Like many people from large families, we draw names for Christmas gifts  and put a $20-25 limit on how much we can spend on the gift (either for the actual gift or the supplies for said gift).  This past Christmas, my youngest sister drew my name.

When I was spending a couple of . . . → Read More: Modern Retro Recipe: Pizza Rustica]]>

Dear Friends,

Like many people from large families, we draw names for Christmas gifts  and put a $20-25 limit on how much we can spend on the gift (either for the actual gift or the supplies for said gift).  This past Christmas, my youngest sister drew my name.

When I was spending a couple of days with my mother at her time share down by the beach in Orange County, we decided to go to this huge antique mall that is nearby.  And that is when I saw it:  The Gold Cookbook written in 1947 by Master Chef Louis P. De Gouy (with an introduction by Oscar of the Waldorf).  Think of The Gold Cookbook as a cross between The Joy of Cooking and Julia Child.

Money was a bit tight for us at that time so I couldn’t justify buying another vintage cookbook.  But my sister could…!  I called her up and asked her if she would like to give the cookbook to me for Christmas.  She liked the idea.  My mother took care of all of the arrangements.

When I opened it on Christmas Eve, I feigned surprise and delight that she would know exactly what I wanted for Christmas.

Anyway, I was browsing through my new cookbook for a new egg and cheese recipe to try and found this recipe for “Pizza Rustica or Italian Ham and Sausage Pie.”  When we lived in New Jersey, we got in the habit of calling a “pizza” a “pie.”  This pizza really is a pie.

Immaculate Baking Co. All Natural Ready-to-Bake Pie Crusts; I let it come to room temperature for 40 minutes in its package--twice as long as the box recommends--before attempting to unroll it.

The kind of crust you use really makes a difference.  I bought an “all natural” ready-to-bake pie crust made by Immaculate Baking Company at Whole Foods and was completely dissatisfied with it because the crust was dry and gritty.  I should have known I was going to be unhappy with it when I had trouble unrolling it and it broke apart (yes, I brought it to room temperature) but used it anyway.  I always tell clients to listen to their instincts!  I wish I had listened to mine!   I ended up scraping the leftover innards out of that pie crust and putting it into a homemade crust and re-baking the pie.

I was planning something different for dinner tonight but it is a rather windy and rainy day and I think I will make this pie, instead!  It is perfect for a Winnie-the-Pooh kind of blustery day.

The original recipe calls for one pound of Italian ham and 1 pound of Italian sausage.   Basically, you want a spicy ham and sausage.  The level of spiciness is up to you.  I found using Black Forest ham (slice 1/4″ thick at the deli) and mild Italian sausage (like they use on pizzas) to be perfect for us.  Play around with the ham and sausage until you get the combo right for you.

Pizza Rustica

Pizza Rustica

Ingredients:

2 – 9″ pie crusts (for top and bottom)

 Method:

Preheat the oven to 450F. Cut the ham into small pieces.

Brown the sausage if it isn't already cooked.

Beat the eggs in a large bowl with a whisk.

Add the ricotta cheese to the eggs and continue whipping/beating until smooth.

When smooth, stir in the Parmesan cheese.

Then stir in the cinnamon, and parsley. Salt and pepper to taste.

Fold the ham and sausage into the cheese mixture. (Ironically, the original recipe forgot to mention this step)

Dump the filling into a pastry lined 9" pie plate. It will be mounded up but it settles as it bakes.

Cover with other pie pastry, crimp edges, and make a few slashes in the top. Bake at 450F. for 10 minutes; Reduce temperature to 350F and bake for another hour, or until the crust is golden brown.

We enjoyed it for dinner with artichoke hearts and a green salad but it would be perfect served for brunch, too.

Dear Friends,

Unearthing old family or magazine recipes can be fun.  But they often cause consternation because they use measurement terms that aren’t common anymore.  For instance, if you use the recipe in the title, you will end up with 27 gallons . . . → Read More: Just Add One Firkin of Lemon Lime Soda to One Runlet of Cranberry Juice]]>

Mystery Salad recipe found in my grandmother's green recipe box. Personal collection.

