Ferocious Franks

Another treat from Jinx and Judy - cocktail franks! This photo is from a Flickr, and I could not find anything closer. What I really wanted to find was a photo of a jar of cocktail franks, as I've never encountered one - anyone have a photo of that?

I return from the conference today, but in the meantime, from the chapter Happiness is a Dry Martini:

Ferocious Franks
3 jars cocktail franks
1 1/2 bottles tomato catsup
1/4 cup sugar
Liberal dashes red and black pepper
1/8 tsp. salt
1/4 of a seeded lemon, diced fine
1/2 tsp. ground cumin
1 tsp. ground coriander
1/8 tsp. paprika
1/8 tsp. saffron
1/4 tsp. ginger
Mix all ingredients except the franks and simmer for 15 minutes. Plop either the small cocktail franks or regular ones sliced in 1/inch pieces into this sauce and let them wallow awhile until warm.  Provide guests with long Japanese skewers or toothpicks for spearing.

This is better than the vintage conundrum I come across often of serving little franks in grape jelly. I've tasted ok versions of that when mixed with BBQ sauce, but really - how did people think of these things? And why?

Can't wait to tell you about all the great new YA and romance books I'm finding out about at this conference!

Gnocchi A La Romana

More from Jinx and Judy! I absolutely love Gnocchi in most forms, and it is a family Italian memory type of thing for sure. I was delighted to see a recipe for it in the Saucepans and the Single Girl, under the chapter 'Food fit for a ...' describing different sorts of menus for different sorts of men. Seriously. Here's the quote:

If you have a real man's man on your hands he'll probably turn up his nose at anything as exotic as Gnocchi, in which case he ought to have his nose examined. But if such is the case, fix baked potatoes according to the directions in your big fat cookbook. And hide your sour cream - he doesn't deserve it.

Love that one. Better yet don't invite him in the first place, eh? I have never before seen a Gnocchi recipe with hominy grits!

Gnocchi A La Romana
2 cups milk
1/4 cup plus 1/4 cup butter (get our your defibrillator -AA)
1/2 cup hominy grits (not quick-cooking variety)
1/2 tsp. salt
Pinch pepper
1/2 cup grated Gruyere or Swiss cheese
1/4 cup Parmesan cheese
Brink milk to a boil.  Add 1/4 cup butter cut in pieces to melt.  Gradually stir in hominy grits.  Continue stirring and cooking until mixture looks like cooked mush. Remove from heat, season, and beat hard with mixer until creamy.  Pour into square pan to set. Cut into rectangular pieces. Place in serving dish like fallen dominoes. Pour 1/4 cup melted butter over and sprinkle cheeses on top.  Heat in 400F oven for 30 - 35 minutes. Serves 2.

The Gnocchi I know are delicate little things like ravioli, not squares like brownies. I'll bet this tastes good, but it isn't A La Anything.

I'm moderating two panels today - one on Romance varieties and the other on e-Books. I have enjoyed reading up on new creatures popular in fiction, from mermaids to faeries to angels. Some books even combine these, like a paranormal Justice League of sorts. It will be interesting to hear what creatures other libraries think are the next big thing.

Classy Casseroles

More from Jinx and Judy - really, I could write about this one for a while. There are so many funny comments, drawings and recipes. Good thing, as I prescheduled these posts as I am on my way to the Romantic Times Convention, where I am conducting some discussions for librarians.

I was amazed from comments yesterday to learn that this book was reprinted in 2006 with updated notes:  Saucepans & the Single Girl

I will have to find that one sometime. In the meantime, let's enjoy the vintage version!

Classy Casseroles:  Now we come to those lifesavers - casseroles.  When you're a working girl they can be your best friend. We found that it was best to make them the night before while we were doing the dishes, bake them while we drooled over Dr. Kildare, and park them in the refrigerator to be reheated the next night.  Most of the following recipes are for two - you and your roommate.  If, however, you live alone you can always freeze the leftovers for a later feast.

Wow. Dr. Kildare.

Crabby Casserole:  This one is definitely good enough for company.  But it's also dandy for pampering yourself when you have the sniffles and the world is out to get you. (Love that quote.)
1 can (7 1/2 oz.) king crab meat
2 tablespoons butter or margarine
2 tablespoons unsifted flour
1 tsp. salt
Pinch of pepper
1/2 tsp. paprika
1 tsp. instant minced onion
1 3/4 cups milk
3/4 cup macaroni shells
1/2 package frozen artichoke hearts
3 tablespoons sherry
1/2 cup grated sharp Cheddar cheese
(I don't know about artichoke hearts and sherry and paprika - along with crab meat?)
Flake the crab meat with a fork and set aside.  Melt butter in a saucepan and remove from heat. Stir in flour, salt, pepper and paprika to make a smooth mixture.  Add onion and gradually stir in milk.  Bring to a boil then reduce heat.  Simmer 5 minutes, then remove from heat and put it somewhere out of thw way while you cook the macaroni and artichoke hearts as the labels direct (in separate pans of course) (Thanks for the tip - AA).  Drain both well.  Combine crab meat, sherry, macaroni, and artichoke hearts with the sauce.  Mix the whole thing up and put in a casserole dish.  Place tenderly in the refrigerator until your stomach starts to growl.  Then sprinkle the top with cheese and bake 20 minutes at 350F until bubbly.  Serves 2-3 hungry people and can easily be doubled to feed six.

Saucepans and the Single Girl

This is another gem from Ernestine, from 1965. The authors, Jinx and Judy, apparently lived together after graduation in an apartment. Jinx married the man downstairs after she served him stroganoff.  The bookflap actually gives his job title - manager at Smothers Brothers. Judy married another man and the bookflap said she lured him with her lasagna. Wow. I'd love to know how these ladies are doing now!

