Instant Kahlua

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

Instant Kahlua
(Makes 2 Fifths)

3 cups sugar
2 cups water

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

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

Add and Stir

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

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

Makes approximately 2 fifths

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

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Cooking Pheasant

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

COOKING PHEASANT

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

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

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

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

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

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

(written)

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

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

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Scalloped Tomatoes

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

Scalloped Tomatoes

1 pint tomatoes
1 pint bread crumbs
2 tablespoons butter
1 tablespoon sugar
2 teaspoons salt
1 saltspoon pepper

Alternate layers of tomatoes and bread crumbs. Season each layer and cover with small pieces of butter. Finish with crumbs on top. Bake for a half-hour. 

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

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Molasses Cookies

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

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

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

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

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Broccoli Soup

Recipe for what looks like broccoli soup:

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

In large dutch oven

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

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

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

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Four Egg Sponge Cake

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

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

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

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

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Cinnamon Bread

Recipe for Cinnamon Bread (tough to read, I know - the writing has faded quite a bit) -

2 cups flour
1 cup sugar
1 tablespoon cinnamon
-Sifted together

1 egg
1 cup sour milk
1/3 cup shortening
1 teaspoon soda

Bake thirty minutes

salt (?)

Found in "The Shack" by Wm. Paul Young. Published by Windblown Media, 2007.

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Fruit Conserve

Recipe for fruit conserve:

Three quarts of fruit, different kinds
Three pounds of sugar
One pound of raisins
One-fourth pound of English walnut meats
Two oranges
One lemon

Cook until thick, careful not to burn

Found in "Sea Food Cookery" by Lily Haxworth Wallace. Published by Blue Ribbon Books, 1944.

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Thousand Island Pickles

Recipe for "Thousand Island Pickles."

1 quart sliced cucumbers
1 large onion sliced fine

Salt in layers and let stand three hours, then squeeze out the brine

Add -

1 cup vinegar
1 cup brown sugar
1 teaspoon tumeric
A few dozen mustard seeds and a little horseradish chopped fine

Heat thoroughly and put in cans while hot.

Found in "All About Home Baking"  published by General Foods, 1937.


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Rum Sauce

A recipe for rum sauce:

1 box (?) dark brown sugar
Water so you can boil
2 tbl rum
Margarine
2 teas cornstarch

Can be used on Date Nut Cake

Can be stored in covered jar

Heat before serving

Found in "Murderer: A Play in Two Acts" by Anthony Schaffer. Published by Marion Boyars, 1979.


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Cheese Souffle

Recipe for "Cheese Souffle" -

16 slices white bread
6 eggs
1 pt. milk
1/2 pound cheddar cheese - grated
1/3 tsp. salt
1/3 c. melted margarine

Cut crusts off bread and cube it, in buttered casserole. Place layer of bread cubes, then cheese, ending with cheese on top.

Beat eggs, add milk and salt. Pour over bread and cheese. Dribble melted margarine over top. Cover with foil, refrigerate overnight.

Remove from refrigerator 1 hour before baking. Set casserole in pan of water (1 inch). Bake at 400 degs. for one hour. Uncover to brown about 10 mins. before serving.

Found in "Charles Darwin: Evolution and Natural Selection" edited by Bert James Loewenberg. Published by Beacon, 1959.

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Sour Cream Pie

Recipe for Sour Cream Pie:

1 2/3 c. sour milk
1 1/2 c. sugar
1/2 c. ground raisins
1 t. cinnamon
1/2 t. cloves
dash nutmeg
1 T. corn starch
2 egg yolks
2 egg whites

Raw crust - bake 275

Beat egg yolks, add sugar, corn starch, cream, spices and beat. When ready, fold in stiffly beaten egg whites. Pour in crust and bake 1 1/2 hours.

Found in a very well-worn copy of "The Boston Cooking School Cook Book" by Fannie Merritt Farmer. Published by Little, Brown, 1912.


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Hobo Bread

Recipe for "Hobo Bread" attributed to Debbie Aiken:

2 cups raisins
2 1/2 cups boiling water (pour over raisins, add 4 tsp. soda, let stand overnight overnight on countertop)

Mix:

1 cup brown sugar
1 cup white sugar
4 tbsp. oil
4 cups flour
1/4 tsp. salt

Mix well. Add raisins and nuts and some of the raisins liquid (enough to make mixture smooth)

Pour into 3 greased 1 lb. coffee cans.