Dear Friends,

Unearthing old family or magazine recipes can be fun.  But they often cause consternation because they use measurement terms that aren’t common anymore.  For instance, if you use the recipe in the title, you will end up with 27 gallons of punch.*

So, where can you go to translate some of those vintage measurements into modern terms?  The trusty Old Farmer’s Almanac website, that’s where.  Since they’ve been around since 1792, they’ve seen measurements come and go.  Their website has several different pages that offer measurement conversions (including metric equivalencies).

One of the recipe roadblocks I’ve run into with Depression and War era recipes is the use of numbers for can size instead of the modern method of indicating ounces.  For example, a recipe often will call for a #2 size can of tomatoes.  In modern terms, a #2 size can is the same as 2 1/2 cups or 20 ounces.  The food historians at The Food Timeline help us understand the history of these terms and how to translate it into modern cooking terms.  They have a whole bunch of PDF’s that can be downloaded/printed out for easy referencing.

I’ve received a lot of letters from readers who feel intimidated by vintage recipes because of the outdated terminology.  I’m here to encourage you to go ahead and give them a try!  We have this vision of our grandmothers spending hours in the kitchen creating these complicated dishes when, in fact, most older recipes are actually rather simple in comparison to modern cooking show creations.  In most cases, the hard part is figuring out the modern measurement equivalent.

By the way, The Mister says he can understand how “firkin” fell out of favor but he kind of likes “runlet…”

To your modern retro life!

Dr. Julie-Ann

*Truth be told, the original recipe, from the 1950s, only called for two quarts of cranberry juice and a quart of lemon lime soda topped with two cups of frozen strawberries.  I don’t have any recipes that call for firkins or runlets.

It didn’t.

Around 6:00, the dough had finally risen.

Punched down and shaped before resting for 15 minutes.

Dough cut into four . . . → Read More: Let Us Make Bread Together (On Our Knees) Part 2]]>

When we left my bread making adventure the other day, we wondered whether the bread would continue to rise enough for us to have it with dinner that night.

It didn’t.

Around 6:00, the dough had finally risen.

Punched down and shaped before resting for 15 minutes.

Dough cut into four loaves.

I tucked them all into their respective loaf pans and covered them with their plastic wrap blankets. The Mister said it looked like a nursery. We waited. And we waited. Finally around 11:00 they had doubled in size. I forgot to take a photo before putting them in the refrigerator. I was tired and wasn't going to stay up to bake bread. I'm not THAT dedicated!

The poor guys didn't like being in the fridge. They got all shrivelly. I took them out to bring them back to room temperature. In theory, it should just take a couple of hours for it to come to room temperature and the yeast be all happy and gassy again. So, I took them out at 7:30 in the morning and it took until almost 5:00 for them to get back to baking condition. *sheesh!* Good thing I wasn't in a hurry or anything!

Still not as high as I would have liked but they were going in! The one on the right was our little runt loaf. He was The Mister's favorite.

Forty-five minutes later, not perfect looking but everyone was happy and the house smelled fabulous!

Dumped out of their pans.

Cooling their heels.

It was worth the wait. The time in the refrigerator acted as a yeast retarder so that would have more time to do something or another with the net result of a tangier flavor. Perfect!

Pumpkin Pecan Pie by Mrs. Myron Leitz

I love pumpkin pie. Well, homemade pumpkin pie. I usually end up disliking the pumpkin pies that I order at a restaurant. And the frozen pies? *phhht* Why bother?

My . . . → Read More: From the Archives: Pumpkin Pecan Pie {Vintage Recipe}]]>

This vintage recipe for pumpkin pecan pie was originally posted exactly two years ago, November 11, 2009.

Pumpkin Pecan Pie by Mrs. Myron Leitz

I love pumpkin pie. Well, homemade pumpkin pie. I usually end up disliking the pumpkin pies that I order at a restaurant. And the frozen pies? *phhht* Why bother?

My Honey loves pecan pie. He tells me not to bake any pecan pies for him because it would be too tempting. But, whenever we are out and he spies a pecan pie in the pie safe, I know he’s going to order a slice.

