Monday, March 17, 2014

Barbeque Sauce


Recipe for barbeque sauce:

Chicken or Ribs

1/2 C. brown sugar
2 tbls vinegar
1/4 C. Katsup
1 tsp Worchester (Worcestershire) sauce
1 1/2 tsp horse radish


Cook & cool

Found in "Prairie-Town Boy" by Carl Sandburg. Published by Harcourt and Brace, 1955.

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Wednesday, March 12, 2014

Foolproof Pie Crust




Recipe for pie crust:

4 cups all purpose flour
1 3/4 cups vegetable shortening
1 tablespoon sugar
2 teaspoons salt
1 egg
1 tablespoon vinegar
1/2 cup H20

With a fork, mix together first four ingredients.  In a separate dish, beat remaining ingredients.  Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then, with hands, mold dough in a ball.

Chill at least 15 mins before rolling into desired shape. Dough can be left in the refrig. up to 3 days. Or, it can be frozen until ready to use. Makes 2 9" double-crust pies and one 9" shell.

Note: Dough will remain soft in the refrig. and can be taken out and rolled at once.


Found in "Magic Gardens" by Rosetta E. Clarkson. Published by Macmillan, 1939.




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Wednesday, January 29, 2014

Lemon Pie


Recipe for "Mrs. Rhode's California Lemon Pie" -

4 eggs
1 cup sugar
1/8 T salt
3 Tab. water
1 lemon (juice and rind)

Cook yolks of eggs, 1/2 cup sugar, salt, lemon juice, water in double boiler until thick. Add to slightly beaten whites and other sugar. Put in a baked shell and bake in hot oven 370-400 degrees until brown.


Found in "Health and How To Get It" by Charles Lee Bryson. Published by Hamilton Beach, 1920.

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Monday, January 13, 2014

Chicken Spoon Bread


Typed recipe for Chicken Spoon Bread:

2 C. finely chopped cooked chicken
1 C. milk
1 C. chicken stock
1/2 C. white cornmeal
1/2 T. baking powder
1 T. salt
2 T. melted butter
3 eggs, beaten separately
1 C. cheese

Scald milk in double boiler. Add stock and cornmeal and cook to a mush thickness. Remove from fire. Add baking powder, salt, beaten egg yolks, butter, and chicken.

Beat together till smooth, fold in egg whites, stiffly beaten, to mixture. Top with grated cheese. Bake in moderate oven till firm and brown. Serve hot with butter.

Mrs. W.W. Fraser
Mrs. J.C. Thomas


Found in a very worn copy of "The Modern Priscilla Cook Book" date and publisher unknown, title page missing.




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Monday, December 23, 2013

Instant Kahlua


Printed recipe for "Instant Kahlua." I have a feeling it was put out by the Yuban Coffee people:

Instant Kahlua
(Makes 2 Fifths)

3 cups sugar
2 cups water

Put in 3 quart kettle, bring to boil, remove from fire and let cool.

6 tablespoons instant Yuban coffee
1/2 cup hot water, mix and cool
Put above mixtures together when cool

Add and Stir

1 tsp vanilla (pure)
2 tsp. glycerin (can get from drug store)
1/5 bottle Vodka

When mixed together, put in dark bottles and store for two months before using.

Makes approximately 2 fifths

Found in "The Peanut Cookbook" by Dorothy Frank. Published by Clarkson N. Potter, 1976.

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Tuesday, December 3, 2013

Cooking Pheasant


Typed page with instructions on the proper way to prepare pheasant:

COOKING PHEASANT

There are two general preferred methods of preparing pheasant. One being to bake the game in the cream; the other being to pan broil the flesh after it has been parboiled.

According to some general instructions which Mrs. Holden sent to me last year, the baking method is outlined below in accordance with her instructions:

Cut pheasant into serving pieces - then soak over night in cold salted water. Dry each piece and dip in flour, season with salt and pepper and then brown in hot grease in in heavy frying pan (butter or whatever you wish). Place browned pieces of pheasant in roasting pan and add cream (or milk and cream). Almost cover pieces. Then cover roaster and out in oven - heated to almost 300 degrees or a little less and cook for about an hour. Turn pieces so they won't stick to bottom of roaster and add more cream from time to time as necessary - care add 1/4 cup of sherry to cream if so desire.

The other method is to parboil the meat same length of time as would be the case of chicken and then pan boil it. The meat should be placed in a minimum amount of butter in the pan and should not be cooked too quickly as fast cooking tends to making the outer surface of the meat hard and dry.

In either event, the meat should be soaked in unsalted room temperature water for about two hours before cooking. This soaking tends to dissolve all blood clots in the meat and removes blood remaining in the flesh.

Of course, pheasant many be prepared in any manner similar to chicken such as fricassee, etc. But the above two methods seem to be preferred by those are concerned authorities in preparation of game.

(written)

Arcade Market
14th and Park Rd.
E.T. Goodman (stand)
see Karl Goodman

Found in "How To Be a Successful Hostess" by Charlotte and Thelma Clarke. Published by Kenmor Company, 1930.



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Monday, November 25, 2013

Scalloped Tomatoes

Today's bookmark is a recipe featured in my book "Handwritten Recipes."



Scalloped Tomatoes
1 pint tomatoes
1 pint bread crumbs
2 tablespoons butter
1 tablespoon sugar
2 teaspoons salt
1 saltspoon pepper
Alternate layers of tomatoes and bread crumbs. Season each layer and cover with small pieces of butter. Finish with crumbs on top. Bake for a half-hour. 

Found in “Mastering the Art of French Cooking, vol. 1” by Julia Child, Louisette Bertholle and Simone Beck. Published by Alfred A. Knopf, 1971.

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Tuesday, October 15, 2013

Molasses Cookies


Here's a recipe (at least some of it) for "Emma's Molasses Cookies."

1 cup sugar
1 cup molasses
1 cup shortening
1/2 cup hot water
2 eggs
1 tablespoon vinegar
1 tablespoon soda, not heaping
Ginger and cinnamon


I guess it's up to you to put it all together.

Found in "Pierce Gage and His Descendants" (sounds like a British Invasion band). Compiled and published by George Gage, 1894.


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Monday, September 30, 2013

Broccoli Soup


Recipe for what looks like broccoli soup:

1/3 stick butter
2 cup chicken broth
2 c. milk
3 tlbs flour
2 pkg. frozen chopped broccoli

In large dutch oven

Melt butter - add flour to make paste - add chicken broth, milk and thawed broccoli.  Salt and pepper to taste. Simmer approx. 1 hr

If you would like the soup thicker at this point add corn starch - not flour


Found in "The Wrong Side of the Bed" by Edward Ardizzone. Published by Doubleday and Co., 1970.


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Wednesday, September 11, 2013

Four Egg Sponge Cake


Recipe for "Mrs. Duel's Four Egg Sponge Cake" -

1 cup flour, sifted with one teaspoon baking powder
4 eggs
1 cup sugar
4 tablespoons cold water
1 teaspoonful vanilla

Beat yolks of eggs, add the sugar, then cold water and sifted flour. Fold in beaten whites. Bake in moderate oven, forty five minutes.


Found in "All About Home Baking" published by General Foods, 1936.

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