Yorkshire Burger

February 28, 2021 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from 9th Grand National Cook Book (1958)

About the Recipe

It’s been a long time since I’ve had a real Yorkshire pudding. When I saw this recipe for the first time, it didn’t actually occur to me that this would be the closest that I’d ever get to making one myself! The texture of the breading around the meatballs is like a British pudding – eggy, buttery, slightly salty. It’s absolutely delightful.

When I put it out on the table, my husband took a giant piece, grabbing 4 meatballs in one go – exactly like the picture above! Mr. Kellogg notes that his high school baseball teammates like to dig into this dish, and after seeing the excitement in my husband’s eyes when it landed on the table, I don’t doubt that they did!

One quick adaption here – we don’t eat ground beef in my house, so I substituted ground turkey. It worked really well, and I would imagine any ground meat would do fine. It was even noted at the table that some salmon or other fish based balls would also be delicious in the eggy pudding.

For more recipes in the Pillsbury Challenge, click here!

About the book

In 1958, the Bake-Off moves across the country from New York to Pennsylvania. If the photos in the book are any indication, it seems the participants had a wonderful time. Indeed, the publishers of this years book seemed to have too much fun to cram into one little volume. The front cover has the customary letter from Ann Pillsbury, and is surrounded by smaller photos of the event itself. With the 10th Anniversary to follow, they dedicate more space than usual (4 whole pages!) to the following year’s event. So exciting!

About the glassware

I just got this beautiful Butterfly Gold lasagna pan a few weeks ago (the day after I made lasagna, of course). It came from the little antiques store that I love in New Paltz, NY. I’d had my eye out for a pan like this one, and I was so excited to see it. While it’s a little shallow for casseroles (other than lasagna) in general, it’s perfect for dishes like the Yorkshire burger, and will be exactly right for bar cookies and the like.

The gravy dish was a birthday present from my husband. Spring Blossom is my favorite, and I honestly just love every excuse to bring it out of hiding.

The Recipe!

Ingredients:

1 1/2 lbs. ground beef
1/4 cup chili sauce
1 package dry onion soup
2 T chopped parsley
1/4 t pepper
1/4 t poultry seasoning
5 egg
1 T water
1 1/2 cups sifted flour
1 1/2 t double-acting baking powder
1 t salt
1 1/2 cups milk
3 T melted butter

Beef Gravy:
1/4 cup Crisco or butter
3 T flour
1 T beef extract
2 1/2 cups milk

Directions:

Combine in a mixing bowl the ground beef, chili sauce, dry onion soup, parsley, pepper, and poultry seasoning. Blend 1 of the eggs and the water. Add to meat mixture; mix well. Form into 24 small meat balls. Place in well greased 12×8-inch baking dish.

Sift together flour, baking powder, and salt. Beat 4 eggs until foamy. Add milk and melted butter; mix well. Add dry ingredients all at once to egg mixture. Beat with rotary beater (or low speed on mixer) only until smooth and well blended.

Pour over meat balls.

Bake in moderate oven (350*F) 50-60 minutes until golden brown. Serve hot with Gravy.

Beef Gravy:
Melt butter or Crisco in saucepan. Blend in flour and beef extract. Add milk. Cook, stirring occasionally, until gravy is smooth and thickened.

Maraschino Date-Nut Cake

February 23, 2021 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Cakes & Tortes (1957)

About the Recipe

Yesterday was my little brother’s birthday, and I asked him what kind of cake he wanted. I passed him a few of my baking books and let him figure out which sounded the most interesting to give a test run. This was the cake that he picked out. He was excited about the dates, nuts, and cherries, and it was his birthday so I said “okay!” When all is said and done, I have to say that he definitely chose wisely!

All in all, this cake is wonderfully moist, yet crumbly, with just enough chocolate and spice to give it depth – a real winner! The method is a little bit more on the complicated side, but that’s to be expected with some of these Culinary Institute recipes. Note that it cooks low and slow. I actually needed to tack on another 15 minutes or so to the bake time before my tester came out clean from the center. But honestly, it was well worth the wait.

An additional note from my brother: “It goes really well with jam!”

About the Book

This is another booklet from the Culinary Arts Institute, which I’ve said before and I’ll say again are lovely little books. As with most of the others, it’s arranged into sections, this time by type of cake – butter, chiffon, angel, etc. What I didn’t realize when I bought it is that it’s really a nice basic resource on the science of cakes and tortes. Not only does it come with the 193 recipes noted on the cover, but also pages and pages of tips and tricks on how to improve your cake baking. I almost missed acquiring it from a fellow cookbook enthusiast, but last minute she found another copy and it feels like it just came home.

