour off drippings, then deglaze pan
with bourbon mixture. Simmer until slightly syrupy, 2-3 minutes. Off
heat, add vanilla and salt to taste. Serve sauce over rumaki.



Shrimp Rumaki with apricot bbq glaze (this is to die for)

1 8oz can sliced water chestnuts
36 raw medium shrimp, peeled and deveined
9 bacon slices, cut into 4 pieces
1/3 c bbq sauce
1/3 c apricot preserves
1 tbsp fresh ginger, grated
1 tbsp cider vinegar
1/8 tsp red pepper flakes

preheat broiler. place a water chestnut slice on top of each shrimp. wrap with bacon and secure with toothpick, repeat process

line broiler pan with foil (I used a cookie sheet with parchment, careful that the paper doesn't burn), insert broiler rack. coat rack with nonstick spray. place shrimp on rack

combine remaining ingredients in a small bowl, brush evenly over shrimp. broil 2 minutes, turn, baste and broil 2 more minutes, then turn one last time baste and broil one more minute

delish!



french bread a la Lizbelly (yeah that's me, and bread is timeless so hey this works for a retro party. right?)

I didn't bother to measure so here's best guess:

sponge, start 3 days before:

1.5 c water
1 tsp dry yeast
1 tsp cider vinegar
about 1 c flour

mix well, it should be thin, and let fester for 2 days

day before:

add about 1 c flour and stir, leave room at the top of the container for it to fluff up

baking day:

mix 1 tbsp yeast with 1/2 c water, mix with sponge, and add about 2 cups of flour, cup at a time, and stir. and stir some more. it should be thick and rubbery. keep stirring for about 10 minutes. mix 2 tsp salt in 1/4 c warm water and stir into dough. from here add enough flour to make your dough, knead for a while yeah by now you're tired and ready to hit the wine before the bread is done but too bad keep going, leave it a little slack but not sticky. cover in flour and let rise to double, punch down, let rise to double again (this is why you need so much yeast and don't worry you won't have an over-yeasty flavor when done). when you shape your loaves (boules, baguettes, batards, doesn't matter), you'll probably need a little extra flour but if you leave a little extra flour on top it will be pretty when you're done. let rise, slash how you like, bake at 450 F with steam (400F convection oven). steam only when you put the loaves in, turn after baking half way. done when they sound hollow when tapped on the bottom. considering I didn't measure anything but the salt, I'm lucky this turned out well at all


cucumber dill dip (I will eat this with a spoon, never mind the bread or veggies)

salt
1 cucumber, peeled, deseeded, and chopped finely
6 green onions, white parts only, chopped
1 c plain yogurt
1 3oz package cream cheese (lowfat is supposed to work)
2 tbsp fresh dill, chopped (1 tbsp dried but that's really not good enough)
fresh dill sprigs

lightly salt cucumber in a bowl and toss. refrigerate 1 hour and drain on paper towels. mix with onions and set aside. put yogurt, cream cheese, and dill into food processor and blend. add salt to taste, I put in some fresh ground pepper for fun. chill 1 hour and serve



Beignets (I'm in love)

http://www.foodnetwork.com/recipes/paula-deen/french-quarter-beignets-recipe/index.html

* 1 1/2 cups lukewarm water
* 1/2 cup granulated sugar
* 1 envelope active dry yeast
* 2 eggs, slightly beaten
* 1 1/4 teaspoons salt
* 1 cup evaporated milk (deesgusting. I used fat free half & half)
* 7 cups bread flour
* 1/4 cup shortening (can't tell you how much I hate shortening. I used normal veg oil)
* Nonstick spray
* Oil, for deep-frying
* 3 cups confectioners' sugar


Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

**I baked some as a test, 350F, they would have been better had I brushed them with milk before putting them in the oven. but they were still good. just not as good as the fried ones. ohso good...



Chocolate Chip Cheese Ball (my mods noted by the *s. retro not really but it was fun anyway)

8 oz cream cheese, softened
1/2 c butter, softened
1/4 tsp vanilla extract
3/4 c confectioners sugar
2 T brown sugar
3/4 c mini chocolate chips
3/4 c pecans, finely chopped (I used almonds)
*zest from one lemon
*extra vanilla
*large flake dried coconut
*splash of JD
graham crackers (good on the beignets too)

In mixing bowl, beat cream cheese, butter and vanilla until fluffy. Gradually add both sugars, beating just until combined. Stir in chocolate chips. Cover and refrigerate at least 2 hours. Place cream cheese mixture on plastic wrap and form into a ball. Wrap in plastic wrap and refrigerate at least 1 hour. Just before serving, remove plastic wrap, roll cheese ball in pecans and place on serving plate along with graham crackers (vanilla wafers, etc.) Enjoy!