Here are a couple variations on hamburgers:

Scramburgers:  When you have to eat and run
Broil the patty 8 - 12 minutes.  top a cooked potato with melted butter and seasoned salt or regular salt and pepper; broil 8 minutes. Broil canned cling peach or pear halves or pineapple chucks or slices for 8 minutes until golden.
Notice how cleverly everything works out if you like your hamburger rare? (Oh boy.)

Hamburger Wiki Wiki
With the hamburger you can broil some banana halves for about 4 minutes on each side.  When the banana is ready to be turned, begin broiling 2 pieces of bacon - 2 minutes on each side.  Now put on that stack of ukulele records and you will all but feel the trade winds wafting through the palm trees.

Um. I'm laughing pretty hard. Does that count for big winds?

Yesterday I was charmed by the audience at Friendship Village where I went to give my Cakes talk. We very much enjoyed discussing recipes. They really liked the red velvet sample and other treats I was able to find. It was a long day after my night shift at the library too, but well worth it.

River Road Plantation Country Cookbook

There have been so many moments since I started writing about Vintage Cookbooks four years ago where I felt the presence of my Grandmothers. A recipe, a flavor, a note - can bring back a memory and it seems as if they are beside me again. I received this wonderful River Road Plantation Country Cookbook from Pelican Publishing. It opened immediately to a recipe for The Best Italian Red Gravy, and I was immediately back in Grandma Alessio's apartment, eating some of her 'gravy.' The recipe here is to put on a Muffuletta (capitalized as I love these), and I can't wait to try it.

The rest of this cookbook reads like my favorite Southern Heritage Southern Living set which I refer to here often. Author Anne Butler's researched information about many sights from the New Orleans area is delightful and very interesting narrative, interspersed with both historical and modern recipes. Original photos and modern ones from plantations, people, and occasions from long ago bring an extra dimention among the culinary historical richness.

Some recipes here are just for reading, like the edible mealworm creations from the Audubon Insectarium, but many could be made easily, such as the several delicious citrus puddings and bars, as well as 'Creams.'  Everything Southern from Molasses Ham to the Mint Julep recipes will transport readers to a tour of New Orleans, and they will leave hungry and ready to cook after reading this. I'll be featuring this book in my Southern Vintage Treats program from now on.

Canape Cake

I've mentioned the fixation in past decades of making foods look like cake. Think Sandwich Loaf. Here's another from the Quick Dishes for the Woman in a Hurry:  Canape Wedges. Very odd blending of flavors.

Carefully trim bottom crust from a large round loaf of pumpernickel bread.  Cut 3 slices, each about 1/2 in. thick, from loaf and use as layers. Spread 2 layers with process cheese food spread.  Put slices together, spread-side up.  Top with third layer.  Blend 1 can (3 oz.) deviled ham with 1 or 2 tablespoons ketchup. (Oh my.) Mix thoroughly before spreading.  Spread mixture over third layer.  Top with wedge-shape slices of cheese.  Chill in refrigerator until serving time. Following outline of cheese wedges, cut loaf into wedge-shape servings.

There's a Sardine Canapes version too.

I'll take a pass on that party!

1955 Recipe: Ham Macaroni Roll-Ups

Still on Quick Dishes for the Woman in a Hurry. Here is a recipe for Ham-Macaroni Roll-Ups. Roll-Ups really came into their own in this era of Vintage Cookbooks. They are everywhere, though not as prevalent as prunes of course.

This one is just weird. How on earth do you line up all those macaroni?

Grease bottom of 113/4x71/2x13/4 in. baking dish. Heat to boiling in a large saucepan:
1 1/2 qts. water
1 1/2 tsp. salt
Break into halves and add gradually: 4 oz. uncooked tube macaroni. (Tube Macaroni? Why not just use spaghetti?)
Boil rapidly, uncovered, 10 - 15 min.
Test tenderness by pressing a piece against side of pan with fork or spoon. Drain macaroni by turning it into a colander or large sieve; rinse with hot water to remove loose starch. (YUM)  While macaroni is cooking, prepare:
2 cups Cheese Sauce (Use 14 1/2 can evaporated milk and 1/3 cup water for milk; add 1 tsp. dry mustard with dry ingredients). (Refers loosely to another recipe in here - just melt some nice cheddar or even Velveeta mixed with butter and milk.)
Divide macaroni into 6 bundles. Wrap around bundles and secure with wooden picks: 6 thin slices cooked ham. Arrange bundles in baking dish; pour hot cheese sauce over ham. Set temperature control of range at Broil. Place baking dish in broiler with top of ham about 4 in. from source of heat; broil about 3 min., or until lightly browned.  Remove wooden picks from roll-ups before serving. (Thanks for the tip.)

Wow. That's a lot of nonsense. Make some mac and cheese and cut up some ham slices and sprinkle on top. Broil or zap in microwave for a little bit.

My son was worn out from our day at the library. He did have scheduled activities all morning, then in the afternoon we cleaned out all the teen prizes and craft supplies. Perhaps that second trip to the basement did him in.

Today I'm talking briefly about teen programs at a local event at the LaGrange Public Library in the company of some YA dynamos around here. In the afternoon Kimberly Bolan Cullen will talk about Teen Spaces. Should be lots of fun!

Peach Blush Salad

This is another gem from Ernestine:  Quick Dishes for the Woman in a Hurry - apparently one who has time to wear her dress and put on her hat while cooking. And high heels. If that's a work outfit, what would be her job? This is from 1955.

I do want to give a shout out to my new readers from the Model Horse Forum. My Stats Counter let me know that I was getting a ton of hits from that site, and I found they have a delightful forum on old cookbooks, where one person kindly mentioned this blog. Model horses are beautiful.

What is not so beautiful are the recipes in here. While you may be able to make these in a hurry - you may not want to eat them!

