Really old recipes.
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Eggplant Souffle
1 large eggplant
2 tsp. salt
1 large bay leaf
3 whole cloves
Other Ingredients:
2 Tbsp. butter
2 eggs slightly beaten
1/2 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1 cup grated cheese
1 cup bread crumbs, soft
1/2 cup buttered bread crumbs
5 green stuffed olives, chopped
5 ripe olives chopped
2 Tbsp. mushrooms, choppedPeel, slice eggplant & cook in 1 qt. water with salt, bay leaf & cloves. Mash eggplant, add butter & all the other ingredients, except buttered crumbs. Turn into greased casserole & top with buttered crumbs & sprinkle with paprika. Bake 20 min. @ 400 deg. Or until inserted knife comes out dry.
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Apricot Delight
1/2 lb. box vanilla wafers
1 1/2 cans apricot halves, peeled
1/4 lb. pecans or walnuts
1/2 pt. heavy cream
2/3 cup butter
1 cup powdered sugar
2 eggs
Cook butter, beaten eggs & sugar together to consistency of mayonnaise. In 9 by 11 inch pan place 1/2 crumbled wafers, pour custard mix over this, slightly cooled. Add layer of nuts; add layer apricots; add whipped cream. Top with crumbs. Place in refrigerator 12 hours or overnight.
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Sauerbraten Meatballs
3 slices bread, broken up
3 Tbsp. hot water, mix into bread with fork
1 lb. chopped chuck
1/2 medium onion, chop fine
1 egg
1 tsp. salt
Sauce: 8 ginger snaps broken up
1/3 cup vinegar
1 1/2 cups hot water
10 whole cloves
2 bay leaves
Salt to taste
1 Tbsp. currant jellyMix bread mixture with meat, onion, salt & egg, shape into meat balls. Mix sauce ingredients together & pour over meat balls & simmer 1 hour, add small amounts of water from time to time if sauce thickens too much & starts to stick. About 15 min. before serving add 1 Tbsp. currant jelly. Serve with broad noodles. Remove cloves & bay leaves toward end of cooking time.
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Big Apple Dumplings
1 1/4 cups sugar
2 cups water
1/2 tsp. cinnamon
1/4 cup butter or margarine
6 apples, small or medium
2 Tbsp. chopped raisins
1 Tbsp. honey
2 cups enriched flour
1 tsp. salt
2/3 cup shortening
1/2 cup light cream
2 Tbsp. chopped walnuts
Combine sugar, water, cinnamon. Cook 5 minutes, add butter. Pare & core apples. Fill with mixture of raisins, nuts & honey. Place apples on squares of pastry, sprinkle with additional sugar & spices, dot with butter. Fold corners of pastry & pinch edges. Place in greased 9 by 12 inch baking pan. Pour over sauce. Bake in moderately hot oven, 375 degrees, 35 min.
Pastry: Sift flour & salt into mixing bowl. Cut in shortening. Add cream a Tbsp. at a time; mix & press together. Roll 1/4 inch thick. Cut in squares about 5 inches. -
Baked Crab Meat Royal
1 small can of crab meat, flaked
1 small green pepper, minced
1 small can mushroom caps
3 Tbsp. butter
1 Tbsp. minced onion
2 Tbsp. flour
1/2 tsp. salt
1 cup milk
1/4 tsp. mustard
1 eggCombine butter with onion & minced pepper in double boiler & cook lightly. Blend flour, salt, milk & mustard, stirring to a smooth sauce. Add egg, beaten, & cook until a smooth custard. Add crabmeat & mushrooms. Place in individual buttered molds or shells & sprinkle with buttered crumbs; brown under broiler.
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@kreekchen
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Blueberry Buckle
Mix together thoroughly:
3/4 cup sugar
1/4 cup shortening
1 egg
Stir in:
1/2 cup milk
Sift together & stir:
2 cups sifted flour
2 tsp. baking flour
1/2 tsp. salt
Blend in carefully:
2 cups well drained blueberries
Spread batter in greased & floured 9 by 13 inch pan.
Sprinkle with Crumb Mixture:1/2 cup sugar
1/3 cup sifted flour
1/2 tsp cinnamon
1/4 cup soft butter
Serve warm, fresh from oven. Bake 45 to 50 minutes, 375 deg.
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Oatmeal Pancakes
2 cups Minute oatmeal, dry
2 cups flour
2 1/2 Tbsp. sugar
1 tsp. salt
1 pkg. dry yeast
3 cups lukewarm water
Allow an hour or more for dough to rise (until double in amount) in a warm place. Mix dry oatmeal, sugar, salt & 2 1/2 cups water until meal is throughly wet. add flour in small amounts until all is well mixed. The remaining 1/2 cup lukewarm water is now used to dissolve the yeast. Add dissolved yeast to mixture & mix well. Dough should be heavy & thick. If thin, add a little more flour, if thick add a bit more water; it should be like regular griddle cake batter. Put in large bowl, cover with towel to keep warm. When batter is double in bulk, get griddle or pan hot & grease surface. Use a 1/4 cup measure for a nice size pancake, a gravy ladle serves an ideal amount for each cake. Serve hot with:
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Butter & sugar
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Butter & maple syrup
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Jam or jelly
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Cheese sauce
Cheese sauce: Make 2 cups medium cream sauce, add 1/2 tsp. Worcestershire sauce; stir in a block of Velveeta cheese (about 1 inch thick from big block) which has been cut into small pieces to help melt faster. Make sauce before you start to fry the pancakes & keep it warm until needed.
