#fanfic research

“Sex Facts for Men”
Richard J. Lambert, Ph, G., M.D.

23-page informational booklet
Published 1936, Franklin Publishing Company
(Padell Book Company, 830 Broadway, New York City)

This one-colour informational booklet was produced to educate men on male anatomy and sex. Includes illustrated anatomical diagrams and sections titled:
- Anatomy and Physiology of the Male Generative Organs
- Is Continence Harmful?
- Mistakes of the Bridegroom
- Immorality in Marriage
- Self Abuse

Full scans of the booklet through theSRNY Flickr account!
Full PDF document of booklet (25.6Mb) through Google Drive.
(Compressed PDF version, 4.6Mb)
Scans belong to SRNY blog, but free for educational use.

[ Support SRNY through Patreon and Ko-Fi ] 
And join us on Discord for fun conversation! 
I also have an Etsy with up-cycled nerdy crafts

Alka-Seltzer’s
“Modern Household Hints”

14-page promotional booklet
Published c.1930s (undated)

This two-colour booklet was produced as part of a series by Alka-Seltzer to promote the brand in the 1930s. Pages include various household tips and tricks, alongside illustrated advertisements for Alka-Seltzer products.

Full scans of the booklet through the SRNY Flickr account!
Scans belong to SRNY blog, but free for educational use.

[ Support SRNY through Patreon and Ko-Fi ] 
And join us on Discord for fun conversation! 
I also have an Etsy with up-cycled nerdy crafts

V-Mail
Introduction to V-Mail

This is the first is a 2-month long series of posts on the WWII process of V-mail. They are an accompaniment of the Ephemera Club perks for February and March 2022.

What was V-Mail?

V-Mail was a hybrid mail process employed by the US military during WWII (1942-1945). Faced with competing issues of limited cargo space and the need for reliable mail to sustain the moral of troops, the US military adapted a British innovation. Letters would be captured to film, transported in this compressed form, them reprinted at the other end to then be delivered to their destinations. Rather than displacing vital supplies like food and equipment, equally vital mail could now be condensed into small film reels rather than bags-upon-bags of paper mail. Image 1 shows the difference in volume between paper mail and the same volume transferred to film.

How did V-Mail differ from standard paper mail?

Other than the benefit of volume when in transit, V-Mail varied from standard mail in a number of ways.

1. Stationery: Unlike standard mail, V-Mail required specific, standardized stationery to work. Image 2 shows a scanned example of this specialized stationery. These could be acquired by civilians at the post office, with the first two sheets each day being free, and the option of purchasing more there or at neighbourhood stores. They were produced by various sanctioned companies. These sheets contained directions on their up, where to write, and how to fold them.
   > More on how V-Mail was used later in the series!
2. Letter Format: With the specialized stationary, writers had to adapt their approach to letter writing. Due to the conversion to film and then re-printing, the letter writer needed to make sure their ink was dark and handwriting of a legible size when reprinted on a smaller paper size. Along with this, for the most part letter could not include any loose items, and lipstick marks were prohibited as they interfered with the machinery.
   > More on how V-Mail was used later in the series!
   
3. Format for the recipient: Rather than receiving the same physical letter sent by the writer, the recipient instead would receive a printed image of the letter. This re-print would be reproduced at a smaller scale than the original, on photographic paper, then sent on in a new envelope to the intended recipient. Image 4 shows an example of a re-printed letter.
   > More on the process of how V-Mail worked later in the series!
4. Security and Reliability: A big advantage to V-Mail aside from volume in transit was that the process had built-in security and insurance. As part of the filming process, letters went through censorship to remove information that could jeopardize the war-effort. Along side this, the process of capturing the images foiled many espionage efforts. Once transferred to film, the original letters were kept in storage on-site until they received confirmation the film reels had been safely received. This provided a back-up in the event of the reels being lost, damaged, or destroyed in transit.
   >More on the process of how V-Mail worked later in the series!
   

More on this topic to come — Follow @steve-rogers-new-york to seen new posts as they are released.

If you want more in the topic, my full research notes on all topics are available for all $3+ Patreonpatrons!