Peach Blush Salad
Drain, reserving sirup, and set aside (vintage spellings):  8 medium size canned peach halves
Blend together:  1 pkg. 3 oz. cream cheese, 1/4 cup mayonnaies, 1/2 tsp. prepared horse-radish, 1/4 tsp. salt
Thoroughly mix in:  1/4 cup chopped almonds, 1/4 cup chopped celery, 1/4 cup chopped green pepper
Fill peach cavities with cheese mixture and press two peach halves together to make a whole peach.  Chill if time allows.
Arrange peaches on large plate of crisp salad greens
Dilute with water:  1 drop red food coloring:  Gently brush color on top of each peach. (I'm not sure why either)
Blend together:  1/3 cup sour cream, 2 tablespoons cranberry jelly, 1 1/2 tablespoons reserved peach sirup.  Serve with peaches. (How? In a cup to drink?)
This has other versions with pears/maraschino cherries, or apricots.

Today Joshua is coming to work with me for Take Your Child to Work Day. It will be fun to have him help me sort the teen prizes and get ready for summer.

Guest Author Rosemary Harris: Olive Oil Cake

Rosemary Harris has been mentioned by me frequently on this blog. I met her at the Love is Murder conference a few years ago, and found her writing to be as smart and funny as she is. She is responsible for the fabulous banana recipes and other memorable things I've written about here. I am delighted to let you know about her new book Dead Head - officially in the stores! Please welcome Rosemary back to VC. - Amy

Paula Holliday, the heroine of my latest book Dead Head, is a gardener not a chef or a baker – but she does like to eat, usually at Babe’s Paradise Diner where the menu has gotten a whole lot better since the cook, affectionately known as Pete #2, discovered the Food Network. It’s true he started out simply ogling the women, Giada in particular, but when he began testing the recipes he discovered he had a knack for baking. Paula’s his unofficial taste-taster and when she gives something a thumbs-up business at the Paradise picks up considerably.


In Dead Head, the third Dirty Business mystery, Paula realizes she doesn’t know her neighbors as well as she thinks she does when one of her clients is arrested for being a fugitive who’s been on the run for decades. In fact, she’s at the diner digging into this cake when she receives a surprising call.. check out the fun, animated trailer to, um…get a taste of Dead Head. http://www.youtube.com/watch?v=VJ27LuD1cg4

Cheers,

Rosemary

Almond Citrus Olive oil cake

Recipe Giada De Laurenttiis

Ingredients

Cake:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

3 large eggs

2 teaspoons orange zest

2 teaspoons lemon zest 1/4 cup whole milk

3/4 cup extra-virgin olive oil

2/3 cup sliced almonds, toasted, coarsely crumbled

Powdered sugar, for sifting



Citrus Compote:

2 tablespoons grated orange peel

3/4 teaspoon orange blossom water,

optional 3 oranges, segmented

2 pink grapefruits, segmented

Directions

To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35-50 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.

Cut the cake into wedges and spoon the citrus compote alongside.

(PS I’ve added ½ tsp of orange oil to the cake and it tastes even yummier. Enjoy!)

Rosemary Harris writes the Dirty Business mystery series featuring amateur sleuth Paula Holliday. Her debut novel Pushing Up Daisies was nominated for Anthony and Agatha Awards for Best First Mystery. She’s the past president of Sisters in Crime New England and a board member of MWA-NY. She’s also a master gardener in the state of Connecticut and with her husband she has founded a community library in central Tanzania. Dead Head is her third book following 2009’s The Big Dirt Nap. When she’s not writing or gardening, she loves to bake. Visit her at http://www.rosemaryharris.com/


Dead Head: A Dirty Business Mystery (Dirty Business Mysteries)

Lucious Lowney's Desserts

These are scans of some plates from the Lowney's Cook Book reprint from Pelican Publishing Co. I love the square Chocolate Mousse. I'm not sure what that is on top of the Cocoa Ice Cream, but it looks so cute!   But the Chocolate Trifle in the lower photo really caught my eye. (Yes, I know these are all chocolate. I like what I like - what can I say? Lowney's was a chocolate company after all!)

There is a whole section on sample menus. Here's a sample menu for Tuesdays:

Breakfast:  Bananas, Cream of Wheat, Broiled Halibut, French Fried Potatoes, Corn Cake, Coffee or Cocoa

Luncheon:  Pea Soup, Omelet with Spanish Sauce, Graham Bread, Hot Chocolate with Whipped Cream, Sponge Drops

Dinner: Vegetable Soup, Roast Lamb, Roast White Potatoes, Scalloped Onions, Currant Jelly, Apple Salad, Squash Pie, Coffee

I've had holiday meals less elaborate than that Dinner! But some of those things sound so good. Apple Salad, Sponge Drops, Graham Bread. Yummm...

Wednesday's menu starts breakfast with Stewed Prunes.

I did a three hour presentation last night at Dominican University, where I got my MLIS 14 years ago. It was for the Public Libraries class. Dr. Bill Crowley invites me to do this annually, and it is a lot of fun. The group had great comments and questions. I definitely slept well last night, but it was so worth it to do that talk!

Lowney's Cook Book: Chocolate City!

This a new edition of a classic Vintage Cookbook, published by the Lowney (Chocolate) Company first in 1907, and authored by an employee. The new edition is from Pelican Publishing Co. and has a great foreword of the history of the author and the company from culinary historian Jeri Quiznio. I was contacted by the company asking if I wanted to read the new edition. I was thrilled - I knew about the 1907 and 1912 editions and how author Maria Willett Howard became head of the culinary dept. of the Boston Cooking School.

What I really remember about this book was that Maria came up with the brownie recipe by which most ones today descend! Maria studied with Fannie Farmer, who is credited with the original brownie recipe. BUT - the FF version was made in individual cakes. Maria added an egg, put it in one pan, and therefore made it accessible and easy for home cooks.

