Sunday, February 10, 2013

Spanish Omelet II

In a chopping bowl place two nice large ripe tomatoes, first peeling them; one large or two medium-sized white Texas onions, two sprigs of parsley, and one large green-bell pepper, first removing most of its seeds. 

Chop these ingredients well together quite fine, turn them into a saucepan and let them cook over rather a brisk heat until quite soft. Put no water in this mixture. Add a tablespoon of olive oil or of butter before it begins to cook and season well with salt and red pepper.

Make the omelet the same as the plain one, but use water instead of milk in mixing it, and only use two tablespoons of water for the six eggs required.

After the eggs are sufficiently beaten, mixed, and in the pan over the fire, and when the edges begin to stiffen, cover the surface of the omelet to within an inch of the edge with the cooked vegetables. Fold the omelet quickly and turn it on a hot platter.

Pour around it all the vegetables left in the pan and serve.

Also see Spanish Omelet 

Sunday, January 13, 2013

Sticky Cinnamon Buns

From  "Mrs. Wilson's Cook Book, Numerous New Recipes Based on Present Economic Condition", by Mrs. Mary A. Wilson, 1920.

Scald one cup of milk and then place:

  • Four tablespoonfuls of shortening
  • One-half cupful of sugar
  • One teaspoonful of salt
in the mixing bowl, and pour over it the scalded milk. Stir to thoroughly mix and then cool to 80 degrees Fahrenheit.

Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls of flour and work to a smooth dough. Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening. Cover and let rise three and one-half hours.

Now pull the sides of the dough into the centre and punch down, turning the dough over. Let rise again for one hour, then turn on a moulding board and divide the dough in half. Knead each piece into a ball. Cover and let rise or spring for ten minutes. Now roll out one-quarter inch thick, using a rolling pin. Brush with melted shortening and sprinkle well with brown sugar, using [pg 21] about one cupful. Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour. Then bake in a moderate oven for forty minutes.

To prepare the pan for the cinnamon buns:

Grease the pan very thickly with shortening and then spread one cupful brown sugar and one-half cupful of currants or small seedless raisins evenly over the bottom of the pan. Place buns in pan and let rise for one hour in a warm place, then bake in a moderate oven for thirty-five minutes.

Now for the trick. When the buns are baked, brush the pastry board with shortening, then place

Two tablespoonfuls of brown sugar,
One tablespoonful of water

in a saucepan, mix thoroughly, and then bring to a boil. Now, just as soon as the buns are baked, turn from the pan at once and brush well with the prepared syrup, brushing the bottom with the syrup, as brushing the candied part of the buns prevents it from hardening. Let cool and then use.

Monday, December 17, 2012

New York Style Eggs

From the "Civic League Cook Book", 1913. This is a baked egg casserole dish.

Boil six eggs half an hour. Drop them into cold 
water; shell and quarter them and lay them in a buttered baking dish. 
Make a white sauce of one pint of hot milk with butter, and flour enough
 to thicken. Season and stir until smooth.

Chop two large boiled onions, add to the sauce and pour over the eggs, sprinkle the top with cracker crumbs, dots of butter and two tablespoons of grated cheese.

Bake until a nice brown and serve immediately.

Friday, November 16, 2012

Old-Fashioned Buckwheat Griddle Cakes

To bring the true nut flavor from the buckwheat we must go back to old-fashioned method of setting the buckwheat to rise overnight. Don't you remember the brownstone crock that was kept in the pantry and each time it was left with just enough of the mixture to start a new batter? The buckwheat would be prepared each night just before bedtime, and in the morning a cup of warm water was added, together with a couple of tablespoonfuls of syrup. The mixture was beaten and then the griddle was put on to heat. Sometimes it was a soapstone or a heavy iron griddle. When well heated it was rubbed with a piece of cut turnip or potato. The batter was poured on in large platter-sized cakes and then as quickly as they browned they were dexteriously turned to brown again.

To make perfect buckwheat cakes you must first of all obtain a stone-ground flour, and then it must be blended in proportion. Good, lively yeast is added, and if milk is used for the mixing it must be scalded and then cooled before using. To prepare the flour for the mixing:
  • Three pounds of buckwheat flour,
  • One and one-half pounds of wheat flour,
  • One pound of corn flour,
  • One ounce of salt,
  • One-half ounce of baking soda.
Sift twice to thoroughly mix and then place in a dry container and the flour is then ready to use.

Thursday, November 15, 2012


Place the popover pan in the oven to heat. When hot start to mix the batter. Place in a measuring cup one egg, then fill with milk. Pour into a mixing bowl and then add

  • One cup of sifted flour,
  • One teaspoon of sugar,
  • One-half teaspoon of salt.

Beat with egg-beater until the mixture is a mass of bubbles on top, when the egg-beater is removed. This usually takes about five minutes.

Now grease the hot popover pan well and fill one-half full with the batter. Place in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after you put the popovers in. Opening the door before this period of time elapses prevents the mixture from springing or popping.

After twenty minutes turn down the heat to moderate oven to prevent burning and to dry out the centers.

Wednesday, November 14, 2012

Mrs. Wilson's Corn Muffins

From "Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions", 1920.

Place in a mixing bowl:
  • Three-quarters cup cornmeal,
  • One and one-quarter cups flour,
  • One teaspoon salt,
  • Two level tablespoons baking powder,
  • Two tablespoons shortening,
  • Four tablespoons syrup,
  • One and one-quarter cups of water.
Beat to mix and bake in well-greased iron muffin pans.

Friday, October 19, 2012

Hotel St. Francis Special Waffles

From "The Hotel St. Francis Cook Book", by Victor Hirtzler, Chicago, 1919.

  • One-half pound of flour
  • One teaspoonful of baking powder
  • One spoonful of sugar
  • One ounce of melted butter,
  • One-half pint of milk
  • One pinch of salt
  • Three yolks and three whites of eggs. 

Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well.

Bake in a well-greased hot iron. (If possible use sour milk.)