Vintage Cookbook: Good Things to Eat (part 5 of 5, pp 207–252, plus back cover)

 Here's the last of Good Things to Eat, the cookbook compiled and published by Domestic Science Class of Peoria Women's Club, bringing to a close what I began sharing in this first post, part 2 here, part 3 here, then part 4 here. 

I hope you can find something useful – or at least entertaining – from within these pages.

as always, click any image to embiggen. if you like what you see, please share

p 207: SALADS –– SALAD DRESSING
Bean Salad; Potato Salad;
German Potato Salad;
Luncheon Salad

p 208: SALADS –– SALAD DRESSING
Radiant Salad;
Molded Carrot Salad;
Green Pepper Salad;
Red Gelatine Salad;
Beet Salad;
Tomato Cream Cheese and Almond Salad

p 209: SALADS –– SALAD DRESSING
Poinsettia Salad; Combination Salad;
Tomatoes Stuffed with Celery and Ham;
Spring Salad; Tomato Salad

p 210: SALADS –– SALAD DRESSING
Tomato Surprise Salad;
Luncheon Salad;
Fruit Salad; Dressing;
Pineapple Salad; Fruit Ring;
Fruit Salad

p 211: SALADS –– SALAD DRESSING
Cucumber and Pineapple Salad;
Golden Glow Salad; Yum Yum Salad;
Christmas Salad; Golden Dressing;
Cranberry Apple Salad

p 212: SALADS –– SALAD DRESSING
White Salad; Dressing;
Nut and Egg Salad;
Crabmeat Salad in Cantaloupe;
Sweet Bread and Cucumber Salad

p 213: SALADS –– SALAD DRESSING
Cottage Cheese Salad;
Apricot Salad;
New Manhattan Salad;
Shrimp in Tomato Aspic

p 214: SALADS –– SALAD DRESSING
Lobster Salad; Dressing;
Salmon Salad; French Dressing;
Chicken Gelatine;
Cheese Salad (1)

p 215: SALADS –– SALAD DRESSING
Frozen Cheese Salad (1);
Frozen Cheese Salad (Frigidaire Recipe);
Cheese Salad (2);
Frozen Cheese Salad (3);
Salad Combinations

p 216: SALADS –– SALAD DRESSING
Cheese Dressing: French Dressing;
Delicious French Dressing;
Sweet French Dressing;
French Salad Dressing;
Glorified French Dressing

p 217: SALADS –– SALAD DRESSING
Boiled Mayonnaise;
Sour Cream Mayonnaise;
Salad Dressing;
Mayonnaise Dressing;
Thousand Island Dressing

p 218: SALADS –– SALAD DRESSING
Fruit Salad Dressing;
Roquefort Cheese Dressing

MY OWN RECIPES

p 221: SANDWICHES
Salad Sandwiches;
Sandwich Filling;
Sandwich Spread;
Sandwich Fillers;
Pastry Sandwiches

p 222: SANDWICHES
Tiger Eye Sandwiches;
Afternoon Tea Sandwich Suggestions;
Sandwich Fillers;Sandwiches

   MY OWN RECIPES

p 225: SAUCES
White Sauce;
Hot Horse Radish Sauce;
Tartar Sauce;
Waffle Sauce Suzette;
Rich Pudding Sauce

p 226: SAUCES
Pudding Sauces;
Sauce for Pudding;
Ice Cream Sauces;
 Chop Suey Sauce; Maple Sauce;
Butterscotch Sauce for Ice Cream;
Chocolate Syrup

MY OWN RECIPES

p 229: SOUPS
Cream Corn Soup;
Turtle Soup; Celery Soup;
Cream of Mushroom Soup

p 230: SOUPS
Split Pea Soup;
Cream of Tomato Soup;
 Vermicelli Soup;
Oxtail Soup;
Farina Dumplings for Soup;
Oat Meal Soup;
Noodles for Soup

p 231: SOUPS
Egg Custard for Soup;
Soup Stock;
Marrow Dumpling Soup;
Egg Dumpling Soup

MY OWN RECIPES

p 235: VEGETABLES
French Fried Asparagus Tips;
Asparagus on Toast;
Asparagus Souffle

p 236: VEGETABLES
Lima Beans with Pimento Cheese;
Quick Home Baked Beans;
Baked Beans;
Brussels Sprouts with Cheese

p 237: VEGETABLES
Brussels Sprouts Au Gratin;
Italian Broccoli and Cauliflower;
Red Cabbage;
Cabbage Cooked with Sour Cream;
Sweetened Boiled Cabbage

p 238: VEGETABLES
Baked Cauliflower;
Carrot Ring (1); Carrot Ring (2);
Carrots and Turnips;
Carrots; Celery Scalloped

p 239: VEGETABLES
Creamed Corn; Corn Pudding;
Corn Ring; Corn Fritters (1);
Corn Fritters (2); Corn Chowder

