Luncheon Menu: Tomato Cups, Stuffed Potato Cake, Fried Tomatoes, Peach Cake
Luncheon Menu
Salad in Tomato Cups
Stuffed Potato Cake
Fried Tomatoes
White Sauce with Mushrooms
Peach Cake
Salad in Tomato Cups
The New Cookery (1913)
6 tomatoes
½ cup diced cucumber
1 cup cut celery
1 cup diced apples
1 cup Cooked Mayonnaise Dressing
Select firm, well shaped tomatoes. Cut off the stem end and remove the pulp. Prepare the cucumbers, celery, and apples. Mix with these vegetables the tomato pulp and then with the mayonnaise and the salt. Fill the tomato cups with this.
Did we eat them? Yes
Would I make them again? Yes
Stuffed Potato Cakes
The 3-6-5 Cook Book (1899)
Mary Shelley Pechin
POTATO CAKES.
1 tbs warmed mash potatoes
Onion
Celery
Butter
Grated cheese
Melted butter
Egg
Parsley for garnish
Take a tablespoonful of warm mashed potatoes in the palm of your hand, make it into a ball, then with a teaspoon take out the center; fill this cavity with minced onion and celery, which has been previously cooked tender in butter; add a teaspoonful of grated cheese; cover the cavity with the mashed potato, dip each ball into melted butter and egg; place in a shallow pan and bake in a hot oven until a nice brown. Serve on hot platter; garnish with parsley.
Did we eat them? Yes
Would I make them again? Yes
Notes: I found it difficult to make them in the proportions describe and had to make larger potato cakes.
FRIED TOMATOES—3.
The 3-6-5 Cook Book (1899)
Mary Shelley Pechin
4 large tomatoes
Flour
Butter
White sauce
Four large tomatoes, do not peel them, cut them in four pieces, then dip them in flour, fry them in butter or beef drippings, until they are brown and cooked, then take them from the pan and place them on a platter and put them into the oven, while you prepare the dressing. Put one cup of sweet cream, a little salt and pepper and one teaspoonful of flour into the pan in which the tomatoes were fried; stir until it boils, then strain it over the tomatoes; serve.
Did we eat them? No
Would I make it again? No
WHITE SAUCE WITH MUSHROOMS.
The 3-6-5 Cook Book (1899)
Mary Shelley Pechin
2 ounces butter
1 ½ ounce flour
1 pint white stock
6 mushrooms
½ pint cream
Juice of ½ a lemon
Two ounces of butter, one and one-half ounces of flour; put into a stew-pan, mix well, then add one pint of white stock and stir until it boils, then add six mushrooms, washed and peeled, let all slowly simmer for twenty minutes, take the lid half off the pan, to throw up the butter, which skim off as it rises, strain this into another stew-pan. Put in it one-half pint of cream, and juice of one-half a lemon; mix and let all boil together. Stir while it boils.
Did we eat it? No
Would I make it again? No
Peach Cake with Sweetened Cream
Fifty-Two Sunday Dinners (1913)
Elizabeth O Hiller
2 cups flour
4 tsp baking powder
½ tsp salt
3 tbs Cottolene
¾ cup rich milk
5 peaches
Sultana raisins
Mace and Sugar
Process: Mix and sift the first three ingredients. Rub in Cottolene with tips of fingers, add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in halves lengthwise, remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows. Brush peaches over with melted butter, sprinkle with raisins, granulated sugar and lightly with mace. Serve hot with Hard Sauce, or with cream sweetened and flavored with nutmeg.
Did we eat it? Yes
Would I make it again? Yes
Notes: Only had the regular raisins but was still good.
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1921 Menu: Baked Bean Pie, Potatoes with Cheese and Baked Apple
1921 Menu
Mrs. Scott's North American Seasonal Cook Book
Cucumber and Apple Salad with Pimento and Mint Leaves
Vegetable Chowder
Brown Sugar Rolls
Brussels Sprouts in Cream Sauce
Potatoes with Cheese and Baked Apple
Baked Bean Pie
Peach Roly-Poly
Cucumber and Apple Salad with Pimento and Mint Leaves
2 cucumbers
1 sour apple, diced
1 tbs pimentos, shredded
1 small bunch watercress
2 tbs chopped mint leaves
French dressing
Cut into small cubes 2 fresh cucumbers that have been on iced until chilled and then peeled, and put with them 1 diced sour apple, 1 tablespoon of shredded pimentos, 1 small bunch of watercress (using the leaves only), and 2 tbs of chopped mint leaves. Mix with French dressing and serve on lettuce leaves.
Did we eat it? Yes
Would I make it again? Yes
Notes: Using just the leaves of the watercress was a bit time consuming and I would likely skip this next time and use the whole thing. Don't skip the mint. It makes the dish. Also, be aware that old-fashioned French dressing is not the French dressing we know today. It is a simple dressing made of oil, vinegar or lemon, salt, and pepper.
Vegetable Chowder
3 cups diced potatoes.
1 cup diced carrots.
½ cup cut onions
½ cup cut celery.
3 cups cut cabbage.
2 cups corn.
Cut beans or peas
2 cups tomatoes
1 tbs salt
2 tbs cut green pepper (if on hand)
½ cup flour for thickening
2 tbs butter substitute
2 cups milk
All the vegetables are put into boiler and covered with boiling water; boil slowly until tender, then add seasoning and flour, which has been mixed with cold water until smooth; add butter substitute and hot milk. Sprinkle with parsley and paprika. The potatoes will have about disappeared by the time the cabbage is tender; left-over corn, beans, tomatoes or peas can be used instead of fresh vegetables. Be sure to boil in uncovered vessel.
Did we eat it? Yes
Would I make it again? Maybe
Notes. Used broth instead of water.
Brown Sugar Rolls
1 cup brown sugar.
2 cups flour.
2 tsp baking powder.
½ tsp salt.
1 tbs shortening.
½ cup milk.
1 tbs butter.
Make the dough as in foregoing recipe; roll out 1/4 inch thick (the amount of milk depends on the kind of flour you use). Have the butter soft and spread over the dough; roll same as jelly roll; cut into 2-inch pieces, place on pan that has been brushed with a little lard, cut side down. Bake in moderate oven 30 minutes; remove from pan at once.
Did we eat them? Yes
Would I make them again? No
Brussel Sprouts, Cream Sauce
1 quart Brussels sprouts.
1 tbs butter.
1 tbs flour.
1 cup cold milk.
1 tsp salt.
Dash white pepper.
Wash and clean the Brussels sprouts; lay in cold water 1 hour; drain. Put over fire in saucepan of boiling water and boil 35 to 40 minutes without a cover. Drain and cover with a sauce.
Did we eat it? Yes
Would I make it again? No
Potatoes with Cheese and Baked Apple
1 quart small potatoes
½ cup grated cheese
1 tsp salt
1 tbs chopped parsley
Paprika
Baked apples
Wash, boil and skin the potatoes, put thru fruit press or potato ricer or mash thru colander on to hot dish which can be put in oven. Sprinkle with salt and cover with grated cheese. Place in oven until cheese is melted. Serve with quartered baked apples around the potatoes. Potatoes and cheese make a perfect combination, and as cheese is almost always served with warm apple pie, the baked quartered apples make it a very good combination.
Did we eat it? Yes
Would I make it again? Yes
Notes: Next time would maybe make it in layers rather than the cheese and apples on top.
Baked Bean Pie
1 large can baked beans.
1 tbs scraped onion.
1 tsp salt.
