Lost American Recipes (2024)

• 5 tbspns unsalted butter
• 1 cup long-grain rice
• 1/4 tspn salt
• 2 cups chicken broth
• 1/2 cup minced onion
• 1/4 all-purpose flour
• 2 tbspns curry powder
• 2 cups milk
• 2 tspns orange marmalade
• 1/4 tspn cayenne, or to taste
• 8 hard-boiled large eggs, halved lengthwise
• 1 cup grated Swiss cheese
• Parsley sprigs for garnish

In a small ovenproof saucepan, melt 1 tablespoon of butter over moderate heat, add the rice with the salt, and cook it, stirring, for 30 seconds. Add the broth, heat, and bring the liquid to boil. Bake the rice, covered, in a preheated 350 degree oven for 20 to 25 minutes, or until the rice is tender and fluffy. Divide the rice among eight 1-cup gratin dishes.

In a saucepan, cook the onion in the remaining 4 tablespoons of butter over moderate heat, stirring, for 2 minutes. Add the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat, and whisk in the curry powder and the milk, scalded.Simmer the mixture, whisking, for 5 minutes, and add the marmalade, the cayenne, and salt and black pepper, to taste.

Put 2 egg halves in each dish, spoon the sauce over them, and sprinkle the Swiss cheese over the sauce. Put dishes under a preheated broiler about 6 inches from the heat for 45 seconds to 1 minute, or until cheese is bubbly. Garnish the eggs with the parsley. Serves 8.

More "Lost" Egg Recipes
Mennonite Baked Asparagus with Eggs (1950)

• 75 lbs ground beef
• 5 lbs brown sugar
• 4 lbs salt
• 3 oz pepper
• 2 oz saltpeter

Mix as you would sausage and stuff tightly in muslin sacks 4 inches wide by 24 to 30 inches long.

Hang in cellar one week, and then smoke to improve flavor.A coat of paraffin applied to the bags with with a brush will help to preserve the bologna.

More "Lost" Recipes

How to Make Vinegar (1861)

• 2 cups coarsely ground beef
• 1/2 cup seedless raisins
• 1 cup chopped onion
• 1 finely cut clove of garlic
• 1/4 cup cooking oil
• 3-1/2 cups tomatoes (1 No. 2-1/2 can)
• 1-3/4 cups whole kernel corn
• 3 tbspns chili powder
• 1-1/2 tspns salt
• 3 tbspns flour
• 1 cup whole ripe olives
• 1/2 cup grated cheese
• 3 cups boiling water
• 2 tspns salt
• 2 tspns oil
• 1 cup yellow cornmeal

Rinse and drain raisins. Fry onion, garlic, and meat in oil until lightly browned, about 15 minutes. Add tomatoes, corn, and salt, and simmer about 15 minutes.

Combine chili powder and flour, add sufficient cold water to mix to a paste, and add to hot mixture. Cook for 2 minutes. Add raisins, olives, and cheese. Heat to the boil.

Combine boiling water with salt and oil. Very slowly add corn meal, keeping the mixture boiling briskly. Cook for about 5 minutes or until thickened. Place a layer of cornmeal in a greased baking dish. Add a thick layer of meat mixture, and top with cornmeal.

Brush with butter, bake at 350 degrees for about 45 minutes. Cut into squares. Serves 8.

More "Lost" Casserole Recipes

Luau Sweet Potato Casserole (1965)

Find your saucepan and melt in it:

• 2 squares baking chocolate
• 1/4 cup cooking oil (not olive)

Then stir in:

"These are handy if you ever want brownies and don't have any nuts. they are good as is, or frosted."

More "Lost" Cookie Recipes

Classic Butterscotch Cookies (1960)

• 2 lbs potatoes, boiled and sliced
• 2 tbspns softened butter or bacon drippings
• 3 eggs
• 1/2 cup sour cream
• 1/2 cup grated Swiss cheese
• 1 tspn salt
• 1/4 tspn pepper
• Crisp fried bacon bits

Grease 10-inch pie pan or similar size baking dish. Sprinkle potatoes with salt and pepper. Separate eggs. Beat egg yolks until thick and creamy, then blend with sour cream and butter or bacon drippings. Mix in with potatoes.

Stiffly beat egg whites and fold into potato mixture. our into pan, top with grated cheese.

Bake at 350 degrees for 20 minutes. A good addition is crisp fried bacon bits.

More "Lost" Potato Recipes

Shaker Potato Salad with Bacon (1953)

"A recipe repeated by popular request in our cookbooks for almost half a century."