p 240: VEGETABLES
Corn Patties; 
Escalloped Corn (1);
Escalloped Corn (2);
Baked Cucumbers;
Eggplant Baked

p 241: VEGETABLES
Escalloped Eggplant;
Baked Onions;
French Fried Onions;
Supreme Spanish Onions;
Scalloped Parsnips;
Pea Timbales

p 242: VEGETABLES
Peas with Mint;
Stuffed Green Peppers (1);
Stuffed Green Peppers (2);
Stuffed Peppers;
Stuffed Green Peppers (3)

p 243: VEGETABLES
Potatoes Scalloped with Ham;
Potato and Onion Pie;
Escalloped Potatoes;
O'Brien Au Gratin Potatoes;
Oak Hill Potatoes

p 244: VEGETABLES
Potato Dumplings;
Glazed Sweet Potatoes;
Sweet Potato Croquettes;
French Fried Sweet Potatoes;
Baked Rice; Spinach Souffle (1)

p 245: VEGETABLES
Baked Spinach Puffs;
Spinach for Ring or Baking Dish;
Spinach Souffle (2);
Baked Spinach; Creamed Spinach

p 246: VEGETABLES
Baked Tomatoes; Tomato Cakes;
Stuffed Tomatoes Baked;
Broiled Tomatoes;
Vegetable Souffle

p 249: INVALID COOKERY
Suggestions for Invalid Cookery:
Beef Broth; Beef Tea;
Cream of Wheat Gruel;
Orange Albumin; Egg Nog;
Cream of Spinach Soup

How does one validate this cookery? ;)
Cooking for invalids can be a challenge.

p 250: INVALID COOKERY
Pineappleade; Cocoa;
Scraped Beef; Junket;
Prune Whip;
Pineapple Bavarian;
Mayonnaise

p 251: INVALID COOKERY
Apricot Souffle;
Vegetable Soup (Children);
Bran Muffins (Diabetic)

MY OWN RECIPES

inside back cover:
about those reinforcer eyelets…

back cover: √

I would love to see this cookbook republished, one day, with as much history attached to it as is humanly possible. I'd buy several copies…

Meanwhile, I hope nobody minds that I'm sharing mine with you all, my friends. It could be fun to swap notes on which recipes we've tried and liked best.

Extra-Chocolatey Chocolate Birthday Pound Cake

Now is the season for birthday cakes to start happening almost weekly, each one different, to suit the tastes of the honoree. To start it all off, we got a singularly decadent chocolate pound cake, built around a half pound of rich dark (85% cacao) chocolate from Aldi, and then piled high with a cocoa glaze, drizzled with some thick white chocolate ganache, served with Tillamook vanilla bean ice cream and more dark chocolate ganache (for those who wanted to go to indecent excess).

The original recipe was published in the 1968 edition of Charlotte Erickson's The Freezer Cookbook, which The Bat has been using and abusing (especially for the pound cake recipe) lo, these past 53 years. That recipe, however, calls for sweet cooking chocolate (a.k.a. German chocolate), which, ultimately, makes a less deeply chocolate batter, as it's only 45% cacao.

I misbehave, of course. 

And the over-the-top, chaotic melange of chocolates is  difficult to walk away from. I dare you.

Extra-Chocolatey Chocolate Birthday Pound Cake

Ingredients:
8 ounces extra-dark chocolate, melted slowly in top of double boiler or microwave, stirred well, and allowed to cool to near room temperature

1 cup butter

1/4 cup cooking oil (I use canola)

2 1/2 cups sugar

5 unbeaten eggs

1 teaspoon vanilla

1 teaspoon baking powder

1/2 teaspoon salt

1 cup heavy or whipping cream

1/3 cup milk

3 1/2 cups all-purpose flour

Directions: 
 
Preheat oven to 300º F.

Coat 1 tube pan or 2 loaf pans with grease or butter and line bottom with parchment (you might also wish to dust the sides of the pan with a small amount of cocoa powder, if you find it handy).

In the large bowl of a stand mixer, combine butter and oil, and mix well, until completely softened. Add sugar and beat until light and fluffy (this will take a long time – as much as 10 to 15 minutes at high speed). Don't shortchange this step, or you may get a bottom-heavy cake.

Add eggs, one at a time, mixing well after each one.

Stir in cooled chocolate, vanilla, baking powder and salt, beating well. 

Combine milk and cream, then pour into batter in small portions (about 1/4 cup at a time), alternating with flour, and mixing well after each addition until batter is smooth.

Pour into pan(s), and bake at 300º F for 90 minutes (an hour and a half). Test center of cake with toothpick or cake tester – if it comes out clean, remove from oven and allow to cool in pan for at least 15 minutes, then loosen sides of cake with thin knife. Remove from pan and allow to completely cool.

May be served plain, glazed, frosted, or sprinkled with powdered or decorative sugar.