Bake at 350 deg. for 1 hour ten min

Found in "Captain Courageous" by Rudyard Kipling. Published by Grosset and Dunlap, no date, circa 1955.

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Stuffed Peppers

I thought I would share another recipe from my book HANDWRITTEN RECIPES. This one is for stuffed peppers:

4 peppers
1½ cups cooked macaroni
1 can mushroom soup
4 tablespoons grated cheese
1 tablespoon onion
1 tablespoon parsley
½ cup ham

Mix soup, (macaroni), onion, parsley and meat. Sprinkle top with cheese. Bake in oven 375 degrees for 15 minutes.

 Found in The ABC of Casseroles (no author). Published by Peter Pauper Press, 1954.

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Tuna Croquettes

Here's another found recipe that's featured in my book HANDWRITTEN RECIPES.

This one is for a very American version of Tuna Croquettes:

35 Ritz crackers (1 stack pack), crushed
1 (7-ounce) can tuna, drained and flaked
¼ cup milk
½ teaspoon basil
⅛ teaspoon pepper
1 egg, beaten
American cheese, cut into 1-inch cubes

Mix together all ingredients except cheese, reserving some cracker crumbs, and chill. Shape each croquette around a cube of cheese. Roll in remaining cracker crumbs. Sauté in ½ inch of hot fat until well browned. Makes 6 to 8 croquettes.

Found in Gateway to the Great Books, vol. 10: Philosophical Essays edited by Robert M. Hutchins and Mortimer J. Adler. Published by Encyclopedia Britannica, 1963.

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Coffee Cake

Recipe for coffee cake (I think). Some of the writing has faded a bit and is tough to make out:

6 cups flour
1 cup butter
1 cup of coffee prepared as from the label
1 cup molasses
1 cup of sugar
1 cup of raisins
1 teaspoon soda
Spice with cloves and cinnamon

Found in the 1886 edition of "The Centaur Almanac and Cook Book."

Here are a few more scans of that old almanac:

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Eggs in a Basket

This recipe, featured in my book Handwritten Recipes, is for the classic "Eggs in a Basket" -

6 hard-cooked eggs
1 can deviled ham
1 tablespoon mayonnaise
1 tablespoon sweet pickle relish
green pepper, pimiento, stuffed olives (chopped into strips)

Cut eggs in half and remove yolks. Blend ham, mayonnaise and relish. Fill hollows with mixture and garnish with strips of pepper, pimiento and stuffed olives.

 Found in Good Egg Dishes by Ambrose Heath. Published by Faber and Faber Ltd., 1952.

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Applesauce Cake

Applesauce Cake (1 egg)

1 3/4 c cake flour
1 tsp. baking powder
1/4 tsp soda
1/2 tsp salt
1 tsp cinn.
1/2 tsp cloves
1/2 c shortening
1 c sugar
1 egg, well beaten
2 c chopped nuts
2 c chopped raisins
3/4 c strained hot applesauce, unsweetened

Sift flour, add b. powder, soda, salt and spices and sift three times, Cream butter, add sugar.

Mix thoroughly. Add egg, raisins, nuts, beat well.

Add flour mixture, alternately with apple...(sauce)... a small amount at a time.

Bake into a greased (pan loaf) 9 1/2 x 5 1/2 x 3 in a med. oven 350 degrees 1 hour or until done.

Found in "Pillsbury Kitchens Family Cookbook" published by Pillsbury, 1979.

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Molasses Popcorn Balls

Here's a recipe that appears in my book "Handwritten Recipes."

Molasses Popcorn Balls

¾ cup water

1½ cups molasses

1½ cups light brown sugar

1 tablespoon vinegar

¼ teaspoon baking soda

⅛ teaspoon cream of tartar

¾ cup butter

1 teaspoon vanilla

3 quarts popcorn

Mix first six ingredients in large saucepan. Place over low heat and stir until sugar is dissolved. Bring to boiling and cook slowly until it will form a soft ball. Add butter and cook until hard ball stage. Add vanilla and corn.

Form into balls.

Makes 18 to 24 balls.

Found in "New Magic in the Kitchen" (no author). Published by Borden, no date; circa 1940s.

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