• 1 cup Crisco
• 2 cups sugar
• 3 cups sifted cake flour
• 4 eggs
• 3 tspns double-acting baking powder
• 1/2 tspn salt
• 1 cup milk
• 1 tspn vanilla

Cream Crisco and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add mixed dry ingredients alternately with the milk, beating after each addition. Stir in the vanilla.

Pour batter into an oblong pan, 13-x-9-x-2-inches, lined with plain paper, rubbed with Crisco and floured. Bake in moderate oven, 350 degrees, about 1 hour. Cool cake in pan on rack about 15 minutes. Before removing, loosen sides from pan with spatula. Place rack over cake in pan, and invert together.

Cool, spread with frosting, or cut in squares and top with fruit or your favorite sauce.

More "Lost" Cake Recipes

Peg Bracken's co*ckeyed Chocolate Cake (1960)

Plantation Cinnamon Marble Cake (1935)

(Origin - "Praise for the Cook" by Crisco, part of the Procter & Gamble Company, 1959.)

"Take large round tomatoes and halve them; place them, skin down, in a frying pan in which a very small quantity of butter or lard has been previously melted.

"Sprinkle them with salt and pepper, and dredge them well with flour, and let them brown thoroughly. Stir them, and let them brown again, and so on until they are quite done.

"They lose their acidity, and the flavor is superior to stewed tomatoes."

More "Lost" Tomato Recipes

Quaker Tomato Gravy (1954)

• 4 to 6 medium-sized onions
• 1/2 to 3/4 cup peanuts, ground
• 1 cup milk
• 1 tbspn butter
• 1 tbspn flour
• Buttered bread crumbs

Cook the skinned onions in boiling salted water until tender. Drain and slice with a sharp knife.Make a thin cream sauce by cooking together the butter, flour, and milk.

Place the onions in layers in greased baking dish, cover each layer with cream sauce, then the peanuts. Continue until all ingredients, except bread crumbs, are used.

Cover the top with buttered bread crumbs and bake in a moderate oven (about 350 degrees) until golden brown. Serve from the baking dish.

More "Lost" Onion Recipes

White House Scalloped Onions (1887)

• 1/4 cup butter
• 1/2 cup sugar
• 1 egg
• 1/2 cup milk
• 1-1/2 cup sifted soft-wheat flour
• Cinnamon, to taste
• 2 tspns baking powder
• 1/8 tspn salt
• 1 tspn vanilla
• 2 to 4 apples, depending on the size

Cream the butter. Add the sugar, well-beaten eggs, and vanilla. Sift the dry ingredients together twice, and add alternately with the milk to the first mixture.

Use a square or oblong baking dish or a very heavy pan. Put a thick coat of butter on the bottom and sides of the dish or pan.

Wash, pare, and quarter firm-fleshed apples. Slice them rather thin, and place them so that the slices overlap and form even layers, covering the bottom of the dish. Sprinkle well with sugar and cinnamon which have been well-mixed. Add another layer of apples with equal care, and flavor with sugar and cinnamon.

Pour the cake mixture over the apples. The batter is rather thick and may need to be smoothed on top with a knife. Bake slowly in a very moderate oven (at a temperature from 300 to 325 degrees) for 3/4 of a hour. Loosen the sides of the cake when turning it our carefully, upside down, and the top will be covered with neat layers of transparent apples.

Serve hot with whipped cream or hard sauce.

More "Lost" Apple Recipes
Toll House Bacon Salad ( 1948)

• 2 frying chickens, cut up
• 1 cup flour
• 1-1/2 tspns seasoned salt
• 1/2 lb butter
• 1 cup orange juice
• 2 tbspns lemon juice
• 1/2 cup brown sugar
• 1 tbspn corn starch
• 1 tbspn soy sauce
• 1 fresh pineapple, cubed
• 1 fresh papaya, cubed

Shake chicken parts in paper bag with flour and seasoned salt. Melt butter and rub 2 tablespoons of it into a large baking dish. Place in chicken, and brush remaining butter over each piece. Bake 50 to 60 minutes at 350 degrees, or until chicken is browned.

Meanwhile, combine juices, sugar, soy sauce, and corn starch in a sauce pan, and bring to a boil, stirring constantly. Remove from heat when clear and thickened, and add cubed fruit.

Pour mixture over chicken, coasting each piece, and bake 10 minutes longer. Serve garnished with chopped parsley, green pepper, and sesame seeds, if desired.

More "Lost" Hawaiian Recipes

Luau Sweet Potato Casserole (1965)

(Origin - "The Pacifica House Hawaii Cook Book" by Don FitzGerald, 1965)