Pepper to taste.
1 tsp finely chopped parsley
Dough
1½ cups flour
1½ tsp baking powder
½ tsp salt
1 tsp shortening
Drain the beans, add the seasoning and flavoring and line the baking dish with half the dough, made by the recipe which follows. Put in the beans, cover with other half of dough; brush top with milk and bake in hot oven for 30 minutes.
Did we eat it? Yes
Would I make it again? Yes
Notes: Added some seeded chopped tomatoes.
Peach Roly-Poly
1 cup flour
1 tsp baking powder
½ tsp salt
1 tbs shortening.
1 tsp butter substitute
½ cup milk
2 cups peaches
½ cup sugar
Sift the flour, baking powder and salt into bowl; add the shortening and rub in lightly; add milk to hold together; place on floured board and roll out 1/4 inch thick. Wash, pare and cut the peaches, put on the dough, pour over half the sugar and roll same as a jelly roll. Brush bake dish with butter substitute, put in roll, pour over the remainder of sugar, dot with the remainder of the butter substitute and pour over the rest of the milk; cover and bake 20 minutes; uncover and bake 20 minutes, or until a nice brown.
Did we eat it? Yes
Would I make it again? Maybe
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1921 Menu: Bean Croquettes, Peanut Butter Biscuits, Mock Mince Pie
1921 Menu
Mrs. Scott's North American Seasonal Cook Book
Green Pepper Salad with Lemon, Ginger, and Mustard
Potato Soup
Peanut Butter Biscuits
Buttered Beets
New Cabbage, Bechamel Sauce
Bean Croquettes
Mock Mince Pie
Green Pepper Salad with Lemon, Ginger, and Mustard
From House to House by A.N. Furgerson (1916)
6 green peppers
1 large onion
Salt and pepper
French mustard
French dressing made with lemon
1-inch preserved ginger
Lettuce to serve
Chop six green peppers and one large onion very fine (grind). Add salt, pepper, French mustard and French dressing made with juice of one lemon. Mix with 1-inch preserved ginger cut very fine, serve on lettuce.
Did we eat it? Yes
Would I make it again? Yes
Notes: I did not have preserved ginger so I used dried ginger and added a little sweetener. If I made it again I would add a few more vegetables: tomatoes, cucumbers, etc.
Potato Soup
1 quart potatoes
2 cups stock
2 cups milk
1 cup finely chopped onion
½ tsp grated nutmeg
A little pepper
1 tbs butter or oleomargarine
1 tbs flour
1 tbs chopped parsley
Wash, pare and boil the potatoes, drain and mash; add the milk, onion, nutmeg, salt and pepper; mash thru wire strainer; then place over fire and add the butter and flour rubbed well together until smooth; boil 3 minutes, stirring constantly. Sprinkle with the parsley and dust with paprika.
Did we eat it? Yes
Would I make it again? Yes
Peanut Butter Biscuit
2 cups flour
2 tsp baking powder
½ tsp salt
½ cup peanut butter
1/3 cup milk
Sift flour, baking powder and salt into bowl; add peanut butter and rub in very lightly; add milk, put on floured board and roll out ½ inch thick. Cut with small cookie cutter. Brush top with milk and bake in hot oven 10 or 12 minutes.
Did we eat them? Yes
Would I make them again? No
Buttered Beets
2 cups beets
½ cup water
1 tsp salt
1 tbs butter
¼ tsp pepper
Wash the beets, put on with boiling water to cover and boil until tender; drain and run cold water thru the beets and skin at once; cut into cubes. To 2 cups of the beets add ½ cup water, 1 teaspoon salt, 1 tablespoon butter and ¼ teaspoon white pepper. Serve hot.
Did we eat it? Yes
Would I make it again? Yes
Notes: I did not add the ½ cup of water.
New Cabbage, Bechamel Sauce
1 head new cabbage
1 tbs butter substitute
1 tbs flour
1 cup milk
1 hard-boiled egg
Cut the cabbage into quarters, remove part of the core and lay in cold water 30 minutes, then drain, cover with boiling water and boil 30 minutes or until tender in uncovered vessel. Drain,
put into tureen and cover with sauce made as follows Put the butter substitute into saucepan over fire; when melted add the flour; mix well and add the cold milk slowly, stirring until smooth and creamy ; add salt, pepper and a little grated nutmeg or grated onion, the finely chopped white of egg and the yolk which has been powdered. Cabbage must be boiled in plenty of water in an uncovered
vessel.
Did we eat it? Yes
Would I make it again? Probably not
Bean Croquettes
1 cup beans
2 cups boiled rice
1 tbs oleomargarine or drippings
1 tbs salt
2 tbs onion juice or chopped scallions
¼ tsp nutmeg
Dash white pepper
1 tsp Worcestershire sauce
1 tbs finely cut parsley
1 egg
Bread-crumbs
Put the 4 cups of beans and rice thru food chopper, add the oleomargarine or drippings, salt, pepper, nutmeg, onion juice, Worcestershire sauce, parsley and mix well. Spread on platter to cool. Take spoonful into floured hands and form into cone shapes; dip in egg (1 egg beaten with 1 tablespoon cold milk), then in breadcrumbs and fry in deep fat.
Did we eat them? Yes
Would I make it again? Probably not.
Mock Mince Pie
1 cup seeded raisins
2 cups finely cut apples
2 tbs chopped beef suet
½ tsp cinnamon
1/8 tsp ginger
½ tsp salt
½ cup brown sugar
Wash and dry the raisins; put them thru a food chopper; place in a saucepan with 1 cup of water, and boil 5 minutes. Remove from the fire and add the rest of the ingredients. When cold, it is used in the same way as mince meat. This makes a very good mince meat substitute.
Did we eat it? Yes
Would I make it again? Maybe
Notes: Very sweet. Might use less raisins and more apple next time.
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1925 Menu: Chop Suey Salad, Rice Hens, Fried Cucumbers
1925 Menu
Kewaskum Woman's Club Cook Book
Chop Suey Salad
Scotch Soup
Rice Hens
Fried Cucumbers
Carrots
Chocolate Bread Pudding
Mayonnaise
2 well beaten eggs
1 tsp sugar
½ tsp salt
1 ½ tsp mustard
2 tsp flour
1 tbs butter
¼ cup vinegar
¼ cup water
Pinch of red pepper
Cook thick, when ready to use add cream. Mrs. Emma Koch.
Did we use all of it? Yes
Would I make it again? No
Chop Suey Salad
1 cup diced chicken
1 cup diced boiled or baked ham
½ cup diced celery
½ cup peas
1/3 cup diced carrots
2 level tbs chopped pimentos
2 level tbs chopped green pepper, cooked
2 level tsp salt
½ level tsp pepper
2/3 cup mayonnaise
Combine ingredients using a silver fork for the mixing. Serve on lettuce leaves. If you like the tomato flavor place a slice of tomato on each piece of lettuce. Mrs. Karl Hausman.
Did we eat it? Yes
Would I make it again? Yes
Notes: If I made it again I would use just the ham and leave out the chicken.
Scotch Soup
2 ½ quarts water
1 ¼ cups rolled oats
5 potatoes, cut in small pieces
2 onions, sliced
2 tbs flour
2 tbs fat
½ tbs salt
½ tsp pepper
Boil the water and add the oatmeal, potato, onion, salt, and pepper. Cook for ½ hour. Brown the flour with the fat and add to the soup. Cook until thick. One cup of tomato adds to the flavor. Serves five people.
