PEACH FLUMMERY PIE

Flummeries were popular desserts in the 1890s.  Some featured sweetened flavored gelatin thus how this pie got it's name.

2 cups sliced fresh peaches
1 envelope unflavored gelatin
1/3 cup very hot water
dash of salt
1/2 cup heavy cream
3/4 cup sugar
1/4 cup cold water
1 tbs. lemon juice
2 egg whites
baked pie shell

Sprinkle the peaches with sugar and allow to stand 30 minutes.  Soften gelatin in the cold water; add the very hot water and stir until dissolved; cool. Mix the sugared fruit, dissolved gelatin, lemon juice and the salt.  Whip the cream until stiff.  Whip the egg whites until stiff.  Fold the egg whites and then the whipped cream into the fruit-gelatin mixture.  Turn mixture into the baked pie shell.  Chill until the filling sets; before serving garnish with extra fruit if desired.

file photo for reference only

1970s BISQUICK APPLE PANCAKES AND CIDER SYRUP

This is a recipe I got on a Bisquick flyer in 1971 so it is older than my two youngest children.

2 cups Bisquick baking mix
1/2 tsp cinnamon
1 egg
1 1/3 cup milk
3/4 cup grated apple

Beat the baking mix, cinnamon, egg, and milk with a rotary beater until smooth (Remember the hand held rotary beaters?  Being a leftie, I hated them; they were hard to use!)  Fold in the apple.

Heat a griddle or skillet to hot (grease if necessary) and pour batter by 1/4 cupfuls onto the hot griddle.  Cook until bubbles appear.  Turn and cook on other side until golden brown.  Serve with whipped butter and warm maple or cider (recipe below) syrup.

This makes about 18 pancakes.

Cider Syrup:
1 cup sugar
2 tbsp cornstarch
1/2 tsp pumpkin pie spice
2 cups apple cider
2 tbsp lemon juice
1/4 cup butter

In a saucepan, combine the sugar, cornstarch and pumpkin pie spice until well blended.  Stir in the cider and juice while stirring.  Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.  Remove from the heat and blend in the butter.

1967 CHICKEN CACCIATORE

For those who don't know: Sauternes is a French dessert wine with a wonderfully sweet and luxurious taste. 


This is from a 1967 Cooking With HERBS and SPICES booklet put out by Better Homes and Gardens