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.

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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

WHITE VELVET CAKE AND TOPPING

This is an old 1950-60s recipe from my hometown in Southern Indiana.  After a local resident called this recipe in to a local radio show, she was so inundated with requests for the recipe that she sent it to the newspaper to share it with everyone.

1/2 cup shortening
1 1/2 cups sugar
1/4 tsp almond extract
1 1/2 tsp vanilla extract
3 egg whites, do not beat
2 1/2 cups cake flour
1 tsp salt
1 tbs double acting baking powder
1 cup milk

Cream the shortening and sugar together; add almond extract, vanilla extract, and egg whites.  Beat by hand (DO NOT USE ELECTRIC MIXER) for about 4 to 5 minutes. 

Sift the flour, salt, and baking powder together into the egg mixture; add milk and beat for 2 minutes on the medium speed of an electric mixer. 

Pour the batter into 2-8-inch round cake pans and bake in a moderate 350 degree oven for 30 minutes.

TOPPING:
3 tbs flour
pinch of salt
1 cup milk

Cook and set aside until cool.  Cream 1 cup shortening and 1 cup sugar.  Add 1 tsp vanilla.  Add a little at a time to the cooled mixture.  Beat, beat, beat, at least 20 minutes with a mixer.

Note:  This recipe does not mention preparing the cake pans.  They should be greased and lightly dusted.

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PICKLED CARROTS

This recipe is from an August 1948 The Farm Wife and Home page from a now defunct Southern Indiana Farm Publication.

1 quart vinegar
1 tablespoon each of whole cloves, allspice, and mace
1 quart sugar
1 stick of cinnamon
carrots

Boil the carrots until the skins slip easily.  Remove skins and slice or keep whole.  Tie the spices in a bag and bring to a boil in pickling solution.  Pour the boiling solution over carrots and allow to stand overnight.  Bring to boil and boil for 5 minutes.  Remove the spice bag.  Pack carrots into hot sterilized jars to within one-half inch of top.  Seal while hot.

FLEISCHMANN'S CARAMEL PECAN ROLLS - 1963

This is the recipe that came with the 8 cents coupon I posted last week on my Ladybugs Sweet Treats blog.  The coupon expiration date was December 31, 1963 so that gives you some idea how old this recipe is.  I enlarged the picture so you can read the ingredients.  Here are the instructions since I thought they would be too hard to read from a picture.

*To measure flour, dip nested dry measuring cups into flour, level off with straight-edged spatula OR sift if you wish.

In mixing bowl, dissolve yeast in warm water (105 to 155 degrees F.)  Stir in 1/4 cup sugar, salt, 2 tbsp. margarine, egg, and 2 cups of flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle.  Place greased-side-up in greased bowl; cover tightly. Refrigerate overnight or up to 4 or 5 days.

Combine melted margarine, brown sugar, corn syrup and pecan halves.  Pour into greased oblong pan, 13x9 1/2x2".  Combine 1/2 cup sugar and cinnamon.  On floured board, roll dough into 15x9" oblong.  Spread with melted margarine and sprinkle with sugar-cinnamon mixture.  Roll up tightly, beginning at wide side.  Seal edge well.  Cut into 1" slices and place in prepared pan. Cover; let rise in warm place (85 degrees) until double, about 1 1/2 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375 degrees (quick mod.). Bake 25 to 30 min. Makes 15 rolls.

GOOD OLD FASHION CREAMY MASHED POTATOES

Approximately 5 lb potatoes
1 cup butter, softened
1 can (12-oz) evaporated milk
salt to taste
pepper to taste

Peel potatoes and cut into large chunks.  Place the potatoes into a large stockpot or Dutch oven and cover with water.  Bring potatoes to a boil, lower heat to medium-high and cook for 20 to 25 minutes or until tender.  Remove from the heat and drain in a large colander.

Place the potatoes back into the pot (or a large bowl if your pot has a nonstick surface) and add the butter.  Mash with a potato masher.  Add the evaporated milk and stir until well combined.  Season with the salt and pepper.

NOTE: I have mashed many potatoes using a potato masher.  These days I usually use my electric hand mixer. The one pictured is like the one I used when I was young.

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OLD LABEL FROM AN OLD ANGEL FOOD CAKE PAN

My dear late mother truly saved everything.  Here is the label from her old aluminum angel food cake pan.  I suppose she saved it for the recipes, an orange chiffon cake and an angel food cake.  I just love finding this old stuff of hers!

The ANGEL FOOD CAKE

1 1/3 cups egg whites

1 1/3 teaspoons cream of tartar

1/4 tsp salt

1 1/2 cups sugar (sifted twice)

1 teaspoon flavoring

1 cup sifted Cake Flour

Preheat oven to 325 degrees (slow moderate)

Sift flour 3 times with 1/2 cup of the sugar.  Beat egg whites until frothy; add salt and cream of tartar, beat again until glossy and just stiff enough to hold a peak. (Overbeating whites results in dry cake.)  Sprinkle 2 tablespoons sugar at  time over surface of whites.  Gently beat and fold in.  Fold in flavoring. Sift 2 tablespoons of flour-sugar mixture at a time over egg-white mixture, folding in gently.  Repeat until all is folded in thoroughly. Cut through batter with spatula to remove air bubbles. Bake in ungreased Angel-Fluff pan 60 to 65 minutes.  Invert pan to cool.