This version has the history of the famous Boston chocolate company - I was amazed to read that they were selling 8 million chocolates in 1901 as well as all the original copy. I was greatly amused by the "Cookery for the Sick and Convalescent," but may try the ones for stomach aches! The Creole Dishes and Ecomonical Dishes are a treat to read as well.  This cookbook was one of the first to have color pictures, and while this version has them in black and white they are wonderful. I'll scan some in for tomorrow. There are chapters and chapters on lucious desserts - many easy enough for even me to make without incident! Cakes and Fillings, Frozen Dishes and 'Fruits and Nuts and Candy' are my favorite sections except for possibly the Sandwiches. I can't believe this was written in 1907 originally. 

For example, there are three Chocolate Sandwiches:

Chocolate Sandwich No. 1:  Melt two ounces Lowney's Premium Chocolate.  Add two tablespoons hot cream (or hot milk) , two tablespoons wine (or one tsp. vanilla), and enough confectioner's sugar to make of the consistency to spread.  Use for a filling between crackers, or thin slices of bread or cake.  Finely chopped nuts slightly salted may be added to the chocolate mixture. 

This book is such a gem. I've never been lucky enough to score a copy of one of the original editions in my searches but I'm so glad I have this new edition. I plan on getting one for my MIL too - she'd love reading this one. Photos of the original Lowney's ads in the back add to the charm.

Tomorrow I'll show a couple photos and outline some of the sample menus.   Wednesday this week we have a special guest author blogger, too...

More Fluff... and Whoopie Pies

Scarcely two weeks after my family recovered from the Prune Whip at Easter, my Mother wants another food from her past - a Fluffernutter. Also, the Fluffernutter Dressing for Fruit from the same Fluff cookook I wrote about yesterday. This 1961 gem also has this letter and photo from the President of the Durkee-Mower Co at that time:
Dear Homemaker: (I guess that would be me.)
For over half a century, Marshmallow Fluff, which is our only product, has enjoyed ever increasing popularity.

We are especially grateful to you for this and give you our promise to continue to provide the quality of product you have come to expect of Marshmallow Fluff.

Cordially, A. Bruce Durkee, President

There was actually a Whoopie Pie recipe in here:  Molasses Whoopie "Pies." I don't get the quotes either, but this does sound pretty good. I'm not a big fan of using coffee in recipes, but sometimes I think it has a nice effect.

2 eggs
1 cup molasses
1 cup sugar
1 cup chortening
1 tsp. vinegar
4 1/2 cups all-purpose flour
2 tsp. each of cinnamon, ginger
1 tsp. salt
2 tsp. baking soda
1 cup hot coffee
Beat together eggs, molasses, sugar, shortening and vinegar.  Sift together flour, spice and salt. Dissolve soda in coffee. Mix all ingredients together well.  Drop by spoonfuls onto an ungreased cookie sheet. Bakea t 350F for about 15 minutes or until done.  Makes about 3 doz. double cookie 'pies.'

Yesterday's event for the local SCBWI folks was fun and informative. I was amazed at author Brenda Ferber's video editing skills. It makes me want to make a Vintage Cookbooks trailer - to give libraries a sample of one of my shows. I'm already getting requests for holiday show dates and I have not planned out all those shows yet - this is wild!  I need to get that new 1950's dress and apron cut out at least today.

Fluffernutters and Whoopie Pies

Do you know what Whoopie Pies are? They are supposed to be the new cupcake. Two cakey cookies with a creme filling in the middle. Apparently (according to Wikipedia):  The recipe for whoopie pies has its origins with the Amish, and in Lancaster county, Pennsylvania, it is not uncommon to find roadside farm stands offering these desserts. Amish cooking is about old recipes that have fed families for generations, with no trendy or cross-cultural fusions or mixtures. These cake-like whoopie pies were considered a special treat because they were originally made from leftover batter. According to Amish legend, when children would find these treats in their lunch bags, they would shout "Whoopie!"


**I love that last one. Whoopie indeed.

Here's some more: The question of how the Amish dessert got to be so popular in New England probably is addressed in a 1930s cookbook called Yummy Book by the Durkee Mower Company, the  manufacturer of Marshmallow Fluff. In this New England cookbook, a recipe for Amish Whoopie Pie was featured using Marshmallow Fluff in the filling.

I have a Fluffernutter cookbook from 1961 from Ernestine. There is a Fluffernutter Whoopie Pie on the Durkee-Mower website, but this 1961 pamphlet cookbook has variations on the Fluff/Peanut butter combo. Like:
Fluffernutter Shake
Pue a generous spoonful or two of Marshmallow Fluff in the blender container.  Add two tablespoons of peanut butter and a cup of chilled milk.  Blend until all ingredients are mixed and smooth.  Makes 1 serving.
 
Or Pineapple Fluffernutter: Prepare a Fluffernutter. Add a few spoons of well drained crushed pineapple to each sandwich.
 
Yum yum. And then there's the nutrition chart on the back.
 
Today I'm going in to the library to help a local SCBWI group with a class for published authors on book trailers. I sure hope all the technology will work. One author is the lovely Laura Ruby - love her YA books!

Fondue Fun: Fried Pies?

This is from (1970) Gourmet International’s: The Fine Art of Fondue, Chinese Wok and Chafing Dish Cooking. Flaming foods were hot (haha)– cherries jubilee,etc – and this was the next step. It was also a big time for crepe dishes like flaming Crepes Suzette. This book has an entire chapter on crepes also.

I often make chocolate fondue with my teen group. I’ve had fondue meals at the Melting Pot where meat is cooked in oil, bread is put in melted cheese, strawberries/pound cake in the chocolate. But this style of cooking really came into vogue in the 1970s as a way to dine.