Did we eat it? Yes
Would I make it again? No
Notes: I used broth instead of water and used less salt. Also I did not add the flour and fat – the oatmeal made the soup thick enough.
Rice Hens
Chicken
Flour
Butter
Onion
Carrot
Tomato
Apples
Spices
Skin and clean hens, quarter them, and let lay in salt water for a few minutes, wipe dry, dip them in flour and brown in butter, then add onion, carrot, parsley, tomato, apples, and spices, cover with water and stew one hour.
Did we eat it? Yes
Would I make it again? Yes
Notes: If I made it again would used skinned, boneless chicken and curry for the spice.
Fried Cucumbers
Cucumbers
Egg
Flour
Salt and pepper
Butter
Peel and cut cucumbers in quarters, take out seeds and soak in cold water 1 hour. Then drain and dry in a cloth, dip in beaten egg, then in flour, sprinkle with a little salt and pepper and fry until done, a nice brown in butter, serve at once. Mrs. Wm. Schultz.
Did we eat it? Yes
Would I make it again? Yes
Notes: This was surprisingly good.
Carrots
Carrots
¼ cupful vinegar
2 tbs sugar
Nutmeg
Cut the carrots into inch strips after scraping, and cook until tender in boiling salted water. Put into a sauce-pan two tbs of butter, one fourth cupful of vinegar, two tablespoons of sugar, and a grating of nutmeg. Add the carrots and cook until they are transparent. Very nice served with any roast meat. Mrs. Ed. C. Miller.
Did we eat it? Yes
Would I make it again? Yes
Notes: I used lemon juice instead of vinegar
Chocolate Bread Pudding
2 cups bread crumbs
½ cup water
2 cups milk
2 tbs cocoa or chocolate
1 tbs butter
½ cup sugar
2 eggs
Vanilla
2 cups bread crumbs, soak in1/2 cup water, 2 cups milk heat it. 2 tablespoons cocoa or chocolate, 1 tablespoon butter and melt with chocolate, ½ cup sugar, 2 eggs and vanilla. Mix and bake. Mrs. Chas. Schaefer.
Did we eat it? Most of it.
Would I make it again? Probably not.
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Anglo-Indian Mulligatawney Soup (1922)
Anglo-Indian Mulligatawney Soup
A Book of Unusual Soups (1922)
6 small white onions
Butter
2 quarts stock
1 clove garlic
4 lb chicken
¼ lb cooked ham
2 tbs curry powder
1 ounce sweet almonds
1-2 tbs chopped sweet pickles.
After peeling six small white onions put them through the food chopper and cook in a little butter on a pan until delicately browned. Add to a soup kettle containing two quarts of stock, preferably chicken, or chicken and veal, or consomme. Add one clove of garlic and a four-pound chicken, cut into pieces as for fricassee and quickly browned on the outside in a broiler over a clear fire. Let the whole come to a boil and then simmer until the chicken is cooked, when a quarter pound cooked ham, cut into dices, should be added, also two tablespoonfuls of curry powder, rubbed smooth in a little water. One ounce of sweet almonds, blanched and chopped fine, and one or two tablespoonful of chopped sweet pickles are the last additions. Since the name mulligatawney means pepper-water, and the soup should be pungent tasting, more seasoning may be fearlessly add before pouring into the tureen. Eight servings.
Accompaniments: Boiled rice is the legitimate accompaniment. No garnishes needed.
Service: Serve on deep-rimmed soup plates, and eat with the aid of both soup spoon and knife and fork.
Did we eat it? Yes
Would I make it again? Yes
Notes. I used about a pound of chicken breast cut into pieces rather than a whole chicken with bones. As a result, I also used only 1 medium-sized onion, a clove of garlic and ½ tbs of curry powder did not add the ham though it would probably have been a nice addition.
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Chicken and Pineapple Soup (1922)
Chicken and Pineapple Soup
A Book of Unusual Soups (1922)
Original Recipe
1 large pineapple
¾ cup honey
3 pints of stock
Juice of 1 lemon
Chicken Forcemeat
Select a large, very ripe pineapple. Wash and cut it into quarters and pour over them ¾ cupful of honey. Core, pare, and slice the quarters. Chop the pineapple core and parings and boil for an hour in three pints of stock. Pour over the sliced pineapple. Cool, add the juice of one lemon. Serve a slice of pine with each helping o the soup. Six or more servings. Or if preferred, the slices may be chopped or rated before going into the tureen, and afterwards strained out, serving the liquid alone.
Garnishes: Steamed Quenelles of Chicken Forcemeat.
Did we eat it? Yes
Would I make it again? Yes
Notes: I used much less honey. If you make it, find the right amount for you. I boiled the pineapple in the broth (not the core and parings). I used my own recipe for chicken meatballs. I had tried the forcemeat recipe for another soup and wasn't that crazy about it. Instead of cooking the meatballs on their own, I cooked them right in the soup. For a little more substance, when I reheated the leftovers I added some rice. Not for everyone, but I really like the taste of cooked pineapple. If you do too, you might enjoy this soup.
Video version
1 large pineapple, quartered and chopped
¼ cup honey (Start with less and taste test before you put in the meat balls.)
6 cups stock
Juice of 1 lemon.
½ cup of rice (optional)
Combine the pineapple, honey, lemon and stock. Place in chicken meatballs. Bring to a boil then simmer for 1 hour. Add cooked rice (optional).
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1922 Menu: Fish and Cucumbers En Ramekins, Hawaiian Delight
1922 Menu 5
Good Housekeeping's Book of Menus, Recipes, and Household Discoveries
Poached Egg and Pickled Beet Salad
Rice and Asparagus Soup
Mock Cauliflower
Spanish String Beans
Fish and Cucumbers En Ramekins
Hawaiian Delight
Poached Egg and Pickled Beet Salad
Egg and Beet Salad
Mrs. Rorer's New Cook Book
Sarah Tyson Rorer
1 good sized beet or several slices of pickled beet
6 eggs
1 saltspoonful (¼ tsp) f salt
½ saltspoonful (1/8 tsp) of pepper
1 lemon
Chop the beet rather fine. Drop the eggs into a shallow pan of boiling water and poach them carefully. Lift them on a skimmer, dish and sprinkle them with lemon juice. Dust the beets with salt and pepper. When ready to serve, put each egg, which is now very cold and neatly trimmed, into the centre of a nest of lettuce leaves. Cover it with the chopped beet and put in the centre of a teaspoonful of mayonnaise dressing. Serve at once.
Rice and Asparagus Soup
1 quart well-seasoned soup-stock
1 cupful water
½ cupful rice
Grated cheese
1 small bunch asparagus
Wash the asparagus, cut off the tough parts, and use them for cream soup. Put the tips and the tender portions into the broth and water, boil till half done, about twenty minutes, then add the rice well washed, and cook until it is tender. Serve very hot and pass the cheese with it. This soup should be very thick.
Orange Biscuits
2 cups bread flour
4 tsp baking-powder
1 tsp salt
2 tbs shortening
About ¾ cup milk
Loaf sugar
1 orange
Sift the flour, baking-powder, and salt together. Work in the shortening with two knives or the finger-tips. Add milk to make a soft dough, stirring with a knife or spatula. Toss on a well-floured board, roll to one-half inch in thickness and shape into small and dainty biscuits. Then grate the orange rind and press out the juice from the orange. Dip as many lumps of sugar as there are biscuits into the juice, moistening thoroughly. Remove and plunge a lump of orange sugar into the center of each biscuit, sprinkle with grated rind and bake in an oven heated to 450 F. for twelve to fifteen minutes. Serve hot or cold.
