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Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 2:28pm

Recipes made during the Depression!

MEATS

Boiled Finnan Haddie

2 pounds finnan haddie
butter
parsley
lemon juice

Free fish from bones if necessary. Soak in tepid water one hour, to freshen. Drain. Add fresh water, put on fire and bring to boil. Drain. Place in broiler on a well greased rack. Have broiler hot, then reduce the heat. Baste frequently. with melted butter. Cook about 30 minutes, depending upon the thickness of haddie. Turn during cooking. Serve on a hot platter with butter in which was used in basting. Add more if necessary. Sprinkle with finely chopped parsley. Pass lemon juice.

Meatless Loaf

1 cup rice
1 cup peanuts crushed
1 cup cottage cheese
1 egg
1 tablespoon oil
1 teaspoon salt

Combine all the ingredients together. bake in a loaf pan for 30 minutes or until loaf is good and set.

Stuffed Turbans of Fish

6 long fish fillets
2 slices bacon
1/8 teaspoon pepper
1 teaspoon salt
2/3 cup white bread crumbs
2/3 cup corn meal crumbs
1/3 cup hot milk

Minced bacon and fry until delicate brown. Add salt, pepper, crumbs, milk, and stir until well mixed. Fit fillets into greased muffin rings and arrange in a greased pan. Sprinkle with salt. Fill centers with stuffing, cover with greased paper and bake in moderate oven, 350/o for 20 minutes. Dot with bits of butter and continue baking until delicately browned. This recipe was intended to be used for the inexpensive frozen fish fillets that are frequently offered for sale.

Swiss Loaf

2 lbs. round steak, ground
1 cup bread crumbs, moisten with milk
2 eggs
1 onion
1 mango, chopped fine
1 quart tomatoes

Mix all ingredients together. Shape into a loaf. Bake slowly in Medium hot oven for 2 hours

Baby Porcupines

1 pound ground round steak
1 cup bread crumbs
1 egg
4 tablespoons chopped onions
2 tablespoons chopped green peppers
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup raw rice
1 cup tomato soup or tomato puree
2 cups water

Mix all but last 3 ingredients. Shape into small balls and roll in the uncooked rice, Heat tomato soup and water in heavy pan with a tight fitting cover. {Dutch oven is the best} for this. Place balls in the tomato mixture cover and cook slowly 45 minutes or until meat is tender and the rice is done.

Flapper Jacks with Meat filling

2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups milk
1 egg beaten
2 Tablespoons melted butter
1/2cup grated cheese
shortening

Mix, sift dry ingredients. Add milk, egg, butter. Mix well. Melt enough shortening in skillet to cover the bottom Make 6 thin pancakes about 5 inches across. brown on both sides. Put meat filling in the center of each, and wrap into rolls. Sprinkle with cheese, put in hot oven 400 degrees F; just until cheese melts

Meat filling

3 tablespoons shortening
1 tablespoon flour
1 cup milk or stock
1 1/2 cups chopped veal or chicken
1/2 cup diced celery
1/2 teaspoon salt, .
1/4 teaspoon paprika

Blend shortening with flour and add milk. Stir to keep smooth. Add meat, and celery and cook slowly until celery is tender.Add salt and paprika.

Veal Balls with Lemon Gravy

1 pound of ground veal
2 slices bread, moistened with milk
2 eggs
some salt and pepper
small soup bone
2 bay leaves
1 small onion
1/2 lemon sliced

Cover soup bone with plenty water, add bay leaves,onion, and boil for 2 hours. Prepare veal, moistened bread, eggs,salt and pepper. Make into balls. Add these to soup and cook for 1 hour. Thicken the gravy with flour and add slices of lemon. Serve the balls covered with gravy and garnish with parsley.

Braised Tongue This one sounds a little grose... :P I’m sure they enjoyed it though... :)

1 fresh beef tongue
1 carrot
1 onion
1 potato
1 turnip
2 tablespoons flour
Sprig of parsley
2 bay leaves
1 tablespoon worchestershire sauce
2 tablespoons butter
Stalk of celery
1 quart of stock or water in which tongue was boiled
salt and pepper

Boil tongue 2 hours, Then take out and skin the tongue Place butter in baking pan, brown, add flour, mix well, add stock then add the vegetables, which should be chopped rather fine, Then all other ingredients. Stir until it boils, Then place tongue in the pan, cover and bake 2 hours basting often. If necessary add more water. When done pour gravy around the tongue and serve.

Enjoy! :)

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 2:42pm

Recipes handed down, made during the Depression.

BREADS

Mother always made delicious home made noodles and dumplings.

