Vintage Recipe

Vintage Recipe Thursday – Puddings Continued

2010-02-25T13:22:00.002-06:00

More from the pudding section of my vintage cookbook

QUEEN OF PUDDINGS

One large cup of fine bread-crumbs soaked in one-half cup milk

three -quarters cup sugar

one lemon, juice and grated rind

six eggs

one-half pound stale sponge cake

one-half pound macaroons-almond

one-half cup jelly or jam

one small tumbler sherry wine

one tablespoonful melted butter.

Rub the butter and sugar together; put the beaten yolks in next, then the soaked bread-crumbs, the lemon juice and rind, and beat to a smooth, light paste, before adding the whites. Butter your mold very well, and put in the bottom a light layer of dry bread-crumbs, upon this one of macaroons, laid evenly and closely together. Wet this with wine, and cover with a layer of the mixture, then with slices of sponge cake spread thickly with jelly or jam; next macaroons, wet with wine, more custard, sponge-cake and jam, and so on until the mold is full, putting a layer of the mixture at the top. Cover closely, and steam in the oven three-quarters of an hour; then remove the cover to brown the top. Turn out carefully into a dish and pour over it a sauce made of currant jelly warmed, and beaten up with two tablespoonfuls melted butter and a glass of pale sherry.

ORANGE PUDDING

Peel and cut five sweet oranges into thin, slices, taking out the seeds, pour over them a coffee-cup of white sugar. Let a pint of milk get boiling hot, by setting it in a pot of boiling water; add the yolks of three eggs, well beaten, one tablespoonful of corn starch, made smooth with a little cold milk; ,stir all the time; as soon as thickened pour over the fruit; Beat the whites to a stiff froth, adding a tablespoonful of sugar, and spread over the top for frosting; set in the oven for a few minutes to harden; eat cold or hot (better cold), for dinner and supper. Berries or peaches can be substituted for oranges.

CORN STARCH PUDDING

One pint sweet milk

whites of three eggs

two tablespoons corn starch

three tablespoons of sugar

a little salt

Put the milk in a pan or small bucket, set in a kettle of hot water on the stove, and when it reaches the boiling point add the sugar, then the starch, dissolved in a little cold milk, and lastly the whites of eggs whipped to a stiff froth; beat it and let cook for a few minutes, then pour into teacups, filling about half full and set in cool place.

For sauce, make a boiled custard as follows:

Bring to boiling point one pint of milk, add three tablespoons sugar, then the beaten yolks thinned by adding one tablespoon milk, stirring all the time till it thickens; flavor with two teaspoons lemon or two of vanilla, and set to cool. In serving, put one of the molds in a saucedish for each person, and pour over it some of the boiled custard. Or the pudding may be made in one large mold.

To make a chocolate pudding, flavor the above pudding with vanilla, remove two-thirds of it, and add half a cake of chocolate softened, mashed, and dissolved in a little milk. Put a layer of half the white pudding into the mold, then the chocolate, then the rest of the white or two layers of chocolate may be used with a white between; or the centre may be cocoa (made by adding half a cocoanut grated fine), ' and the outside chocolate; or pineapple chopped fine (if first cooked in a little water, the latter makes a nice dressing), or, strawberries may be used.

FRENCH PUDDING

One quart of milk

three tablespoons of corn starch

yolks of four eggs

half cup sugar

a little salt

Put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn starch in the rest of the milk; stir into the milk, and while boiling add the yolks. Flavor with vanilla.

FROSTING.

Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon; spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give, it the appearance of snow·flake.

BELLE'S PUDDING

Soak, for an hour in a pint of cold water one box of Cox's sparkling gelatine, and add one pint of boiling water, one pint of wine, the juice of four lemons, and three large cupfuls of sugar. Beat the whites of four eggs to a stiff froth, and stir into the jelly when it begins to thicken; Pour into a large mold, and set in ice-water in a cool place. When ready to serve, turn out as you would jelly, only have the pudding in a deep dish. Pour one quart of soft custard around it, and serve

CREAM TAPIOCA PUDDING

Soak three tablespoons of tapioca in water overnight; put the tapioca into a quart of boiling milk and boil half an hour; beat the yolks of four eggs with a cup of sugar; add three tablespoons of prepared cocoanut; stir in and boil ten minutes longer; pour into a pudding dish; beat the whites of four eggs to a stiff froth, stir in three tablespoons of sugar; put this over the top and sprinkle cocoanut over the top and brown for five minutes.

A BACHELOR'S PUDDING

Four ounces of grated bread

four ounces of currants

four ounces of apples

two ounces of sugar

three eggs

a few drops of essence of lemon

a little grated nutmeg

Pare, core, and mince the apples very finely, sufficient when minced to make four ounces; add to these the currants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the remaining ingredients, and when all thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and boil for three hours.
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Thanks Joy of Desserts for hosting Vintage Recipe Thursday

Vintage Recipes - Puddings

2010-02-18T15:46:00.003-06:00

Now my 19^th century A&P Every Day Cookbook has several pages devoted to puddings. If you want more of the pudding recipes, I will try to get them and the sauces in the next few days. The following is w pages quoted from the book, modified slightly for easier reading.

General Remarks

Boiled pudding should be put on in boiling water which must not be allowed to stop simmering, and the pudding must always be covered with the water; if requisite the saucepan should be kept filled up. To prevent a pudding boiled in a cloth from sticking to the bottom of the saucepan, place a small plate or saucer underneath it, if a mold is used, this precaution is not necessary; but care must be taken to keep the pudding well covered with water. For dishing a boiled pudding as soon as it comes out of the pot, dip it into a basin of cold water and the cloth will then not adhere to it. Great expedition is necessary in sending puddings to table, as by standing, they quickly become heavy, batter puddings particularly. For baked or boiled puddings, the molds, cups, or basins should be always buttered before the mixture is put into them, and they should be put into the saucepan directly they are filled.

CHRISTMAS PLUM PUDDING.