Mock Cauliflower
Prepared white radishes
1 ½ tsp salt
2 tbs butter or margarin
2 tbs flour
1 ½ cups milk
1/8 tsp pepper
Few grains cayenne pepper
Paprika
Wash large, white radishes thoroughly and cut them into strips or cubes. Cook them until tender in boiling water to which one teaspoonful of salt has been added. Drain and pour over them a white sauce made as follows: Melt the butter in a saucepan, add the flour, one-half teaspoonful of salt, the pepper and cayenne pepper, and cook until bubbling. Add the milk gradually, stirring constantly, and cook until smooth and thickened. Sprinkle all with paprika. Baltimore, Md.
Spanish String Beans
4 tbs fat or drippings
2 large onions
2 tomatoes
1 tbs flour
1 chili pepper
2 lbs green string-beans
2 tsp salt.
Cook onions, tomatoes, chili pepper and fat together until well done and golden brown (slice vegetables thinly). Then brown flour, add hot water and beans, and cook slowly one and one-half hours, adding salt when half done. So. Pasadena, Cal.
Fish and Cucumbers En Ramekins
2 medium-sized cucumbers
1 tsp salt
1 cup flaked fish (leftover)
1 small onion
1½ cupfuls medium-thick seasoned white sauce
1 cupful dry bread-crumbs
Paprika
Pare and cut the cucumbers and onion into cubes. Add the salt and cook in boiling water until the cucumbers are tender. Drain and add the white sauce and flaked fish. Place the mixture in ramekins and dust with bread crumbs and paprika. Bake until browned on top in a 500 F. oven. St. Paul, Minn.
Hawaiian Delight
1½ cups pastry flour
3 tsp baking-powder
½ tsp salt
2 tbs sugar
1 egg
¾ cups milk
1 tbs melted shortening
¼ tsp cinnamon
1 can grated pineapple
Sift together the pastry flour, baking powder, salt, and one tbs of sugar. Beat the egg until light and to it add the milk and melted butter. Add gradually to the dry ingredients, stirring all the while. Beat well, spread in a greased cake pan, and sprinkle the top with a mixture of one tbs of sugar and cinnamon. Bake at 400 F. for twenty minutes. Cut into squares and serve hot with the grated pineapple over it. San Francisco, Cal.
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Hard-Cooked Egg Soup (1922)
Original Recipe
Hard-Cooked Egg Soup
A Book of Unusual Soups (1922)
1 pint stock
1 pint milk
½ cupful flour
½ cupful butter
1½ tsp salt
½ tsp white pepper
2 tbs finely minced celery
½ cupful chopped broiled mushrooms
1 tbs lean cooked ham, minced
1 tbs capers
4-6 hard-cooked eggs
Mix together one pint of chicken or other stock and on pint of milk, and add the mixture by degrees to one half cupful each of flour and butter, blended to a paste in a soup kettle or large saucepan. Stir until the whole boils and add seasoning of one and one half teaspoonfuls of salt, one half teaspoonful of white pepper, two tablespoonfuls of finely minced celery, one half cupful of chopped broiled mushrooms, one tablespoonful of lean cooked ham, minced, and a tablespoonful of capers. Have ready from four to six hard-cooked eggs, whites separated from yolks and passed through a potato ricer, and yolks cut into slices. Add the whites to the soup, let the whole boil, add two tablespoonfuls of lemon juice, and just before serving add the sliced hard-cooked yolks. These dissolve easily, if cooked to mealiness, that they should be added without much stirring. Six servings.
Video version
1 cup milk
1 cup broth
Salt and pepper to taste
1 stalk celery
½ cup mushroom broiled with a little butter
½ cup leftover sausage or ham
2 tbs lemon juice
1 tbs capers
Combined the milk, broth, seasonings, celery, broiled mushrooms, capers, sausage or ham, and lemon juice. Bring to a boil and then simmer until celery is soft. Add riced egg whites and heat through. Add egg yolks just before serving.
Did we eat it: Yes
Would I make it again: Maybe
Notes: This tasted good. I wasn't sure I would be able to get past the riced egg whites, but I didn't even notice them. Great for low carb if you don't thicken with flour and butter – which I did not.
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Portuguese Family Soup, or Cucido (1922)
Portuguese Family Soup, or Cucido
A Book of Unusual Soups (1922)
1 lb lean beef
2 slices raw ham
Bacon fat
Bone from leg of mutton or ham
2 cups parboiled dried beans
½ a lage fowl
1 small head of cabbage
2 large carrots
1 clove garlic
1 pint tomatoes
1 cup rice
1 small onion
4 tbs butter
2 tbs of catsup
1 tsp of white pepper
Cut into two-ounce pieces one pound of lean beef, divide two slices of raw ham into one-inch srips, and brown in bacon fat on a very hot pan. Put into the soup kettle with three pints of cold water or stock, or a mixture of the two. Add the bone from a leg of mutton or ham, and two cupfuls of parboiled dried beans. Let come to a boil, and simmer for two hours,or until meat and beans are almost cooked. Add one entire small or the half of a large fowl, cut up as for fricassee. Let come to a boil, cook for fifteen minutes, then add one small head of cabbage, whole; two large carrots; and a clove of garlic. Cook until cabbage when tried with a fork, is almost done, then add a pint of tomatoes, either canned or fresh and whole, and cook for fifteen minutes longer. Sometimes three or four links of sausage are added at this point. Prepare in another saucepan a cupful of rice as follows: Chop one small onion and cook until brown in four tablespoonfuls of butter, add the rice and enough liquid from the soup kettle to cook it, with allowance for swelling – perhaps four cupfuls. When the grains are soft add two tablespoonfuls of catsup, either mushroom or tomato, and one teaspoonful of white pepper. Stir all together thoroughly and place in the bottom of a soup tureen. Strain over this the liquid from the soup kettle and arrange the meat and vegetables on a hot platter This soup calls for some care in making, but is an uncommonly good dinner-in-one piece. Six servings.
Accompaniments. French rolls, or such bread stuffs as maybe served at dinner time, are in place since this soup is a hearty one-piece dinner.
Garnishes the platter may be garnished with very small dumplings not more than an inch in diameter, cooked with the soup. Or a border of cress with radish roses her and ther is still better.
Service. Serve in large, rimmed soup plates both a portion from the tureen and one from the dish of meat and vegetables at the same time. Soup spoons and knives and forks are used to eat the soup.
Did we eat it:
Would I make it again:
Notes: I also used only one type of meat – sausage and I left the meat in the soup to serve. I sauteed the onion in only about 1 tbs of butter. Then I added the beans, cabbage, carrots, garlic, tomatoes, rice, catsup, and white pepper. Then cooked till beans were done. I had dried beans (soaked overnight) so this took about 2 hours.
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Maigre Soup (1922)
Maigre Soup
1 large onion
2 tbs butter
1 cup chopped cabbage or Brussels sprouts or green lettuce leaves
1 leek
1 large carrot
1 stalk celery
½ sweet pepper
4 cups broth
1 cup sifted tomato
Salt and pepper to taste
½ tsp dried thyme, mixed herbs, or mushroom powder
¼ tsp paprika
Grate one large onion and let this cook in two tablespoonfuls of butter until well browned. Boil in a separate kettle in three pints of water one cupful of chopped cabbage or Brussels sprouts, or green lettuce leaves, together with one leek, one large carrot, one stalk of celery, and one half of one sweet pepper, all finely chopped. These should all cook slowly for an hour; then add the browned onion with one cupful of sifted tomato, two teaspoonfuls of salt, one half teaspoonful of pepper, one half teaspoonful of dried thyme or mixed herbs or mushroom powder, and one fourth teaspoonful of paprika. Let the whole simmer for fifteen minutes, then strain, return liquid to kettle, and thicken with three tablespoonfuls of flour rubbed with three tablespoonfuls of butter. Six to eight servings.