I’d never before seen fried mini fruit pies. The instructions tell you to take pie crust mixes, make them, roll them out and cut little pie crusts. Fill and seal the little pies with fluted edges, and then fry them in the hot oil in the fondue pot. The book suggests apricot, prune, mincemeat, cherry.


I had so much fun at the Eisenhower Public Library with Penny Blubaugh and the patrons there last night. We exchanged tips on making fool proof lamb cakes and getting chiffon cakes high. I really enjoyed myself!

Caramel Ice-Box Cookies

The picture below is still from the 1933 Jelke Oleomargarine book. Look at the cute Iced Cocoa in the sundae blass, and the basket of cookies. I wish someone would invite me to this party!
Here's the recipe for one of the cookies: 
Caramel Ice-Box Cookies
1 cup Jelke Good Luck Margarine (yikes, that's a lot)

2 cups brown sugar

2 eggs

1/4 tsp. salt

1 tsp. soda (baking soda)

1 tsp. caream of tartar

1 1/2 tsp. baking powder

4 cups flour

1 tsp. vanilla

Cream Good Luck Margarine and sugar, add beaten eggs, continue creaming.  Sift dry ingredients and add to creamed mixture.  (It will probably be necessary to knead the last of the dry ingredients into the cookie mixture.) (Interesting - why?) Shape dough into roll.  Chill.  When firm - slice very thin and bake in a quick oven (375F) until done -8 to 10 minutes.

Tonight after work I'm off to the Eisenhower Public Library where my friend author Penny Blubaugh is a librarian. She hired me to come talk about why I'm Crazy About Cakes! I actually scored some red velvet for this one in addition to the coconut petit fours, chocolate petit fours, crumb cakes and cream puffs, too...

Heard of Penny's Book Serendipity Falls? Check it out!

1933 Recipe for Virginia Fruit Cream Tarts

This is also from the 1933 Jelke Good Luck Oleomargarine book Ernestine sent me. The recipe for the little tarts does not look too hard at all but does require finding tart shells and figuring out the scant directions a bit. It reminds me of the vague recipes my Grandma Curtin left.

Virginia Fruit Cream Tarts
3 egg yolks, beaten
1/2 cup granulated sugar
1/4 tsp. salt
3 tablespoons flour
1 3/4 cups milk
2 tablespoons Jelke Good Luck Margarine
1 tsp. vanilla
8 baked tart shells (??? Maybe you can find something close.)
2 cups sweetened fresh fruit
1/2 cup whipped cream

Combine egg yolks, sugar, flour, milk and Good Luck Margarine in top of a double boiler and cook until thick.  Flavor, chill, and fill baked tart shells one-half full.  Cover with fresh fruit and top with whipped cream.

Home again with the little guy - he's supposed to stay in and 'quiet' all week, as his cough got worse yesterday. More Dora...

More Sandwich Loaf Fun

Another version of the Sandwich Loaf - Ahhh! And yes, it's decorated with beet slices (or tomatoes) and olives. This is from the 1933 Jelke Good Luck Oleomargarine - another from the wonderful box Ernestine sent me last week. I am a lucky lady!

While that Loaf looks a little crazy, the filling recipes are actually not so bad with this version. It does suggest that you prepare 'four tasty and colorful sandwich fillings,' and yes, that bottom one does look blue, but these might be ok.
For example:
1st layer: Chopped sweet pickles, parsley, cream cheese, and Jelke Good Luck Mayonnaise
2nd layer:  Sliced tomatoes - Jelke Mayonnaise
3rd layer: Shredded lettuce - Jelke Mayonnaise
4th layer: Chopped hard-cooked eggs, and chopped boiled haim, Jelke Mayonnaise

They also suggest to soften the cream cheese with Jelke Mayonnaise. So while there is nothing healthy in here that isn't covered in trans fats, ithe entire thing might taste ok. I'm not going to test it out, though.

Tonight I am bringing the Moon Pies, Mallomars, Snowballs and GooGoos to the Franklin Park Public Library for a talk on Nostalgia Foods. I think that is going to be really fun. I'll be talking about sandwich loaves and other trends that seem to trigger folks' memories from here, too. I put in a link here for Moon Pies - you can get them shipped to your house!


I'm home today with a sick todder, again, though. Yesterday we went through our entire Dora DVD library. I also reorganized our DVDs and put them all away. My National Library Week beginning. It was very busy at work last night too - several teens came to talk to me, and many are doing very well with their charity knitting. Especially for learning in December - one girl is on her second project!

Making Marshmallows

Ever made your own marshmallows? I'll be talking about the history of Mallomars and other Nostalgia Foods at the Franklin Park Public Library tomorrow night and have been thinking about marshmallows. I found this great recipe in the Southern Heritage Southern Living Gift Receipts volume. Sounds like a lot of work, but it also sounds delicious!

4 cups sugar
1 3/4 cups water, divided
4 envelopes unflavored gelatin
1 tablespoon vanilla extract
1/2 cup powdered sugar
1/2 cup cornstarch

Combine 4 cups sugar and 1 cup water in a 3-quart saucepan; stir well. Cover and let stand 30 minutes.  Combine gelatin and remaining water in a large mixing bowl; let stand 30 minutes. 
Cook sugar and water over medium heat, stirring until mixture comes to a boil.  Wash off sugar crystals from sides of pan, using a brush dipped in cold water. Continue to cook without stirring, until mixture reaches firm ball stage (244F).
Pour hot syrup in a thin stream over gelatin mixture, beating constantly at high speed of an electric mixer.  Continue beating 30 minutes (for real); beat in vanilla.
Sift together powdered sugar and cornstarch in a 15x10x1-inch jellyroll pan.  Spread marshmallow mixture evenly in pan.  Let dry at least 12 hours.
Turn candy out onto waxed paper.  Cut into 1-inch squares or circles, rolling marshmallows in excess powdered sugar mixture.  Store in airtight containers.  Yield:  about 12 1/2 dozen.