I started with a basic doughnut glaze

Simple, Hardening Cocoa Powder Glaze (for Doughnuts of Any Size)

Ingredients:

1/4 cup cocoa powder

2 cups confectioner's (powdered) sugar
1/4 cup very hot water (you may wish to add more, or less depending on how fluid you want your glaze)

1/2 teaspoon vanilla

Sift together your cocoa powder and confectioner's sugar. Add in vanilla and 3 Tablespoons nearly-boiling water, stir well. Add more water until the glaze reaches desired consistency. 

 before topping mine with a simple white chocolate ganache: place 8 ounces of good white chocolate bits and 3/4 cup plus 1 tablespoon heavy cream into the microwave on half power for 2 minutes, and then stir well until the morsels are completely melted and the ganache is creamy enough to put into a zippered or piping bag for squidging out & glooping all over the cake. Or neatly decorating, if you're that sort of person.

This is killing my diet, though. 

Kitchen Fun:

Here's another one from my personal collection, bought for a pittance at auction, and I've actually tried a few of its recipes, over the years. Even though they're simple enough for an absolute beginner (in grade school, no less) to make, they're good, basic, go-to options when you don't want to have to think too hard about what you're doing in the kitchen.

I'll probably be using the fudge sauce recipe in the very near future, to go along with a nice chocolate pound cake… 

As always, click on any image to embiggen. copy/share if you like what you see

Inside front cover: Rules for Little Cooks

pg 1: title page/copyright info

pg 2: Contents (part 1)

pg 3: Contents (part 2)

pg 4: Bran Muffins

pg 5: Mammy's Corn Bread

Hoo, boy! That'll go over well with the woke crowd today!

pg 6: Party Biscuits

pg 7: Peanut Butter Cookies

pg 8: Chocolate Nut Drop Cookies

pg 9: Fairy Gingerbread

pg 10: Cinderella Cake

pg 11: Jam Frosting

pg 12: Spicy Apple Sauce

pg 13: Rainbow Dessert

pg 14: Tapioca Pudding

pg 15: Rice Whip

pg 16: Fudge Sauce

pg 17: Chocolate Milk;
Hot Chocolate

pg 18: Yummy Eggs

pg 19: Baked Salmon Loaf

pg 20: Old King Cole Spinach

pg 21: Surprise Carrot Loaf

pg 22: Circus Salad

pg 23: Choo-Choo Salad

pg 24: Chocolate Fudge

pg 25: Uncooked Fudge

pg 26: Penuche

pg 27: My Own Recipes
Beginning the First Lesson

Pg 28: My Own Recipes
(handwritten notes)

inside back cover: Table of Measurements

A Little Bite of Happiness: Eggs and Waffles and Cream

Today, I made breakfast for dinner. 

pardon the paper plate. it's a thing we do, these days,
because the chief cook says the bottle washer needs a break

 I've experimented with this melding of shirring and poaching eggs a couple of times before, having seen the recipe in The Bat's copy of Cooking on a Ration.  It suggests serving your creamy eggs on toast, but since my bread intake has been limited these past few months, I didn't have any of that on hand. Still, I had to try. Inspired by the need to make space in the freezer, and a desire for something simple, I dug out the last couple of units from this wild and crazy impulse buy: 

yeh. it has wheat in it, so I get these migraines…
it's why I stock up on Anacin and related items

It's interesting how just a hint of vanilla in the waffle manages to make the whole thing vaguely resemble dessert, instead of breakfast, though.  I like it enough that, when I make my own next batch of almond-flour waffles, I'll probably add some vanilla into the mix, regardless of whether or not I'm ladling cream on top of it (instead of the complete cheater's version, above, I'll use some of my Birch Bender Pancake Mix. It makes really good waffles – better than I can do from scratch, and it has the added bonus that it doesn't have anything in it to give me headaches – other than a small amount of effort. It's both gluten-free and keto-friendly).

Meanwhile, I heartily recommend poaching/frying/shirring your eggs in heavy or whipping cream. It takes those eggs to a whole new level. And the process is so simple!

I suppose, also, you can make this using regular milk, but why mess with pure, unadulterated, unsweetened decadence?

Cream-Cooked Eggs

Ingredients:
2 large eggs, brought to room temperature
1/4 cup heavy cream

salt/pepper to taste

Directions:

In a small non-stick frying pan, bring cream almost to a simmer (when a skin begins to form, you're there!). 

Crack eggs into a small dish, then carefully add, one at a time, into the cream. Cover, and reduce heat to low for 3 minutes. 
Remove lid, and, using a spatula or a spoon, splash the hot cream over the tops of your egg yolks, until the yolks just begin to set up. Remove from heat.

Serve immediately on your favorite dry-toasted bread (or waffles!), drizzling the cream over it all. 

I suspect it will do nicely with crumbled bacon or sliced ham, maybe even fresh peas, as well…keep it plain and easy, or go crazy with your own variations.