The Recipe!

Ingredients:

2 1/4 cups sifted flour
2 t baking powder
1 t allspice
1 t cinnamon
1/4 t salt
1 1/2 cups (about 12 oz.) maraschino cherries
2 cups pecans, chopped
1 cup date pieces
2 oz. chocolate
3/4 cup butter or margarine (softened)
1/2 t vanilla extract
2 cups sugar
4 egg yolks, well beaten
1 cup unseasoned mashed potatoes
1/2 cup milk
4 egg whites

Directions:

Prepare a 13x9x2″ pan – Grease the bottom of the pan only; line with waxed paper cut to fit bottom; grease the waxed paper.

Soft together 2 cups of the flour, baking powder, allspice, cinnamon, and salt. Set aside.

Drain, slice and set aside on absorbent paper the maraschino cherries. A few pats with the paper will absorb excess moisture.

Coarsely chop pecans. Cut dates into small pieces. Put fruits and nuts into a large bowl with remaining 1/4 cup flour. Mix well and set aside. Grate chocolate and set aside.

Cream together butter/margarine and vanilla extract until softened. Add sugar gradually, creaming until fluffy after each addition. Add the egg yolks in thirds, beating thoroughly after each addition. Add the chocolate and mashed potatoes and beat until well blended.

Measure out the milk. Beating only until blended after each addition, alternately add dry ingredients in fourths, milk in thirds, to creamed mixture. Finally, beat only until smooth (do not overbeat). Pour batter over fruit nut mixture and mix thoroughly.

Beat egg whites until rounded peaks are formed. Spread beaten egg whites over batter and fold together. Turn batter into pan and spread evenly to edges.

Bake at 275*F 1 hr. 30 min., or until cake tests done with cake tester. Cool and remove from pan as directed for butter-type cakes.

Maple Memory Cookies

February 14, 2021 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from 100 Prize Winning Recipes from Pillsbury’s 3rd Grand National (1952)

About the Recipe

These little maple cookies are just the right amount of sweet! They’re fairly easy to make, but be aware that the dough gets a little on the dry side as you’re combining the dry ingredients and maple syrup to the creamed mix. A few extra drops of syrup evened out the texture in the end. The walnut on top is absolutely necessary to create just the right crunch. As a bonus, they plump up a little bit in the oven and the nutty flavor shines through.

For more recipes in the Pillsbury Challenge, click here!

About the book

After so much time away from the Challenge, it was fun to be able to pick it up again with Bake-Off 3 in 1952. I was instantly reminded of why I started baking from these booklets in the first place. The recipes are so delightful, and just simple delicious, from scratch baking. I’m not much of a baking snob, but there’s really a massive difference when the chemistry of scratch ingredients is right. Anyway – as always, the 1950’s Bake Off books are total winners. Grab it if you see it.

The Recipe!

Ingredients:

2 1/4 cups sifted flour
2 t double-acting baking powder
1/2 t soda
1/2 t salt
3/4 cup shortening
1/2 cup firmly packed brown sugar
1 egg
1 t maple flavoring
1/2 cup maple syrup
1/2 cup walnuts, chopped
additional walnut halves

Directions:

Sift together flour, baking powder, soda, and salt. Cream shortening, and add gradually the brown sugar. Add the egg and maple flavoring; beat well. Add maple syrup alternately with dry ingredients to creamed mixture, blending well after each addition. Add walnuts.

Drop by rounded teaspoonfuls onto ungreased baking sheets; top each with a walnut half. Bake in moderately hot oven (400*F) 8 to 10 minutes.

Fish Soufflé

January 23, 2021 by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Westinghouse automatic Electric Range Book (195?)

About the Recipe

I’m so excited for this post – we have a guest chef in the house! My husband, Michael picked out this recipe to spear head for our supper this week… and promptly started to freak out. The word “soufflé” while exciting at first, started to pop images of beautifully risen desserts falling into miserable sunken heaps after coming out of the oven, and he just didn’t want to let me down. Thankfully, we’re a great team and he perservered:

He’s just the cutest, and I’m so lucky to have a partner who supports my hobbies and cooking the way he does.

At any rate – back to the recipe – we used canned salmon for our fish flakes, although any good flaked fish would do in this case. The recipe is a touch salty, but other than that the flavor is fantastic. And, as with most things, much easier to execute than we expected.