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Pickled carrots
1 qt. vinegar
1 Tbsp. whole cloves
1 Tbsp. whole allspice
1 Tbsp. mace
2 cups sugar, more if desired
Stick of cinnamonBoil young carrots until skin slips. Remove skins, slice or leave whole. Pour syrup made of vinegar, sugar & spices (in bag) boiling hot over carrots. Let stand overnight, then bring to boil & boil 5 minutes. Remove spice bag & pack in sterilized jars. Fill jar to within 1/2 inch of top with hot syrup & seal. Nice served whole on lettuce leaf for salad.
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Pork Chop Bake
6 pork chops, cut 1/2 inch thick
Salt
Lemon
6 Tbsp. brown sugar
6 Tbsp. catsupPut pork chops in shallow pan, salt chops. Top with 1 slice lemon, 1 Tbsp. brown sugar & 1 Tbsp. catsup. Add a little water to pan & bake 3/4 hour in 350 deg. oven.
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Banana Cake
Measure into mixer:
2 1/2 cups sifted flour
1 1/4 cups sugar
2/3 cup shortening
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. soda
1/2 cup any pancake syrup
2/3 cup bananas
Mix thoroughly at medium speed for 2 min. Then stir in 3 1/2 tsp. baking powder, 3 eggs, 1/2 cup milk. Mix thoroughly at medium speed for 2 min. Pour into 9 inch layer cake pans. Bake @ 375 degrees for 35 to 40 min. Use butter frosting flavored with a few drops maple & put an inch of chopped nuts around top.
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Chocolate Icebox Cake
2 cakes German semi - sweet chocolate
2 Tbsp. sugar
4 Tbsp. water
4 egg yolks, beaten
4 egg whites stiffly beaten
1 tsp. vanilla
Place chocolate in top of double boiler over boiling water. Add sugar & water. Melt the above, then add to this mixture the beaten egg yolks. Stir until smooth & add vanilla & fold in beaten egg whites. Pour this mixture into a loaf pan that has been lined with wax paper & pieces of sponge cake. Place a slice of sponge cake on the top & chill in refrigerator several hours or over night. Turn out upside down on plate & frost all over with sweetened whipped cream. Cover with chocolate shavings or sprinkles. This is a very old recipe - it's simple to make & very delicious.
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Casserole Asparagus Supreme
1 large can asparagus (white or green)
2 eggs hard cooked
1/2 cup grated cheese
1/2 cup blanched almonds
1 1/2 cups cream sauceSlice eggs, add grated cheese to cream sauce. Place alternate layers of asparagus, eggs & almonds in casserole. Bake 20 min. @ 400 deg.
White Sauce:
1 1/2 Tbsp. butter
1 1/2 Tbsp. flour
1 1/2 cups hot milk
Pinch of salt & pepperMelt butter, add flour mixed with seasonings & stir until blended. Add hot milk gradually while stirring constantly. Bring to boiling point & boil 2 min. Add cheese just before pouring over asparagus.
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Rhubarb & Strawberry Jam
5 lb. rhubarb
5 lb. sugar
2 qt. strawberries
Cut rhubarb & cover with sugar, let stand 24 hours, then boil 3/4 hour & add strawberries. Boil all 15 min. longer; Bottle.
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Lobster Thermidor
2 lobsters, cooked (1 1/2 lbs.)
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. salt
Dash cayenne
1 Tbsp. minced parsley
1 cup thin cream
Grated Parmesan cheeseCut the lobsters in half lengthwise. Remove & cube meat. Saute meat in butter about 5 minutes, then add the flour, seasoning & cream. Heat & blend thoroughly. Return the mixture to the lobster shells, sprinkle with cheese & bake in hot oven about 10 minutes, or brown under broiler.
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Shrimp Casserole
1 lb. shrimp
1 can mushroom soup
2 cups noodles
1/4 cup bread crumbs
Grated cheeseCook shrimp & noodles. Make cream sauce & add to mushroom soup, mix all ingredients together & top with bread crumbs & dot with butter.
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Chili Sauce
18 ripe tomatoes
6 med. sized onions
2 green peppers
1 cup sugar
2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
2 1/2 cups vinegar
1 tsp. nutmegScald & peel tomatoes. Peel onions, wash & cut peppers & remove white membrane. Put onions & peppers through food chopper with coarse cutter. Add to tomatoes & cook until tender. Combine sugar, spices & salt, add to above. Add vinegar. Cook until thick & tender. Be careful it doesn't burn. Stir frequently & keep a low flame. Put in jars, seal at once.
Note: Use 1/2 pt. or pint jars. More convenient for use. -
Cream Cheese Patties
1/2 lb. cream cheese
1/2 lb. butter or margarine
1/2 lb. flour, sifted
Mix all ingredients together & leave in refrigerator overnight. Next day roll out on floured board, cut in strips & fill with jam. Press sides so jam does not come out. Bake on ungreased cookie sheet @ 400 deg. 15 min. Look something like an apple turnover but smaller.
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Bread & Butter Pickles
4 qt. Sliced cucumbers
3 cups sugar
4 tsp. Salt
2 cups vinegar
1 tsp. Turmeric
3 sweet red peppers
4 med. OnionsBring to a boil. ( don't boil ) Turn off flame & jar. Avoid overcooking.