Vintage Recipe Thursday, Orange Coffee Cake

Another from the infamous notebook. I have so many pages to scan.

ORANGE COFFEE CAKE

1 package granular or 1 cake fresh yeast

1/4 cup lukewarm water

1 cup orange juice

2 tablespoons grated orange rind

1/4 cup granulated sugar

1/2 teaspoon salt

3 tablespoons melted butter

3 cups flour

2 tablespoons melted butter

1/2 cup brown sugar

2 teaspoons cinnamon

1/2 cup chopped nut meats



Dissolve yeast in lukewarm water; add orange juice, rind, granulated sugar, salt, three tablespoons melted butter, and half the flour; beat well. Add remaining flour; turn onto floured board and knead well. Place in greased bowl; cover; let rise until doubled in bulk. Punch down; divide dough into several portions, shaping each in too long, narrow rolls. Pinch the ends of rolls together and twist into a coil. Place on a greased cookie sheet. If roll is too long, curve in a horseshoe shape. Spread with remainder of melted butter and sprinkle with brown sugar, cinnamon, and nuts. Let rise until doubled in bulk. Bake in moderate oven (375°) 30 minutes. Serves 10.



Thanks Joy of Desserts for hosting Vintage Recipe Thursday

Vintage Meat Recipes

More from the composition book filled with recipe clippings. My husband claims he likes tongue. Although I now have the recipe, I will not brave it, nor the liver balls. The meat quickie sounds like it would be like creamed meat. Just put on toast.


Once again, I am participating with a group of other bloggers to share some vintage recipes.

LIVER BALLS

1 pound beef liver, ground

1 cup fine bread crumbs

2 tablespoons flour

2 tablespoons grated onion

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cinnamon

1/8 teaspoon cloves

1 egg

3 cups salted, boiling water

Mix all ingredients but water; shape into balls.

Drop in the boiling salted water, cover and cook 15 minutes.

Remove balls to a platter and serve with browned butter.

Grated onion or celery seed may be added to the browned butter, if desired.

Serves five.

GLORIFIED TONGUE

1 3-pound calf or beef tongue

4 tablespoons butter

1/2 teaspoon salt

1 bay leaf

1 tablespoon whole cloves

3/4 cup brown sugar

1-1/2 cups canned cherries

1 cup tongue broth

1/2 lemon, sliced



Wash tongue thoroly; simmer in enough water to cover until tender-about two and one-half hours.

Trim root end and remove all skin.

Place in pan; add remaining ingredients; cover; and simmer on top of stove 30 minutes, until sauce is slightly thickened.

Remove to platter, and serve with sauce.

Serves six to eight.

This would be a nice dish to serve at your club luncheon, with fried sweet potatoes, perhaps; a relish plate, rolls, and butter. Top it off with apple pie and cheese.

MEAT QUICKIE

1/2 cup chopped onion

3 tablespoons fat

6 cups cubed, cooked meat

2 cups cream

Salt and pepper



This is a tasty way to prepare leftover cooked meat.

Saute onion in fat until soft and yellow.

Add meat and fry until nicely browned, but not crisp.

Add cream, salt, and pepper; heat thoroly and serve.

Sour cream may replace the sweet cream with good results.

Serves six to eight. 


Joy of Desserts hosts this vintage recipe Thursday meme each week.

Vintage Recipe - Corn Chowder

I will try to post to this meme each week, and hopefully it will keep me scanning and posting all of these old recipes and books I have.

This is yet another vintage recipe from that old composition book. This one sounds wonderful as well. I will give it a spin next week. Leo loves anything with corn.


CORN CHOWDER


2 tablespoons of diced salt pork or bacon
4 cups diced potatoes
3 tablespoons chopped onion
2 cups canned whole-kernel corn and liquid
1 tablespoon salt
1 cup milk
2 tablespoons Chopped parsley


Brown salt pork or bacon; drain off fat. Cook potatoes and onion in boiling water until nearly done; add corn, pork, and salt. Cook until done. Add milk and parsley; bring to a boil. Serve immediately. Serves six to eight.


Joy of Desserts hosts this vintage recipe Thursday meme each week. 

Vintage German Recipe

This one was a loose clipping from a shoe box of recipe cards and clippings. I think this would be great with pork.

GERMAN-STYLE STEAMED CABBAGE

Fill a 4 quart kettle (with tight fitting cover)level full of coarsely cut cabbage. (The result will be about half the amount when done.) Add:

1/3 c. white vinegar

2/3 c. water

1 tsp. salt

pepper to taste

1 tbsp. sugar

2 tbsp. butter

Cover and turn on at high heat until it begins to steam, about 5 minutes. Then turn, down to lowest possible heat and allow to steam until tender, about 20 minutes. Will turn slightly pinkish in color.

CARAMEL-NUT WAFFLES

Another recipe from the estate notebook. I hope to try tomorrow morning or next Sunday.    

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons brown sugar

3 egg yolks

1-1/2 cups milk

1/3 cup melted butter or shortening

3/4 Cup chopped nut meats

3 egg ,whites, beaten stiff

Sift flour, baking powder, and salt into a mixing bowl. Add brown sugar. Next beat egg yolks with milk and melted 1 butter. Add to flour mixture and beat just until smooth. Add nuts. Fold in stiff-beaten egg
whites and bake in hot waffle iron. Makes six to eight waffles. This batter may also be cooked on a griddle for griddle cakes.