Vintage Recipe - Fruit Butterscotch Cookies

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

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.

Vintage Recipe - Parsnip Fritters

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.

German Potato Salad

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

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

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

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

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

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

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 Recipes - Lemon Cherry Treats

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)

1. Cream butter with sugar.
2. Blend in egg, lemon juice, and grated rind.
3. Sift together dry ingredients and add, mixing until a compact dough is formed.
   
4. Stir in fruit thoroughly.
5. Form 1" balls.
6. Place on lightly greased cookie sheet.
7. Flatten with the bottom of a glass dipped in flour.
8. 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 - Chocolate Caramels

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!

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A German Vintage Recipe - Spaetzle

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.
  

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Great Grandma Got High Doing Laundry?

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 - 19th Century Indian Chetney

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

1. Chop the apples in small square pieces and add to them the other ingredients.
   
2. Mix the whole well together, and put in a well-covered jar.
3. Keep jar in a warm place, and stir every day for a month, taking care to put on the lid after this operation.
4. Strain, but do not squeeze it dry. Reserve liquor as it will serve as an excellent sauce for meat or fish.
   
5. 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.