Images

“V-Mail is Speed Mail” Promotional image | Source
V-Mail stationery scan | SRNY Personal Collection
Re-printed V-Mail letter, July 18 1943 | Source
“Reach Your Boy Overseas” Promotional poster | Source
Volume comparison with clerk, NY embarkment center | Source

This post series is thanks to my fantastic Patreon supports at the Ephemera Club level. For February and March 2021, the curated perks will be built around the theme of V-Mail. February will include a genuine sheet of V-Mail stationery (unused), and March will include a genuine re-printed letter received at the end of the process. If you would like to receive these and other cool items like them each month, head over to the Patreon. Spaces are limited!

[Support SRNY through PatreonandKo-Fi]
And join us onDiscordfor fun conversation!
I also have an Etsywith up-cycled nerdy crafts

Recipe Wednesday #48

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 Friday 26 January 1934 edition of the Brooklyn Daily Eagle. For context, Steve would have been 13 (comics) / 15 (MCU) when this recipe was printed.

Baked Squash

Small squash
2 tablespoons butter
½ teaspoon salt
¼ teaspoon paprika
1 tablespoon cream
Cut squash in halves, remove and discard seeds and pulp. Bake one hour in moderate oven. Add rest of ingredients, roughly pile into small buttered dish. Bake 10 minutes in a moderate oven.

Creole Chicken

3 tablespoons butter
4 tablespoons flour
2 cups tomatoes
¼ cup chopped celery
2 tablespoons chopped green peppers
2 tablespoons chopped onions
½ teaspoon salt
¼ teaspoon paprika
1 cup diced cooked chicken
Melt butter and add flour. When blended add tomatoes, cook until creamy sauce forms. Stir constantly. Add rest of ingredients, cook for three minutes. Serve poured over hot rice.

Spaghetti Loaf

2 cups cooked spaghetti
2/3 cup chopped cooked meat
½ cup soft bread crumbs
½ teaspoon salt
¼ teaspoon paprika
2 tablespoons chopped onions
2 tablespoons chopped celery
2 eggs or 4 yolks
2/3 cup milk
3 tablespoons butter ot leftover gravy
Mix all ingredients and pour into buttered baking pan. Bake 30 minutes in moderate over. Unmold.

Macaroni and Cheese

3 tablespoons butter
3 tablespoons flour
1 ½ cups milk
½ teaspoon salt
¼ teaspoon paprika
½ cup cheese, cut fine
1 tablespoon chopped onion
1 tablespoon chopped parsley
2 cups boiled macaroni
Melt butter and add flour; when blended add milk and cook until creamy sauce forms. Stir constantly. Add seasonings and cheese, stir for one minute. Add macaroni. Pour into buttered baking dish, bake 20 minutes in moderate oven.
One tablespoon chopped green pepper ortwo teaspoons of Worcestershire sauce may be added to give more flavor.

Mexican Rabbit

4 tablespoons butter
3 tablespoons chopped green peppers
2 tablespoons chopped onions
3 tablespoons chopped celery
3 tablespoons flour
2 cups tomatoes
2/3 cup cheese, cut fine
1 egg, beaten
¼ teaspoon paprika
½ teaspoon salt
¼ teaspoon mustard
12 salted wafers
Melt butter, add and brown peppers, onions and celery. Add flour, cook slowly and stir constantly until browned. Add tomatoes and cook two minutes. Add cheese and cook slowly until melted. Add egg, paprika, salt, and mustard. Cook one minute, stirring constantly. Pour over crackers, serve at once.

Coconut Cream Jumbles

4 cups sifted flour
6 teaspoons baking powder
½ teaspoon soda
1 teaspoon salt
2 eggs well beaten
1 ½ cups sugar
1 cup heavy (sour) cream
1 ½ teaspoons vanilla
2 cups shredded coconut
Sift flour once, measure, add baking powder, soda and salt and sift again. Beat eggs and add sugar while beating. Add cream, vanilla and coconut and mix until blended. Add sifted flour mixture and mix well. Chill thoroughly. Roll ¼ inch thick on slightly floured board and cut with floured cooky cutter into three inch circles. Place two inches apart on unoiled baking sheet and bake in hot oven (450 degrees F.) 12 to 15 minutes or until done.

Baked Chocolate Pudding

1 cup flour
½ teaspoon soda
1/3 cup sugar
1/8 teaspoon salt
1 square chocolate, melted
½ teaspoon vanilla
½ cup sour milk
1 egg
3 tablespoons fat, melted
Mix ingredients and beat one minute. Pour into greased shallow pan and bake 20 minutes in moderate oven. Cut in squares, serve warm.