Accompaniments: Bread sticks, croutons, zwieback, or cheese crackers.
Garnishes: Sliced hard-cooked eggs; a liberal dusting of Parmesan or any other hard, grated cheese; egg and cheese balls; miniature fish balls; or other nutritious garnish.
Did we eat it? Yes
Would I make it again? Yes
Notes: This was very good. You could add rice, meat, or a side of bread to make it substantial enough for a great lunch. I used broth instead of water and much less salt than the recipe called for. I did not cook the vegetables separately and strain. I sauteed the onion, pepper, and celery till soft then added the rest of the ingredients, brought the soup to a boil and simmered until carrots were soft. I did not thicken with flour and butter instead I used less broth - about 4 cups.
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Crumb and Carrot Soup (1923)
Crumb and Carrot Soup
A Book of Unusual Soups
by Mary D. Chambers
1 lb. carrots, scraped and diced
¼ cup butter
2 leeks (white part only)
1 small onion
1 quart good stock
3 tbs flour
Salt and pepper
½ to 1 cup fine, sifted crumbs
Scrape a pound of carrots (from two to six carrots), cut in dice, and cook in one fourth cupful butter on a frying pan with the white part of two leeks and one small onion, chopped until the onions begin faintly to color the butter. Turn the contents of the pan into a pint of water, and simmer until the vegetables are soft. Strain, sift through a colander, return to the liquid in which they were cooked, and add a quart o good stock. Add three tablespoonsfuls of flour blended to a paste with a little cold water, stir until the mixture boils, season with salt and pepper to taste, and stir in before serving one half to one cup of fine, sifted crumbs. Six servings.
Accompaniments: A very few oysterettes or toasterettes may accompany this soup, but the addition of the crumbs makes another starchy accompaniment unnecessary, as when croutons are used there is similarly no need for another accompaniment of a starchy kind.
Garnishes: Leaves of cress, liberally added, are probably the best garnish for this soup. Green olives, stoned with or without a filling of some kind, are also good.
Did we eat it? Yes
Would I make it again: Probably not. I really wanted to like this one. It needed something. I added nutmeg and a little sugar to the leftovers. It helped. But the bread crumbs didn't seem to add to the soup. Maybe use croutons instead.
Notes: I am not a fan of thickening soup with flour and left the flour out.
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Succotash Soup (1923) with Corn Fritters (1918)
Succotash Soup
A Book of Unusual Soups
by Mary D. Chambers
2 cups corn
2 cups Lima beans
1 quart stock
1 pint sifted tomato pulp
4 tbs flour
1½ tsp salt
½ tsp pepper
4 tbs softened butter
Cut from the cob enough kernels of sweet green corn to make two cupfuls; four large or eight small ears of corn will probably be needed. Shell enough lima beans to make one and one half cupfuls, and put these, with the corn cobs, into a large saucepan with one quart of cold water; bring slowly to a boil and cook for thirty minutes at simmering point. Add the corn and cook for ten or fifteen minutes longer. Remove the cobs, add a pint of sifted tomato pulp, and thicken and season the whole with four tablespoonfuls of flour, one and one half teaspoonfuls of salt, one half teaspoonful of pepper, rubbed into four tablesponfuls of softened butter. Stir until the whole boils up. Six servings.
Accompaniments: Pilot crackers, toasted brown.
Garnishes: Small spoonfuls of corn fritters, fried in deep fat are sauteed, and dropped while hot into each serving, are especially good.
Variations: Dried corn and beans may be used.
Did we eat it? Yes
Would I make it again? Yes
Notes: I used dried beans which I soaked overnight. Used only a little salt and about 1 tbs butter. Left out the flour (personal preference – don't care for soups thickened with flour). Added an onion which I sauteed in the butter before adding the beans, corn, tomato and seasonings.
Corn Fritters
Boston Cooking-School Cook Book
1 can corn
1 cup flour
1 tsp baking powder
2 tsp salt
1/4 tsp paprika
2 eggs
Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks of eggs beaten until thick, and fold in whites of eggs beaten stiff. Cook in a frying-pan in fresh hot lard. Drain on paper.
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1922 Old-Fashioned Dinner Menu: Baked Apples Stuffed with Sausages
1922 Old-Fashioned Dinner Menu
Good Housekeeping's Book of Menus
Salad with Honey Salad Dressing
Sweet Potato Soup
Sweet Baked Tomatoes
Mashed Potatoes with Peanut-Butter
Baked Apples Stuffed with Sausages
Eggless, Milkless, Butterless Cake
Salad with Honey Salad Dressing
3 tbs salad oil
2 tbs honey
1 tbs lemon-juice
1/8 tsp salt
Beat together the salad oil, honey, lemon-juice and salt until well blended. Use at once.
Did we eat it: Yes
Would I make it again: Yes
Sweet Potato Soup
2 cups baked sweet potatoes
2 tbs melted butter or bacon drippings
1 ½ tsp salt
1 quart scalded milk
2 tbs flour
½ cup cooked rice
Cinnamon
bake potatoes and mash through ricer, measure two cupfuls, then put through ricer again with rice, stir hot milk slowly into mixture, return to double-boiler. Brown flour, add fat having smooth texture before adding to the hot milk mixture; do this gradually; season with salt and a dash of cinnamon.
Did we eat it: Most of it
Would I make it again: Probably not.
Sweet Baked Tomatoes
2 lbs tomatoes
1/3 cup sugar
½ cup rolled oats
1 tbs oil or margarin
1 tsp salt
Scald and peel the tomatoes. Stew them until they are soft. To the cooked tomatoes add the sugar, margarin, salt, and rolled oats. Turn into a greased baking-dish and bake for about one-half hour at 400 F.
Did we eat it: Some of it.
Would I make it again: No.
Mashed Potatoes with Peanut-Butter
6 medium-sized potatoes
2 tbs butter
About ½ cup hot milk
1 ½ tbs peanut-butter
1 tsp salt
1/8 tsp pepper
Boil, mash, and beat to a cream the potatoes, adding salt and pepper, on tablespoonful butter, and milk. Heap in a hot buttered baking-dish. Blend the peanut-butter and remainder of butter, dot over potatoes, and brown in a 500 F. oven.
Did we eat it: Yes
Would I make it again: Probably not.
Baked Apples Stuffed with Sausages
6 good-sized apples
1 cup cooked sausage meat
Scoop out the centers of the apples, leaving a thick shell, and cut all the pulp possible from the core. Chop this and mix with the sausage meat. Refill the apples with this mixture, heaping the filling, and bake in a 400 F. oven until the apples are tender. Serve with baked or fried potatoes for luncheon or supper, or as a garnish to roast chicken or pork.
Did we eat it: Yes
Would I make it again: Yes
Notes: If I made it again, I wouldn't bother stuffing the apples.
