Recipe Wednesday #45Happy Recipe Wednesday!These are real early-20th century recipes, taken from the

Recipe Wednesday #45

Happy Recipe Wednesday!

These are real early-20th century recipes, taken from the Brooklyn Daily Eagle, a local newspaper that would have been accessible to Steve, his mother, and Bucky during their time in Brooklyn.

This week’s recipes come from the Thursday 3 September, 1931 edition of the Brooklyn Daily Eagle. For context, Steve would have been 11 (comics) / 13 (MCU) when this recipe was printed.

Pineapple and Cucumber Salad

Juice of 5 lemons
1 can pineapple—cut in pieces
Pineapple juice
½ cupful sugar
1 large cucumber
1 envelope gelatine soaked in 1 cupful cold water
Salt and pepper
Bring lemon juice, pineapple juice and sugar to a boil and pour over the gelatine. When cool and slightly jellied add the pineapple and cucumbers, but into cubes.
Mold and serve with mayonnaise.

Rolled Shoulder of Lamb

Have balde removed from shoulder and fill with the following mixture, the sew up or tie together. Mix a cupful of breadcrumbs,aquarter cupful of butter,two teaspoonfuls of chopped parsley,one tablespoonful chopped onion, the juice of half a lemon, a teaspoonful of salt,apinch of pepperandan egg, beaten, also a pinch of thyme. Place meat in a roasting pan with a little water and roast, allowing 15 minutes to the pound, basting often. When roast is done remove to platter, pour off grease from pan, adding a cupful of water in its place. Stir to blend the meat juices with the water and thicken paste to form a gravy. Celery or mushroom may be added to the stuffing, if desired.

Baked Fish Loaf

(Using uncooked fish.)
1 pound fish steak
1 cupful milk
1 cupful fish stock
2 cupfuls breadcrumbs—soft
¼ cupful butter
2 eggs, beaten separately
3 teaspoonfuls parsley—finely minced
Lemon juice, salt and pepper to taste
Skin and bone fish, then either chop and pound to a pulp or run it through the finest knife of food chipper. Soak the bread in the milk and stock, then cook into a pulp until mixture leaves the sides of pan, stirring occasionally. Mix with the fish pulp and add the butter and beaten eggs. Then add seasonings and parsley. Shape into a loaf, using fine crumbs on outside, sprinkle with oil and bake in hot oven for 30 minutes. This may be baked in individual ramekins, if desired. Serve with any sauce preferred.

Crab Croquettes

1 pound shredded crabmeat
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
Juice half lemon
Cayenne pepper
2 tablespoons butter, fat or oil
3 tablespoons flour
1 cup milk
3 tablespoons chopped cucumber
1 cup mayonnaise
Combine the crabmeat, grated onion, Worcestershire sauce, lemon juice and cayenne pepper. Make a white sauce, using the fat, flour and milk as the basis. Season the white sauce to taste and add the crab mixture to this. Put in a pan to the depth of two inches and place in an icebox to stiffen. When ready to be used cut the mixture into two-inch squares, roll in cracker crumbs and saute until golden brown on all sides. Serve with the mayonnaise to which the chopped cucumber has been added, This makes an excellent entree. (Hot.)

Carrot Salad

Run peeled raw carrots through the fine knife of the food-chopper in sufficient quantity to provide one cupful when ground. Have ready one cupful celery, finely chopped, and one small green pepper, finely chopped, and mix these ingredients, tossing them together with a fork. Arrange on crisp lettuce leaves and top with mayonnaise. A bit of French dressing may be sprinkled over these materials before the mayonnaise is added.

Franconia Potatoes

Wash and peel potatoes and par-boil for ten minutes. Place in pan around roasting meat. Baste at same time as the meat and bake until brown. It requires about 40 minutes. If meat is done before potatoes, it may be removed and potatoes allowed to bake longer in the fat.

Grilled Tomatoes

10 slices tomatoes
6 teaspoonfuls butter—melted
¼ cupful cracker crumbs
Salt and pepper to taste
Mix the cracker crumbs with the melted butter. Slice the tomatoes about a half inch thick. Sprinkle with salt and pepper, dip in egg and then in cracker crumbs. Bake for a few minutes and then brown under the broiler.