The ORANGE CHIFFON CAKE

(Level measurements throughout!)

Preheat oven to 325 degrees (slow moderate).

Measure and sift together:

2 1/4 cups sifted Cake Flour

1 1/2 cups sugar

3 tsp. double-action baking powder

1 teaspoon salt

Make a well, and add, in order,

1/2 cup cooking oil

5 unbeaten egg yolks

grated rind of 2 oranges (2 tablespoons)

juice of 2 oranges, plus water to make 3/4 cup

Beat with spoon until smooth.

Whip until whites form very stiff peaks

1 cup egg whites (7 or 8)

1/2 teaspoon cream of tartar

Pour egg yolk mixture gradually over whipped egg whites...gently folding, just until blended. 

DO NOT STIR.

Bake in ungreased Angel-Fluff pan 65 to 70 minutes.  Invert pan to cool.



BROKEN GLASS DESSERT

This is a dessert I used to make when my children, now in their forties, were young.  I had forgotten all about this recipe until I ran across it last week.  Now I am going to make it for my grandchildren!

1 pkg (4-serving size) each of orange, lime, & cherry gelatin
4 1/2 cups boiling water, divided
1 1/2 envelopes plain gelatin
1/2 cup cold water
1 cup sugar
1 stick butter
1 cup hot pineapple juice
20 graham crackers, crushed fine
1 pint whipping cream

In separate bowls, dissolve each of the flavored gelatins in 1 1/2 cups hot water; let stand a few minutes; pour into square pans and refrigerate until each is set.  When gelatins are set, continue with the recipe.

Dissolve the plain gelatin in the half cup of cold water; let stand.

Add half the sugar to the pineapple juice and pour over the plain gelatin; allow to cool.

Melt the butter.  Add the remaining half of the sugar to the crushed graham crackers and add to the melted butter; reserve a couple tablespoonsful of the mixture for topping.  Press the remaining crumb mixture onto the bottom of an angel food cake pan (or you may use a 9 x 13-inch pan).

Whip the cream, add the pineapple juice/gelatin mixture and mix well.

Cut the gelatins into small cubes, approximately 1/2-inch; add to the whipped cream mixture.  Spoon mixture into the cake pan over the crumb crust.  Sprinkle with the reserved topping and chill for several hours before cutting to serve.

Personal note: I have always used the oblong pan making mine in the oblong tupperware with the lid.  It is easy to cover and keep in the refrigerator.  However, I am sure the angel food cake pan would make a prettier presentation.

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FROZEN FRUIT SALAD CUBES

This is an old recipe from the 1950s where it was a favorite at Bridge Club parties in Southern Indiana.

1 1-lb. can fruit cocktail
1 3-oz pkg cream cheese
2 tbsp fruit cocktail syrup
1/3 cup all purpose cream, whipped
1/4 cup sugar
1/8 tsp. salt
6 marshmallows, quartered
1 tablespoon lemon juice

Soften cream cheesse and drain fruit cocktail.  Mix cheese, fruit juice and sugar until smooth.  Add marshmallows; fold into fruit cocktail; fold whipped cream into fruit mixture.  Pour into ice cube trays and freeze until firm.  (No stirring needed.) Makes 1 quart.

If you prefer round slices, pack into the fruit cocktail can, cover end with foil and put in freezer until firm.  To serve, open the other end also and with the lid push contents out to slice.

Bits 'O Brickle Ice Cream Pie & Sauce

This is from an advertisement on page 16 of the FAMILY WEEKLY magazine, September 20, 1981 that I just found in one of my late mother's "clipping" boxes.  In case you can't read it, I will retype the recipe below the picture.

Pie:
Prepare 9" graham cracker pie shell
1/2 gal. vanilla ice cream, softened to spoon easily but not melted
One-half 6 oz. bag Bits 'O Brickle

Spoon haf of softened ice cream into prepared pie shell.  Sprinkle 1/2 bag Bits 'O Brickle on top.  Heap with remaining ice cream. Freeze.
Sauce:
1 1/2 cups sugar
1 cup evaporated milk
Remaining 1/2 bag Bits 'O Brickle
1/4 cup butter or margarine
1/4 cup light corn syrup
Dash salt

Combine the sugar, milk, butter or margarine, syrup, and salt.  Bring to a boil over low heat; boil 1 min. Remove from heat and stir in remaining Bits 'O Brickle.  Cool, stirring occasionally.  Chill. To serve: Stir sauce well, then spoon over individual pie wedges.  Serve eight. Remaining sauce may be refrigerated  in a tightly covered container for use as a topping.