Leave it to one of my grandmother’s cousins and The Box to come up with a variation of our two favorite pies: A Pumpkin Pecan Pie.

I must confess that this didn’t have as much pumpkin flavoring as I would have liked but My Honey really liked it and it will probably join the dessert rotation.

Watch your baking time. Mine burnt a little but I don’t know if it was the recipe or that I was having trouble with my oven again (my landlord thought that having the regulator repaired, yet again, was too annoying and a new range arrived on Monday).

Pumpkin Pecan Pie by Mrs. Myron Leitz, Topeka

Combine the first 7 ingredients, pour into unbaked pastry shell. Top with pecans. Bake at 350* F. about 40 minutes, or until knife inserted in center comes out clean.

For Thanksgiving dinner no one would wish to other than old-fashioned. There are no short cuts…The more each person in . . . → Read More: Just Say No to Dinner in a Box]]>

This post is part of a series on being a hostess with the mostess using Successful Entertaining at Home: A Complete Guide for Informal Entertaining written by Carolyn Coggins and published in 1952 by Prentiss-Hall.

For Thanksgiving dinner no one would wish to other than old-fashioned. There are no short cuts…The more each person in the family takes part, the more fun Thanksgiving dinner. There are no short cuts for preparing the dressing or roasting the turkey, or for all the polishing and preparation that goes before a big family dinner. ~ Carolyn Coggins

Cover of the November 1954 issue of Family Circle magazine; Image courtesy of Clotho98 on Flickr.com

We have a little over two weeks before we celebrate Thanksgiving here in the United States (Canadians, it should be noted, have already had their Thanksgiving. Being ever practical, they don’t jam all of their holidays together like we do). The Sunday newspaper was filled with advertisements from local grocery stores touting their time saving “holiday dinner in a box.” At different price points, you get a meat and your choice of side dishes.

Bleh.

I know all about those dinners in a box. I have family members who swear by them, even though I offer to prepare the entire meal from scratch. I swear at them (the dinners, not the family members). The food tastes chemically and bland and institutional. You don’t think the stores are actually preparing those meals in the back, do you? They are made in a factory and shipped to the store.

Morrison's Cafeteria would take care of the Thanksgiving turkey (and dressing) for Jacksonville, Fla., housewives in 1963 for only $10.95; Image courtesy of DSL in Jax (Dennis Lewis) on Flickr.com

Here’s the thing. You still have to reheat everything. And the process takes almost as long as it would have if you made everything from scratch. The difference is that it requires some planning. And confidence in your menu. Because the cooking part is really rather easy if you take it step by step. It is even easier if you make some “do ahead” dishes that only take 15-30 minutes to prepare and just require either reheating or taking out of the refrigerator before serving. And, it is even easier, still, if you are able to have family members contribute to the meal by bringing a dish or two.

I think the greatest enticement toward the dinners in a box is that it seems like all of the planning is done for you already. But, don’t people usually add extra stuff to those boxed dinners? So, you’re going to be doing some menu planning anyway.

Don’t confuse Thanksgiving Dinner with a Bacchanalian feast. Your guests will enjoy a simple and elegant meal much more than a feeding frenzy.

Here are three vintage menu ideas to get your mental juices flowing:

The Family Thanksgiving

Clam Juice Cocktail

Canapés

Minted Cream of Pea Soup with Croutons

Roast Turkey

Brazil Nut Stuffing

Giblet Gravy

Creamed Corn

Mashed Potatoes

Molded Cranberry Pineapple Salad

Ginger Pumpkin Chiffon Refrigerator Cake

Coffee

Raisins and Nuts

Port

1940s COCA COLA Thanksgiving vintage illustration family advertisement; Image courtesy of Christian Montone on Flickr.com

Feast for Thanksgiving

Harvest Fruit Cup

Roast Rock Cornish Game Hen

Mushroom Wild Rice

Asparagus Spears with Lemon Wedges

Baked Butternut Squash

Waldorf Salad

Pumpkin Chiffon Tarts

Hot Coffee

Thanksgiving meal from freezer cookbook

A Thanksgiving Dinner (Gourmet)