Italian Lemonade (my kids were home, and not all the guest/dancers are over 21, so no alcohol -except for cooking- otherwise it would have been milk lemonade recipe here http://www.diamonddame.com/2010/02/vintage-milk-lemonade-recipe.html this whole website is fabu and I think how I found this forum)

2 cups lemon juice, about 12 to 15 lemons
2 cups Basil Simple Syrup, recipe follows
2 cups cold or sparkling water
Ice
Lemon twists, for garnish

Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.

Basil Simple Syrup:
1 bunch fresh basil, washed and stemmed
2 cups sugar
1 cup water

In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

had veggie and fruit plates but nothing elaborate, by this point I was really tired. friends brought cookies and pb choc chex mix, fed kids the little food snobs that they are and put them to bed, chatted for a while then watched the movie. seriously crazy movie but I love it!

LizzieMaine said:

A couple from my grandmother's cookbook, c. 1933. Bear in mind that cod was one of the cheapest fishes you could get on the Maine coast at that time, and folks ate a lot of it.

Codfish Loaf

1 cup scalded milk
1 cup soft bread crumbs
2 cups flaked codfish
Grated rind of half a lemon
1 tsp. salt
1/4 tsp pepper
2 tbsp. butter
2 eggs, beaten

Pour scalded milk onto bread crumbs and let set until crumbs soak most of it up. Combine with fish, lemon rind, salt, pepper and butter. Fold in eggs. Turn into oiled loaf pan, bake in moderate oven for 45 mins or until loaf is firm. Serve hot.

Codfish Cakes

3 cups diced raw potatoes
1 1/2 cups shredded salt codfish
2 tbsp butter
1/4 tsp pepper
1 egg, beaten

Combine potatoes and codfish, boil until potatoes are soft. Drain and mash potatoes and codfish into paste, add butter, pepper, and egg, beat until blended. Drop by tablespoon into hot fat, fry until brown, drain on paper towels. Serve immediately.

Click to expand...

ooh I love fish... never thought to make a loaf out of it. thanks!

I just finished eating the Cod fish cakes from the recipe that LizzieMaine posted. They were very Delicious. The only thing you have to do before you make this is that you must soak the salted cod overnight and change the water a couple of times to cut the salt down on the fish. ( I am used to using haddock ) Thanks for sharing this Lizzie everyone in my family enjoyed it!

Has anyone ever tried boxty? A traditional Irish potato pancake?

I think you may like it.

Ingredients...

1lb cold mashed potato.
1lb plain flour
1 teaspoon of baking powder
1/2 cup butter
Salt and black pepper
1 cup of milk

Method...

Mix it all the ingredients together in bowl. The consistency should be of pancake batter. Adjust milk quantity to suit.

Fry like crepes with butter or oil in a frying pan over a medium heat. When both sides are golden brown the boxty is cooked. The above amounts should yield around 10 boxties.

Serve with bacon, chiil con carne, eggs, Spam or anything else that goes well with spuds.

For a modern arty-farty twist add a 1lb of grated potato to the batter for extra texture.

To make the boxties Northern Ireland style. Pour the batter so that it is 1/2 inch deep and cook with a small amount of oil over a very low heat. The outsides should be just slightly browned and the insides should have the consistency of cooked pasta. Cut in to squares and serve as above, or let them cool and toast them later on. Yummy.

*bump*

I'm loving these recipes. I'll post some too if anyone is still interested in them

Please do!!

Here's my go to pancake recipe....



from this book:

awesome book!

This needs another bump. Anyone have any "new" recipes to share?

Here is one of the railroad recipes from the book Dining By Rail which I referred to back on page 4:

Pennsylvania Railroad French Toast

Tools: electric mixer, mixing bowl, large skillet, paper towels.
Heat oil for frying to hot.
Preparation time: 30 minutes.
Serves 4.

8 slices white bread, cut 3/8" thick.
2 oz. butter at room temperature.
6 Tbsp. strawberry preserves.
3 eggs.
1 1/2 cups milk.
Pinch of salt.
3 Tbsp. powdered sugar.
1/4 tsp. vanilla extract or cinnamon.
oil for frying.

Spread one side of four slices of bread with butter. Spread one side of other four slices of bread with preserves. To make sandwiches, press well together a buttered slice of bread onto a slice spread with preserves. Trim crust carefully and and cut sandwich into four triangles. In a mixer, beat eggs and sugar well together for at least 10 minutes. Add salt, milk, and vanilla extract or cinnamon and beat well again. Lay small sandwiches in this mixture, carefully turning them over to soak well. Drain on paper towels. Fry in very little hot oil. Remove when of nice golden brown colour and drain. Dust with powdered sugar and and serve hot with maple syrup.

I've made this several times over the years. I prefer using vanilla to cinnamon as I've found that the flavours of strawberry, vanilla, and maple combine exceedingly well.