Want your own Mallomars? They are indeed still around! Nabisco Mallomars Pure Chocolate Cookies, 8-ounce Unit (Pack of 3)

I had a blast with the audience at the Oak Brook Public Library yesterday making scrap-cookbook layouts at my Preserving Family Recipes program. Today, though, I'm home with a sick toddler.

How are you celebrating National Library Week?

Ozark Apple Puddin'

One more from the Ma's Cookin' Mountain Recipes. I've been typing in a lot of pudding recipes for an upcoming show this week. For National Library Week, I have 3 shows. Today I'll be at the Oak Brook Library doing a workshop on Preserving Your Family Recipes.

Puddings were big as desserts in the 40's and 50's and my family likes them a great deal. We have several we use for favorite occasions. This one reminds me of one I baked when I was still living at home. It's so easy, and comes out like a cakey-pudding.

Ozark Apple Puddin'
1 egg
3/4 cup sugar
2 tablespoons flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1 cup chopped nuts
1/2 cup chopped apples
1 tsp. vanilla
Beat egg and sugar together until smooth, combine flour, baking powder, salt - stir into egg mixture.  Add nuts, apples, and vanilla. Bake in a greased pie pan in moderate oven (325 degrees) for 30 minutes.  Serve with whipped cream or ice cream.

I'll be showing some of the handwritten recipe binders I have today, plus some of my cookbook history cookbooks. I get a lot of questions about Square Meals - now that nasty prune whip recipe aside, this book is such a delight to read. I've tracked down severl of these as gifts for people, though all books by the Sterns are good.Square Meals : America's Favorite Comfort Cookbook

For National Library Week, think about visiting your public library. Many are in danger of closing or having drastic reductions in service. Show your support!

Honey Bee Frosting

This is the back cover of Ma's Cookin'. I was intrigued by the Honey Bee Frosting recipe, as I do like honey, and am always interested in the sugar substitute recipes - except when they involve prunes!

Here's the caption with this one:
'Now this here is a mighty tasty icin'; an' a real handy one to use after you've robbed a bee tree an'got sum fresh honey.  Be shore an' strain th' comb out'a it', tho, as thet comb just don't go very well in icin'.

This is really no scarier than many captions I find in vintage cookbooks...

Honey Bee Icing
1 cup sugar
3/4 cup marshmallow - chopped (or use minis)
1 egg white - stiff beaten
1/2 tsp. vanilla
1/2 cup honey
1/3 cup water
1/8 tsp. salt
Combine together sugar, water, and salt - place on stove.  Boil to about 238 degrees (soft ball) and add marshmallows.  Beat and pour into beaten egg white very slowly.  Add vanilla and beat until thick and creamy.  Very good on most kinds of cake.

I like most kinds of cake, too! I am neck deep in stacks of cookbooks here as I get ready for 3 different shows this upcoming week (National Library Week) - 2 of which are new shows. I start tomorrow at the Oak Brook Public Library with Preserving Your Family Recipes - a combined scrapbooking and vintage cookbooks program. My garage is filled with treats right now, including Malomars and Googoos for a Nostalgia Foods event Tuesday. I've forgotten what a normal weekend - or week for that matter - looks like! What are you cooking this weekend?

Happy Birthday Owen!

Happy Birthday Owen!  My youngest is 2 years old today. We adopted him when he was three days old, and it has certainly gone quickly since! Yesterday at his day care they made him a crown which he does not like to take off, so we left it on for this picture with big brother Josh.

Readers here may remember that Josh bought the Perfect Brownie pan for himself. Then he wanted the Big Top Cupcake. Clearly, we are watching too much TV, but these seemed fun, and they were! Both bake really well. Here's a photo of the BT Cupcake. I have yet to scoop out the inside and frost the top for Owen. Cakes with fillings are a hot trend right now. I'll put pudding in this one, but that was a huge vintage trend, too. I have lots of photos of how to scoop our angel food cakes in a square shape to add chocolate pudding. Now Wilton and the Big Top have inserts to make shaped fillings. Wilton even has a heart shaped one I want...These remind me of the Tunnel of Fudge, the famous Pillsbury recipe. Before this recipe, Bundt cake pans were about to be discontinued due to lack of sales. Now they are second only to Jello molds. The Tunnel won 2nd place in a 1967 or 1968 Bake Off. I cut and paste this from the Pillsbury site. Enjoy!

INGREDIENTS

Cake

1 3/4 cups sugar

1 3/4 cups margarine or butter, softened

6 eggs

2 cups powdered sugar

2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour

3/4 cup unsweetened cocoa

2 cups chopped walnuts*

Glaze

3/4 cup powdered sugar

1/4 cup unsweetened cocoa

4 to 6 teaspoons milk



DIRECTIONS

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

Peanut Butter Pie

A lovely surprise came to my house yesterday - a box of vintage cookbooks! Ernestine, a reader, sent them to me, and this is a treasure trove indeed - cookbooks and little dessert molds. Thank you, Ernestine! What fun!

I pulled out this one first, as it is hilarious. It is from the Mammoth Cave Wax Museum, though I think it was sold elsewhere, too. It is the second printing, 1969. While it does have some crazy recipes - coon, fried pigs' tail, etc. it has some real gems too.

Peanut Butter Pie
1 cup corn syrup
1 cup sugar
1/2 tsp. vanilla
3 eggs, slightly beaten
1/3 cup creamy peanut butter
Unbaked pie shell

Blend filling ingredients.  Pour into unbaked pie shell. Bake at 400 degrees for 15 inutes. Reduce heat to 350 and bake 30 - 35 minutes longer.  Filling should appear slightly less set in center than around edge.