About the Book

Westinghouse started publishing spiral bound booklets to promote the use of their new electric ranges in the 1940’s. I believe my copy is from the 1950’s, and it’s super well loved. The cover is falling apart. There are notes and pieces of paper shoved between the pages. Per the note at the top of the Index – “Favorite dishes are checked.”

This came from the giant box from my cousins, and I know it’s going to be one that gets good use in my kitchen in the future.

About the Glassware

The dish is a Friendship casserole that we picked up at our little flea market in High Falls, NY. My mother-in-law spotted it when she was visiting (pre-pandemic) and bought it for me. It was only fitting that this one take center stage when Michael picked the dish. It’s one of my favorites!

The Recipe!

Ingredients:

2 T butter
2 T flour
1/4 t pepper
1 t salt
1 T minced parsley
1 1/2 cups milk
1 large can fish flakes
1 t grated onion
3 eggs, separated

Directions:

Make a white sauce of the fat, flour, pepper, and salt. Add to this the onions, parsley, and fish flakes, the latter picked apart with a fork. Beat egg yolks until light, then add to this mixture. Fold in stiffly-beaten egg whites. Pile in buttered casserole.

Temperature: 350*-375*F; baking time 45-60 minutes

Molly Goldberg’s Noodle Cheese Casserole

December 28, 2020 by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from The Golden Jubilee Recipe Book (1959)

About the Recipe

Growing up, my mother always brought the kugel to family gatherings. And it was always the same (delicious, let’s be real) kugel – noodles, eggs, cinnamon, sugar, pineapple. As I got older, I discovered that there were other kugels in the world, and that a Jewish family’s kugel is just like an Italian family’s red sauce – personal, treasured, and shared over and over again.

This kugel is light and fluffy, unlike its heavier cousins. Separating and whipping up the eggs results in a light soufflé around the noodles. You’re left with this lovely, savory kugel with the snaps of sweetness from the raisins. A definite winner in the grand scheme of kugels. Molly Goldberg should be proud!

For more recipes from my Weekend at Becky’s click here!

About the book

This book came from my favorite cookbook shop in the East Village in Manhattan. When my husband and I bought a house out on Long Island and started to say “goodbye for now” to our East Village apartment, this was one of the places we stopped by. I asked the proprietor specifically for a vintage, Jewish book and pulled this one out of a stack of them.

The book celebrates the 50th anniversary of the B’nai B’rith. It’s a compilation of recipes from earlier fundraising books and is just delightful. It’s sectioned out into traditional Jewish holiday menus, treats, and even has a special section for Passover. I feel so lucky to have given it another Jewish home and can’t wait to dive into it again.

About the glassware

This is the second time I’ve co-opted Becky’s Spice of Life dish for a kugel. It belonged to her grandmother and has been lovingly passed down. She’s got the whole set and I can’t resist using it whenever I can. This dish is a little bit larger than the average square pan (it’s 9 3/4 x 9 3/4) which usually results in a little more crispy top to go around, and who can get mad about that?

The Recipe!

Ingredients:

1 T butter, creamed
1/2 cup sugar
1 tsp. salt
3/4 cup cottage cheese
1/4 cup sour cream
1/4 cup raisins
Grated rind of 1/2 lemon
Juice of 1/2 lemon
1/2 lb. of broad noodles, cooked and drained
4 eggs, separated

Directions:

Blend butter, sugar and salt together well. Add the cottage cheese, sour cream, raisins, lemon rind and juice. Blend. Add the noodles. Beat egg yolks until very thick and lemon-colored. Fold into cheese and noodle mixture. Beat egg whites stiff and fold into all. Put into buttered casserole. Put casserole into a pan of hot water, and bake in a moderate oven 350F about an hour. Should serve 6 generously.

Seven Minute Frosting

December 20, 2020 by Andi Cohen-Rabiner ♥ 1 Comment

A Recipe from Good Housekeeping’s Christmas Cook Book (1958)

About the Recipe

This marshmallow fluff frosting is so light and delicious. I don’t do corn syrup in my house, so I substituted real maple syrup instead, and it gave it just a hint of warmth that really balanced out the rest of the sweetness. It was the perfect frosting for this Confetti Christmas Cake. Don’t let the double boiler scare you – dive in and you’ll be rewarded with a delightful addition to your next cake.

About the Cookbook

This book came in a set of Good Housekeeping booklets that I bought for myself as a housewarming present. As with the other books, it’s a great set of recipes. The mid-century modern graphics and accents are so much fun. There are some truly creative recipes in this book, and I can see putting it to good use each year during the holiday season.