Haversack.

Haversack said:

Here is one of the railroad recipes from the book Dining By Rail which I referred to back on page 4:

Pennsylvania Railroad French Toast

Tools: electric mixer, mixing bowl, large skillet, paper towels.
Heat oil for frying to hot.
Preparation time: 30 minutes.
Serves 4.

8 slices white bread, cut 3/8" thick.
2 oz. butter at room temperature.
6 Tbsp. strawberry preserves.
3 eggs.
1 1/2 cups milk.
Pinch of salt.
3 Tbsp. powdered sugar.
1/4 tsp. vanilla extract or cinnamon.
oil for frying.

Spread one side of four slices of bread with butter. Spread one side of other four slices of bread with preserves. To make sandwiches, press well together a buttered slice of bread onto a slice spread with preserves. Trim crust carefully and and cut sandwich into four triangles. In a mixer, beat eggs and sugar well together for at least 10 minutes. Add salt, milk, and vanilla extract or cinnamon and beat well again. Lay small sandwiches in this mixture, carefully turning them over to soak well. Drain on paper towels. Fry in very little hot oil. Remove when of nice golden brown colour and drain. Dust with powdered sugar and and serve hot with maple syrup.

I've made this several times over the years. I prefer using vanilla to cinnamon as I've found that the flavours of strawberry, vanilla, and maple combine exceedingly well.

Haversack.

Click to expand...

YUM!!! gonna have to try this soon, thanks!

Here's my go-to cake for the lunchbox, since it doesn't need to be iced. It's a (Betty Crocker-approved) wartime recipe, so it's not insanely sweet, either. Try to scout out Florida oranges; I find them to be more flavorful (Perhaps I'm a little biased, though!).

Sift together into a bowl:
2 cups sifted cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups of sugar

Add:
1/2 cup high grade vegetable shortening (part butter adds flavor)
1/2 cup fresh orange juice, or the juice and rind of one orange plus water to make 1/2 cup

Mix on slow to medium, two minutes by clock, scraping the bowl frequently

Add 2 large unbeaten eggs and continue mixing for two more minutes

Pour into a greased and paper-lined loaf pan, and place the loaf pan on a baking sheet for even baking

Bake 60-65 minutes at 350 degrees

Your Share: How to prepare appetizing, healthful meals with foods available today

I posted this in the Connoisseur section as well, but figured I may as well share it here.

Last Sunday I made my very first pie crust with lard, and it was delicious! Super flaky and light, with a great flavor. Never again will I use regular shortening in my pastry!

Anyway, on to the good stuff:

Armour Pure Lard Pie Crust (1947)

2 cups all-purpose flour (room temperature)
1 tsp salt
2/3 cup Armour Pure Lard (room temperature)
4 tbsp water (room temperature)

Measure 2 cups all-purpose flour without sifting. Add 1 teaspoon salt & sift. Sift with 1 teaspoon salt. Add 2/3 cup Armour Pure Lard and blend with pastry blender or 2 knives until lumps are about the size of small peas. At room temperature, Armour Pure Lard blends with flour like lightning! And the less handling, the more flaky your crust will be -- too much will toughen the crust.

Scant water makes it tender. Add only 4 tablespoons water (room temperature) -- sprinkling it over the top of flour mixture and pressng with knife until mixture just holds together. Armour Pure Lard blends so quickly, so easily with your flour, you need only a minimum of water. And the less water you use -- the more tender your crust will be. Divide mixture into 2 portions and roll out on pastry canvas or lightly-floured board. Makes one 9-inch double crust pie. Bake apple (or any fruit) pies at 450 degrees F for 10 minutes, then at 350 degrees F for 30 or 40 minutes.

Source: The Palm Beach Post, Oct 3, 1947

Chestnut jam by my grandmother. (I hope my english isn't too bad...)

You need :

70.55 oz of chestnuts, 1 vanilla pod, 1 laurel leaf, 35.27 oz of sugar per oz of mush cooked.

Let the chestnuts incised for 7 minutes in boiling water.
Peel them and put them in a preserving pan, cover with water, add bay leaf and cook until it mashes easily.
Cut the chestnuts mashed very fine and smooth and weigh it.
Take the same weight of sugar. When the syrup is ready, add the mush, mix.
Stirring regularly for 15 minutes or so.

Put in pot.

wow the chestnut jam sounds interesting. thanks for sharing it. sad that I may not get my hands on any chestnuts though

here are some recent scores. two I got from an antique store that was closing (she gave me both for $3) and the other two my mother had hidden away

^ LOL I have that hors d'oeuvres book! Cool! I want to say mine is dated early 1940s, wonder if yours is the same? I found mine on a Half Price Books clearance shelf.