Sour Cream Cake

2 cups sifted pastry flour
3 teaspoon baking powder
½ teaspoon soda
½ teaspoon salt
2 eggs, well beaten
1 cup sugar
1 ¼ cups sour cream
1 teaspoon vanilla
Sift flour, measure, add baking powder, soda and salt. Sift together three times. Beat eggs until thick and lemon colored, add sugar gradually and continue beating. Add flour mixture alternatively with sour cream, a small amount at a time. Beat until smooth. Add vanilla. Bake in a well oiled pan (8x8x2 inches) or two nine inch layers in a moderate oven (350 degrees F.) for about 50 minutes. Spread pastel jelly topping on top and sides of bake.

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!

[ Support SRNY through Patreon and Ko-Fi ] 
And join us on Discord for fun conversation! 
I also have an Etsy with up-cycled nerdy crafts

Recipe Wednesday #47

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 Tuesday 13 November 1934 edition of the Brooklyn Daily Eagle. For context, Steve would have been 14 (comics) / 16 (MCU) when this recipe was printed.

Buckwheat Sausages

Taketwo cups of prepared buckwheat flour,one and a half cups of milk, or a little more, sausages according to the number to be serves and a few slices of bacon. Prepare the batter, stirring until nice and smooth. Slit the sausages but do not cut through, flatten out and fry in bacon drippings. When cooked, pour the buckwheat batter over each sausage, just enough to cover them, fry a rich brown and serve piping hot, generously buttered, with slices of bacon on the side. Garnish withparsley.

Chunk Biscuit

2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon dry ginger
½ cup sugar
Mix dry ingredients together, work in shorteningandliquid all at once; beat in. Turn on floured board, knead a minute or so. Pat, shape and place in a greased deep dish and bake at 375 degrees for 12 to 15 minutes. Break into chunks. Serve hot with sweet butter.

Butterscotch Parfait

10 to 12 servings
2/3 cup brown sugar
2 tablespoons butter
½ cup water
4 egg yolks
1 pint whipping cream
1/16 teaspoon salt
2 teaspoons vanilla
Combine sugar and butter—heat till melted. Cook 1 minute, add water—cook until melted—add syrup slowly to beaten yolks. Cook in double boiler until light and fluffy. Chill, add whipping cream, salt, vanilla. Fill freezing trays—do not stir while freezing.

Criss-Cross Cranberry Pie

Pie crust
4 cups cranberries
1 ½ to 2 cups sugar
2 tablespoons flour
3 tablespoons water
¼ teaspoons salt
1 tablespoon melted butter
Line a pie plate with pie crust. Chop cranberries; mix with other ingredients; fill pastry shell with this mixture. Place strips of pie crust over the top and bake in a moderate oven 25 to 35 minutes.

Johnny Cake

1 cup corn meal
1 cup flour
¼ cup granulated sugar
5 teaspoons baking powder
¾ teaspoon salt
1 cup milk
1 egg
2 tablespoons shortening
Mix and sift dry ingredients, add milk, well beaten egg, shortening. Bake in shallow buttered pan in hot oven 425 degrees for 20 minutes.

Delicate Rice Pudding

½ cup rice
½ cup raisins
½ cup sugar
3 eggs
1 quart milk
2 tablespoons butter
1 quart milk
½ teaspoon salt
A few gratings nutmeg
Boil milk, raisins and rice very slowly in a double boiler about 1 ½ hours. Beat the yolks of the eggs with the sugar, stir it into the rice, add the butter, pour into a pudding dish, spread with the whites, which have been stiffly beaten with 2 tablespoons of sugar, over the top. Place in a very slow oven long enough to brown the meringue.

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!

[Support SRNY through PatreonandKo-Fi]
And join us onDiscordfor fun conversation!
I also have an Etsywith up-cycled nerdy crafts

Community Gardens

While many of Steve’s neighbourhood would not have had the space for their own gardens, spaces existed around the neighbourhood where people could grow and collect produce. 

These community gardens have gone by many different titles, including ‘victory gardens’ during wartime; ‘relief gardens,’ ‘welfare garden plots,’ ‘vacant lot gardens,’ ‘subsistance gardens,’ and ‘WPA gardens‘ during the Great Depression. 