One pound butter

one pound suet, freed from strings , and chopped fine

one pound sugar

two and a half pounds flour

two pounds raisins, seeded, chopped and dredged with flour

two pounds currants, picked over carefully after they are washed

one-quarter pound citron, shred fine

twelve eggs, whites and yolks beaten separately

one pint milk

one cup brandy

one-half ounce cloves

one-half ounce mace

two grated nutmegs

Cream the butter and sugar, beat in the yolks when you have whipped them smooth and light; next put in the milk, then the flour, alternately with the beaten whites, then the brandy and spice, lastly the fruit, well dredged with flour. Mix all thoroughly, wring out your pudding-cloth in hot water, flour well inside, pour in the mixture and boil five hours.

BOILED BATTER PUDDING

Three eggs

ounce butter

one pint milk

three tablespoonfuls flour

a little saIt

Put the flour into a basin and add sufficient milk to moisten it; Carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, whIch should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth put it into a well-buttered basin, tie it down very tightly and put it into boiling water. Move the basin about for a few minutes after it Is put into the water to prevent the flour settling in any part, and boil for one and one-quarter hours. This pudding may also be boiled in a floured c1oth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind; when the latter is used, a little of it may be, placed round the dish in small quantities, as a garnish.

BATTER PUDDING

One quart milk

four eggs

six ounces of flour

a little soda and salt

Mix the flour very carefully with a little milk so it will not be lumpy. Bake twenty minutes. Serve immediately.

MADEIRA PUDDING

One-half pound cheap suet

Three quarters of a pound bread-crumbs

Six ounces moist sugar

One-quarter pound flour

two eggs

two wineglasses sherry

Mix the suet, breadcrumbs, sugar and flour well together. When these ingredients are well mixed, add the eggs and two glasses of sherry to make a thick batter; boil three hours and a half. Serve with wine sauce.

APPLE SAGO PUDDING

One cup sago in a quart of tepid water, with a pinch of salt, soaked for one hour

six or eight apples, pared and cored or quartered and steamed tender, and put in the pudding dish

Boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; this is good hot with butter and sugar, or cold with cream and sugar.

Thanks Joy of Desserts for hosting Vintage Recipe Thursday

Broccoli Cheese Soup

2010-02-07T15:00:00.000-06:00

Given to me by a friend at church, I have made this and my husband loved it. I now am making a double batch for a voter's meeting at church on Wednesday night.

32 oz cubed frozen hashbrowns
10 cups water
1 family size package of frozen broccoli pieces
2 cans cream soup (chicken, celery, or mushroom)
2 # Velveeta cheese (cubed)
Boullion cube or soup starter.

Cook potatoes in water until softened, add rest of ingredients (except cheese) and continue cooking until softened. A bit before serving, add cheese stirring often until cheese is melted and blended.

Unusual Slow Cooker Recipe - Easy Pot Beef

2010-02-03T16:09:00.000-06:00

My aunt and I spent Friday sifting through the shoebox of recipes. We sorted them to handwritten and print. She kept a few to try and will return. I got to see many of the recipes in the box and this recipe was a handwritten one I had flagged to definitely try as I have never read a similar one before!

Easy Pot Beef

5-6# Chuck Roast
1 quart Dill Pickles, undrained
1 package dry onion soup mix

1. Put all ingredients in slow cooker. Cook on low 10-12 hours or put all ingredients in roaster and cover and bake in oven at 275 for 6 hours.

2. Remove pickles, shred beef with fork, and serve on buns.

Vintage Recipe Thursday, Orange Coffee Cake

2010-01-28T15:59:00.002-06:00

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

2010-01-21T12:57:00.002-06:00

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

2010-01-14T09:10:00.000-06:00

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

2010-01-07T12:04:00.001-06:00

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

2010-01-02T13:48:00.001-06:00

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.

Vintage Recipe - Turkey Leftovers

2009-12-03T12:06:00.000-06:00

I have several bags of leftover turkey in my freezer and another turkey to cook! I've begun to scan recipes to find some new ideas for the turkey. Here's one I found in an old notebook. I've altered it a bit by putting the canned dough. I also plan on making it with low fat and low sodium ingredients to make it better for us.

INDIVIDUAL TURKEY MUSHROOM PIES (pot pies)

2 cans		condensed cream of mushroom soup
1/2 cup		milk
2 cups		cubed, cooked turkey
1 cup		canned peas
1/4 cup		chopped pimiento
		Salt and pepper to taste
24 cubes		cooked potatoes
8		small onions, cooked
1 Can		Biscuit dough (or make fresh)

1	Mix soup and milk until creamy, then add turkey, peas, and pimiento; . dishes..
2	Place three cubes of potato and one onion in individual casseroles or pie dishes. season with salt and pepper. Add mushroom and turkey mixture.
3	Roll out biscuit dough cut to fit tops of casseroles. Perforate to allow steam to escape, and fit over filled casseroles.
4	Bake in hot oven (425°) 20 min-utes, until dough is lightly browned.

Servings: 8

Yield: 8 individual pot pies

Preparation time: 20 minutes

Cooking time: 20 minutes

More Vintage Turkey Information

2009-11-24T16:18:00.000-06:00

Well, I promised the rest of the turkey info the 1947 Wisconsin Michigan Power Company Holiday Book and didn't deliver very promptly, so you'll get it all in this entry. My scanner is working well at saving the text, but I thought everyone would enjoy it more seeing the original pages.

Simply click on the pages to read.

And last but not least

Vintage Turkey Tips Part I

2009-11-11T14:24:00.004-06:00

I have begun to finish scanning my collections of recipes. I wanted to share the 1947 Wisconsin Michigan Power Company Holiday Book turkey ideas. Remember, use your own judgement when reading suggestions and recipes. I never stuff my bird with dressing. I put that in bread pans. My bird gets an apple and an onion in the cavity to keep it moist. Here is the first of 4 pages on Turkey.

Just click on the scan below so you can read it more clearly.

My stuffed Acorn Squash

2009-10-26T14:27:00.005-05:00

This isn't a vintage recipe, but one I created by modifying several recipes I've read

Stuffed Acorn Squash

2 Medium acorn squash
1 lb Ground turkey
1½ tsp Salt
1 Tbs Poultry seasoning
½ cup Craisins
2 Tbs Butter, melted
¼ cup Chopped Walnuts (or peanuts)

Heat the oven to 400°F.