Eggless, Milkless, Butterless Cake
2 cups brown sugar
2 cups hot water
2 tbs shortening
1 tsp salt
1 package seedless raisins
1 tsp cinnamon
1 tsp cloves
3 cups bread flour
1 tsp soda
Boil together the sugar, water, lard, salt, raisins and spices for five minutes. When cold, add the flour and the soda dissolved in a teaspoonful of hot water. This makes two loaves. Bake about forty-five minutes in a 325 F. oven. This cake is of good texture and will keep moist for some time.
Did we eat it: Yes
Would I make it again: Yes
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January 22, 2022
Celery and Peanut Butter Soup
A Book of Unusual Soups
by Mary D. Chambers
1 head of celery
1 leek or 1/2 onion (used up some scallions instead)
6 tbs flour
1/2 tsp salt
3/4 tsp pepper
1 tbs sugar
1 quart hot milk
1 pint stock
2-4 ounces peanut butter
Put through the food chopper one good-sized head of celery and one leek, both white and green parts, or one half an onion, and add to six tablespoonfuls of butter melted in the bottom of a soup kettle. Keep stirring the vegetables and turning them over until the pieces are lightly browned. Mix six tablespoonfuls of flour with one and one half teaspoonfuls of salt, three fourths teaspoonful of pepper, and one tablespoonful of sugar, and with this dredge the mixture in the soup kettle, then stir until the whole is blended. Add one quart of hot milk, stir until it boils, ad one pint of stock, let boil again, strain, return to kettle, add from two to four ounces (according to taste) of peanut butter, and reheat the whole to boiling point before pouring into the tureen. Six to eight servings.
Accompaniments: Boston Brown Bread cut into thin slices, spread with butter and put together with lettuce leaves between, cut into strips, and placed six of these piled log-cabin fashion on a small plate to accompany each serving of the soup, will be found a novel, simple, and good-to-the-taste accompaniment. Fruited Educator crackers, hot from the oven, are also very good, and any other of the usual accompaniments is admissible.
Garnishes: The chopped green tops of the celery are the most appropriate.
Did we eat it? No.
Would I Make it again: If I did, I would skip thickening with flour and use less butter. Was more like a celery and peanut butter pudding.
Notes: Did not use as much salt as the recipe called or – rarely do.
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Baked Bean and Tomato Soup (1923)
Baked Bean and Tomato Soup (Heartier version)
A Book of Unusual Soups
Mary D. Chambers
2 cups baked beans
1 cup sifted tomato pulp
½ bay leaf
2 stalks celery
2 sprigs parsley
½ tsp paprika
Use for seasoning any or all of the following: bay leaf, one half of one; celery, two stalks, finely chopped; parsley, one or two sprigs; and one half teaspoonful of paprika. This soup may be thickened with two tablespoonfuls of flour rubbed smooth with one or two tablespoonfuls of butter.
Did we eat: Yes
Would I make again: Yes
Notes: I did not thicken with flour and butter.
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Onion and Bean Chowder (1923)
Onion and Bean Chowder
A Book of Unusual Soups
by Mary D. Chambers
2 cups minced onion
½ cup butter
1 cup baked beans
6 potatoes
1 tsp pepper
1 tsp mixed garden herbs
3 cups milk
Salt to taste
1 cup cream
Cook two cupfuls of minced onion in one half cupful of butter for thirty minutes, or until soft, keeping saucepan covered. Add one cupful of baked beans and six potatoes, pared and sliced, one teaspoonful of pepper, one of mixed garden herbs, and three cupfuls of milk. Cook until potatoes are soft, add salt to taste, and add, the last thing one cupful of thin cream. Let all heat through before serving. Six portions.
Accompaniments: Fresh, crusty, Graham rolls are the best.
Garnishes: One half to one hardcooked egg, cut in slices, add to each portion, makes this dish a well-rounded complete meal. Leaves of cress or thin slices of lemon may be used for a further garnish, and will add relish to the chowder.
Did we eat: Yes.
Would I make again: Yes.
Notes: Next time would skip the egg. Didn't seem to add anything to the soup. Also would skip the final cup of cream at the end and maybe replace with a little stock.
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Apple and Onion Soup with Stuffed Prunes (1923)
Apple and Onion Soup
4 tbs butter
4 tbs flour
1 tsp salt
¼ tsp pepper
1 quart broth
½ pint onions
1 cup apple sauce
A little paprika
Soften in a large saucepan 4 tbs of butter, blend with it 4 tbs of flour mixed with 1 tsp salt and ¼ tsp pepper. Add a quart of broth and stir until the whole boils; then add a half pint of onions previously steamed and chopped, together with the water or juice of the onions collected while steaming. Add 1 cupful of apple sauce. Use a little paprika for seasoning and garnish with fried apple balls. Serve very hot.
Did we eat it? Yes
Would I make it again? Don't think so.
Notes: I am not a fan of thickening soups with butter and flour. I left this part out and used a little less broth and used only a little butter.
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Almond Soup, Spanish Style with Miniature Potato Scones (1923)
Almond Soup, Spanish Style
1 lb. of sweet almonds
1 dozen bitter almonds
3 pints seasoned chicken stock
6 tbs flour
1 spoonful powdered coriander seeds
Grated yellow rind of one lemon
Powdered cinnamon
Forcemeat balls or candied cranberries for garnish
This soup calls of 1 pound of sweet almonds and a dozen of the bitter kind. After blanching, both are ground fine, or pounded to a paste in a mortar. When the last method is employed, the nuts should be kept from oiliness by keeping the mortar set in a pan of cracked ice, and by adding from time to time to the nuts during the pounding process a few drops of ice water. A smoother paste results from pounding than from grinding, but it is more difficult to keep the nuts from oiling and spoiling. The paste is stirred into three pints of seasoned chicken stock, slightly thickened with six tablespoonfuls of flour and flavored by the addition of a spoonful of powdered coriander seeds and the grated yellow rind of one lemon. Powdered cinnamon is sprinkled on the soup when in the tureen, and it is garnished with force meat balls or in this country, with candied cranberries. This soup is excellent though troublesome and rather expensive. Six servings.
Did we eat it? Some of it
Would I make it again? Probably not
Notes: Did not thicken with flour.
Miniature Potato Scones
1 cup flour
2 tsp baking powder
¼ tsp salt
1 tsp sugar
1 tbs butter
½ cupful mashed potato
Milk
Sift one cupful of flour with two teaspoonfuls of baking powder, one fourth teaspoonful of salt, and one teaspoonful of sugar. Rub into these dry ingredients a tablespoonful of butter, then add one half cupful of mashed potato, and milk enough to make a soft dough. Roll to one fourth inch thick, cut into one-inch triangles, and bake on a greased sheet in a hot oven.
Did we eat them? Yes.
Would I make again? Yes.
Notes. These are very good but not really like scones. More like mini rolls.
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Full Menu: Hamburger Roll, Prune Cake and more
Full Menu from Good Housekeeping's Book of Menus (1922)
Asparagus and Nut Salad
Tomato and Barley Soup
Candied Yams
Celery Savory
Hamburger Roll
Boiled Oregon Prune Cake
Nut and Asparagus Salad
6 hard-cooked eggs
2tbs chopped hickory-nut-meats
1 cupful cooked asparagus-tips
1 tsp minced parsley
French dressing
Extra nut-meats, parsley, and asparagus-tips
Lettuce
Shell the eggs and cut in halves lengthwise. Mash the yolks add the nut-meats, the asparagus-tips and the parsley, and blend with four tablespoonfuls of French dressing that is not very sour. Fill the egg-halves with this mixture, arrange on lettuce-leaves and garnish with extra asparagus-tips, parsley, and nut-meats. If any of the asparagus mixture is left over, it can be blended with a mayonnaise or a bland boiled dressing and passed with the salad.