Great Depression

In the face of unprecedented hunger, poverty, and emotional stress brought about by the economic crash, city governments and  non-governmental organisations like Family Welfare SocietyandEmployment Relief Commission put in place relief garden programs. These used available land like vacant lots, school grounds, and public parks.

InNew York City, a campaign by the Welfare Department in partnership with the Work Progress Administration (WPA) developed over 5,000 gardens in vacant lots throughout the city. These gardens produced around $5 worth of value for every $1 of investment — a resulting $2.8 million worth of food by the mid 1930s.

Seeds and supplies were provided to participants in some non-governmental  gardens. Alternatively, some were more focused on employment over being means for self-sufficiency. Those working in the Federal Emergency Relief Administration (FERA) gardens were paid a wage for cultivating and distributing the grown produce to the needy — thought the strict eligibility requirements to participate.

These gardening spaces provided community members with a means of producing their own food, as well as feelings of usefulness, independence, and a boost in spirits during a time of struggle.

Sadly, come 1935, the government pulled their funding from these garden programs. They were seen as no longer being opportunities for success and life improvement — putting the onus back only communities and other non-governmental organisations to run such gardens. Other than the loss of funding, this withdrawal also changed the perception of these gardens and those using them. Their name went from ‘relief gardens’ to ‘welfare gardens’, presenting a much more negative connotation.

If you want more in the topic, my full research notes on all topics are available for all $3+ Patreonpatrons!

Images are scans from the SRNY Personal Collection.

This post series is thanks to my fantastic Patreon supports at the Ephemera Club level. For November 2021, the curated perks will be built around the theme of community gardens. The perk set will include TWO authentic seed packets for various vegetables and herbs, and a Brooklyn themed postcard. If you would like to receive these and other cool items like them each month, head over to the Patreon. Spaces are limited!

[Support SRNY through PatreonandKo-Fi]
And join us onDiscordfor fun conversation!
I also have an Etsywith up-cycled nerdy crafts

Recipe Wednesday — Hallowe’en 2021

Welcome to a spooooopy Recipe Wednesday!

These are real early-20th century Hallowe’en themed 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 Wednesday 27 October 1937 edition of the Brooklyn Daily Eagle. For context, Steve would have been 17 (comics) / 19 (MCU) when this recipe was printed.

Butterscotch Rolls

½ refrigerator roll dough
½ cup butter
¾ cup brown sugar
Nutmeats
Roll dough one-half inch thick. Spread with a thin layer of melted or softened butter. Sprinkle with sugar. Roll as for jelly roll and cut into slices one inch thick. Mix remaining butter and brown sugar and spread over bottom of buttered pan, then sprinkle nuts over sugar. Brush sides of rolls with butter. Place close together on sugar, cut side down. Let rise until double in bulk and place in oven with dinner the last half hour of cooking.

Glorified Pumpkin Pie

1 ½ cups strained pumpkin
2/3 cup brown sugar
1 teaspoon cinnamon
½ cup shredded cocoanut
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
2 eggs
1 ½ cup milk
½ cup cream
Mix all ingredients together in large bowl of electric mixer and pour into uncooked pie shell. Bake in preheated oven 400 deg. F 35 to 45 minutes. Before last 15 minutes of baking scatter ½ cup shredded cocoanut over top and complete baking. Serve with whipped cream.

Doughnuts

1 cup sugar
2 ½ tablespoons butter
3 eggs
1 cup milk
4 teaspoons baking powder
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 ½ teaspoon salt
Flour, 3 ½-4 cups
Cream butter and add half the sugar. Add remaining sugar to egg and combine mixture. Add 3 ½ cups flour, mixed and sifted with baking powder, salt and spices; then add enough more flour to make dough stiff enough to roll. Shape and fry in deep fat fryer at 385 deg. F. Switch from low to high heat to keep up frying temperature.

Roast Duck

4 to 5 pounds duck
Salt and pepper
3 cups bread crumbs
1 tablespoon onion, chopped
1 teaspoon poultry seasoning
¼ cup melted butter
Hot water to moisten
Prepare duck for roasting, rub with salt. Prepare dressing, using the remaining ingredients. Stuff duck and sew securely. Rub outside with soft butter and place in shallow pan.

Orange Sauce
¼ cup butter
¼ cup flour
1 1/3 cups stock
½ teaspoon salt
Few grains of cayenne
2/3 cup orange juice
Rind 1 orange cut in fancy shapes
Brown butter, salt, flour and cayenne, and stir until well browned. Add stock gradually and cook until smooth and thickened, using low heat of surface unit. Just before serving add orange juice and rind. If desired, flavor with cooking sherry.