Cut each of the squash in half and remove the seeds and fibers.

Place the squash, cut sides down, in an ungreased baking pan.

Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.

While the squash is baking, cook and stir the meat in a large skillet until it is brown.

Remove the skillet from the heat and stir in the 1 1/2 tsp of salt as well as the poultry seasoning, and the craisins.

When the squash is cooked, turn them so that the cut side is up and remove them to a platter.

Drain off any remaining liquid in the pan and dry.

Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.

Season the shells with salt and pepper to taste.

Mash the pulp and mix in the meat mixture.

Return to the shells, piling them full

Drizzle with the melted butter.

Bake uncovered about 20 to 30 minutes.

Serve hot.

Vintage Recipe - Fruit Butterscotch Cookies

2009-08-07T11:27:00.001-05:00

Fruit Butterscotch Cookies

3/4 cup		shortening
1 cup		brown sugar
1		egg
2 cups		flour
1 tsp		soda
1/2 cup		shredded coconut
1/2 cup		nut meats
1/2 cup		candied fruit
1/2 cup		dates

1	Cream.sugar and shorteIning,
2	Beat in Whole egg
3	Sift flour with soda.
4	Mix thoroughly.
5	Fold in remaining ingredients
6	Bake as Drop Cookies This recipe came from a vintage 1940's newspaper clipping. I've scanned the clipping to add the recipes to my collection and thought I'd share this one with my online friends.

Pot Roast with Tomato Gravy

2009-07-08T06:58:00.004-05:00

I am having fun scanning antique and vintage recipe books and scraps. Here's one I recently scanned and altered a bit to to decrease fat and calories

POT ROAST WITH TOMATO GRAVY

3 pounds beef pot roast
1 cup fat-free beef broth
¼ cup Flour
½ tsp garlic salt
2 tsp salt
1 Tbs Worcestershire sauce
1/8 tsp pepper1 can tomato paste (6 ounces)
3 Tbs Butter or Margarine
1 large onion, sliced
½ cup sliced ripe olives
½ cup fat free sour cream

1. Combine flour, salt, pepper, and garlic salt
2. Dredge pot-roast in seasoned flour and brown butter or margarine. Pour off drippings.
3. Place roast in slow cooker or roasting pan. Add onion, broth, water and Worcestershire sauce, Cover tightly and cook slowly 3 hours.
4. Add tomato paste and olives and cook 1/2 hour or until meat is tender.
5. Remove meat to warm platter
6. Thicken cooking liquid for gravy, if necessary. Stir a small amount of gravy into sour cream and add mixture to remaining Gravy. Cook just until heated through.

Servings: 8 Preparation time: 30 minutes Cooking time: 3-1/2 Hours

Nutrition Facts:

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Calories 293.77 Calories From Fat (31%) 91.71% Daily Value

Total Fat 9.88g 15% Saturated Fat 3.50g 18% Cholesterol 92.03mg 31%

Sodium 1226.39mg 51% Potassium 850.14mg 24%

Carbohydrates 10.38g 3% Dietary Fiber 1.66g 7% Sugar 3.55g Sugar Alcohols 0.00g Net Carbohydrates 8.72g Protein 39.39g 79%

Recipe Source: Invitation to Good Eating
1961-62 National Live Stock and Meat Board

Recipe formatted and exported by Diet Pro from Radium Technologies, Inc.

Corn Omelet

2009-06-29T12:33:00.002-05:00

Updated from a 1951 cookbook, The Settlement Cookbook to make it a bit more healthy.

CORN OMELET

1/2 cup canned corn, or corn from cob

2 tablespoons cream, skim milk, or water
1 egg or equivalent egg sub.

1/4 teaspoon salt
2 tablespoons fat (butter, olive oil, cooking spray)

Chop corn very fine, add egg, well beaten, the salt and a little pepper,
and the cream (or other liquid) and mix well. Heat skillet,
add butter or any other fat, pour in the mixture, and cook until set
and well browned underneath. Fold and serve.

Vintage Recipe - Parsnip Fritters

2009-01-07T11:50:00.003-06:00

One for me to try next week. I've never made parsnips, so we'll see if they are edible by my husband's standards. This recipe was in my antique A&P cookbook and I did not convert it to modern format. There are some recipes in this book that I just don't even know about. What is a salsify, oyster plant, or a vegetable marrow?

Parsnip Fritters

Boil 4 or 5 parsnips; when tender, take off skin and mash them fine, add to them a teaspoonful of wheat flour and one egg; put a tablespoon of lard or beef dripping in a frying pan over the fire, add to it a saltspoonful of salt; when boiling hot, put in parsnips, make it in small cakes with a spoon; when one side is a delicate brown, turn the other; when both are done, take them on a dish, put a very little bit of the fat which they were fried over, and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred.

Vintage Appetizer Recipes

2009-01-01T11:49:00.004-06:00

Skimming through a 1938 Better Homes & Gardens Magazine, I found some fun recipes for parties and snacks. These might be a bit late for the holidays, but there is always the Superbowl!

Cheese Puffs

Blend one 8-ounce package pimento cheese with 1 well beaten egg; Season to taste. Toast fancy shaped pieces of bread on one side. Spread other side with bread and cheese mix. Broil until brown and puffed. Makes 35.

Pastry Snails

sift 3/4 cup flower with 1/8 teaspoon salt; Cut in 1/4 shortening; add 2 tablespoons cold water to make stiff dough. Roll very thin in oblong shape. Spread with 3-1/4 oz can deviled ham and roll like jelly roll. Chill thoroughly. Slice thin; bake in hot oven (400 degrees) 15 minutes. Serve hot or cold. Makes 36.

Vintage Recipes: Lyd's Bread Pudding and Sauce

2008-12-30T11:24:00.003-06:00

Back to the estate shoebox for this vintage recipe for one of my favorite comfort foods. Bread pudding! I'm not certain who Lyd was, but this version of the pudding is good, but I did add a bit of cinnamon to mine. For those of you watching your wasteline, 1/12 of the yield of pudding and sauce is about 220 calories.

