Saturday, October 29, 2016

WHITE HOUSE CHICKEN PATTIES

This is another recipe from the 1894 White House Cookbook.

Mince up fine cold chicken, either roasted or boiled. Season it with pepper and salt, and a little minced parsley, and onion. Moisten it with chicken gravy or cream sauce, fill scalloped shells that are lined with pastry with the mixture, and sprinkle bread crumbs over the tops. Put two or three tiny pieces of butter over each, and bake brown in a hot oven.

Note: File Photo

Friday, October 28, 2016

SWEET POTATO LAYER CAKE

1 1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
1 1/2 cups (approximately 1 med-large potato) finely shredded uncooked sweet potato
1/4 cup hot water
1 teaspoon vanilla extract
2 1/2 cups cake flour
3 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped pecans

In a mixing bowl, beat oil and sugar; add egg yolks, one at a time, beating well after each addition. Add the sweet potato, water and vanilla; mix together well. In a small mixing bowl, beat egg whites until stiff; fold into the batter. Combine flour, baking powder, cinnamon, nutmeg and salt. Add flour mixture to the batter. Stir in the pecans. Pour into three greased 9-inch round cake pans. Bake at 350 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to completely cool on wire racks.

Frosting:
1/2 cup butter
1 1/3 cups sugar
2 cans (5-oz each) evaporated milk
4 egg yolks, beaten
2 2/3 cups flaked coconut
1 cup chopped pecans
2 teaspoons vanilla extract

Melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook, stirring, over medium heat for 10-12 minutes or until thick and bubbly. Remove from the heat. Stir in coconut, pecans and vanilla. Cool slightly. Place one layer on a cake plate and spread with a third of the frosting. Repeat layers.

Yield: 10-12 servings
Note: This is a file photo

Note: This is an old TOH recipe of this Southern staple.

Thursday, October 20, 2016

A GOOD BREAD

I love this vintage ad from Gold Medal Flour. I thought you might enjoy it, too.


Wednesday, October 19, 2016

SOUTHERN INDIANA PUMPKIN BREAD

I call this Southern Indiana bread because it was a popular bread in the area where I was born and raised. As an adult, I have lived in five states but I believe Southern Indiana has the best cooks of all the states I have lived in!

1 tsp. nutmeg
1 tsp. cinnamon
3 c. sugar
1 cup oil
4 eggs
1 1/2 tsp. salt
1 can pumpkin
2/3 c. water
2 tsp. baking soda
3 c. flour
1/2 c. chopped pecans

Beat the spices, sugar, oil, eggs, and salt together by hand until creamy. Add the pumpkin, water, baking soda and flour and beat again. Add the pecans. Grease and flour 3 13-oz coffee cans. Fill each can 1/2 full of batter. Bake at 350 degrees for 1 hour.

Note: Lots of luck finding the coffee cans now days.

Note: File Photo

Tuesday, October 18, 2016

SALAD OF MIXED FRUITS

As you can probably tell, I am thoroughly enjoying my 1894 White House Cookbook find. Here is another jewel from that book.

Put in the centre of a dish a pineapple properly pared, cored and sliced, yet retaining as near as practicable its original shape. Peel, quarter, and remove the seeds from four sweet oranges; arrange them in a border around the pineapple. Select four fine bananas, and peel and cut into slices lengthwise; arrange these zigzag-fence fashion around the border of the dish. In the V-shaped spaces around the dish, put tiny mounds of grapes of mixed colors. When complete, the dish should look very appetizing. To half a pint of clear sugar syrup add half an ounce of good brandy; pour over the fruit and serve.

Note: It is too bad we don't have a picture of this dish.


Monday, October 17, 2016

OLD FASHION CHOCOLATE CAKE WITH COCOA FROSTING

2 (1-oz each) squares unsweetened chocolate, broken into pieces
1/2 cup boiling water
1/2 cup shortening
2 cups packed brown sugar
2 eggs, separated
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk*
1/2 cup water
1/2 cup chopped walnuts
1 teaspoon vanilla extract

In a small bowl, stir the chocolate into the boiling water until melted; let cool for 10 minutes. In a mixing bowl, cream the shortening and brown sugar together. Beat in the egg yolks and the chocolate. Combine the flour, baking powder, baking soda, and salt; add to the egg mixture alternately with the buttermilk. Gradually beat in the water, nuts, and vanilla extract. In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold into the cake batter. Pour batter into a greased 13-in. x 9-in.- x 2-in. baking pan. Bake at 350 degrees 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Cocoa Frosting:
6 tablespoons butter, softened
3 1/2 cups confectioners' sugar
1/2 cup baking cocoa
1 1/2 teaspoons vanilla extract
Pinch of salt
4 to 6 tablespoons milk

In a mixing bowl, cream butter. Combine the sugar and cocoa; gradually add to the butter with vanilla salt and enough milk to achieve desired spreading consistency. Frost cake.