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!

[Support SRNY through PatreonandKo-Fi]
And join us onDiscordfor fun conversation!
I also have an Etsywith up-cycled nerdy crafts

Punchcards

Before scratch cards, there were punchboards and punchcards. 
While present in the USA from as early as the 18th-century, these lottery-style games found a peak in popularity in the early 20th-century. They were a form of gambling that could be found on every corner, in bars, barber-shops, drug stores, and retailers. They were played for cash or from physical prizes, and a play could cost as little as a penny.

How the game worked

The establishment owner (bars, drug stores, and other retailers) would purchase these games from a supplier (in a range of themes and designs), and sell customers the chance to select and punch a slot to reveal a prize or no prize the same way one might with a scratch ticket. Single plays could range from 1c-25c on average, depending on the prize, and some had more rules or chances to win.

Prizes

While cash prizes were the most obvious outcome of these games, some would offer trade prizes as well. On one hand, some would offer items as prizes, including cigarettes, booze, and candy (assumedly aimed at children) in place of cash. On the other, these games could be employed as a means of product/brand advertising, with prized related to products. One of the most prolific of these was done by Zippo, who between 1934 and 1940 sold more than 300,000 lighters through their promotional boards.

Themes

While these games could be purchased plain to be customised by the proprietor, others would be acquired with pre-printed themes and themed rules. Common themes were sports and entertainment, patriotism (especially during WWII), and pin-ups.

Types

Over time the forms of these games changed, but during the early 20th-century, two forms were most prominent — Punchboards and Punchcards.

• Punchboards
  This is the older form of the game. These boards are comprised of two wooden boards or sheets of card with drilled holes, sandwiched between which is a sheet of paper or foil. Players would use a metal punch key tool to pierce their selected slot, revealing a folded slip of paper with their prize on it. These could accommodate thousands of slots/plays.
  A variance on this model is the entertainment punchboards that could be purchased by individuals and which did not have prizes but were games to play at parties. They could reveal ‘fortunes’ or conversational ice breakers.
• Punchcards
  With developments in production technology, this is the thinner, younger brother of the punchboard. In place of the foil or paper, this style was comprised of two sheets of card glued together and with perforations that allowed the player to push out the desired slots with a finder rather than the metal key tool. The slots are significantly larger than the punchboard slots, with less plays per card. The trade-off for the smaller play options, is that they were much cheaper and easier to make, with many more suppliers producing them by the 1930s.
• Pull-Tabs
  These are much less common and there is very limited information on them. Rather than punching out a slot, the player would select and pull off slips of paper with the prize on it, or the player and proprietor would both pull cards and compare them to identify a winner.

If you want more in the topic, my full research notes on all topics are available for all $3+ Patreonpatrons!

Image Sources

Punchcard, “Try your luck,” Orange | SRNY Personal Collection.
Punchboard, “Charley Board” | Source
Punchboard, “Fins ‘n’ Deuces” | Source
Punchcard, “Try your luck,” White/Red - Used | SRNY Personal Collection.
Punchcard reverse, white - Used | SRNY Personal Collection.
Punchcard, “Try your luck,” White/Red | SRNY Personal Collection.
Punchcard reverse, white | SRNY Personal Collection.
Punchboard, “Cats Meow” Party version |Source
Punchcard reverse, red | SRNY Personal Collection.

This post series is thanks to my fantastic Patreon supports at the Ephemera Club level. For October 2021, the curated perks will be built around these punchcards, with ONE punchcard, and ONE accompanying fortunetelling arcade card!

If you would like to receive these and other cool items like them each month, head over to the Patreon. Spaces are limited!  As I sadly only have punchcards for the currently subscribers, new patrons of this perk tier will instead receive a mystery item from a past month in its place. 

[Support SRNY through PatreonandKo-Fi]
And join us onDiscordfor fun conversation!
I also have an Etsywith up-cycled nerdy crafts

Recipe Wednesday #46

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 Tuesday 27 October 1931 edition of the Brooklyn Daily Eagle. For context, Steve would have been 11 (comics) / 13 (MCU) when this recipe was printed.