Lyd's Bread Pudding

12 slices Hard Bread
½ cup hot water
2 eggs
3 tbs sugar
1 cup warm milk
1 cup raisins
1 tsp vanilla

1. Break up bread and pour hot water over it
2. Mix together remaining ingreadients and then add wet bread
3. you may wish to use cooking spray on dish, then add mixture to dish and bake at 350° for about 1 hour or until brown.

Servings: 12

Lyd's Bread Pudding Sauce

2 cups boiling water
1 cup sugar
1 tablespoon corn starch
1 tablespoon butter
1 teaspoon vanilla

1. Mix together sugar and corn starch then gradually add mixture to boiling water while stirring constantly
2. Remove from heat right away as it will thicken quickly.
3. Add butter and vanilla and mix thoroughly
4. Pour sauce over individual servings of bread pudding

Servings: 12

Peppermint Candy Freezer Dessert

2008-12-26T12:23:00.003-06:00

Here's a vintage recipe that you can use your left-over Christmas candy in. Not as old as most of the recipes I post here, this one comes from a 1980 church cookbook.

Peppermint Candy Freezer Dessert

18 graham crackers (1-1/2 C crumbs)
1/3 cup sugar
½ cup melted butter
½ cup crushed peppermint candy
1 pint whipping cream
1 package miniature marshmallows

1. Crush crackers and mix well with sugar and melted butter
2. Press mixture into 9"x13" pan
3. Whip cream and add marshmallows and candy. Mix well and put over cracker crust
4. Freeze. Remove from freezer ½ hour before serving.

Yield: 9"x13" Pan

German Potato Salad

2008-11-30T11:07:00.005-06:00

Yet another vintage recipe from the shoe box to try, although I must confess I made only half of this recipe, as Leo just is not fond of it. I had to by guesstimate as there were no amounts on this card with the exception of 2 level tablespoons of flour and a handful of sugar.

German Potato Salad

8-10 Potatoes
8 slices bacon
2 tbs flour
½ cup Cold Water
½ cup White Vinegar
½ cup Sugar
1 onion - Chopped fine
salt - To taste
pepper - To taste

1. "Boil & Slice potatoes with jackets on"
2. Cut bacon in pieces and fry
3. Add bacon pieces to potatoes, but reserve bacon grease
4. To bacon grease add flour, water, & vinegar and cook over medium heat until sauce thickens
5. Add onion, sugar, potatoes and bacon to skillet and stir until everything is covered in sauce.
6. Salt & pepper to taste and serve warm.

Servings: 8

Turkey Cheese Puff

2008-11-28T15:19:00.004-06:00

From a 1980 church cookbook, I've modified this vintage recipe just a bit so that you can enjoy it with your left-over turkey.

Turkey Cheese Puff

6 slices White bread
1½ cups Turkey, cooked
¼ cup Mayonnaise or Salad dressing

2 tsp minced onions
2 eggs beaten
1½ cups Milk
1 can Cheddar cheese Soup Condensed

1. Trim and reserve crusts from 4 slices of bread.
2. Places the 4 trimmed slices in bottom of an 8x8x2" Dish
3. Combine turkey, Mayo, and onion and spread over bread in dish.
4. Cube remaining bread slices and reserved crusts and sprinkle over turkey mixture.
5. Combine eggs and milk and pour over all.
6. Cover and chill for 1 hour
7. Take dish from refrigerator. Open and stir condensed soup and then spoon over top.
8. Bake uncovered in 325 degree oven for 1 hour or until knife inserted just off center comes out clean.
9. Let stand 5 minutes before serving.

Vintage Recipe - Date Cake

2008-11-24T11:08:00.004-06:00

Yummy date cake! I haven't tried this one yet but I have the dates, so maybe next weekend. Looks sweet, so I will have to have a small piece.

Do you wonder why I share these fun recipes with you? Of course, to give back to the internet community, but also, I hope that occasionally one or two of my readers might actually check out some of my eBay items. Now on with the recipe.

Date Cake

1 cup dates
1¼ cups hot water
3 tsp baking soda
¾ cup shortening
2 cups sugar divided
2 eggs
2 cups flour
¾ tsp additional baking soda
1 cup chocolate chips
1 cup chopped nuts
1 tsp salt

1. In sauce pan, add dates to the hot water. Add the 3 tsp baking soda and heat until hot and then let stand for 1 hour
2. After hour, mix shortening, 1/2 of sugar, 2 eggs, flour, salt, and the 3/4 tsp of additional baking soda.
3. Mix in date mixture and pour into greased baking pan.
4. Sprinkle chocolate chips, nuts, and other half of sugar on top
5. Bake at 350 degrees for 30-35 minutes.

Vintage Recipe - Cherry Fluff Salad

2008-11-22T08:03:00.003-06:00

I thought something different for a fruit salad would be nice. When I was sifting through the "shoebox" I found this one. You probably could substitute pie fillings as well to make it blueberry fluff or peach fluff or apple fluff...

Cherry Fluff Salad

1 Can Cherry Pie Filling
1 8 oz Container Whipped Topping
1 can Condensed milk
1 20 oz Can crushed Pineapples
1 cup Small marshmallows

Combine all ingredients and refrigerate for one hour. You can add nuts if desired.

Vintage Recipe - Puddin Cookies

2008-11-19T07:45:00.006-06:00

In the recipe shoe box, I would guess this clipping to be from the 1980's. I think I will try these this weekend with the butter pecan pudding I have been hoarding. Maybe I'll add a dab of white chocolate to the top.

Puddin' Cookies

¾ cup bisquick
1 package instant pudding mix
¼ cup vegetable oil
1 egg

1. Mix all ingredients well
2. Form into balls and flatten with handd on ungreased baking sheet
3. Bake 8 minutes at 350 (mod.)

Servings: 36
Yield: 3 dozen

Vintage Recipe: Spice Cake

2008-11-16T10:26:00.004-06:00

Here is a fun vintage recipe for a spice cake fit for the Thanksgiving feast. Now directions are to bake in a moderate oven, which I usually set at 325 degrees.