The Recipe!

Ingredients:

2 egg whites
1 1/2 cups granulated sugar
1/2 cup water
1 T white corn syrup
1/2 t salt
1 t vanilla extract

Directions:

In double-boiler top, combine egg whites, sugar, water, corn syrup and salt. With electric mixer at high speed, beat over rapidly boiling water until mixture holds peaks – about 7 or 8 min. Turn into bowl; add vanilla; beat until mixture forms stiff peaks.

Confetti Christmas Cake

December 20, 2020December 20, 2020 by Andi Cohen-Rabiner ♥ 1 Comment

A Recipe from Good Housekeeping’s Christmas Cook Book (1958)

About the Recipe

I had a mighty need to bake yesterday, and when my favorite vintage cookbooks Facebook group declared this week’s challenge to be Christmas Cakes, this seemed like the perfect recipe to turn to. As cakes go, this one is quick and easy to execute.

The most challenging part is stirring in the nonpareils. No really! If you’ve never done it before, as quickly and with as few spoon strokes as you can fold them in. If you can get it done without streaking, the results are magical!

The result is a fluffy, sweet confetti cake that would be the perfect addition to any dinner party, not just for Christmas. And when all was said and done, this one was for sure husband approved, and just what the chef ordered for a slushy Sunday afternoon.

About the Cookbook

The Recipe!

Ingredients:

2 cups sifted cake flour
3 t double-acting baking powder
1 t salt
1 cup granulated sugar
1/2 cup soft shortening
3/4 cup milk
2 eggs, unbeaten
1 t vanilla extract
1/4 cup multi-colored nonpareils
Flaked coconut
green and red maraschino cherries, halved and drained

Directions:

Start heating oven to 350*F. Grease, then flour, bottoms of 2 1 1/4′-deep 8″ layer pans.

Into large mixer bowl, sift flour, baking powder, salt, sugar. Drop in shortening; pour in milk. With electric mixer at low to medium speed, beat 2 min, scraping bowl and beaters as needed. Drop in eggs; pour in vanilla; beat 2 min.

Sprinkle batter with nonpareils; then, with spoon, gently fold them in. Quickly turn batter into prepared pans.

Bake 30-40 min., or until done. Cool in pans on wire racks 10-15 min. Remove from pans; finish cooling on racks. Fill and frost with Seven Minute frosting. Sprinkle with flaked coconut; press maraschino cherry halves into sides and top of cake.

Roast Duck a l’Orange

December 13, 2020 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Simple French Cookery (1958)

About the Recipe

On an impulse at the grocery store with the fancy butcher shop, my husband and I decided to buy a duck. And from the moment I bought that duck, my husband started going on about how he wanted duck… a l’orange! So, I asked him to find a recipe and told him I’d make it happen.

This recipe is (as the cookbook title would suggest) very simple to make. Admittedly, I basted every 10 minutes, not every 5, both to give me a little bit of respite as the cook, as well as to allow the bird to actually cook. I’ve had too many Thanksgivings with enthusiastic basters make the turkey take 3 hours longer than it should.

I also used homemade turkey stock, leftover from simmering my Thanksgiving bird. If you have the opportunity to make your own stock, I highly recommend it. Otherwise, any good broth will probably work well.

Other than that, I followed the recipe to the letter. And my husband was all too happy to carve it up!

My husband, Michael gleefully carving the bird and anticipating the completed dish

About the Book

This is another (earlier) Peter Pauper book, and one of many many others. These little books are great additions to any cookbook shelf. The recipes are exactly as they promise – simple to follow – and the illustrations are just beautiful. If you see one, snag it!

The Recipe!

Ingredients:

Whole duck

Orange Sauce:
1/4 cup butter
1/4 cup flour
1 1/2 cups stock
1/2 t salt
1/2 cup orange juice
2 T Sherry
1 orange rind, grated

Directions:

Dress, clean, and truss duck. Sprinkle with salt and pepper. Place on rack in roasting pan; bake in 450* oven 12-15 minutes to the pound. Baste every 5 minutes in orange juice. A 6-pound duck will serve 4.

Orange Sauce:
Brown butter, add flour and salt, and stir until well browned. Add stock gradually and just before serving add orange juice, sherry, and rind. Heat thoroughly and pour over duck.

Corn Bread

November 21, 2020 by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from the Mary Margaret McBride Encyclopedia of Cooking (1959)

About the Recipe

A friend of mine sent me a text the other day with a mission – She decided to give back this holiday season by stocking full Thanksgiving dinners-for-four in the community fridges in her neighborhood in Brooklyn. Did I have any interest in helping? Of course I did!

