Volcano Rendezvous

1920-1930 :: Black Bottom Pie

Ingredients

3/4 Cup of sugar

2 Tablespoons of Flour

2 Squares of unsweetened chocolate

1 1/3 Cup of milk

3 Eggs

1 Teaspoon of vanilla

1 Baked pie shell

Whipped cream

Preparations

Mix three-quarters of a cupful of sugar with two tablespoonfuls of sifted flour, and two squares of grated unsweetened chocolate, add slowly to the mixture, stirring constantly, one and a third cupfuls of scalded milk, and when it is well mixed, add the beaten yolks of two eggs, and one whole egg. Add to the mixture, one teaspoonful of vanilla, place in a double-boiler and stir over a slow fire, until the mixture is thick and smooth, pour into a baked pie shell, cover with whipped cream, cover all over with a thick meringue, run into the oven and brown quickly.” 

Source: “Practical Recipes,” Los Angeles Times, November 22, 1929 (p. A9), Mrs. J. R., Alhambra Cal. 

1910-1920 :: CABBAGE, PEANUT AND APPLE SALAD

Mix ingredients and serve with French dressing. This salad looks very appetizing when served in cups made of hollowed out red apples, the pulp removed being used in the salad.

Source: FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM BY C. HOUSTON GOUDISS

1910-1920 :: Jellied Cucumber

Ingredients

1 cucumber

1 teaspoon gelatin

A few grains of cayenne

Preparation

Pare and slice cucumbers and cook in water to cover until tender. Drain, season with salt, a few grains of cayenne, and to one cup of the cooked cucumber add a level teaspoon of gelatin dissolved in a spoonful of cold water. Stir the soaked gelatin in while the cucumber is hot. Set into a cold place to chill and become firm. If a large mold is used break up roughly into pieces, if small molds are taken then unmold onto lettuce leaves and serve with mayonnaise

Source: Good Things to Eat As Suggested by Rufus by Rufus Estes

(NB: Rufus Estes was a freed slave who spent his later years selling his recipes: “I was born in Murray County, Tennessee, in 1857, a slave. I was given the name of my master, J. D. Estes, who owned my mother’s family … After the war broke out all the male slaves in the neighbourhood for miles around ran off to join the “Yankees”. That left us little folks to bear the burdens.”

1900-1910 :: Halibut a la Delmonico

Ingredients

2 cupfuls of cooked fish

1/2 cupful of mashed potato

3 tablespoonfuls of butter

1 tablespoonful of cornstarch

2 cupfuls of cream or milk 

Yolks of two eggs

 1 tablespoonful of Parmesan cheese 

Salt and pepper to taste. 

 

Preparation

 

Beat the potato until light and creamy, with the yolk of one egg. Melt two tablespoonfuls of butter, add the cornstarch, stir until smooth. Add the cream, stir until the sauce thickens, take from the fire, add the remaining Qgg yolk, fish and seasoning. Fill a greased baking dish with alternate layers of potato and fish. Cover the top with bread crumbs mixed with the cheese and the remaining tablespoonful of butter, melted. Cook for twenty minutes in a quick oven.

Source: The Enterprising Housekeeper (look, there she is ^ she’s so enterprising)

1910-1920 :: Lobster Newburg

Serves 6

Ingredients

• three 1 1/2-pound live lobsters (or 2 1/2 cups canned frozen lobster meat)
• 1/2 stick (1/4 cup) unsalted butter
• 2 tablespoons plus 1 teaspoon medium-dry Sherry
• 3 tablespoons plus 1 teaspoon brandy
• 1 1/2 cups heavy cream
• 1/4 teaspoon freshly grated nutmeg
• cayenne to taste
• 4 large egg yolks, beaten well
• toast points as an accompaniment

Preparation

Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.

In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.

(Source: epicurious.com)

1920-1930 :: The French 75 

Ingredients

1920-1930 :: The Bacardi Cocktail

1920-1930 :: Gougeres

More information on these *amazing* appetizers can be found at the Dish Magazine website. 

Says Dish writer Kara Scharer, “Gougères are a savory pâte à choux. They are easy to make and widely popular – I have never had any left after a party!”

Ingredients

• 1 cup water
• 1/3 cup butter
• 1 cup flour
• 1 tsp. salt
• 4 eggs
• 1 cup cheese (use either gruyere or Swiss) grated
• 1 small onion - diced finely
• green olives - (I use Manzanilla olives)

Directions

1. Preheat oven to 400 degrees.
2. Heat water and butter to a rolling boil in a medium size saucepan.
3. Stir in flour and salt.
4. Stir hard over low heat, about 1 minute or until the mixture forms a ball.
5. Remove from heat.
6. Beat in eggs until smooth.
7. Stir in cheese and onion.
8. Drop rounded teaspoons full of dough on greased cookie sheet.
9. Place 1 olive on each gougère.
10. Bake until puffed and golden about 20 minutes.
11. Makes about 4 dozen.

1920-1930 :: Bacon Salad

Ingredients

• 1/2 pound bacon
• 2 teaspoons brown sugar
• few grains pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon mustard
• 4 tablespoons vinegar
• lettuce

Instructions

1. Cut bacon in tiny squares or force through food chopper, and cook until crisp.
2. Reserve both bacon fat and dice.
3. Mix brown sugar, pepper, paprika, mustard.
4. Add vinegar; stir until smooth.
5. Add to 1/2 cup of the bacon fat and bring to boiling point.
6. Sprinkle lettuce with the dice of cooked bacon and just before serving pour dressing over or pass it at the table.

(Source: vintagerecipes.net)

1920-1930 :: Green Pepper farcis fromage à la Cream

Ingredients

• 1 washed green pepper
• a fresh cream cheese
• walnuts
• pimento
• fresh lettuce leaves
• French dressing

Instructions

1. Have the green pepper scooped out so the seeds are all removed.
2. Mix the creamcheese with fine chopped walnuts and pieces of pimento cut into small squares, fill into the pepper, so it is well packed, set on ice till chilled an hour or so.
3. When ready to serve, cut into slices with a sharp knife, arrange onto fresh lettuce leaves, pour over French dressing and serve.