Spice Cake
From an 1891 cookbook, cooking directions are cook in bread tins in moderate oven

1½ cups sugar
½ cup butter
½ cup sour milk
2 cups raisins, chopped
½ tsp nutmeg
1 tsp cinnamon
1 tsp cloves, ground
1 tsp baking
soda

Mix all ingredients and bake in loaf tins in moderate oven

Servings: 24
Yield: 2 loaves

Vintage Thanksgiving Recipe - Roast Turkey

2008-11-13T09:25:00.009-06:00

This vintage recipe is shared for fun, more than for the recipe. As we are busily "working" on our Thanksgiving meal, we can be thankful for the things we do not have to do.

This recipe is an excerpt from The Everyday Cookbook by Miss E. Neil. My copy was published by The Great Atlantic & Pacific Tea Company and is not dated, but I have seen copies on line dated in the 1890's.

Roast Turkey

Carefully pluck the bird, singe it with white paper, and wipe it thoroughly with a cloth; draw it, preserve the gizzard and liver,and be particular not to break the gall bag, as no amount of washing will remove thebitter taste it imparts where it once touches. Wash it inside well, and wipe it thoroughly with a dry cloth; the outside merely requires wiping nicely. Cut off the neck close to the back, but leave enough of the crop skin to turn over; Break the leg bones close below the knee; Draw out the strings from the thighs,and flatten the breast-bone to make it look plump. Have ready your dressing of bread crumbs mixed with butter, pepper, salt, thyme or sweet marjoram; Fill the breast with this and sew the neck over to the back. Be particular that the turkey is firmly trussed. Dredge it lightly with flour, and put a piece of butter into the basting ladle; As the butter melts, baste the bird with it. When of a nice brown and well frothed, serve with a tureen of good brown gravy and one of bread sauce. The liver should be put under one pinion, and the gizzard under the other. Fried sausages are a favorite addition to roast turkey; they make a pretty garnish besides adding much to the flavor. When these are not at hand, a few forcemeat balls should be placed round the dish as a garnish. Turkey may also be stuffed with sausage meat and a chestnut forcemeat with the same sauce is, by many persons, much esteemed as an accompaniment to this favorite dish.

SECOND RECIPE-After drawing and cleansing the turkey, prepare a dressing of sausage and bread crumbs, mixing in butter, pepper, salt, and thyme to flavor. Fill the craw and body of the turkey with this, and sew up carefully. Dredge with flour and put in the oven to roast, basting freely first with butter and water, and then with gravy from the pan. The time it takes to roast will depend both on the age and the weight of the turkey. If you have a good fire, you will be safe to add 10 minutes or so to the pound. Roast to a fine brown and serve with chopped giblets, which should be well stewed; and cranberry sauce.

Vintage "Baked Dish" Recipes

2008-11-10T12:29:00.004-06:00

These two vintage casserole recipes were simply labeled "Baked Dish." Both were handwritten on a 3"x5" card and sound like good old fashioned home cooking.

Beef & Beans Baked Dish

1 can kidney beans
3 Small potatoes
1 pound ground beef
1 small onion
1 can tomato soup
1 dash pepper
1 dash salt

1. Fry ground beef
2. Chop onion finely
3. Dice potatos
4. Mix all ingredients except soup together and pour into casserole dish
5. Pour soup over top, cover, and bake for 1-3/4 hours at 350 degrees

Servings: 6
Cooking time: 1 hour and 45 minutes

Beefy Baked Dish

2 cans cream of mushroom soup
1 pound ground beef
1 small onion
1 small can peas
4 small sliced potatoes

1. Dice onion and fry with ground beef
2. Peel & slice potatoes
3. Drain meat and mix all ingredients together and bake at 350 for 1-1/2 hours

Servings: 6
Cooking time: 1 hour and 30 minutes

Vintage Candy Recipes

2008-11-03T15:47:00.002-06:00

It's getting close to the holidays, so I thought I would post some of the vintage candy recipes from the now infamous, at least in my family, shoe box of recipes.

Both recipes were found in the shoe box, hand written on a single piece of yellowed paper.

Chocolate Coconut Drops

2 squares (1 oz each) Unsweetened Chocolate

1 15 oz Can Sweetened condensed milk

2 cups flaked coconut (about 1/2 pound)

½ cup chopped walnuts

1. Preheat oven to 350.
2. Melt chocolate in sauce pan on low heat
3. Remove from heat and stir in remainining ingredients.
4. Drop mixture by teaspoonfuls on greased baking sheet
5. Turn off oven heat and place sheet of candy in oven.
6. Leave in oven for about 15 minutes or until candy has glazed appearance
7. While warm, remove candy from baking sheet.

Servings: 48

Old Fashioned Fudge

2 cups sugar

2/3 cup milk

2 squares unsweetened chocolate

2 tbs corn syrup

¼ tsp salt

2 tbs butter or margarine

1 tsp vanilla

½ cup chopped walnuts

1. Butter 9"x5"x3" loaf pan
2. Combine sugar, milk, chocolate, corn syrup, & salt in a 2 quart sauce pan
3. Cook over medium heat stirring constantly until sugar is melted and chocolate is dissolved
4. Cook stirring occasionally until candy thermometer reads 234 degrees.
5. Remove from heat and add butter.
6. Cool to 120 degrees without stirring then add vanilla
7. Beat steady & continuous for 5-10 minutes with wooden spoon until candy is thick and no longer glossy
8. Quickly stir in nuts and spread mixture evenly in greased pan.
9. Cool until firm and cut into 1" squares.

Servings: 32

Vintage Peanut Butter Recipes

2008-11-01T14:46:00.002-05:00

More vintage recipes from the ever fun shoe box. These were all on a single newspaper clipping with ads on backside dated 1974.

Peanut Butter Muffins

2 cups sifted flour
3 tsp baking powder
1 tsp salt
¼ cup sugar
1/3 cup Peanut butter, smooth or crunchy
2 eggs
1 cup milk
¼ cup vegetable oil

1. Sift together dry ingredients
2. Cut in Peanut butter
3. Combine beaten eggs and milk and then pour into dry ingredients
4. Add oil and stir just enough to moisten dry ingredients
5. Pre-heat oven to 400.
6. Pour batter into greased muffin pans (2/3 full)
7. Bake in preheated oven for 25 minutes.