Did we eat it? Yes
Make it again? No
Notes: Used leftover mixture to make an egg salad sandwich. Also, didn't have parsley so used cilantro. The cilantro made the salad.
Tomato and Barley Soup
1 quart canned tomatoes
2 quarts boiling water
1 cupful pearl barley
1/4 tsp pepper
4 tbs margarin
2 medium-sized onions
1 1/2 tsp salt
Brown the margarin, put in the onions cut in small pieces, and fry until tender. Then add the boiling water, tomatoes, barley and seasonings. Cook for two to three hours, over a slow fire.
Did we eat it? Yes
Would I Make it again? Yes
Notes: Used broth instead of water and left out the salt. Added a little basil and a little more barley.
Candied Yams
3 medium-sized sweet potatoes
2 tbs margarin
1 to 1 1/2 cupfuls sirup from canned peaches
Boil the potatoes until nearly tender. Peel and slice lengthwise. Lay in a shallow pan, preferably glass or earthenware, pour over them the juice, and add dots of margarin. Bake for thirty minutes in a 400 F oven. Raise the heat to brown, or brown under broiler flame.
Did we eat it? Yes
Would I Make it again? Yes
Notes: The first group of potatoes I boiled and they turned to mush. The second time around simply peeled and sliced and added the juice.
Celery Savory
2 large stalks celery
1 large onion
2 green peppers
2 tbs butter
Chop all rather coarsely and fry slowly in the butter till tender. Serve with steak.
Did we eat it? Yes
Would I make it again? Yes
Hamburg Roll
2 pounds ground round steak
1/2 cupful soft bread-crumbs.
1 egg
1 3/4 tsp salt
1/8 tsp pepper
1 tsp sage
2 medium onions
1 cupful canned tomatoes
1 1/2 cupfuls bread flour
1 1/2 tsp baking powder
2 tbs shortening
about 1/2 cupful milk
To the ground steak add the bread crumbs, the egg slightly beaten, one and one-half teaspoonfuls of salt, the pepper, and sage. Mix well, form into a long, narrow roll, and lace in a roasting pan. Slice the onion and place around the roll. Pour the tomatoes over the top. Bake 450 F for twenty minutes. Meanwhile sift together flour, baking powder and 1/4 teaspoonful of salt; work in the shortening thoroughly and add the milk gradually, mixing to a soft dough. Roll out into oblong shape and completely wrap around the meat loaf. Return to the oven and bake at 450 F for 12 minutes or until the dough is thoroughly baked and golden brown. Serve in slices with a gravy made from the juices in the pan.
Did we eat it? Yes
Would I make it again? Yes
Notes: Baking times took longer. Perhaps didn't make narrow enough. Don't do what I did and place it in the center to wrap. Next time will place on the edge and wrap over so the seam isn't at the top.
Boiled Oregon Prune Cake
1 1/2 cupfuls dried prunes
1/3 cupful melted shortening
3/4 cupful sugar
1 egg yolk
1/2 cupful prune juice
1 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1 3/4 cupfuls pastry flour
1/2 tsp salt
1 tsp vanilla
1 egg white
Wash the prunes. Soak overnight in cold water, pit, and cut to raisin size. Cover with boiling water, and cook until tender. Cream together the sugar and melted shortening. Add the egg-yolks, slightly beaten. Sift together the dry ingredients and add to the mixture alternately with the prune juice. Then add the prune pulp, vanilla, and last the egg-white beaten stiff. Pour into a greased and floured loaf pan and bake at 325 F for one and 1/4 hours.
Did we eat it? Some of it.
Would I make it again? Probably not.
Notes: Surprisingly, wasn't very sweet. Might make a better muffin.
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Old-Fashioned Dinner Menu: Washington Chowder, Canoe Salad, English Chicken Pie...and More
Dinner Menu:
Washington Chowder
Canoe Salad
Old-Fashioned English Chicken Pie
Caramel Carrots
Fresh Corn Croquettes
Jam Cake
Washington Chowder
The New Cookery (1913)
2 medium sized potatoes (1 1/2 cups sliced)
1 1/2 cups water (broth)
1/2 small onion
1 cup stewed tomatoes
1 cup corn
1 cup milk
1 cup cream
1 tsp salt
(1 tsp poultry or Italian seasoning)
Slice the onion and cook with the potatoes in the boiling, salted water. When tender add the tomatoes and corn and bring to the boiling point. Heat the cream and milk and add to the vegetables just before serving. Serve hot over crackers (or croutons).
Canoe Salad
Kewaskum Woman's Club Cook Book (1925)
2 cucumbers
1 cup peas
1 cup celery
A bit of red pimento
Mayonnaise
Salt and Pepper
For four people take two nice cucumbers. Cut them in halves lengthwise, and scoop out the cucumber from each half, leaving the half cucumber shape so they can be stuffed (scoop out seeds). Prepare the following mixture. 1 cup peas, 1 cup celery, a bit of red pimento, and the remaining cucumber left from both halves (just removed the seeds and did not put the seeds in with the mixture). ix the mayonnaise dressing season with salt and pepper, then return to the halves. Serve on lettuce leaves.
Old-Fashioned English Chicken Pie
Lowney's Cook Book (1912)
To cook the Chicken:
Chicken Pieces
2 sprigs thyme
1 sprig marjoram
Bay leaf
2 sprigs parsley
1/2 lb bacon
(Or precooked chicken with similar herbs)
Cover the chicken, cut in pieces for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of bay leaf, two sprigs parsley, tied in a bag. Simmer gently until tender. One half hour before the chicken is done, add one half lb bacon cut in small pieces.
(Or use leftover cooked chicken and add a few spices such as marjoram, thyme, and parsley)
To Make the Pie:
Hard-cooked eggs
Sauteed Mushrooms
Chicken meat
Gravy
Arrange on the bottom of baking dish slices of hard-cooked eggs, cover with sauteed mushrooms, then a layer of chicken meat, and continue until the dish is filled. Add 3 cups (for the size in video 1 cup) of sauce made from the liquor in the pan and thickened with two tbs butter and four tbs flour cooked together; reheat in oven, and garnish with pastry points cut in the shape of triangles, and parsley, and serve.
Caramel Carrots
20th Century Cook Book (1900)
Carrots
Lump of butter
Sugar
Salt and Pepper
Boil the carrots and cut in long, thin strips like cigarettes. Put jnto the frying pan a large lump of butter and drippings. When very hot add the carrots, sprinkle with sugar, pepper and salt, and fry until the edges are well browned. Sprinkle with chopped parsley and serve.
Fresh Corn Croquettes
Mrs. Scott's Seasonal Cook Book (1921)
2 cups grated fresh corn (frozen corn cooked)
2 cups mashed potatoes
1 tbs melted butter
1 tsp salt
A little pepper
1/2 tsp grated onion or a little nutmeg (nutmeg used in video)
1 tsp chopped parsley
1 egg
1 tbs milk
Bread crumbs (Did not use)
Broil the potatoes with the skins; when tender, skin and put through ricer or mash through strainer; add the grated corn, seasoning and flavoring while hot. Form into 8 cones or oblong shapes. Dip in egg, which has been mixed with 1 tbs of milk; then in breadcrumbs; fry in deep fat (alternative: add egg and milk to croquette mixture. Shape and put in air fryer 10 minutes at 380 degrees).