Hors d’ oeuvres

Cream of Pumpkin Soup

Roast Turkey with Fruit and Chestnut Stuffing

Yams with Apricots and Sunflower Seeds

Brillat-Savarin’s Spinach

Marian’s Cranberry-Orange Relish

Apples Molded in a Scarlet Overcoat

Demitasse

Preparing Thanksgiving dinner will take longer than a typical evening meal but it doesn’t have to be stressful nor elaborate nor Martha Stewart or Food Network-ish. Pretend you are the cook in your own Food Network or PBS show and have fun!

Remember: If you’re not having fun, neither will anyone else.

This beef roll has all of the flavor of my favorite pizzas without all of the after effects.  It hits the spot for dinner and it pretty . . . → Read More: Modern Retro Recipe: Polpettone alla Siciliana (Sicilian Beef Roll)]]>

I found this recipe in an international meat cookbook published in 1967.  I’ve discovered that starchy food and I don’t get along but I sure miss my pizzas!

This beef roll has all of the flavor of my favorite pizzas without all of the after effects.  It hits the spot for dinner and it pretty darn good as a cold lunch, too!

No need to get fancy with this recipe.  I just used packaged uncured ham and packaged mozzarella cheese from Trader Joe’s.

Polpettone alla Siciliana

(Sicilian Beef Roll)

Ingredients

1 1/2 pounds ground beef
1/2 cup tomato juice
2 eggs, beaten
1/2 cup soft bread crumbs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon oregano
2 cloves garlic, minced
3 Tablespoons dried minced parsley
8 slices cooked ham (approximately)
8 slices mozzarella cheese (approximately)

Method

Mix everything but the ham and cheese together.

On a large sheet of plastic wrap, pat the meat mixture into a rectangle about 10 x 16 inches.

Arrange the ham and cheese on it and then roll up like a jelly roll, using the plastic wrap to help guide the roll.

Place the roll into a baking dish sprayed with cooking spray.

Bake in 350ºF. oven for 1 hour.

Let the roll stand at room temperature for 15 minutes before slicing it.

Enjoy!

Ingredients 4 medium oranges . . . → Read More: Modern Retro Recipe: Goblin Frosties]]>

Goblin Frosties

Ingredients
4 medium oranges
2-3 Licorice whips, cut into 1/4” pieces
Whole cloves
1 to 1 1/2 quarts lime sherbet
4 maraschino cherries with stems

Method

With a sharp knife, cut off thin slice of peel from bottom of orange to enable it to stand firmly.

Slice off enough to make the orange stand on its own.

For the hat, cut off anywhere from 1/4 to 1/3 from the top of the orange.

Slice off the top to make the hat

With spoon, scoop out pulp and membrane from the orange (this is easier with a fruit spoon).

Scoop out the orange and membrane

Using a toothpick, poke holes in the peel where you will want the mouth and nose to go.  Stick the cloves in the holes you just made.

Poke holes in the peel with toothpick and insert whole cloves

With the point of a paring knife, cut two holes for the eyes.  Carefully insert the cut licorice whips into the holes you just made.

Carefully cut out holes for the eyes.

Fill oranges with sherbet, mounding it above the rim.

Add lime sherbet

Place the lid atop the sherbet at a fun angle. Attach maraschino cherry through each lid and into the sherbet with a toothpick (which also acts an anchor for the lid).

Add the maraschino cherry with a toothbook and anchor cap to goblin

Keep frozen until ready to serve.

They look so cute hanging out in the freezer! Little do they know the fate that awaits them!

Outtakes!

When I was doing the photo shoot for this recipe…or, I should say, I was attempting to do the photo shoot…it was over 100F degrees outside and not much cooler inside.  The poor goblins were having a hard time holding their sherbet….

I knew I was in trouble when a couple of them started to cry...

I felt so cruel!

I stuck them  in the freezer and we tried it again a few days later.  They were much, much happier, then (until they found out about the horror that awaited them…we won’t discuss that…).