Servings: 12
Preparation time: 10 minutes
Cooking time: 25 minutes
Ready in: 35 minutes

Peanut Butter Banana Bread

2 packages Active dry yeast
1/3 cup warm water
¾ cup smooth peanut butter
½ cup packed brown sugar
¾ cup mashed bananas (about 2 bananas)
1 egg
1 cup scalded & Cooled Milk
1½ tsp salt
6 cups flour

1. Dissolve yeast in warm water and let set until bubbly.
2. In a large bowl beat together peanut butter & brown sugar until creamy.
3. Stir in the bananas, egg, cooled milk, dissolved yeast, and salt Blend mixture well.
4. Add 2 cups of flour, and stir vigorously. Keep adding remaining flour until dough is stiff.
5. Move dough to a well floured board and knead well for about 10 minutes. Add additional flour as needed to keep dough from sticking to board.
6. When dough is smooth and elastic, place dough in large greased bowl and flip dough so both sides are greased.
7. Cover loosely and let stand in warm place (85 degree F.) until double in bulk, about 1½ hours.
8. Punch dough down and divide in two equal parts. cover dough and let rest 10 minutes
9. Shape dough into two loaves by rolling dough out until about ¾ inch thick. Wrap or roll dough like a jelly roll and seal ends and place in 2 loaf pans
10. Cover and let rise in warm place again until double in bulk.
11. Preheat oven to 350 degrees and then bake for 40-45 minutes
12. Allow to cool in pan for 10 minutes before removing from pans

Yield: 2 loaves
Preparation time: 3 hours and 30 minutes
Ready in: 4 hours and 15 minutes

Yummy Fruit Sauce
Great over fresh fruit or ice cream

1/3 cup peanut butter
½ cup sugar
1/3 cup dark corn syrup
1/3 cup water
½ tsp salt
¼ cup raisins or candied fruit
½ tsp vanilla

1. Measure and set aside smooth or crunchy peanut butter
2. Combine sugar, corn syrup, water, & salt in saucepan. Let simmer for 10 minutes.
3. Cool to lukewarm, then stir in peanut butter. Stir until well mixed
4. Stir in raisins or fruit and vanilla.
5. Serve over fresh fruit or ice cream.

Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 25 minutes

Still Digging in the Box of Vintage Recipes

2008-10-27T11:32:00.003-05:00

I am truly enjoying reading every scrap in this box of recipes. Today I will share excerpts from a magazine page clipped out. I have no idea of the age, except that it is pre-zip code (1962) The illustration looks to be Ward & June Cleaver-esque.

Cook's Corner appears to be a column in the American Family magazine. I wanted to share some of the fun helpful hints on the column.

Boil orange and lemon rinds in water for a short time and use the liquid in iced tea, lemonade, and fruit drinks. It costs nothing amd helps make a fine thirst quencher

Next time you make a single crust pie, try this with the left-over dough: Roll out flat; cover lightly with layer of crumbled cookies or cake; fikkiw wutg kayer of grated apple, sprinkling of raisins, a 1/2 teaspoon of cinnamon, on teaspoon sugar, 1/4 of a grated lemon rind. !/3 cup chopped nuts may be added if desired. Roll up dough, pinching eacg end closed; pierce in several placed with a fork, and bake along with your pie. Delicious served as a dessert, or with that morning cup of coffee.

I put a lollipop in the center of each popcorn ball when I make them. It gives the ball a handle for easier eating and it's a nice surprise for the consumer.

For something different- a delightful flavoring is obtained by placing a geranium leaf in the bottom of a cake tain and pouring the cake batter over it.

Vintage Recipe for Creamed Beans & a Helpful Hint

2008-10-26T10:44:00.003-05:00

Well, this page in the show box had little notes scribbled all over it. The first is this recipe for Creamed Green Beans or Wax Beans.

Marie's Good Creamed Beans

¼ cup milk
¼ cup Mayonnaise
2 tbs Minced Onions
1 can Wax beans or Green beans

1 Drain beans and warm them up
2 Mix milk, mayo, and onion and pour over beans
3 Warm briefly and serve

Servings: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Serving size: 1 serving
Percent daily values based on a 1500 calorie diet.
Nutrition information calculated from recipe ingredients.

Now being the ever careful dieter that I try to be, the nutrition was calculated with skim milk, low-fat mayo, and minced onion flakes. If you rinsed the canned beans or cooked fresh beans, I am sure you could get that sodium level down, too!

Amount Per Serving
Calories 36.81
Calories From Fat (2%) 0.67
% Daily Value
Total Fat 0.09g 0%
Saturated Fat 0.03g 0%
Cholesterol 0.31mg 0%
Sodium 110.98mg 6%
Potassium 135.83mg 5%
Carbohydrates 8.73g 4%
Dietary Fiber 1.47g 8%
Sugar 2.31g
Sugar Alcohols 0.00g
Net Carbohydrates 7.26g
Protein 1.49g 4%

Also noted was a tip for removing grease spots from clothing. It says to simply place corn starch on spot, iron over starch, brush off and repeat until spot is gone.

To Keep Me Thinking Warm Thoughts...

2008-10-19T07:46:00.002-05:00

I'm still having fun rutting in the box of recipes. There are enough in here to keep me busy for a while. As it is getting quite cool here, I thought this one sounded yummy and a bit exotic.

Tropical Cake

1 package yellow cake mix
¾ cup vegetable oil
4 eggs
1 small can Mandarin oranges w juice
1 20 oz can Crushed Pineapple
1 3 oz package Instant Pistaschio pudding
1 8 oz tub whipped topping

Cake
1 Blend together cake mix, oil, eggs, and oranges with juice.
2 Put in greased 9x13" pan and bake for 30 minutes
Frosting
1 Mix pineapple, pudding, and whipped topping together and apply to cake.

Servings: 16
Yield: 9x13 pan
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes

Amount Per Serving
Calories 295.67
Calories From Fat (49%) 145.47
% Daily Value
Total Fat 16.35g 34%
Saturated Fat 2.27g 15%
Cholesterol 64.84mg 29%
Sodium 333.60mg 19%
Potassium 78.19mg 3%
Carbohydrates 34.53g 15%
Dietary Fiber 0.57g 3%
Sugar 16.74g
Sugar Alcohols 0.00g
Net Carbohydrates 33.96g
Protein 3.50g 9%

A Shoe Box of Recipes

2008-10-16T16:11:00.002-05:00

Yes! I was lucky enough to get a shoe box full of handwritten recipes at an estate auction. The lady had been a momm a school teacher, and an active church member, so the box is loaded with recipes.