Alligator Pear Salad

1 alligator pear
2 slice pineapple (fresh or canned)
1 teaspoon salt
¼ teaspoon paprika
2 tablespoons lemon juice
1 teaspoon lime juice
Lettuce
Peel alligator pear and cut pulp in small pieces. Cut pineapple in cubes. Have twice as much pear as pineapple. Arrange on crisp head of lettuce leaves. Mix the rest and pour over fruit.

Baked Creole Rice

2 cupfuls cooked rice
1 ½ cupfuls consomme
1 ½ cupfuls tomato soup
1 onion
1 tablespoonful minced green pepper
Seasoning to taste
¼ pound sliced bacon
Add the rice gradually to the boiling consomme. Place over hot water and let steam for 20 minutes, or until the consomme is absorbed. Brown the bacon slightly and remove to another pan. Cook the sliced onion and minced pepper in the bacon fat until well browned. Add to the tomato soup. Put the rice in a baking dish. Cover with the tomato soup and slices of bacon. Brown in a quick oven.

Southern Beaten Biscuit

2 cupfuls flour
1/3 cupful shortening
1 teaspoonful salt
Milk and water
Sift the flour and salt. Work in the shortening and moisten to a stiff dough with equal quantities of milk and water combined. Place mixture on floured board and beat with rolling pin for at least 30 minutes, folding the dough every few minutes. Roll to one-third-inch in thickness, shape with small biscuit cutter and prick with a fork. Then place on greased baking sheet. Bake in a hot oven, from 400 to 425 degrees Fahrenheit, for 20 minutes.

Hamburg Pastry Roll

1 ½ pound top round steak
1 ½ teaspoons salt
¼ teaspoon white pepper
2 tablespoons minced onion
¾ cup bread crumbs
1 ½ cups strained canned tomatoes
2 eggs
2 teaspoons minced parsley
Trim steak, run through meat grinder, add beaten eggs and other ingredients except tomatoes. Mix lightly with a fork. Turn into well-greased biscuit pan, shape into a long narrow loaf, pour tomatoes over, bake in a lot oven 400 degrees for 20 minutes, basting occasionally. While meat is baking, make a biscuit dough of 1 ½ cups flour,2 teaspoons baking powderand½ teaspoon salt, sifted together; cut in ¼ cup shortening, mix to a soft dough with ½ cup milk. Roll dough in oblong sheet, then cover meat roll completely with it. Return to oven and bake pastry about 25 minutes. Remove roll carefully to platter. Add ½ cup water and 1 tablespoon butter to juices in pan; let boil up several times; serve as gravy to loaf. Add ¼ cup tomato juice if more gravy is desired.

Stuffed lambs’ Hearts

Carefully wash and trim loose edges from the hearts, allowing one to each person and parboil in water to which has been added a tablespoonful of vinegar. For the stuffing, take one cupful stale breadcrumbs, a half teaspoonful of poultry seasoning, a small onion which has been fried in a tablespoonful of butter and a strip of bacon cut in small pieces. Mix these ingredients and add to them a whole unbeaten eggandsufficient soup stock or water to moisten. Mix thoroughly before filling the hearts, and after filling, bake them base side down for an hour. Pour a half cupful of water into the pan and baste the hearts frequently. This amount of stuffing provides for about three hearts.

Watermelon Preserve

Cut off the rind of the watermelon and remove all of the red pulp. Cut into dice. Put in a stone jar, add one-half cupful of salt to every five pounds of watermelon. Cover with cold water and let stand five hours. Drain and cover with fresh water, changing the water several times. Allow to soak about two hours. Make a syrup using two and one-half pounds of sugarandone and one-half quarts of water. Boil five minutes and then add the watermelon. Simmer gently until clear and tender. Remove from the syrup. Add the rind of a lemon, the juice of two lemons and a small piece of ginger root, cut in thin slices. Boil gently for ten minutes. Fill sterilized jars with the watermelon, cover with the boiling syrup and seal.

Hot Chocolate

1 ½ squares chocolate
¼ cupful sugar
3 cupfuls milk
Salt, few grains
1 cupful boiling water
1 teaspoonful vanilla
Scald milk. Melt chocolate in double boiler, add sugar and salt. Then add boiling water, stirring until smooth. Boil five minutes, add vanilla. Then add mixture to scalded milk, beat until foamy. Serve with whipped cream or marshmallows.