*You can sour milk by using 1 1/2 teaspoons white vinegar in a measuring cup and adding enough milk to make 1/2 cup.

Note: This is a file photo I saved with this recipe. I got it from a TOH magazine back in the 1990s. I remember it being in the "My Mom's Favorite Recipes" section.

Saturday, October 15, 2016

JALAPENO CORNBREAD

1 cup yellow cornmeal
1/2 cup shredded cheddar cheese
2 teaspoons baking powder
3/4 teaspoon salt
2 slightly beaten eggs
1 can cream-style corn
1 cup buttermilk
1/4 cup oil
1 1/2 (more or less to suit taste) finely minced jalapeno peppers

In a mixing bowl, mix together the cornmeal, baking powder, salt, and the cheese. In another bowl combine the eggs, corn, buttermilk, oil and peppers. Stir the cornmeal mixture into the egg mixture just until moistened. Pour batter into a greased 9-inch iron skillet or a baking pan and bake at 350 for an hour or until it tests done. By the way, wear gloves when seeding peppers or wash hands thoroughly before touching your skin afterwards.
Note: File Photo

Friday, October 14, 2016

QUOTES FROM THE ORIGINAL 1894 WHITE HOUSE COOKBOOK

Don't, when you drink, elevate your glass as if you were going to stand it inverted on your nose. Bring the glass perpendicularly to the lips, and then lift it to a slight angle. Do this easily.

Drink sparingly while eating. It is far better for the digestion not to drink tea or coffee until the meal is finished. Drink gently, and not pour it down your throat like water turned out of a pitcher.


Thursday, October 13, 2016

SWEET MINT ICED TEA

3 family size tea bags
handful (according to taste) fresh mint
9 cups water, divided
1 cup sugar
fresh lemon slices

Remove tags from tea bags. Place tea bags and mint into a heat-proof pitcher and pour 2 cups water over them.

Bring 4 cups water to a rolling boil; pour into pitcher and cover with lid or a plate. Steep 10 minutes.

Remove mint and tea bags, add the sugar and stir until dissolved.

Add lemon slices along with 3 cups cold water.

Serve over ice. Garnish with a sprig of fresh mint, if desired.

File Photo



Wednesday, October 12, 2016

GERMAN CHOCOLATE SAUERKRAUT CAKE

3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

In a mixer bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in the vanilla.

Combine the flour, cocoa, baking soda, baking powder, and salt; add to the sugar mixture alternately with the water. Fold in the sauerkraut, coconut and pecans.

Divide batter evenly between the 3 prepared pans and bake at 350 degrees 20-24 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes. Remove from pans and cool completely on wire racks.

Filling/Frosting:
2 cups semisweet chocolate chips, melted
2/3 cup mayonnaise (do not substitute light or fat-free mayo)
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided

Combine the melted chocolate and mayonnaise in a bowl; set aside 1 1/4 cups for frosting. Add half the coconut and half the pecans to the remaining frosting.

To assemble: Place one layer on cake plate and top with half the coconut/pecan frosting mixture. Top with a second layer and top with the remaining coconut/pecan mixture. Top with the third cake layer. Spread the reserved frosting over the top and sides of the cake. Combine the remaining coconut and pecans; press onto sides of cake.

Note: Store cake in the refrigerator and cut with a serrated knife.

Yield: 12 servings
File Photo

Tuesday, October 11, 2016

SOUTHERN APPLE PIE

Pastry:
1 1/4 cups White Lily (a Southern staple) all-purpose flour
1/2 tsp salt
1/2 tsp granulated sugar
1/4 cup unsalted butter, chilled and cut into small pieces
1/4 cup shortening, chilled and cut into small pieces
1 1/2 tsp sour cream
2-3 tbsp ice water

Combine flour, salt and sugar; cut in the butter then shortening until mixture is crumbly. Add the sour cream and lightly work in to the crumbly mixture until you can form a ball. Pour 1 1/2 teaspoons of ice water over dough and press down with a rubber or silicone spatula. Add more water, a drop or two at a time untilyou have a soft ball. Form into a disk, dust lightly with flour, wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.

Roll out dough and place into a lightly buttered 9-inch pie plate. Refrigerate while you make the apple filling.

Preheat oven to 375.

Filling:
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 tsp salt
1 1/2 tbsp White Lily all-purpose flour
2 tsp apple pie spice*
2 large eggs
5 medium Granny Smith or other tart apples, peeled and chopped
Vanilla ice cream for serving, optional

Using a mixer, combine butter, sugars, salt, flour, and apple pie spice. Add the eggs, one at a time, mixing after each. Stir in the chopped apples by hand.

Pour the filling into the refrigerated crust and bake at 375 30-35 minutes or until set. Cool completely on a wire rack before cutting to serve. Delicious with vanilla ice cream.