Jam Cake (Original - See Gluten Free and Dairy Free Version Below)
A "Calendar" of Dinners (1914)
2/3 cup Crisco
1 cup sugar
3 well beaten eggs
1/2 cup sour cream
1 tsp soda
2 cups flour
1/2 glass strawberry preserves
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
Icing
Cream 2/3 cup Crisco with 1 cup sugar, add 3 well beaten eggs, 1/2 cup sour cream, 1 tsp soda, 2 cups flour, 1/2 glass strawberry preserves, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp salt, mix and bake in layers. Put strawberry preserves between layers, and white icing on top.
Jam Cake
Gluten and Dairy Free Version
1/4 cup coconut oil
1/4 cup sugar
3 well beaten eggs
1 cup almond milk
Juice from 1/2 a lemon
1 tsp soda
1 cup brown rice flour
1/2 cup gluten free oat flour
1/4 cup amaranth flour
1/4 cup coconut flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1/2 glass strawberry preserves.
Cream coconut oil and sugar together. Mix dry ingredients. Mix liquid ingredients. Mix all ingredients together. Bake in two layers at 350 degrees for 1/2 hour. Let cool completely or jam will melt. Spread other half of the strawberry preserves between layers. Top with powdered sugar.
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223
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Antique Dixie Gingerbread (Made Paleo)
Original recipe:
Dixie Gingerbread
Mrs. Scott's North American Seasonal Cook Book (1921)
1 cup molasses
1/2 cup shortening
1/2 tsp salt
1 tsp cinnamon
1 cup brown sugar
2 eggs
1 tsp ginger
1 cup milk
4 level tsp baking powder
3 cups flour
Cream molasses, sugar and shortening together; add the well-beaten eggs, salt and spices. Sift the flour and baking powder together and add alternately with the milk. Pour into well-greased pan and bake in moderate oven 45 minutes.
Dixie Gingerbread Made Paleo
1/4 cup coconut nectar
1/4 cup coconut sugar
1/4 cup coconut oil
1/2 tsp ginger
1/2 tsp cinnamon
1/4 cup milk
2 tsp baking powder
1 3/4 cup almond flour
1/4 cup coconut flour
1/4 cup arrowroot flour/starch
Mix coconut nectar, coconut sugar, and coconut oil together. Mix or sift dry ingredients together. Mix all and bake 350 for 45 minutes. Let cool completely before cutting.
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46
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Spiced Up Vegetarian: Bean Rarebit (1909)
Original Recipe
Bean Rarebit
From Tried and True (1909)
1/2 cup bean puree (baked beans)
1/2 cup milk
1 tbs butter
3/4 cup cheese (not solidly packed)
1 or 2 eggs
1/2 tsp salt
Add pepper and tomato catsup to season if desired. Serve on toast.
Spiced up Version
1/2 cup canned vegetarian baked beans made with mustard and tomato paste
1 tbs vegan or real butter
1/2 an onion
2 tbs almond or rice milk
1 pkg 7.8 oz vegan or real cheddar cheese
English muffins
Mash or puree the beans. Heat butter and saute 1/2 an onion. Add 3/4 cup beans puree and milk. Add cheese a few slices at a time and melt. Stir until all cheese is melted and mixed in. Spoon over gluten free or regular English muffins or toast.
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Spiced Up Antique Vegetarian Recipe: Split Pea Soup (1911)
Original Recipe
The Laurel Health Cookery (1911)
Evora Bucknum Perkins
Peas Puree
1 cup split peas 1 small onion, sliced
3-4 tablespns. raw nut butter salt
1/2 large bay leaf water
A few celery tops or 1/4 teaspn. celery seed celery seed in piece of muslin
1 tablespn. butter
1/2 tablespn. flour
A pinch of sage
1 teaspn. grated onion
Cook peas, raw nut butter, bay leaf, celery tops and onion all together in salted water, rub through colander, turn on to butter and flour which have been heated together (or the butter and flour may be rubbed together and stirred into the puree), add necessary water, salt, sage and the teaspoon of fresh grated onion ; simmer for 5 m. Serve with strips of bread, or finger croutons. The teaspoon of onion at the last is very important.
Spiced Up Version
1 cup split peas
3 tbs nut butter
1 small bay leaf
1/4 tsp celery seed
Pinch sage
1 small onion, chopped
Broth
1 tbs butter
1/2 tbs flour
1 tspn grated onion
1 carrot, chopped
2 celery stalks, chopped
2 small potatoes, chopped
Saute the onion in the butter and add the flour. Add broth and the rest of the ingredients except sage and 1/4 tsp grated onion. Bring to a boil and then reduce heat and simmer 2 hours. Add more broth as needed. 5 minutes before the soup is finished add sage and grated onion.
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Old-Fashioned Recipe Books by Edith Wells:
https://www.amazon.com/Edith-Wells/e/B0872FR27Y
Old-Fashioned Salads
Old-Fashioned Fruit Salads
Old-Fashioned Dinner Menus
Old-Fashioned Afternoon Tea
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Spiced Up Antique Vegetarian Recipe: Curried Macaroni and Corn (1910)
Original Version
MACARONI AND CORN (1910)
Vegetarian Cook-Book
E. G. Fulton
Macaroni, cooked, 1 pint.
Corn, 1 can.
Cream, 1 cup.
Salt.
Grind the corn, and add to the cream and cooked macaroni; salt to taste, and pour into a granite pan, sprinkle with bread crumbs, and bake.
Spiced Up Version
2 cups cooked macaroni
1 1/2 cups corn
1 cup almond milk
1/2 cup cooked Lima beans
Bread crumbs
1 tbs butter
1 tsp curry powder
1 tbs almond flour
A little chopped and sauteed onion or garlic (optional)
Mix the bread crumbs and butter together. Combine remaining ingredients and top with bread crumb mixture. Bake 1/2 hour at 350.
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Antique Texas Pecan Cake Recipe (Made Paleo)
Texas Pecan Cake (1922)
Good Housekeeping's Book of Menus, Recipes, and Household Discoveries
Original Recipe
3/4 cupful shortening
1 1/2 cupfuls sugar
3 cups pastry flour
3 tsp baking-powder
1/2 tsp salt
1 cupful milk
1 tsp vanilla
3 egg-whites
Boiled frosting
1 pound shelled pecans
Cream the shortening and sugar together thoroughly; sift the dry ingredients and add to the mixture alternately with milk. Last add the flavoring and fold in the whites of eggs beaten stiff. Pour into three greased and floured layer-cake pans and bake at 375 degrees F. for twenty minutes. Frost the layers and top of cake with boiled icing and add the pecans, chopped coarsely, just before spreading on the cake. Decorate with whole halves of pecans. In sections of the country where pecans are not plentiful, use fewer pecans in the frosting.
Paleo Recipe
1/2 cup coconut oil
1/2 cup coconut sugar plus stevia to taste
2 cups almond flour
1/2 cup coconut flour
1/2 cup arrowroot
1 cup almond milk
3 gelatin eggs
1 tsp vanilla
1 lb pecans
3 tsp baking powder
cream the coconut oil and sugar together. Mix with almond milk and vanilla. Mix dry ingredients together and add to the almond milk mixture. Add stevia to taste. Add gelatin eggs. Bake 350 for an hour or until toothpick comes out clean.
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Old-Fashioned Recipe Books by Edith Wells:
https://www.amazon.com/Edith-Wells/e/B0872FR27Y
Old-Fashioned Salads
Old-Fashioned Fruit Salads
Old-Fashioned Dinner Menus
Old-Fashioned Afternoon Tea
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