Now I simply do not have the time to test and photo all of these right now, but I am busily entering them into my Diet Pro program, so that they will be saved.

I thought it would be fun to share them, even if I don';t get them tested immediately, so I will aim to do share some each week.

Here is one that sounds yummy.

Potato Refrigerator Rolls

Potato Refrigerator Rolls

1 cake		Bakers Yeast
½ cup		lukewarm water
2/3 cup		shortening
1 tsp		salt
½ cup		sugar
1 cup		mashed Potatoes
1 cup		scalded milk
2		eggs
6 cups		flour

1	To mashed potatoes, add shortening, sugar, salt, and eggs. Cream well.
2	Dissolve yeast in lukewarm water and add to lukewarm milk. Stir into potato mixture
3	Add Sifted flour to make a stiff dough. You may need additional flour. Toss on floured bread board and knead well
4	Put in large bowl and let rise until double in bulk
5	Knead lightly, rub over top with melted butter and place in refrigerator until ready for use
6	1/2 hour before using, pinch off dough and shape into rolls as desired. Cover and let rise until light.
7	Bake 15-20 minutes at 400 degrees.

Servings: 24

Yield: 24 rolls

Cooking time: 20 minutes

Amount Per Serving
Calories		205.81
Calories From Fat (31%)		63.99
		% Daily Value
Total Fat 7.09g		15%
Saturated Fat 2.77g		18%
Cholesterol 25.41mg		11%
Sodium 136.73mg		8%
Potassium 97.84mg		4%
Carbohydrates 30.33g		13%
Dietary Fiber 1.16g		6%
Sugar 4.86g
Sugar Alcohols 0.00g
Net Carbohydrates 29.17g
Protein 4.67g		12%

Vintage Recipe Challenge I Enjoyed

2007-11-07T10:49:00.000-06:00

I entered the Lemon Cherry treats into the Retro Recipe challenge! Lots of fun recipes to be had. I hope to participate in more of these challenges and maybe host a recipe challenge here!

Vintage Recipes - Lemon Cherry Treats

2007-10-11T10:41:00.001-05:00

Baking is not my best skill, but I've had a request for a vintage cookie recipe. I decided to look for something easy, but different. I've found the following vintage recipe in the 1962 book, The Art of Making Good Cookies, Plain and Fancy. The original recipe called for raisins, but I've altered it slightly with dried cherries.

Lemon Cherry Treats
Yield: 4 dozen

1/2 Cup butter or margerine
3/4 Cup sugar
1 egg
1 tbsp lemon juice
grated rind of 1/2 lemon
1 tsp baking powder
1/4 tsp salt
1-3/4 Cups All-Purpose Flour
1/2 Cup dried cherried (raisins, dates, figs)

Cream butter with sugar.
Blend in egg, lemon juice, and grated rind.
Sift together dry ingredients and add, mixing until a compact dough is formed.
Stir in fruit thoroughly.
Form 1" balls.
Place on lightly greased cookie sheet.
Flatten with the bottom of a glass dipped in flour.
Bake at 400 Degrees for 8-10 minutes.

My husband and I truly enjoyed these. A bit of an accomplishment for one that is known as a terrible baker. Good cook, but terrible baker.

Vintage Recipes - Peppermint Wafer Dessert

2007-10-02T14:15:00.001-05:00

This vintage recipe is from the 1948 Better Homes & Gardens Cook Book. Sounds like a good one dessert for the winter season.

Peppermint Wafer Dessert

1/2 pound peppermint stick candy
1/2 cup light cream
1/2 tablespoon (1/2 envelope) unflavored gelatine
2 tablespoons cold water
1-1/2 cups heavy cream
19 (10 oz can) chocolate wafers

Crush candy; add light cream and heat in double boiler until candy dissolves.
Add gelatine softened in cold water.
Chill until partially set
Fold in Whipped cream.
Break chocolate wafers in half and stand around outside of 9 inch square cake pan.
Place layer of wafers on bottom of pan
Spread with 1/2 of gelatine mixture
Place another layer of chocolate wafers on top
Spread reamaining gelatine mixture
Top with wafers.
Chill 12 hours

Cut in squares to serve 9.

Vintage Recipes Super September Winner #2!

2007-09-20T15:35:00.001-05:00

Our second winner in our Super September Give-Away is Kevin! He also was a eBay Motor Customer. (Week #1 winner was too!) Kevin has been notified and his prize will be going out in the mail tomorrow.

We will be drawing on the 9th, 16th, 23rd, and 30th. Surprise prizes may include reproduction Victorian Cards, mugs, and more. You do not need to buy anything to be entered in the drawings! There are lots of ways to enter. Enter as often as you wish!

To enter:

All of our successful eBay buyers are automatically entered
Simply comment on any of our blogs, including this one to recieve one entry per comment.
Leave a friendly message in "My eBay World" guestbook or our website www.djfshop.net guestbook.
Subscribe to any of our newsletters.
Submit contributions such as articles or photos for consideration to our website or blogs. Subjects include Primitive Decor, Rat rods and car projects, and vintage recipes. You retain copyright priveleges to the contribution but allow us to publish it in our blog or website.
Promote our eBay store Frank's Stuff on your blog, about me page or other. Don't forget to notify us of your posting so that we can enter you in the drawing!

Winners will be notified by email, so make sure we have your email or eBay contact info so that we can let you know you've won and get your mailing address to send your prize!

Vintage Recipes - Chocolate Caramels

2007-09-11T14:25:00.001-05:00

I'm back in the A & P cookbook and checking out vintage recipes. This book and the recipes fascinate me. This one I will try at Christmas time, but it sounded good, so I thought I would share it now!

Chocolate Caramels

Two cups of brown sugar
one cup of molasses
one cup chocolated grated fine
one cup of boiled milk, one tablespoon of flour
butter the size of a large English walnut

Let it boil slowly and pour on flat tins to cool.
Mark off while warm.