I read Three Girls and Their Brother by Rebeck this week which was suggested at PLA as an adult book teens may enjoy. It was good, about what happens in a family when some members become famous.

Neiman-Marcus Edible Fresh Flowerpot

This sundae spread is from Better Homes and Gardens Holiday Cook Book, 1959. To make those banana splits, here's the instructions:
For each serving, slice a banana in half lengthwise and turn cut side up.  Top with large scoop of vanilla ice cream, in center, then a scoop of strawberry ice cream on one side, and mint-chocolate chip on the other.
Top vanilla ice cream with marshmallow sauce and broken wlanuts.  Serve with a line-up of Minted Pineapple Sauce, Chocolate Marble Sauce sugared sliced strawberries and Jiffy Caramel Sauce.  Each guest sauces his own sundae, then tops all with whole walnut halves.

That is a pretty gross combination of flavors - Minted Pineapple? Along with strawberry and mint chocolate chip and marshmallow? Wow.

Next to this is advice on making 'Neiman-Marcus Fresh Flowerpot.' In vintage cookbooks, any reference to Neiman-Marcus is akin to advice from on High. It's name dropping of the highest order. Want to make this oh so chic thing?
This is a specialty of N-M's Zodiac Room - each dessert sprouts real flowers! Line bottoms of real red-clay flowerpots with rounds o sponge cake.  Top with several kinds of ice cream, then high meringue; brown a few minutes in a very hot oven.  Poke two soda straws in each, as channels for flower stems.  Insert flower in each straw.

And then do what? Very odd. Why the meringue? I've seen cupcakes in various ways in flowerpots, but this? Well, if they do it at 'N-M' it must be fabulous, right?

These are cakes from both Easter parties we went to Sunday. The lamb cake is from my Mother's mold. My sister-in-law always makes a fabulous, perfect one. I used to make a version with no head, or at least a separated one. The bunny cake was made by my Mother In Law and my husband's older sister. They made it to celebrate Owen's birthday, which is this Friday. These are both fabulous! They were tasty too. Of course I had to same both!

Purple Prune Whip

Prune Whip, anyone? I thought if I used the recipe for Baked Prune Whip from my first vintage cookbook - Square Meals by Jan and Michael Stern (a modern cookbook about vintage cookbooks, the one that got me started), I'd be safe. My Mom found steamed prunes in syrup at the store, and I chopped them and baked them according to the recipe. When I was finished, it was white with brown chunks, so I dyed it purple. The next day, it was deflated, and a few folks from my family said it tasted pretty good, except for the odd chunks of prunes here and there. Perhaps it should have been strained? I don't know - and I'm not making this one again. It was odd enough to be dealing with pitting them, chopping that sticky mess, and the color...

From Square Meals:  "Baked Prune Whip is an old-fashioned American dessert that appears in every pre-1950's cookbook (no kidding), but has nearly vanished since then.  It is souffle-light, and as James Beard says in American Cookery, 'nostalgic to a point.'"
Ok. Nostalgic, but not in modern recipes. A memory food, but perhaps not one that lives up to that memory for today's eaters.

1 1/3 cups pitted prunes
1/3 cup water
1/3 cup sugar
1 tsp. lemon jujice
1 tsp. vanilla extract
6 egg whites
1/4 tsp. cream of tartar
Preheat oven to 350F. Simmer prunes in water for 10 minutes, stirring constantly, until prunes are soft.  Drain, chop prunes very fine, and combine in saucepan with sugar. (Since I bought steamed, I drained the jar, pitted them, and chopped them.) Heat until sugar dissolves.  Add lemon juice and vanilla.  Beat egg whites until frothy, add cream of tartar, and beat until stiff.  Fold prunes as gently and quickly as possible into egg whites. Pour into buttered and sugared 2-quart baking dish.  Bake 30 minutes, or until golden brown. Serve immediately with heavy cream, or let prune whip deflate, refrigerate, and serve cold with whipped cream. Serves 4.

We served it deflated, and I don't think whipped cream would have helped...

Molly MacRae Monday: Pun with Food

It's the first Monday of April, and that means we have the always funny and multi-talented Molly MacRae guest blogging. Tomorrow I'll write about the purple Prune Whip my family - er - enjoyed isn't the right word - ate yesterday. -Amy

There’s something fun going on with food at the University of Illinois tomorrow. The 2010 Edible Book Festival is being held at the University YMCA and my co-worker Karin and I plan to be there. It’s a perfect event for bibliophiles who love to cook.


The festival is held annually on or around April 1st to commemorate the birthday of French gastronome Jean-Anthelme Brillat-Savarin (1755-1826) and to celebrate the book arts. Participants create “edible book” entries either in the shape of books (or scrolls or tablets), inspired by favorite stories, or (my favorite) involving puns on famous titles. Entries are judged in various categories – Highest Literary Merit, Best Visual Presentation, Most Appetizing, etc. – and then eaten.

Karin and I are each entering two “books” this year. I can’t tell you what they are, though, because it’s a secret. But here’s a picture of the book I entered in 2008. It actually won second prize for Literary Merit.

Can you guess the title? The components are a piece of Swiss chard and a delicious chili cheese scone. The title: The Chard in the Scone. (The Sword in the Stone by T.H. White)

My entries this year will be just as bad in terms of groans. I’ll give you a hint – one of them involves a croquette and the other an artichoke. Unless I decide to go with the bottle of rum. Or the au gratin. The crêpes? I don’t know, I don’t know. So many puns, so little thyme . . .

