2 years ago

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old-fashioned menu old-fashioned recipes grandma's recipes corn chowder Washington chowder canoe salad cucumber salad stuffed cucumber old-fashioned chicken pie chicken pie chicken pot pie

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.