Mother’s Dumpling Recipe

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 to 1 cup milk
2 quarts broth or more

Sift flour, salt, and baking powder together. Add shortening, then milk until thick batter is obtained. Drop by teaspoonfuls in boiling broth cover and cook covered 10 minutes. {Broth should be boiling slow all the time while cooking} do not lift the lid while cooking.

Mother’s Home Made Noodles

1 cup, plus 1 rounded tablespoon flour
2 tablespoons milk
1 egg, plus 1 yoke
1/2 teaspoon salt
Broth from, chicken or other

On a bread board or in a large bowl, make a mound of the flour with a hollow in the middle. Beat milk, eggs, and salt together with a fork. Place in the hollow spot. Mix together from the outside in toward the center until you have a stiff dough. Let set for 5 minutes or so, no longer than 10 minutes, then roll out in two batches, as thin as you can. Keep flouring the dough as needed to keep dough from sticking to rolling pin. Roll up very tightly. Slice the rolled dough into thin strips. Separate at once and hang over a broomstick, or spread out on a table. Let dry 2 hours. Ten minutes before serving, drop into gently boiling broth, stirring constantly so that the noodles do not stick together. Noodles will be ready to serve when no longer doughy the clinging flour on the noodles will thicken the broth.

Poor Man’s Bread

1 cup flour
1 teaspoon baking powder
Water

Stir in enough water to make a batter and pour into greased skillet.{ use a cast iron skillet. Fry until brown on each side like a pancake. Taste great with homemade butter and jam.

Hominy Corn Bread

1 cup hominy
1 tablespoon shortening, melted
2 eggs, beaten
1 cup milk
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon baking powder

Combine hominy, shortening, eggs, and milk. Add cornmeal, salt and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desired. Pour into large well oiled pan and bake at 425/o for 35 minutes or until a deep golden brown.

Quick, Muffins

1/2 cups of flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons sugar
1 egg
1/2 cup milk
1/4 cup of butter or butter substitute

Mix into a bowl the flour, and baking powder, salt, sugar and egg. Add milk, pour gradually into the bowl with other ingredients, beating with a fork as it is added. When the mixture is smooth, add butter or butter substitute melted. Beat until the dough is smooth and creamy; this takes but a moment. Grease the tins and only fill them half with the batter.Place in hot oven 400 degrees F. Bake 25 Min.

Home Made Rolls

3 cups scalded milk
4 tablespoons butter
3 tablespoons sugar
1 teaspoons salt
8 cups sifted flour
1 cake yeast foam dissolved in
1/4 cup lukewarm water

Pour scalded milk over sugar, salt and butter. When lukewarm beat in 4 cups flour. Mix well and add the dissolved yeast foam. Cover closely and let rise in a warm place. When light add enough flour to knead. {4 cups.} Cover, let rise until light. Roll out to 1/2 inch thickness. Shape with biscuit cutter. Brush each piece with melted butter, crease through the center, fold over and press the edges together. Place in buttered pan 1 inch apart, and let rise until very light. Then bake in a brisk oven 15 minutes. { I used 400/o oven to bake them. }

Sweet milk Doughnuts

2 tablespoons fat
1 cup sugar
1 egg
1 cup sweet milk
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon or nutmeg
3 to 4 cups of flour { just enough to make a soft dough }

Cream fat,add sugar, add milk and well beaten egg. Add 3 cups flour mixed and sifted with dry ingredients, then enough more flour to make dough just stiff enough to roll. With knife, toss about1/3 of dough onto a floured board, knead slightly to make smooth. Roll to thickness of about 1/4 inch. Use flour spatula freely to prevent dough from sticking to board. Cut with floured doughnut cutter. Fry in deep fat about 2 minutes. They should come quickly to the top. Brown on one side, turn and brown on the other side. Turn but once. Drain over fat and then on absorbent paper. When partly cool, or just before serving, sprinkle with powder sugar, or frost with favorite frosting.

Dried Fruit and Soda Bread

3 cups all-purpose flour
6 ounces or 1 1/3 cups dried mixed fruit bits chopped
1 cup quick-cooking oats
1/3cup sugar
2 teaspoons baking soda
1 teaspoon salt
1 egg beaten
1/4 cup unsalted butter or margarine, melted
1 1/3 cups buttermilk

Combine flour, fruit, oats, sugar, baking soda and salt in a large bowl. Make well in the center, in a small bowl, beat together egg, butter, and buttermilk. Add to well and stir just until dry ingredients are moistened. Do not over stir. Mixture should be lumpy. Turn dough into greased 2-quart oval baking dish. Bake 400/o in oven for 30 minutes or until golden brown and the loaf sounds hollow when tapped with finger. Serve immediately or cool completely. Store at room temperature in a tightly sealed container until ready to serve. Can be stored up to 1 week.

Enjoy! :)