Doesn't that sound yummy? Before I forget, I want to remind everyone that we are having 3 more prize drawings in the month of September!! See our previous blog entry for more information!

Super September Give-Aways!

2007-09-03T13:44:00.001-05:00

4 Drawings! 4 chances to win! We will be drawing on the 9th, 16th, 23rd, and 30th. Surprise prizes may include reproduction Victorian Cards, mugs, and more. There are lots of ways to enter! Enter as often as you wish!

To enter:

All of our successful eBay buyers are automatically entered
Simply comment on any of our blogs, including this one to recieve one entry per comment.
Leave a friendly message in "My eBay World" guestbook or our website www.djfshop.net guestbook.
Subscribe to any of our newsletters.
Submit contributions such as articles or photos for consideration to our website or blogs. Subjects include Primitive Decor, Rat rods and car projects, and vintage recipes. You retain copyright priveleges to the contribution but allow us to publish it in our blog or website.
Promote our eBay store Frank's Stuff on your blog, about me page or other. Don't forget to notify us of your posting so that we can enter you in the drawing!

Winners will be notified by email, so make sure we have your email or eBay contact info so that we can let you know you've won and get your mailing address to send your prize!

A German Vintage Recipe - Spaetzle

2007-08-28T12:25:00.001-05:00

Here's a vintage recipe that reflects the German heritage of the Wisconsin area in which I live. I figured everyone needed a break from my "antique" recipes. Spaetzle is best described, in my opinion, as German noodle dumplings. I've taken this recipe from a "new" local cookbook called, "Recipes to Die For." Proceeds from the book support our tiny cemetary in our township. This recipe was submitted by a lady by the name of Ingrid Bradford.

Spaetzle (makes 5 cups)

2 C flour
3 medium eggs
1/2 t. salt
2/3 C of cold milk or water

Using a wooden spoon, mix everything together to make a smooth dough. If dough seems to thick add more liquid and if to thin add a bit more flour.
Have a boiling pot of water, not more than half full, ready and add a touch of salt as you would when preparing pasta.
Take a strainer with big holes and set on top of the pot of boiling water.
Press dough through the holes of the strainer with a big spoon.
As the dough drops into the water it makes little dumplings.
When all dough has been pushed through, stir once and bring back to a boil.
Once boiling, you can drain them and you are done
You can make these ahead of time and just warm in the microwave or with butter.
Fresh herbs added to the dough spices these up.
Some kitchen specialty stores have spaetle makers.

Great Grandma Got High Doing Laundry?

2007-08-27T17:25:00.001-05:00

This vintage recipe is another non-food recipe, but when I saw it in the household section of the A&P book, I was hoping for a sure-fire cure for my husband's greasy clothes. The paragraph was titled "Cleaning Oil or Grease from Men's clothing."

An excellent way to remove grease spots from boys' and men's clothing particularly, is made of four parts alcohol to one part ammonia and about half as much ether as amonia. Apply the liquid to the grease spot and rub diligently with a sponge and clear water. The chemistry of the operation seems to be that the alcohol and ether dissolve the grease and the ammonia forms a soap with it which is washed away with the water. The result is much more than when something is used which only seems to spread the spot and make it fainter, but does not actually remove it. If oil is spilt on the carpet and you immediately scatter corn meal over it, the oil will be absorbed by it. Oil may also be removed from carpets on which you do not dare put ether and ammonia, by laying thick blotting paper over it and pressing a hot flatiron on it. Repeat the operation several times, using a clean paper each time.

I cannot wonder how many women tried this little trick and ended up passed out cold? Ether? You could buy ether? My goodness!

Vintage Recipe - Cosmetiques

2007-08-23T17:28:00.001-05:00

I'll share another vintage recipe from the A & P cookbook. Lets explore 19th century beauty...Should we discover how to clear a tanned skin? Or how about a recipe for Pearl Dentifrice? No, I think we will look at the recipe for removing wrinkles. Looking at my mother at age 77, I may need to try this recipe.

Wrinkles in the skin

* White wax, one ounce

* Strained honey, two ounces

* Juice of lily bulbs, two ounces

"The foregoing, melted and stirred together, will remove wrinkles."

Now, I wonder if I should dig up my lilies...

Vintage Recipe - 19th Century Indian Chetney

2007-08-23T16:59:00.001-05:00

When I'm buying and selling antiques, I often come across and enjoyable vintage recipe or two. A few weeks ago, I came across a fun very old cookbook, that I just haven't had the heart to part with yet. It's certainly not a beauty, but this ugly book has made my mouth water, caused me to guffaw out loud, and has amazed me. It's entitled The A & P Every Day Cook Book.

I've not found a copyright date, but it is definitely before the use of the modern stove or standard cooking measures.

What's so fascinating about this book? It has amazing recipes (and many quite bizarre recipes) of which I've never heard the like. It also has recipes for 'cometiques' and household hints.

With my passion for all things Victorian & Edwardian, this silly little book will just have to stay with me for a bit longer.

It contains many fascinating recipes, and some pretty gross recipes including the recipe for headcheese. I'll share some of the recipes and helpful hints in this blog as well as other fun vintage recipes I've collected through the years.

Now, what to share first...Something funny or a recipe? Or a funny recipe?

I'll start with a recipe that maybe a good cook could easily adapt to modern methods. I've taken the liberty of making it look a little more like a modern recipe.

Indian Chetney

8 oz sharp, sour apples - pared and cored
8 oz Tomatoes
8 oz salt
8 oz browned sugar
8 oz Stoned Raisins
4 oz cayenne pepper
4 oz powdered ginger
2 oz garlic
2 oz shallots
3 quarts vinegar
1 quart lemon juice

Chop the apples in small square pieces and add to them the other ingredients.
Mix the whole well together, and put in a well-covered jar.
Keep jar in a warm place, and stir every day for a month, taking care to put on the lid after this operation.
Strain, but do not squeeze it dry. Reserve liquor as it will serve as an excellent sauce for meat or fish.
Store the chetney away in clean jars or bottles for use.

I would definitely not recommend preparing this recipe as the written, but I may try to make it like I would a salsa and can it.