Rib Roast of Beef

Either a rolled or standing roast of beef may be governed by the following directions: Wipe meat well, dredge withflourand place in a roasting pan. Place in a very hot oven for first 20 minutes and then reduce the heat a little. Allow from eight or ten minutes to a pound for a standing roast and from ten to twelve minutes for a rolled roast, if desired rare; more time depends on how well done the meat is preferred. If desired, a clove of garlic may be placed in the folds of the meat. Do not pierce the meat while cooking, as to do so causes loss of valuable juices. Season either after searing or at the end of the cooking period.

Quick Biscuits

2 cups prepared flour
2 tablespoons liquid shortening
1 cup milk
Add shortening to milk and stir into the prepared flour.
This makes a rather soft mixture, because I am saving time on rolling out and cutting the biscuits by dropping them into muffin tins. The biscuits will be very tender and delicate, really more on the muffing type. Drop by spoonfuls into the pans and bake at 450 degrees F. for 1-5 minutes.
In preparing the dough it is wise to get it ready several hours in advance and keep it in the refrigerator until 15 minutes before dinner, when the biscuits can be popped into the oven and come out hot just in time for the meal.

Yorkshire Pudding

½ cupful flour
2 eggs
1 pint milk
1 teaspoonful baking powder
½ cupful drippings and fat
½ teaspoonful salt
Sift the salt and flour into a mixing bowl. make a depression in the center and break the eggs into it. Add one cupful of milk, a little at a time, beating to form a thick batter. Beat the batter for ten minutes. Stir in the remainder of the milk and let stand an hour or two covered. Pour into a square tin as much of drippings from the roast as you can spare. Add extra drippings to form a thick coating on the bottom of the pan. Heat the drippings in the pan. Beat the batter and add on teaspoonful of baking powder. Pour into the hot tin and bake in a hot oven for ten minutes. Reduce to moderate and bake 20 minutes longer. Brown the top under the broiler if desired.

Peach Dumplings With Vienna Sauce

2 cupfuls flour
4 tablespoonfuls butter
4 tablespoonfuls lard
¾ teaspoonful salt
Ice water
6 peaches
Diced pineapple
Butter, sugar and cinnamon
Cut the shortening into the flour and salt sifted together. Add sufficient ice water to hold the paste together. Separate into six portions and roll each out on a floured board forming a 6-inch square. Remove the skins and stones from the peaches. Fill the centers of the peaches with a little diced pineapple, butter, sugar, and cinnamon. Place each on a square of pastry, bring up the corners and lightly press together. Place in a hot oven to glaze the pastry and then reduce the heat to moderate (375 degrees). Serve with Vienna cream sauce.

Vienna Cream Sauce
2 eggs
2 egg yolks
¾ cupful sugar
½ cupful butter (washed in ice [???] to free from salt)
[?] tablespoonful nonalcoholic [sherry?] flavoring
Beat the eggs and egg yolks until light and add the sugar gradually, beating all the time. Cook over gently boiling water, beating with a rotary beater until thick. Remove from the fire, set in a pan of cold water and beat until cold. Whip gradually into the butter that has been creamed and add the sherry flavoring.

Lemon Sponge

1 tablespoonful gelatin
¼ cupful cold water
1 cupful boiling water
¾ cupful sugar
¼ cupful lemon juice
2 egg whites
Pinch of salt
Soak the gelatin in cold water for five minutes and dissolve it in the boiling water. Add the sugar, stirring until it is dissolved, and the lemon juice. Place in the refrigerator and, when it begins to set, beat with a rotary egg beater until fluffy. Fold in the stiffly beaten egg whites, to which the salt has been added. Continue to beat until stiff enough to hold its shape. Pile into sherbert glasses and place in the refrigerator to chill thoroughly. Serve with soft custard sauce.

Soft Custard Sauce
1 pint milk—scalded
¼ cupful sugar
1 tablespoonful cornstarch
1/8 teaspoonful salt
2 egg yolks
½ teaspoonful vanilla
Mix together the sugar, cornstarch and salt. Add the milk gradually, stirring all the time, Stir until thick and smooth. Place in a double boiler, cover and cook 20 minutes. Add to the slightly beaten egg yolks, return to the double boiler and cook one or two minutes. Strain, add the vanilla and chill.

I’d love to hear if you try out any of these recipes! Take photos and I might post them on the blog.

Visit the Recipe Wednesday Masterpost for the all the Recipe Wednesday posts, and the Indexed Recipe Wednesday Masterpost for all the recipes broken down individually!

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