So I set my sights on baking 12 mini corn bread loaves for her Thanksgiving trays. Because of the volume of baking to be done, I picked a simple recipe and went to town! I’m not eating it this time around, so all I can say is, these smell amazing, and the batter was delicious!

In order to turn the tray bake into loaves, I got 6×2.5×2″ loaf pans (mine are paper) and I baked them for 40 minutes at 350*F, rotating the tray once during the bake to keep everything even. A knife comes out clean – these are good to go to fill some bellies this Thursday.

Interested in the fridges or in how you can get involved to give back to hungry families this holiday season? Check out Clinton Hill Fort Greene Mutual Aide for more information on the fridges, or to donate today.

About the Book

This Mary Margaret McBride Encyclopedia is a freaking god-send. When I went looking for a corn bread recipe, I found around 20 different regional variations on the corn bread to take my pick from. It’s such a go-to resource, and I know I’ll be cooking again from it frequently. Check out more recipes in the Mary Margaret McBride Collection here!

The Recipe!

Ingredients:

1 cup flour
3 t baking powder
1/2 t salt
1/2 cup sugar
1/2 cup yellow corn meal
1 cup milk
1 egg, well beaten
1 T melted shortening

Directions:

Mix and sift flour, baking powder, salt, and sugar. Stir in corn meal.

Add milk to beaten egg and stir into first mixture. Add shortening and blend.

Turn into shallow, greased 8-inch pan. Bake in hot oven (400*F) about 20 minutes. Cut into 6 squares. Serve hot.

Eggplant Parmesan

October 4, 2020 by Andi Cohen-Rabiner ♥ 1 Comment

A Recipe from The Italian Cookbook (1956)

About the Recipe

I’ve been planning on making eggplant parm for years. I’ve looked at recipes, bought the eggplant, and then chickened out numerous times. It took a small (COVID responsible) gathering to push me to make it, and all I can say is WOW.

Although it feels like a lot of steps, this is actually a very easy to execute recipe. I paired it with the Basic Red Sauce from the New York Times Cookbook (1961) and it was absolutely divine, especially on a chilly northeast autumn evening.

One quick note to add on this one – It’s worth it to take the time and prep your eggplant slices. As you slice them, lay out the slices on a rack and salt one side. Wait about 10-15 minutes and then flip them and salt the other side. Then wait 10-15 minutes again before you pat them dry and move forward with the egg and bread crumbs steps. It results in a crispier, less slimy eggplant, and the extra steps are well worth it.

About the Book

This book is from the Cooking Magic set released by the Culinary Arts Institute. It’s quickly becoming one of my favorites (see the ricotta pie recipe on my Instagram page that I used earlier this year for another example of a phenomenal recipe). The one downside is that the recipes are laid out a little funky, especially compared to modern layouts.

That said, these books are always a winner and they’re still plentiful in the market. If you see one – grab it!

The Recipe!

Ingredients:

Tomato Sauce
4 quarts water
1 T salt
3 cups (8 oz.) noodles
1 eggplant (about 1 lb.)
2 eggs, slightly beaten
1/4 cup undiluted evaporated milk
3 T olive oil
2/3 cup fine, dry bread crumbs
4 oz. grated Parmesan cheese (1 cup, grated)
6 slices (3 oz.) Mozzerella cheese

Directions:

Grease a 2 qt. casserole having a tight-fitting cover. Prepare the sauce and set aside.

Heat to boiling the water and salt. Gradually add noodles, stirring with a fork. Boil rapidly uncovered, 10-15 min, or until noodles are tender. Test tenderness by pressing a piece against side of pan with fork or spoon. Drain by pouring into a colander or large sieve. Set aside.

Wash, pare, and cut the eggplant into 1/2 inch thick slices. Set aside.

Combine eggs and evaporated milk. Heat the oil in a skillet. Dip eggplant into egg mixture, then into bread crumbs. Place eggplant in skillet and slowly brown on both sides. Meanwhile, grate and set aside cheese.

Place 1/3 of the drained noodles into the casserole. Top with 1/3 of the eggplant slices. Pour into casserole 1 cup of the sauce. Top with 1/2 of the grated cheese. Repeat layers (including sauce and cheese) ending with eggplant slices topped with sliced cheese.

Cover casserole and bake at 350*F for 20 minutes. Remove cover and bake 10-15 minutes longer, or until cheese is lightly browned. Serve with remaining sauce.