*May substitute 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp allspice.

Note: File Photo

Friday, October 7, 2016

OLD FASHION PASTIES

Old fashion pasties like these were an important part of men's lunchboxes when they worked in the mines, quarries, and factories. This old fashion recipe is from a lady in Michigan. I have had it for years.

3 cups diced peeled potatoes
1 cup diced carrots
1 medium chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground beef
1/4 pound ground pork
1 tablespoon butter, melted

Combine the potatoes, carrots, onion, salt and pepper in a bowl. Add the beef and pork mixing well. Add the butter and toss; set aside.

Pastry:
4 cups all-purpose flour
1 1/4 teaspoons salt
1 cup lard or shortening
3/4 cup cold water

Combine the flour and salt in a bowl. Cut in the lard or shortening until the mixture is like coarse crumbs. Gradually add the water, tossing with a fork until a ball forms. Divide dough into 5 equal portions. Roll each portion on a lightly floured surface until it forms a 10-inch circle. Place 1 cup of the meat filling in the center of each circle. Fold pastry over the filling and seal the edges tightly with a fork; cut some air vent slits in the top of each one. Place on a greased baking sheet and bake at 375 degrees for 50 minutes to an hour or until golden brown.

Yield: 5 pasties
Note: File Photo

Thursday, October 6, 2016

GOLD RUSH BRUNCH

Note: This recipe is from the 17th Annual Pillsbury Bake-Off. That's why I am using the Pillsbury products names. You, of course, are able to use other products. This recipe is from the 1960s.

1 pkg Pillsbury Hash Brown Potatoes
1/2 cup chopped onion
2 tbsp chopped parsley
1/4 cup Land O'Lakes Butter
1/2 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1 tsp salt
1/4 tsp pepper
1 1/2 cups milk
1 cup dairy sour cream
1 to 1 1/2 lbs sliced Canadian-style bacon
8 eggs

Preheat oven to 350 degrees.

Prepare potatoes according to package directions; drain well. Stir in onion and parsley. Place in well-greased 13x9-inch baking dish. Melt butter in saucepan; blend in flour, salt and pepper. Add milk. Cook over low heat, stirring constantly, until thickened. Remove from heat; blend in sour cream. Pour over potatoes, lifting potatoes lightly to permit sauce to mix well. Arrange bacon in an over-lapping row down center of dish. Bake at 350 degrees for 45 minutes. Remove from oven. Make 4 indentations on each side of bacon; slip 1 egg carefully into each indentation. Season with salt and pepper as desired. Bake 15 to 20 minutes longer or until eggs are set.

*For use with Pillsbury's Best Self-Rising Flour, omit salt.

Yield: 8 servings

Monday, October 3, 2016

ROAST BEEF PIE WITH POTATO CRUST

This recipe is from the White House Cookbook, 1894.

When you have a cold roast of beef, cut off as much as will half fill a baking dish suited to the size of your family; put this sliced beef into a stewpan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion and a seasoning of pepper and salt, with enough water to make plenty of gravy; thicken it, too, by dredging in a tablespoonful of flour; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a sufficient quantity of potatoes to fill up your baking dish, after the stewed meat has been transferred to it. The potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat. Brush it over with egg, place the dish in an oven, and let it remain there long enough to be brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless.

Early Picture of White House Kitchen


Saturday, October 1, 2016

CHICKEN LITTLE BREAD

2 packages active dry yeast
1 3/4 cups (14-oz) can chicken broth, heated to lukewarm
1 packet potato soup mix
1/4 cup sugar
2 1/2 teaspoons salt*
1/4 cup minced parsley, if desired
1/4 cup (2-oz jar) chopped pimiento, drained
2 eggs
6 to 6 1/2 cups Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)

Oven 375 degrees                                                  Two 9x5-inch loaves
Soften yeast in 1/2 cup warm broth. Set aside 1 tablespoon soup mix. In large mixing bowl, combine remaining soup mix, sugar, salt, parsley, pimiento, eggs, yeast and remaining broth. Stir in 2 cups flour; beat vigorously. Gradually add remaining flour to form a stiff dough. Let rest 10 minutes. Knead on floured surface until smooth and elastic, 5 to 10 minutes. Place in greased bowl, turning dough once. Cover; let rise in warm place until light and doubled in size, about 1 hour. Punch down dough; let rest 10 minutes. Shape into 2 loaves. Place in greased 9x5-inch pans. Cover; let rise until light, about 45 minutes. Bake at 375 degrees for 40 to 45 minutes. Remove from pans. Brush with butter; sprinkle with reserved soup mix. Cool on wire racks.
*For use with Pillsbury's Best Self-Rising Flour, omit salt.

Note: This recipe is from the Cookbook pictured below. It is dated 1966.