#vintage recipes

Kraft Cheddar (Australia), 1953

A&P / Ann Page, 1956

Quaker Oats, 1962

Theme Week: Mothers

wehadariverboatinourlivingroom:

I found an old recipe scrapbook- the kind in which you clip or place recipes that others have given you - and this one popped out at me.

My Grandmother wrote this by hand under the heading ‘Mother’s brown sugar cookies’. Her mother, of course, was my Great Grandmother (born in 1876) who raised 12 children and lived until I was about three years old. I do remember that she always had cookies of one kind or another for her visitors, so I may have eaten these cookies as a child.

The recipe instructs the baker to roll the dough and cut it with a cookie cutter, but after watching me struggle to roll out the sticky dough, my daughter suggested placing it on the cookie sheet by the spoonful instead. The result is what you see- round, soft and fluffy cookies. Following the original directions of rolling and cutting the dough likely would yield crisper and more biscuit-like cookies.

By today’s sugar-saturated standards, these cookies are not very sweet. They have a mild, faint sweetness that would be perfectly paired with a cup of coffee or tea, or a dish of ice cream. Those with a sweet tooth might like to frost them, or simply add more sugar than the recipe calls for.

It’s probably worth noting that we didn’t actually use any lard when we made them today… just butter.

They are displayed in a pressed glass compote which belonged to this same Great Grandmother, and then found its way to my Grandmother’s house, then to my Mother’s, and finally to mine. When I asked my Mother where Great Grandmother had gotten it originally, she shrugged and said, “Oh, it probably came tucked in a bag of flour.” I am not sure if that was a joke or not!

wehadariverboatinourlivingroom:

Lemon Sponge Pie

I found a recipe for Lemon Sponge Pie tucked into my Grandmother D’s wallet. It is jotted on a receipt from the M O'Neil Company, which was one of the two largest downtown department stores in Akron, Ohio (the other major department store being Polsky’s).

Both stores had large plate glass windows in which large moving Christmas displays were unveiled each year on Thanksgiving night.

When Grandma was in her late 70’s, she and Mother (in her 40’s) were shopping here. They were on an escalator when Grandma suddenly reached over and grabbed Mother’s hand. Mother gave her a startled glance and saw Grandma pointing to a sign. It said “Please, hold your child’s hand.“

I have included a picture of Grandma’s wallet and her charge card. The card was for three downtown stores. The original charge cards were metal plates, but this one is plastic, probably because Grandma obtained it in her own name after Grandpa’s death. The china in the picture was passed on to me from my sister.

The pie is subtle- not so sweet as I expected. I prepared it just as set out in the recipe.

I can’t call it ‘Grandma’s Lemon Sponge Pie’ because I can’t guarantee that she ever made it. I know she liked it though, or why would she have copied the recipe?

“Parfait’s may be the most delicious thing on the whole damn planet!” Donkey

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

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

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

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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I also have an Etsywith up-cycled nerdy crafts

Gotta make that beef liver appetizing to the family somehow, and what better way to do it than with canned spaghetti?

I get the feeling they don’t like California…

Serve yourself from the tower of glorp, IF YOU DARE!

[insert obvious joke about weight watchers promoting unappetizing food]

I’m just gonna come out and say it, I don’t think anyone wants savory food to be pepto bismol pink.

Since some of you saw fit to defend tuna ‘n’ waffles, I now present to you: TUNA AND PEAR PIZZA!

Also, are we SURE those aren’t prunes? Because they really look like prunes.