The University of Illinois Edible Book Festival is part the International Edible Book Festival, a global event that has been celebrated since 2000 in various parts of the world including Australia, Brazil, Canada, England, France, Germany, Hong Kong, India, Ireland, Italy, Japan, Luxembourg, Mexico, Morocco, The Netherlands, New Zealand, and Russia. Check out the official website at www.books2eat.com

Happy Easter Ice Cream Cake

Happy Easter! This cake is from the Farm Journal Country Cookbook, 1959. It's pretty easy, take a store bought angel food cake and spread layers of ice cream in between. Here's the recipe for making frosting to go with. I love the colored almonds like easter eggs on this.

1 qt. ice cream
2 c. heavy cream
1 tblsp. sugar
1 tsp. vanilla
1 can or box flaked or shredded coconut
Cut cake lengthwise into three layers. Spread ice cream between layers.
Place cake in freezer to harden.
Whip cream; add sugar and vanilla; use to frost top and sides of cake. Cover with coconut; and return to freezer until whipped cream is hard.  Wrap in freezer paper; freeze.  To serve, slice without thawing.  Serve at once. Makes 16 - 20 servings.

I made the prune whip, and didn't like the color - so I dyed it purple. I'll likely write about that later this week with pictures. Just in case, I made a few quick dyed pink refrigerator cakes as my family always likes those. I picked up an Italian cheese pie with real flowers and little bunny cakes too at my favorite Italian grocery store, Caputo's. We're going to both families today to celebrate the day.

Enjoy your day!

Easter Bonnet Cookies and Basket Desserts

These cute Easter desserts are from Better Homes and Gardens Holiday Cook Book, 1959.
The top ones in the photo is Easter Basket Desserts, and the photo caption is: Show-off meringue shells star ice cream trio, fruit topper. There's little fixing to Easter Basket Desserts.  Shells are make-aheads.  At last minute, heap with ice cream.  Jiffy toppers - frozen strawberries or raspberries.

You are supposed to scoop and freeze little ice cream balls ahead of time. Then to make the Meringue Shells:
Beat 3 egg whites, 1 tsp. vanilla, 1/4 tsp. cream of tartar, dash salt till frothy.  Gradually add 1 cup sugar, beating till stiff and sugar dissolves.  Cover cooky sheet with plain paper.  Using a pastry bag with no. 7 star tube, make 5 large individual shells on the paper.  Bake at 275F for 1 hour.  Turn off heat and let shells dry in oven (door closed) 1 1/2 hours.

The cookies are easier.  Here's that caption: Easter-bonnet cookies -
Start with sugar cookies from our recipe, or use big ones from a package.  To change the 'frills upon it,' vary color of coconut trim and frosting bows, ribbons.

Cute. So you can do these with sliced Pillsbury sugar cookie rolls from the store.
Then:
Drop marshmallows in hot milk to soften outside.  Then roll each in tinted coconut to cover sides and one end.  Don't cover other end of marshmallow - the sticky surface helps it cling to cooky.  Place coconut-trimmed marshmallows, sticky side down, in center of the cookies, for crowns. 
Hatband and bow are confectioners' sugar icing - tinted if you like. Tuck a fresh mint-sprig feather in the hatband before the icing sets.

I'll be making Prune Whip today and dyeing eggs with my boys. Yes - Prune Whip. My Mother has been talking about her memories of it while eating at Stouffer's downtown and I promised to try and make it. Ick. We'll be serving it at Easter. I'll take pictures...

Easter Family Dessert Time

This is Citrus Shortcake from the Easter Family Dessert Time menu from the 1960's Complete Holiday Cookbook. There is also a menu for Festive Easter Dinner, Cold Easter Supper, Dressed Up Easter Monday Supper. Easter Egg Hunt Refreshment and Easter Sunday Dinner. Everyone have all those planned? Help.

Speaking of Help - I did a presentation on Southern Vintage Treats at the delightful Clarendon Hills PL last night based on their Big Read of The Help. It was lots of fun - people were really delighted that I had Moon Pies. More people up North here should know about those!

Citrus Shortcake:
1 package white cake mix
1 tablespoon orange rind
7 or 8 oranges, peeled and sectioned
1/2 cup flaked coconut
1/4 cup sliced maraschino cherries
1 tsp. sugar
2 cups heavy cream, whipped
Prepare cake batter as directed; fold in orange rind.  Pour batter equally into two 9-inch round layer pans.  Bake according to package directions.  Section oranges into bowl, saving all juice.  Add coconut and cherries; sprinkle with sugar.  Place 1 cake layer on serving plate.  Drain juice from orange mixture over cake layer.  Spread half the whipped cream over cake layer.  Spoon on enough fruit to cover, about 1 cup.  Top with second layer.  Spread with cream; spoon remaining fruit over top.  Let stand in refrigerator about 1 hour before serving.

Fondant Easter Eggs

This photo is of fondant easter eggs, with piped frosting on a bed of spun sugar. It is from the Southern Living Holiday book, late 1960's. I love the wooden chicken.

This is a heck of a lot of work, and the recipe for the Spun Sugar is included, but since I'm not ready to point out the HALF PAGE of directions for that, you're not getting it. Here's the No-Cook Fondant eggs:
1/3 c. margarine
1/3 c. light corn syrup
1 tsp. vanilla
1/2 tsp. salt
1 lb. confectioners' sugar, sifted
Blend the margarine, corn syrup, vanilla and salt in a large mixing bowl.  Add the confectioners' sugar all at once and mix with a spoon, then knead with hands.  Turn out onto a board and continue kneading until mixture is well blended and smooth.  Store in refrigerator and shape as desired.  1 1/3 pounds.

This sounds like a fun activity with kids, though.

Tonight I will be talking about Vintage Southern Treats at the Clarendon Hills PL, as part of their Big Read program about The Help. I won't be serving chocolate pie - as there is a very scary one in the book, but I will be serving mini pecan pies, coconut petit fours, caramel cake, and moon pies. This is going to be a fun one!