Recipe Wednesday #46Happy Recipe Wednesday!These are real early-20th century recipes, taken from the

Recipe Wednesday #46Happy 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 Salad1 alligator pear2 slice pineapple (fresh or canned)1 teaspoon salt¼ teaspoon paprika2 tablespoons lemon juice1 teaspoon lime juiceLettucePeel 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 Rice2 cupfuls cooked rice1 ½ cupfuls consomme1 ½ cupfuls tomato soup1 onion1 tablespoonful minced green pepperSeasoning to taste¼ pound sliced baconAdd 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 Biscuit2 cupfuls flour1/3 cupful shortening1 teaspoonful saltMilk and waterSift 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 Roll1 ½ pound top round steak1 ½ teaspoons salt¼ teaspoon white pepper2 tablespoons minced onion¾ cup bread crumbs1 ½ cups strained canned tomatoes2 eggs2 teaspoons minced parsleyTrim 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 powder and ½ 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’ HeartsCarefully 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 egg and sufficient 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 PreserveCut 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 sugar and one 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 Chocolate1 ½ squares chocolate¼ cupful sugar3 cupfuls milkSalt, few grains1 cupful boiling water1 teaspoonful vanillaScald 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 Sauce1 cupful powdered sugar¼ cupful butter2 eggs1/3 cupful top milk or cream2 tablespoons non-alcoholic sherry flavoringCream 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 Cake2 cups flour4 tablespoonful fat1 teaspoonful salt5 teaspoons baking powderMilk5 sour apples¾ cup sugar cinnamonMake 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 Biscuits2 tablespoons grated orange rind4 teaspoons baking powder4 tablespoons shortening2 cups flourMilk½ teaspoon saltOrange juice; loaf sugarMix 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 EclairsPut one-half cupful of butter and one 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 vanilla and two teaspoonfuls of confectioners’ sugar. Slit the side of the eclairs, fill with whipped cream and serve.Baking Powder Biscuit2 cups flour4 teaspoons baking powder1 teaspoon salt2 tablespoons shortening¾ 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 BiscuitUse 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 Buns1 cup sugar4 ½ cups flour1 teaspoonful salt8 teaspoons baking powder4 tablespoons shortening2 eggs1 cup water4 teaspoons cinnamon8 tablespoons seeded raisinsSift 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 Patreon and Ko-Fi ] And join us on Discord for fun conversation! I also have an Etsy with up-cycled nerdy crafts -- source link

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