Plum Pudding Sauce

1 cupful powdered sugar
¼ cupful butter
2 eggs
1/3 cupful top milk or cream
2 tablespoons non-alcoholic sherry flavoring
Cream together the butter and sugar. Add the sherry flavoring and the well-beaten egg yolks.When thoroughly mixed stir in the milk or cream. Cook in a double boiler until consistency of custard and then gradually pour it into the stiffly beaten egg whites, beating constantly.

Dutch Apple Cake

2 cups flour
4 tablespoonful fat
1 teaspoonful salt
5 teaspoons baking powder
Milk
5 sour apples
¾ cup sugar cinnamon
Make as for baking powder biscuits [see below]. Spread in a buttered dripping pan and brush over with melted butter. Pare, cut in eights and remove cores from apples. Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with cinnamon mixed with sugar. Bake in a hot oven 450 degrees for 20 to 25 minutes. Serve hot or cold with whipped cream.

Orange Biscuits

2 tablespoons grated orange rind
4 teaspoons baking powder
4 tablespoons shortening
2 cups flour
Milk
½ teaspoon salt
Orange juice; loaf sugar
Mix and sift flour, baking powder and salt. Cut in shortening with a knife. Add orange rind and enough milk to make a soft dough. Roll out on slightly floured board to ½ inch thickness. Cut with a small biscuit cutter. Dip loaf sugar in orange juice and press a piece into the top of each biscuit. Bake in a quick oven (450 degrees) for 13 to 15 minutes.

Chocolate Eclairs

Putone-half cupful of butterandone cupful boiling water in a saucepan and bring to the boiling point. The sift in one cupful flour and beat vigorously. When this mixture forms a ball and does not stick to the pan, turn it into a bowl and allow to cool about three minutes. The beat in thoroughly three unbeaten eggs, one at a time. Reserve a little egg for the top. Put mixture through a pastry bag onto a greased baking sheet and make the eclairs about 1 inch wide and 4 inches long. Brush with the egg reserved from the mixture diluted with one teaspoonful of milk, and bake in a moderate oven about 35 minutes. When cold, cover with a chocolate icing. Whip stiff one-half pint of cream, add one-half teaspoonful of vanillaandtwo teaspoonfuls of confectioners’ sugar. Slit the side of the eclairs, fill with whipped cream and serve.

Baking Powder Biscuit

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
¾ cup liquid (all milk or half milk and water)
Mix dry ingredients and sift twice. Work in shortening with tips of the fingers or cut in with two knives. Add the liquid gradually mixing with a knife to a soft dough. Owing to the differences in flour, it is not always possible to determine the exact amount of liquid. Toss on a floured board, pat the roll lightly to one-half in thickness. Shape with a biscuit cutter. Bake in hot oven (450-460 degrees) 12 to 15 minutes.

Emergency Biscuit

Use the recipe for baking powder biscuit, using more liquid to make the dough soft enough to drop from the spoon. The amount of the liquid in this recipe, in most cases, will be just half the amount of flour (two cups of flour to one cup liquid). Drop the biscuit on to a well-greased pan, or into greased muffin-tins. Bake in a hot oven (450-460 degrees).

Royal Philadelphia Cinnamon Buns

1 cup sugar
4 ½ cups flour
1 teaspoonful salt
8 teaspoons baking powder
4 tablespoons shortening
2 eggs
1 cup water
4 teaspoons cinnamon
8 tablespoons seeded raisins
Sift four tablespoons measured sugar with flour, salt and baking powder; rub shortening in lightly. Add beaten eggs to water and add slowly to dry ingredients to make soft dough. Roll ¼-inch thick on floured board; brush with melted butter: sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll. Cream 6 tablespoons butter with 6 tablespoons brown sugar. Spread this mixture on bottom and side of iron baking pan or iron skillet. Cut dough in 2-inch pieces, place with cut edges up in pan. Allow to stand 15 minutes; bake in hot oven at 425 degrees about 35 minutes. Remove from pan at once, turning upside down to serve.

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!

[Support SRNY through PatreonandKo-Fi]
And join us onDiscordfor fun conversation!
I also have an Etsywith up-cycled nerdy crafts

newyorkthegoldenage:

Hot Dog Stand, West and North Moore Streets, April 8, 1936.

Photo: Berenice Abbott via NYPL

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!

[Support SRNY through PatreonandKo-Fi]
And join us onDiscordfor fun conversation!
I also have an Etsywith up-cycled nerdy crafts